Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

7. Enzyme Inhibition and Regulation

Enzyme Inhibition

Biochemistry

7. Enzyme Inhibition and Regulation

Enzyme Inhibition

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Multiple Choice

Which of the following conditions is most likely to cause an enzyme to denature?

Presence of a noncompetitive inhibitor

Addition of a competitive inhibitor

Slight decrease in substrate concentration

Exposure to extremely high temperatures

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Verified step by step guidance

Understand the concept of enzyme denaturation: Enzyme denaturation refers to the loss of the enzyme's three-dimensional structure, which is critical for its function. This structural change is often irreversible and can be caused by extreme environmental conditions.

Review the impact of temperature on enzymes: Enzymes are proteins, and their structure is sensitive to temperature. Extremely high temperatures can disrupt the hydrogen bonds, ionic bonds, and hydrophobic interactions that maintain the enzyme's shape, leading to denaturation.

Analyze the role of inhibitors: Noncompetitive inhibitors bind to an enzyme at a site other than the active site, altering its function but not causing denaturation. Competitive inhibitors compete with the substrate for the active site, temporarily reducing enzyme activity but not affecting its structure.

Evaluate substrate concentration changes: A slight decrease in substrate concentration affects the rate of the reaction but does not impact the enzyme's structure or cause denaturation.

Conclude that exposure to extremely high temperatures is the most likely condition to cause enzyme denaturation, as it directly disrupts the enzyme's structural integrity.