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GB 8275-2009: Food additive -- Alpha-amylase preparation
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GB 8275: Evolution and historical versions

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GB 8275-2009	English	839	Add to Cart	4 days [Need to translate]	Food additive -- Alpha-amylase preparation	Obsolete	GB 8275-2009
GB 8275-1987	English	319	Add to Cart	3 days [Need to translate]	Food additive. Alpha-Amylase preperation	Obsolete	GB 8275-1987

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Standard similar to GB 8275-2009

GB 8817 GB 1987 GB 1886.64 GB 1886.41 GB 1886.169 GB 1886.173

Basic data

Standard ID	GB 8275-2009 (GB8275-2009)
Description (Translated English)	Food additive -- Alpha-amylase preparation
Sector / Industry	National Standard
Classification of Chinese Standard	X41
Classification of International Standard	67.220.20
Word Count Estimation	21,291
Date of Issue	2009-01-19
Date of Implementation	2009-08-01
Older Standard (superseded by this standard)	GB 8275-1987
Quoted Standard	GB 2760-2007; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.6; GB/T 5009.11; GB/T 5009.12; GB/T 6682; QB/T 1803-1993
Regulation (derived from)	Announcement of Newly Approved National Standards No. 2 of 2009 (total 142)
Issuing agency(ies)	General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary	This Chinese standard specifies the ��- amylase preparation of terms and definitions, product classifications, requirements, test methods, inspection rules and signs, packaging, transportation, storage and shelf life. This standard applies to conform to GB 2760-2007 Table C. 2 approved species by starch (or sugar) feedstock fermentation, purification obtained ��- amylase enzyme product.

GB 8275-2009: Food additive -- Alpha-amylase preparation

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Food additive.Alpha-amylase preparation ICS 67.220.20 X41 National Standards of People's Republic of China Replacing GB 8275-1987 Food additives α- amylase enzyme Posted 2009-01-19 2009-08-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

5.2, 5.3 of this standard are mandatory, the remaining provisions are recommended. This standard health requirements in a Class A product reference FAO/WHO Joint Expert Committee on Food Additives "Food additive standard compendium" Volume [CompendiumofFoodAdditiveSpecifications, Volume1, JointFAO / WHOExpertCommitteeonFoodAdditive (JECFA)] in "General food industrial enzyme preparation" in the "health indicators" US State "Food Chemicals Codex" fifth edition (FOODCHEMICALSCODEXFCCⅤ) enzymes, "Additional Requirements" section (addition- alrequirements). This standard replaces GB 8275-1987 "food additive α- amylase preparation." This standard compared with GB 8275-1987 The main changes are as follows. --- Increasing the temperature of liquid product type and product type and provides corresponding indicators; --- Cancel fineness, enzyme activity preservation rate, heavy metals, aflatoxin B1 indicators; --- Increase the total number of bacteria, Escherichia coli cause diarrhea index requirements. Appendix A of this standard is a normative appendix, Appendix B, Appendix C is informative appendix. This standard by the National Standardization Technical Committee on Food Additives proposed. This standard by the National Standardization Technical Committee on Food Additives. This standard was drafted. Chinese Food Fermentation Industry Research Institute, Shandong Lung big Biological Engineering Co., Ltd., Wuxi Saide Biological Engineering Co., The company, Novozymes (China) Biotechnology Co., Ltd., Xingtai Xinxin Xiangyu Biological Engineering Co., Ltd., Jiangyin City, a hundred Sheng Biotechnology Ltd., Danisco (China) Co., Ltd. is responsible for drafting. The main drafters. Zhang Wei, GUO Qing-wen, Wubing Yan, Di Wenjing, aftermath, Gu Jianlong, Wen Yan, Guo Xinguang, Yang Xijiang, Hu Hongqing, Kang Yi Long, Wei Kun, Lu Zhi Chong, Lee Tak-keung. This standard replaces the standards previously issued as follows. --- GB 8275-1987. Food additives α- amylase enzyme

