Enzyme Inhibition

At high temperatures enzyme activity declines because of:

• Denaturation
• Decreased Kinetic Motion
• Increased H-Bonding
• Dissociation of Ionic Compounds

At low temperatures enzyme activity declines because of:

• Denaturation
• Decreased Kinetic Motion
• Increased H-Bonding
• Dissociation of Ionic Compounds

When a molecule can occupy the same active site as the substrate, a situation called __________________ can result

• Competitive lnhibition
• Allosteric Regulation
• Non-Competitive Inhibition
• Feedback Inhibition

A receptor site that a molecule can bind to that changes the shape of the active site is called a(n):

• Allosteric Site
• Active Site
• DiSulphide Bridge
• MHC Receptor

A molecule binds to an enzyme and opens the active site so it can bind to the substrate. This is called:

• Allosteric Activation
• Allosteric Inhibition
• Competitive Activation
• Competitive Inhibition

A molecule binds to an enzyme and decreases the ability of the active site to bind to the substrate. This is called:

• Allosteric Activation
• Allosteric Inhibition
• Competitive Activation
• Competitive Inhibition

Molecules that bind to enzymes and enhance an enzyme's ability are called:

• CoFactors
• CoEnzymes
• Allosteric Inhibitors
• Allosteric Activators

Organic molecules that temporarily bind to enzymes and enhance an enzyme's ability are called:

• CoFactors
• CoEnzymes
• Allosteric Inhibitors
• Allosteric Activators

Which explanation best fits the graph for pH's effect on an enzyme?

• As the pH gets closer to neutral more H-Bonds are broken
• Larger numbers of H+ & OH- ions distort the active site
• There are more collisions between substrates and active sites near the optimal pH
• Low pHs cause more H-Bonds to happen near the active site

When an enzyme tightens around a substrate, this is called:

• An awkward hug

• Induced fit

• Competitive Inhibition

• Non competitive Inhibition