More post-lab questions I. Based on your knowledge of the effects of pH on amino

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More post-lab questions I. Based on your knowledge of the effects of pH on amino acid chains. R-group interactions and protein folding (specifically, consider secondary to quaternary protein structure of polypeptide chains), briefly answer the questions below Specifically. what do you hypothesize has happened to the active sites in the enzyme to explain the least maltose Above, the directions state that DNS stops the enzymatic reaction, What is one way that DNS could stop the enzymatic reaction that is different from the efect of pH on the enzyme! 2. You are a scientist working in a lab on a project to create starch from maltose. You have two tubes of identical aqueous solutions, reactants, you regularly use in your work. You have labeled them with labelling tape and know that only one of them contains your enzyme and the other contains another solution. You were away from the lab for the weekend when the air conditioning failed in your lab and the labels have fallen off of your two identical aqueous tubes You are unsure which is your enzyme of interest. Using the concepts of enzyme and the DNS methodology for vsualization of the carbohydrate macromolecule, utilized today in lab, please write testable hypothesis to assign identity to the two tubes. Hs: Ha: Please provide an experimental group and What experiment could you complete to test your hypothesis above? control group in your experimental design Complete the following conversions 1.0mL= The absorbance of sample A is higher than the absorbance of sample B. Therefore, sample A has (circle the correct one) more I less dissolved solute than sample B absorbance is (cirle the correct one) directly inversely related to the transmittance of a sample Students are reminded to turn in two graphs attached to this sheet next week

Explanation / Answer

Question 1 Answered

I

Amino acids have a COO- side called the C terminal giving the residue a negative charge and an NH2 terminal which gives it a positive charge. pH affects the net charge on the amino acid and thus will cause the chain attractions ( and repulsions) to change thereby disrupting the chain arrangement. This might have not only changed the protein structure but also might have affected the properties of the active site because the residues making the active site might also have undergone a change in charge distribution.

II

The enzyme reaction is largely stopped by heating post addition of DNS. However, it is true that DNS binds to reducing sugars (maltose in our case it would see) thus forming ANS thereby seizing the substrate for the enzyme.

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