1. No. The active site remain unchanged. This is why the enzyme can be used over again.
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2. Certainly. Since the active site has not been changed is may be used over again.
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3. Yes
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4. No. Changing the three dimensional shape of the enzyme will cause the active site to be altered and the substrate can not be attached to it.
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5. Yes. Because the active site has been altered.
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6. The rate of reaction would increase but not stop.
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7. The rate of reaction would decrease but not stop.
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8. The rate of reaction would stop but start again as the temperature increase above freezing. The enzyme will not be destroyed.
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9. Boiling will cause the enzyme (protein) to be denatured and all enzymatic activity would stop. This is was happens when you sterilize material by heating to a high temperature. When you cook food at a high temperature you destroy bacterial activity by inhibiting their enzymes.
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10. The poison will block the active site so that the enzyme becomes nonfunctional.
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11. The correct answer is "a". Allosteric inhibition is where the active site is destroyed immediately, competitive inhibition is where the poison is competing with the substrate; therefore it will not immediately inhibit the reaction, feedback inhibition is where a product of an enzymatic reaction inhibits the enzyme; therefore it will not immediately stop the reaction.
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12. The correct answer is "e" press
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13. The correct answer is "c". The small intestine is the longest part of the digestive system, approximately 20 feet in humans.
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14. The correct answer is "a". the large intestine.
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15. The correct answer is "d". gastrin.
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16. The correct answer is "d".
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17. The correct answer is "b".
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Created by the Center for Learning Technologies, Academic Technology Services.
Last modified October 22, 1997.