production of enzyme from mango leaves?
404239
Mangoes beyond being delicious and rich in vitamins, minerals and anti-oxidants, contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual. The mango tree yields a gum, tannin and a yellow dye. The bark leaves and seeds are used to prepare a range of traditional medicines.
1091681
"High levels of Mn (189 and 465 ppm), Cu (30.5 and 21.8 ppm), Zn (151.9 and 75.1 ppm), and NO3 (4,600 and 7,200ppm) were found in the leaves of E. hirta and P. amarus respectively. No traces of cyanide and nitrite were found in the leaves of these two plants. Varying proportions of Fe (2,225 and 1,563ppm), Mg (5,500 and 5,800ppm), K (33,000 and 32,000ppm), Ca (21,000 and 26,500ppm), and Na (558.1 and 125 ppm) were found in the leaves of E. hirta and P. amarus respectively. The levels of chemicals are high enough to constitute a source of toxicosis to animals consuming them and their use for medicinal purpose should also be a source for concern most especially if the fresh leave decoctions are used." (1)
131060
http://ca.expasy.org/tools/\nhttp://www.biochem.ucl.ac.uk/bsm/biocomp/
267005
The enzyme breaks down the sucrose into glucose and fructose
71245
The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties of mangos throughout the world.
265414
It is an enzyme that make possible to transcribe DNA from RNA.\nThanks
1116424
Agricultural - In case of agricultural food products, one should see that, any toxic or hazardous chemicals are not the integral part of it. Organic farming ensures the food safety in agriculture. In organic farming naturally mined element like sulfur is allowed but the chemical fertiliser containing toxic heavy metals are not allowed. There are several organic farming codex are available world wide based on the WTO. \n\nIf the food product is from the agricultural produce, the pedigree of the product should be monitored thoroughly. For example, you are preparing mango pulp (mango concentrate) from the mango fruit, you should monitor the type fertilisers are used for producing this mango, under what climatic and soil conditions, the mango is produced, the social status of the labourers in the mango orchards from which the mango is obtained for the production of mango pulp. This is called pedigree of the product. This should be very transparent to the consumer. \nAnother example, if you are processing pork and packing it for marketing, you have to ensure 'good' pedigree to the consumer. For example, how the pig was reared. In what conditions the pigs are reared. Whether the pig experienced sufficient recreation while rearing (for proper protein, enzyme contents etc.) or not? Where it was slaughtered. These are all the pedigree of this product.\n\nFor the milk product, the method of milching is very important (hand milching and machine milching) to show the contamination level by the micro-organisms. \n\nThus for different types of foods, different types of quality control measures have to taken to ensure food safely and product qualilty? You can refer to WTO web-site.
40328
Proteins, including enzymes.
128770
For quantitative detection of coagulase positive Staphylococci from foods and other sources like skin, mucous membranes, faeces, air and soil
720942
Pinapple is one of the few fruits that actually contains enzymes we can break down. (others are papaya and kiwi iirc) Suppose if you overdo it on the pineapple you will get the runs.
123104
go to http://biospectrumindia.com/content/BSTOP20/10601115.asp
999528
As fruit ripens, acidic enzymes break down the pectin in the fruit.  Less pectin in the fruit makes for a jam that is runnier.\n\nPectic Enzyme needs to be added to some types of fresh fruit pulp in juice making, as some fruit juices  (pear and apple notably) require this to clear or they will be murky.
279492
You did not say from what country you are, and where you are thinking of selling mangoes. One thing to consider is the food regulations of the importing country. \n\nIn the United States for example, mangoes from Mexico dominate the market but better mangoes from countries such as Philippines can hardly penetrate the market. \n\nResearch the food laws and importing regulations of the market you want to get into, as well as the proper method for shipping such a perishable product. Then prepare a marketing plan. Go to Mplans.com http://www.mplans.com for tips and examples of marketing plans
394321
Well, there really isn't one answer to this. You have to think about the function of your enzyme and why it might or might not need multiple substrate/pH combinations.\n\nBear in mind that organisms often have different responses as a result of different stresses. Your enzyme could very well be sensing pH and using that to select a particular cell signalling pathway to deal with a particular stress. \n\nWork it out and you should have a nice paper.
1147606
http://biotech.icmb.utexas.edu/search/dict-search.html
293112
ROFLMAO!\nWhy don't try with catomato? Put the DNAs of Tomatoes and your cat's DNAs together and see the result.
907840
Ah, AP biology class. Let me guess, pureed beef liver and hydrogen peroxide? I hated that lab, but I remember writing the lab report.\n\nYour results do not mean enzymes work harder if there is more substrate around. First, visualize the solution on a molecular level and picture a lone enzyme molecule floating in water with substrate. The probability of an enzyme molecule bumping into a substrate molecule and doing its thing in any given microsecond increases if there are more substrate molecules to bump into!\n\nDid that help?