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?
Observations:
1. If amylase is attached to the amylase inhibitor, it will not break down starch. (Score: 1)
2. When the enzyme/inhibitor complex touches starch, it does not break down the starch molecules. (Score: 1)
3. The presence of the amylase inhibitor slows down the rate of the entire reaction. (Score: 1)
4. If a few maltase molecules are added, they will not have any effect on the breakdown of starch. (Score: 1)
why doesnt the enzyme inhibitor complex breakdown strach molecules
The enzyme-inhibitor complex does not break down starch molecules because the inhibitor molecule binds to the enzyme's active site, preventing it from interacting with the substrate (starch). This inhibitory binding interferes with the enzyme's ability to catalyze the breakdown of starch into smaller molecules. As a result, the complex cannot effectively perform its enzymatic function and the breakdown of starch is inhibited.
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 rate of the reaction generally increases. This is because higher temperatures provide more energy to the molecules, leading to increased molecular collisions and more effective enzyme-substrate interactions. However, if the temperature becomes too high, the enzymes can become denatured.
If you decrease the temperature, the rate of the reaction generally decreases. This is because lower temperatures result in slower molecular motion and reduced enzyme-substrate interactions.
Both amylase and maltase can become denatured at extreme temperatures. The specific temperatures at which denaturation occurs can vary for each enzyme, but typically for amylase it is around 60-70 degrees Celsius, and for maltase it is around 50-60 degrees Celsius.
can you put that in my words
Sure! Here's a simplified explanation in your words:
When the temperature is increased, the reaction rate generally increases because there is more energy and faster movement of molecules. This helps the enzymes interact with the substrate more effectively. However, if the temperature becomes too high, the enzymes can become denatured, meaning they lose their shape and function.
On the other hand, when the temperature is decreased, the reaction rate generally decreases because there is less energy and slower movement of molecules. This reduces the chances of enzyme-substrate interactions.
Both amylase and maltase can become denatured at really high temperatures. For amylase, the denaturation occurs at around 60-70 degrees Celsius, while for maltase, it happens at around 50-60 degrees Celsius.