Question

1. use the information from the following data table and the image from question 3 to answer the prompts below. (4 pts)

at what temperature does amylase break down starch the best?
what happens to amylase activity as the temperature increases from 40 - 100 degrees celsius?
draw what amylase might look like at 90 degrees celsius. (see question 3)
explain why amylase would be ineffective at breaking down starch at 90 degrees based on your drawing from part c.

1. using the enzyme above, draw a substrate that the pictured enzyme will interact with in the box below. (1 pt)
2. then, draw another substrate that the enzyme will not interact with in the box below. (1 pt)

Explanation:

• For the first question, we look at the amylase activity values. The highest activity is at 40 degrees Celsius, so that's when it breaks down starch best.
• For the second question, as temperature increases from 40 - 100 degrees Celsius, looking at the amylase activity values (34.8 at 40, 29.3 at 50, 15.7 at 60, 8.9 at 70, 4.3 at 80, 0 at 90 and 100), we can see the activity decreases.
• For the fourth question, enzymes have a specific shape (active site) to bind with substrates. At high temperatures (like 90 degrees Celsius), the enzyme (amylase) denatures. Denaturation changes the shape of the enzyme. If the shape of the active site (where it binds to starch) is changed, it can't bind effectively to starch (the substrate) anymore.

Answer:

• At 40 degrees Celsius, amylase breaks down starch the best.
• As the temperature increases from 40 - 100 degrees Celsius, amylase activity decreases.
• (Drawing part: Since it's a drawing instruction, in an exam - like setting, one would draw a distorted version of the enzyme (compared to its normal shape, maybe the 'active site' part is misshapen).)
• Amylase is ineffective at 90 degrees Celsius because the high temperature causes the enzyme to denature. Denaturation alters the enzyme's shape, specifically the shape of its active site. Since the active site (which is supposed to fit with starch - the substrate) is deformed, amylase can't bind to starch properly to catalyze the breakdown reaction.