Biochemistry Living Environment Regents Review

Which statement explains the importance of maintaining a constant internal environment to ensure proper enzyme functioning?

•  Changes in pH and temperature will cause the enzyme reaction rate to be too fast.
• Temperature and pH determine amino acid sequences in enzymes
• Changes in pH will change the genetic instructions of enzymes
• Increasing the temperature and pH can alter the specific shape of enzymes.

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Which substance is an organic molecule?

• water
• oxygen
• sugar
• carbon dioxide

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Which substance is an inorganic molecule?

• water
• starch
• DNA
• fat

The graph activity of which enzyme decreases in both acidic and basic environments? 

• chymotrypsin
• cholinesterase
• pepsin
• papain

A substance is most likely to diffuse into a cell when

• it is a large organic food molecule such as protein or starch
• it is enclosed in an organelle such as a vacuole
• the concentration of the substance is greater outside the cell than inside
• the pH of the substance is greater than the pH of the cellListen

The inability of an organism to produce certain proteins can occur when an organism is lacking an enzyme needed to combine

• oxygen molecules
• simple sugars
• amino acids
• biological catalysts

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 A fully functioning enzyme molecule is arranged in a complex three-dimensional shape. This shape determines the

•  specific type of molecule it interacts with during a reaction
• rate at which the enzyme breaks down during a reaction it regulates
• pH of all body systems
• temperature of the products of the reaction it regulates

The inability of an organism to produce certain proteins can occur when an organism is lacking an enzyme needed to combine

• oxygen molecules
• simple sugars
• amino acids
• biological compounds

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Which row in the chart below correctly pairs a food molecule with its building block?

• 1
• 2
• 3
• 4

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This process best represents

• the bonding of amino acids to form a starch
• the digestion of amino acids to form a starch molecule
• the bonding of simple sugars to form a starch molecule
• the digestion of simple sugars to form a starch molecule

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