* for example, a combination of “enhanced training” t3 and other characteristics of enzymes, an integrated survey is conducted 4 e. G., “enhanced training” t2 in conjunction with the production of a physical examination 3 e. G., “enhanced training” t1 in a coordinated map, 2 e. G., an “exemplary” in an evaluation of the experimental design 1 observation of the production rate of bubbles 1 observation of the production rate of h2o2 1 experimental step b a test tube number with a mass of 5% observation of bubbles * focused experimental lessons (iv) on the effects of temperature and ph on the third unit of the acoustic hepatology, 3 drops of hepatology 2 add to the h2o2 solution with a 3% coordinate mass of 1 ml, add to the h2o2 solution with a 3% mass mass of 3% b a test tube number of 5%, and the effect of the hydrolysilization of the lebretase is determined on the basis of i. Each of them treats the starch powder at the controlled temperature for a period of time intermixing with the corresponding temperature of the starch enzyme at the temperature they control for a period of time, observing the iodized-iodized potassium solution, observing colour change ii, exploring the ph effects on the activity of the enzyme. (2) ph affects the activity of the enzyme, thus affecting the generation of o2 and can be tested for the amount of o2 production in the case of lit but non-flammated sanitary fragrance. 2. The experimental program design h2o2 solution + ph1 enzyme h2o2 solution + ph2 enzyme solution + ph2 solution + phn enzyme? O2 production rate 1. When exploring the effect of temperature (ph) on enzyme activity, a different temperature (ph) treatment should be contrasted and the effectiveness of variable control should be ensured, i. E. Thermal treatment (or ph of ph buffer enzymes and bottoms first) should be performed before the bottom is mixed with the enzymes, and the latter enzymes and bottoms. 2. In setting the experimental steps, care should be taken to: (a) determine the single variable according to the test requirements, with a reasonable grouping based on the experimental variable; (b) determine the means of observing the experimental phenomenon, based on the experimental material, in conjunction with the experimental principles; (c) ensure that the conditions of the experiment are the same and appropriate, except for the single variable; and (d) determine operating procedures reasonably to ensure that the procedure is reasonable and accurate. (b) when exploring the characteristics of enzymes, a biological extracurricular activity team provided the following materials: starch solution with a mass score of 3 per cent, naoh solution with a mass score of 5 per cent, hydrochloric acid with a mass score of 5 per cent, starch enzyme solution with a mass score of 2 per cent, peroxide solution with a mass score of 3 per cent, liver grinding fluid with a fresh mass score of 20 per cent, iodine-iodine potassium solution, distillation water, 90°c hot water, ice water, test tubes, cylinders, calorie cups, large flasks, traches, alcohol lamps, tripods, asbestos network, thermometers, ph test paper, matches, label paper, etc. The following questions were answered in conjunction with the knowledge acquired: (1) explore the effects of temperature on enzyme activity. 1 the reaction and enzyme formulations selected for this experiment are respectively. 2 the grouping is presented in a device diagram with a labeled text. The observation indicator for this experiment is and the highest enzyme activity group is . (2) explore ph effects on enzyme activity. The reaction and enzyme formulations selected for this experiment are , respectively. The order in which a pharmaceutical or reagent is added to each set of tubes is: . The following table shows an experiment conducted by a student to explore the effects of ph on enzyme activity: in two of the above-mentioned experimental designs, please indicate: a. ; b. . (1) color changes in starch solution with a 3% mass score and a 2% mass score with a 2% mass score a fresh mass score of 20 per cent for hepatic grinding fluids 5 per cent for naoh solution (or hydrochloric acid) or distillation water hydrogen peroxide solution with 3% volume score
5% of naoh solution (or hydrochloric acid) or 3% of starch mass of distilled water liquid
The type of variable for ph1. Variable that should change the solution before the addition of h2o2 enzymes is a variable or condition that can be changed in the experimental design, depending on the interrelationship of the variables, can be divided into the following two categories: (1) self-variant and cause variable: the change in the self-variant, which is a factor manipulated by the experiment, will result in a corresponding change in the results of the experiment, which is a factor to be studied in the experiment. Because the variable is the result of different experiments. There is a causal relationship between them, and the variable is the cause, because the variable is the result. (2) the non-variant and the extra variable: the non-variant refers to other factors in the experiment that, apart from the variables, can influence the experimental phenomenon or result. The results of the experiments caused by unrelated variables are additional variables. They are also causal. 2. The determination and control of the variables from the source are based on the experimental purpose, which determines the measure of control. For example, the experiment “exploring the best temperature for starch enzymes”. (1) determination of variables: "what" is a self-variant if the variable is the same enzyme at different temperatures, i. E. The temperature gradient, i. E. "to explore what". (2) control of variables: after determining that the variable is the temperature gradient, the starch enzyme should be placed below the temperature gradient, e. G.: 25°c, 26°c, 27°c. The method of controlling the variables is commonly used to “enhance” “change” “removal”. 3. Identification and control of unrelated variables, for example: please indicate what the unrelated variables are in the experiment to explore ph effects on saliva starchase activity. How should it be controlled? Analysis: in this experiment, the self-variant is "ph size". The above factors are the same and appropriate for both the control group and the experimental group at the time of the experiment. 