Enzymes: Nature's Tiny Speed Boosters

Without the right answers, so they're still a surprise when you play.

1. Question 1

   What are most enzymes made of?

   • Tiny living cells
   • Proteins
   • Sugars
   • Fats

2. Question 2

   Catalase in your liver breaks down hydrogen peroxide. After it breaks down one molecule, what happens to the catalase?

   • It is used up in the reaction
   • It turns into water and oxygen
   • It breaks into amino acids
   • It is free to work again

3. Question 3

   How do enzymes speed up chemical reactions?

   • By lowering the activation energy
   • By adding heat energy to molecules
   • By supplying extra energy to substrates
   • By making impossible reactions possible

4. Question 4

   A human enzyme works best at 37°C. What happens if it is heated to 60°C?

   • It works twice as fast
   • It keeps speeding up steadily
   • Its active site loses its shape
   • It dies like a living cell

5. Question 5

   An enzyme was denatured at 60°C. What happens when it is cooled back to 37°C?

   • It returns to full speed
   • It stays inactive
   • It slowly repairs itself
   • It splits into amino acids

6. Question 6

   Pepsin digests protein in your stomach. At about what pH does it work best?

   • About pH 7
   • About pH 8
   • About pH 11
   • About pH 2

7. Question 7

   Why does amylase break down starch but not protein?

   • It is too weak for protein
   • Protein needs a hotter temperature
   • Only starch fits its active site
   • It only works inside the mouth

8. Question 8

   Where in the human body are enzymes found?

   • In almost every cell
   • Only in the stomach and gut
   • Only in the blood
   • Only in the liver

9. Question 9

   Fresh pineapple has an enzyme that digests protein and stops gelatin from setting. Why does canned pineapple work fine?

   • The enzyme was used up in the can
   • Canning heat denatured the enzyme
   • The enzyme died inside the can
   • The can's juice is too acidic

10. Question 10

    Biological laundry detergents contain enzymes. Why are they best used at about 40°C rather than 90°C?

    • Hot water uses up enzymes faster
    • Enzymes need cool water to live
    • Enzymes only work at body heat
    • High heat denatures the enzymes