Q. No.The measurement of which of the following would be indicator of the degree of inhibition by a competitive enzyme inhibitor?
1. Vmax
2. The y-intercept on a Limeweaver-Burke Plot
3. Km
4. ¼ Vmax
1. Vmax
2. The y-intercept on a Limeweaver-Burke Plot
3. Km
4. ¼ Vmax
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An allosteric inhibitor of an enzyme usually
1. binds to the active site.
2. participates in feedback regulation.
3. denatures the enzyme.
4. causes the enzyme to work faster.
A change in an amino acid located distantly from the active site of an enzyme can affect the specificity of the enzyme towards its substrate by:
| 1. | making the enzyme unstable |
| 2. | cause a relocation of the enzyme within a cell |
| 3. | changing the shape of the protein |
| 4. | changing the optimum pH and temperature values for the enzyme |
The property of water that enables it to
stabilize temperature in bodies of organisms
and thus makes it indispensible for life is:
1. High specific heat
2. High latent heat of fusion
3. High latent heat of vaporization
4. High cohesion and adhesion
The element that makes up the highest
percent weight of the human body is:
1. Carbon
2. Hydrogen
3. Oxygen
4. Nitrogen
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The molecule that is never branched and is
straight is:
1. Amylose
2. Amylopectin
3. Glycogen
4. Cellulose
An amino acid that is negative charged amongst the following will be:
| 1. Glutamic acid | 2. Lysine |
| 3. Arginine | 4. Histidine |
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The correct ascending order of percent composition of various components of a typical cell would be:
1. Protein – Carbohydrate – Lipids – Nucleic acids
2. Protein – Nucleic acids – Carbohydrate – Lipids
3. Carbohydrates – Protein – Nucleic acids– Lipids
4. Carbohydrates – Protein – Lipids – Nucleic acids
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Type of bonds that stabilize a tertiary structure
of a protein include all the following except:
1. van der Waal’s interactions
2. Hydrophobic interactions
3. Disulfide linkage
4. Covalent bonds
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