WorksheetsFood Enzymology session 1
Total questions: 20
Worksheet time: 7mins
Chymosin is the first enzyme to be produced industrially
True
False
These enzymes are responsible for protein digestion, except
Trypsin
Pepsin
Amylase
Peptidase
Enzymes are used up in the reaction
True
False
Enzymes are categorized by the reaction it catalyzes
True
False
E.C number stands for
Enzyme Code
Enzyme Number
Enzyme Characteristic
Enzyme Commission
Substrate is bound to enzyme at the active site
True
False
Enzyme that join two molecules via covalent bond is categorized as
Ligase
Hydrolase
Lyase
Transferase
These are types of enzyme specificities, except
Linkage specificity
Temperature specificity
Absolute specificity
Group specificity
In Lock and Key model, enzymes are portrayed as flexible and can be reshaped
True
False
Thiamin is a vitamin that can act as coenzyme
True
False
Modified microorganism is the main source of industrial enzymes due to these reasons, except
Capable of expressing enzyme from pathogens
Higher expression level
Higher purity
Higher content of cofactors
These enzymes are used for meat tenderization, except
Ficin
Trypsin
Bromelain
Papain
Psychrophiles are microorganism that thrive under
High pressure
Low acidity
Extreme high expression level
Extreme low temperature
It is easier to extract intracellular enzyme
True
False
These are the mechanism of enzymes, except
Lowering the activation energy
Providing an alternative pathway
Increasing reaction enthropy
Lowering the energy of transition state
Invertase catalyze the hydrolysis of sucrose to
Glucose and Glucose
Glucose and Lactose
Glucose and Fructose
Lactose and Fructose
E.C number of glucose isomerase is
2.3.1.5
3.3.1.5
4.3.1.5
5.3.1.5
Enzymes are composed of
6-25000 amino acids
6-250 amino acids
60-2500 amino acids
600-25000 amino acids
Sweet taste is perceived when eating plain rice due to the action of
Amylase
Peptidase
Ligase
Maltase
Hydrolase enzyme generally involves addition or removal of water
True
False
