Adaptability in enzymes

In studying inhibitors and activators of enzymes it has often been found that inhibitors act as activators when in very low concentrations and that certain activators (in suitable concentrations) show inhibition. Similar results were obtained in the present work in studying urease from soya bean in the presence of lead acetate. Lead acetate is normally an inhibitor of urease. It was found, however, that in small concentrations of lead acetate increase in the activity of urease occurs. On prolonging the time of the reaction inhibition develops and still later increased enzymatic activity again occurs. The results were elaborated statistically and are discussed in relation to the use of “adaptation” of urease in unfavourable conditions in reaction mixtures by the action of lead acetate.