Effect of pH on Enzymes

Q.

At what pH and temperature, the enzymes are highly efficient?

Q. Which of the following statements is incorrect?

1. Enzymes are denatured at high temperature but in certain exceptional organisms they are effective even at 80-90 degree celsius
2. Enzymes require optimum pH for maximal activity
3. Enzymes are highly specific
4. All enzymes are exclusively proteinaceous

Q.

What is meant by co enzyme and a prosthetic group?

Q.

What 2 environmental conditions can denature an enzyme?

Q.

How Are Buffer Solutions Made?

Q. All enzymes function best at neutral pH.

1. Disaccharides
2. Oligosaccharides

Q.
Why is salivary amylase unable to function in the stomach?

Q. Why -O-R and -ph are moderately and weakly activating groups not strongly activating groups towards EAS?

Q. Optimum pH for enzyme trypsin is

1. $8$
2. $7$
3. $5\cdot 9$
4. $4\cdot 6$

Q. An experiment to test various fruit extracts as possible meat tenderizers was carried out over a range of pH values. The result was depicted in a graph showing relative effectiveness versus pH. The broadest pH range is exhibited by which fruit extract?

1. Lemon
2. Pineapple
3. Papaya
4. Apple
5. Banana

Q. All enzymes function best at neutral pH.

1. True
2. False

Q.

Which of the following factors does not induce left shift (dotted lines) as shown in the following graph?

1. Decreased pH

2. Decreased PPCO₂

3. Decreased temperature

4. Decreased 2, 3 DPG

Q. Assertion :A protein is a heteropolymer. Reason: Dietary proteins are the source of non- essential amino acids.

1. Both Assertion and Reason are correct and Reason is the correct explanation for Assertion
2. Both Assertion and Reason are correct but Reason is not the correct explanation for Assertion
3. Assertion is correct but Reason is incorrect
4. Both Assertion and Reason are incorrect

Q.

1. It increases with increase in substrate concentration upto the saturation point.
2. It is highest at optimum pH value.
3. It initially decreases with increase in pH value.
4. It initially increases with increase in temperature and then decreases.

Q. Explain the effect of pH on enzymes.

Q. Enzyme functional at $pH-2$ is

1. Trypsin
2. Pepsin
3. Ptyalin
4. Lipase

Q. The various fruit extracts were tested over a range of pH values for use as possible meat tenderizers. The graph above is of relative effectiveness (compared to distilled water) vs pH.
Over which pH range does pineapple extract operate at no less than 50% of its maximum effectiveness?

1. pH 4 to pH 10
2. pH 6 to pH 8
3. pH 7 to pH 11
4. pH 2 to pH 12
5. pH 10 to pH 14

Q. The enzymes have a very narrow optima for which of the following factor?

1. Light
2. Temperature
3. Humidity
4. pH

Q. Which is not true for enzymes?

1. Enzyme is a complex structure of protein.
2. Enzyme can be regulated by specific molecules.
3. Enzyme is non-sensitive for the changes of temperature and pH.
4. Enzyme functions as catalyst for various reactions.

Q. The enzymes are functional at

1. 0-5${}^{\circ }$C
2. 15-25${}^{\circ }$C
3. 25-40${}^{\circ }$C
4. 70-85${}^{\circ }$C

Q. Salivary $f\tilde{N}$-amylase becomes inactive in the stomach primarily due to

1. Degradation by gastric pepsin
2. Inhibition by $C{l}^{-}$
3. Inactive by low pH
4. Inhibition by peptides

Q. Salivary amylase is activated by

1. ${\mathrm{Na}}^{+}$
2. $K^{+}$
3. ${{\mathrm{HCO}}_3}^{-}$
4. ${\mathrm{Cl}}^{-}$

Q. Which component of gastric juice inactivates ptyalin?

1. HCl
2. Mucus
3. Renin
4. Pepsin

Q. Factor(s) which can influence enzyme activity is/are

1. high temperature
2. pH
3. substrate concentration
4. all of these

Q. Which of the following is correct?

1. Enzymatic activity is maximum at its optimum pH and temperature
2. Enzymatic activity declines both below and above the optimum value
3. High temperature destroys enzymatic activity
4. All of these

Q. Name and explain the manner in which at least three factors can influence the speed of an enzymatic reaction. How do cells regulate the activity of enzymes?