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717richboy's avatar

Do enzymes break glucose down under boiling temperatures?

Asked by 717richboy (234points) November 16th, 2012

I conducted an experiment and I’m trying to understand why my test group with pH levels of 9 & 11 had absolutely no glucose, and why my other test tubes with pH levels of 4, 7, and 8 had glucose 3. I know that enzymes denature when the temperature becomes too high, but I’m trying to understand why glucose was present in the lower pH levels.

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4 Answers

trailsillustrated's avatar

crap sorry I don’t know how to paste a pdf here but google what your’e looking for in precise terms and there lies your answer.

El_Cadejo's avatar

Ok I think I’m reading this properly but it’s kinda hard to tell from your question so correct me if I’m off. I’m assuming that either this enzyme breaks down glucose or breaks something down into glucose. Did pH 10 also lack glucose? Either way you’re dealing with a specific, rather than general enzyme. If the enzyme broke something down into glucose I would say it’s only active at lower pH’s if it’s an enzyme that breaks down glucose than the inverse would be true (only active at pH’s range 9–11)

From the question, I don’t see where heat comes into this whole thing unless you’re leaving something out.

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