GCSE: Trivia Quiz On Enzymes! Test

19 Questions | By Ianrobertson | Updated: Mar 21, 2022 | Attempts: 11224

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GCSE: Trivia Quiz On Enzymes! Test - Quiz

What do you know about enzymes? Do you think you will pass this quiz? Enzymes are complex proteins that cause a specific chemical change in the body. They are produced by living organisms to generate biochemical reactions in the body. Enzymes help break down the foods we eat so that the body can use them for energy. Take this quiz to learn more about enzymes.

Questions and Answers

1.

All enzymes are types of this compound.
- A.
  
  Carbohydrate
- B.
  
  Protein
- C.
  
  Lipid
2.

The component part of enzymes.
- A.
  
  Glucose
- B.
  
  Starch
- C.
  
  Amino Acids
3.

The region in an enzyme molecule where a substrate fits.
- A.
  
  Activation Site
- B.
  
  Activity Site
- C.
  
  Active Site
4.

This happens more often between an enzyme and its substrate when the temperature of a solution increases.
- A.
  
  Collisions
- B.
  
  Kinetic Energy
- C.
  
  Diffusion
5.

The best desciption of a denatured enzyme.
- A.
  
  One that will never work again
- B.
  
  One that cannot catalyse a reaction
- C.
  
  One with an active site of the wrong shape
6.

Which of the following does not affect the initial rate of an enzyme controlled reaction?
- A.
  
  A change of pH
- B.
  
  An increase in the duration of the reaction
- C.
  
  A decrease in the concentration of substrate
7.

Amylase is produced in the
- A.
  
  Mouth
- B.
  
  Stomach
- C.
  
  Small Intestine
8.

Protease is not produced in the
- A.
  
  Mouth
- B.
  
  Stomach
- C.
  
  Small Intestine
9.

Enzymes whose action cause a fall in the pH of a solution.
- A.
  
  Amylase
- B.
  
  Protease
- C.
  
  Lipase
10.

This type of cell contains the most mitochondria.
- A.
  
  Fat storage cell
- B.
  
  Hair follicle cell
- C.
  
  Sperm cell
11.

Substances which move into mitochondria.
- A.
  
  Glucose & Lactic Acid
- B.
  
  Glucose & Oxygen
- C.
  
  Glucose & Carbon Dioxide
12.

The type of enzyme used to make sweet food taste even sweeter.
- A.
  
  Amylase
- B.
  
  Isomerase
- C.
  
  Lipase
13.

The best description of changes in the rate of an enzyme controlled reaction over time is
- A.
  
  It increases, levels off then decreases
- B.
  
  It increases and levels off
- C.
  
  It increases
14.

It describes what happens to the rate of an enzyme controlled reaction if the amount of enzyme is doubled.
- A.
  
  The reaction proceeds half as quickly
- B.
  
  The reaction proceeds at the same rate
- C.
  
  The reaction proceeds twice as quickly
15.

A sample of amylase taken from the mouth does not work if placed in a solution of stomach juices but will work in a solution of small intestine juices. The best explanation of this finding it.
- A.
  
  Stomach juices are acidic.
- B.
  
  Temperature affects the action of amylase.
- C.
  
  Mouth juices have the same pH as small intestine juices.
16.

An enzyme controlled reaction goes to completion. What would happen if extra substrate is added after the reaction has finished?
- A.
  
  The rate of reaction increases.
- B.
  
  The rate of reaction does not change.
- C.
  
  The rate of reaction decreases.
17.

An enzyme inhibitor competes with the enzyme's substrate for the active site. What does this statement tell you about the type of inhibitor molecule involved in this reaction?
- A.
  
  The inhibitor is a protein compound.
- B.
  
  The inhibitor has the same shape as the substrate.
- C.
  
  The inhibitor is an enzyme.
18.

A suspension of starch is coloured black when iodine solution is added to it. Which of the following changes will make the suspension lose its black colour?
- A.
  
  The addition of amylase.
- B.
  
  An increase in temperature of 10 degrees Celsius.
- C.
  
  The addition of lipase.
19.

Biological washing powders contain enzymes. This means the powder
- A.
  
  Allows washing to occur effectively at higher temperatures.
- B.
  
  Allows washing to occur effectively at lower temperatures.
- C.
  
  Allows washing to occur equally effectively as with non-biological powders.