MCQOPTIONS
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MCQOPTIONS
This section includes 15 Mcqs, each offering curated multiple-choice questions to sharpen your Protein Engineering knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Which of the following cannot be used as an additive for stabilization of enzymes? |
| A. | Sugars |
| B. | Polyhydric alcohols |
| C. | Some organic solvents |
| D. | Urea |
| Answer» E. | |
| 2. |
Which of the following interactions stabilize proteins by restricting the possible conformation of the unfolded proteins? |
| A. | Non-covalent interactions |
| B. | Vander Waals interactions |
| C. | Hydrophobic interactions |
| D. | Di-sulfide interactions |
| Answer» E. | |
| 3. |
Unfavorable pH of the medium can often result in the inactivation of the involved enzymes. |
| A. | False |
| B. | True |
| Answer» C. | |
| 4. |
Which of the following is not a method of immobilization? |
| A. | Entrapment into gels |
| B. | Encapsulation |
| C. | Adsorptive interaction |
| D. | Engulfment |
| Answer» E. | |
| 5. |
Which of the following is the most prominent example of substance that is concerned with stability to proteolytic cleavage? |
| A. | Foods |
| B. | Beer |
| C. | Detergent |
| D. | Drugs |
| Answer» E. | |
| 6. |
Which of the following is not a method to stabilize a protein? |
| A. | Immobilization techniques |
| B. | Chemical modifications |
| C. | Addition of stabilizing compounds |
| D. | Reducing hydrophobic residues |
| Answer» E. | |
| 7. |
Only stability to temperature is important in industrial processes. |
| A. | True |
| B. | False |
| Answer» C. | |
| 8. |
Which of the following is concerned with stability to pH? |
| A. | Leather |
| B. | Beer |
| C. | Food |
| D. | Detergents |
| Answer» E. | |
| 9. |
Binding of metal ions or cofactors can increase structural stability when they bind with higher affinity to the folded than to the unfolded state. |
| A. | False |
| B. | True |
| Answer» C. | |
| 10. |
Substitutions of large hydrophobic residues in the protein cores with smaller amino acids have which of the following effect on the whole protein? |
| A. | No effect on stability |
| B. | Both stabilizing and destabilizing effect |
| C. | Stabilizing effect |
| D. | Destabilizing effect |
| Answer» E. | |
| 11. |
Several thermophilic proteins have additional ion pairs as compared to their mesophilic homologous. |
| A. | False |
| B. | True |
| Answer» C. | |
| 12. |
Which of the following is concerned with stability to temperature? |
| A. | Detergent processing |
| B. | Beer processing |
| C. | Leather processing |
| D. | Food processing |
| Answer» E. | |
| 13. |
Which of the following is a feature of critical importance in biotechnology? |
| A. | Viscosity |
| B. | Fluidity |
| C. | pH |
| D. | Stability |
| Answer» E. | |
| 14. |
The amount of enzyme produced by a micro-organism is not increased by increasing the number of gene copies that code for it. |
| A. | True |
| B. | False |
| Answer» C. | |
| 15. |
Which of the following is the recognition sequence of Hind III restriction enzyme? |
| A. | GCAACC |
| B. | CCGCGG |
| C. | TTGCAA |
| D. | AAGCTT |
| Answer» E. | |