Enzymes: Basics Quiz

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Test enzymology facts

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Anastacia Goral

United States

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Froggy Jumps Enzymes: Basics QuizOnline version Test enzymology facts by Anastacia Goral 1 What are enzymes? a Vitamins b Carbohydrates c Proteins, not vitamins (coenzymes are vitamins that aid in digestion) 2 What is the function of enzymes? a Reactants b Catalysts c Inhibitors 3 Are enzymes consumed during reactions? a Only some enzymes are reused b No, they are reusable c Yes, they are used up 4 What model describes how a substrate fits the enzyme active site? a Single-step model b Lock-and-key or induced-fit model c Random binding model 5 What happens to enzymes at high heat? a They become more active b They denature; shape changes and function stops c They speed up further 6 What is activation energy? a Energy released by the reaction b Total energy of the products c Energy needed to start a reaction 7 What is enzymatic browning? a Discoloration in fruits and vegetables b Fermentation process c Vitamin degradation 8 What helps prevent enzymatic browning? a Acids and antioxidants (e.g., lemon juice) b Sugar and water c Heat and salt 9 Where is amylase found and what does it do? a Found in the mouth; breaks down carbohydrates b Found in the liver; breaks down proteins c Found in the stomach; breaks down fats 10 Lactose intolerance is caused by missing what enzyme? a Amylase b Lactase c Lipase 11 Pineapple Jell-O Lab: which sample gelatin is broken down by enzymes? a Fresh pineapple b Canned pineapple c Both break down equally

Froggy Jumps

Enzymes: Basics QuizOnline version

Test enzymology facts

by Anastacia Goral

What are enzymes?

Vitamins

Carbohydrates

Proteins, not vitamins (coenzymes are vitamins that aid in digestion)

What is the function of enzymes?

Reactants

Catalysts

Inhibitors

Are enzymes consumed during reactions?

Only some enzymes are reused

No, they are reusable

Yes, they are used up

What model describes how a substrate fits the enzyme active site?

Single-step model

Lock-and-key or induced-fit model

Random binding model

What happens to enzymes at high heat?

They become more active

They denature; shape changes and function stops

They speed up further

What is activation energy?

Energy released by the reaction

Total energy of the products

Energy needed to start a reaction

What is enzymatic browning?

Discoloration in fruits and vegetables

Fermentation process

Vitamin degradation

What helps prevent enzymatic browning?

Acids and antioxidants (e.g., lemon juice)

Sugar and water

Heat and salt

Where is amylase found and what does it do?

Found in the mouth; breaks down carbohydrates

Found in the liver; breaks down proteins

Found in the stomach; breaks down fats

Lactose intolerance is caused by missing what enzyme?

Amylase

Lactase

Lipase

Pineapple Jell-O Lab: which sample gelatin is broken down by enzymes?

Fresh pineapple

Canned pineapple

Both break down equally

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Enzymes: Basics Quiz

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Enzymes: Basics QuizOnline version

by Anastacia Goral

What are enzymes?

What is the function of enzymes?

Are enzymes consumed during reactions?

What model describes how a substrate fits the enzyme active site?

What happens to enzymes at high heat?

What is activation energy?

What is enzymatic browning?

What helps prevent enzymatic browning?

Where is amylase found and what does it do?

Lactose intolerance is caused by missing what enzyme?

Pineapple Jell-O Lab: which sample gelatin is broken down by enzymes?

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