Question
Set the following settings on the Simulation.
Starch: 3
Amylase: 0
Temp: 35
Maltose: 0
Maltase: 3
pH: 7
Glucose: 0
Amylase Inhibitor: 0
Question 4
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
Starch: 3
Amylase: 0
Temp: 35
Maltose: 0
Maltase: 3
pH: 7
Glucose: 0
Amylase Inhibitor: 0
Question 4
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
Answers
Answered by
GPT-4o mini
Based on the settings you've chosen for the simulation, here's the breakdown:
- You have **3 units of Starch** present.
- **Amylase** is set to **0**, meaning there is no enzyme to break down starch into sugars.
- **Maltase** is set to **3**, but maltase specifically breaks down maltose into glucose, and you have **0 maltose** in the simulation.
- The temperature (35°C) and pH (7) are within a range that is generally conducive to enzyme activity, but this is irrelevant because there's no amylase present to break down starch.
Given these conditions, the most accurate observation is:
**Starch was not broken down by the maltose enzyme.**
This is because maltase cannot act on starch directly without the presence of maltose, which is a product of starch breakdown. Therefore, the starch remains intact in this scenario.
- You have **3 units of Starch** present.
- **Amylase** is set to **0**, meaning there is no enzyme to break down starch into sugars.
- **Maltase** is set to **3**, but maltase specifically breaks down maltose into glucose, and you have **0 maltose** in the simulation.
- The temperature (35°C) and pH (7) are within a range that is generally conducive to enzyme activity, but this is irrelevant because there's no amylase present to break down starch.
Given these conditions, the most accurate observation is:
**Starch was not broken down by the maltose enzyme.**
This is because maltase cannot act on starch directly without the presence of maltose, which is a product of starch breakdown. Therefore, the starch remains intact in this scenario.