1. | Double | 2. | Half |
3. | Increase four time | 4. | Reduce to a quarter |
I: | Low temperature preserves the enzyme in a temporarily inactive state whereas high temperature destroys enzymatic activity. |
II: | With the increase in substrate concentration, the velocity of the enzymatic reaction rises at first. |
1. | Only I is correct |
2. | Only II is correct |
3. | Both I and II are correct |
4. | Both I and II are incorrect |
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
A | B | C | |
1. | Gastric lipase | Salivary amylase | Lingual lipase |
2. | Pepsin | Salivary amylase | Trypsin |
3. | Pepsin | Trypsin | Lactase |
4. | Rennin | Maltase | Sucrase |
(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. |
Statement I: | Low temperature preserves the enzyme in a temporarily inactive state whereas high temperature destroys enzymatic activity because proteins are denatured by heat. |
Statement II: | When the inhibitor closely resembles the substrate in its molecular structure and inhibits the activity of the enzyme, it is known as competitive inhibitor |