The enzymatic hydrolysis of starch was carried out with and without maltose and -dextrin added. (Adapted from

The enzymatic hydrolysis of starch was carried out with and without maltose and α-dextrin added. (Adapted from S. Aiba, A. E.
Humphrey, and N.F. Mills, Biochemical Engineering, New York: Academic Press, 1973.) Starch → α-dextrin → Limit dextrin → Maltose

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No Inhibition Cs (g/dm) 12.5 9.0 4.25 1.0 -rs (relative) 100 92 70 29 Maltose added (/= 12.7 mg/dm) Cs (g/dm) 10 5.25 2.0 1.67 -rs (relative) 77 62 38 34 a-dextrin added (/= 3.34 mg/dm) Cs (g/dm) 33 10 3.6 1.6 -rs (relative) 116 85 55 32 Determine the types of inhibition for maltose and for a-dextrin.