Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
Fundamentals of General, Organic, and Biological Chemistry (8th Edition)
8th Edition
ISBN: 9780134015187
Author: John E. McMurry, David S. Ballantine, Carl A. Hoeger, Virginia E. Peterson
Publisher: PEARSON
Question
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Chapter 19, Problem 19.86CP

(a)

Interpretation Introduction

Interpretation:

The effect in the rate of an enzyme-catalysed reaction should be determined if temperature is lowered from 37°Cto15°C for an enzyme.

Concept Introduction:

Enzyme:

  • It is a protein or a molecule which can act as a catalyst for a biological reaction.
  • Does not affect the equilibrium point of the reaction.
  • Active site of the enzyme is the region where the reaction takes place.
  • Enzyme’s activity can be specific which means the activity is limited to a certain substrate and a certain type of reaction and it is referred to as specificity of the enzyme.

Factors affecting enzyme activity:

Substrate concentration

Enzyme concentration

Temperature

pH

(b)

Interpretation Introduction

Interpretation:

The effect in the rate of an enzyme-catalysed reaction should be determined if temperature is lowered from 37°Cto60°C for an enzyme.

Concept Introduction:

Enzyme:

  • It is a protein or a molecule which can act as a catalyst for a biological reaction.
  • Does not affect the equilibrium point of the reaction.
  • Active site of the enzyme is the region where the reaction takes place.
  • Enzyme’s activity can be specific which means the activity is limited to a certain substrate and a certain type of reaction and it is referred to as specificity of the enzyme.

Factors affecting enzyme activity:

Substrate concentration

Enzyme concentration

Temperature

pH

(c)

Interpretation Introduction

Interpretation:

The effect in the rate of an enzyme-catalysed reaction should be determined if the pH is lowered from 7.4 to 3

Concept Introduction:

Enzyme:

  • It is a protein or a molecule which can act as a catalyst for a biological reaction.
  • Does not affect the equilibrium point of the reaction.
  • Active site of the enzyme is the region where the reaction takes place.
  • Enzyme’s activity can be specific which means the activity is limited to a certain substrate and a certain type of reaction and it is referred to as specificity of the enzyme.

Factors affecting enzyme activity:

Substrate concentration

Enzyme concentration

Temperature

pH

(d)

Interpretation Introduction

Interpretation:

The effect in the rate of an enzyme-catalysed reaction should be determined if the pH is increased from 7.4 to 10.

Concept Introduction:

Enzyme:

  • It is a protein or a molecule which can act as a catalyst for a biological reaction.
  • Does not affect the equilibrium point of the reaction.
  • Active site of the enzyme is the region where the reaction takes place.
  • Enzyme’s activity can be specific which means the activity is limited to a certain substrate and a certain type of reaction and it is referred to as specificity of the enzyme.

Factors affecting enzyme activity:

Substrate concentration

Enzyme concentration

Temperature

pH

(e)

Interpretation Introduction

Interpretation:

The effect in the rate of an enzyme-catalysed reaction should be determined if the amount of substrate is doubled.

Concept Introduction:

Enzyme:

  • It is a protein or a molecule which can act as a catalyst for a biological reaction.
  • Does not affect the equilibrium point of the reaction.
  • Active site of the enzyme is the region where the reaction takes place.
  • Enzyme’s activity can be specific which means the activity is limited to a certain substrate and a certain type of reaction and it is referred to as specificity of the enzyme.

Factors affecting enzyme activity:

Substrate concentration

Enzyme concentration

Temperature

pH

(f)

Interpretation Introduction

Interpretation:

The effect in the rate of an enzyme-catalysed reaction should be determined if the amount of substrate is halved.

Concept Introduction:

Enzyme:

  • It is a protein or a molecule which can act as a catalyst for a biological reaction.
  • Does not affect the equilibrium point of the reaction.
  • Active site of the enzyme is the region where the reaction takes place.
  • Enzyme’s activity can be specific which means the activity is limited to a certain substrate and a certain type of reaction and it is referred to as specificity of the enzyme.

Factors affecting enzyme activity:

Substrate concentration

Enzyme concentration

Temperature

pH

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Students have asked these similar questions
The graph shows the reaction coordinate of an enzymatic reaction of substrate to product a) which number correlates with the overall Keq of the reaction going from S to P? b) which number correlates with the velocity of the reaction WITHOUT enzyme (ie. starting with only substrate)? C) which number correlates with the overall velocity of the reaction WITH SATURATED enzyme D) the initial velocity of this reaction increases by a specific factor in the presence of enzyme. The difference between which two numbers best correlates with this enhancement in velocity? 1) 3 and 1 2) 3and 2 3) 3 and 4 4) 3 and 5 5) 3 and 6
For the reaction A ==> B, Delta G'° = -60 kJ/mol. The reaction is started with 10 mmol of A; no B is initially present. After 24 hours, analysis reveals the presence of 2 mmol of B, 8 mmol of A. Which is the most likely explanation? OA) A and B have reached equilibrium concentrations B) An enzyme has shifted the equilibrium toward A C) B formation is kinetically slow; equilibrium has not been reached by 24 hours ○ D) Formation of B is thermodynamically unfavorable ○ The result described is impossible, given that Delta G'o is -60 kJ/mol
Most enzymes have optimum operating conditions to function at maximum rate or velocity. Some of these conditions are the pH temperature the enzyme concentration and the substrate concentration. The optimum pH and temperature values for most enzymes are: a) pH of 1.0 and + 100 oC b) pH of 11.0 and - 7 oC c) pH of 7.0 and + 37 oC d) pH of 14.0 and + 370 oC e) None of the above

