Addition of dns at the end of the incubation period stopped the reaction by denaturing sucrase. explain why it is important to denature sucrase before measuring product concentration

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.

answer : one can design an experiment using a liquid and an additive that can be added to the liquid and observe the chemical changes in the reaction species.

one would need a beaker which is filled with a known amount of the liquid in which thermometer is placed to measure the temperature changes; after addition of the additive to the liquid solution one can note down the temperature change and find whether the reaction is endothermic or exothermic in nature. by subtracting the initial temperature value with the final temperature one can find the temperature changes.

various combinations of liquid and additive can be used. liquid in this case can be a known quantity of water and additives can be epsom salt or without epsom salt the experiment can be conducted to notice the changes. water and ice, hydrogen peroxide and dry yeast, vinegar and baking soda,etc.