after a 5 g onion sample is divided into two equal parts, heat treatment to one of these parts it is being implemented. Then both heat-treated and non-treated parts are 10 times their weight it is ground in an environment containing as much buffer and the determination of pyruvate in the supernatants obtained it's being done. a) As a result of measurements taken at 520 nm; absorbance value for the heat-treated sample; it was found that the absorbance value in the sample that was not heat treated was 0.123 and the absorbance value in the sample
after a 5 g onion sample is divided into two equal parts, heat treatment to one of these parts
it is being implemented. Then both heat-treated and non-treated parts are 10 times their weight
it is ground in an environment containing as much buffer and the determination of pyruvate in the supernatants obtained
it's being done.
a) As a result of measurements taken at 520 nm; absorbance value for the heat-treated sample;
it was found that the absorbance value in the sample that was not heat treated was 0.123 and the absorbance value in the sample that was not heat treated was 0.520.
The equation of the calibration accuracy for pyruvate is that y = 0.1367x – 0.001 (nmol/mL)
according to the onion sample; a) independent of alinase activity; b) dependent on alinase activity
and c) calculate the total pyruvate amounts in terms of nmol/g of onion.
b) How is there a relationship between the activity of the enzyme allinase in onions and the amount of pyruvate?Dec,
please explain.
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