I Overview of Experiment Design Ideas

There are three crucial aspects we can focus on to prove the plausibility of our design concept, including the preliminary characteristic determination of participant sugars, the enzyme activities of the two target enzymes in realistic conditions of oral cavities, and the optic observations about the enzyme effectiveness on real scale teeth.

The goal of this experiment is to measure the physical properties, especially stability, of dextran, sucrose and glucose as the substrates and the products of the reaction.
In the experiment, a standard curve in relation between glucose concentration and absorbance will be determined under neutral pH condition in room temperature. Then, the stabilities of sugars will be measured by DNS chromogenic method, after being water bathing in different realistic temperatures and pH conditions simulating the oral cavity.

II Experiment Design

Here will be the general hypothesis

Here will be the general hypothesis

Here will be the general hypothesis

(1) Hypothesis: There is a linear relationship between Glucose concentration and the absorbance in 550nm.
(2) Aim:

a) Construct the standard curve between the concentration of glucose and its absorbance.
b) Considering the effects of the external environment on Dextran and sucrose in the real reaction, we control the variables separately and design experiments on the pH and hydration of dextran under thermal conditions.

(3) Design:

Here will be the Design 2

Here will be the Design 3

III Modeling

Here will be the references

IV References

References for Design 1

References for Design 2

References for Design 3

I Overview of Experiment Design Ideas

There are three crucial aspects we can focus on to prove the plausibility of our design concept, including the preliminary characteristic determination of participant sugars, the enzyme activities of the two target enzymes in realistic conditions of oral cavities, and the optic observations about the enzyme effectiveness on real scale teeth.

The goal of this experiment is to measure the physical properties, especially stability, of dextran, sucrose and glucose as the substrates and the products of the reaction. \nIn the experiment, a standard curve in relation between glucose concentration and absorbance will be determined under neutral pH condition in room temperature. Then, the stabilities of sugars will be measured by DNS chromogenic method, after being water bathing in different realistic temperatures and pH conditions simulating the oral cavity.

II Experiment Design

Here will be the general hypothesis

Here will be the general hypothesis

Here will be the general hypothesis

(1) Hypothesis: There is a linear relationship between Glucose concentration and the absorbance in 550nm.\n (2)Aim: \na) Construct the standard curve between the concentration of glucose and its absorbance.\n b) Considering the effects of the external environment on Dextran and sucrose in the real reaction, we control the variables separately and design experiments on the pH and hydration of dextran under thermal conditions.\n(3) Design:

Here will be the Design 2

Here will be the Design 3

III Modeling

Here will be the references

IV References

References for Design 1

References for Design 2

References for Design 3