MORDENO JOHN GABRIEL O June 5, 2022

Family Name First Name M.I Date Submitted

BSED 2B SCIENCE _________ T/TH 07:30PM-9:00PM

Course and Year Major Group No. Class Schedule

_____SCI M 227 L BIOCHEMISTRY______

Subject

ENZYMES ___ _____

Experiment Title
I. Objectives

At the end of the lab simulation video, the students will be able to:

1. examine an enzyme-mediated reaction involving amylase.

2. determine the factors affecting the rate of product of production?

II. Apparatus
 Simulation lab
 Laptop/PC/Phone

III. Materials

 C6H10O5
 C12H22O11
 C6H12O6
 C9H14N4O3
 Maltase
 C9H14N4O3 Inhibitor
 Denatured C9H14N4O3
 Denatured Maltase

IV. Observation and Results

A. Background Information
For the background information we set starch into 2.5 mmol and amylase to 1 mmol.
Then we set maltose, maltase, glucose, and amylase inhibitor to 0. Lastly, we set pH to
7 and temperature to 35. Then we observed what happened and recorded it to the table
below.
Substrate Starch is the substrate.
Product The product produced is Maltose.
Enzyme Amylase is the enzyme.
Table 1: Background Information

B. Substrate concentration

1. We set maltose, glucose, and amylase inhibitor to 0. Then set pH and

temperature to 35.
2. After we then set amylase to 1 mmol.
3. Then we set starch to 1 mmol.
4. Then we started the simulation and recorded the amount of time it takes for
all of the starch to be converted to maltose.
5. After we then repeat with the starch set to 2,3, 4, and 5 mmol.
6. Lastly we then calculated the rate of maltose production by dividing the
amount of maltose produced by the time it took to consume all of the starch
and recorded it in the table below.

Starting starch Time to consume all Maltose Rate of maltose

(mmol) starch (sec) produced production (mmol/sec)
(mmol)
1 1 2 2
2 4 4 1
3 7 6 0.9
4 9 8 0.9
5 5 10 2
 Table 2: Substrate Concentration

Starting Starch and Maltose Production

12

10

0
1 2 3 4 5

Time to consume all starch (sec) Maltose produced (mmol)

Rate of maltose production (mmol/sec)

Figure 1: Substrate Concentration

C. Enzyme Concentration

1. First we set maltose, maltase, glucose, and amylase inhibitor to 0. Set pH to

7 and temperature to 35.
2. Then set amylase to 1 mmol.
3. After we then set starch to 2.5 mmol.
4. We then begin the simulation and recorded the amount of time it takes for
all of the starch to be converted to maltose.
5. We then repeat the steps with amylase set to 2, 3, 4, and 5 mmol.
6. Lastly, we calculated the rate of maltose production by dividing the amount
of maltose produced by the time it took to consume all of the starch.
Amylase Time to consume all starch Maltose produced Rate of maltose production
(mmol) (sec) (mmol) (mmol/sec)
1 2 5 2.5
2 4 5 1.3
3 2 5 2.5
4 3 5 1.7
5 2 5 2.5
Table 3: Enzyme Concentration

Enzyme Concentration
6

0
1 2 3 4 5

Amylase (mmol) Time to consume all starch

Maltose produced (mmol) Rate of maltose production (mmol/sec)

Figure 2: Enzyme Concentration

D. pH

1. First we set maltose, maltase, glucose, and amylase inhibitor to 0. Then

we set temperature to 35.
2. We then set amylase to 2 mmol.
3. And set starch to 2.5 mmol.
4. After we set the pH to 6.
5. We the begin the simulation and recorded the amount of time it takes
for all of the starch to be converted to maltose. If no reaction occurs,
record the rate as 0.
6. After is to repeat with pH set to 6.5, 7, 7.5, 8.
7. Lastly, we calculated the rate of maltose production by dividing the
amount of maltose produced by the time it took to consume all of the
starch.

pH Time to consume all Maltose produced Rate of maltose

starch (sec) (mmol) production
(mmol/sec)

