1 Describe what is measured as an indicator of sucrase activ

1. Describe what is measured as an indicator of sucrase activity and why this is an indicator of sucrase activity. undefined

2. Explain why denatured sucrase was used as a control. undefined

3. Alkaline DNS denatures sucrase. Explain why it is important to denature the enzyme. undefined

Results Table 1: Effect of pH on Sucrase Activity Optical Density ph 3 ph 4 ph 5 ph 6 ph 7 ph 8 ph 9 1 0.1784 0.302 0.648 0.935 0.771 0.425 0.176 2 0.1868 0.293 0.676 0.943 0.794 0.429 0.159 3 0.164 0.307 0.647 0.965 0.806 0.424 0.147 average 0.176 0.301 0.657 0.948 0.79 0.426 0.161 Effect of pH on Sucrase Activity

1. State the optimum pH for sucrase activity and how sucrase activity changes at more acidic and alkaline pH values. undefined Table 2: Effect of Temperature on Sucrase Activity Optical Density 10 °C (50 °F) 20 °C (68 °F) 30 °C (86 °F) 40 °C (104 °F) 50 °C (122 °F) 60 °C (140 °F) 70 °C (158 °F) 1 0.006 0.262 0.763 0.933 0.942 0.816 0.626 2 0.008 0.266 0.795 0.949 0.942 0.826 0.636 3 0.007 0.295 0.764 0.967 0.907 0.835 0.603 average 0.007 0.274 0.774 0.95 0.93 0.826 0.622 Effect of Temperature on Sucrase Activity

State the optimum temperature for sucrase activity and how sucrase activity changes at lower and higher temperatures. undefined Table 3: Effect of Sucrose Concentration on Sucrase Activity Optical Density 35 g/L 30 g/L 25 g/L 20 g/L 15 g/L 10 g/L 5 g/L 0 g/L 1 1.014 1.005 0.95 0.92 0.83 0.737 0.506 0.001 2 0.99 0.989 0.95 0.898 0.852 0.744 0.491 0.001 3 0.983 0.987 0.948 0.911 0.861 0.748 0.517 0 average 0.996 0.994 0.949 0.91 0.848 0.743 0.505 0.001 Effect of Sucrose Concentration on Sucrase Activity

3. State how sucrase activity changes with increasing sucrose concentration. undefined Discussion

1. Explain how pH and temperature affect enzyme activity. undefined

2. Compare optimal temperature for sucrase activity to body temperature. undefined

3. Specifically state where in the intestine sucrase is likely to be most active (pH along GI tract). undefined

4. Explain how sucrase activity in the intestine is affected by the sucrose content of food. Why is this important? undefined

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. undefined

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. undefined Conclusion Briefly state how pH, temperature, and sucrose concentration affect sucrase activity. ( type below ) undefined Application

1. Myosin ATPase is an enzyme that is involved in muscle contraction. Athletes do warm-up exercises prior to an event to increase athletic performance. Explain why. undefined

2. Metabolic acidosis is a condition that occurs when the body cannot maintain a normal blood pH between 7.35 and 7.45, and pH falls below pH 7.35. Describe the effect of metabolic acidosis on enzyme-catalyzed chemical reactions that occur in the blood.

Solution

Answer:

1. The amount of glucose & fructose produced is being measured for this lab. This is an indicator of sucrase activity because the amount of glucose & fructose produced comes from the experiment results.

2. Denatured sucrase was used as a control because activated sucrase would increase the activity.

3. It is important to denature the enzyme because leaving it active would increase the activity of the enzyme.