the question is to give detailed scientific knowledge about the effect of the concentration of starch on amylase in a controlled reaction? what happens to the amylase when the level of starch increases?? plz help
2006-06-16 08:43:49 · 6 answers · asked by Anonymous in Education & Reference ➔ Homework Help
Well I don't know much about it but look at it this way: what happens normally when starch reacts with amylase? I'm guessing that sugar is produced. If so, I would be willing to bet that when you increase the amount of starch, the rate that sugar is produced increases (enzyme makes contact with starch molecules more frequently, as there is more of it to hit). Of course this will only happen up to a point. Once a certain amount has been added, the amylase will be at its maxium speed of sugar converting, so the speed will stay the same.
I hope this helps, good luck!
2006-06-16 22:54:17 · answer #1 · answered by guest 5 · 8⤊ 0⤋
The starch is a polymer of glucose. The amylase attaches to the chain at the enzyme's active site. It adds water into the bond between two glucose monomers, making this a hydrolysis reaction. It breaks alpha 1-4 links in the middle of the starch chain.
The amylase is a catalyst, meaning it increases the reaction rate but is not used up, so can perform the reaction many times.
If you increase the concentration of the starch, it will form more enzyme-substrate complexes with the amylase, consequently increasing the rate of reaction. However, once all the available enzyme is working at its maximum rate, adding more starch will not increase the rate still further.
The speed of the reaction as a function of the substrate concentration is said to follow Michaelis-Menton kinetics.
2006-06-17 12:08:46 · answer #2 · answered by cstspeedy 6 · 0⤊ 0⤋
Amylase turns starch (which is released in bursts) into glucose (which is a short term source of energy) so that it can pass through the walls of the small intestine. Therefore, the amylase would take longer to break down the starch.
2006-06-17 06:31:33 · answer #3 · answered by Anonymous · 0⤊ 0⤋
As the concentration increases, the number of starch molecules increases, there are therefore more substrates available to bond with the enzyme, the rate of reaction then increases making the reaction occur faster.
2006-06-17 16:51:19 · answer #4 · answered by clevagirl 2 · 0⤊ 0⤋
you wont get more starch amylase will turn starch into sugar that's one of the ways moonshiners turn corn into something that will ferment ...your saliva allso does the same thing turns starch into sugar so you can digest it better
2006-06-16 15:54:48 · answer #5 · answered by highlander44_tx 3 · 0⤊ 0⤋
I think it will turn more of the starch into glucose. Until it becomes denatured. although im not sure.
2006-06-16 15:55:15 · answer #6 · answered by Polly 3 · 0⤊ 0⤋