1. When the velocity of enzyme activity is plotted against substrate concentration, which of the following isobtained?a) Straight line with negative slopeb) Straight line with positive slopec) Parabolad) Hyperbolic curve

The velocity of enzyme activity plotted against substrate concentration typically follows a…

Answered: 1. When the velocity of enzyme activity…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

See similar textbooks

Similar questions

2. “Most enzymes are gene-encoded proteins." Using this lens, explain: A) effects of increased temperature on the rate of enzymatic reactions, and B) effects of decreased temperature on enzymatic reactions, and C) importance of optimal pH and ionic strength on enzymatic reactions.
4. An enzyme-substrate complex has a Kd = 100 nM. A competitive inhibitor with which of the following Ki values will be most effective at inhibiting this enzyme? A) K₁ = 10 nM B) K₁ = 100 nM C) K₁ = 1000 nM D) None of the above - only the KM is important Briefly explain:
The activity of an enzyme can be regulated by a: A) competitive inhibitor binding to the active site. B) competitive inhibitor binding to the ES complex. C) noncompetitive inhibitor binding to the ES complex. D) Only A and C are correct. E) Only A and B are correct.
in food microbiology, how do you compute for concentration (M) and absorbance (A) of peroxidase activity on hydrogen peroxide at different pH values? (wavelength used = 415nm). can you please explain the calculations thank you if given: Temperature = 75 C Molar absorptivity coefficient = 10.5 Path length (cm) = 2 I = transmitted light = 0.45
Cabbage was first dried in a vacuum oven and was extracted with hexane. The residue was then digested with protease and amylase and further extracted with 80% ethanol. The final residue was weighed on an analytical balance. (a.) What are the functions of drying in a vacuum oven, extraction with hexane, digestion with protease and amylase, and extraction with 80% ethanol? (b.) What kind of food composition is being measured and what is the name of this analytical method? (c.) Suggest one more experimental step in order to further categorize the food composition answered in (b.)
1. Which substances are able to diffuse through dialysis tubing? Choose all that apply. - Protein - Glucose - Sodium chloride - Starch 2. In yeast, which culture(s) are able to demonstrate diffusion? (Choose one option below) A) Only the dead yeast culture demonstrated diffusion B) Both the alive and dead yeast culture demonstrated diffusion C) Only the alive yeast culture demonstrated diffusion D) Neither the alive nor dead yeast culture demonstrated diffusion 3. In yeast, which culture(s) demonstrate active transport? (Choose one option below) A) Only the alive yeast culture demonstrated active transport B) Neither the alive nor dead yeast culture demonstrated active transport C) Only the dead yeast culture demonstrated active transport D) Both the alive and dead yeast culture demonstrated active transport 4. In yeast, adenosine triphosphate (ATP) does not provide the energy for active transport to occur (True or False?) A) True B) False
1. Pepsinogen (an inactive form of the enzyme) that forms in the main cells of the stomach has a molecular weight of 42,000 D. In the gastric juice, the pepsinogen turns into the active enzyme pepsin, while its molecular weight decreases to 35,000 D. Explain the mechanism of regulation of enzyme activity. To do this: a) draw a scheme for regulating the activation of pepsin; b) name the class of the enzyme that converts pepsinogen to pepsin; c) indicate which levels of protein structural organization change when pepsin is activated.
22.
НО b) HO 1) Name each listed compound (a, b, c, d) below, 2) Arrange them in a right reaction order for corresponded conjugation, and 3) List all involved enzyme(s) in each step. OH НО- OH COOH o-t=o OH Н н OH HN H ОН H H OH HN Н OH c) НО d) HO HO HO OH COOH OH O₂PO OH XR
4. The enthalpy change of a chemical process depends only on the initial and final conditions, it is independent of the number of intermediate steps in the process. This sums up the ... a) Hess law b) heat additivity law c) law of the enthalpy of formation d) a and b e) a and c f) b and c 5. The reverse activation energy of a certain exothermic reaction is 50 kJ / mol. The direct activation energy of this reaction is: a) greater than 50 kJ / mol b) less than 50 kJ / mol c) 50 kJ / mol d) 0 kJ / mol 6. What is the overall reaction order for the next reaction. 2A + B – 2C + D v = k [A]• [B]* b) 4 c) 3 d) 2 e) 1 5432N1
Enzyme specificity us given by :- а) Km b) Vmax c) both d) none

Recommended textbooks for you

Biochemistry

ISBN:

9781319114671

Author:

Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:

W. H. Freeman

Lehninger Principles of Biochemistry

Biochemistry

ISBN:

9781464126116

Author:

David L. Nelson, Michael M. Cox

Publisher:

W. H. Freeman

Fundamentals of Biochemistry: Life at the Molecul…

Biochemistry

ISBN:

9781118918401

Author:

Donald Voet, Judith G. Voet, Charlotte W. Pratt

Publisher:

WILEY

Biochemistry

ISBN:

9781319114671

Author:

Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:

W. H. Freeman

Lehninger Principles of Biochemistry

Biochemistry

ISBN:

9781464126116

Author:

David L. Nelson, Michael M. Cox

Publisher:

W. H. Freeman

Fundamentals of Biochemistry: Life at the Molecul…

Biochemistry

ISBN:

9781118918401

Author:

Donald Voet, Judith G. Voet, Charlotte W. Pratt

Publisher:

WILEY

Biochemistry

ISBN:

9781305961135

Author:

Mary K. Campbell, Shawn O. Farrell, Owen M. McDougal

Publisher:

Cengage Learning

Biochemistry

ISBN:

9781305577206

Author:

Reginald H. Garrett, Charles M. Grisham

Publisher:

Cengage Learning

Fundamentals of General, Organic, and Biological …

Biochemistry

ISBN:

9780134015187

Author:

John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson

Publisher:

PEARSON

SEE MORE TEXTBOOKS

1. When the velocity of enzyme activity is plotted against substrate concentration, which of the following is obtained? a) Straight line with negative slope b) Straight line with positive slope c) Parabola d) Hyperbolic curve