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

Subtopic:  Factors Affecting Enzyme Catalysis Reaction |
 72%
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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.

Subtopic:  Factors Affecting Enzyme Catalysis Reaction |
 57%

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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
Subtopic:  Factors Affecting Enzyme Catalysis Reaction |
 66%

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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

Subtopic:  Element Analysis |
 67%

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The element that makes up the highest
percent weight of the human body is:
1. Carbon
2. Hydrogen
3. Oxygen
4. Nitrogen

Subtopic:  Introduction |
 65%
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The number of high energy bonds in a molecule of ATP is:

1. 1 2. 2
3. 3 4. 4
Subtopic:  Nucleic Acid: Nucleotides |
 52%

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The molecule that is never branched and is
straight is:
1. Amylose
2. Amylopectin
3. Glycogen
4. Cellulose

Subtopic:  Carbohydrates: Cellulose, Chitin, Inulin & Agar |
 52%

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An amino acid that is negative charged amongst the following will be:

1. Glutamic acid 2. Lysine
3. Arginine 4. Histidine
Subtopic:  Amino Acids |
 71%
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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

Subtopic:  Introduction |
 67%
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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

Subtopic:  Structural Organisation of Proteins |

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