Biology Multiple Choice Questions and Answers for Different Competitive Exams

Multiple Choice Questions on Enzymology

1. The degree of inhibition for non competitive inhibition of an enzyme catalyzed reaction?
a) Increase with increase substrate concentration
b) Reaches with increase in substrate concentration
c) Reaches a maxima with increase in substrate concentration and then decreases
d) Decreases with increase in substrate concentration

2. Enzyme papain is used with success to
a) increase meat production
b) ripen papaya fruit
c) leaven bread
d) tenderize meat

3. Which one of the following reactions used for the purpose of recycling enzymes in bioprocesses
a) isomerization
b) phosphorylation
c) immbolization
d) polymerization

4. Which one of the following techniques is not ideal for immobilized cell free enzymes?
a) physical entrapment by encapsulation
b) physical bonding by flocculation
c) covalent chemical bonding by cross linking the precipitate
d) covalent surface bonding to surface carriers

5. Most industrial enzymes are obtained from
a) plants
b) microbes
c) insects
d) animal tissues

6. Ki indicates
a) reaction velocity
b) Competition inhibition
c) denaturation of enzyme
d) all the above

7. The phenomenon by which the synthesis of a set of enzyme leading to a product from outside is known as
a) repression
b) suppression
c) depression
d)none of these

8. De novo synthesis of an enzyme, promoted by the substrate on which it acts, is characterised by the term
a) induction
b) activation
c) gratuity
d)derepression

9. Out of total enzymes present in the cell mitochondria alone has

a) 4%
b) 70%
c) 95%
d) no enzymes

10. Enzymes, vitamins and hormones can be classified into a single category of biological chemicals because all of them
a) Aid in regulating metabolism
b) Are synthesised in organism
c) Are proteins
d) Enhance the oxidation metabolism
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Answers
1. c) Reaches a maxima with increase in substrate concentration and then decreases
2. d) tenderize meat
3. c) immbolization
4. b) physical bonding by flocculation
5. b) microbes
6. b) Competition inhibition
7. a) repression
8. a) induction
9. b) 70%
10. c) are proteins

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