Chapter10: Reconstitution Of Powdered Drugs
Section: Chapter Questions
Problem 5SST
Related questions
Question
explain the results of the experiment
effect of the temperature and pH on amylase temperature
![the following three
C. 37°C and 65°C
up by the group.
and water to a
of starch solution
different flasks
temperatures
ide ions help
s to 37°C,
hey do not
e test
e
tarch
10
6
8
2
record the time
sk to the appropriate water bath.
7 Two minutes after the addition of the enzyme, quickly
transfer 3.0 mL of the starch-enzyme mixture to one of
the prepared cuvettes. Record the absorbance immediately
in Table 1.
8 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
2-minute intervals as before.
9 Repeat steps 5-8 for the remaining water temperatures
and record the absorbance of the 3.0 mL samples at
Effect of Temperature on the Hydrolysis of Starch
TABLE
Time
(Minutes)
15˚C
37°C
65 °C
0
67398 0238
0> 398
73
73
7
> 3
1.831
73
0.642 3
0.393
73
0.300
73
73
>3
>3
dropin
absorbany
- denaturing
73](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fed890db2-4392-46f5-a787-77fe70c2b97c%2F0414d574-f4f0-4d82-9a26-4b6eb4d76260%2F5l1uy0re_processed.jpeg&w=3840&q=75)
Transcribed Image Text:the following three
C. 37°C and 65°C
up by the group.
and water to a
of starch solution
different flasks
temperatures
ide ions help
s to 37°C,
hey do not
e test
e
tarch
10
6
8
2
record the time
sk to the appropriate water bath.
7 Two minutes after the addition of the enzyme, quickly
transfer 3.0 mL of the starch-enzyme mixture to one of
the prepared cuvettes. Record the absorbance immediately
in Table 1.
8 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
2-minute intervals as before.
9 Repeat steps 5-8 for the remaining water temperatures
and record the absorbance of the 3.0 mL samples at
Effect of Temperature on the Hydrolysis of Starch
TABLE
Time
(Minutes)
15˚C
37°C
65 °C
0
67398 0238
0> 398
73
73
7
> 3
1.831
73
0.642 3
0.393
73
0.300
73
73
>3
>3
dropin
absorbany
- denaturing
73
![ase
t of pH on amylase
nge within which the
um point within that
3.0, pH 7.0,
flasks.
on into each
o mix.
d water into
into the
Table 2 in
roed the
ute reading
solution.
8
10
73
73
73
73
73
7 3
ling
of Temperature on Amylase" experiment?
of Temperature on Amylase" experiment?
6
4 Using a graduated cylinder, add 25 mL of starch solution to
the flask labeled pH 3.0. Record the time and swirl to mix.
5 Two minutes after adding the starch transfer 3.0 mL of the
enzyme-substrate mixture to one of the prepared cuvettes
and record the absorbance immediately in Table 2.
6 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
solutions.
7 Repeat steps 4-6 for the remaining buffered enzyme
TABLE 2 Effect of pH on the Hydrolysis of Starch
Time
(Minutes)
3.0
7.0
11.0
0
2
4
73
>3
73qəbri ar 73 Wa
> 3
73
1.930
73
73
> 3
L.
1,070
0.747
44724](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fed890db2-4392-46f5-a787-77fe70c2b97c%2F0414d574-f4f0-4d82-9a26-4b6eb4d76260%2F7vtma2r_processed.jpeg&w=3840&q=75)
Transcribed Image Text:ase
t of pH on amylase
nge within which the
um point within that
3.0, pH 7.0,
flasks.
on into each
o mix.
d water into
into the
Table 2 in
roed the
ute reading
solution.
8
10
73
73
73
73
73
7 3
ling
of Temperature on Amylase" experiment?
of Temperature on Amylase" experiment?
6
4 Using a graduated cylinder, add 25 mL of starch solution to
the flask labeled pH 3.0. Record the time and swirl to mix.
5 Two minutes after adding the starch transfer 3.0 mL of the
enzyme-substrate mixture to one of the prepared cuvettes
and record the absorbance immediately in Table 2.
6 Continue to remove 3.0 mL of the enzyme-substrate
solution and place it into a cuvette containing 3 drops
of iodine every two minutes for a total of ten minutes.
solutions.
7 Repeat steps 4-6 for the remaining buffered enzyme
TABLE 2 Effect of pH on the Hydrolysis of Starch
Time
(Minutes)
3.0
7.0
11.0
0
2
4
73
>3
73qəbri ar 73 Wa
> 3
73
1.930
73
73
> 3
L.
1,070
0.747
44724
Expert Solution
![](/static/compass_v2/shared-icons/check-mark.png)
This question has been solved!
Explore an expertly crafted, step-by-step solution for a thorough understanding of key concepts.
Step by step
Solved in 2 steps
![Blurred answer](/static/compass_v2/solution-images/blurred-answer.jpg)
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Recommended textbooks for you
![Anatomy & Physiology](https://www.bartleby.com/isbn_cover_images/9781938168130/9781938168130_smallCoverImage.gif)
Anatomy & Physiology
Biology
ISBN:
9781938168130
Author:
Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble
Publisher:
OpenStax College
![Anatomy & Physiology](https://www.bartleby.com/isbn_cover_images/9781938168130/9781938168130_smallCoverImage.gif)
Anatomy & Physiology
Biology
ISBN:
9781938168130
Author:
Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble
Publisher:
OpenStax College
![Principles Of Radiographic Imaging: An Art And A …](https://www.bartleby.com/isbn_cover_images/9781337711067/9781337711067_smallCoverImage.jpg)
Principles Of Radiographic Imaging: An Art And A …
Health & Nutrition
ISBN:
9781337711067
Author:
Richard R. Carlton, Arlene M. Adler, Vesna Balac
Publisher:
Cengage Learning