Which enzyme would generate product more rapidly when

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43. Which enzyme would generate product more rapidly when (a) [S] = 1 μ M and (b) [S] = 10 μ M? A) Enzyme A at [S] = 1 μ M; Enzyme B at [S] = 10 μ M B) Enzyme B at [S] = 1 μ M; Enzyme A at [S] = 10 μ M C) Enzyme A at [S] = 1 μ M and at [S] = 10 μ M D) Enzyme B at [S] = 1 μ M and at [S] = 10 μ M 44. Estimate the K M for each enzyme from the plot shown. (A) = 1 μ M; K M (B) = 2 μ M B) K M (A) = 2 μ M; K M (B) = 5 μ M D) K M (A) = 3.5 μ M; K M (B) = 5 μ M Use the following to answer questions 45-46: Shown below are three different types of lipids. A ) B ) C ) 45. Which of the structures would represent a triacylglycerol? 46. Which of the structures would represent a sphingolipid? Page 6
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Use the following to answer questions 47-48: The K M values for the reaction of chymotrypsin with two different substrates are given in the table below. Based on these data, answer the next two questions. 47. Which substrate has the higher affinity for the enzyme? A) N -acetylvaline ethyl ester B) N -acetyltyrosine ethyl ester 48. Which substrate is likely to give a higher value for V max ? A) N -acetylvaline ethyl ester B) N -acetyltyrosine ethyl ester C) No way to tell 49. Rank the rate of transmembrane diffusion of the following compounds, from slowest to fastest: Section III: 18 points (3 points each) 50. In typical marine organisms, the intracellular concentrations of Na + and Ca 2+ are 10 mM and 0.1 μ M, respectively. Extracellular concentrations of Na + and Ca 2+ are 450 mM and 4 mM, respectively. C alculate the free energy changes at 20°C for the transmembrane movement of these ions. In which direction do the ions move? 51. Consider the following reaction information about substrate S. A reaction is carried out in which 100 μ M S is added to a mixture containing equivalent amounts of enzymes A and B. After 1 minute, which reaction product will be more abundant: P or Q? Page 7 N -acetylvaline ethyl ester 8.8 x 10 -2 N -acetyltyrosine ethyl ester 6.6 x 10 -4 Substrate K M
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Use the following to answer questions 52-53: The tyrosinase enzyme catalyzes reactions that produce brown-colored products. In mammals, it is responsible for the production of melanin in the skin; in plants, it is responsible for the browning that occurs when foods such as apples or mushrooms are sliced open and exposed to air. Food scientists interested in preventing the browning process in plant-based foods have shown that dodecyl gallate is an inhibitor of tyrosinase. Enzyme studies were
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