EXERCISE 5

Determination of the Activity of Invertase

(Post Laboratory Report)

Jeremae B. Manalaysay
CHEM160.1 2L
AY 2013 - 2014

February 10, 2014

Ms. Herra L. Grajo

Table 5.1. Absorbance of standard glucose solutions.

Test tube no.

[Reducing Sugar]
(mol/mL)

1 (dH2O)
2 (0.05 mL aliquot)
3 (0.10 mL aliquot)
4 (0.20 mL aliquot)
5 (0.30 mL aliquot)
6 (0.40 mL aliquot)
7 (0.50 mL aliquot)
8 (1.00 mL aliquot)

0
0.10
0.20
0.40
0.60
0.80
1.00
2.00

Amount of reducing
sugar
(mol)
0 (blank)
0.10
0.20
0.40
0.60
0.80
1.00
2.00

Linear Regression Values

R= 0.983609387
A= 0.09878200253
B= 0.7946556823
y = 0.7946556823x + 0.09878200253

Standard Curve

Absorbance 510

1.8
1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0

Amount of reducing sugar (mol)

Figure 5.1. Standard Curve from known glucose solutions.

A510

0
0.176
0.243
0.413
0.602
0.730
1.096
1.583

Table 7.2. Absorbance at 510 nm of the different reaction mixtures.

Test tube no.
1
2
3
4
5
6

Incubation time
(min)
0
2
4
6
8
10

H2O

Urea

BSA

0
0.093
0.144
0.149
0.228
0.276

0
0.115
0.169
0.190
0.262
0.369

0
0.088
0.103
0.200
0.226
0.261

Calculation for the mol reducing sugar

H2O
Using the equation: y = 0.7946556823x + 0.09878200253
At 0 minutes: 0.000 = 0.7946556823x + 0.09878200253
At 2 minutes: 0.093 = 0.7946556823x + 0.09878200253
At 4 minutes: 0.144 = 0.7946556823x + 0.09878200253
At 6 minutes: 0.149 = 0.7946556823x + 0.09878200253
At 8 minutes: 0.228 = 0.7946556823x + 0.09878200253
At 10 minutes: 0.276 = 0.7946556823x + 0.09878200253

X = -0.124mol of reducing sugar

X = -0.007 mol of reducing sugar
X = 0.057mol of reducing sugar
X = 0.063 mol of reducing sugar
X = 0.163 mol of reducing sugar
X = 0.223 mol of reducing sugar

Urea
Using the equation: y = 0.7879449949x + 0.1512055859
At 0 minutes: 0.000 = 0.7946556823x + 0.09878200253
At 2 minutes: 0.115 = 0.7946556823x + 0.09878200253
At 4 minutes: 0.169 = 0.7946556823x + 0.09878200253
At 6 minutes: 0.190 = 0.7946556823x + 0.09878200253
At 8 minutes: 0.262 = 0.7946556823x + 0.09878200253
At 10 minutes: 0.369 = 0.7946556823x + 0.09878200253

X = -0.124mol of reducing sugar

X = 0.020 mol of reducing sugar
X = 0.088 mol of reducing sugar
X = 0.114 mol of reducing sugar
X = 0.205 mol of reducing sugar
X = 0.340 mol of reducing sugar

BSA
Using the equation: y = 0.7879449949x + 0.1512055859
At 0 minutes: 0.000 = 0.7946556823x + 0.09878200253
At 2 minutes: 0.088 = 0.7946556823x + 0.09878200253
At 4 minutes: 0.103 = 0.7946556823x + 0.09878200253
At 6 minutes: 0.200 = 0.7946556823x + 0.09878200253
At 8 minutes: 0.226 = 0.7946556823x + 0.09878200253
At 10 minutes: 0.261 = 0.7946556823x + 0.09878200253

X = -0.124 mol of reducing sugar

X =-0.014 mol of reducing sugar
X = 0.005 mol of reducing sugar
X = 0.127 mol of reducing sugar
X = 0.160 mol of reducing sugar
X = 0.204 mol of reducing sugar

Plots for the mol reducing sugar vs. Incubation time

Time (minutes)
0.25
0.2
0.15
0.1
Amt of redicing sugar (mol) 0.05
0
0 2 4 6 8 10
-0.05
-0.1
-0.15

