Multiple Choice
During an enzymatic reaction, what happens to the enzyme after converting substrate to product?
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6. Enzymes and Enzyme Kinetics
Enzymes
Multiple Choice
Amylase is an enzyme that primarily breaks down which macromolecule into smaller sugars?
A
Triglycerides (fats)
B
Proteins
C
DNA
D
Starch (a polysaccharide)
Verified step by step guidance1
Identify the function of amylase by recalling its role in digestion. Amylase is an enzyme that catalyzes the breakdown of carbohydrates.
Recognize that starch is a polysaccharide, which is a type of carbohydrate composed of many glucose units linked together.
Understand that amylase specifically hydrolyzes the glycosidic bonds in starch, breaking it down into smaller sugar units such as maltose and glucose.
Compare the options given: triglycerides are fats, proteins are made of amino acids, and DNA is a nucleic acid. Amylase does not act on these macromolecules.
Conclude that amylase primarily breaks down starch (a polysaccharide) into smaller sugars, which aligns with its enzymatic activity on carbohydrates.
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