Name: Dela Torre, Karlene Angelei & Diaz, Neil Jefferson Year and Section: 1-F

Date/Class Schedule: 11/03/21 (Wednesday) Professor: Sir Rapista

Activity: Virtual Simulation

Enzyme Mechanisms and Control
In this activity, you will be examining an enzyme-mediated reaction involving amylase.
Go to the enzyme simulation link at https://www.biologysimulations.com/enzymes. The reaction
involved in this simulation is given below:

Objective:
• to explain the different factors affecting the reaction rates of enzyme activity such as
temperature, pH, inhibitors and concentration of the substrate and enzyme.

Procedure
Part A: Temperature
1. Set starch to 3 mmol and amylase to 1 mmol. Set maltose, maltase, glucose, and
amylase inhibitor to 0. Set pH to 7 and temperature to 35 ˚C. Run the simulation. Pause
after 15 seconds.
2. Reset the simulation and repeat procedure 1 but set the temperature at 45 ˚C. Pause
after 15 seconds.
3. Reset the simulation and repeat procedure 1 but set the temperature at 25 ˚C. Pause
after 30 seconds.
4. Calculate the rate of maltose production by dividing the amount of maltose produced by
the time it took to consume all the starch.
Part B: pH
1. Set starch to 3 mmol and amylase to 1 mmol. Set maltose, maltase, glucose, and
 amylase inhibitor to 0. Set pH to 7 and temperature to 35 ˚C. Run the simulation. Pause
after 15 seconds.
2. Reset the simulation and repeat procedure 1 but set the pH at 5, 8 and 9. Pause after 15
seconds.
3. Calculate the rate of maltose production by dividing the amount of maltose produced by
the time it took to consume all the starch.
Part C: Substrate Concentration
1. Set maltose, maltase, glucose, and amylase inhibitor to 0. Set pH to 7 and temperature
to 35 ˚C.
2. Set amylase to 1 mmol.
3. Set starch to 1 mmol.
4. Run the simulation and record the amount of time it takes for all of the starch to be
converted to maltose.
5. Repeat with the starch set to 2, 3, 4, and 5 mmol.
6. Calculate the rate of maltose production by dividing the amount of maltose produced by
the time it took to consume all of the starch.
Part D: Enzyme Concentration
1. Set maltose, maltase, glucose, and amylase inhibitor to 0. Set pH to 7 and temperature
to 35.
2. Set amylase to 1 mmol.
3. Set starch to 2.5 mmol.
4. Run the simulation and record the amount of time it takes for all of the starch to be
converted to maltose.
5. Repeat with amylase set to 2, 3, 4, and 5 mmol.
6. Calculate the rate of maltose production by dividing the amount of maltose produced by
the time it took to consume all the starch.
Part E: Inhibitors
1. Set starch to 3.5 mmol and amylase to 2 mmol. Set maltose, maltase, glucose, and
amylase inhibitor to 0. Set pH to 7 and temperature to 35 ˚C. Run the simulation. Pause
after 25 seconds.
2. Reset the simulation and repeat procedure 1 but set the amylase inhibitor to 1, 2, 3 and
4 mmol. Pause after 20 seconds.
Results and Discussion:
Identify the following:
a.) Substrate: Starch
b.) Enzyme: Amylase
c.) Product: Maltose
Part A:
Starting temp. Time to consume Maltose produced Rate of maltose
all starch (sec) (mmol) production (mmol/sec)

25 ˚C 30sec 6mmol 0.2mmol/sec

35 ˚C 4sec 6mmol 1.5mmol/sec

45 ˚C 5sec 6mmol 1.2mmol/sec

1. Based on the step 1 simulation, what happens to the amount of starch, amylase, and maltose
over time?
Upon observing the simulation, amylases break down starch into smaller molecules,
resulting in maltose. After 15 seconds, a total of 6 maltose, 2 amylase, and none of the
starch remains.
2. How does the temperature affect the rate of reaction of enzyme activity?
In terms of how the temperature affect the reaction, the rate of an enzyme-catalysed
reaction increases as the temperature increases. However, at high temperatures the rate
decreases again because the enzyme becomes denatured and can no longer function (as
shown in 45˚C.

Part B:

Starting pH Time to consume Maltose produced Rate of maltose

all starch (sec) (mmol) production (mmol/sec)
 5 Starch did not 0mmol --
dissolve after 15sec

7 8sec 6mmol 0.75mmol/sec

8 14sec 6mmol 0.43mmol/sec

9 Starch did not 0mmol --

dissolve after 15sec

1. How does the pH affect the rate of reaction of enzyme activity?

The pH scale runs from 1 to 14 and is a measure of how acidic or basic a substance is.
At a given pH level, each enzyme performs best. An enzyme's ideal pH is determined by the
environment in which it operates. As the pH increases so does the rate of enzyme activity.
Also, the shape and structure of the enzyme will change as the pH of the reaction medium
varies.

Part C:
Starting Time to consume Maltose produced Rate of maltose
starch all starch (sec) (mmol) production (mmol/sec)
(mmol)

1 3 2 0.67mmol/sec

2 4 4 1mmol/sec

3 8 6 0.75mmol/sec

4 13 8 0.62mmol/sec

5 10 10 1mmol/sec

1. How does the substrate concentration affect the reaction rate of enzyme activity?
- The substrate concentration affects the reaction in a directly proportional manner in terms of
 both the time, as well as the number of maltose produced. It is shown in the data that the
number of maltose produced is increased when the substrate is also increased.

2. Make a graph representing how the starting amount of starch affects the rate of maltose
production.

(The y-axis represents the rate of reaction while the x-axis represents the starting substrate amount)

Part D:
Starting Time to Maltose produced Rate of maltose
amylase consume all (mmol) production (mmol/sec)
(mmol) starch (sec)

1 2 5 2.5mmol/sec
 2 3 5 1.67mmol/sec

3 1 5 5mmol/sec

4 4 5 1.25mmol/sec

5 1 5 5mmol/sec

1. How does the enzyme concentration affect the reaction rate of enzyme activity?
- There seem to be a direct relationship between the amount of enzyme concentration and the
time it takes for all of the substrate to be consumed with a few outliers in the said table.
Besides the two outliers, it is directly proportional meaning that the more enzyme
concentration there is, the faster it takes for the substrate to be converted.
2. Make a graph representing how the starting amount of amylase affects the
rate of maltose production.

(The y-axis represents the rate of reaction while the x-axis represents the starting enzyme amount)
Part E:
Starting amylase Time to consume Maltose Rate of maltose
inhibitor (mmol) all starch (sec) produced production (mmol/sec)
(mmol)

1 3 7 2.33mmol/sec

2 5 7 1.4mmol/sec

3 8 7 0.875mmol/sec

4 9 7 0.78mmol/sec

1. How does inhibitor affect the reaction rate of enzyme activity?

- The way the inhibitor affected the enzyme activity was through it prolonging the reaction
time of the solution. The inhibitor literally inhibits some reaction from happening causing the
amylase to work slower than it needs to be.
2. Make a graph representing how the starting amount of amylase inhibitor affects the rate
of maltose production.

(The y-axis represents the rate of reaction while the x-axis represents the starting inhibitor amount)
Reference:

• Enzyme. (2021). Biology Simulations. https://www.biologysimulations.com/enzymes