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Amylase is a protein that catalyzes the conversion of starch to simple sugars. Amylase activity in an aqueous solution can be measured by using iodine as a starch indicator. A solution containing iodine and starch will have a dark-blue color, whereas a solution containing iodine but no starch will have a light-brown color. The color change of an iodine solution from dark blue to light brown can be used to measure the rate at which starch is converted to simple sugars.
A student designs an experiment to investigate the effect of environmental pH on amylase function. The design of the experiment is presented in Table 1.
Which of the following statements best justifies the inclusion of test tube V as a control in the experiment?
It will show the color change that occurs in the absence of enzyme activity.

Respuesta :

When a student devises a research to investigate the impact of environmental pH on amylase function, he or she is a scientist. The incorporation of test tube V as a control in the experiment is best justified by the following statements:

It will display the color change that occurs when enzyme activity is absent.

The rate of chemical reactions is affected by modifications in the structure of the enzyme. The shape and structure of the enzyme will alter as the pH of the reaction mixture changes. The ionization state of acidic or basic amino acids, for example, can be influenced by pH.

The pH scale is utilized to evaluate whether a specimen is acidic or alkaline, as well as to describe the level of hydrogen ions or hydroxides. The ionization of amino acid atoms and molecules as a result of pH changes significantly changes the shape and structure of proteins, affecting their function. Enzymes are proteins that are also affected by pH changes. When the pH is too too high or too low, most enzymes lose activity. The optimal pH is the one where the enzyme is most involved.

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