What can you do to your models of starch and of a polypeptide chain in a protein to make them more accurate?

Polypeptids

A polypeptide is a linear chain (without ramifications) of aminoacids linked by peptidic-bonds. We speak of a polypeptide when the chain contains between 10 and 100 amino acids. Above 100 amino acids are generally referred to as protein.

Among them, multicyclic peptides, phosphorylated peptides or those incorporating non-peptide bonds or conjugated peptides.

Starch

Starch is a mixture of two homopolymers, amylose and amylopectin

* Amylose, slightly branched with short branches and a molecular weight of between 10,000 and 1,000,000 Dalton (600 to 1000 glucose molecules).

* amylopectin or isoamylose, a branched molecule with long branches every 24 to 30 glucose units via α (1-6) bonds. Its molecular weight can range from 1,000,000 to 100,000,000 Dalton (between 10,000 and 100,000 glucose units).

To summarize the structure of the polypeptides is still linear, but the structure of the starch has ramifications.

they both go up but then go back down. they both end lower than they started. lastly, they both are competitive/the second on.

explanation:

answer: substrate concentration. enzymes work best when there is a high enough substrate concentration for the reaction they catalyse.