Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + MindTap Nutrition, 1 term (6 months) Printed Access Card
14th Edition
ISBN: 9781337127523
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Question
Chapter 7, Problem 18SC
Summary Introduction
To determine:
Whether vitamin B is part of active site of the enzyme.
Introduction:
Vitamin B helps in making coenzymes. And coenzymes are important for activating the enzymes. Enzymes are the type of proteins which are involved in
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Chapter 7 Solutions
Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + MindTap Nutrition, 1 term (6 months) Printed Access Card
Ch. 7 - Prob. 1RQCh. 7 - Prob. 2RQCh. 7 - Prob. 3RQCh. 7 - Prob. 1CTCh. 7 - Prob. 2CTCh. 7 - Prob. 1SCCh. 7 - Prob. 2SCCh. 7 - Prob. 3SCCh. 7 - Prob. 4SCCh. 7 - Prob. 5SC
Ch. 7 - Prob. 6SCCh. 7 - Prob. 7SCCh. 7 - Prob. 8SCCh. 7 - Prob. 9SCCh. 7 - Prob. 10SCCh. 7 - Prob. 11SCCh. 7 - Prob. 12SCCh. 7 - Prob. 13SCCh. 7 - Prob. 14SCCh. 7 - Prob. 15SCCh. 7 - Prob. 16SCCh. 7 - Prob. 17SCCh. 7 - Prob. 18SCCh. 7 - A deficiency of niacin may result in which...Ch. 7 - Prob. 20SCCh. 7 - Prob. 21SCCh. 7 - Prob. 22SC
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- Beta oxidation is ______. a. the breakdown of sugars b. the assembly of sugars c. the breakdown of fatty acids d. the removal of amino groups from amino acidsarrow_forwardA Proenzymes is inactive because it contain an additional polypeptide chain that masks(blocks) the active site of the enzyme?arrow_forwardEnzymes are proteins that increase the rate of chemical reactions by lowering the energy activation required to facilitate the process. Explain the generalized and sequential enzyme mechanism of action (hint: from substrates to products).arrow_forward
- The following statements are either True or False. Please label accordingly. a. L-Amino reductase is an enzyme. b. Allosteric enzymes are composed of two or more protein chains. Heavy metals are examples of inhibitors. They function by binding to sulfur on cysteine amino acid residues. C. d. A reversible noncompetitive inhibitor temporarily blocks an enzyme's active site. Enzymes don't denature as easily as smaller proteins when heated or stressed due to their complex secondary and tertiary structure. e. Oxidative phosphorylation is the biochemical process by which ATP is synthesized from ADP when protons cross the inner mitochondrial membrane. f. g. DNA and RNA strands differ only in the fact that DNA forms a double helix. h. There is no secondary structure in RNA strands.arrow_forwardIf you can clearly visualize the chymotrypsin mechanism of action, you should be able to picture the structure of the transition state right after the enzyme attacks the first substrate. Think hard about what we have covered, and visualize that transition state accurately:arrow_forwardI. Indicate whether each of the following statements are true or false. _1. According to the lock-and-key model of enzyme action, the active site of an enzyme is flexible in shape. 2. In an enzyme-catalyzed reaction, the compound that undergoes a chemical change is called the substrate. 3. The nonprotein portion of a conjugated enzyme is the enzyme's active site. _4. Simple enzymes have inorganic cofactors, and conjugated enzymes have organic cofactors. 5. Vitamins are required in minute quantities for normal cellular function. 6. vitamins are found in all food groups. 7. Ribose sugars are found on one chain of the DNA molecule and deoxyribose sugars are found on the other chain of the DNA molecule. 8. A DNA molecule has a double helix at one end of the molecule and a single helix at the other end of the molecule. _9. Complementary bases are held together by covalent bonds. 10. DNA molecules always contain the nitrogenous base thymine.arrow_forward
- Answer SIMPLE or CONJUGATED ENZYME.a. An enzyme that contains a carbohydrate portionb. An enzyme that contains only proteinc. A holoenzymed. An enzyme that has a vitamin as part of its structurearrow_forwardThe activity of an enzyme is typically expressed as Amount of product formed per minute of reaction timearrow_forwardHydrogenation is a food-processing method of adding hydrogens to unsaturated fatty acids. True O Falsearrow_forward
- The inhibition that make permanent damage to an enzyme is called: O Noncompetitive O Competitive O Reversible Irreversiblearrow_forwardTrue or False: Phosphoryl groups are added to enzymes to increase their activity. *If this statement isn't true, then please explain why it isn't true.arrow_forwardOther than temperature and PH, discuss, in detail. Additional factors often necessary for the proper function of many enzymes in biological systems.arrow_forward
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