fill in the blank
enzymes
During the reaction, the ___ will attached to the active site.
After reaction, the ___ leave the enzyme complex.
amino
substrate
carb
product
Product: Glucose
Enzyme: Amylase
The correct observation based on the given information is "Amylase reacted with starch to create maltose molecules."
The correct answer is 5.5 and 8.5.
During the reaction, the substrate will attach to the active site.
After reaction, the product leave the enzyme complex.
fill in the blank
An enzyme is a type of ___
carb
lipid
protien
nucleic acid
that is made of ____ .
Nucleotides
Fatty Acid Chains
Amino Acids
Monosaccharides
An enzyme is a type of protien that is made of amino acids.
Enzymes increase the amount of energy needed for a reaction to take place.(1 point) Responses True True False
False
fill in the blank
Most enzymes will have names that end in ____
ose
ase
and most carbs will have names that end with ___ .
ose
ase
Most enzymes will have names that end in "ase", and most carbs will have names that end with "ose".
Identify the following:(1 point)
Substrate: Starch
Product:___
Starch
Maltose
Glucose
Amylase
Maltase
Enzyme:___
Starch
Maltose
Glucose
Amylase
Maltase
Identify the following:(1 point)
Substrate:____
Starch
Maltose
Glucose
Amylase
Maltase
Product:___
Starch
Maltose
Glucose
Amylase
Maltase
Enzyme: Maltase
Substrate: Maltose
Product: Glucose
Enzyme: Maltase
if the enzyme is Starch: 3 Amylase: 0 Temp: 35 Maltose: 0 Maltase: 3 pH: 7 Glucose: 0 Amylase Inhibitor: 0
What did you observe?(1 point) Responses Starch was denatured Starch was denatured Starch was not broken down by the maltose enzyme Starch was not broken down by the maltose enzyme Glucose was present Glucose was present Starch was broken down by the maltose enzyme
The statement "Starch was not broken down by the maltose enzyme" is the correct observation based on the given information.
if the enzyme is:
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) Responses Amylase did not have a reaction with starch. Amylase did not have a reaction with starch. Amylase reacted with starch to create glucose molecules 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) Responses
Any enzyme will break down any molecule Any enzyme will break down any molecule Some enzymes can break down more than one substrate Some enzymes can break down more than one substrate Enzymes are specific to a substrate
The logical conclusion that can be reached is "Enzymes are specific to a substrate."
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) Responses Nothing, starch remained the same. Nothing, starch remained the same. Starch was broken down to glucose Starch was broken down to glucose Starch was broken down to maltose Starch was broken down to maltose Starch was broken down to glucose then, maltose.
Based on the given options, the possible observation when amylase and starch touched during the simulation is "Starch was broken down to glucose."
Starch: 3 Amylase: 2 Temp: 35 Maltose: 0 Maltase: 2 pH: 7 Glucose: 0 Amylase Inhibitor: 0 Question 8 After letting the simulation run for about a minute, answer whether something true or false that happened during this simulation. (1 point) True False All starch was converted into maltose and then glucose. True – All starch was converted into maltose and then glucose. False – All starch was converted into maltose and then glucose. When maltose touched amylase it was turned back into starch. True – When maltose touched amylase it was turned back into starch. False – When maltose touched amylase it was turned back into starch. The end result was enzymes bouncing around with only maltose molecules. True – The end result was enzymes bouncing around with only maltose molecules. False – The end result was enzymes bouncing around with only maltose molecules. Only glucose and enzymes were present at the end
False – The end result was enzymes bouncing around with only maltose molecules.
Starch: 3 Amylase: 2 Temp: 35 Maltose: 0 Maltase: 2 pH: 7 Glucose: 0 Amylase Inhibitor: 0
All starch was converted into maltose and then glucose. true of false
When maltose touched amylase it was turned back into starch. true of false
The end result was enzymes bouncing around with only maltose molecules. true of false
Only glucose and enzymes were present at the end. true of false
All starch was converted into maltose and then glucose: False
When maltose touched amylase it was turned back into starch: False
The end result was enzymes bouncing around with only maltose molecules: True
Only glucose and enzymes were present at the end: False
Starch: 0 Amylase: 5 Temp: 35 Maltose: 0 Maltase: 0 pH: 7 Glucose: 0 Amylase Inhibitor: 0 Question 9 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) Responses 6.0 and 7.5 6.0 and 7.5 5.5 and 7.5 5.5 and 7.5 5.5 and 8.5 5.5 and 8.5 6.5 and 7.5
Starch: 2 Amylase: 2 Temp: 35 Maltose: 0 Maltase: 0 pH: 7 Glucose: 0 Amylase Inhibitor: 5 Question 10 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?
1. If amylase is attached to the amylase inhibitor, it will not break down starch.
2. When the enzyme/inhibitor complex touches starch, nothing significant happens.
3. The presence of the amylase inhibitor slows down or inhibits the rate of the entire reaction.
4. If a couple of maltase molecules are added, they would not have any effect since there is no maltose present.
Now, adjust the temperature. What happens when you increase the temperature (1 point)? What happens if you decrease the temperature (1 point)? Do either of the enzymes become denatured with temperature? If so, at what temperatures (1 point)? (3 points)
When you increase the temperature, the reaction rate typically increases. However, if the temperature gets too high, the enzymes can become denatured, resulting in a loss of their function.
On the other hand, when you decrease the temperature, the reaction rate generally slows down. Enzymes can still function at lower temperatures but at a slower pace.
Regarding denaturation, specific temperatures at which enzymes become denatured vary depending on the enzyme. Therefore, without knowing the specific temperature thresholds for denaturation of the given enzymes, it is not possible to determine at what temperatures denaturation occurs.
Starch: 2 Amylase: 2 Temp: 35 Maltose: 0 Maltase: 0 pH: 7 Glucose: 0 Amylase Inhibitor: 5
Now, adjust the temperature. What happens when you increase the temperature (1 point)? What happens if you decrease the temperature (1 point)? Do either of the enzymes become denatured with temperature? If so, at what temperatures
When you increase the temperature, the reaction rate typically increases. This is because higher temperatures provide more energy for the molecules to move and collide, leading to increased enzymatic activity. However, if the temperature gets too high, the enzymes can become denatured, losing their shape and function.
Conversely, when you decrease the temperature, the reaction rate generally slows down. This is because lower temperatures result in reduced molecular movement and decreased enzymatic activity.
In terms of denaturation, the specific temperature at which enzymes become denatured can vary depending on the enzyme. Without knowing the specific temperature thresholds for denaturation of the given enzymes, it is not possible to determine at what temperatures denaturation occurs.