Table 2.

Physical Characterization

pH range	ZOI (mm)	Relative %	Heat effect (°C)	ZOI (mm)	Relative %	UV effect (hours)	ZOI (mm)	Relative %	Enzyme effect	ZOI (mm)	Relative (%)
Blank	0	0	Blank	0	0	Blank	0	0	Blank	0	0
Control	28.1 ± 0.2	100	Control	28.1 ± 0.2	100	Control	27.3 ± 0.7	100	Control	28.4 ± 0.8	100
3.0	26.6 ± 0.94	94.30	RT	28 ± 0.08	99.7	1	27.3 ± 0.5	96	Trypsin	0	0
4.0	27.5 ± 0.4	97.80	40	27.9 ± 0.09	99.25	2	27 ± 1	96	Chymotrypsin	0	0
5.0	27.9 ± 0.11	99.20	50	27.8 ± 0.1	98.9	3	20.6 ± 1.1	95	Proteinase K	0	0
6.0	28 ± 0.4	99.60	60	27.6 ± 0.2	98.2	4	17.6 ± 0.5	72.5	Papain	12.8 ± 0.2	45
7.0	28.6 ± 0.18	102	70	27.6 ± 0.2	98.2	5	16 ± 1	62	Amylase	28 ± 0.08	98.5
8.0	27 ± 0.11	96.00	80	27.2 ± 0.2	96.9	6	28.4 ± 0.2	56.3
9.0	22.6 ± 0.47	80.40	90	25 ± 0.8	88.9
10.0	14 ± 1.4	49.80	100	18.5 ± 0.4	65.8

Values are expressed as mean ± SEM (n = 3)

ZOI zone of inhibition; Untreated samples are taken as a positive control–control and LB broth was taken as negative control -Blank; IMO M. smegmatis