Question

3. A phosphate group binds to a portion of an enzyme far removed from the active site. This is likely to result in A. competitive inhibition B. competitive activation C. allosteric inhibition D. allosteric activation E. could be C or D 4. How to an aldose and a ketose differ? A. an aldose has fewer carbons than a ketose B. an aldose is a carbohydrate and a ketose is a lipid C. an aldose has catalytic capability and a ketose does not D. an aldose has a double-bonded oxygen on the number 1 carbon and the ketose does not. E. an aldose is made from amino acids and a ketose is made from carbohydrates 5. Glucose can A. have a linear structure B. have a ring structure C. form glycosidic linkages D. form into disaccharides E. all of the above 6. Starch and glycogen are similar because they A. both have many peptide bonds B. both have many a1,4 glycosidic linkages C. both are used primarily as a storage mechanism for glucose D. both bind well to hydrophobic compounds E. B & C

Answer 1

3) When a ligand (Here phosphate group) binds to the other side than active site of an enzyme , this type of effect is called allosteric effect. If this phosphate group enhances the activity of enzyme to bind with substrate then this activity is called allosteric activation and if this phosphate group inhibits the activity of enzyme to bind with substrate then this is called allosteric inhibition.In the question it is not defined that what effect it is showing so the option (e) is correct.

4) Aldose sugars are the one which have aldehyde group in their carbon chain while Ketose sugars have Ketone group in their carbon chain. Aldose and ketose can have same carbon or different carbon based on the carbon number present in them. Aldose and ketose both are carbohydrates.They both have catalytic capability.Option D is correct as aldose have double bond oxygen on its 1st carbon(aldehyde group) while ketone do not have.

5) Glucose can have linear structure as well as ring structure(Hemiacetal ring). Glucose forms glycosidic linkage in the making of oligosaccharides and polysaccharides.So , option E is correct.

6) Starch and Glycogen are similar because they both have many alpha 1,4 glycosidic linkages and are used primarily as a storage mechanism for glucose.So option E is correct.