Hit the reset button and then set the following settings on the Simulation

Question

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 (higher pH) and more acidic (lower pH) until all of the enzymes are denatured.
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1 point
6.0 and 7.5
5.5 and 7.5
5.5 and 8.5
6.5 and 7.5

Answer 1

To determine the pH at which all of the amylase becomes denatured, you would typically refer to the enzyme's stability range. Amylase generally has an optimal pH range around 6.7 to 7.0, with denaturation occurring outside this range.

From the options provided:

• 6.0 and 7.5: This range might indicate that at these pH levels, amylase could start to denature.
• 5.5 and 7.5: This suggests that both acidic (5.5) and basic (7.5) conditions lead to denaturation.
• 5.5 and 8.5: Similarly, this indicates that both extreme acidic and basic conditions could lead to denaturation.
• 6.5 and 7.5: This option implies denaturation at these slightly more neutral values.

Given typical enzyme behavior:

• At pH values below 6.0 (acidic), amylase begins to denature.
• At pH values above 7.0, amylase may also denature.

Based on this information, 5.5 and 8.5 would be the most likely answer, as these values encompass both acidic and basic extremes where denaturation likely occurs.