Introduction to Enzymes
The catabolism is related to
release of energy
absorption of energy
release of water
absorption of water
release of energy
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The usage of enzymes in breaking starch into the sugars in production of buns and white bread is considered as the usage ofA. brewing industry
B. paper industry
C. food industry
D. detergent industry
The narrow range of pH at which enzymes works on their maximum rate is called
A. unsaturated pH
B. optimum pH
C. natural pH
D. saturated pH
The organic cofactors that are loosely bound to the enzymes are classified as
A. active enzymes
B. coenzymes
C. inactive enzymes
D. aesthetic enzymes
The substances that act as biocatalysts are considered as
A. reactants
B. products
C. enzymes
D. catalysts
In the paper industry, the enzymes break the starch to
A. decrease its catabolism
B. increase its anabolism
C. increase its viscosity
D. lower its viscosity
The biochemical reactions are also considered as
A. gaseous release
B. chromosomal transfer
C. energy transfer
D. material transfer
The specific temperature at which enzyme works at maximum rate is classified as
A. solute temperature
B. optimum temperature
C. natural temperature
D. solvent temperature
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