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Biochem Nursing 2nd Periodical Online Quiz

Total questions: 85

Worksheet time: 1hrs 4mins

Name
Class
Date
1.

In the area marked A on the graph, many of the enzyme molecules have active sites that are:

a)

Available for substrate binding

b)

Occupied by the inhibitors

c)

Damaged

d)

Saturated

2.

The enzyme-substrate complex is

a)

Label A

b)

Label B

c)

Label C

d)

Label E

3.

Which panel represents the saturation of the enzyme by the substrate?

a)

Panel 1

b)

Panel 2

c)

Panel 1 and 2

d)

Panel 3

4.

At high temperatures, the rate of enzyme action decreases because the increased heat

a)

changes the pH of the system

b)

alters the active site of the enzyme

c)

neutralizes the acids and bases in the system

d)

increases the concentration of the enzyme

5.

Which group of organic compounds includes the enzymes?

a)

Protein

b)

Starches

c)

Carbohydrates

d)

Lipids

6.

Properties of the enzyme, EXCEPT

a)

Absolute specific

b)

Consumable in a reaction

c)

Lowers energy of activation

d)

Not altered during reaction

7.

All are characteristics of a substrate, EXCEPT.

a)

Breaks down enzyme

b)

Converted into the product

c)

Reactant in an enzymatic reaction

d)

Substance upon which an indicator acts upon

e)

None of the choices

8.

These are assisting chemical species, which are bound to enzymes in order to bring out the enzyme’s biological activity.

a)

Substrate

b)

Indicator

c)

Co - factor

d)

Enzyme

9.

In the active site , it consists of residues that form temporary bonds with the substrate

a)

Catalytic site

b)

Binding site

c)

Cell site

d)

Both Catalytic and Binding site

10.

Salivary a-amylase is an enzyme in humans that breaks down starch. The optimum pH for this reaction is 6.7-7.0. The rate of this reaction would not be affected by:

a)

maintaining the pH of the reaction at 6.7

b)

substrate concentration

c)

enzyme concentration

d)

decreasing the temperature of the reaction by 5oC

11.

An increase in temperature results in a(n):

a)

Increase in speed of enzyme activity

b)

Increase in concentration of enzyme for enzymatic activity

c)

Decrease in the velocity of the reaction

d)

Inhibition of enzyme- substrate complex formation

12.

Which factor does not alter the rate of hydrolysis of maltose, a disaccharide?

a)

temperature of the environment of the reaction

b)

pH of the environment of the reaction

c)

number of enzyme molecules present

d)

size of the substrate molecule

13.

Salivary amylase aka

a)

Mucin

b)

Ptyalin

c)

Pepsin

d)

Trypsin

14.

Salivary amylase works best at pH of

a)

5.3 - 5.5

b)

6.7 - 7.0

c)

7.4 - 7.7

d)

8.0

15.

Papain is a _______, EXCEPT

a)

Zymogen

b)

Proteolytic enzyme

c)

Hydrolytic enzyme

d)

Depilatory enzyme

16.

Papain as depilatory agent

a)

Removal of hair

b)

Whitening agent for toothpaste

c)

Meat tenderizer

d)

Agent for debridement of dead tissue

17.

Which of the following chemicals added to the assay of papain causes the reaction to stop and causes casein to become least soluble?

a)

1% casein solution

b)

Cysteine HCl

c)

Amylase

d)

TCA

18.

An enzyme, which is produced by microorganisms that live in oxygenated environments to neutralize toxic forms of oxygen metabolites; H2O2.

a)

Catalase

b)

Papain

c)

Pepsin

d)

Bromelain

19.

The amino acid in greater number present in the clear filtrate solution that may testify the extent of the enzymatic activity of papain?

a)

Cysteine

b)

Glycine

c)

Arginine

d)

Tyrosine

20.

