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. 2014 Feb 10;9(2):e88541. doi: 10.1371/journal.pone.0088541

Figure 3. Comparison between the ability of sugars and polyols to protect trypsin from activity loss following heating.

Figure 3

(A) The concentration of various polyols and sugars that is required for restoring 25% activity of heated trypsin is presented as a function of the compounds carbon chain lengthy. (B) Examples for polyols and sugars with varying carbon chain lengths.