In: Biology
How do changes in pH affect the activity of an enzyme?
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When DNS is added to your tubes, in the amylase activity experiment, what becomes reduced and what oxidized?
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You take 400 μl of a stock solution of maltose of 4 mg/ml and mix it with water to make a final volume of 1000 μl. What is the final concentration of maltose in the tube now?
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How can we calculate the retention factor (Rf) in chromatography?
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1) Answer : disrupt hydrogen and ionic bonds
Hydrogen and ionic bonds form secondary or tertiary structure of a protein whereas peptide bond form the primary structure of the protein. Protein denaturation occurs when there is changes in their environment like pH and temperature. The secondary and tertiary structure can be disrupted with pH and temperature changes.
2) Answer : maltose is oxidized and DNS is reduced
Maltose is made of two glucose units and it is a reducing sugar as it contains free aldehyde group.
Starch is not a reducing sugar because of absence of free aldehyde group.
DNS becomes reduced to 3-amino, 5-nitrosalicylic acid and maltose becomes oxidized to maltonic acid.
3) Answer : 10 mg/ml
400 ul = 4 mg/ml
1000 ul = ? mg/ml
(1000 ul x 4 mg/ml) / 400 ul = 10 mg/ml
4) Answer : distance travelled by pigment/distance travelled by solvent
Retention factor is the ratio of distance travelled by the compound or pigment from the spot of origin to the distance travelled by the solvent front