{
  "id": "bd16c4f1-3424-5230-806e-0bce3d3e5f24",
  "slug": "enzymes",
  "title": "Enzymes",
  "course": "General Biology",
  "questionCount": 16,
  "page": "https://splycr.com/general-biology/enzymes",
  "data": "https://splycr.com/library/enzymes.json",
  "play": "https://splycr.com/?set=bd16c4f1-3424-5230-806e-0bce3d3e5f24",
  "source": {
    "name": "Biology by Bradford",
    "href": "https://www.biologybybradford.com",
    "note": "Written for the splycr library by Biology by Bradford."
  },
  "questions": [
    {
      "number": 1,
      "question": "Region of an enzyme where the substrate binds?",
      "answer": "Active site",
      "wrongOptions": [
        "Allosteric site",
        "Receptor",
        "Carrier protein"
      ]
    },
    {
      "number": 2,
      "question": "Molecule that an enzyme acts on?",
      "answer": "Substrate",
      "wrongOptions": [
        "Product",
        "Inhibitor",
        "Catalyst"
      ]
    },
    {
      "number": 3,
      "question": "Model in which the substrate fits a rigid active site exactly?",
      "answer": "Lock and key",
      "wrongOptions": [
        "Induced fit",
        "Fluid mosaic",
        "Sliding filament"
      ]
    },
    {
      "number": 4,
      "question": "Model in which the active site changes shape slightly as the substrate binds?",
      "answer": "Induced fit",
      "wrongOptions": [
        "Lock and key",
        "Fluid mosaic",
        "Denaturation"
      ]
    },
    {
      "number": 5,
      "question": "Enzymes speed up reactions by lowering the…?",
      "answer": "Activation energy",
      "wrongOptions": [
        "Kinetic energy",
        "Energy released",
        "Substrate concentration"
      ]
    },
    {
      "number": 6,
      "question": "Temporary structure formed when the reactant molecule fits into the active site?",
      "answer": "Enzyme–substrate complex",
      "wrongOptions": [
        "Enzyme–product complex",
        "Enzyme–inhibitor complex",
        "Antigen–antibody complex"
      ]
    },
    {
      "number": 7,
      "question": "Property meaning each enzyme catalyses only one type of reaction?",
      "answer": "Specificity",
      "wrongOptions": [
        "Saturation",
        "Denaturation",
        "Inhibition"
      ]
    },
    {
      "number": 8,
      "question": "Permanent change to the shape of the active site caused by high temperature?",
      "answer": "Denaturation",
      "wrongOptions": [
        "Inhibition",
        "Saturation",
        "Activation"
      ]
    },
    {
      "number": 9,
      "question": "Optimum temperature of most human enzymes?",
      "answer": "37 °C",
      "wrongOptions": [
        "20 °C",
        "60 °C",
        "100 °C"
      ]
    },
    {
      "number": 10,
      "question": "Enzymes work slowly in the cold because molecules have less…?",
      "answer": "Kinetic energy",
      "wrongOptions": [
        "Active sites",
        "Substrate",
        "Water"
      ]
    },
    {
      "number": 11,
      "question": "Approximate optimum pH of pepsin in the stomach?",
      "answer": "pH 2",
      "wrongOptions": [
        "pH 7",
        "pH 9",
        "pH 12"
      ]
    },
    {
      "number": 12,
      "question": "When all active sites are occupied, raising the substrate concentration makes the rate…?",
      "answer": "Stay the same",
      "wrongOptions": [
        "Double",
        "Fall to zero",
        "Keep rising"
      ]
    },
    {
      "number": 13,
      "question": "State of an enzyme molecule after it has catalysed a reaction?",
      "answer": "Unchanged",
      "wrongOptions": [
        "Used up",
        "Denatured",
        "Turned into product"
      ]
    },
    {
      "number": 14,
      "question": "Enzyme that breaks down starch into maltose?",
      "answer": "Amylase",
      "wrongOptions": [
        "Protease",
        "Lipase",
        "Maltase"
      ]
    },
    {
      "number": 15,
      "question": "Proteases break proteins down into…?",
      "answer": "Amino acids",
      "wrongOptions": [
        "Glucose",
        "Fatty acids",
        "Glycerol"
      ]
    },
    {
      "number": 16,
      "question": "Lipases break lipids down into…?",
      "answer": "Fatty acids and glycerol",
      "wrongOptions": [
        "Amino acids and glucose",
        "Glucose and fructose",
        "Maltose and glucose"
      ]
    }
  ]
}