@article{scholars4682,
            year = {2014},
         journal = {Applied Mechanics and Materials},
       publisher = {Trans Tech Publications Ltd},
           pages = {796--799},
          volume = {625},
            note = {cited By 2; Conference of 3rd International Conference on Process Engineering and Advanced Materials, ICPEAM 2014 ; Conference Date: 3 June 2014 Through 5 June 2014; Conference Code:114811},
             doi = {10.4028/www.scientific.net/AMM.625.796},
           title = {The potential of thiosulfinates in garlic extract as urease Bioinhibitor},
            isbn = {9783038351818},
          author = {Ramli, N. K. and Majeed, Z. and Shuib, A. S. and Mansor, N. and Man, Z.},
            issn = {16609336},
        abstract = {Research on garlic or scientifically called as Allium sativum L. has been conducted to ensure its inhibitory effects as potentially safe and biodegradable inhibitor. From previous research, thiosulfinates (TS) contained in garlic extract proved to inhibit platelets aggregation in medical applications. TS are obtained by extracting garlic cloves. In this study, the inhibitory effect is determined by analyzing ammonia (NH3) concentration in enzyme-containing solution and standard urea assay mixtures using UV-Vis spectrophotometer device. The Beer{\^a}??s law is used to calculate the concentration with an aid of the curve value of standard NH3 calibration graph. Based on previous research, the NH3 concentration is predicted to decrease with amount of enzymecontaining solution and incubation time. {\^A}{\copyright} 2014 Trans Tech Publications, Switzerland.},
             url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-84914171109&doi=10.4028\%2fwww.scientific.net\%2fAMM.625.796&partnerID=40&md5=c4c7efd4e377c37bf31ad3b794df96d9},
        keywords = {Urea, Allium sativum; Bioinhibitor; Calibration graphs; Garlic extract; Incubation time; Inhibitory effect; Thiosulfinates; UV-Vis spectrophotometers, Medical applications}
}