Addition of dns at the end of the incubation period stopped the reaction by denaturing sucrase. explain why it is important to denature sucrase before measuring product concentration

It might react with the product and consequently lower its concentration.

Explanation:

Hello,

When adding dna, we must assure the denaturing of sucrase as it could react with the product and lower its final concentration. Moreover, non-denatured sucrase spurs on the enzymatic activity which also would affect the final product resulting concentration, that is why we must guarantee the complete denaturing of the sucrase.

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