|MadSci Network: Biochemistry|
For an indivudaul investigation I am investigating the effects of pH change on the catalase enzyme, and in particular, comparing the differences in the effects, between catalase samples taken from different fruits. As extra research I need to back up my hypothesis. So is it the presence of citric acid, that makes catalase from citrus fruits work best in more acidic conditions? and why is this so?
Re: Why does the catalase in citrus fruits have a lower optimum acidity level?
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