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Food Enzymology session 1

Total questions: 20

Worksheet time: 7mins

Name
Class
Date
1.

Chymosin is the first enzyme to be produced industrially

a)

True

b)

False

2.

These enzymes are responsible for protein digestion, except

a)

Trypsin

b)

Pepsin

c)

Amylase

d)

Peptidase

3.

Enzymes are used up in the reaction

a)

True

b)

False

4.

Enzymes are categorized by the reaction it catalyzes

a)

True

b)

False

5.

E.C number stands for

a)

Enzyme Code

b)

Enzyme Number

c)

Enzyme Characteristic

d)

Enzyme Commission

6.

Substrate is bound to enzyme at the active site

a)

True

b)

False

7.

Enzyme that join two molecules via covalent bond is categorized as

a)

Ligase

b)

Hydrolase

c)

Lyase

d)

Transferase

8.

These are types of enzyme specificities, except

a)

Linkage specificity

b)

Temperature specificity

c)

Absolute specificity

d)

Group specificity

9.

In Lock and Key model, enzymes are portrayed as flexible and can be reshaped

a)

True

b)

False

10.

Thiamin is a vitamin that can act as coenzyme

a)

True

b)

False

11.

Modified microorganism is the main source of industrial enzymes due to these reasons, except

a)

Capable of expressing enzyme from pathogens

b)

Higher expression level

c)

Higher purity

d)

Higher content of cofactors

12.

These enzymes are used for meat tenderization, except

a)

Ficin

b)

Trypsin

c)

Bromelain

d)

Papain

13.

Psychrophiles are microorganism that thrive under

a)

High pressure

b)

Low acidity

c)

Extreme high expression level

d)

Extreme low temperature

14.

It is easier to extract intracellular enzyme

a)

True

b)

False

15.

These are the mechanism of enzymes, except

a)

Lowering the activation energy

b)

Providing an alternative pathway

c)

Increasing reaction enthropy

d)

Lowering the energy of transition state

16.

Invertase catalyze the hydrolysis of sucrose to

a)

Glucose and Glucose

b)

Glucose and Lactose

c)

Glucose and Fructose

d)

Lactose and Fructose

17.

E.C number of glucose isomerase is

a)

2.3.1.5

b)

3.3.1.5

c)

4.3.1.5

d)

5.3.1.5

18.

Enzymes are composed of

a)

6-25000 amino acids

b)

6-250 amino acids

c)

60-2500 amino acids

d)

600-25000 amino acids

19.

Sweet taste is perceived when eating plain rice due to the action of

a)

Amylase

b)

Peptidase

c)

Ligase

d)

Maltase

20.

Hydrolase enzyme generally involves addition or removal of water

a)

True

b)

False