Ateneo de Zamboanga University

Natural Sciences Department

Nursing Biochemistry (Lecture)

QUIZ

Princess Farah P. Hussin DAT Nov. 9,

NAME: E: 22
COURSE & BSN 1 F SCO
YEAR: RE:

A. Directions: Choose the best answer and write/input it in the space provided.

C 1. It specifically binds in the active site of an enzyme.

a. Co-factor c. Substrate
b. Non-competitive inhibitor d. Sugar

2. This type of enzyme-substrate interaction illustrates how an “active site” changes its shape to
C
cater the substrate.
a. Active site and substrate c. Induced fit
b. Anabolism d. Lock and key hypothesis

3. It refers to the resulting item (converted into different types of molecules) from the binding
D
process in the active site.
a. Inhibitors c. Product
b. Lactose d. Substrate

B 4. All bodily reactions/biochemical processes can only occur when enzymes are present.
a. False, because the bodily reaction c. True, because enzymes are the only
occurs when there’s only a presence of essential aspects of biochemical processes.
Nucleic acids
d. True, because we depend solely on
b. False, because enzymes act as catalysts, enzymes. without it, we’ll instantly die.
thus, making the reactions happen
faster. Hence, it can still proceed but a
bit slower.

5. People with lactose intolerance tend to feel sick every time they could consume dairy products.
B
Why?
a. They are allergic to all dairy products. c. They only have sucrase, protease, and
b. They cannot produce enough lactase other enzymes except lactase.
which is responsible for digesting d. They only want to drink soft drinks.
lactose.

B 6. With the help of these molecules, faster and more efficient reactions by the enzymes occur.
a. Active site and lipids c. DNA and RNA
b. Cofactor and coenzyme d. Proteins and nucleic acids

C 7. Lactose Intolerance is also called lactose malabsorption. This is a type of condition where a
 person cannot digest lactose properly. Thus, unable to absorb it in our bloodstream. What
carbohydrates can be absorbed in our bloodstream?
a. Disaccharide c. Monosaccharide
b. Lactose d. Polysaccharide

B 8. A type of inhibitor that prevents the binding of the substrate to the active site.
a. Coenzyme inhibitors c. Non-competitive inhibitors
b. Competitive inhibitors d. Regulators

D 9. If Lactase would be exposed to a high temperature, what would happen to it?

a. Lactase would be active. c. Lactase would work efficiently.
b. Lactase would be inactive. d. The structure of lactase would be
denatured.
10. Fried chicken can be broken down by a specific type of enzyme which can only be found in the
B
stomach. What is this enzyme?
a. Lipase c. Protease
b. Pepsinogen d. Sucrase

B. Directions: (15 pts)

1. Identify each food source in the given illustration below.
2. Identify how and where digestion occurs in each food source. (Include specific enzymes)

SPECIFIC FOOD MOUTH STOMACH SMALL INTESTINE

MILK and SALMON Any protein source The stomach is the next The majority of protein
(protein) must first be stop; the stomach is where digestion takes place at
chewed in order to a significant portion of this point. The peptides
be properly protein digestion occurs. in the duodenum are
digested. The large Gastric fluids, such as processed by additional
egg fragments hydrochloric acid and the enzymes such trypsin,
begin to enzyme pepsin, are elastase, and
mechanically break secreted by the stomach. chymotrypsin, which
down into smaller the degradation of break them down into
pieces that can be proteins. Protein chains smaller peptides.
consumed by the are disassembled into Trypsin, elastase,
teeth. The salivary ever-tinier pieces by carboxypeptidase, and
 glands secrete pepsin, which is secreted other enzymes are
some saliva to aid by stomach cells. created in the
in swallowing and pancreas. chymotrypsin
the passage of is subsequently released
partially mashed into the duodenum to
food down the begin working on the
esophagus. chyme. Trypsin and
chymotrypsin are the
two main pancreatic
enzymes responsible for
breaking down proteins.
Peptidase Enzymes help
peptides (those that
break down peptides)
degrade further into
single amino acids.
Particularly important
roles in the
transformation of
peptides into free amino
acids are played by
carboxypeptidase,
dipeptidase, and
aminopeptidase.
ORANGE, Carbohydrate After the meal's Chyme enters the
BROCOLLI, PASTA digestion starts in carbohydrates have been duodenum, the first part
and GREEN APPLE the mouth. broken down into tiny of the small intestine,
(carbohydrate) Digestion starts as pieces and mixed with after passing through the
soon as the meal salivary amylase and stomach. The pancreas
under this other salivary secretions, creates the pancreatic
biomolecule enters it is consumed and amylase enzyme in
the mouth. The transported down the response to the
salivary glands in esophagus. a combination duodenum's presence of
the mouth secrete is referred to as chyme as chyme, which converts
saliva, which helps it reaches the stomach. the polysaccharide into a
to moisten the Chyme cannot be further disaccharide—a chain
food. The salivary digested because the made up only of two
glands create the stomach releases acid, sugars—causes this
enzyme salivary which destroys bacteria or breakdown. The small
amylase, which the microbes in the food and intestine subsequently
salivary enzyme prevents the how salivary produces the enzymes
amylase initiates amylase works. lactase, sucrase, and
the process of maltase to convert the
chewing the food. disaccharides into
dietary starches monosaccharides.
(polysaccharides)
are broken down
into the
disaccharide
maltose.
C. Directions: Identify the equivalent pairs of nitrogenous bases of DNA. (5 pts)

A C G T A
T G C C G