1 Scope

This standard specifies the terms and definitions α- amylase preparation, product classification, requirements, test methods, inspection rules and signs, packaging, transportation Transport, storage and shelf life. This standard applies to comply with GB 2760-2007 in Table C. 2 Approval of the bacteria, the starch (or carbohydrate) raw material fermentation, purification system Resulting α- amylase enzyme products.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2760-2007 Hygienic standards for uses of food additives GB/T Total 4789.2 Microbiological examination of food hygiene colony assay GB/T 4789.3 Microbiological examination of food hygiene Coliform bacteria GB/T 4789.4 Microbiological examination of food hygiene inspection salmonella GB/T 4789.6 Microbiological examination of food hygiene cause diarrhea Escherichia coli test GB /5009.11 Determination of total arsenic in food T and inorganic arsenic Determination of GB/T 5009.12 of lead in food GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD) QB/T 1803-1993 Test method for general industrial enzymes

3 Terms and Definitions

The following terms and definitions apply to this standard. 3.1 The hydrolysis of starch molecular chain α-1,4- glucoside bond, starch chains become cut off a small amount of short chain dextrin and maltose and glucose, so Starch viscosity decreased rapidly enzyme preparation. 3.2 1g solid enzyme powder (or 1mL liquid enzyme), at 60 ℃, pH = 6.0 under the condition, 1h 1g soluble starch liquefaction, is an enzyme Activity unit, u/g (u/mL) Fig. 3.3 Under 1g solid enzyme powder (or 1mL liquid enzyme), at 70 ℃, pH = 6.0 conditions, 1min soluble starch liquefaction enzyme required 1mg Amount, that is a unit of enzyme activity in u/g (u/mL) indicates.

4 Products

4.1 the applicable temperature of the product is divided into. temperature and high temperature α- amylase enzyme α- amylase preparation. 4.2 divided by product form. liquid dosage forms and solid dosage forms of the enzyme preparation enzyme preparation.

5 Requirements

5.1 Appearance Solid dosage forms. white to tan powder. No mildew, deliquescence, agglomeration, no smell. soluble in water. Liquid dosage forms. brown to dark brown liquid, no smell, allowing a small amount of condensate. 5.2 Physical and Chemical Requirements Shall comply with the requirements in Table 1. Table 1 α- amylase preparation physicochemical requirements project Liquid dosage forms for solid dosage forms Temperature α- amylase enzyme High temperature α- amylase enzyme Temperature α- amylase enzyme High temperature α- amylase enzyme Enzyme activity a/(u/mL or u/g) ≥ 2000 20000 2000 20000 pH (25 ℃) 5.5 ~ 7.0 5.8 ~ 6.8 - Bulk density/(g/mL) 1.10 ~ 1.25 1.10 ~ 1.25 - Loss on drying /% ≤ - 8.0 Heat resistance survival /% ≥ - 90 - 90 a supply and demand specifications can be specified in both the implementation of the contract specifications of the enzyme activity. 5.3 health requirements Shall comply with the provisions of Table 2. Table 2 α- amylase enzymes hygiene requirements Item Index Lead/(mg/kg) ≤ 5 Arsenic/(mg/kg) ≤ 3 Cfu/(CFU/g) ≤ 5 × 104 Coliform/(MPN/100g) ≤ 3 × 103 Salmonella (25g sample) shall not be detected Diarrhea caused by Escherichia coli (25g sample) shall not be detected Note. Use distilled liquor products in time to implement the provisions of Table 2.

