For an enzyme to be able to catalyze a reaction, the active site must -
The graphs below show the reaction rate (speed) for an enzyme across a range of temperatures and pH.
Based on these data, this enzyme functions best at what temperature and pH?
Taq polymerase is an enzyme used in the polymerase chain reaction (PCR) to replicate fragments of DNA. A study published in 1976 examined the properties of Taq polymerase after the enzyme was isolated from Thermus aquaticus, a thermophilic bacterium that lives in the hot springs of Yellowstone National Park. The graph shows one of the results of the study.
What is the optimal temperature of this enzyme?
Individuals with lactose intolerance cannot properly digest lactose (protein found in dairy) on their own. An advertisement for Lactaid, a Lactase Enzyme Supplement, is shown below. It claims to let people "enjoy dairy again".
Which of the following represents evidence that could be used to support the claims about this product?
The diagram represents one way an enzyme can be inhibited.
Which statement explains the effect of an inhibitor on an enzyme? (Something that blocks the substrate)
Structural changes in an enzyme can affect its ability to function correctly. This denaturation can occur as a result of _______________.
Meat tenderizer has an enzyme called papain, which breaks down long chains of proteins, like the ones found in Jell-O. Papain was added to three different test tubes with Jell-O. Each test tube was then placed in a water bath for ten minutes. The data collected during the experiment is shown below.
Which statement best explains the results of test tube 3?
During hurricane season, it is important to stock up on canned foods. Canned foods do not spoil and can be left in a pantry for years at a time. These preserved foods are safe to eat because during the canning process the foods are heated to extremely high temperatures to kill the bacteria inside of the food.
Why does heating during the canning process kill bacteria, extending the shelf life of these foods?
What happened to the enzyme activity after 37º C, and we changed the temperature.
Which of the following is true about enzymes?
