影响酶作用的因素实验教学改进  

Improvement of experimental teaching in the influencing factors of enzyme

作　　者：邸瑶[1] 

机构地区：[1]东北师范大学生命科学学院,吉林长春130024

出　　处：《实验室科学》2016年第2期93-97,共5页Laboratory Science

摘　　要：在影响酶作用的因素实验教学中,采用现有教材所提供的一系列的淀粉浓度和唾液稀释倍数,所得的实验结果不理想。为提高实验教学效果,针对不同浓度的淀粉溶液和唾液的稀释倍数对实验现象的影响进行比较,发现采用稀释200倍的唾液实验效果最好,在探究温度和p H对唾液淀粉酶的影响时,选用10g/L的淀粉浓度较合适,在探究抑制剂与活化剂对淀粉酶的影响和酶的专一性时,选用1g/L的淀粉溶液更合适。改进后的实验更利于学生操作,实验现象更加明显。In the experiment teaching of the influencing factors of enzyme, the experimental results were unsatisfactory by using a series of starch concentration and saliva dilution multiple provided by the experiment teaching materials. In order to improve the experimental teaching effect, the influences of different concentrations of starch solution and different saliva dilution multiple on the experimental phe- nomena are compared. We found that the best dilution of saliva is 200 times, and in exploring the effects of temperature and pH on salivary amylase, the starch concentrations of 10g/L is better, and in the exploring the influence of inhibitors and activator on the amylase and enzyme specificity, starch so- lution of lg/L is more suitable. The improved experiment is more operable for students and the experi- ment phenomenon is more obvious.

关 键 词：实验教学 淀粉浓度 唾液淀粉酶 

分 类 号：Q533[生物学—生物化学]