Chapter 19 Solutions

Fundamentals of General, Organic, and Biological Chemistry (8th Edition)

Ch. 19.5 - Prob. 19.11PCh. 19.5 - Prob. 19.12PCh. 19.6 - Prob. 19.13PCh. 19.6 - Prob. 19.14PCh. 19.7 - (a) L-Threonine is converted to L-isoleucine in a...Ch. 19.8 - AZT (zidovudine) inhibits the synthesis of the HIV...Ch. 19.8 - Prob. 19.3CIAPCh. 19.8 - Prob. 19.16PCh. 19.9 - Does the enzyme described in each of the following...Ch. 19.9 - Prob. 19.18PCh. 19.9 - Compare the structures of vitamin A and vitamin C....Ch. 19.9 - Prob. 19.20PCh. 19.9 - Prob. 19.21KCPCh. 19.9 - Prob. 19.22PCh. 19.9 - Prob. 19.4CIAPCh. 19.9 - Prob. 19.6CIAPCh. 19.9 - Prob. 19.7CIAPCh. 19.9 - Enzyme levels in blood are often elevated in...Ch. 19.9 - Prob. 19.9CIAPCh. 19.9 - Prob. 19.23PCh. 19 - Prob. 19.24UKCCh. 19 - Prob. 19.25UKCCh. 19 - Prob. 19.26UKCCh. 19 - Prob. 19.27UKCCh. 19 - Prob. 19.28APCh. 19 - Explain how the following mechanisms regulate...Ch. 19 - Prob. 19.30APCh. 19 - Prob. 19.31APCh. 19 - Prob. 19.32APCh. 19 - Prob. 19.33APCh. 19 - Prob. 19.34APCh. 19 - Prob. 19.35APCh. 19 - Prob. 19.36APCh. 19 - Prob. 19.37APCh. 19 - Name an enzyme that acts on each molecule. (a)...Ch. 19 - Name an enzyme that acts on each molecule. (a)...Ch. 19 - What features of enzymes make them so specific in...Ch. 19 - Describe in general terms how enzymes act as...Ch. 19 - Prob. 19.42APCh. 19 - Prob. 19.43APCh. 19 - Prob. 19.44APCh. 19 - Prob. 19.45APCh. 19 - Prob. 19.46APCh. 19 - Prob. 19.47APCh. 19 - What is the difference between the lock-and-key...Ch. 19 - Why is the induced-fit model a more likely model...Ch. 19 - Prob. 19.50APCh. 19 - Prob. 19.51APCh. 19 - How do you explain the observation that pepsin, a...Ch. 19 - Prob. 19.53APCh. 19 - Prob. 19.54APCh. 19 - Prob. 19.55APCh. 19 - Prob. 19.56APCh. 19 - Prob. 19.57APCh. 19 - The text discusses three forms of enzyme...Ch. 19 - Prob. 19.59APCh. 19 - Prob. 19.60APCh. 19 - Prob. 19.62APCh. 19 - Prob. 19.63APCh. 19 - The meat tenderizer used in cooking is primarily...Ch. 19 - Prob. 19.65APCh. 19 - Why do allosteric enzymes have two types of...Ch. 19 - Prob. 19.67APCh. 19 - Prob. 19.68APCh. 19 - Prob. 19.69APCh. 19 - Prob. 19.70APCh. 19 - Prob. 19.71APCh. 19 - Prob. 19.72APCh. 19 - Prob. 19.73APCh. 19 - Prob. 19.74APCh. 19 - Prob. 19.75APCh. 19 - Prob. 19.76APCh. 19 - Prob. 19.77APCh. 19 - Prob. 19.78APCh. 19 - Prob. 19.79APCh. 19 - Prob. 19.80CPCh. 19 - Prob. 19.81CPCh. 19 - Prob. 19.82CPCh. 19 - Prob. 19.83CPCh. 19 - Prob. 19.84CPCh. 19 - Prob. 19.85CPCh. 19 - Prob. 19.86CPCh. 19 - Prob. 19.87CPCh. 19 - Prob. 19.88GPCh. 19 - The ability to change a selected amino acid...Ch. 19 - Prob. 19.90GPCh. 19 - Prob. 19.91GP
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