Category
page 1Enzyme kinetics
substrate
molecule upon which an enzyme acts
Michaelis–Menten kinetics
Model of enzyme kinetics
enzyme kinetics
study of biochemical reaction rates catalysed by an enzyme
dissociation constant
chemical property
allosteric regulation
type of regulation of enzyme activity
Lineweaver–Burk plot
graph of enzyme kinetics
biochemical cascade
series of chemical reactions which are initiated by a stimulus acting on a receptor that is transduced to the cell interior through second messengers and ultimately to effector molecules, resulting in a cell response to the initial stimulus
law of dilution
relationship between the dissociation constant and the degree of dissociation of a weak electrolyte
turnover number
the number of substrate molecule each enzyme site converts to product per unit time.
uncompetitive inhibition
type of enzyme inhibition
catalytically perfect enzyme
Enzyme rate limited by diffusion
ABTS
In biochemistry, ABTS ('''2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)''') is a chemical compound used to observe the reaction kinetics of specific enzymes. A common use for it is in the enzyme-linked immunosorbent assay (ELISA) to detect the binding of molecules to each other.
Cooperativity
Cooperativity is a phenomenon displayed by systems involving identical or near-identical elements, which act dependently of each other, relative to a hypothetical standard non-interacting system in which the individual elements are acting independently. One manifestation of this is enzymes or receptors that have multiple binding sites where the affinity of the binding sites for a ligand is apparently increased, positive cooperativity, or decreased, negative cooperativity, upon the binding of a ligand to a binding site. For example, when an oxygen atom binds to one of hemoglobin's four binding
Hill equation
Diagram showing the proportion of a receptor bound to a ligand
Hanes–Woolf plot
graph of enzyme kinetics
Eadie–Hofstee diagram
graph of enzyme kinetics
Monod equation
Empirical model for microorganisms growth