• 活力：≥50 units/mg protein。

• 活力定义：One unit will hydrolyze 1.0 μmole of inorganic phosphorus from adenosine 5′-monophosphate per min at pH 9.0 at 37℃。

• 外观： 冻干白色粉末状

• 储存条件： -20℃

• 用途： 核酸研究中的工具酶，是核酸结构分析中必需的工具酶。5’-NT是催化5’-核苷酸水解的特异性磷酸水解酶。

• 注意：部分产品我司仅能提供部分信息，我司不保证所提供信息的权威性，仅供客户参考交流研究之用。

• 10. [IF=8.9] Liqin Kong et al."Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food."ACS Sensors".2024;XXXX(XXX):XXX-XXX

• 9. [IF=5.2] Yin Zhang et al."New Method for 5′−Nucleotidase Preparation and Evaluation of Its Catalytic Activity."Foods".2024 Jan;13(5):708

• 8. [IF=9.9] Yanfei Zhu et al."In situ generation of copper(Ⅱ)/diethyldithiocarbamate complex through tannic acid/copper(Ⅱ) network coated hollow mesoporous silica for enhanced cancer chemodynamic therapy."JOURNAL OF COLLOID AND INTERFACE SCIENCE.2024 Apr;660:637

• 7. [IF=3.8] Yiwei Wu et al."Encapsulation of dihydroartemisinin with tannic acid/Fe coated hollow mesoporous silica nanoparticles for tumor therapy."Materials Today Communications.2024 Mar;38:107951

• 6. [IF=5.561] Zhijun Wang et al."Effect of Drying Process on the Formation of the Characteristic Flavor of Oyster (Crassostrea hongkongensis)."Foods.2023 Jan;12(11):2136

• 5. [5.561] Qiulian Shen et al."Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes."Foods.2023 Jan;12(3):676

• 4. [IF=6.056] Qin Liu et al."Comparison of different drying techniques for shiitake mushroom (Lentinus edodes): Changes in volatile compounds, taste properties, and texture qualities."LWT-FOOD SCIENCE AND TECHNOLOGY.2022 Jul;164:113651

• 3. [IF=4.952] Shiya Ren et al."Evaluation of physicochemical properties, equivalent umami concentration and antioxidant activity of Coprinus comatus prepared by different drying methods."LWT-FOOD SCIENCE AND TECHNOLOGY. 2022 Jun;162:113479

• 2. [IF=7.514] Saili Zhang et al."Effects of negative air ions treatment on the quality of fresh shiitake mushroom (Lentinus edodes) during storage."Food Chem. 2022 Mar;371:131200

• 1. [IF=7.514] Zhiyong Zhang et al."Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures."Food Chem. 2019 May;279:179

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本计算器可帮助您计算出特定溶液中溶质的质量、溶液浓度和体积之间的关系，公式为：

质量 (mg) = 浓度 (mM) x 体积 (mL) x 分子摩尔量 (g/mol)

• pg ng μg mg g kg =
  fM pM nM μM mM M *
  nL μL mL L *