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State the optimum pH for sucrase activity and describe how sucrase activity changes at more acidic and more alkaline pH values.
Table 2: Effect of Temperature on Sucrase Activity
Optical Density
10 °CC (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 0.273 0.791 0.940 0.927 0.807 0.613
2 0.010 0.285 0.761 0.954 0.934 0.846 0.604
3 0.009 0.255 0.773 0.941 0.907 0.845 0.642 average 0.008 0.271 0.775 0.945 0.923 0.833 0.620
Effect of Temperature on Sucrase Activity
2. Was the rate of increase of sucrase activity higher at a pH of 8.5 or a pH of 5.5? its was higher at 8.5
3. State the optimum temperature for sucrase activity and describe how sucrase activity changes at lower and higher temperatures.
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 0.984 1.011 0.948 0.894 0.821 0.773 0.500 0.002
2 0.985 0.995 0.945 0.931 0.821 0.772 0.501 0.003
3 0.981 1.005 0.945 0.924 0.826 0.736 0.524 0.001 average 0.983 1.000 0.946 0.916 0.823 0.760 0.508 0.002
Laboratory Report/ Angela Collins/ Enzyme Activity/ Catherine Rice/ 07.09.2014/ Page [2] of …show more content…
Referring to the table above, specifically state where in the intestine sucrase is likely most active.
I would guess it would be more active in the colon
2. Compare optimal temperature for sucrase activity to body temperature. optimal temps for sucrose activity is 40 degree c. but the normal body temp is 37 degree celsius
3. How would a slight fever affect sucrase activity? if affected it will not function well at high temps.
4. Explain how pH of intestine and temperature of body together affect enzyme activity. the enzymes work in acidic and warm temps. they work at 25-30 degree celcius, but getting to hot will denature them and if they get to cold will make them lose their efficiency in digesting food.
5. Explain how increasing amount of sucrose in food affects sucrase activity.
6. In the results section you were asked if rate of increase of sucrase activity was greater when sucrose concentration went from 2.5 to 7.5 g/l or when it went from 22.5 to 27.5 g/l. Explain why the rate of increase was greater for this range.
7. In this experiment, if the sucrose concentration were increased to 70 g/l would you expect sucrase activity to be significantly
Table 2: Effect of Temperature on Sucrase Activity
Optical Density
10 °CC (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 0.273 0.791 0.940 0.927 0.807 0.613
2 0.010 0.285 0.761 0.954 0.934 0.846 0.604
3 0.009 0.255 0.773 0.941 0.907 0.845 0.642 average 0.008 0.271 0.775 0.945 0.923 0.833 0.620
Effect of Temperature on Sucrase Activity
2. Was the rate of increase of sucrase activity higher at a pH of 8.5 or a pH of 5.5? its was higher at 8.5
3. State the optimum temperature for sucrase activity and describe how sucrase activity changes at lower and higher temperatures.
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 0.984 1.011 0.948 0.894 0.821 0.773 0.500 0.002
2 0.985 0.995 0.945 0.931 0.821 0.772 0.501 0.003
3 0.981 1.005 0.945 0.924 0.826 0.736 0.524 0.001 average 0.983 1.000 0.946 0.916 0.823 0.760 0.508 0.002
Laboratory Report/ Angela Collins/ Enzyme Activity/ Catherine Rice/ 07.09.2014/ Page [2] of …show more content…
Referring to the table above, specifically state where in the intestine sucrase is likely most active.
I would guess it would be more active in the colon
2. Compare optimal temperature for sucrase activity to body temperature. optimal temps for sucrose activity is 40 degree c. but the normal body temp is 37 degree celsius
3. How would a slight fever affect sucrase activity? if affected it will not function well at high temps.
4. Explain how pH of intestine and temperature of body together affect enzyme activity. the enzymes work in acidic and warm temps. they work at 25-30 degree celcius, but getting to hot will denature them and if they get to cold will make them lose their efficiency in digesting food.
5. Explain how increasing amount of sucrose in food affects sucrase activity.
6. In the results section you were asked if rate of increase of sucrase activity was greater when sucrose concentration went from 2.5 to 7.5 g/l or when it went from 22.5 to 27.5 g/l. Explain why the rate of increase was greater for this range.
7. In this experiment, if the sucrose concentration were increased to 70 g/l would you expect sucrase activity to be significantly