6 Test methods

This standard is used in the water, did not specify when the other requirements, refer to comply with GB/T 6682 requirements in water. This standard reagents, when not stated specifications, refer to AR (AR). If the special requirements otherwise expressly provided. This standard solution in a solvent which does not indicate when formulated with, refers to an aqueous solution. 6.1 Appearance Weigh sample 10g (mL), observed, sniffing judgment. 6.2 enzyme activity 6.2.1 Principle α-1,4- glucosidic bond random α- amylase enzyme can hydrolyze starch molecular chain cut into varying lengths dextrin, a small amount of malt Sugar and glucose, leaving the characteristic reaction to starch iodide was gradually disappearing purple basket, showing a reddish brown, the color disappears speed and enzyme activity Off, whereby the enzyme activity can be calculated by absorbance after the reaction. 6.2.2 Reagents and solutions 6.2.2.1 iodine. 6.2.2.2 potassium iodide. 6.2.2.3 original iodine solution. Weigh 11.0g and 22.0g of iodine potassium iodide, iodine with a small amount of water to completely dissolve, dilute to 500mL, stored in brown Color bottle. 6.2.2.4 dilute iodine solution. draw original iodine 2.00mL, plus 20.0g of potassium iodide dissolved in water and dilute to 500mL, stored in brown Bottle. 6.2.2.5 soluble starch solution (20g/L). Weigh 2.000g (accurate to 0.001g) soluble starch (oven dry basis) in the beaker, With a little water into a slurry, stirring slowly adding 70mL boiling water, then rinse the beaker loaded with starch water views, lotions pour it Stirred and heated to completely transparent, cooled and dilute to 100mL. Now with the current solution. Note. Soluble starch should Huzhou Looking Chemical Pharmaceutical Co., Ltd. of special enzymes soluble starch. 6.2.2.6 phosphate buffer (pH = 6.0). Weigh 45.23g Disodium hydrogen phosphate (Na2HPO4 · 12H2O), and 8.07g of citric acid (C6H8O7 · H2O), dissolved in water and dilute to 1000mL. After using a pH meter calibration. 6.2.2.7 hydrochloric acid solution [Ba (HCl) = 0.1mol/L]. prepared according to GB/T 601. 6.2.3 Instruments 6.2.3.1 spectrophotometer. 6.2.3.2 water bath. Temperature accuracy ± 0.1 ℃. 6.2.3.3 Automatic pipettes. 6.2.3.4 tubes. 25mm × 200mm. 6.2.3.5 stopwatch. 6.2.4 Analysis of step 6.2.4.1 Preparation of the test enzyme solution Weigh 1g ~ 2g enzyme powder (accurate to 0.0001g) or imbibe enzyme solution 1.00mL, with a small amount of phosphate buffer solution (6.2.2.6) charge Dissolved points, the supernatant was carefully poured into the flask, if any residue remaining, plus a small amount of phosphate buffer solution (6.2.2.6) are fully ground, the final sample All goods moved flask, with a phosphate buffer solution (6.2.2.6) to the mark, shake. Four layers of gauze filtered and the filtrate set aside. Note. The measured temperature α- amylase enzyme activity of the enzyme solution to control the concentration of enzyme in 3.4u/mL ~ 4.5u/mL range, test temperature α- amylase enzyme control Concentration in the 60u/mL ~ 65u/mL range. 