Enzyme Simulation - Amylase B -

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Enzyme Simulation 
 
Name: Matheus Lopes 
 
You will be examining an enzyme-mediated reaction involving amylase. 
Go to the enzyme simulation at Biology Simulations. 
I. Background Info: 
The reaction involved in this simulation: 
 
 
 
1. Set starch to 2.5 mmol and amylase to 1 mmol. Set maltose, maltase, glucose, and amylase 
inhibitor to 0. Set pH to 7 and temperature to 35. Run the simulation, observe what happens 
and answer the following questions: 
 
a. Identify the following: 
Substrate amido 
Product glucose 
Enzyme maltose 
 
a. What happens to the amount of starch over time? 
Ela diminui ao longo do tempo 
 
b. What happens to the amount of maltose? 
Aumenta no decorrer do tempo 
 
c. What happens to the amount of amylase? 
Permanece a mesma 
 
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II. Substrate concentration 
Experimental Question: How does starch concentration affect the rate of product production? 
 
1. Write your hypothesis. 
 
Hypothesis: Observando a simulação, o amido aumenta a taxa de produção das enzimas 
 
2. Set maltose, maltase, glucose, and amylase inhibitor to 0. Set pH to 7 and temperature 
to 35. 
3. Set amylase to 1 mmol. 
4. Set starch to 1 mmol. 
5. Run the simulation and record the amount of time it takes for all of the starch to be 
converted to maltose. 
6. Repeat with the starch set to 2, 3, 4, and 5 mmol. 
7. Calculate the rate of maltose production by dividing the amount of maltose produced by 
the time it took to consume all of the starch. 
Data: 
 
Starting starch 
(mmol) 
Time to consume all 
starch (sec) 
Maltose produced 
(mmol) 
Rate of maltose 
production (mmol/sec) 
1 5 sec 1 0,2 
2 4 sec 4 1 
3 6 sec 6 6 
4 10 sec 8 0,8 
5 19 10 0,526 
 
8. Insert a graph representing how the starting amount of starch affects the rate of 
maltose production. 
 
 
 
 
 
 
 
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9. Write a sentence conclusion. 
A amylase quebra o amido, fazendo com que a maltase consiga quebrar a maltose e 
criar glucose 
 
10. Write a paragraph explaining your conclusion in terms of what is happening at a 
molecular level. 
 
 
 
III. Enzyme concentration 
Experimental Question: How does enzyme concentration affect the rate of product production? 
 
1. Write your hypothesis. 
 
Hypothesis: as enzimas ajudam a aceleram a reação 
 
2. Set maltose, maltase, glucose, and amylase inhibitor to 0. Set pH to 7 and temperature 
to 35. 
3. Set amylase to 1 mmol. 
4. Set starch to 2.5 mmol. 
5. Run the simulation and record the amount of time it takes for all of the starch to be 
converted to maltose. 
6. Repeat with amylase set to 2, 3, 4, and 5 mmol. 
7. Calculate the rate of maltose production by dividing the amount of maltose produced by 
the time it took to consume all of the starch. 
 
 
 
 
 
 
 
 
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Data: 
 
Amylase (mmol) Time to consume all 
starch (sec) 
Maltose produced 
(mmol) 
Rate of maltose 
production (mmol/sec) 
1 5 sec 5 1 
2 3 sec 5 1,666 
3 3 sec 5 1,666 
4 1 sec 5 0,2 
5 1 sec 5 0,2 
 
8. Insert a graph representing how the starting amount of amylase affects the rate of 
maltose production. 
 
9. Write a sentence conclusion. 
Quanto mais amylase, mais rápido o amido vira maltose 
 
10. Write a paragraph explaining your conclusion in terms of what is happening at a 
molecular level. 
 
A amylase aumenta a velocidade com o qual o amido é transformado em maltose 
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IV. pH 
Experimental Question: How does pH affect the rate of product production? 
 
1. Write your hypothesis. 
 
Hypothesis: O ph pode inutilizar a enzima, fazendo com que ela desnature e não compra suas funções 
 
2. Write a procedure to test your hypothesis. 
 
 
A professora informou os dados na aula das 14 horas do dia 15:02 
 
3. Data: Make a table to record your data. 
 
 
 
 
 
 
 
 
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4. Insert a graph representing how pH affects the rate of maltose production. 
 
 
 
 
 
 
 
 
 
 
5. Write a sentence conclusion. 
Alterando o pH as enzimas n’ao trabalham da forma esperada, sendo um pouco mais 
lentas quando o pH não está em equilíbrio 
 
6. Write a paragraph explaining your conclusion in terms of what is happening at a 
molecular level. 
 
Entre os pH 6 e 8 as enzimas conseguem efetuar seus trabalhos, acima e abaixo 
desses valores elas se desnaturam, pois ou o meio está acido demais ou o meio está 
básico demais. Ou seja, elas só desempenham suas funções no pH neutro, ou 
levemente acido ou levemente básico 
 
 
 
 
 
 
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V. Temperature 
Experimental Question: How does temperature affect the rate of product production? 
 
1. Write your hypothesis. 
 
Hypothesis: A temperatura pode ou não desnaturar uma enzima, dificultando seu funcionamento. 
 
2. Write a procedure to test your hypothesis. 
 
 
 
3. Data: Make a table to record your data. 
 
 
 
4. Insert a graph representing how pH affects the rate of maltose production. 
 
 
 
 
 
 
 
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5. Write a sentence conclusion. 
Da mesma forma que no pH, a enzima precisa de um temperatura ideal para o seu 
funcionamento, tendo uma ótima taxa de trabalho quando a temperatura está em 
torno dos 35ºC 
 
6. Write a paragraph explaining your conclusion in terms of what is happening at a 
molecular level.