Hi, I am looking for someone to write an article on factors affecting enzyme rate of reaction Paper must be at least 1750 words. Please, no plagiarized work! Nitrophenyl being a colorful product may be measured spectrophotometrically.c. After the cuvettes were prepared they are incubated at different temperatures. The control tubes act as a control for each set of experimental cuvettes where the enzyme is added later after the addition of buffer.The main of the experiment was to understand what effect different temperatures, pH and concentration have on the enzyme activity of the enzyme alkaline phosphatase. The results reveal that like every enzyme even for alkaline phosphatase there exist optimum conditions in which the specific activity of the enzyme is highest while the activity decreases in other conditions.Carbohydrates are one of the major classes of biomolecules. Most of the earth’s organic matter is comprised of carbohydrates since they play an extensive role in the life of all organisms. They are compounds of carbon, hydrogen and oxygen. The carbohydrates are also known as saccharides because their basic component is sugar.Chemically, carbohydrates are either aldehydes or ketone derivatives of alcohols with more than one –OH group. Carbohydrates are particularly of three types- Monosaccharide, disaccharides and polysaccharides.Monosaccharide- They are the simplest form of carbohydrates. They are basically aldehydes or ketones with one or more than hydroxyl groups attached. The empirical formula for monosaccharides is (C-H2O)n. Di-hydroxyacetone and d- and l- glyceraldehydes are the simplest forms of monosaccharide for which the carbon number is three. They are known as triose. Monosaccharides with carbon numbers four, five six and seven are known as tetrose, pentose, hexose and heptose respectively. Of all monosaccharides trioses, pentoses and hexoses are of immense importance owing to their role in the metabolism of cells.Disaccharides- Disaccharides are made up of 2 molecules of monosaccharides and are the simplest forms of polysaccharides. .
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