exam
1. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity? The product used is, glucose and fructose, this is an indicator of sucrase activity because the amount of product produced is a result of the experiment.
2. Explain why denatured sucrase was used as a control? Denatured sucrase was used as a control because it increases the activity.
3. Alkaline DNS denatures sucrase. Explain why it is important to denature the enzyme? Denaturing the enzyme is important because leaving it active will increase the activity of the enzyme.
1. State the optimum pH for sucrase activity and how sucrase activity changes at more acidic and alkaline pH values.
2. State the optimum temperature for sucrase activity and how sucrase activity changes at lower and higher temperatures.
3. State how sucrase activity changes with increasing sucrose concentration.
Discussion
1. Explain how pH and temperature affect enzyme activity.
2. Compare optimal temperature for sucrase activity to body temperature.
3. Specifically state where in the intestine sucrase is likely to be most active (pH along GI tract).
4. Explain how sucrase activity in the intestine is affected by the sucrose content of food. Why is this important?
5 Heat treatment was used to denature the sucrase that was added to the control test tube. In the experimental test tube, alkaline DNS was added to denature sucrase to stop the enzymatic reaction. Discuss what temperature was probably used to denature sucrase and what the probable final pH was of each solution after DNS was added.
6. Restate your predictions that were correct and give the data from your experiment that supports them. Restate your predictions that were not correct and correct them, giving the data from your experiment that supports the corrections.
Conclusion
Briefly state how pH, temperature, and sucrose concentration affect sucrase activity. ( type below)
2. Explain why denatured sucrase was used as a control? Denatured sucrase was used as a control because it increases the activity.
3. Alkaline DNS denatures sucrase. Explain why it is important to denature the enzyme? Denaturing the enzyme is important because leaving it active will increase the activity of the enzyme.
1. State the optimum pH for sucrase activity and how sucrase activity changes at more acidic and alkaline pH values.
2. State the optimum temperature for sucrase activity and how sucrase activity changes at lower and higher temperatures.
3. State how sucrase activity changes with increasing sucrose concentration.
Discussion
1. Explain how pH and temperature affect enzyme activity.
2. Compare optimal temperature for sucrase activity to body temperature.
3. Specifically state where in the intestine sucrase is likely to be most active (pH along GI tract).
4. Explain how sucrase activity in the intestine is affected by the sucrose content of food. Why is this important?
5 Heat treatment was used to denature the sucrase that was added to the control test tube. In the experimental test tube, alkaline DNS was added to denature sucrase to stop the enzymatic reaction. Discuss what temperature was probably used to denature sucrase and what the probable final pH was of each solution after DNS was added.
6. Restate your predictions that were correct and give the data from your experiment that supports them. Restate your predictions that were not correct and correct them, giving the data from your experiment that supports the corrections.
Conclusion
Briefly state how pH, temperature, and sucrose concentration affect sucrase activity. ( type below)