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16044368267
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a decreasing when the activity of water increases.
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30
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16044369146
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note
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We also attempted a complimentary test, whereby subtilisin CLCs were lyophilized from 20 mM aqueous phosphate buffer solutions of pH 5 and 11 to determine whether this procedure would give rise to the pH memory. However, it was found that both resultant preparations were at least 1 order of magnitude less active than the original CLCs, presumably due to a collapse of the crystal and a consequent blockage of enzyme molecules in its interior. These observations made this particular test equivocal.
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31
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16044368051
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note
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2a). The thermodynamic water activity of 0.85 was maintained in the rest of this work.
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39
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16044368595
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note
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Acids and their sodium salts containing bound water were used without dehydration. The small amounts of water introduced by the buffering species should not affect the initial rates since the water activity was independently controlled by salt hydrates (see below).
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41
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16044371158
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note
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2O the dependence of the enzymatic activity of subtilisin CLCs on the salt concentration (at the 2:3 (mol/mol) ratio of 4 to its conjugate base) leveled off.
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