Answer is: i<span>t 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 (</span>3,5-dinitrosalicylic acid)<span> is an </span>aromatic compound<span> that reacts with </span><span>reducing sugars.</span><span>
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.