The co-enzyme used in the assay of papain activity

a)

HCl

b)

1% Casein solution

c)

Trichloroacetic acid

d)

Cysteine hydrochloride

21.

Iodine test is a reaction which may be used to identify?

a)

Presence of the free aldehyde group

b)

Presence of alcohol make the carbohydrate sample blue

c)

Presence of amylose portion

d)

Presence of glucose

22.

The enzyme conformation adapts to the incoming substrate is a/an

a)

Induced fit theory

b)

Lock and key theory

c)

Competitive inhibition

d)

Non-competitive inhibition

23.

In the experiment of saliva, which of the following factor did NOT remain constant?

a)

pH

b)

Temperature

c)

Enzyme concentration

d)

Substrate concentration

24.

At a pH away from the optimum, what will happen to the structure at the active site to cause inactivation?

a)

Alter shape to accommodate the substrate

b)

Denatures such that substrate is not hydrolyze

c)

Changes for better interaction of the co-enzymes

d)

Remains unaffected, just that the reaction slows down

25.

The characteristic of a catalase enzyme

a)

Catalyze a specific reaction

b)

Alters shape of the substrate

c)

Accommodates O2 as its substrate

d)

Hydrolysis of H2O to its byproduct

26.

Catalase is characterized in terms of its _______ specificity

a)

Linkage

b)

Absolute

c)

Group specific

d)

Stereochemical

27.

Enzyme responsible for hydrolysing starch.

a)

Papain

b)

Catalase

c)

Bromelain

d)

Amylase

28.

Molecules that reduce the enzyme activity

a)

Substrate

b)

Indicator

c)

Activator

d)

Inhibitor

29.

Non-protein portion of an enzyme.

a)

Apoenzyme

b)

Holoenzyme

c)

Cofactor

d)

Inhibitor

30.

Enzyme is reusable. It can be consumed during the reaction.

a)

First statement is TRUE

b)

Second statement is TRUE

c)

Both statements are TRUE

d)

Both statements are FALSE

31.

An enzyme lowers the energy needed to produce a reaction. Without an enzyme, our body can work effortlessly.

a)

First statement is TRUE

b)

Second statement is TRUE

c)

Both statements are TRUE

d)

Both statements are FALSE

32.

Starch is broken down into what simpler carbohydrates?

a)

Glucose - fructose

b)

Glucose - galactose

c)

Glucose - glucose

d)

Glucose - lactose

33.

This part of the active site where it forms temporary bond with the substrate

a)

Catalytic site

b)

Allosteric site

c)

Binding site

d)

Cofactor

34.

Reactant during amylase experiment

a)

Saliva

b)

NaCl

c)

Starch solution

d)

Iodine

35.

Role/Use of NaCl during the amylase experiment

a)

Activator

b)

Enzyme

c)

Substrate

d)

Catalyst

36.

What is responsible for the sticky consistency of saliva?

a)

Amylase

b)

Water

c)

Mucin

d)

Pepsin

37.

The following are general test for carbohydrates, EXCEPT:

a)

Iodine Test

b)

Molisch's Test

c)

Anthrone's Test

d)

Seliwanoff's Test

38.

Alpha-naphthol reaction is also known as

a)

Molisch’s test

b)

Ninhydrin test

c)

Phenylhydrazine test

d)

Fehling's test

39.

Positive color reaction with anthrone’s test

a)

Cherry red color

b)

Bluish green

c)

Brick red ppt.

d)

Purple ring at the junction

40.

This test is especially suitable for the detection of reducing sugar in urine because it is more specific.

a)

Benedict's Test

b)

Barfoed test

c)

Mucic acid test

d)

Osazone test

41.

End product of the hydrolysis of glycogen

a)

Galactose

b)

Lactose

c)

Glucose

d)

Fructose

42.

Specific test for galactose due to the formation of insoluble crystals

a)

Phenylhydrazine test

b)

Fermentation test

c)

Mucic acid test

d)

Molisch's Test

43.

