5.3.1.5	Acetone	70-80% of cross-linked crystalline xylose isomerase activity is left after incubation for 24 h at 50°C in buffer solutions (pH 7.2) containing 10-90% acetone. Soluble xylose isomerase is considerably less stable in acetone-containing solutions. The addition of acetone enhances the production of fructose from glucose by enhancing the reaction rate and shifting the equilibrium toward fructose. However, xylose isomerase must be in the form of cross-linked crystals for maximal activity and stability	661385	
5.3.1.5	Ethanol	in buffer containing 50% ethanol only 2% of the initial cross-linked crystalline xylose isomerase activity is retained after 24 h at 50°C. Soluble xylose isomerase is considerably less stable in ethanol-containing solutions	661385	
5.3.1.5	Methanol	cross-linked crystalline xylose isomerase is inactivated in 24 h at 50°C even more in maleate buffer containing 50% methanol	661385	
5.3.1.5	Pyridine	cross-linked crystalline xylose isomerase is inactivated in 24 h at 50°C even more in maleate buffer containing 10% pyridine	661385