A curry dish may be spiced with leaves from the curry tree, but many curries do not have this ingredient. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.urry (/ËkÊri/ , plural curries) is a dish originating in the cuisine of the Indian Subcontinent and Southeast Asia. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies.
The quantities of enzymes produced vary depending on the bacterial species and the culture conditions (e.g., nutrients, temperature, and pH) and growth rate. Hydrolytic enzymes such as. proteases, amylases, and cellulases, etc. are produced in the range of milligrams per liter to grams per liter. 10.o enzymes break down any molecule or just specific ones and how specific do they get: (Above). The specificity of an enzyme for it's substrate is generally a function of the enzyme's active site or binding site. The structure of the protein determines the range of substrates or keys that can fit into the lock.
Restriction enzyme: An enzyme from bacteria that can recognize specific base sequences in DNA and cut the DNA at that site (the restriction site). A restriction enzyme acts as a biochemical scissors. Also called a restriction endonuclease. A restriction enzyme is a protein produced by bacteria that cleaves DNA at specific sites. Bacteria use restriction enzymes to defend against bacterial viruses called bacteriophages (or phage). When a phage infects a bacteria, it inserts its DNA into the bacteria so that it might be replicated.