In the reaction of Phenylhydrazine, the precipitated compound is called

a)

Sugar

b)

Osazone

c)

Acidic sugar

d)

Amino sugar

44.

Ketose can be differentiated to aldose by this test

a)

Molisch’s test

b)

Tollen’s test

c)

Bial's orcinol test

d)

Seliwanoff's test

45.

Osazone test is also known as

a)

Nylander's Test

b)

Trommer's test

c)

Kowarsky test

d)

Folin's test

46.

This is the general test for carbohydrates

a)

Alpha naphtol reaction

b)

Benedict's test

c)

Fehling's test

d)

Kowarsky test

47.

Galactose gives what shape in Osazone formation?

a)

Needle shape

b)

Petal shape

c)

Powder puff

d)

Rhombic plate

48.

Fructose gives what shape in Osazone formation?

a)

Needle shape

b)

Petal shape

c)

Powder puff

d)

Rhombic plate

49.

Glucose gives what shape in Osazone formation?

a)

Needle shape

b)

Petal shape

c)

Powder puff

d)

Rhombic plate

50.

Which of the following best describes Barfoed’s test

a)

General test for carbohydrates

b)

Test for ketose

c)

Specific test for galactose

d)

Test to differentiate monosaccharides and disaccharides

51.

The site where monosaccharides glucose, fructose, and galactose are produced

a)

Stomach

b)

Villi

c)

Mouth

d)

Intestinal mucosal cells

52.

The following are the enzymes involve in the final step in carbohydrate digestion, EXCEPT:

a)

Sucrase

b)

Lactase

c)

Glucase

d)

Maltase

53.

The site where digestion of carbohydrates begins

a)

Mouth

b)

Stomach

c)

Small intestines

d)

Large intestines

54.

This is the biochemical process by which food molecules, through hydrolysis, are broken down into simpler chemical units that can be used by cells for their metabolic needs

a)

Breakdown

b)

Digestion

c)

Eating

d)

Hydrolysis

55.

The primary site where digestion of carbohydrates occurs

a)

Mouth

b)

Stomach

c)

Small intestines

d)

Large intestines

56.

The number of steps present in glycolysis

a)

8

b)

9

c)

10

d)

12

57.

Formation of monosaccharides from disaccharides occurs when hydrolysis of ________ occurs

a)

Peptide bonds

b)

Hydrogen bonds

c)

Ionic bonds

d)

Glycosidic bonds

58.

The starting material used in order to have glycolysis

a)

Glycogen

b)

Starch

c)

Galactose

d)

Glucose

59.

For every 3 glucose units, there are ___ pyruvates produced during glycolysis:

a)

3

b)

6

c)

9

d)

12

60.

This is the step where in hexokinase will do its part in glycolysis:

a)

Step 10

b)

Step 1

c)

Step 5

d)

Step 7

61.

In this step/s, ATP is used and converted into ADP.

I. Step 1

II. Step 5

III. Step 3

IV. Step 7

V. Step 10

a)

I only

b)

I, II and V only

c)

III and V only

d)

I and III only

62.

The following biomolecules are found in Step 4 of glycolysis, EXCEPT

a)

Fructose 1, 6-biphosphate

b)

Aldolase

c)

Glyceraldehyde 3 – phosphate

d)

Triosephosphate isomerase

63.

The step in glycolysis where in the first isomerization occurs:

a)

Step 1

b)

Step 2

c)

Step 5

d)

Step 6

64.

The step in glycolysis where in the first phosphorylation occurs:

a)

Step 1

b)

Step 2

c)

Step 5

d)

Step 6

65.

The step in glycolysis where in the formation of 3 phosphoglycerate occurs

a)

Step 1

b)

Step 7

c)

Step 5

d)

Step 8

66.

The step in glycolysis where in dehydration occurs

a)

Step 9

b)

Step 1

c)

Step 6

d)

Step 4

67.