6 No reaction No reaction 0

6.5 3 5 1.7

7 4 5 1.3

7.5 10 5 0.5

8 12 5 0.4

Table 4: pH Level
 pH
14

12

10

0
1 2 3 4 5

pH Time to consume all starch (sec)

Maltose produced (mmol) Rate of maltose production (mmol/sec)

Figure 3: pH Level

E. Temperature

1. First we set maltose, maltase, glucose, and amylase inhibitor to 0.Also we

set pH to 7.
2. Then we set amylase to 2 mmol.
3. We set starch to 2.5 mmol.
4. Set temperature to 25.
5. We then begin the simulation and recorded the amount of time it takes for
all of the starch to be converted to maltose. If no reaction occurs, record the
rate as 0.
6. After we then repeat the steps with the temperature set to 30, 35, 40, 45, 50,
55.
7. Lastly, we calculated the rate of maltose production by dividing the amount
of maltose produced by the time it took to consume all of the starch.

Temperature Time to consume all Maltose produced Rate of maltose

 (degrees C) starch (sec) (mmol) production
(mmol/sec)

25 No reaction No reaction 0

30 9 5 0.5

35 7 5 0.5

40 3 5 1.7

45 2 5 2.5

50 3 5 1.7

55 No reaction No reaction 0

Table 5: Temperature

Temperature
60

50

40

30

20

10

0
1 2 3 4 5 6 7

Temperature (degrees C) Time to consume all starch (sec)

Maltose produced (mmol) Rate of maltose production (mmol/sec)
 Figure 4: Temperature
V. Discussion of the Results

For the first factor that was observed which is substrate concentration, as referring
to the data gathered in the Table 2 and the graph on Figure 1. It was evident that
as the amount of starch increases, the amount of time to consume it also increases.
It was also evident that as starch increases the production of maltose also
increases in number.

The second factor we observed is enzyme concentration. Amylase was utilized as

the enzyme for this simulation. From the data gathered on Table 3 and Figure 2, it
is evident that enzymes are catalysts of the biological processes. When the
concentration of amylase increases with the constant substrate, it produces the
same number of product or maltose but the time to consume it decreases.

The third factor is the pH level. Enzymes are active under mild conditions, if the
pH is too acidic there wont be any reaction as what we can see on Table 4 and
Figure 3. When the pH level increases it is evident that it takes more time to
consume the same number of starch. Lastly, it was also evident that enzymes are
more active on the neutral pH level which is 7.

The fourth and final factor is the temperature. It is shown on Table 5 and Figure 4
that temperature has significant effect on product production. With the same
quantity of substrate and enzymes, it was shown that enzymes behave differently
on different temperatures where temperatures 25°C and 55°C has no significant
reaction and enzymes on 30°C and 35° has a slower reaction than that of 40°C
and 45°C. This was because molecules move faster at higher temperatures and
move slower at lower temperatures.

VI. Conclusion
 In this simulation, an enzyme-mediated reaction was performed in order to identify
the different factors that affects the rate of product production . The simulation
went well and no problems were encountered. From the data acquired we
identified that different factors such as substrate concentration, enzyme
concentration, the pH level and the temperature will bring forth significant
changes in the reaction. Where an increase concentration of substrate increases
also the rate of enzyme production as well as the product production. Enzyme
concentration also speeds up the reaction this also increasing the product
production. On pH levels, enzymes are very sensitive because the enzymes only
react at pH under mild conditions, if either too high or too low there wont be ant
reaction. Lastly, in higher temperatures, there is also a drastic decrease in activity
with the denaturation of enzymes, where there is no products produce at the
highest temperature which is 55°C. In conclusion, the data gathered from the
simulation supported the hypothesis where enzymes is heavily influenced by
different factors and conditions when exposed to it. These factors and conditions
are, substrate concentration, enzyme concentration, pH level and temperature.

VII. Reference

Enzymes. (n.d.). Biology Simulations. Retrieved May 30, 2022,

from https://www.biologysimulations.com/enzymes