关于温度、pH对酶促反应速度影响的实验方法改进  

Improvement of experimental method about the effects of temperature and pH on the speed of enzymatic reaction

作　　者：孙科 李根亮[2] 李朝敢[2] 胡红柳[2] 农嵩[2] 黄赞松 许玲玉 陈冉 SUN Ke;LI Genliang;LI Chaogan;HU Hongliu;NONG Song;HUANG Zansong;XU Lingyu;CHEN Ran(Graduate School,Youjiang Medical University for Nationalities,Baise 533000,China;Basic Medical School,Youjiang Medical University for Nationalities,Baise 533000,China;Science Experiment Center,Youjiang Medical University for Nationalities,Baise 533000,China)

机构地区：[1]右江民族医学院研究生学院,广西百色533000 [2]右江民族医学院基础医学院,广西百色533000 [3]右江民族医学院科学实验中心,广西百色533000

出　　处：《临床医学研究与实践》2021年第18期13-15,共3页Clinical Research and Practice

基　　金：右江民族医学院2017年教育教学改革研究项目(No.J2017-25);广西研究生教育创新计划项目(No.JGY2018126、JGY2020169)。

摘　　要：“温度、pH、激活剂与抑制剂对酶促反应速度的影响”是生化实验中让学生了解酶特性的一个常规实验,笔者在长期的实验课教学中发现该实验有些方面存在不足,需进一步改进。本文从实验试剂、反应条件、实验步骤等多方面进行了探索,取得了良好的实验效果。"The influence of temperature,pH,activator and inhibitor on the speed of enzymatic reaction"is a routine experiment for students to understand the properties of enzymes in biochemical experiments.In the long-term experiment teaching,authors found that the experiment had some shortcomings and need to be further improved.This article explored the experimental reagents,reaction conditions and experimental procedures,etc.,and achieved good experimental results.

关 键 词：酶促反应 Α-淀粉酶 实验方法改进 温度 PH 

分 类 号：G633.8[文化科学—教育学]