This is a biochemical process by which NADH is oxidized to NAD1 without the need for oxygen

a)

Phospholyration

b)

Isomerization

c)

Fermentation

d)

Oxidation

68.

The following are true for Lactate fermentation, EXCEPT

a)

Enzymatic anaerobic conversion of pyruvate to ethanol and carbon dioxide occurs

b)

Conversion of NADH to NAD+ is seen in this process

c)

Reversible process where in the product will be revert back to its original starting material

d)

Working muscle do this process

69.

Which of the common metabolic pathways for pyruvate is best described when recycling of NAD+ for step 6 glycolysis occurs:

a)

Lactate fermentation

b)

Formation of Acetyl CoA

c)

Alcohol fermentation

d)

None of the choices

70.

Also known as Succinate–Coenzyme Q Reductase

a)

Protein complex I

b)

Protein complex II

c)

Protein complex III

d)

Protein complex IV

71.

Also known as NADH–Coenzyme Q Reductase

a)

Protein complex I

b)

Protein complex II

c)

Protein complex III

d)

Protein complex IV

72.

Also known as Coenzyme Q–Cytochrome c Reductase

a)

Protein complex I

b)

Protein complex II

c)

Protein complex III

d)

Protein complex IV

73.

Also known as Cytochrome c Oxidase

a)

Protein complex I

b)

Protein complex II

c)

Protein complex III

d)

Protein complex IV

74.

Glucose 6-phosphate is the final product

a)

Gluconeogenesis

b)

Glycolysis

c)

Glycogenolysis

d)

Glycogenesis

e)

Pentose phosphate pathway

75.

Glucose is the final product.

a)

Gluconeogenesis

b)

Glycolysis

c)

Glycogenolysis

d)

Glycogenesis

e)

Pentose phosphate pathway

76.

Glucose 1-phosphate is produced in the first step.

a)

Gluconeogenesis

b)

Glycolysis

c)

Glycogenolysis

d)

Glycogenesis

e)

Pentose phosphate pathway

77.

This operation is significant in cells that produces lipids

a)

Gluconeogenesis

b)

Glycolysis

c)

Glycogenolysis

d)

Glycogenesis

e)

Pentose phosphate pathway

78.

ADP is converted to ATP in this process.

a)

Gluconeogenesis

b)

Glycolysis

c)

Glycogenolysis

d)

Glycogenesis

e)

Pentose phosphate pathway

79.

Cellulose and chitin are examples of a storage polysaccharide. Starch and glycogen are examples of a structural polysaccharide.

a)

First statement is true, second statement incorrect

b)

First statement is false, second statement is true

c)

Both statements are true

d)

Both statements are false

80.

D – Fructose is also known as levulose . D – Fructose is used as an dietary sugar.

a)

First statement is true, second statement incorrect

b)

First statement is false, second statement is true

c)

Both statements are true

d)

Both statements are false

81.

Humans have the digestive enzymes necessary to metabolize either raffinose or stachyose. Solanine is a toxin found in the potato plant.

a)

First statement is true, second statement incorrect

b)

First statement is false, second statement is true

c)

Both statements are true

d)

Both statements are false

82.

Highly viscous hyaluronic acid solutions serve as lubricants in the fluid of joints. Heparin is used as blood coagulant.

a)

First statement is true, second statement incorrect

b)

First statement is false, second statement is true

c)

Both statements are true

d)

Both statements are false

83.

Type B blood has N-acetylgalactosamine as a fifth monosaccharide unit. Type O blood has a fifth monosaccharide unit which is galactose.

a)

First statement is true, second statement incorrect

b)

First statement is false, second statement is true

c)

Both statements are true

d)

Both statements are false

84.

Aconitase is the enzyme used in step 2 of Krebs Cycle

a)

TRUE

b)

FALSE

85.

Fumarase is the enzyme used in step 5 of Krebs Cycle.

a)

TRUE

b)

FALSE

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