7.0, each into e 2 in ne ding 1. Du kan 8 10 6 itions. TABLE 2 Effect of pH on the Hydrolysis of Starch Time (Minutes) 3.0 7.0 0 73 73ba73 W 73 73 1.930 73 73 73 2 4 73 73 73 73 73 7 ining buffered enzyme 11.0 3 1,070 0.747 مرد
7.0, each into e 2 in ne ding 1. Du kan 8 10 6 itions. TABLE 2 Effect of pH on the Hydrolysis of Starch Time (Minutes) 3.0 7.0 0 73 73ba73 W 73 73 1.930 73 73 73 2 4 73 73 73 73 73 7 ining buffered enzyme 11.0 3 1,070 0.747 مرد
Chapter16: Specialized Nutrition Support: Enteral And Parenteral Nutrition
Section: Chapter Questions
Problem 2CA
Related questions
Question
witj the following imformation create figures and explain the results
![ase
t of pH on amylase
nge within which the
um point within that
3.0, pH 7.0,
flasks.
on into each
o mix.
d water into
into the
Table 2 in
roed the
ute reading
solution.
8
10
73
73
73
73
73
7 3
ling
of Temperature on Amylase" experiment?
of Temperature on Amylase" experiment?
6
4 Using a graduated cylinder, add 25 mL of starch solution to
the flask labeled pH 3.0. Record the time and swirl to mix.
5 Two minutes after adding the starch transfer 3.0 mL of the
enzyme-substrate mixture to one of the prepared cuvettes
and record the absorbance immediately in Table 2.
6 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
solutions.
7 Repeat steps 4-6 for the remaining buffered enzyme
TABLE 2 Effect of pH on the Hydrolysis of Starch
Time
(Minutes)
3.0
7.0
11.0
0
2
4
73
>3
73qəbri ar 73 Wa
> 3
73
1.930
73
73
> 3
L.
1,070
0.747
44724](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fd9eee5c0-1761-4176-a2f1-019cc52e6808%2F3ab11036-1ad1-4ae4-ad9e-3c42dde63463%2Fmd3oyvw_processed.jpeg&w=3840&q=75)
Transcribed Image Text:ase
t of pH on amylase
nge within which the
um point within that
3.0, pH 7.0,
flasks.
on into each
o mix.
d water into
into the
Table 2 in
roed the
ute reading
solution.
8
10
73
73
73
73
73
7 3
ling
of Temperature on Amylase" experiment?
of Temperature on Amylase" experiment?
6
4 Using a graduated cylinder, add 25 mL of starch solution to
the flask labeled pH 3.0. Record the time and swirl to mix.
5 Two minutes after adding the starch transfer 3.0 mL of the
enzyme-substrate mixture to one of the prepared cuvettes
and record the absorbance immediately in Table 2.
6 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
solutions.
7 Repeat steps 4-6 for the remaining buffered enzyme
TABLE 2 Effect of pH on the Hydrolysis of Starch
Time
(Minutes)
3.0
7.0
11.0
0
2
4
73
>3
73qəbri ar 73 Wa
> 3
73
1.930
73
73
> 3
L.
1,070
0.747
44724
![the following three
C. 37°C and 65°C
up by the group.
and water to a
of starch solution
different flasks
temperatures
ide ions help
s to 37°C,
hey do not
e test
e
tarch
10
6
8
2
record the time
sk to the appropriate water bath.
7 Two minutes after the addition of the enzyme, quickly
transfer 3.0 mL of the starch-enzyme mixture to one of
the prepared cuvettes. Record the absorbance immediately
in Table 1.
8 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
2-minute intervals as before.
9 Repeat steps 5-8 for the remaining water temperatures
and record the absorbance of the 3.0 mL samples at
Effect of Temperature on the Hydrolysis of Starch
TABLE
Time
(Minutes)
15 ˚C
37°C
65 °C
0
67398238
0> 398
73
73
7
> 3
1.831
73
0.642 3
0.393
73
0.300
73
73
>3
>3
dropin
absorbany
- denaturing
73](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fd9eee5c0-1761-4176-a2f1-019cc52e6808%2F3ab11036-1ad1-4ae4-ad9e-3c42dde63463%2Fg9rzqnn_processed.jpeg&w=3840&q=75)
Transcribed Image Text:the following three
C. 37°C and 65°C
up by the group.
and water to a
of starch solution
different flasks
temperatures
ide ions help
s to 37°C,
hey do not
e test
e
tarch
10
6
8
2
record the time
sk to the appropriate water bath.
7 Two minutes after the addition of the enzyme, quickly
transfer 3.0 mL of the starch-enzyme mixture to one of
the prepared cuvettes. Record the absorbance immediately
in Table 1.
8 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
2-minute intervals as before.
9 Repeat steps 5-8 for the remaining water temperatures
and record the absorbance of the 3.0 mL samples at
Effect of Temperature on the Hydrolysis of Starch
TABLE
Time
(Minutes)
15 ˚C
37°C
65 °C
0
67398238
0> 398
73
73
7
> 3
1.831
73
0.642 3
0.393
73
0.300
73
73
>3
>3
dropin
absorbany
- denaturing
73
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