Sure! Based on the experimental settings you've provided for the simulation regarding starch and amylase, here are the observations addressing the points you requested:
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If amylase is attached to the amylase inhibitor, will it break down starch?
- No, if amylase is bound to the amylase inhibitor, it will not be able to break down starch. The binding of the inhibitor prevents the enzyme from interacting with the starch substrate, thereby inhibiting its activity.
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What happens to the enzyme/inhibitor complex when it touches starch?
- When the enzyme/inhibitor complex comes into contact with starch, the amylase inhibitor will still prevent the enzyme from catalyzing the breakdown of starch. Thus, there will be no reaction or breakdown of starch into maltose or glucose, regardless of contact with starch.
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How does the presence of the amylase inhibitor affect the rate of the entire reaction? (Faster or Slower)
- The presence of the amylase inhibitor affects the rate of the reaction by making it slower. Since inhibitors reduce enzyme activity, the breakdown of starch will be significantly impeded, leading to lower production rates of maltose and glucose.
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What would happen if you add a couple of maltase molecules?
- If a couple of maltase molecules are added, they will not have any effect on the reaction occurring with starch, as maltase specifically breaks down maltose into glucose. Since there is no maltose present (as starch is not broken down due to the presence of the amylase inhibitor), the added maltase will have nothing to act upon, and therefore, it will not influence the reaction taking place.
Overall, the presence of the amylase inhibitor significantly limits the enzymatic breakdown of starch due to its interference with amylase activity.