Which of the following describes competitive inhibition? A) Addition of more sub

Question

Which of the following describes competitive inhibition? A) Addition of more substrate cannot reverse inhibition B) Inhibitor has a structure different to substrate. C) inhibitor binds to the active site D) inhibitor changes the shape of the active site. E) inhibitor binds covalently near the active site. Enzymes who catalyze the digestion of food proteins belong to this type: A) Lyase B) Transferase C) Hydrolase D) Synthetase E) Isomerase Lipids cannot be described as: A) Amphipathic B) Hydrolysable C) Nonpolar molecules D) Saturated E) Polar molecules Disulfide bonds in proteins: A) Result from an oxidation of thiols. B) Help to maintain the shape of proteins. C) Can be broken by reduction. D) Link two cysteine amino acid residues. E) All of the above Which of the following statements regarding lipids is NOT true? A) Lipids are soluble in non-polar or low polarity organic solvents. B) All lipids have the same functional groups. C) Lipids include waxes, steroids, and triglycerols. D) Lipids have little in common except their solubility. E) Many lipids have biological roles.

Explanation / Answer

quesiton 20.

competetive inhibition, as the name implies, will compete with other speceis and bind in a site which is used for the other substrate as well. Therefore, the numebr of sites decreases, i.e. rate.

so

best answer:

a) false, nothing to do with quantity

b) false, they are similar, therefore they occupy the same site

c) TRUE, they will bind, so

d) false, they won't change it

e) will noe be "near" but "IN"

choose C

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