experiment questions

What influence did the quantity of enzyme have on the amount of filtrate produced?

Very little. Likely most binding sites for enzyme occupied with 0.5 ml of pectinase.

What temperature condition represented above is best for the activity of amylase? Explain.

37 ̊C, because all the complex carbohydrates had been digested into disaccharides. 22 ̊C is an acceptable temperature condition but not the best because some complex carbohydrates remain.

What temperature condition was best for the activity of pectinase? Explain.

Incubation at 4C and 22 ̊C resulted in essentially the same amount of product compared to incubation at 37 ̊C. All had 1.0 ml of normal pectinase.

Why is it necessary to include twocontrols (positive and negative) in the study?

The negative control confirms there is no contamination in the reagents. In most experiments this should yield no product (negative result). In this case it also indicates how much juice can be separated from plain applesauce. The positive control confirms that the reagents are working. Results from the two experiments should be remarkably different.

Did the lack of acidic preservative (higher pH) have any effect on the activity of pectinase? Explain.

Yes, the result was much less than the control applesauce with 1.0 ml enzyme incubated at 22 ̊C

Did boiling have any effect on the activity of pectinase? Explain.

Yes, the results using enzyme that had been previously boiled were less than the control (1.0 ml enzyme at 22 ̊C) and were relatively similar to the negative control.

Did freezing have any effect on the activity of pectinase? Explain.

Yes. The results using enzyme that had been previously frozen resulted in less product than using the same quantity of normal pectinase, both incubated at 22 ̊C.

What is the role of the intercalated disks in the function of cardiac muscle tissue?

support synchronized contraction