20) Diphenol oxidase catalyzes the oxidationm of phenolic compounds (colorless)
ID: 213636 • Letter: 2
Question
20) Diphenol oxidase catalyzes the oxidationm of phenolic compounds (colorless) into dark-colored quinones TThis is the mechanism investigated two substances, PHBA and behind fruit browning, In the enzyme kinetic homework assignment, we phenylthiourca (PTU), which inbibited the action of diphenol A graph of the results is shown below Based on these findings, which inhibitor candidate to pursue for an application as a browning-retardant of fruit? 15 15 2.5 35 A) PHBA because it both lowered Vimax and Km B) PHBA because it increased Km C) PTU because it decreased Km D) PTU because it lowered Vmax E) PHBA because it lowered Vmax 21) The Keq for the byudrobysis of sucrose to form glacose and fructose is 140,000. 21) At equilibrium, the concentration of sucrose is much higher than the concentration of True or False?: glucose and fructose A) True B) False 22) In the above example, what would happen if the concentration of sucrose was increased? 22) A) The reaction would shift towards making more sucrose. B) The reaction would shift towards making glucose and fructose 23) The net movement of a solute molecule from a region of higher concentration to a region of lower concentration is defined as 23) A) diffusion B) direct active transport C) indirect active transport D) osmosis E) pinocytosisExplanation / Answer
Ans- 20- option B is correct i.e. PHBA because it increase the km. The km is the cocentration of the substrate required to reach the reaction at the half of v max.
Ans-21 it is true because the Keq is much higher
Keq = concentration of product/ concentration of substrate.
Ans-22 the reaction will shift toward making more glucose and fructose.
Ans-23 option (a) is correct i.e. diffusion.
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