Welcome to your Grade 11 Biology chapter 3
After carefully reading the following 30 questions, choose the correct answer.
1.
Enzymes are biological catalysts that primarily consist of which type of macromolecule?
2.
What is the main function of an enzyme in a biological reaction?
3.
The specific region of an enzyme where the substrate binds is called the:
4.
Which enzyme-substrate model suggests that the enzyme and substrate fit together like a key and a lock?
5.
The process of traditional malting in Ethiopia is primarily used for:
6.
Which factor can affect the rate of an enzymatic reaction?
7.
Enzymes lower the __________ energy required for a reaction to occur.
8.
Protein structures are categorized into levels. Which level refers to the sequence of amino acids?
9.
What happens to an enzyme when it is exposed to extremely high temperatures?
10.
Malting involves the germination of cereal grains to activate which type of biological molecules?
11.
In enzyme kinetics, the speed of the reaction generally __________ as substrate concentration increases, until a maximum rate is reached.
12.
Which field of study examines the pathway of enzymes and their metabolites using computer data models?
13.
Industrial applications of enzymes include their use in:
14.
The study of the rate of enzyme-catalyzed reactions is known as:
15.
What is the term for a molecule that an enzyme acts upon?
16.
Enzymes are highly __________ to their substrates.
17.
Co-factors and co-enzymes are often required by enzymes to:
18.
Which Ethiopian tradition involves the use of enzymes for fermentation?
19.
An enzymatic transition state is the point where:
20.
Enzyme regulation is important because it allows the cell to:
21.
Amino acids are joined together by which type of bonds to form proteins?
22.
The induced fit model describes the active site of an enzyme as:
23.
Enzymes can be classified based on their:
24.
Modern malting steps include which of the following?
25.
What is the primary role of a biochemist?
26.
Which of the following is NOT a general property of an enzyme?
27.
Proteomics is the study of:
28.
Enzyme inhibition can be:
29.
The sequence of amino acids in a protein is determined by:
30.
Traditional malting for local alcohol in Ethiopia is a form of:
