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. 2013 Aug 7;2013:496586. doi: 10.1155/2013/496586

Figure 3.

Figure 3

(a) Effect of temperature, pH and sodium chloride concentrations on enzyme activity and stability of purified protease from Streptomyces sp. MAB18. The values are mean ± SD, n = 3. Absence of bars indicates that errors were smaller than symbols. (b) Detergents stability and compatibility of the protease Streptomyces sp. MAB18 in commercial detergents. The values are mean ± SD, n = 3.