Isolation and crystallization of urease from Garbanzos (Cicer Arietinum), Black Sitaw (Vigna Sinensis), and Green Mongo (Phaseolus Aureus) beans

• Main Authors: David, Paolo Miguel A., Estanislao, Jochrys I.
• Format: text
• Language: English
• Published: Animo Repository 2001
• Subjects: Chickpea; Beans; Cowpea; Mung bean; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/5817
• Institution: De La Salle University

Urease was isolated using an acetone-water extraction from three local beans namely garbanzos, black sitaw, and green mongo and was crystallized. There were a total of four trials per sample. The protein concentration of each sample was determined using Biuret's test. The activity of the enzyme...