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Enzyme Lab questions

Post ID: 3244909

Assignment Content

  1. Question 1

    Question 1

    0.87 PointsProcedure 5.1 pg. 54:How does iodine react with starch?
  2. Question 2

    Question 2

    0.87 PointsProcedure 5.1 pg. 54:1.a What temperature would you predict is optimal for human amylase? why?
  3. Question 3

    Question 3

    0.87 PointsProcedure 5.1 pg. 55:1.b Would you expect that optimal temperatures for oyster, pig, and bacterial amylase are different? Why or why not?
  4. Question 4

    Question 4

    0.87 PointsProcedure 5.2 0g. 55:Do higher temperatures always make enzymes work faster?
  5. Question 5

    Question 5

    2 PointsProcedure 5.2 pg.56:Attach a graph to the Additional Content section. This should show Temperature in Celsius vs Time to Complete Hydrolysis in minutes.Yes, I attached the graph for 5.2No, I failed to attach my graph
  6. Question 6

    Question 6

    0.87 PointsProcedure 5.2 pg. 56:2.a What temperature does your experiment indicate is optimal for amylase? Was your earlier prediction in Question 1 correct?
  7. Question 7

    Question 7

    0.86 PointsProcedure 5.2 pg. 56:2.b both temperature extremes in your experiment should increase the time to complete hydrolysis. However, cold affects enzymes differently than does heat. How do cold and heat differ in the way they affect enzymes and their reactions?
  8. Question 8

    Question 8

    0.86 PointsProcedure 5.2 pg. 56:3.What pH do you predict is optimal for amylase? Why?
  9. Question 9

    Question 9

    0.86 PointsProcedure 5.3 pg. 56Which pH environments enhance amylase reaction and which retard them?
  10. Question 10

    Question 10

    0.86 PointsProcedure 5.3 pg. 56:4.What pH does your experiment indicate is optimal for amylase? Was your earlier prediction correct?
  11. Question 11

    Question 11

    2 PointsProcedure 5.3 pg.56:Attach a graph to the Additional Content section. This should show pH vs Time to Complete Hydrolysis in minutes.Yes, I attached my graphNo, I failed to attach the graph
  12. Question 12

    Question 12

    0.86 PointsProcedure 5.4 pg. 57:If you add more starch, will the reaction take longer to complete?
  13. Question 13

    Question 13

    0.86 PointsProcedure 5.4 pg. 575.Was hydrolysis at a high concentration of substrate slower than hydrolysis at a low concentration? Why or why not?
  14. Question 14

    Question 14

    2 PointsProcedure 5.4 pg.57:Attach a graph to the Additional Content section. This should show Substrate concentration vs Time to Complete Hydrolysis in minutes.Yes, I attached my graphNo, I failed to attach my graph
  15. Question 15

    Question 15

    0.86 Pointspg. 57Will more enzyme complete the reaction faster?
  16. Question 16

    Question 16

    0.87 PointsAttach Table 5.1 on pg. 56Yes, I attached Table 5.1No, i failed to attach my table
  17. Question 17

    Question 17

    0.87 PointsQuestions for Further Thought and Study pg. 58:1.How could a cell use the production of an enzyme to counteract a sodden increase in the amount of substate?
  18. Question 18

    Question 18

    0.87 PointsQuestions for Further Thought and Study pg. 58:More substrate increases the probability that an enzyme will contact substrate and should increase the enzymatic reaction rate. How do you explain the increase in hydrolysis time when more substrate was present?
  19. Question 19

    Question 19

    0.87 PointsQuestions for Further Thought and Study pg. 58:3.Durring your experiment , hydrolysis time should have decreases as enzyme concentration increased. Would a plateau in the hydrolysis time ever be reached as enzyme concentration to increase? Why or why not?
  20. Question 20

    Question 20

    0.87 PointsQuestions for Further Thought and Study pg. 58:4.What term describes destruction of a protein's native structure? What factors in addition to temperature can destroy a protein's structure?