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Why Oxygen Becomes the Undoing of Proteins, Ruhr-University Study



11/8/2011 8:24:54 AM

Scientists from the Faculty of Biology and Biotechnology at the RUB have published a report in the Journal of Biological Chemistry explaining why enzymes used for the production of hydrogen are so sensitive to oxygen. In collaboration with researchers from Berlin, they used spectroscopic methods to investigate the time course of the processes that lead to the inactivation of the enzyme's iron center.

Read at ScienceDaily


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