Scribd Logo
Upload

Welcome to Scribd!

  • Substrate: Enzyme: Product:: Starch Alpha-Amylase Manose

    Uploaded by

    Nataly Hxijani Olaya Camelo
    8 views4 pages
    The document reports on an enzyme kinetics experiment measuring the reaction of alpha-amylase on starch over time. It shows that the amount of product (maltose) increased over time as the enzyme broke down the substrate, reaching a maximum rate at around 2 hours before leveling off. It also charts the reaction rate against temperature, finding an optimal rate around 41°C that then decreased as temperatures continued rising or falling.

    Original Description:

    Original Title

    1

    Copyright

    © © All Rights Reserved

    Available Formats

    XLSX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document reports on an enzyme kinetics experiment measuring the reaction of alpha-amylase on starch over time. It shows that the amount of product (maltose) increased over time as the enzyme broke down the substrate, reaching a maximum rate at around 2 hours before leveling off. It also charts the reaction rate against temperature, finding an optimal rate around 41°C that then decreased as temperatures continued rising or falling.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views4 pages

    Substrate: Enzyme: Product:: Starch Alpha-Amylase Manose

    Uploaded by

    Nataly Hxijani Olaya Camelo
    The document reports on an enzyme kinetics experiment measuring the reaction of alpha-amylase on starch over time. It shows that the amount of product (maltose) increased over time as the enzyme broke down the substrate, reaching a maximum rate at around 2 hours before leveling off. It also charts the reaction rate against temperature, finding an optimal rate around 41°C that then decreased as temperatures continued rising or falling.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    so name cv in ins SeFieS Lab Ddta Time: 2:DO

    Inhibitor used: None


    Substrate: Starch Enzyme: Alpha-Amylase Product: MaNose
    Tmnp Reacbo
    J) 0.00 n Rate
    0.12
    1.00 0.12
    2.00
    3.00
    0.13
    0.14
    PUNTO MEDIO DE TEMPE
    4.00 0.15
    5.00 0.16 2.00
    6.00 0.18
    7.00 0.19
    8.00 0.20
    1.80
    41.00; 1.75
    9.00 0.22
    10.00 0.23 1.60
    11.00 0.26
    12.00 0.27
    13.00 0.29 1.40
    CANTIDAD DE PRODUCTO

    14.00 0.31
    15.00 0.34
    16.00 0.36
    1.20
    17.00 0.39
    18.00 0.42 1.00
    19.00 0.46
    20.00 0.49
    21.00 0.52 0.80
    Z2.00 0.56
    23.00 0.60
    24.00 0.64
    0.60
    25.00 0.68
    26.00 0.73 0.40
    27.00 0.78
    28.00 0.83
    29.00 0.89 0.20
    30.00 0.94
    31.00 1.01
    0.00
    32.00 1.08 0.00 4.00 8.00 12.00 16.00 20.00 24.00 28.00 32.00 36.00 40.00 44.00 48.00 52.00 56.0
    33.00 1.15
    34.00 1.23 TEMPERATURA
    35.00 1.31
    36.00 1.41
    37.00 1.50
    38.00 1.60
    39.00 1.70
    40.00 1.74
    41.00 1.75
    42.00 1.75
    43.00 1.74
    44.00 1.73
    45.00 1.73
    46.00 1.72
    47.00 1.71
    48.00 1.71
    49.00 1.70
    50.00 1.68
    51.00 1.66
    52.00 1.61
    53.00 1.55
    54.00 1.42
    55.00 1.19
    56.00 0.80
    57.00 0.43
    58.00 0.22
    59.00 0.11
    60.00 0.06
    61.00 0.03
    62.00 0.01
    63.00 0.00
    64.00 0.00
    65.00 0.00
    66.00 0.00
    67.00 0.00
    68.00 0.00
    69.00 0.00
    70.00 0.00
    71.00 0.00
    72.00 0.00
    73.00 0.00
    74.00 0.00
    75.00 0.00
    76.00 0.00
    77.00 0.00
    78.00 0.00
    79.00 0.00
    80.00 0.00
    81.00 0.00
    82.00 0.00
    83.00 0.00
    84.00 0.00
    85.00 0.00
    86.00 0.00
    87.00 0.00
    88.00 0.00
    89.00 0.00
    90.00 0.00
    91.00 0.00
    92.00 0.00
    93.00 0.00
    94.00 0.00
    95.00 0.00
    96.00 0.00
    97.00 0.00
    98.00 0.00
    99.00 0.00
    100.00 0.00
    O MEDIO DE TEMPERATURA

    41.00; 1.75

    0 0 4 0 . 0 0 4 4 . 0 0 4 8 . 0 0 5 2 . 0 0 5 6 . 0 0 6 0 . 0 0 6 4 . 0 0 6 8 . 0 0 7 2 . 0 0 7 6 . 0 0 8 0 . 0 0 8 4 . 0 0 8 8 . 0 0 9 2 . 0 0 9 6 . 0 01 0 0 . 0 0

    TEMPERATURA

    You might also like