1. Enzymes are chemically:
(A) Lipids
(B) Proteins
(C) Carbohydrates
(D) Vitamins
2. The substance upon which an enzyme acts is called:
(A) Product
(B) Reactant
(C) Catalyst
(D) Substrate
3. The inactive form of an enzyme is called:
(A) Apoenzyme
(B) Coenzyme
(C) Zymogen
(D) Holoenzyme
4. The protein part of an enzyme is known as:
(A) Apoenzyme
(B) Coenzyme
(C) Prosthetic group
(D) Substrate
5. The complete active enzyme with its cofactor is called:
(A) Holoenzyme
(B) Apoenzyme
(C) Cofactor
(D) Catalyst
6. Enzymes speed up reactions by:
(A) Increasing activation energy
(B) Reducing substrate
(C) Lowering activation energy
(D) Breaking bonds randomly
7. Which of the following enzymes breaks down starch?
(A) Protease
(B) Lipase
(C) Amylase
(D) Maltase
8. The enzyme used in cheese making is:
(A) Rennin
(B) Trypsin
(C) Pepsin
(D) Lipase
9. Optimum temperature for most enzymes in food processing is around:
(A) 25°C
(B) 37°C
(C) 50°C
(D) 10°C
10. The enzyme that hydrolyzes fats is:
(A) Amylase
(B) Protease
(C) Lactase
(D) Lipase
11. The pH at which an enzyme works best is called its:
(A) Maximum point
(B) Minimum pH
(C) Optimum pH
(D) Activation pH
12. Which enzyme converts sucrose into glucose and fructose?
(A) Invertase
(B) Maltase
(C) Lactase
(D) Amylase
13. The enzyme used to tenderize meat is:
(A) Papain
(B) Amylase
(C) Lactase
(D) Catalase
14. Enzyme activity is affected by:
(A) Temperature
(B) pH
(C) Substrate concentration
(D) All of these
15. Enzymes are destroyed at high temperatures because of:
(A) Hydrolysis
(B) Denaturation
(C) Oxidation
(D) Coagulation
16. The enzyme that decomposes hydrogen peroxide is:
(A) Oxidase
(B) Lipase
(C) Catalase
(D) Protease
17. Enzymes that transfer hydrogen atoms are known as:
(A) Transferases
(B) Lyases
(C) Ligases
(D) Oxidoreductases
18. Which of the following is a hydrolase enzyme?
(A) Amylase
(B) Isomerase
(C) Ligase
(D) Synthase
19. Enzymes that act outside the cell are called:
(A) Endoenzymes
(B) Exoenzymes
(C) Intracellular enzymes
(D) Structural enzymes
20. Which of the following is not an enzyme?
(A) Urease
(B) Trypsin
(C) Pepsin
(D) Hemoglobin
21. The enzyme responsible for curd formation in milk is:
(A) Lactase
(B) Lipase
(C) Rennin
(D) Amylase
22. Coenzymes are usually derived from:
(A) Minerals
(B) Vitamins
(C) Proteins
(D) Fats
23. Enzyme that catalyzes the conversion of glucose to glucose-6-phosphate is:
(A) Kinase
(B) Dehydrogenase
(C) Isomerase
(D) Synthase
24. The enzyme involved in alcoholic fermentation is:
(A) Zymase
(B) Amylase
(C) Lactase
(D) Lipase
25. Which enzyme is used in bread making?
(A) Amylase
(B) Pepsin
(C) Catalase
(D) Protease
26. The first enzyme discovered was:
(A) Lipase
(B) Catalase
(C) Pepsin
(D) Amylase
27. Enzyme that causes browning in fruits and vegetables is:
(A) Catalase
(B) Amylase
(C) Protease
(D) Polyphenol oxidase
28. The enzyme that digests proteins in the stomach is:
(A) Amylase
(B) Pepsin
(C) Lipase
(D) Lactase
29. Enzymes are sensitive to:
(A) Radiation
(B) pH
(C) Temperature
(D) All of the above
30. Enzymes that catalyze removal of a group without hydrolysis are:
(A) Lyases
(B) Transferases
(C) Isomerases
(D) Ligases
31. The enzyme used for glucose syrup production from starch is:
(A) Amylase
(B) Invertase
(C) Glucoamylase
(D) Protease
32. Enzyme that converts milk sugar into glucose and galactose is:
(A) Lactase
(B) Amylase
(C) Maltase
(D) Lipase
33. The non-protein part of an enzyme required for activity is called:
(A) Substrate
(B) Apoenzyme
(C) Inhibitor
(D) Coenzyme
34. The enzyme used in juice clarification is:
(A) Lipase
(B) Protease
(C) Pectinase
(D) Catalase
35. The optimum pH for pepsin activity is:
(A) 7.0
(B) 8.0
(C) 2.0
(D) 5.0
36. Enzyme inhibitors that compete with substrate are called:
(A) Non-competitive inhibitors
(B) Competitive inhibitors
(C) Reversible inhibitors
(D) Allosteric inhibitors
37. The enzyme lipoxygenase causes:
(A) Oxidation of lipids
(B) Hydrolysis of proteins
(C) Breakdown of sugars
(D) None of these
38. The enzyme used in beer production to break down starch is:
(A) Amylase
(B) Catalase
(C) Lipase
(D) Protease
39. Enzymes are highly specific because of their:
(A) Molecular weight
(B) Active site structure
(C) Solubility
(D) pH value
40. Which of the following enzymes is used in detergents?
(A) Protease
(B) Amylase
(C) Lipase
(D) All of these
41. The enzyme that converts starch into dextrin is:
(A) Alpha-amylase
(B) Beta-amylase
(C) Glucoamylase
(D) Invertase
42. Enzymes that catalyze oxidation-reduction reactions are:
(A) Transferases
(B) Ligases
(C) Oxidoreductases
(D) Hydrolases
43. Which enzyme removes oxygen from food systems?
(A) Glucose oxidase
(B) Catalase
(C) Lipase
(D) Polyphenol oxidase
44. Enzyme that causes rancidity in fats is:
(A) Amylase
(B) Lipase
(C) Pepsin
(D) Catalase
45. The enzyme responsible for softening of fruits during ripening is:
(A) Pectinase
(B) Amylase
(C) Lipase
(D) Protease
46. The enzyme used in glucose isomerization is:
(A) Lipase
(B) Amylase
(C) Catalase
(D) Glucose isomerase
47. The enzyme that hydrolyzes proteins to peptides is:
(A) Lipase
(B) Amylase
(C) Protease
(D) Catalase
48. Which factor does not affect enzyme activity?
(A) Temperature
(B) pH
(C) Light intensity
(D) Substrate concentration
49. Enzymes act as:
(A) Inhibitors
(B) Catalysts
(C) Reactants
(D) Promoters
50. The branch of science dealing with enzymes is called:
(A) Enzymology
(B) Biology
(C) Chemistry
(D) Biophysics