Based on the settings you provided for the simulation:
- Starch: 3
- Amylase: 0 (indicating no amylase present to break down starch)
- Maltose: 0 (indicating no maltose available)
- Maltase: 3 (active enzyme)
- pH: 7 (optimal for many enzymatic reactions)
- Temp: 35 (a range where many enzymes remain active)
- Glucose: 0 (none present)
- Amylase Inhibitor: 0 (no inhibitors present)
Given these conditions, starch would not be broken down by maltase because maltase specifically breaks down maltose into glucose and does not directly act on starch. Amylase is the enzyme that would normally be responsible for breaking down starch. Since there is no amylase present (0), the starch remains undigested.
Therefore, the most appropriate observation would be:
Starch was not broken down by the maltose enzyme.