A proteinaceous molecule that catalyzes chemical reactions without being changed itself is known as a(n) _. A. carbohydrate B. ion C. enzyme D. lipid
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- An enzyme accelerates chemical reactions by all of the following, EXCEPT: a) Bringing reactants close together b) Shifting equilibrium to favor the products c) Adding temporary charges to substrates d) Orienting chemical bonds for best reactivity e) Straining chemical bonds that will be brokenWhich of the following is defined as the loss of a protein’s three-dimensional shape and function? A. Condensation B. Hydrolysis C. Metabolism D. DenaturationWhen two carbohydrates bond, they do so through a reaction called This produce a molecule called a_____. A molecule comprising numerous carbohydrates is called a______.
- What is the name given to a biological catalyst? O protein O enzyme ORNA O electrolyte O carbohydrateBiological activity of proteins is dependent on which? A. peptide bonds B. thermodynamic properties C. an aqueous environment D. protein conformationFrom the point of view of the molecules involved, which of the following reactions illustrates an increase in entropy ? a) formation of phosphodiester bonds b) polymerization c) formation of glycosidic bonds d) condensation e) hydrolysis
- What is the most useful or unforgettable LESSON/TOPIC you have learned in Biochemistry? If you are Biomolecule, what are you and why?Peptide bonds occur in which type of biochemical compounds? a) lipids b) carbohydrates c) proteins d) nucleic acidsBiomolecules are polymers that are formed when ______________are joined by a _____________reaction.a. monomers, dehydration synthesis b. multimers, dehydration synthesisc. subunits, reduction d. monomers, hydrolysis
- There are 4 classes of biomolecules:Which statement about enzymes is true? An enzyme functions to decrease the rate of a chemical reaction. Enzymes are proteins that function as catalysts in nonliving things. Each enzyme can catalyze many different biochemical reactions. Enzymes and substrates fit together like a lock and key.Why do we prefer to buy products in solid form rather than in a liquid? (i.e., butter or margarine) Our topic is currently about biomolecules, if that helps.
