Q1:

A friend tells you that lately they've been feeling sick after eating. They've made a
food diary and examined all the ingredients of everything they ate to look for
patterns with how they felt. Based on that observation, they hypothesize the
ingredient maltose is to blame.
Maltose is a sugar, so you wonder if dietary enzymes could help! You buy Beano,
Lactaid, and amylase enzymes, but your friend is unwilling to try them out until
you can demonstrate whether any of those enzymes even use maltose as a
substrate. Design an experiment to test whether Beano, Lactaid, or amylase
enzymes break down maltose. You would do this experiment in the lab so will
have access to any sugar/starch substrates you need. Create a table explaining your
experimental design that makes clear what you combine in each tube. Label
positive controls and negative controls and make sure you include both types of
controls for each enzyme.
Hint: you can draw a table in your answer in this quiz!
(2 point for general setup that will answer the question, 0.5 points for labeling a positive control correctly, 0.5 points
for labeling negative controls correctly)

Q2:
Your lab coordinator Donna ran an assay to test the optimal pH of amylase. Donna
mixed amylase and starch in solutions with pH 3, 6.8, and 10 as directed on pages
46-47 of your lab manual. She then took a sample every minute for 10 minutes and
added a drop of solution to the I2KI starch indicator (working from left to right on
the top row, then left to right on the middle row, then bottom row, so top left is the
first point). Below is a photo of the results

How many minutes did it take for amylase to break down starch at pH 6.8? Fill in a
whole number.

 Q3:

Based on the evidence provided in the previous question, make a claim about the
ability of amylase to function at pH 3.0 and pH 10.0 (one sentence).
 
(2 points for accurate claim that clearly states link to evidence; 1.5 points for accurate claim in which logic is not
clear; 1 point for a claim whose accuracy is uncertain or the link to evidence is not provided).

Q4:
I want to know more about how much I might need to increase my Lactaid
consumption depending on how much lactose is in my meal. I did an experiment to

see the sensitivity of beta-galactosidase to the amount of substrate (lactose). I

added lactose in varying amounts to tubes containing constant amounts of beta
galactosidase, then waited one hour. I used glucose test strips to measure how
much glucose was produced in each case.

I matched the color of the test strip to the closet color present on the key on the
back - yellow is zero, and the greens are 100, 300, 1000, and 3000 mg/dL.
Here is my data table:

Enzyme Lactose Glucose

Amount Amount Level
0 added 4 ml 0 mg
2 ml
0 ml 0 mg
added
2 ml
2 ml 100 mg
added
2 ml
4 ml 300 mg
added
2 ml
8 ml 1000 mg
added
2 ml
10 ml 3000 mg
added
2 ml
12 ml 3000 mg
added
Your task is to plot the data to show the relationship between lactose amount and
glucose level. Do not include the negative controls in your plot. You may use your
previous excel spreadsheet or create a new one.
Upload a screen shot of your graph.
(2 points for a graph that correctly displays data with axes labeled. 1 point for a graph that lacks axis labels or has
errors in display)

Q5:
Match each observation with the claim you would make based on the evidence.
 
(1/2 point per correct answer)

1- When zero enzyme was added, I measured 0 glucose  [ Choose ]

- My test strips do not have the resolution to distinguish between similar levels.
- The assay is not sensitive enough to measure small amounts
- My original lactose solution was not contaminated with beta-galactosidase.
- My original enzyme solution was not contaminated with substrate.
- The amount of enzyme is sufficient to break down all of the lactose within 1 hour.
- My original enzyme solution was contaminated with substrate.
- My original lactose solution was contaminated with beta-galactosidase.   
2- My two highest lactose concentrations both yielded 3000 mg measurements.
- My test strips do not have the resolution to distinguish between similar levels.
- The assay is not sensitive enough to measure small amounts
- My original lactose solution was not contaminated with beta-galactosidase.
- My original enzyme solution was not contaminated with substrate.
- The amount of enzyme is sufficient to break down all of the lactose within 1 hour.
- My original enzyme solution was contaminated with substrate.
- My original lactose solution was contaminated with beta-galactosidase.
3- When zero lactose was added, I measured 0 glucose.
- My test strips do not have the resolution to distinguish between similar levels.
- The assay is not sensitive enough to measure small amounts
- My original lactose solution was not contaminated with beta-galactosidase.
- My original enzyme solution was not contaminated with substrate.
- The amount of enzyme is sufficient to break down all of the lactose within 1 hour.
- My original enzyme solution was contaminated with substrate.
- My original lactose solution was contaminated with beta-galactosidase.   

4- Adding 4 ml lactose led to 100 mg glucose and adding 8 ml lactose led to 300 mg glucose
- My test strips do not have the resolution to distinguish between similar levels.
- The assay is not sensitive enough to measure small amounts
- My original lactose solution was not contaminated with beta-galactosidase.
- My original enzyme solution was not contaminated with substrate.
- The amount of enzyme is sufficient to break down all of the lactose within 1 hour.
- My original enzyme solution was contaminated with substrate.
- My original lactose solution was contaminated with beta-galactosidase.