Question

17. How should the specific activity of an enzyme preparation change during its purification? A. Increase B. Decrease C. Remain unchanged D. Unknown; it must be determined for each enzyme individually E. Enzymes cannot be purified 18 18. Which amino acid is being titrated in the figure to the right? A. D B.G C. H D. K E. R NOH The next question concerns the SDS-PAGE figure below. Lane 1 contains an unknown sample. Lane M contains a mixture of the following proteins (listed alphabetically). Protein Molecular Mass Bovine carbonic anhydrase 29,000 Bovine milk aprotinin 6,500 Bovine milk lactalbumin 14,200 Bovine serum albumin 66,000 Beta-galactosidase 116,000 Chicken egg ovalbumin 45,000 Rabbit muscle myosin 205,000 Soybean trypsin inhibitor 20.000

Answer 1

#17. Specific activity of enzyme decreases with purification because purification causes heating and which further causes denaturing of enzyme and hence specific activity decreases with purification.

Option ( B) decreases , is the correct answer.