BIOLOGY
ENZYMES
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Trypsin will break down the starch if the pH is within the optimum range.
|
|
|
Trypsin will break down the starch if the temperature is within the optimum range.
|
|
|
Trypsin will not break down the starch because enzymes are substrate specific.
|
|
|
Trypsin will not breakdown the starch if the solution is not in the small intestine.
|
Detailed explanation-1: -Trypsin is an enzyme that helps us digest protein. In the small intestine, trypsin breaks down proteins, continuing the process of digestion that began in the stomach. It may also be referred to as a proteolytic enzyme, or proteinase. Trypsin is produced by the pancreas in an inactive form called trypsinogen.
Detailed explanation-2: -Trypsin elastase, carboxypeptidase, and chymotrypsin are produced by the pancreas and released into the duodenum where they act on the chyme. Further breakdown of peptides to single amino acids is aided by enzymes called peptidases (those that break down peptides).
Detailed explanation-3: -Erepsin is an enzyme which is used to convert the peptides into amino acids. It is a protein fraction found in the intestinal juices. It is produced and secreted by the intestinal glands in the ileum and the pancreas.
Detailed explanation-4: -Trypsin cleaves the peptide bond between the carboxyl group of arginine or the carboxyl group of lysine and the amino group of the adjacent amino acid. The rate of cleavage occurs more slowly when the lysine and arginine residues are adjacent to acidic amino acids in the sequence or cystine.