QUESTION 2 An enzyme, rennin or chymosin is responsible for breaking down the proteins in milk, which results in the formation of curds and whey. You cannot use certain fresh fruits such as pineapple, kiwi, and papaya when making Jello because they contain an enzyme, papain which degrade the proteins in

QUESTION 2 An enzyme, rennin or chymosin is responsible for breaking down the proteins in milk, which results in the formation of curds and whey. You cannot use certain fresh fruits such as pineapple, kiwi, and papaya when making Jello because they contain an enzyme, papain which degrade the proteins in

Chemistry for Today: General, Organic, and Biochemistry

9th Edition

ISBN:9781305960060

Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen

Publisher:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen

Chapter20: Enzymes

Section: Chapter Questions

Problem 20.32E: When handling or storing solutions of enzymes, the pH is usually kept near 7.0. Explain why.

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Similar questions

In the multienzyme sequence shown below, molecules of D are able to fit to the enzyme E1 and prevent the conversion of A to B. What is this action of E called? AE1BE2CE3D a. effector inhibition b. allosteric inhibition c. feedback inhibition d. competitive inhibition by nonproduct
The human body has an average pH of about 7 and a temperature of about 37C. Use graphs to illustrate enzyme activity in the human body as a function of the following: a. Substrate concentration b. Enzyme concentration c. pH include pH optimum value d. Temperature include temperature optimum value
Explain how the pasteurization of milk utilizes one of the factors that influence enzyme activity.
Draw a graph that shows the effect of increasing substrate concentration on the rate of an enzyme-catalyzed reaction (at constant temperature, pH, and enzyme concentration).
Explain how an enzyme is able to catalyze the synthesis of of a large molecule from two smaller molecules.
A process that occurs in the human body is shown in the diagram (arrow's direction points to the direction of this hydrolysis reaction). What would happen if a temperature change -caused the shape of the enzyme's active site to be altered? + Active Site Dipeptide (Substrate) )-( Enzyme Enzyme-substrate Amino complex acids Dipeptide Breakdown ) - G The dipeptide would hydrolyze slower or not at all O The amino acids would combine slower or not at all The dipeptide would hydrolyze (break down) faster There will be no effect on the rate of this hydrolysis reaction The amino acids would combine faster + } Enzyme
2. What is the chemical formula of analdosecarbohydrate molecule? 3. How many H2O molecules and C molecules is there in analdose? 4.What enzyme is missing in people who are lactose intolerant? What is the functionof this enzyme and why does it make people feel sick?
please answer all 45
The enzyme d-amino acid oxidase has avery high turnover number because the d-amino acids are potentially toxic. The KM for the enzyme is in the range of 1 to2 mM for the aromatic amino acids and in the range of 15 to20 mM for such amino acids as serine, alanine, and the acidicamino acids. Which of these amino acids are the preferred substrates for the enzyme?
Why are certain drugs called enzyme inhibitors?
For many years domestic rubbish has been disposed of in landfill sites. these sites produce a mixture of gases called landfill gas, which contains methane and carbon dioxide. Landfill gas is formed in three stages (a) In the first stage, nautral macromolecule are broken down by hydrolysis (i) complete the following : proteins hydrolyse to _____________ ??? carbohydrates hydrolyse to ______________???
Activation of a zymogen is by covalent modification. How might phosphorylation or dephosphorylation (also covalent modification) modify an enzyme to make it more active (or more inactive)?