2.4.2.9	1 mM DTT and 0.1 mM EDTA stabilize the purified enzyme	638368	
2.4.2.9	2-mercaptoethanol, not essential for stability in long-term storage	638362	
2.4.2.9	bovine serum albumin at 2 mg/ml stabilizes	638370	
2.4.2.9	dialysis against buffers of low ionic strength invariably results in complete inactivation, whereas after 3 h dialysis against 0.5 M KCl only 40% of the activity is lost	638358	
2.4.2.9	enzyme is extremly unstable, UMP stabilizes during storage	638366	
2.4.2.9	enzyme is highly unstable, dimethyl sulfoxide stabilizes during purification	638365	
2.4.2.9	ethylene glycol, significantly increases stability with virtually no loss of activity after storage at 4°C for 13 days or after 1 year at -70°C	638362	
2.4.2.9	GTP, 5 mM with 10 mM Tris-HCl, pH 7.5, 10 mM MgCl2, 2 mM 2-mercaptoethanol, labilizes with only 15% activity remaining after 13 days, labilizing effect abolished in presence of 5-phospho-alpha-D-ribose 1-diphosphate	638362	
2.4.2.9	rapid precipitation of purified enzyme without thiol reducing agents	638367	
2.4.2.9	UMP stabilizes the enzyme	638363