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

How does changing the pH of an enzyme-catalyzed reaction typically affect the rate at which product is formed?

It only affects the substrate, not the enzyme.

It can alter the ionization state of amino acid residues at the active site, affecting enzyme activity.

It has no effect on enzyme activity or product formation.

It always increases the rate of product formation regardless of the enzyme.

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Verified step by step guidance

Understand the role of pH in enzyme activity: Enzymes are proteins that catalyze biochemical reactions, and their activity is highly dependent on the pH of the environment. The pH can influence the ionization state of amino acid residues, particularly those at the active site, which are critical for substrate binding and catalysis.

Identify the amino acid residues involved: Many enzymes have amino acids with side chains that can gain or lose protons depending on the pH. For example, histidine, lysine, glutamate, and aspartate are common residues whose ionization states are pH-sensitive. These changes can affect the enzyme's structure and function.

Relate pH changes to enzyme structure: Extreme pH values can disrupt the hydrogen bonding and ionic interactions that maintain the enzyme's tertiary and quaternary structure. This can lead to denaturation or loss of the active site's proper shape, reducing or halting enzyme activity.

Consider the optimal pH range: Each enzyme has an optimal pH range where its activity is maximized. Outside this range, the enzyme's efficiency decreases because the active site may no longer be able to bind the substrate effectively or catalyze the reaction.

Conclude the effect of pH on product formation: Changing the pH can alter the ionization state of amino acid residues at the active site, which directly impacts enzyme activity. This, in turn, affects the rate at which the product is formed. The effect is not uniform and depends on the specific enzyme and reaction conditions.