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Laccase is produced by a number of fungal species that can infect grapes, most notably Botrytis cinerea Pers. (1794). [17] Laccase is active at wine pH and its activity is not readily suppressed by sulfur dioxide. It has been noted to cause oxidative browning in white wines and loss of colour in red wines.
The tables below provides information on the variation of solubility of different substances (mostly inorganic compounds) in water with temperature, at one atmosphere pressure. Units of solubility are given in grams of substance per 100 millilitres of water (g/(100 mL)), unless shown otherwise. The substances are listed in alphabetical order.
Introduction of moisture exposes soil organic matter to enzyme catalysis [24] and also increases loss of soluble monomers via diffusion. Additionally, osmotic shock resulting from water potential changes can impact enzyme activities as microbes redirect energy from enzyme production to synthesizing osmolytes to maintain cellular structures.
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
Phenol is an organic compound appreciably soluble in water, with about 84.2 g dissolving in 1000 ml (0.895 M). Homogeneous mixtures of phenol and water at phenol to water mass ratios of ~2.6 and higher are possible. The sodium salt of phenol, sodium phenoxide, is far more water-soluble. It is a combustible solid (NFPA rating = 2).
Laccase EC 1.10.3.2 (urishiol oxidase), a 3-domain enzyme found in fungi and plants, which oxidizes different phenols and diamines. CueO is a laccase found in Escherichia coli that is involved in copper-resistance. [4] Ascorbate oxidase EC 1.10.3.3, a 3-domain enzyme found in higher plants.
AOL
Phycobiliproteins are water soluble light-capturing proteins, produced by cyanobacteria, and several algae. These pigments have been explored as fluorescent tags, food coloring agents, cosmetics, and immunological diagnostic agents. Most of these pigments are synthesized and accumulated intracellularly.