CAJ | 학술논문

“酶的特性”实验，由于按教材操作方法经常出现实验结果不理想，实验耗时较长等问题，为此，作者对王秀奇主编的《基础生物化学实验》中“酶的特性”实验的一些操作方法作了探索性的改进，即时淀粉酶与淀粉在混合前先进行相应温度的预处理，并根据学生唾液淀粉酶的个性差异，对酶促反应的最佳时间进行摸索等。教学实践证明，改进后的操作方法切实可行，效果明显。
“매적특성”실험，유우안교재조작방법경상출현실험결과불이상，실험모시교장등문제，위차，작자대왕수기주편적《기출생물화학실험》중“매적특성”실험적일사조작방법작료탐색성적개진，즉시정분매여정분재혼합전선진행상응온도적예처리，병근거학생타액정분매적개성차이，대매촉반응적최가시간진행모색등。교학실천증명，개진후적조작방법절실가행，효과명현。
As to the experiment "the properties of enzymes", some results are not so ideal and it needs to consume a lot of time because of the method of operation from textbook: therefore, the author makes some explorative improvements of certain operationmethods "about the experiment "the properties of enzymes" in the textbook "basic biochemistry, experiment". And frnm our teaching, we know that the improved operation method is more feasible and effective.