Related Experiment Video

Updated: Aug 9, 2026

Determination of Microbial Extracellular Enzyme Activity in Waters, Soils, and Sediments using High Throughput Microplate Assays
15:23

Determination of Microbial Extracellular Enzyme Activity in Waters, Soils, and Sediments using High Throughput Microplate Assays

Published on: October 1, 2013

[Activity of serum enzymes in workers in the enzyme production industry]

A A Kuchuk, F A Onikienko

    Gigiena I Sanitariia
    |December 1, 1989
    PubMed

    More Related Videos

    Qualitative and Quantitative Assays for Detection and Characterization of Protein Antimicrobials10:50

    Qualitative and Quantitative Assays for Detection and Characterization of Protein Antimicrobials

    Published on: April 10, 2016

    Determining the Serum Stability of Human Adenosine Deaminase 1 Enzyme04:17

    Determining the Serum Stability of Human Adenosine Deaminase 1 Enzyme

    Published on: September 27, 2024

    Related Concept Videos

    Enzyme Inhibition01:30

    Enzyme Inhibition

    Inhibitors are molecules that reduce enzyme activity by binding to the enzyme. In a normally functioning cell, enzymes are regulated by a variety of inhibitors. Drugs and other toxins can also inhibit enzymes. Some inhibitors bind to the enzyme’s active site, while others inhibit enzymatic activity by binding to other sites on the protein structure.
    Enzyme Kinetics01:19

    Enzyme Kinetics

    Enzymes speed up reactions by lowering the activation energy of the reactants. The speed at which the enzyme turns reactants into products is called the rate of reaction. Several factors impact the rate of reaction, including the number of available reactants. Enzyme kinetics is the study of how an enzyme changes the rate of a reaction.
    Scientists typically study enzyme kinetics with a fixed amount of enzyme in the controlled environment of a test tube. When more reactant, or substrate, is...
    Enzymes02:34

    Enzymes

    Inside living organisms, enzymes act as catalysts for many biochemical reactions involved in cellular metabolism. The role of enzymes is to reduce the activation energies of biochemical reactions by forming complexes with its substrates. The lowering of activation energies favor an increase in the rates of biochemical reactions.
    Enzyme deficiencies can often translate into life-threatening diseases. For example, a genetic abnormality resulting in the deficiency of the enzyme G6PD...
    Introduction to Enzymes01:22

    Introduction to Enzymes

    The use of enzymes by humans dates to 7000 BCE. Humans first used enzymes to ferment sugars and produce alcohol without knowing that this was an enzyme-catalyzed reaction. Wilhelm Kuhne coined the term 'enzyme' in 1877 from the Greek words ‘en’ meaning ‘in’ or ‘within’ and ‘zyme’ meaning ‘yeast.’
    Most enzymes are proteins that speed up biochemical reactions without being consumed. Enzymes contain one or more active sites that bind the substrates and convert them into products. Many enzymes also...
    Enzyme-Linked Immunosorbent Assay01:33

    Enzyme-Linked Immunosorbent Assay

    In 1971, Peter Perlman and Eva Engvall developed an Enzyme-linked immunosorbent assay (ELISA or EIA). ELISA differs from western blot in that the assays are conducted in microtiter plates or in vivo rather than on an absorbent membrane.
    There are many different types of ELISAs, but they all involve an antibody molecule whose constant region binds an enzyme, leaving the variable region free to bind its specific antigen.  Enzyme-substrate reaction allows the antigen to be visualized or quantified.
    Production of Alcohol01:27

    Production of Alcohol

    Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...