- Sucrase enzyme hydrolysis of sucrose into reducing sugars.
- Serial dilution of 2.0% reducing sugar solution; concentration preparation.
- Measurement of reducing sugar concentration using Benedict’s solution.
- Estimation of Michaelis-Menten constant (K_m) for sucrase; initial reaction rates.
- Comparison of enzyme affinities based on K_m values; sucrase vs. enzyme Z.
- Analysis of sugar content in fruit juices; data representation through bar charts.