Update BachelorThesis.md

BachelorThesis.md

@@ -50,7 +50,7 @@ Amylase extracts from both fungal and bacterial slant cultures were collected in
 
 Comparative measurement was conducted by means of a blank with same amount of enzyme mix, with enzymatic activity inactivated by boiling the enzyme extracts for 20 minutes before adding to the starch and buffer mix.
 
-Enzymatic reaction in the experimental tubes were stopped by adding 2mL of dinitrosalicylic acid (DNS) reagent, followed by 5 minutes of boiling. Use of DNS allowed for the formation of a colored compound on reaction with reducing sugars in the solution, while boiling denatured the enzyme. On cooling, 20mL of distilled water was added to the colored solution and a sphectrophotometer was used to measure its absorbance levels based on its color intensity at 540 nm -- as the intensity of its color and thus the absorbance of light are directly proportional to the amount of reducing sugars present in the solution. A pre-prepared glucose concentration calibration curve was used to find the equivalents based on absorbance levels estimated using the sphectrophotometer.
+Enzymatic reaction in the experimental tubes were stopped by adding 2mL of dinitrosalicylic acid (DNS) reagent, followed by 5 minutes of boiling. Use of DNS allowed for the formation of a colored compound on reaction with reducing sugars in the solution, while boiling denatured the enzyme. On cooling, 20mL of distilled water was added to the colored solution and a spectrophotometer was used to measure its absorbance levels based on its color intensity at 540 nm -- as the intensity of its color and thus the absorbance of light are directly proportional to the amount of reducing sugars present in the solution. A pre-prepared glucose concentration calibration curve was used to find the equivalents based on absorbance levels estimated using the spectrophotometer.
 
 Once the equivalent concentrations of reducing sugars for all experimental tubes were estimated, specific activity was calcuated by dividing the total amount of reducing sugars (glucose) produced by the product of incubation bath time (30 minutes) for enzymatic reaction and amount of enzyme.