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Effects of temperature (A), pH (B), and aromatic amino acids (C and D) on PAH-1 (A and B, open circles, and C) and PAH-2 (A and B, open squares, and D) activity. The crosshatched bars, open hatched bars, shaded hatched bars, shaded bars, and open bars show the effects of tryptophan, glycine, alanine, p-chlorophenylalanine, and esculin, respectively, on PAH activity. Each point represents the average (± standard deviation) of three independent measurements.
