Enzymes and Metabolism
This Knowledge Audit will gauge your understanding of the material for the "Enzymes and Metabolism" unit after instruction. Your teacher will use the information to modify, change and improve instruction as suggested by the results. Please answer each question accurately and honestly. You are scored for on time completion of the assignment, not how much you already know.
During what period do you take IB Biology? *
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Knowledge Audit
For each statement below, indicate your level of confidence and knowledge about the statement using the following scale:

1. Very poor: you've never heard of this topic or idea.
2. Poor: you've heard this, but couldn't tell share any detailed information about it.
3. Fair: you remember the basic information about this topic or idea.
4. Good: you remember details and examples about this topic or idea.
5. Very good: you could teach others about this topic or idea.

2.1.U4: Metabolism is the web of all the enzyme-catalyzed reactions in a cell or organism *
Define metabolism and catalysis. State the role of enzymes in metabolism.
Very poor
Very good
8.1.U1: Metabolic pathways consist of chains and cycles of enzyme-catalyzed reactions *
Contrast metabolic chain reaction pathways with cyclical reaction pathways.
Very poor
Very good
2.5.U1: Enzymes have an active site to which specific substrates bind *
State the relationship between enzyme substrate and enzyme product. Explain the relationship between enzyme structure and enzyme specificity, including the role of the active site.
Very poor
Very good
2.5.U2: Enzyme catalysis involves molecular motion and the collision of substrates with the active site *
Outline the three stages of enzyme activity. Explain the role of random collisions in the binding of the substrate with the enzyme active site. Describe the induced fit model of enzyme action.
Very poor
Very good
8.1.U2: Enzymes lower the activation energy of the chemical reactions that they catalyse *
Define activation energy. Explain the role of enzymes in lowering the activation energy of a reaction.
Very poor
Very good
8.1.S2: Calculating and plotting rates of reaction from raw experimental results *
State two methods for determining the rate of enzyme controlled reactions. State the unit for enzyme reaction rate. Given data, calculate and graph the rate of an enzyme catalyzed reaction.
Very poor
Very good
2.5.U3: Temperature, pH,and substrate concentration affect the rate of activity of enzymes *
Explain how temperature affects the rate of enzyme activity. Draw a graph of depicting the effect of temperature on the rate of enzyme activity. Explain how pH affects the rate of enzyme activity. Draw a graph of depicting the effect of pH on the rate of enzyme activity. Identify the optimum temperature or pH for enzyme activity on a graph. Explain how substrate concentration affects the rate of enzyme activity. Draw a graph of depicting the effect of substrate concentration on the rate of enzyme activity.
Very poor
Very good
2.4.A2: Denaturation of proteins by heat or by deviation of pH from the optimum *
Define denaturation. Outline the effect of heat and pH on protein structure.
Very poor
Very good
2.5.U4: Enzymes are denatured. *
State the effect of denaturation on enzyme structure and function.
Very poor
Very good
8.1.U3: Enzyme inhibitors can be competitive or noncompetitive *
Define enzyme inhibitor. Contrast competitive and noncompetitive enzyme inhibition. Outline one example of a competitive enzyme inhibitor and one example of a noncompetitive enzyme inhibitor.
Very poor
Very good
8.1.U4: Metabolic pathways can be controlled by end-product inhibition *
Describe allosteric regulation of enzyme activity. Outline the mechanism and benefit of end-product inhibition.
Very poor
Very good
8.1.A1: End-product inhibition of the pathway that converts threonine is isoleucine *
Illustrate end-product inhibition of the threonine to isoleucine metabolic pathway. State the consequence of an increase in isoleucine concentration.
Very poor
Very good
8.1.S1: Distinguish different types of inhibition from graphs at specified substrate concentration *
Explain why the rate of reaction with increasing substrate concentration is lower with a non-competitive inhibitor compared to a competitive inhibitor.
Very poor
Very good
8.1.NOS: Developments in scientific research follow improvements in computing- developments in bioinformatics, such as the interrogation of databases have facilitated research into metabolic pathways *
Outline the use and benefits of the bioinformatics technique of chemogenomics in development of new pharmaceutical drugs.
Very poor
Very good
8.1.A2: Use of databases to identify potential new anti-malarial drugs *
Outline the reasons for development of new anti-malarial drugs. Explain the use of databases in identification of potential new anti-malarial drugs.
Very poor
Very good
2.5.S1: Design of experiments to test the effect of temperature, pH, and substrate concentration on the activity of enzymes *
Identify and manipulated, responding and controlled variables in descriptions of experiments testing the activity of enzymes.
Very poor
Very good
2.5.S2: Experimental investigation of a factor affecting enzyme activity *
Describe three techniques for measuring the activity of an example enzyme.
Very poor
Very good
2.5.NOS: Experimental design-accurate, quantitative measurements in enzyme experiments require replicates to ensure reliability *
Define quantitative and qualitative. Determine measurement uncertainty of a measurement tool. Explain the need for repeated measurements (multiple trials) in experimental design. Explain the need to controlled variables in experimental design.
Very poor
Very good
2.5.U5: Immobilized enzymes are widely used in industry *
List industries that use commercially useful enzymes. Explain how and why industrial enzymes are often immobilized.
Very poor
Very good
2.5.A1: Methods of production of lactose-free milk and its advantages *
State the source of the lactase enzyme used in food processing. State the reaction catalyzed by lactase. Outline four reasons for using lactase in food processing.
Very poor
Very good
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