Meats spoil due to the action of enzymes that degrade the proteins. Fresh meats can be preserved for long periods of time by freezing them. Explain how freezing meats works to prevent spoilage.

The enzyme urease functions in the body to catalyze the formation of ammonia and carbon dioxide from urea as shown:

Describe what effect the following changes would have on the rate of this reaction assuming a steady state has been reached:

a. adding excess urea

Pepsin, an enzyme that hydrolyzes peptide bonds in proteins, functions in the stomach at a pH optimum of 1.5 to 2.0. How is the rate of a pepsin-catalyzed reaction affected by each of the following conditions?

a. increasing the concentration of proteins

Pepsin, an enzyme that hydrolyzes peptide bonds in proteins, functions in the stomach at a pH optimum of 1.5 to 2.0. How is the rate of a pepsin-catalyzed reaction affected by each of the following conditions?

c. running the reaction at 0 °C

Problems 10.94 and 10.95 both mention enzymes that hydrolyze peptide bonds. How do you account for the fact that pepsin has a high catalytic activity at pH 1.5 but chymotrypsin has very little activity at pH 1.5?

Adults who are lactose intolerant cannot break down the disaccharide in milk products. To help digest dairy food, a product known as Lactaid can be given prior to consuming dairy products. (16.4, 16.5)

b. What might happen to the enzyme if the Lactaid were stored at 55 °C?

Pepsin, a peptidase that hydrolyzes proteins, functions in the stomach at an optimum pH of 1.5 to 2.0.

Which of the following would cause an increase in its activity?

Sucrase has an optimum pH range of 4.5 – 7.0. Which of the following statements is true?

What do we mean when we say an enzyme is saturated with substrate? When an enzyme is saturated with substrate, how does adding more (a) substrate and (b) enzyme affect the rate of the reaction?