The amount of product produced. The amount of product produced shows the functioning of enzyme employment modify invertase makes the occupation no longer functional. IF sucrase is non denatured,it is not possible to find optimum variables of the products from the enzyme activity. 0.1861 0.1652 0.1536 0.168 0.318 0.291 0.295 0.301 0.666 0.647 0.675 0.663 0.954 0.936 0.96 0.95 0.825 0.776 0.809 0.803 0.421 0.391 0.417 0.41 0.163 0.159 0.169 0.164 ph 6. saccharase activity becomes placid at higher or lesser PH value.PH 0.009 0.006 0.01 0.008 0.252 0.275 0.284 0.27 0.762 0.763 0.786 0.77 0.948 0.922 0.936 0.935 0.908 0.901 0.91 0.906 0.829 0.816 0.819 0.821 0.606 0.64 0.624 0.623 PH 5.5 40^C. invertase activity becomes smooth at higher or lower tempertures.25*C 0.981 1.009 0.976 0.989 0.984 0.976 0.991 0.984 0.948 0.944 0.943 0.945 0.928 0.909 0.936 0.924 0.84 0.846 0.867 0.851 0.755 0.758 0.744 0.752 0.522 0.509 0.507 0.513 0.002 0.001 0 0.001 25*C increases with change magnitude sucrose submersion until a plateau is reached. great with a tautness from 2.5 to 7.5g/l. Duodenum embody temperature at 37*C is slightly lower than the optimal temperature .
may increase sucrase activity since optimal temperature for activity i a 40*C ph 6 of the intestine and the temperature of the bole maintains a concordant enzyme activity. increases with increasing sucrose concentration until a plateau is reached. AS substrates are ab initio added, the activity is higher and then it reaches a plateau w ith increase. none Sucrase activity reac! hed a plateau. fructify Predictions: Optimal temperature: 40 °C (104 °F), Sucrase activity increases with increasing sucrose concentration until a plateau is reached. Incorrect predictions: Sucrase will abide highest activity at ph 6 not ph 7 Warm up exercise increases body temperature fashioning it ideal for enzyme activity Increasing...If you want to get a somber essay, order it on our website: OrderCustomPaper.com
If you want to get a full essay, visit our page: write my paper
No comments:
Post a Comment