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Enzyme Review

Total questions: 15

Worksheet time: 23mins

Name
Class
Date
1.
What is the purpose  of an enzyme?
a)
give permission for the reaction
b)
raise activation energy
c)
speed up reactions
d)
control how many reactions occur
2.
Where do substrates bind on an enzyme?
a)
voltage-gated channels
b)
surface receptor
c)
calcium channels
d)
active site
3.
What is structure A?
a)
Substrate
b)
Active site
c)
Enzyme
d)
Products
4.
What is structure D?
a)
Substrate
b)
Active site
c)
Enzyme
d)
Products
5.
What is structure C?
a)
Substrate
b)
Active site
c)
Enzyme
d)
Products
6.
What is structure E, F, G?
a)
Substrate
b)
Active site
c)
Enzyme
d)
Products
7.
Each enzyme only has 1 substrate that will fit its active site.  What is this called?
a)
reusable
b)
catalyst
c)
specific
d)
fragile
8.
What 3 letters do enzymes typically end in?
a)
-ose
b)
-ase
c)
-ese
d)
-tic
9.
Which of the following conclusions can be drawn from this graph?
a)
The optimum pH of the enzyme is 6.6.
b)
The optimum pH of the enzyme is 5.8
c)
The enzyme’s activity increases as pH increases 5.0 to 9.0
d)
The enzyme’s activity is greater around pH of 8.0 .
10.
An enzyme speeds up a chemical reaction in the cell but can only be used once.  True or False? 
a)
true
b)
false
11.
What happens when enzymes are heated to a high temperature?
a)
The enzymes die.
b)
The shapes of the enzyme are altered denature
c)
The enzymes' amino acid sequence changes.
d)
The enzymes remain the same
12.

(Choose ALL that apply) Enzymes are often compared to a lock and key because...

a)

the substrate and enzyme fit perfectly together like a lock and a key

b)

only certain substrates will work with certain enzymes

c)

the substrate unlocks the enzyme

d)

the enzyme locks up the substrate

13.

In the saltine cracker lab, the enzymes in our mouths did what?

a)

Began the digestion process

b)

Made the cracker tastier

c)

Slowed down the digestion process

d)

Dried out the cracker

14.

In the toothpick lab, what did the taped-together hands represent?

a)

All enzymes

b)

Denatured enzymes

c)

Substrates

d)

Products

15.

In the apple lab, some slices browned faster than others because...

a)

...they had more enzymes

b)

...their enzymes were more exposed to the air

c)

...they had less enzymes

d)

...they decided they wanted to be brown apples