Anatomy and Physiology IV

BIOS256 Week 3 Lab: #3 Enzyme Acvity Laboratory Report Acvity 1: Enzyme Acvity Name: Shamir Instructor: Professor Shen Date: 11/14/13 PREDICTIONS 1. Sucrase will have the greatest acvity at: ph of 7 2. Sucrase will have the greatest acvity at: 10c 3. Sucrase acvity: does not change with increase of sucrose MATERIALS AND METHODS Eﬀect of pH on Enzyme Acvity 1. Dependent Variable: Amount of product used 2. Independent Variable: PH 3.Controlled Variables: Sucrose and sucrose incubaon me, Amount of Substrate used, PH Eﬀect of Temperature on Enzyme Acvity 1. Dependent Variable: Amount of product used (glucose an fructose) 2. Independent Variable: Temperature 3. Controlled Variables; Sucrose and sucrose incubaon me, Amount of Substrate used, PH Eﬀect of Substrate Concentraon on Enzyme Acvity 1. Dependent Variable: Amount of product used (glucose and fructose 2. Independent Variable: Amount of substrate (sucrose) present 3. Controlled Variables: Temperature, incubaon me and PH 4. Describe what is measured as an indicator of sucrase acvity and why this is an indicator of sucrase acvity. Opmal density is measured because it measure the amount of glucose and fructose produced 5. Explain why denatured sucrase was used as a control. Because Denatured Sucrose will not have as much acvity as the other sucrose 6. Addion of DNS at the end of the incubaon period stopped the reacon by denaturing sucrase. Explain why it is important to denature sucrase before measuring product concentraon. In order too decrease enzyme acvity RESULTS See Table 1: Eﬀect of pH on Sucrase Acvity See Graph: Eﬀect of pH on Sucrase Acvity 1. State the opmum pH for sucrase acvity, and describe how sucrase acvity changes at more acidic and more alkaline pH values. The opmum PH for sucrose is a PH OF 6 with an opmal density of 0.933 See Table 2: Eﬀect of Temperature on Sucrase Acvity See Graph: Eﬀect of Temperature on Sucrase Acvity 2. Was the rate of increase of sucrase acvity higher at a pH of 8.5 or a pH of 5.5? PH of 5.5 3. State the opmum temperature for sucrase acvity, and describe how sucrase acvity changes at lower and higher temperatures. 40 degrees Celsius. Sucrase acvity decreases with the higher temp See Table 3: Eﬀect of Sucrose Concentraon on Sucrase Acvity See Graph: Eﬀect of Sucrose Concentraon on Sucrase Acvity 4. Was sucrase acvity higher at 25 ºC or 55 ºC? 55c 5. State how sucrase acvity changes with increasing sucrose concentraon. As sucrose concentraon increases the lower the acvity. 6. Was the rate of increase of sucrase acvity greater when sucrose concentraon went from 2.5 to 7.5 g/l or when it went from 22.5 to 27.5 g/l? 2.5 to 7.5 G/L pH Along the GI Tract Organ pH Mouth 6.35 – 6.85 Stomach 1 – 3 Duodenum (ﬁrst secon of small intesne) 6 Jejuneum (second secon of small intesne) 7.5 Ileum (third secon of small intesne) 7.5 Colon 7.5 – 8 DISCUSSION 1. Referring to the table above, speciﬁcally state where in the intesne sucrase is likely most acve. Duodenum 2. Compare opmal temperature for sucrase acvity to body temperature. Sucrose acvity is more acve when it closer to the body’s temperature 3. How would a slight fever aﬀect sucrase acvity? It would increase sucrose acvity 4. Explain how pH of intesne and temperature of body together aﬀect enzyme acvity. Both the PH of the intesnes and temperature of the body result in higher sucrose acvity 5. Explain how increasing amount of sucrose in food aﬀects sucrase acvity. Increasing the amount of sucrose in food would result in greater sucrose acvity, as the products of glucose and fructose are higher

BIOS | 256 | Anatomy and Physiology IV | lab | BIOS256 Week 3 Lab: #3 Enzyme 

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