1)How is free energy useful for understanding enzyme function?
2) What are transition-state analogs?
3)Describe the difference between the concerted and the sequential model of allosteric regulation.
4)Compare the difference between the reversible inhibitors competitive, noncompetitive or mixed, and uncompetitive inhibitors

5) Why do oils and fats melt over a range of temperatures?
6) What do the meltingtemperatures of the fats and oils suggest about their fatty acid composition?
7) How could you use this information to make a reduced-fat chicken stock or beef stock?
8)In cells, the reaction catalyzed by fructose 1,6-bisphosphate aldolase readily occurs to produce dihydroxyacetone phosphate and glyceraldehyde 3-phosphate. Why do you think this is the case especially since the aldolase reaction has a large positive G = 23.8 kJ/mol?

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