91Ó°ÊÓ

The text discusses three forms of enzyme inhibition: uncompetitive inhibition, competitive inhibition, and irreversible inhibition. (a) Describe how an enzyme inhibitor of each type works. (b) What kinds of bonds are formed between an enzyme and each of these three kinds of inhibitors?

Why do allosteric enzymes have two types of binding sites?

How can you distinguish between a competitive inhibitor and an uncompetitive inhibitor experimentally?

How will changing the conditions in an enzymatic reaction affect the rate of that reaction? Explain why in each case. (a) Lowering the temperature from \(37^{\circ} \mathrm{C}(310 \mathrm{~K})\) to \(15^{\circ} \mathrm{C}\) \((288 \mathrm{~K})\) (b) Raising the temperature from \(37^{\circ} \mathrm{C}(310 \mathrm{~K})\) to \(60^{\circ} \mathrm{C}\) \((333 \mathrm{~K})\) (c) Lowering the \(\mathrm{pH}\) from 7.4 to 3.0 (d) Raising the \(\mathrm{pH}\) from 7.4 to 10 (e) Doubling the amount of substrate (f) Decreasing the amount of substrate by half