6.2.4.2 Determination --- Absorb 20.0mL soluble starch solution (6.2.2.5) in a test tube, adding a phosphate buffer solution (6.2.2.6) 5.00mL, shake After placed in 60 ℃ ± 0.2 ℃ (high temperature α- amylase preparations placed 70 ℃ ± 0.2 ℃) water bath preheated 8min; --- Added 1.00mL test diluted enzyme solution (6.2.4.1), the timing immediately, shake, accurately reflect 5min; --- Now draw automatic pipette 1.00mL reaction mixture was added to a pre-filled with 0.5mL hydrochloric acid solution (6.2.2.7) and 5.00mL dilute iodine solution (6.2.2.4) in the test tube, shake, and 0.5mL 5.00mL dilute hydrochloric acid solution and iodine blank, At a wavelength of 660nm, 10mm rapidly measured by absorbance (A) cuvette. Absorbance look-up table A. 1, to obtain test The concentration of enzyme solution. 6.2.4.3 Calculation Enzyme activity 6.2.4.3.1 temperature α- amylase preparation according to equation (1). X1 = Ba × shape (1) Where. Enzyme activity X1 --- samples, u/mL or u/g; Ba --- test sample enzyme concentration, u/mL or u/g; --- Like dilution of the sample. The results represent an integer. 6.2.4.3.2 temperature α- amylase enzyme activity of the preparations according to equation (2). X2 = Ba × n × 16.67 (2) Where. Enzyme activity X2 --- samples, u/mL or u/g; Ba --- test sample enzyme concentration, u/mL or u/g; --- Like dilution of samples; 16.67 --- The enzyme activity was defined conversion factor calculated. The results represent an integer. 6.2.5 allowable difference Parallel test relative error should not exceed 5%. Press QB/T 1803-1993 Chapter 9 execution. 6.4 High temperature heat resistance α- amylase enzyme survival 6.4.1 Reagents and solutions According to GB/T 601 formulation. 6.4.1.2 dextrin solution Dextrin 100.0g weighed in a beaker, add water 300mL, stir, add high temperature α- amylase enzyme (enzyme activity per gram of dextrin 13u Added force) and placed on a hot plate heated to boiling, cooling, (6.4.1.1) adjusted with sodium hydroxide solution to pH 6.0 to 7.0 and transferred to 500mL capacity Volumetric flask, dilute to volume, shake up. 6.4.2 Instruments Water bath. Temperature accuracy ± 0.1 ℃. 6.4.3 Analysis of step 6.4.3.1 Preparation of the test enzyme solution Except instead of phosphate buffer solution (6.2.2.6) with a dextrin solution (6.4.1.2), the other with 6.2.4.1. 6.4.3.2 Heat Treatment Draw 25mL test enzyme solution in 50mL colorimetric tube, placed in 95 ℃ water bath heat treatment 60min, cooled water to the original enzyme Liquid volume, shake and set aside. 6.4.3.3 enzyme activity assay a) when measured according to 6.4.3.1 6.2.4.2 Preparation of the enzyme preparation of enzyme activity; b) after heat treatment was measured according to 6.2.4.2 the test enzyme solution (6.4.3.2) enzyme activity. 6.4.4 Calculation Heat resistance and survival rates according to equation (3) Calculated. X3 = E1/E × 100 (3) Where. X3 --- sample heat-resistant enzyme survival rate,%; E1 --- sample after heat treatment measured enzyme activity, u/mL or u/g; E --- sample before heat treatment measured enzyme activity, u/mL or u/g. The results represent an integer. 6.5 Bulk Density Inspection by QB/T 1803-1993 Chapter 8 method. 6.6 Loss on drying Press the test method QB/T 1803-1993 in Chapter 6. 6.7 Lead Inspection by GB/T 5009.12 Method. 6.8 Arsenic Inspection by GB/T 5009.11 Method. 6.9 total number of colonies Inspection by GB/T 4789.2 methods. 6.10 Coliforms Test in GB/T 4789.3 Method of. 6.11 Salmonella The method of testing according to GB/T 4789.4 of. 6.12 induced diarrhea Escherichia coli The method of testing according to GB/T 4789.6 of.

