T P1 P2 P3 P4 P5

Glucosa 0.005 M + 0 0.05 ml 0.1 ml 0.2 ml 0.4 ml 0.6

Fructosa 0.005 M ml ml
Sacarosa 0.3 M 0.5 0.5 ml 0.5 ml 0.5 ml 0.5 ml 0.5
ml ml
Regulador de acetatos 0.05 0.2 0.25 ml 0.25 ml 0.25 ml 0.25 ml 0.25
M 𝑝𝐻 4.54 5 ml
ml
Agua 0.7 0.7 ml 0.65 0.55 ml 0.3 ml 0.14
destilada000000000000000 5 5 ml
00000000 ml
DNS 1.0 1.0 ml 1.0 1.0 ml 1.0 ml 1.0
ml ml
Desarrollo de color 5 5 min 5 min 5 min 5 min 5 min
Ebullición en baño maría mi
n
Enfriar y diluir con agua 2.5 2.5 ml 2.5 ml 2.5 ml 2.5 ml 2.5
destilada ml ml
Absorbancia a 540 nm 0 0.197 0.07 1.57 1.989 2.39
(A.R.)mg/ml 0 0.0180 0.0360 0.0720 0.2161 0.2702
158 316 632 896 37
Adicion de P1 P2 P3 P4 P5 P6 T2
Sacarosa 0.3 0.5 ml 0.5 ml 0.5 ml 0.5 ml 0.5 ml 0.5 ml 0.0 ml
M
Regulador de 0.25 ml 0.25 0.25 ml 0.25 ml 0.25 ml 0.25 0.25 ml
acetatos 0.05 ml ml
M 𝑝𝐻 4.7
agua 0.5 ml 0.5 ml 0.5 ml 0.5 ml 0.5 ml 0.5 ml 0.5 ml
destilada
5 mins. De 10°C 20°C 30°C 40°C 50°C 60°C T
Preincubació ambiente
n a diferentes
temperaturas
Invertasa [50 0.25ml 0.25ml 0.25ml 0.25ml 0.25ml 0.25ml
g/ml]
5 mins. De 10°C 20°C 30°C 40°C 50°C 60°C T
incubación ambiente
DNS 1.0 ml 1.0 ml 1.0 1.0 ml 1.0 ml 1.0 ml 1.0 ml
Desarrollo de 5 min 5 min 5 min 5 min 5 min 5 min 5 min
color
Ebullición en
baño maría
Enfriar y diluir 2.5 ml 2.5 ml 2.5 ml 2.5 ml 2.5 ml 2.5 ml 2.5 ml
con agua
destilada
Absorbancia 0.955 1.371 2.342 2.774 2.809 2.649 0
a 540 nm
(A.R.)mg/ml 0.07610 0.1236 0.234528 0.283872 0.28786 0.2695 0
5083 20788 841 073 9789 94517
V rxn 30.4420 49.4483 93.81153 113.548829 115.147 107.83 0
3312 1525 626 2 9155 7807
REPRESENTACIÓN DE ARRHENIUS
Ln (Vrxn) 1/T (°K)
3.41582432 0.003531697
3.90092799 0.003411223
4.54128784 0.003298697
4.73223296 0.003193358
4.74621752 0.003094538

EFECTO DEL PH

Tubo pH Absorbancia [A.R](mg/ml) V rxn

P1 2.7 1.981 0.19329526 77.31810394
P2 3.5 1.929 0.187355797 74.94231868
P3 4.3 1.845 0.177761279 71.10451171
P4 5 3 0.309685894 123.8743575
P5 6.3 1.762 0.168280982 67.31239292
P6 6.8 1.488 0.13698458 54.7938321
Test. 5 0 0 0