answer all the question 1. An enzyme is a protein catalyst that is made up of a.
ID: 970777 • Letter: A
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answer all the question
1. An enzyme is a protein catalyst that is made up of a. a sequence of yeast held together by hydrogen bonds. J a sequence of amino acids held together by peptide bonds c, a sequence of carbohydrates held together by glycosidic bonds. d. a sequence of alpha helices held together by treasury bonds 2. Let's say you're looking for an amylase accelerator it accelerates the enzyme's activity) and you will use the starch-iodine test to decide if you have a good one. Would you look for a higher or a lower absorbance with the starch-iodine test? S. TRUE OR FALsE) There are twenty different amino acids that differ only in their backbone structure 4. The reason we used malted barley vs. unmalted barley as a source of amylase is because a. unmalted barley is very difficult to grind up for extraction b. unmalted barley contains amylases with different specificities. c. malted barley contains a lot of starch. d malted barley yields active amylase upon extractionExplanation / Answer
1. b
2. lower absorbance. As more activated amylase (accelerated) react more efficiently with starch, so the concentration f starch will be lower than before after a specified time.
3. false
4. d
5. false, enzyme do not change after the reaction, they can catalyze again another cycle of reaction.
6. d (the enzyme is denatured by the changed pH of the solution, as a result it loses its ability to perform)
7. b. (other three contribute to the protein structure stabilization)
8. c (all enzymes do not need acidic conditions to work)
9. HCl is added to the reaction mixture as a stopping solution/agent. HCl changes the pH of the reaction mixture and the enzyme is denatured by the changed pH of the solution, as a result it loses its ability to perform. So you can determine the amount of unreacted starch at different time intervals.
10. There will be more starch, as in 5 minutes amylase can disintegrate lesser amount of starch.
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