Maintenance of Active Enzymes
Part of the Springer Advanced Texts in Chemistry book series (SATC)
A key requirement in enzyme work is to know the pH at all times; to control the pH a buffer is essential. It is also important to know the characteristics of the buffer being used and to have on hand a range of different buffers so that one most suited to the application is available. Over the decades of enzyme studies a great number of buffers have been used, and new ones are still being developed. There are several characteristics we need to know about a buffer
pK a value
Variation of pK a with temperature, ionic strength
Anionic, cationic, or multiple charges on buffer species
Interaction with other components, e.g., metal ions
KeywordsIonic Strength Ammonium Sulfate Sulfinic Acid Pivalic Acid Aminoethane Sulfonic Acid
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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© Springer Science+Business Media New York 1987