MCQ

1. Which of the following statements about enzymes is true? a. They interact with specific substrates. b. Their 3 dimensional shapes are closely related to their activities. c. They have active sites. d. All of the above. 2. Which statement about enzymes is correct? a. They are changed by the reactions they catalyze. b. They are destroyed by low temperatures. c. They are all proteins. d. They work best at high temperatures. 3. Which one of the following most closely describes the denaturation of an enzyme? a. A change in the activation energy of reaction. b. A change in the structure. c. The bursting of a cell surface membrane. d. The effect of temperature on the rate of the reaction. 4. Under which conditions does amylase act on starch most quickly. pH Temperature o a. Acidic 30 C o b. Acidic 60 C o c. Neutral 30 C o d. Neutral 60 C 5. In what way is the lock-and-key model different from the induced-fit model? a. The enzyme molecule in the lockand-key model does not change its molecular configuration whereas that of the induced-fit model does. b. The enzyme molecule in the lockand-key model requires more energy as compared to that in the induced-fit model in order for enzyme catalysis to occur. c. The active site is complementary to the substrate molecule in the induced-fit model while this is not so in the case of lock-and-key model. d. The lock-and-key model involves only the intracellular enzymes while the induced-fit enzymes involve both intracellular and extracellular enzymes. 6. The diagram shows a reaction, with and without an enzyme. What is the activation energy of the enzymecatalyzed reaction? 7. Which of the following is not an enzyme? a. Pepsin b. Amylase c. Glycerol d. Papain 8. A test-tube is incubated at 37 C for 24 hours, with salivary amylase and neutral pH conditions, as well as a small piece of bread in it. Which one of the following substances would you expect to find in the solution of the test tube after 24 hours? a. Glucose b. Maltose c. Sucrose d. Amino acids 9. Which of the following is NOT an essential step in setting up an experiment to investigate the action of protease enzyme on egg white? a. Using similar quantities of egg white. b. Purify the enzymes by boiling it first. c. Keeping the tubes at a constant o temperature of 30 C. d. Making sure that the pH level of all solutions is pH 7.
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Structured Questions 10. Table below shows the substances present in each tube. Tube Egg HCl 1% 1% albume pepsi boile n n d pepsi n A + + B + + C + + + D + + + All four tubes are placed in a water bath at o 37 C. a. Which tube contains all the condition necessary for the action of pepsin (which usually occurs in the gut)? [1] b. Which tube investigates the effect of high temperatures? [1] c. What class of food substance, on which the pepsin acts, is present in the egg albumen? [1] d. Name the end product of the action of pepsin. [1] e. Why is hydrochloric acid added to tube B, C and D and why are the tubes o placed in a water bath at 37 C? [2]