Sentences with phrase «during the reaction»

So what causes the heat capacity of an enzyme to change during the reaction?
That allowed them to quantify the amount of oxidation product that was formed during the reaction.
The systematic display of the data helped uncover informative patterns in the ways that features with varying geometry and electronic properties behave during a reaction.
Because of their tiny weight, electrons move much more rapidly during a reaction than can the whole atoms of molecules.
This aspect is unique since the understanding, previous to this work, was that catalysts remain unchanged during the reactions.
The egg shell dissolves in the vinegar as the acetic acid in the vinegar reacts with the calcium carbonate of the the shell, Carbon dioxide is given off during this reaction so you should see bubbles of gas escaping.
Carbon dioxide gas are the bubbles you see during the reaction.
Now scientists have rigged this stopwatch to trip a kind of camera, taking stop - action pictures of the molecules as they change shape during the reaction.
The ions that are repelled during the reaction were analysed with detectors that record the velocity of each reaction product.
Mekhman Yusubov summarizes: «At present, chemists around the world are trying to find ways to use substances more efficiently, to minimize losses of active substances during reactions, to find less toxic ways for obtaining compounds.
It is nowadays widely accepted that the water in complex biological processes plays a key role, however it is still not fully understood, due to the technical challenges associated with probing real - time changes in water dynamics during reaction.
«The flexibility of the silicone sphere allows the palladium catalyst to adopt very many configurations during the reaction — as is the case in homogeneous processes.
«This shows that the base is not destroyed during the reaction, but that the process must still be significantly improved to become usable on an industrial scale,» says Lukas Goossen, a member of the Excellence Cluster Ruhr Explores Solvation, Resolv in short.
Johnson and his team have developed ways to fast - freeze the chemical process so that transient structures can be isolated, revealing the contorted arrangements of atoms during a reaction.
The system also demonstrates the additional advantage that the mixture forms two separate phases during the reaction, which means that the resulting products can be easily separated and centrifuged out of the mixture.
They knew they would likely be able to learn immeasurable amounts about how molecules change their structure as they're about to react or even during their reaction.
However, the ligands opening and closing during the reaction can't be speeded up, making it the rate - limiting step; the ligands» tendency to grasp the protons a bit too tightly can also slow the reaction.
Slowing down your speed on the road will lessen the distant that your car will travel during the reaction time.
Because electron diffraction is widely used to image the structures of enzymes and other large biomolecules, the new work holds out hope for seeing the structures of those more complex molecules change during reactions, says Zewail.
Intermediates are chemicals formed during the reaction that are then transformed again, leading to the final product.
The enzyme itself remains unchanged during the reaction.
That's because carbon dioxide is given off during the reaction, and if C02 levels in the surrounding air get too high, precipitation ceases.
During that reaction, 0.007 percent of the mass of the hydrogen atoms is converted into energy, via Einstein's famous e = mc2 equation.
During the reaction, a fluorescence appears, which the fluorometer measures, and the computer uses the reading to calculate the glucose concentration.
Using a state - of - the - art atomic force microscope, the scientists have taken the first atom - by - atom pictures, including images of the chemical bonds between atoms, clearly depicting how a molecule's structure changed during a reaction.
As a result, the heat capacity of enzymes changes during the reaction, and it is the size of this change that is the critical factor in determining the temperature at which the enzyme works best.
Dr Marc van der Kamp and Professor Adrian Mulholland (Bristol) worked with Professor Vic Arcus (Waikoto, NZ) and colleagues, to find how the «wiggling and jiggling», or the dynamics of enzymes is «tuned down» during the reaction they catalyse.
The team calculated the tumbling rate of these molecules and studied how they reorganized, or didn't, during the reaction.
During the reaction, the interface is far from equilibrium.
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