1. We use enzyme papain to …
a) tenderize meat
b) increase production
c) leaven the meat
d) none of these
2. Digestive enzyme belongs to which class?
a) hydrolases
b) ligases
c) lipases
d) acetylases
3. Apoenzymes are synthesized in …
a) active form
b) inactive form
c) pro-active form
d) all of these
4. The chemical nature of the enzyme is …
a) DNA
b) RNA
c) nucleic acid
d) protein
5. “Ki” shows
a) compettition inhibition
b) denaturation
c) reaction velocity
d) none of these
6. Which of the following resembles the competitive inhibitor malonic acid?
a) succinic acid
b) fumaric acid
c) malic acid
d) none of these
7. The active site of enzyme remain …
a) rigid
b) globular
c) rough
d) none of these
8. Iodine is …
a) uncompetetive enzyme inhibitor
b) specific enzyme inhibitor
c) enzyme regulator
d) none of these
9. Which of the following is the not a substrate specific enzyme?
a) fructokinase
b) glucokinase
c) hexokinase
d) none of these
10. Which of the enzyme participate as a coenzyme when pyruvate is converted to oxaloacetate?
a) biotin
b) NAD+
c) ATP++
d) NAD
11. The coenzyme is basically a …
a) protein
b) carbohydrate
c) vitamin
d) none of these
12. Which of the fllowing enzyme joins the ends of two strands of nucleic acid?
a) ligase
b) protease
c) lipase
d) hydrolase
