Which of the following combination of factors affects enzyme activity?
A. Salinity & pH
B. Temperature
C. Concentration of substrate
D. Temperature & pH
E. pH
Choose the correct answer from the options given below:
1. A only
2. B only
3. C & D only
4. A & B only
| List I | List II |
| A. Collagen | I. Intercellular ground substances |
| B. GLUT- 4 | II. Flights infectious agents |
| C. Antibody | III. Sensory reception |
| D. Receptor | IV. Enables glucose transport into the cell |
| A. | Inulin is a polymer of fructose |
| B. | Both starch and glycogen are present as storehouses of energy in plant tissue |
| C. | Glucose is a monomer of cellulose |
| D. | Cellulose is a homopolymer while chitin is a heteropolymer |
| E. | Starch does not contain complex helices and hence cannot hold I2 |
| 1. | The four inhibitor molecules will resemble adenine, thymine, guanine and cytosine. |
| 2. | The inhibitor molecules can prevent the formation of phosphodiester bonds. |
| 3. | The inhibitor molecules can result in a reduction in the number of new virus particles produced. |
| 1. | 1 and 3 only | 2. | 1, 2 and 3 |
| 3. | 3 only | 4. | 1 and 2 only |
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| (i) | They alter the shape of the active site. |
| (ii) | They denature the enzyme. |
| (iii) | They increase the activation energy of the reaction. |
| (iv) | They reduce the rate of the enzyme catalysed reaction. |
| (i) | cell wall |
| (ii) | cell membrane |
| (iii) | nucleolus |
| (iv) | mitochondrion |
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| Statement I: | Amino acids have a property of ionizable nature of –NH2 and –COOH groups, hence have different structures at different pH. |
| Statement II: | Amino acids can exist as Zwitterionic form at acidic and basic pH. |
| 1. | Both Statement I and Statement II are correct. |
| 2. | Both Statement I and Statement II are incorrect. |
| 3. | Statement I is correct but Statement II is incorrect. |
| 4. | Statement I is incorrect but Statement II is correct. |
| List-I | List-II | ||
| (a) | Insulin | (i) | Phosphoester bond |
| (b) | Inulin | (ii) | Glycosidic bonds |
| (c) | Adenylic acid | (iii) | Peptide bonds |
| (d) | Arachidonic acid | (iv) | C = C double bonds |
| (a) | (b) | (c) | (d) | |
| 1. | (ii) | (iv) | (iii) | (i) |
| 2. | (iii) | (ii) | (i) | (iv) |
| 3. | (iv) | (ii) | (iii) | (i) |
| 4. | (iv) | (i) | (ii) | (iii) |
| (A) | All enzymes are proteinaceous in nature. |
| (B) | Some competitive inhibitors are often used in the control of bacterial pathogens. |
| (C) | Active site of an enzyme is formed by the folding of the backbone of tertiary structure of protein upon itself. |
| 1. | Statements (A) and (B) are correct |
| 2. | Statements (B) and (C) are correct |
| 3. | Statements (A) and (C) are correct |
| 4. | Statements (A), (B) and (C) are correct |