Effect of Diffusion on Discoloration of Congo Red by Alginate Entrapped Turnip (<i>Brassica rapa</i>) Peroxidase

<div>Dye removal pattern with immobilized TP as a function of contact time under optimal conditions (180 mg/L of CR, 10 mM of H<sub>2</sub>O<sub>2</sub>, pH 2.0, <svg height="9.38774pt" id="M40" style="vertical-align:-0.04981995pt" version="1.1" viewbox="-0.0498162 -9.33792 8.76219 9.38774" width="8.76219pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.0135,0,0,-0.0135,0,0)"><path d="M620 675H597C578 656 570 650 541 650H144C112 650 104 653 94 675H72C59 618 42 552 23 493L53 491C71 534 88 564 105 585C124 608 144 615 238 615H290L197 121C182 40 174 34 88 28L82 0H361L367 28C275 34 266 38 281 121L374 615H441C522 615 543 608 553 583C562 560 566 531 565 493L597 494C603 551 612 629 620 675Z" id="g113-85"></path><glyph.data ascent="3473" descent="-2876" horiz-adv-x="637" vert-adv-y="637"></glyph.data></g></svg> = 24°C and 0.7 g of immobilized TP).</div>

Enzyme Research

fig6

Figure 6

Figure 6: Effect of Diffusion on Discoloration of Congo Red by Alginate Entrapped Turnip (<i>Brassica rapa</i>) Peroxidase 

Enzyme Research

Effect of Diffusion on Discoloration of Congo Red by Alginate Entrapped Turnip (Brassica rapa) Peroxidase

Figure 6