Discussion - the optimum pH of yeast ADH:
Fill in the gaps with the correct numbers, words or phrases from the list provided below for this question, to
discuss what is known about the optimum pH of yeast ADH.
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Commercial sources describe Yeast alcohol dehydrogenase (EC 1.1.1.1.) as an enzyme with a molecular
weight of Blank 1, a tetrameric Blank 2, an isoelectric point of Blank 3, an optimal pH of Blank 4 and an
ability to recognise several types of alcohols as substrates, but being most active with Blank 5 (Sigma-Aldrich,
2014, citing sources published up to 1993).
The optimal pH is the pH value at which an enzyme has the Blank 6 activity. This is determined mainly by the
structure of the enzyme, but in practice it can be influenced by the experimental protocol and the actual
assay conditions. Silverstein (2016) reported an average optimal pH of Blank 7 for yeast ADH, with a range of
Blank 8, which is broader than that given by Sigma-Aldrich (2014), while Aquino Neto et al. (2011) found that
the activity of yeast ADH in solution was highest in the Blank 9 pH range, which is closer to the neutral pH
than that from Sigma-Aldrich (2014).