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Biomolecules (Biology)

AIPMT 2010 (Mains)MCQMedium📈 Topic in 38% papers+4−1
Ques. 1AIPMT 2010 (Mains)

The figure given below shows the conversion of a substrate into product by an enzyme. In which one of the four options (1 – 4) the components of reaction labelled as A, B, C and D are identified correctly? [figure]

  1. array|l|l|l|l| A & B & C & D \ Potential energy & Transition state & Activation energy & Activation energy without enzyme \ array
  2. array|l|l|l|l| A & B & C & D \ Transition state & Potential energy & Activation energy without enzyme & Activation energy with enzyme \ array
  3. array|l|l|l|l| A & B & C & D \ Potential energy & Transition state & Activation energy with enzyme & Activation energy without enzyme \ array
  4. array|l|l|l|l| A & B & C & D \ Activation energy with enzyme & Transition state & Activation energy without enzyme & Potential energy \ array

Answer

(2) array|l|l|l|l| A & B & C & D \ Transition state & Potential energy & Activation energy without enzyme & Activation energy with enzyme \ array

Solution

As per NCERT, the substrate has to pass through a much higher energy state, the transition state, before it changes into product; the difference in energy between the substrate and the transition state is the activation energy, and an enzyme lowers this energy barrier.

⇒ A (the highest point of the curve) = transition state.

⇒ B (the y-axis, energy level of substrate) = potential energy.

⇒ C (the larger energy gap, upper curve) = activation energy without enzyme.

⇒ D (the smaller energy gap, lower curve) = activation energy with enzyme.

Answer: (2)

Keep practising — Biomolecules (Biology)

Ques. 2AIPMT 2008

Carbohydrates are commonly found as starch in plant storage organs. Which of the following five properties of starch (A – E) make it useful as a storage material? The useful properties are

  1. (A), (C) and (E)
  2. (A) and (E)
  3. (B) and (C)
  4. (B) and (D)
Ques. 3AIPMT 2008

A competitive inhibitor of succinic dehydrogenase is

  1. -ketoglutarate
  2. malate
  3. malonate
  4. oxaloacetate
Ques. 4AIPMT 2007

About 98 percent of the mass of every living organism is composed of just six elements including carbon, hydrogen, nitrogen, oxygen and

  1. sulphur and magnesium
  2. magnesium and sodium
  3. calcium and phosphorus
  4. phosphorus and sulphur
Ques. 5AIPMT 2006

An organic substance bound to an enzyme and essential for its activity is called

  1. isoenzyme
  2. coenzyme
  3. holoenzyme
  4. apoenzyme
Ques. 6AIPMT 2005

The catalytic efficiency of two different enzymes can be compared by the

  1. formation of the product
  2. pH of optimum value
  3. Km value
  4. molecular size of the enzyme.
Ques. 7AIPMT 2005

Which one of the following statements regarding enzyme inhibition is correct?

  1. Competitive inhibition is seen when a substrate competes with an enzyme for binding to an inhibitor protein.
  2. Competitive inhibition is seen when the substrate and the inhibitor compete for the active site on the enzyme.
  3. Non-competitive inhibition of an enzyme can be overcome by adding large amount of substrate.
  4. Non-competitive inhibitors often bind to the enzyme irreversibly.
Ques. 8AIPMT 2005

Enzymes, vitamins and hormones can be classified into a single category of biological chemicals, because all of these

  1. help in regulating metabolism
  2. are exclusively synthesized in the body of a living organism as at present
  3. are conjugated proteins
  4. enhance oxidative metabolism.
Ques. 9AIPMT 2005

Which of the following is the simplest amino acid?

  1. Alanine
  2. Asparagine
  3. Glycine
  4. Tyrosine
Ques. 10AIPMT 2005

Nucleotides are building blocks of nucleic acids. Each nucleotide is a composite molecule formed by

  1. base-sugar-phosphate
  2. base-sugar-OH
  3. (base-sugar-phosphate)n
  4. sugar-phosphate
Ques. 11AIPMT 2005

Carbohydrates, the most abundant biomolecule on earth, are produced by

  1. some bacteria, algae and green plant cells
  2. fungi, algae and green plant cells
  3. all bacteria, fungi and algae
  4. viruses, fungi and bacteria.

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