| http://www.w3.org/ns/prov#value | - Indeed, the pH or temperature ranges conventionally indicated as corresponding to optimum enzyme activity, or to some activity and/or stability in general, were determined under conditions simulating food-processing, i.e. conditions which were more demanding than the real-life washing conditions (see page 7 of the grounds of Appeal and page 4 of the Appellant's letter dated 4 November 1999).
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