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DeVry University Chicago - BIOS 256 BIOS256 W3 Pow...
DeVry_University_Chicago_-_BIOS_256_BIOS256_W3_PowerPhys2_Lab_Report-2.docx-BIOS256 Week 3 Lab: #3 Enzyme
DeVry University Chicago - BIOS 256...
DeVry_University_Chicago_-_BIOS_256_BIOS256_W3_PowerPhys2_Lab_Report-2.docx-BIOS256 Week 3 Lab: #3 Enzyme
Page 1
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


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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


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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


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