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PPC D > enzymes > Flashcards

enzymes Flashcards

1
Q

Are organic catalyst produced by living organisms.

A

ENZYMES

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2
Q

Enzymes often occur in combination with ___ and ____ substances that have an important part in the catalytic action.

A

INORGANIC and ORGANIC

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3
Q

Are non-protein organic compounds

A

COENZYMES

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4
Q

Are inorganic ions

A

ACTIVATORS

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5
Q

Enzymes usually end in ASE or IN

A
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6
Q

Are colloids and are soluble in water, diluted alcohol but are precipitated by concentrated alcohol.

A

ENZYMES

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7
Q

Most enzymes act best at temperature between _____, temperature above ____, especially in the presence of moisture, usually completely destroy them.

A

35°C and 40°C

65°C

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8
Q

These retard the enzymes activity.

A

CERTAIN HEAVY METALS
FORMALDEHYDE
FREE IODINE

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9
Q

Major Classes of Enzymes Classified by the Commission on Enzymes of the International Union of Biochemistry

A

❖ Oxidoreductases
❖ Transferases
❖ Hydrolases
❖ Ligases
❖ Lyases
❖ Isomerases

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10
Q

Trivial Names (Esterases)

A

▪ Cellulase
▪ Diastase
▪ Glucoluronidase
▪ Hyaluronidase
▪ Invertase
▪ Maltase

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11
Q

Trivial Names (Nucleases)

A

▪ Ribonuclease
▪ Deoxyribonuclease
▪ Nucleophosphatase

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12
Q

Trivial Names (Nuclein Diaminases)

A

▪ Adenase
▪ Adenosine Deaminase

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13
Q

Trivial Names (Amidases)

A

▪ Arginase
▪ Urease

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14
Q

Trivial Names (Proteolytic Enzymes)

A

▪Papain
▪Pepsin
▪Trypsin
▪Chymotrypsin
▪Fibrinolysin

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15
Q

Important Enzymes

A

▪Amylolytic Enzymes
▪The Esterases
▪The Proteolytic Enzymes
▪The Oxidizing Enzymes

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16
Q

Examples of Amylolytic Enzymes

A

▪Invertase or Sucrase
▪Diastase and Amylase
▪Zymase
▪Emulsin
▪Myrosin

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17
Q

Examples of The Esterases

A

▪ Pectase
▪ Lipase
▪ Urease
▪ Steapsin

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18
Q

Examples of The Proteolytic Enzymes

A

Pepsin
Erepsin
Trypsin
Rennin
Papain

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19
Q

Examples of The Oxidizing Enzymes

A

Peroxidase
Thrombin
Zymase

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20
Q

Known as salivary diastase

A

PTYALIN

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21
Q

Pancreatic Juice

A

AMYLOPSIN

22
Q

Found in the digestive tract of animals

A

AMYLOPSIN

23
Q

• Germination of barley grains
• Convert starch into maltose

A

MALT DIASTASE

24
Q

Found in the yeast and in the intestinal juice.

A

INVERTASE OR SUCRASE

25
Q

Bring about in the hydrolysis of sucrose into glucose and fructose.

A

INVERTASE OR SUCRASE

26
Q

• Also found in yeast and in intestinal juice.
• Causes the conversion of maltose into glucose.

A

MALTASE

27
Q

• Fermenting enzymes causing the conversion of monosaccharides (glucose, fructose) into alcohol and carbon dioxide.

A

ZYMASE

28
Q

Found in almonds.

A

EMULSIN

29
Q

Causes the hydrolysis of β-glycosides, thus, amygdalin is hydrolyzed into glucose, benzaldehyde and hydrogen cyanide.

A

EMULSIN

30
Q

Found in white and black mustard

A

MYROSIN

31
Q

Hydrolyzes Sinalbin and Sinigrin as well as other glycosides.

A

MYROSIN

32
Q

Found in the pancreatic juice of animals and in oily seeds.

A

LIPASE

33
Q

Causes the hydrolysis of fats into glycerin and fatty acids.

A

LIPASE

34
Q

Splits pectin into pectic acid and methyl alcohol.

A

PECTASE

35
Q

A lipolytic enzyme capable of digesting dietary fat.

A

STEAPSIN

36
Q

Obtained from soybeans.

A

UREASE

37
Q

Used as a laboratory reagent for converting urea to ammonia.

A

UREASE

38
Q

Found in the gastric juice.
• Converts proteins into proteoses and peptones.

A

PEPSIN

39
Q

Formed when the proenzymes, trypsinogen is acted on by the enterokinase of the intestinal juices.

A

TRYPSIN

40
Q

Converts proteoses and peptones into polypeptides and amino acids.

A

TRYPSIN

41
Q

Found in intestinal juices.
• Converts proteoses and peptones into amino acids.

A

EREPSIN

42
Q

A coagulating enzyme present in the mucous membrane of the stomach of mammals.

A

RENNIN

43
Q

An active proteolytic enzymes found in the unripe fruits of papaya tree.

A

PAPAIN

44
Q

Used as meat tenderizer.

A

PAPAIN

45
Q

Widely distributed in plants.
• Bring about the oxidation reaction that causes the discoloration of bruised fruits.

A

PEROXIDASE

46
Q

Converts the fibrinogen of the circulating blood into the insoluble fibrin of the blood clot.

A

THROMBIN

47
Q

Essentially an oxidizing enzyme because the monosaccharide splits into oxidation.

A

ZYMASE

48
Q

Used As digestants.

A

PEPSIN
PAPAIN
PANCREATIN

49
Q

To facilitate the diffusion of injected fluids.

A

HYALURONIDASE

50
Q

To dissolve clotted blood and purulent accumulation.

A

STREPTOKINASE
STREPTODORNASE

51
Q

Extensive in the fermentation and in cheese industries.

A

RENNIN
ZYMASE

52
Q

Inactivates various penicillin.

A

PENICILLINASE

PPC D (14 decks)

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