• 活力：≥50 units/mg protein。

• 活力定義：One unit will hydrolyze 1.0 μmole of inorganic phosphorus from adenosine 5′-monophosphate per min at pH 9.0 at 37℃。

• 外觀： 凍干白色粉末狀

• 儲(chǔ)存條件： -20℃

• 用途： 核酸研究中的工具酶，是核酸結(jié)構(gòu)分析中必需的工具酶。5’-NT是催化5’-核苷酸水解的特異性磷酸水解酶。

• 注意：部分產(chǎn)品我司僅能提供部分信息，我司不保證所提供信息的權(quán)威性，僅供客戶參考交流研究之用。

• 10. [IF=8.9] Liqin Kong et al."Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food."ACS Sensors".2024;XXXX(XXX):XXX-XXX

• 9. [IF=5.2] Yin Zhang et al."New Method for 5′?Nucleotidase Preparation and Evaluation of Its Catalytic Activity."Foods".2024 Jan;13(5):708

• 8. [IF=9.9] Yanfei Zhu et al."In situ generation of copper(Ⅱ)/diethyldithiocarbamate complex through tannic acid/copper(Ⅱ) network coated hollow mesoporous silica for enhanced cancer chemodynamic therapy."JOURNAL OF COLLOID AND INTERFACE SCIENCE.2024 Apr;660:637

• 7. [IF=3.8] Yiwei Wu et al."Encapsulation of dihydroartemisinin with tannic acid/Fe coated hollow mesoporous silica nanoparticles for tumor therapy."Materials Today Communications.2024 Mar;38:107951

• 6. [IF=5.561] Zhijun Wang et al."Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)."Foods.2023 Jan;12(11):2136

• 5. [5.561] Qiulian Shen et al."Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes."Foods.2023 Jan;12(3):676

• 4. [IF=6.056] Qin Liu et al."Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;164:113651

• 3. [IF=4.952] Shiya Ren et al."Evaluation of physicochemical properties, equivalent umami concentration and antioxidant activity of Coprinus comatus prepared by different drying methods."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;162:113479

• 2. [IF=7.514] Saili Zhang et al."Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage."Food Chem. 2022 Mar;371:131200

• 1. [IF=7.514] Zhiyong Zhang et al."Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures."Food Chem. 2019 May;279:179

輸入產(chǎn)品批號(hào)：

本計(jì)算器可幫助您計(jì)算出特定溶液中溶質(zhì)的質(zhì)量、溶液濃度和體積之間的關(guān)系，公式為：

質(zhì)量 (mg) = 濃度 (mM) x 體積 (mL) x 分子摩爾量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *