ERIC Number: EJ471662
Record Type: CIJE
Publication Date: 1993
Reference Count: 0
Potato Peroxidase for the Study of Enzyme Properties.
Shamaefsky, Brian R.
American Biology Teacher, v55 n5 p300-01 May 1993
Explains how the surface of a freshly sliced potato can be used for a variety of enzyme action experiments including the influence of pH on enzyme action, the enzyme denaturation potential of boiling water, the inhibition of enzymes by heavy metals, and the effects of salt concentration on enzyme effectiveness. (PR)
Publication Type: Guides - Classroom - Teacher; Journal Articles
Education Level: N/A
Audience: Teachers; Practitioners
Authoring Institution: N/A