酶的特性（Enzyme characteristics）.docVIP

酶的特性（Enzyme characteristics） The characteristics of enzymes,.Txt women remember: must eat, good fun, sleep well, drink well. Once exhausted, and other women spend our money, live in our room, sleep our husband, soak our boyfriend, but also beat our baby. Experiment five characteristics of enzymes [purpose of the experiment] 1. to understand the influence of pH, temperature, activator and inhibitor on enzyme activity. 2. understand the specificity of enzyme 2., master the method and principle of checking enzyme specificity [principles of experiment] One of the characteristics of enzymes sensitive to environmental acidity and alkalinity. The pH value when enzyme expresses maximum vigor is called the optimum pH value of enzyme. The optimum pH value for the general enzyme was between 4~8. The catalysis of enzyme is greatly affected by temperature. The temperature at which the reaction rate reaches the maximum is called the optimum temperature of enzyme. The optimum temperature of enzymes in most animals is 37~40, and the optimum temperature of most plant enzymes is 50~60. Activators increase the activity of enzymes, and inhibitors reduce the activity of enzymes. Starch and dextrin at different levels of iodine show different colors. In the presence of different pH, temperature, and activators and inhibitors, the rate of hydrolysis of amylase on starch can be determined by the difference in color of the hydrolyzed mixture with iodine. Enzymes are biocatalysts, and enzymes have a strict selectivity for the substrate to act, i.e., enzyme specificity. Both starch and sucrose are non reducing sugars, which are specific substrates for salivary amylase and sucrase respectively. The starch is hydrolyzed by saliva amylase to form reduced maltose, which is hydrolyzed by sucrase to produce reduced glucose and fructose. Benedict reagent (containing Cu2+) is commonly used to test the presence of reduced sugars, which are reduced to brick red cuprous oxide (Cu2O) precipitation. [equi