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URGENT!!! THANK YOU
Biology
Moderators: AmyCowen, kgudger, MadelineB, Moderators
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phelan
- Posts: 1
- Joined: Sun Aug 31, 2014 4:17 pm
- Occupation: student
- Project Question: Sucrose digested should produce more of less glucose in the body?
- Project Due Date: 3 September 2014
- Project Status: I am finished with my experiment and analyzing the data
Biology
I have completed an experiment of testing how much glucose is broken down from sucrose molecules in fruits and sugar substitutes in the body by using an invertase enzyme and all my results are mixed… Should there be more of less glucose produced from the sucrose in the body once digested?
URGENT!!! THANK YOU
URGENT!!! THANK YOU
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SciB
- Expert
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- Joined: Fri Feb 01, 2013 7:00 am
- Occupation: Retired molecular biologist, university researcher and teacher
- Project Question: I wish to join Scibuddies to be able to help students achieve the best science project possible and to understand the science behind it.
- Project Due Date: n/a
- Project Status: Not applicable
Re: Biology
The amount of glucose produced should be directly proportional to how much sucrose is present. Sugar substitutes have no sucrose so should have zero glucose when you digest them with invertase.
What juices did you test? You could have used solutions of known concentrations of sucrose in water as standards to test the activity of the invertase enzyme. Enzymes have a certain capacity to digest things and once they reach their maximum rate they can't work any faster.
Did you plot a standard curve for a specific amount of invertase with solutions of increasing sucrose concentration? This is very important as it shows that the enzyme is working properly and allows you to calculate how much sucrose was in the juice or whatever you tested.
Hope this helps with understanding your results. Repost with more details about your experiment and we may be able to help you better.
Good luck
What juices did you test? You could have used solutions of known concentrations of sucrose in water as standards to test the activity of the invertase enzyme. Enzymes have a certain capacity to digest things and once they reach their maximum rate they can't work any faster.
Did you plot a standard curve for a specific amount of invertase with solutions of increasing sucrose concentration? This is very important as it shows that the enzyme is working properly and allows you to calculate how much sucrose was in the juice or whatever you tested.
Hope this helps with understanding your results. Repost with more details about your experiment and we may be able to help you better.
Good luck
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caraskl
- Former Expert
- Posts: 50
- Joined: Fri Aug 01, 2014 9:03 am
- Occupation: I am recent graduate of Pacific Lutheran University. I hold a B.S. with a major in Biology and a minor in Chemistry. I am searching for a career in science communications or in laboratory science.
- Project Question: Registering as an Expert
- Project Due Date: n/a
- Project Status: Not applicable
Re: Biology
Invertase catalyzes the hydrolysis of sucrose to fructose and glucose. Yeast produces two different types of invertase: extracellular and intracellular. The extracellular invertase undergoes extensive glycosylation and modifications before it is sent to the periplasmic space. Moreover, the activity of extracellular invertase can be repressed at high glucose concentrations. In contrast, intracellular invertase remains in the cytoplasm, does not undergo processing, and it not subject to regulation by glucose. In fact, synthesis of intracellular invertase tends to be constant. In sum, the amount of glucose produced may be affected by the concentration of glucose and by the type of invertase tested in your experiment. You can check this article for more information at http://www.jbc.org/content/273/37/24102.full. as well as the site www.yeastgenome.org.