Q75 of 101 Page 233

Explain the role of allosteric site in enzyme inhibition?

They reduce the affinity of the substrate for the active site by changing the shape of the active site so that the substrate cannot recognize it.

Thus, it reduces the activity of the enzyme as the substrate is unable to identify the active side and thus cannot attack upon it.

Aspartame is unstable at cooking temperature, where would you suggest aspartame to be used for sweetening?

Sodium salts of some acids are very useful as food preservatives. Suggest a few such acids.

How are receptor proteins located in the cell membrane?

What happens when the bond formed between an enzyme and an inhibitor is a strong covalent bond?