littlemok

Cant seem to open that zip file, can you give me the name of the book please? thanks

http://www.backyardnature.net/frt_flsh.htm is possibly a good explanation. From what I remember from botany lectures strawberries are often referred to as aggregate fruit

I would like to do some 2-D thin layer chromatography with some essential oils from several herbs. Can anyone suggest a good reference to consult regarding solvent systems? Have never tried this before so any help would be appreciated. Many thanks:)

I am running an assay and wanting to do kinetics. From the literature I am using EDTA as an inhibitor and when I use it I get no pattern of inhibition. I am using 25,50,100 and 150uM concentrations and incubating 40ul of edta with 40ul of enzyme for 30 mins. the absorbance readings do not have a pattern from 25-100 they decrease but the 150 one increases? The isosbestic points do the same. Perhaps I should use more conc EDTA? I have even done the assay in a CaCl2 free buffer and when I add Calcium the absorbance drops even lower. I have no idea whats happening. Any ideas? Thank you in advance for any replies

Hello, I was wondering if anyone could help advise me. I am trying to do enzyme inhibition kinetics but according to protocols I need to do it using the substrate to zero the spec with first and then look for a decrease at a certain wavelength. When this happens there is a decrease but the absorbance goes negative, consequently lineweaver burk plots face downwards. I do not know enough about this as this is the first time I have ever tried an enzyme assay, Can anyone suggest how I could change things? Many thanks to anyone who replies

thank you. It comes as a lyophilized powder (1 unit) and I was advised by the company to suspend it in saline below pH6 and preferably at pH5.3 which I did but I have no activity. Thanks for your advice - will definitely look at that.

Does anyone have any suggestions for suspending and storing elastase in aliquots and the how long it can be stored like this for? Many thanks