The enzyme beta-galactosidase hydrolyzes the colorless substrate ONPG to produce

Question

The enzyme beta-galactosidase hydrolyzes the colorless substrate ONPG to produce a yellow color. The following experiment is conducted, and the time measured until a yellow color develops: Describe the purpose of tube #1 Describe the purpose of tube #2 What kind of inhibitor is X? Explain your reasoning. What kind of inhibitor is Y? Explain your reasoning. A typical temperature profile for an enzyme-catalyzed reaction is shown. Explain why the reaction rate increases as temperature increases to about 40 degree C. Explain why the reaction rate decreases as temperature continues past 40 degree C. Why is this decrease sharper than the increase in part (a)?

Explanation / Answer

Q1. a) Refrence for Enzyme

b) Refrence for substrate

c.) X is Non- competitive reversible inhibitor, because In case of X the extent of inhibition is depending on the conc or amount or vol of inhibitor used, which is constant i.e.1 ml. So the rate of reaction is same in both the case time taken for the appearane of color is equal i.e. 4 minutes.

d.) Y- is Reversible compititive inhibitor. Because in this case the high concentration of substrate is overcoming the inhibition created, By out competing the inhibitor.

Q2. a) Enzymes are very efficient catalysts for biochemical rexns. They speed up rexn by providing an alternative rexn pathway of lower activation energy. Like most chemical rexns, the rate of enzyme catalysed rexn increases by the increase in temprature.A ten degree Centigrade rise in temperature will increase the activity of most enzymes by 50 to 100%. Variations in reaction temperature as small as 1 or 2 degrees may introduce changes of 10 to 20% in the results. In the case of enzymatic reactions, this is complicated by the fact that many enzymes are adversely affected by high temperatures.

b.) As shown in Figure, the reaction rate increases with temperature to a maximum level, then abruptly declines with further increase of temperature. Because most animal enzymes rapidly become denatured at temperatures above 40°C, most enzyme determinations are carried out somewhat below that temperature. Over a period of time, enzymes will be deactivated at even moderate temperatures. Storage of enzymes at 5°C or below is generally the most suitable. Some enzymes lose their activity when frozen.

Related Questions

Navigate

• Browse (All)
• Browse T
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.