Student Corner

1. Which of the following statement is/are correct about Enzyme:
A. An Enzyme is a protein and is used as a catalyst to accelerate the reaction.
B.  Life would not exist without the presence of enzymes.
C. Enzymes participate in cellular metabolic processes.
D. All the above
Ans. D
Explanation: Enzymes are proteins that act as catalysts within the living cells. They are composed of one or more long chains of interconnected amino acids. They accelerate chemical reactions. All chemical reactions that occur in living organism are dependent on catalytic actions of enzymes and therefore, known as Bio transformation. Life would not exist without the presence of enzymes.
2. Which enzyme is used in making Baby Foods?
A. Amylase
B. Rennin
C. Trypsin
D. None of the above
Ans. C
Explanation: Trypsin enzyme is used in making Baby Foods.
3. Name an enzyme that is derived from the stomachs of young ruminant animals and also used in dairy industry to produce cheese?
A. Trypsin
B. Pepsin
C. Liginase
D. Rennin
And D
Explanation: Rennin enzyme is derived from the stomachs of young ruminant animals like calves and lambs which are used in the dairy industry to produce Cheese.

4. Name an enzyme that digests fat?
A. Lipase
B. Sucrase
C. Maltase
D. Fructose
Ans. A
Explanation: Fats are lipids and one of the three major food groups needed for proper nutrition. The digestive enzyme lipase is required to digest fat. It hydrolyzes lipids, the ester bonds in triglycerides to form fatty acids and glycerol.
5. Who coined the word enzyme?
A. Wilhelm Kuhne
B. Alfred Russel
C. Robert Koch
D. Rosalind Franklin
Ans. A
Explanation: Enzyme is a protein manufactured by a cell and is a catalyst in various biological functions. In the late 1800’s the term enzyme was coined by a German physiologist Wilhelm Kunhe. He used the term “enzym” to describe the unorganised ferment from yeast and other organisms. Further, the word was later given to the actual agents discovered to spark the reactions, taken from the Greek enzymos, which meant "leavened." (Leavening makes bread rise).

6. Name an enzyme which is not proteinaceous in nature?
A. Cellulases
B. Xylanases
C. Ribozyme
D. Peptidiase
Ans. C
Explanation: All enzymes are protein in nature except Ribozymes, which are rRNA.
7. Which enzyme is used by the biscuit manufacturers to lower the protein level of flour?
A. Amylase
B. Protease
C. Cellulase
D. Xylanase
Ans. B
Explanation: Protease enzyme is used by the biscuit manufacturers to lower the protein level of flour.

8. Inactive enzymes which are not bound to their cofactors are called
A. Apoenzymes
B. Coenzymes
C. Enzyme inhibitors
D. Holoenzymes
Ans. A
Explanation: Inactive enzymes which are not bound to their cofactors are called Apoenzymes. And active enzymes bound to their cofactors are called holoenzymes.
9. In humans salivary amylase enzyme breaks down starch. The optimum pH for this reaction is:
A. 6
B. 6.2
C. 6.4
D. 6.7
Ans. D
Explanation: Salivary amylase breaks down starch in humans at optimum pH of 6.7.
10. The ‘lock and key hypothesis’ mechanism is related with:
A. Digestion of fat in the body
B. For enzyme specificity
C. For the formation of vacuole
D. Explosives
Ans. B
Explanation: The mechanism by which an enzyme binds with the substrate to forward the reaction of producing products can be explained by Lock and key hypothesis and Induced fit mechanism. It is very specific inter molecular interactions, “lock and key,” in biochemistry. Examples include enzyme-protein, antigen-antibody, and hormone-receptor binding.
So, now we have understood what is an enzyme, their structure and function.