1. A fellow student studied the effects of temperature and ph on the reaction rate of an enzyme, and obtained a curve as shown in the right figure. The following analysis is correct: () a. The best temperature for the enzyme catalytic reaction is about 35°c and ph 8b. When ph 8 is the main factor influencing the response rate is that the lowest and enzyme concentrations c. Are increasing with ph, and the most appropriate temperature of the enzyme catalytic reaction is increasing with d. When ph is a fixed value, the results of the experiment show that the effect of the temperature on the reaction rate can be analysed: the highest response rate at ph = 8 under any temperature condition, and therefore the maximum ph 8 for the enzyme, within a given ph range, the highest rate of the enzyme catalytic reaction at 35 °c is about 35 °c. When ph is eight, the main factors affecting the response rate are temperature rather than bottom and enzyme concentrations; it can be seen at both ends of the four curves that, when ph is too high or too low, the four curves overlap, i. E. The same rate of reaction at different temperatures, and the effect of temperature on the response rate cannot be demonstrated. Answer a2. (during 2012 fujian gacko) the osaka is an important fish in our seawater economy. The research study group has attempted to study the activity of protein enzymes in the digestive tract of the oswald. (1) the search information indicates that, at 18 °c, the activity of the osteoporium protein enzyme in various parts of the oscillation tract of the oslinite under different ph conditions is as shown in figure 1. It is clear from the figure that under each of the most appropriate phs, the three types of protein enzymes have the highest catalytic efficiency. (2) the information indicates that the age of halibut is between 15 and 18 °c, and the study group assumes that the most suitable temperature for osteoporosis is between 15 and 18 °c. They set experimental temperatures of 15 °c, 16 °c, 17 °c, and 18 °c to explore the most appropriate temperatures for the three enzymes. 1 explores cheese under the test. The chemical nature of cheese is , which can be identified with reagents. The ph of the stomach protein enzyme test group and the claustroblicote test group shall be controlled at . In order to control the test temperature, test tubes containing enzymes and substrates shall be placed in to maintain constant temperature. Protein enzyme catalytic efficiency may be indicated in unit time. 4 the results of the experiment are shown in figure 2, according to which the hypothesis can be confirmed? . The reason is: . Analysis: (1) as shown in figure i, three protein enzymes have the highest enzyme activity values for the claustroblitic enzyme at their respective best ph values, and therefore the highest catalytic efficiency. (2) 1 enzyme is unique, the protein enzyme can only catalyse the hydrolysis of proteins, so the cheese is a protein compound and can be tested with a double aerobic reagent; 2 to verify the optimal temperature of the cosmopolitan enzyme, following the principles of single variables, contrasts, repetitions, and control of other unrelated variables, it is understood that this experimental temperature is a self-variant, the ph value, etc., is not relevant, and in order to obtain accurate results, ph should be the most appropriate for the enzyme, as illustrated in figure 1 knows, the best ph value of the gastroprotease is 2 and the maximum ph value of the cavity is 8; 3 in order to control the temperature remains unchanged, both the bottom and the enzyme should be kept in the thermostat, and thus the catalytic efficiency of the enzymes may be expressed in terms of consumption or production in a unit time; 4 can be seen in figure 2, when the temperature varies from 15°c to 18°c temperature, the activity of the cabase is increasing, with no drop point c15. Answer: (1) the claustroblicoprotease (2) 1 protein, double indentified reagents 22, 8, 3 thermostats underconsumption (or product generation) 4 cannot be exclusive in the range of 15-18 °c, and the enzyme activity has been increasing as the temperature rises and there are no drop-off points, so it is not possible to arrive at the maximum temperature of the oscillium osteoprotease 3. It requires the completion of the experimental design, the replenishment of the experimental steps, the prediction of the experimental results, the conclusion of the conclusions and the answers to questions. Experimental materials and appliances: suitable concentrations of sugar cane enzyme, saliva starch enzymes, sugar cane, starch solutions, benedict reagents, in vitro tubes, 37 °c constant water bathing pots, 80 ~ 100°c bathing pans. (1) if "+" represents the addition of an appropriate amount of solution, "-" means the unsolved, and "a" and "b" represent the test tube signs, use these symbols to complete the experimental design of the following table. Solvent test tubes, sugar cane solution, starch solution, sugar cane enzyme solution, saliva starchase solution, a + - + - (2) experimental step: take test tubes, add solution, as designed in the above table. 2 . 3 . 4 . (3) result projection: (4) conclusion: . (5) in the above-mentioned experiment, if only the temperature of the 37 °c heated water bathing pan is adjusted to 20 °c, and the above-mentioned experiment is repeated under other conditions, the colour in the red and yellow tubes will be lighter than at 37 °c because 。answer: (1) the following table: solvent test tube sugar soluble solution diffusion solution diffusion solution diflucose enzyme solution savior enzyme solution ale + - b - + c + - + d - + - (2) mixed, 37 °c constant water bath for a period of time 3 removes the test tube and inserts appropriate amounts of benedict reagents, blends, 80 - 100°c water bathing for a period of time observation of the experimental phenomenon and documentation of the results of the experiment 3 test tubes containing sugar and cane sugar solucose solution, as well as red-coloured deposition in the test tube containing seeding and starchase solubles, with no red-colour deposition (4) enzymes contributing to the other test tubes having an exclusive effect of (5)20° c below the maximum temperature of the enzymes, low enzylic activity and reduced sugar production from hydrolysis less
