Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN: 9780134580999
Author: Elaine N. Marieb, Katja N. Hoehn
Publisher: PEARSON
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Question

explain the results of the experiment 

effect of the temperature and pH on amylase temperature 

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 67398 0238 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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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 67398 0238 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
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
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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
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