Chapter 5 Quiz 2

Most enzymes are ________________ at low temperatures.

• killed

• active

• inactive

• denatured

As the temperature rises, the rate of enzymatic reaction (a) ________________. The rate of reaction reaches its (b) ________________ at the optimum temperature.

• (a) increases；(b) minimum

• (a) increases；(b) maximum

• (a) decreases；(b) minimum

• (a) decreases；(b) maximum

When the temperature is higher than the optimum temperature, the rate of enzymatic reaction (c) ________________ rapidly. It is because the enzymes are (d) ________________.

• (c) increases；(d) active

• (c) increases；(d) denatured

• (c) decreases；(d) killed

• (c) decreases；(d) denatured

Different enzymes have a different optimum pH at which the rate of reaction is the (a) ________________. Most enzymes are (b) ________________ at extreme pHs.

• (a) highest；(b) inactive

• (a) highest；(b) denatured

• (a) lowest；(b) killed

• (a) lowest；(b) denatured

Mercury and lead ions are examples of enzyme inhibitors that can ________________ the rate of enzymatic reactions.

• increase

• decrease

Meat tenderizers can be used to soften meat because they contain (a) ________________ which can speed up the breakdown of (b) ________________ in meat.

• (a) amylases；(b) starch

• (a) amylases；(b) proteins

• (a) proteases；(b) starch

• (a) proteases；(b) proteins