1.When the substrates bind to the active of an enzyme, theactive site changes shape. This is an example of: a) lock & keymodel; b) inhibitor model; c) allosteric model; d) induced fitmodel; e) none.
2. The change in free energy at equilibrium is: a) increased; b)decreased; c) no net change
3. You have a gram of each of the following: bacon grease, leanground turkey and bread. Which on has more potential energy andwhy? a) bacon/fewer bonds; b) turkey/more bonds; c) bread/lessbonds; d) grease/more bonds; e) turkey/less bonds; ab) bread/morebonds; ac) all of these are equal; ad) none of them
