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Addition of dns at the end of the incubation period stopped the reaction by denaturing sucrase. explain why it is important to denature sucrase before measuring product concentration

Respuesta :

Dejanras
Answer is: it is important to denature sucrase before measuring product concentration because if sucrase is active that will increase the enzyme activity and lower concentration of sugar.
DNS (3,5-dinitrosalicylic acid) is an aromatic compound that reacts with reducing sugars.
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Answer:

It might react with the product and consequently lower its concentration.

Explanation:

Hello,

When adding dna, we must assure the denaturing of sucrase as it could react with the product and lower its final concentration. Moreover, non-denatured sucrase spurs on the enzymatic activity which also would affect the final product resulting concentration, that is why we must guarantee the complete denaturing of the sucrase.

Best regards.

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