7 Inspection rules

7.1 Batch determination By the production units in accordance with their respective rules is responsible for determining product lot number, quality should be uniform within a batch. 7.2 Sampling and sample size rules Sampling should be evenly distributed throughout the filling process, or evenly distributed in the finished product after the filling. Sampling methods should be used to ensure proper representative sampling, ensure clean sampling sites and sampling bottle. Used for detecting microorganisms Sampling inspection, use aseptic technique. Finished sample size sample are shown in Table 3. Sample size sampling in accordance with the estimated quantities see Table 3 executed, or by the manufacturer and (or) Stakeholders OK. Batch means a unit of a commodity included in the batch number, the unit is the barrel or tank. Sample size refers to the sample contained in a single sample Bits, in units of drums or bags. Batch sampling of not less than 300mL (or 300g), are proportionately less than the appropriate plus admission. Table 3 sample the finished product sampling Batch/barrel (or box) sample size/barrel (or pouch) < 502 51 to 5003 > 5004 7.3 factory inspection When each batch of products manufactured respond appearance, enzyme activity, pH, bulk density, loss on drying (solid), the total number of colonies and packaging, labels one by one test. 7.4 Type inspection Product when any of the following circumstances all the requirements of this standard for verification. --- When normal production, product testing at least once a year; --- When normal production, such as raw materials, formulations or processes are major changes, it may affect product quality; --- Replacement of equipment, or discontinued products for a long time yet to resume production; --- Factory inspection results are quite different from normal production time; --- Quality Supervision, Inspection agencies when requested. 7.5 determine the rules Factory inspection and (or) Eligible type test, by the quality inspection department issued a product certificate. Factory inspection and (or) when the type test failure, doubling the sample analysis in the original batch basis. If still fail, it is determined that the product is not Qualified, not the factory. 8 signs, packaging, transportation, storage, shelf life 8.1 mark Food additives should be packaged logos and product brochures, signs can include. name, place of origin, name, health permits, production Xu It can be card number, specifications, production date, lot number or code, shelf life, etc., and clearly indicate the words "food additive" in the logo. 8.2 Packaging Product packaging shall be approved by the state, and in accordance with relevant hygiene standards of food packaging materials. 8.3 Transport Products in the transport process should be gently, to prevent rain and exposure. Transportation should be clean, non-toxic, non-polluting. Non-toxic, have Harmful, corrosive substances mixed mixed operation. 8.4 Storage Products should be stored in a cool, dry environment. With toxic, harmful, corrosive substances exist. 8.5 Shelf Life 8.5.1 below 25 ℃, the shelf life of liquid enzyme preparation less than 90 days; solid enzyme shelf life of less than 180 days, the enterprise should be above Specific labeling requirements. 8.5.2 within the warranty period, the measured enzyme activity should not fall below labeled enzyme activity.

