Do you know which enzyme breaks down starch?
Topic Overview - Enzymes and Nutrition
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#1. What are the monomers of fats/lipids?
#2. What is an active site?
#3. What are substrates?
#4. What are enzymes?
#5. What is the Lock and Key Model of enzyme action?
#6. What are the monomers of proteins?
#7. What is the Induced Fit Model of enzyme action?
#8. What are the monomers of carbohydrates?
#9. Why does the rate of an enzyme controlled reaction increase with greater substrate concentration?
#10. Why is the rate of an enzyme controlled reaction lower at lower temperatures?
#11. Why does the rate of an enzyme controlled reaction plateau at a certain substrate concentration? ? plateau means level out
#12. What is the role of lipase?
#13. What is enzyme activity?
#14. What is the role of protease?
#15. What is the role of glycogen synthase?
#16. What is the role of starch synthase?
#17. What is the role of amylase?
#18. What is enzyme specificity?
#19. What is the role of DNA synthase?
#20. What are the basic macromolecules?
Select all that apply:
#21. Why does the rate of an enzyme controlled reaction go down as temperature increases past the optimum level?
#22. What is the role of catalase?
#23. Why is catalysis by enzymes important for life processes?
#24. Why is the rate of an enzyme controlled reaction highest at an optimum pH
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