Enzyme Activity Factors Quiz
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Questions and Answers

What is the relationship between enzyme concentration and reaction rate?

  • Enzyme concentration does not affect reaction rate
  • Reaction rate is directly proportional to enzyme concentration (correct)
  • Decreased enzyme concentration increases reaction rate
  • Increased enzyme concentration decreases reaction rate

    • At what temperature is the enzymatic activity maximally active?

  • 37-45°C (correct)
  • 70°C
  • 100°C
  • 0°C

    • What happens to enzymes at extremely high temperatures?

  • They are denatured and inactive (correct)
  • They become more active
  • They convert to co-enzymes
  • They increase substrate concentration

    • How does pH affect enzyme activity?

    <p>Extreme pH levels can denature enzymes</p> Signup and view all the answers

    What is the effect of temperature increase on enzyme activity?

    <p>Activity doubles for every 10°C increase until optimum temperature</p> Signup and view all the answers

    What term describes the temperature at which enzyme activity is maximized?

    <p>Optimum temperature</p> Signup and view all the answers

    Which of the following is NOT a factor affecting enzyme activity?

    <p>Colloid concentration</p> Signup and view all the answers

    What role does renin enzyme play in relation to milk protein?

    <p>It helps in the clotting of milk protein</p> Signup and view all the answers

    What is the primary function of the rennin enzyme in milk digestion?

    <p>To clot milk protein for digestion</p> Signup and view all the answers

    At what pH does rennin enzyme act optimally?

    <p>pH 6</p> Signup and view all the answers

    Why does rennin not act effectively in adults?

    <p>Stomach acidity is too low for rennin activity</p> Signup and view all the answers

    What is produced after the enzymatic reaction of rennin on caseinogen?

    <p>Casein (soluble) and small polypeptide</p> Signup and view all the answers

    Which component is essential for the formation of calcium caseinate?

    <p>Calcium ions (Ca++)</p> Signup and view all the answers

    Which step in milk clotting involves the reaction between casein and calcium?

    <p>Chemical reaction</p> Signup and view all the answers

    What is a key characteristic of whey after milk clotting?

    <p>Greenish yellow due to vitamin B2 content</p> Signup and view all the answers

    What are the characteristics of rennin in relation to its type of enzyme?

    <p>It is a hydrolase enzyme.</p> Signup and view all the answers

    Which temperature resulted in the fastest clotting time for rennin activity?

    <p>37°C water bath</p> Signup and view all the answers

    What was observed in Tube No.3 after boiling the rennin enzyme?

    <p>No clotting occurred</p> Signup and view all the answers

    How does the concentration of rennin affect its activity?

    <p>Higher concentration results in faster clotting</p> Signup and view all the answers

    What effect did ammonium oxalate have on clotting in the prepared tubes?

    <p>Completely precipitated calcium</p> Signup and view all the answers

    After boiling one of the test tubes and adding CaCl2, what was the result?

    <p>Clotting occurred immediately</p> Signup and view all the answers

    Which of the following factors was stated not to be a co-enzyme for rennin?

    <p>Calcium</p> Signup and view all the answers

    What role do enzymes play in chemical reactions?

    <p>They catalyze the reactions without being altered</p> Signup and view all the answers

    What happens when the temperature is set too high for rennin activity?

    <p>Enzyme may become denatured</p> Signup and view all the answers

    Study Notes

    Enzymes

    • Catalyze biological reactions
    • Are proteins
    • Synthesized by cells

    Factors Affecting Enzyme Activity

    • Substrate Concentration: Increased substrate concentration increases reaction rate until saturation point.
    • Enzyme Concentration: Increased enzyme concentration directly increases reaction rate.
    • Co-enzyme Concentration: Coenzymes are often required for enzyme function.
    • Product Concentration: Increased product concentration can inhibit enzyme activity.
    • Temperature:
      • Enzymes are inactive at 0°C.
      • Activity increases with temperature up to the optimum temperature (often 37-45°C).
      • Further temperature increase decreases activity due to denaturation.
      • Enzymes have different optimum temperatures.
    • pH:
      • Enzymes have an optimal pH for maximum activity.
      • Activity decreases above or below this pH.
      • Extreme pH values can denature enzymes.
    • Activators and Inhibitors:
      • Activators increase enzyme activity.
      • Inhibitors decrease enzyme activity.
    • Time: Prolonged exposure can affect enzyme activity.

    Renin Enzyme

    • Found in the stomach of young calves and infants.
    • Digests caseinogen into casein.
    • Hydrolyzes caseinogen, splitting a polypeptide chain.
    • Optimum pH is 6, and temperature is 37°C.
    • Inactive in adults due to low stomach acidity (pH 1.5-2).

    Milk Composition

    • Contains macronutrients (proteins, fats, carbohydrates), minerals (especially calcium and phosphorus), but low in copper and iron

    Milk Proteins

    • High biological value
    • Caseinogen (60%):
      • A phosphoprotein
      • Digested by renin
    • Lactalbumin and Lactglobulin (40%): Simple soluble proteins

    Milk Clotting

    • Renin clots milk, separating it into a solid clot and a liquid whey.
    • Promotes milk retention in the stomach for proper protein digestion.
    • Two-step process:
      1. Enzymatic Reaction: Renin hydrolyzes caseinogen into casein (soluble) and a small polypeptide.
      2. Chemical Reaction: Calcium ions react with casein, forming calcium caseinate (insoluble).

    Calcium Caseinate

    • Precipitates, entangling with:
      • Milk fat
      • Fat-soluble vitamins
      • Carotenes
    • Forms the milk clot

    Whey

    • Liquid phase, containing:
      • Water
      • Water-soluble vitamins
      • Lactalbumin
      • Lactglobulin
      • Lactose
      • Minerals (except calcium)
    • Greenish-yellow color due to vitamin B2 content.

    Experimental Evidence

    Effect of Temperature on Rennin Activity

    • Milk clots faster at 37°C than at room temperature (optimal temperature).
    • Boiled renin is inactive (denatured).

    Effect of Concentration on Rennin Activity

    • Higher renin concentration leads to faster clotting.

    Role of Calcium on Milk Clotting

    • Ammonium oxalate precipitates calcium, preventing clotting.
    • Adding calcium chloride to boiled, calcium-free milk results in clotting.
    • Calcium is essential for the precipitation of casein, not as a co-enzyme for renin.

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    Related Documents

    Factors Affecting Enzymatic Activity PDF

    Description

    Test your knowledge on the various factors that influence enzyme activity, including substrate concentration, temperature, and pH levels. Understand how these factors affect the catalytic efficiency of enzymes and their role in biological reactions.

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