Appendix A

(Normative) Absorbance test α- amylase enzyme concentration tables Table A. 1 absorbance test α- amylase enzyme concentration tables Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.100 4.694 0.101 4.689 0.102 4.684 0.103 4.679 0.104 4.674 0.105 4.669 0.106 4.664 0.107 4.659 0.108 4.654 0.109 4.649 0.110 4.644 0.111 4.639 0.112 4.634 0.113 4.629 0.114 4.624 0.115 4.619 0.116 4.614 0.117 4.609 0.118 4.604 0.119 4.599 0.120 4.594 0.121 4.589 0.122 4.584 0.123 4.579 0.124 4.574 0.125 4.569 0.126 4.564 0.127 4.559 0.128 4.554 0.129 4.549 0.130 4.544 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.131 4.539 0.132 4.534 0.133 4.529 0.134 4.524 0.135 4.518 0.136 4.513 0.137 4.507 0.138 4.502 0.139 4.497 0.140 4.492 0.141 4.487 0.142 4.482 0.143 4.477 0.144 4.472 0.145 4.467 0.146 4.462 0.147 4.457 0.148 4.452 0.149 4.447 0.150 4.442 0.151 4.438 0.152 4.433 0.153 4.428 0.154 4.423 0.155 4.418 0.156 4.413 0.157 4.408 0.158 4.404 0.159 4.399 0.160 4.394 0.161 4.389 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.162 4.385 0.163 4.380 0.164 4.375 0.165 4.370 0.166 4.366 0.167 4.361 0.168 4.356 0.169 4.352 0.170 4.347 0.171 4.342 0.172 4.338 0.173 4.333 0.174 4.329 0.175 4.324 0.176 4.319 0.177 4.315 0.178 4.310 0.179 4.306 0.180 4.301 0.181 4.297 0.182 4.292 0.183 4.288 0.184 4.283 0.185 4.279 0.186 4.275 0.187 4.270 0.188 4.266 0.189 4.261 0.190 4.257 0.191 4.253 0.192 4.248 Table A. 1 (cont.) Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.193 4.244 0.194 4.240 0.195 4.235 0.196 4.231 0.197 4.227 0.198 4.222 0.199 4.218 0.200 4.214 0.201 4.210 0.202 4.205 0.203 4.201 0.204 4.197 0.205 4.193 0.206 4.189 0.207 4.185 0.208 4.181 0.209 4.176 0.210 4.172 0.211 4.168 0.212 4.164 0.213 4.160 0.214 4.156 0.215 4.152 0.216 4.148 0.217 4.144 0.218 4.140 0.219 4.136 0.220 4.132 0.221 4.128 0.222 4.124 0.223 4.120 0.224 4.116 0.225 4.112 0.226 4.108 0.227 4.105 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.228 4.101 0.229 4.097 0.230 4.093 0.231 4.089 0.232 4.085 0.233 4.082 0.234 4.078 0.235 4.074 0.236 4.070 0.237 4.067 0.238 4.063 0.239 4.059 0.240 4.056 0.241 4.052 0.242 4.048 0.243 4.045 0.244 4.041 0.245 4.037 0.246 4.034 0.247 4.03 0.248 4.026 0.249 4.023 0.250 4.019 0.251 4.016 0.252 4.012 0.253 4.009 0.254 4.005 0.255 4.002 0.256 3.998 0.257 3.995 0.258 3.991 0.259 3.988 0.260 3.984 0.261 3.981 0.262 3.978 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.263 3.974 0.264 3.971 0.265 3.968 0.266 3.964 0.267 3.961 0.268 3.958 0.269 3.954 0.270 3.951 0.271 3.948 0.272 3.944 0.273 3.941 0.274 3.938 0.275 3.935 0.276 3.932 0.277 3.928 0.278 3.925 0.279 3.922 0.280 3.919 0.281 3.916 0.282 3.913 0.283 3.922 0.284 3.919 0.285 3.915 0.286 3.912 0.287 3.909 0.288 3.906 0.289 3.903 0.290 3.900 0.291 3.897 0.292 3.894 0.293 3.891 0.294 3.888 0.295 3.885 0.296 3.881 0.297 3.878 Table A. 1 (cont.) Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.298 3.875 0.299 3.872 0.300 3.869 0.301 3.866 0.302 3.863 0.303 3.860 0.304 3.857 0.305 3.854 0.306 3.851 0.307 3.848 0.308 3.845 0.309 3.842 0.310 3.839 0.311 3.836 0.312 3.833 0.313 3.830 0.314 3.827 0.315 3.824 0.316 3.821 0.317 3.818 0.318 3.815 0.319 3.812 0.320 3.809 0.321 3.806 0.322 3.803 0.323 3.800 0.324 3.797 0.325 3.794 0.326 3.791 0.327 3.788 0.328 3.785 0.329 3.782 0.330 3.779 0.331 3.776 0.332 3.774 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.333 3.771 0.334 3.768 0.335 3.765 0.336 3.762 0.337 3.759 0.338 3.756 0.339 3.753 0.340 3.750 0.341 3.747 0.342 3.744 0.343 3.741 0.344 3.739 0.345 3.736 0.346 3.733 0.347 3.730 0.348 3.727 0.349 3.724 0.350 3.721 0.351 3.718 0.352 3.716 0.353 3.713 0.354 3.710 0.355 3.707 0.356 3.704 0.357 3.701 0.358 3.699 0.359 3.696 0.360 3.693 0.361 3.690 0.362 3.687 0.363 3.684 0.364 3.682 0.365 3.679 0.366 3.676 0.367 3.673 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.368 3.670 0.369 3.668 0.370 3.665 0.371 3.662 0.372 3.659 0.373 3.656 0.374 3.654 0.375 3.651 0.376 3.648 0.377 3.645 0.378 3.643 0.379 3.640 0.380 3.637 0.381 3.634 0.382 3.632 0.383 3.629 0.384 3.626 0.385 3.623 0.386 3.621 0.387 3.618 0.388 3.615 0.389 3.612 0.390 3.610 0.391 3.607 0.392 3.604 0.393 3.602 0.394 3.599 0.395 3.596 0.396 3.594 0.397 3.591 0.398 3.588 0.399 3.585 0.400 3.583 0.401 3.580 0.402 3.577 Table A. 1 (cont.) Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.403 3.575 0.404 3.572 0.405 3.569 0.406 3.567 0.407 3.564 0.408 3.559 0.409 3.556 0.410 3.554 0.411 3.551 0.412 3.548 0.413 3.546 0.414 3.543 0.415 3.541 0.416 3.538 0.417 3.535 0.418 3.533 0.419 3.530 0.420 3.528 0.421 3.525 0.422 3.522 0.423 3.520 0.424 3.517 0.425 3.515 0.426 3.512 0.427 3.509 0.428 3.507 0.429 3.504 0.430 3.502 0.431 3.499 0.432 3.497 0.433 3.494 0.434 3.492 0.435 3.489 0.436 3.487 0.437 3.484 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.438 3.482 0.439 3.479 0.440 3.477 0.441 3.474 0.442 3.472 0.443 3.469 0.444 3.467 0.445 3.464 0.446 3.462 0.447 3.459 0.448 3.457 0.449 3.454 0.450 3.452 0.451 3.449 0.452 3.447 0.453 3.444 0.454 3.442 0.455 3.440 0.456 3.437 0.457 3.435 0.458 3.432 0.459 3.430 0.460 3.427 0.461 3.425 0.462 3.423 0.463 3.420 0.464 3.418 0.465 3.415 0.466 3.413 0.467 3.411 0.468 3.408 0.469 3.406 0.470 3.404 0.471 3.401 0.472 3.399 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.473 3.397 0.474 3.394 0.475 3.392 0.476 3.389 0.477 3.387 0.478 3.385 0.479 3.383 0.480 3.380 0.481 3.378 0.482 3.376 0.483 3.373 0.484 3.371 0.485 3.369 0.486 3.366 0.487 3.364 0.488 3.362 0.489 3.359 0.490 3.357 0.491 3.355 0.492 3.353 0.493 3.350 0.494 3.348 0.495 3.346 0.496 3.344 0.497 3.341 0.498 3.339 0.499 3.337 0.500 3.335 0.501 3.333 0.502 3.330 0.503 3.328 0.504 3.326 0.505 3.324 0.506 3.321 0.507 3.319 Table A. 1 (cont.) Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.508 3.317 0.509 3.315 0.510 3.313 0.511 3.311 0.512 3.308 0.513 3.306 0.514 3.304 0.515 3.302 0.516 3.300 0.517 3.298 0.518 3.295 0.519 3.293 0.520 3.291 0.521 3.289 0.522 3.287 0.523 3.285 0.524 3.283 0.525 3.280 0.526 3.278 0.527 3.276 0.528 3.274 0.529 3.272 0.530 3.270 0.531 3.268 0.532 3.266 0.533 3.264 0.534 3.262 0.535 3.260 0.536 3.258 0.537 3.255 0.538 3.253 0.539 3.251 0.540 3.249 0.541 3.247 0.542 3.245 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.543 3.243 0.544 3.241 0.545 3.239 0.546 3.237 0.547 3.235 0.548 3.233 0.549 3.231 0.550 3.229 0.551 3.227 0.552 3.225 0.553 3.223 0.554 3.221 0.555 3.219 0.556 3.217 0.557 3.215 0.558 3.213 0.559 3.211 0.560 3.209 0.561 3.207 0.562 3.205 0.563 3.204 0.564 3.202 0.565 3.200 0.566 3.198 0.567 3.196 0.568 3.194 0.569 3.192 0.570 3.190 0.571 3.188 0.572 3.186 0.573 3.184 0.574 3.183 0.575 3.181 0.576 3.179 0.577 3.177 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.578 3.175 0.579 3.173 0.580 3.171 0.581 3.169 0.582 3.168 0.583 3.166 0.584 3.164 0.585 3.162 0.586 3.160 0.587 3.158 0.588 3.157 0.589 3.155 0.590 3.153 0.591 3.151 0.592 3.149 0.593 3.147 0.594 3.146 0.595 3.144 0.596 3.142 0.597 3.140 0.598 3.139 0.599 3.137 0.600 3.135 0.601 3.133 0.602 3.131 0.603 3.130 0.604 3.128 0.605 3.126 0.606 3.124 0.607 3.123 0.608 3.121 0.609 3.119 0.610 3.118 0.611 3.116 0.612 3.114 Table A. 1 (cont.) Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.613 3.112 0.614 3.111 0.615 3.109 0.616 3.107 0.617 3.106 0.618 3.104 0.619 3.102 0.620 3.101 0.621 3.099 0.622 3.097 0.623 3.096 0.624 3.095 0.625 3.094 0.626 3.092 0.627 3.089 0.628 3.087 0.629 3.086 0.630 3.084 0.631 3.082 0.632 3.081 0.633 3.079 0.634 3.078 0.635 3.076 0.636 3.074 0.637 3.073 0.638 3.071 0.639 3.070 0.640 3.068 0.641 3.066 0.642 3.065 0.643 3.063 0.644 3.062 0.645 3.060 0.646 3.058 0.647 3.057 Absorbance (A) enzyme concentration (Ba)/(u/mL) 0.648 3.055 0.649 3.054 0.650 3.052 0.651 3.051 0.652 3.049 0.653 3.048 0.654 3.046 0.655 3.045 0.656 3.043 0...

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