4. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity. 5. Explain why denatured sucrase was used as a control. Jf tho incuhation neriod stopped the reaction by denaturing sucrase.
4. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity. 5. Explain why denatured sucrase was used as a control. Jf tho incuhation neriod stopped the reaction by denaturing sucrase.
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Answers to questions 4 and 5 please
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Effect of Temperature on Enzyme Activity
1. Dependent Variable: amount of product (glucose and fructose) produced
2. Independent Variable: temperature
3. Controlled Variables: pH, amount of substrate (sucrose) present, sucrase + sucrose incubation time
Effect of Substrate Concentration on Enzyme Activity
1. Dependent Variable: amount of product (glucose and fructose) produced
2. Independent Variable: amount of substrate (sucrose) present
3. Controlled Variables: temperature, pH, sucrase + sucrose incubation time
4. Describe what is measured as an indicator of sucrase activity and why this is an indicator of
sucrase activity.
5. Explain why denatured sucrase was used as a control.
6. Addition of DNS at the end of the incubation period stopped the reaction by denaturing sucrase.
Explain why it is important to denature sucrase before measuring product concentration.
Results
Table 4: Effect of pH on Sucrase Activity
Optical Density
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