Set the following settings on the Simulation.
Starch: 3
Amylase: 0
Temp: 35
Maltose: 0
Maltase: 3
pH: 7
Glucose: 0
Amylase Inhibitor: 0
What did you observe? (1 point)
Starch was denatured
Starch was not broken down by the maltose enzyme
Glucose was present
Starch was broken down by the maltose enzyme
The correct answer is: Starch was broken down by the maltose enzyme.
Hit the reset button and then set the following
settings on the Simulation.
Starch: 3
Amylase: 2
Temp: 35
Maltose: 0
Maltase: 0
pH: 7
Glucose: 0
Amylase Inhibitor: 0
Which of the following did you observe? (1 point)
Amylase did not have a reaction with starch.
Amylase reacted with starch to create glucose molecules
Amylase reacted with starch to create maltose molecules
After those two simulations, what is a logical conclusion you
can reach? (1 point)
Any enzyme will break down any molecule
Some enzymes can break down more than one substrate
Enzymes are specific to a substrat
The correct answer is: Amalase reacted with starch to create glucose molecules.
A logical conclusion we can reach is: Enzymes are specific to a substrate.
Hit the reset button and then set the following
settings on the Simulation.
Starch: 3
Amylase: 2
Temp: 35
Maltose: 0
Maltase: 0
pH: 7
Glucose: 0
Amylase Inhibitor: 0
What did you observe when amylase and starch touched
during the simulation? (You may need to run it a few times to
catch it) (1 point)
Nothing, starch remained the same.
Starch was broken down to glucose
Starch was broken down to maltose
Starch was broken down to glucose then, maltose
The correct answer is: Starch was broken down to glucose.
Starch: 3
Amylase: 2
Temp: 35
Maltose: 0
Maltase: 2
pH: 7
Glucose: 0
Amylase Inhibitor: 0
True False
All starch was converted into maltose
and then glucose.
When maltose touched amylase it was
turned back into starch.
The end result was enzymes bouncing
around with only maltose molecules.
Only glucose and enzymes were
The correct answers are:
- False. Not all starch was converted into maltose and then glucose. In this simulation, there is no maltose present initially.
- False. When maltose touches amylase, it is not turned back into starch. The simulation does not include a process to convert maltose back into starch.
- False. The end result was not only enzymes bouncing around with only maltose molecules. In this simulation, the starting materials are starch and enzymes, not just maltose molecules.
- False. Only glucose and enzymes were not the end result. The simulation does not mention the presence of glucose initially, and the final result is not specified.
Hit the reset button and then set the following
settings on the Simulation.
Starch: 0
Amylase: 5
Temp: 35
Maltose: 0
Maltase: 0
pH: 7
Glucose: 0
Amylase Inhibitor: 0
For this question, you will need to adjust the pH until all of the
enzymes are denatured. At what pH does all of the amylase
become denatured? You must reset the simulation many
times as you adjust the pH only. Make the solution more
basic and more acidic until all of the enzymes are denatured.
(1 point)
6.0 and 7.5
5.5 and 7.5
5.5 and 8.5
6.5 and 7.5
To determine the pH at which all of the amylase becomes denatured, it is necessary to reset the simulation multiple times and adjust the pH only. Unfortunately, without running the simulation and experimenting with different pH levels, it is not possible to determine the exact pH at which denaturation occurs. Therefore, none of the provided options can be considered correct.
During this simulation, write what you observe. Make sure to include the following as they are worth one point each.
1. If amylase is attached to the amylase inhibitor, will it break down starch?
2. What happens to the enzyme/inhibitor complex when it touches starch?
3. How does the presence of the amylase inhibitor affect the rate of the entire reaction? (Faster or Slower)
4. What would happen if you add a couple of maltase molecules?