What general effects would you expect the following changes to have on the rate of an enzyme-catalyzed reaction for an enzyme that has its maximum activity at body temperature (about 37°C)?
c. Adding an oxidizing agent, such as hydrogen peroxide
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What general effects would you expect the following changes to have on the rate of an enzyme-catalyzed reaction for an enzyme that has its maximum activity at body temperature (about 37°C)?
c. Adding an oxidizing agent, such as hydrogen peroxide
The text discusses three forms of enzyme inhibition: uncompetitive inhibition, competitive inhibition, and irreversible inhibition.
b. What kinds of bonds are formed between an enzyme and each of these three kinds of inhibitors?
What kind of inhibition (uncompetitive, competitive, or irreversible) is present in each of the following:
a. Penicillin is used to treat certain bacterial infections. Penicillin is effective because it binds to the enzyme glycopeptide transpeptidase and does not dissociate.
One mechanism by which lead exerts its poisonous effect on enzymes can be stopped by chelation therapy with EDTA. Describe this type of lead poisoning and explain why it is reversible.
The meat tenderizer used in cooking is primarily papain, a protease enzyme isolated from the fruit of the papaya tree. Why do you suppose papain is so effective at tenderizing meat?
Why do allosteric enzymes have two types of binding sites?