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If amylase is attached to the amylase inhibitor, it will not be able to break down starch. The inhibitor binds to the amylase, preventing it from functioning effectively, thus blocking its ability to catalyze the breakdown of starch into maltose and glucose.
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When the enzyme/inhibitor complex touches starch, it does not result in a reaction. The amylase cannot interact with starch because it is still bound to the inhibitor. Therefore, starch remains intact and is not broken down further.
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The presence of the amylase inhibitor affects the rate of the entire reaction by making it slower. Since the inhibitor is preventing amylase from acting on starch, the rate of breakdown of starch will decrease significantly.
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If you add a couple of maltase molecules, the addition of maltase will have no impact on the reaction involving starch, since maltase specifically breaks down maltose into glucose, and maltose is not present in this simulation. Without maltose to act upon, maltase has no substrate to interact with, so it will not affect the overall reaction.
Set the following settings on the Simulation.
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?
3 answers
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When you increase the temperature: Increasing the temperature generally leads to an increase in the kinetic energy of the molecules involved in the reaction. This can increase the rate of enzyme activity up to a certain point, potentially accelerating the breakdown of starch by amylase initially. However, if the temperature is raised excessively, it can also lead to enzyme denaturation.
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When you decrease the temperature: Decreasing the temperature typically results in a decrease in the kinetic energy of molecules, which slows down molecular interactions. This would likely result in a slower rate of enzyme activity and a reduced rate of starch breakdown because the enzymes would not be as effective at catalyzing the reaction.
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Do either of the enzymes become denatured with temperature? Yes, enzymes can become denatured with temperature. Most enzymes, including amylase and maltase, have an optimal temperature range (often around 35-40°C). If the temperature exceeds this optimal range, typically around 50-60°C or higher, denaturation can occur, resulting in a loss of enzyme activity. Conversely, extremely low temperatures (well below the optimal range) can cause enzymes to become inactive but typically do not lead to denaturation; instead, they are often reversible upon returning to optimal conditions.