Figure 5.2.1 Plot of mol Reducing Sugar vs. Incubation time with H2O
Time (minutes)
0.4
0.3
0.2
Amt of redicing sugar (mol)

0.1
0
0
-0.1

8 10

-0.2

Figure 5.2.2 Plot of mol Reducing Sugar vs. Incubation time with Urea

Time (minutes)
0.25
0.2
0.15
0.1
Amt of redicing sugar (mol) 0.05
0
0 2 4 6 8 10
-0.05
-0.1
-0.15

Figure 5.2.3 Plot of mol Reducing Sugar vs. Incubation time with BSA
Calculations for Slope and Enzyme activity
H2O
Slope:
Slope = U

U=

0.057
mol
=0.0143
4
mln

Enzyme activity:
Protein content = 1.5 mg mL

mol
0.0143
(
min )
SA=
=0.0095 U /mg
1.5 mg/mL

Urea
Slope:
Slope = U

U=

0.088
mol
=0.016
4
mlmin

Enzyme activity:

Protein content = 1.5 mg mL

mol
0.0143
(
min )
SA=
=0.0022 U /mg
1.5 mg /mL

BSA
Slope:
Slope = U

U=

0.127
mol
=0.021
6
mlmin

Enzyme activity:
Protein content = 1.5 mg mL

mol
0.021
(
min )
SA=
=0.014 U /mg
1.5 mg/ mL

Note: 0.127 (amount of

reducing sugar from 6
minutes) was used because
there was 2 plateaus, the
value from the first slope
would be negative if the first
plateau was used.

The data gathered and the plots made seem inaccurate, some plots even having two
plateaus. The inaccuracies may be due to my own miscalculations or inaccurate mixing of
solutions and/or improper equipment handling techniques.
The graphs are initially linear although they would not continue to be linear throughout
the incubation time because at a certain level of substrate concentration, the enzyme would
already be saturated and the maximum velocity of the enzymatic reaction would be obtained.
After that the graph would level off and the plateau portion will indicate enzyme saturation.
Theoretically, both urea and BSA should cause lower enzyme activity for invertase,
because both are considered as inhibitors.
The enzyme inhibitors are chemical substances binding to the enzymes and causing the
enzyme to have slower reaction catalysis, sometimes even stopping its catalytic activity. The
two broad types of enzyme inhibition are reversible and irreversible inhibition.
The two kinds of reversible inhibition are competitive and non-competitive. The
competitive inhibitors decrease the affinity of the enzyme for the substrate by adding structural
analogs of the substrate that attaches to the active site of the protein. The non-competitive
inhibitors does not attach to the active site of the protein but attaches to other sites of the

protein. It doesnt affect the affinity of the enzyme for the substrate but it lowers the maximum
rate of reaction that can happen.
There are several factors that could affect enzyme activity. Some of these are the
concentration of the enzyme and the substrate, the pH and temperature. At higher temperature,
there is a decrease in enzyme activity due to denaturation damaging tertiary and secondary
structures. At lower temp, there is also a decrease in enzyme activity due to the decrease in the
frequency of collisions of the reactants. Although there is an optimum temperature in which the
reaction proceeds at its maximum rate with the enzyme activity at its highest.
The effect of ph is similar to the effect of temperature. There is also an optimum pH
wherein the reaction will proceed at its maximum rate. A decrease in enzyme activity will most
likely be caused by denaturation of the structure of the enzyme due to extremes in pH.
At very low increase in the substrate concentration, there is an almost linear increase in
the enzyme activity. As more substrate is added, there is a lower increment of increase until the
enzyme activity levels off and becomes constant.
As the concentration of the substrate becomes higher, the saturation of the enzyme also
increases therefore leading to the decrease of enzyme activity. However, an increase in
enzyme concentration causes an increase in enzyme activity. This is due to the saturation of the
enzyme. At higher enzyme concentrations, the enzyme activity also increases, although
enzymes can function at very small concentrations.

References:
Rodelas, AJD and Serrano, BP. 2005. Laboratory Instruction Manual for Chemistryfor 160.1
Introductory Biochemistry. Biochemistry and Agricultural Chemistry Division, IC CAS UPLB. pp.
34-35.
Note: Most answers were gathered from Chem 160 lecture notes and Chem 160.1 laboratory
notes.