Inhibition of jack bean urease by thiols.: Calorimetric studies

The influence of three thiol compounds: β-mercaptoethylamine thioglycolic acid and thioacetic acid on the urease-catalyzed hydrolysis of urea was studied. The reaction was carried out in phosphate buffer pH 7.0 at 25°C. The progress of the reaction was observed by means of a calorimetric method using an isoperibol calorimeter. The total reaction progress curves, ΔT vs. t, were interpreted with the help of the integration Jennings–Niemann method and the inhibition constants were calculated.