- 1(current)
Q. No.Inhibition of succinate dehydrogenase by malonate is an example of:
1. Non-competitive inhibition
2. Competitive inhibition
3. Antagonism
4. Synergism
The Km value of an enzyme denotes the substrate concentration at which the enzyme catalyzed reaction:
| 1. | Reaches Vmax |
| 2. | Shows a decline in the rate of reaction |
| 3. | Attains ½ Vmax |
| 4. | Finally stops |
The Km value of an enzyme denotes the substrate concentration at which the enzyme catalyzed reaction:
1. Reaches Vmax
2. Shows decline in the rate of reaction
3. Attains ½ Vmax
4. Finally stops
The rate of enzyme action decreases at higher temperature [after a certain value] because the increased heat
(1) changes the pH of the system
(2) alters the active site of the enzyme
(3) neutralizes the acids and bases in the system
(4) increases the concentration of the enzyme
Which of the following does not affect the activity of simple enzyme?
| 1. | Temperature |
| 2. | Presence of coenzymes |
| 3. | pH |
| 4. | Substarate concentration |
The following graphs show enzymatic activity for certain factors on x-axis and y-axis. Which of the following is correct in such regard?
1. Figure (1) ; x-axis - Potential energy , y-axis- Progress of reaction
2. Figure (2) ; x-axis - Enzymatic activity, y-axis- Temperature
3. Figure (3) ; x-axis- Velocity of reaction, y-axis-Substrate concentration
4. Figure (2) ; x-axis- pH, y-axis- Enzymatic activity
1. increasing the amount of substrate
2. adding more water
3. increasing the temperature
4. decreasing enzyme concentration
How many statements are false from given information?
| (a) | Ribozymes are enzyme made up of protein. |
| (b) | In every chemical reaction transition state energy is always greater than activation energy. |
| (c) | Co-factors are always proteinous in nature |
| (d) | Enzyme inhibition can not be removed. |
| (e) | Enzyme action can be stopped at low temp. |
| (f) | Km value (Michaelis constant) is the specific concentration of substrate molecule. |
1. 2
2. 3
3. 4
4. 5
- 1(current)
Q. No.
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