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THE INFLUENCE OF P‐ AND M‐CRESOL ON THE PH OPTIMUM OF INDOLEACETIC ACID OXIDASE OF VARIOUS ORIGIN
Author(s) -
Janssen M. G. H.
Publication year - 1969
Publication title -
acta botanica neerlandica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.871
H-Index - 87
eISSN - 1438-8677
pISSN - 0044-5983
DOI - 10.1111/j.1438-8677.1969.tb00092.x
Subject(s) - coleoptile , hypocotyl , p cresol , cresol , chemistry , oxidase test , botany , horticulture , biochemistry , food science , enzyme , phenol , biology , organic chemistry
SUMMARY The optimum pH value for the destruction of IAA by purified IAA‐oxidase preparations from roots and epicotyls of pea, from roots, hypocotyls and cotyledons of cucumber and from roots and coleoptiles of oat is 1 to 2 units lower with p‐cresol than with m‐cresol as a cofactor.