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Enzymes Practice Test Questions
Virtual Cell Biology Classroom of Science Prof Online
Enzymes Sample Test Questions
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SPO VIRTUAL CLASSROOMS
4.When an enzyme is no longer able to work, it is said to be:
a. catalyzed b. dead c. cofactored
d. denatured
5. An enzyme is primarily made of:
6. When a molecule binds to an area of an enzyme that is not the active site, and changes the shape of the enzyme so that it no longer can work, this is called...
a. denaturation
b. competitive inhibition
c. noncompetitive inhibition
d. substrate delocation
7. In an enzymatic reaction, the amount of ________________ determines the amount of product produced.
a. catalyst b. reactant c. oxygen d. enzyme e. water
8. In the apple experiment, the apple was bitten in two areas. One bite we left alone. The other bite we covered with lemon juice. Why did the bitten area of the apple that was NOT covered with lemon juice turn brown?
a. the enzyme was denatured
b. accumulation of catechol
c. accumulation of polyphenol
d. accumulation of catecholase
9. You can't make Jell-o with fresh pineapple because...
a. fresh pineapple denatures enzymes in the Jell-o
b. fresh pineapple contains enzymes that digest the protein in Jell-o
c. fresh pineapple is too acidic
d. fresh pineapple adds extra water to the Jell-o, preventing the Jell-o from setting properly
10. Coenzymes...
a. are types of apoenzymes
b. are proteins
c. are inorganic cofactors
d. are organic cofactors
The following questions, from the Virtual Cell Biology Classroom, are designed to help students better understand this topic. All questions are based on material that can be found on the Enzymes Lecture Main Page.
Examine the following reaction, and then answer the questions 1 - 3 below:
catechol + oxygen (O2)---------------> polyphenol
1.The enzyme
in this reaction is...
a. catechol
b. oxygen
c. catecholase
d. polyphenol
2. The product in this reaction is...
a. catechol
b. oxygen
c. catecholase
d. polyphenol
e. a & b
3. The substrate in this reaction is...
a. catechol
b. oxygen
c. catecholase
d. polyphenol
e. b & c
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Page last updated 9/2015
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