| “分光光度法测定蔗糖酶米氏常数”实验的改进设计 |
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| 引用本文： | 肖昕.“分光光度法测定蔗糖酶米氏常数”实验的改进设计[J].凯里学院学报,2014(6):43-45. |
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| 作者姓名： | 肖昕 |
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| 作者单位： | 贵州大学化学与化工学院,贵州贵阳550025 |
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| 摘 要： | ＂分光光度法测定蔗糖酶的米氏常数＂实验是物理化学实验教学中考察学生综合能力的重要内容,通过对这一实验的蔗糖酶制备方法、比色测定、酶终止反应等方面进行改进,使学生在后续实验中获得良好的实验效果.同时考察了不同温度以及不同p H对蔗糖酶催化反应速率的影响.
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| 关 键 词： | 米氏常数 蔗糖酶 蔗糖水解 |
Study on the Experiment of Measuring the Michaelis Constant by Spectrophotometry |
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| XIAO Xin.Study on the Experiment of Measuring the Michaelis Constant by Spectrophotometry[J].Journal of Southeast Guizhou National Teachers College,2014(6):43-45. |
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| Authors: | XIAO Xin |
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| Institution: | XIAO Xin (School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, Guizhou, 550025, China) |
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| Abstract: | The experiment of measuring the michaelis constant by spectrophotometry is fundamental experiment of physical chemistry teaching experiment, which is important contents for evaluation students＇ comprehensive ability. In this experiment,the method on enzyme preparation,colorimetric determination as well as enzymes termination reaction were improved. Furthermore,the effect of sucrose enzyme catalytic reaction rate was studied at different temperature and p H value. |
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| Keywords: | michaelis constant sucrose enzyme sucrose hydrolysis |
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