Abstract
BIOLOGICAL and chemical work with purified xanthine oxidase from cows' milk is handicapped by the loss of its enzymic activity on storage1,2. The rate of deterioration, which increases with the degree of purification, is not always the same with different samples, the cause of such variability being largely unknown so far (Fig. 1).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.