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Home Biochemical Engineering Enzymes and Application Comments

  • Question
  • ?-amylase is an endo enzyme which requires


  • Options
  • A. Ca
  • B. Cu
  • C. Mn
  • D. None of these

  • Correct Answer
  • Ca 


  • Enzymes and Application problems


    Search Results


    • 1. The reduction in off flavour of beer is practiced through

    • Options
    • A. hersperidinase
    • B. rnase
    • C. invertase
    • D. diacetyl reductase
    • Discuss
    • 2. Lysozyme

    • Options
    • A. catalyses hydrolysis of ?-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
    • B. catalyses hydrolysis of ?-1-4 linkages between N-acetyl muranic acid and N-acetyl glucosamine in peptideoglycan
    • C. catalyses hydrolysis of ?-1-4 linkages between N-diacetyl muranic acid and N-diacetyl glucosamine in peptideoglycan
    • D. all of the above
    • Discuss
    • 3. Given an enzyme with a Km = 10m M and Vmax = 100 m mol/min. If [S] = 100 m M, which of the following will be true?

    • Options
    • A. A 10 fold increase in Vmax would increase velocity 10 fold y
    • B. A 10 fold decrease in Km would increase velocity
    • C. Both (a) and (b)
    • D. A 10 fold increase in Vmax would decrease velocity 20 fold
    • Discuss
    • 4. Which category of enzymes belongs to class two in the international classification?

    • Options
    • A. Hydrolases
    • B. Ligases
    • C. Transferases
    • D. Isomerase
    • Discuss
    • 5. The effect of non-competitive inhibition on a Lineweaver-Burk Plot is that

    • Options
    • A. it can move the entire curve to the right
    • B. it can change the y-intercept
    • C. it can change the x-intercept
    • D. all of these
    • Discuss
    • 6. Hersperidinase is used for

    • Options
    • A. juice clarification
    • B. juice debittering
    • C. off flavour reduction
    • D. RNA reduction in fish
    • Discuss
    • 7. Enzymes degrade, alter or synthesize a food component through

    • Options
    • A. oxidation/reduction/isomerization
    • B. hydrolysis/synthesis
    • C. group transfer
    • D. all of the above
    • Discuss
    • 8. The bitter taste of the high protein materials is reduced by using

    • Options
    • A. invertase
    • B. dectinase
    • C. protease
    • D. none of these
    • Discuss
    • 9. Citrus juice debittering can be carried out using

    • Options
    • A. limoninase
    • B. inulinase
    • C. anthocyanase
    • D. None of these
    • Discuss
    • 10. The prosthetic group present in phenolase enzyme is

    • Options
    • A. Mg
    • B. Cu
    • C. Ca
    • D. Fe
    • Discuss


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