TABLE 1.
Extract type | Protein content (mg ml−1) | Myrcene provided (mM) | Geranic acid formed (mM) |
---|---|---|---|
Complete | 10.1 | 10 | 0.590 |
No myrcene | 10.1 | 0 | 0.000 |
With heat treatment (95°C for 10 min) | 10.1 | 10 | 0.000 |
With nitrate (20 mM) | 10.1 | 10 | 0.581 |
Diluted (1:5) | 1.85 | 10 | 0.127 |
Diluted (1:10) | 1.15 | 10 | 0.029 |
Assays were incubated for 20 h.