Unit 1 Re-Test (Biomolecules & Enzymes)

The products will remain permanently attached to the enzyme.

The products will be released, and the enzyme can be used again.

The enzyme will break apart and become part of the products.

The products will change the shape of the enzyme so it can no longer function.

Lactase provides energy that causes lactose molecules to break apart.

Lactase speeds up the chemical reaction that breaks lactose into smaller sugars.

Lactase combines permanently with lactose to form a new carbohydrate.

Lactase is broken down and used as a reactant during lactose digestion.

The enzyme is inactive at all temperatures below 40°C.

The enzyme functions most effectively at approximately 40°C.

The enzyme's activity continues to increase as the temperature rises above 40°C.

The enzyme can only bind to its substrate at temperatures above 60°C.

The enzyme gains additional active sites as temperature increases.

High temperatures change the shape denatures of the enzyme's active site.

High temperatures cause the enzyme to produce more substrate.

The enzyme becomes a reactant and is used up during the reaction.

Trypsin will become more active and digest proteins faster.

Trypsin will change the stomach environment from acidic to basic.

Trypsin's shape may change, preventing it from binding effectively to its substrate.

Trypsin will become a substrate for pepsin.