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Nana76 [90]
3 years ago
15

Addition of dns at the end of the incubation period stopped the reaction by denaturing sucrase. explain why it is important to d

enature sucrase before measuring product concentration
Chemistry
2 answers:
bixtya [17]3 years ago
7 0
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>

</span>
STatiana [176]3 years ago
5 0

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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