First Year Biology Chapter 5 Online MCQ Test for 1st Year Biology Chapter 5 Variety of Life Preparation

FSC Part 1 Biology Ch. 5 Test

11th Class Biology Chapter 5 Online MCQs Tests:

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MCQ's Test For Chapter 5 "Biology Fsc Part 1 Chapter 5 Online Test"

Try The MCQ's Test For Chapter 5 "Biology Fsc Part 1 Chapter 5 Online Test"

  • Total Questions17

  • Time Allowed20

Biology Fsc Part 1 Chapter 5 Online Test

00:00
Question # 1

Rae of enzyme catalyzed reactions are ............times greater than uncatalyzed rection rate.

Question # 2

The enxymes of glycolysis are present in 

Question # 3

When the temperature of body falls below 37.0 oC the bonds that determine enzymes shape becomes.

Question # 4

The induced fit model was modified form of lock and key model was proposed by 

Question # 5

Pepsin works its best in.

Question # 6

At unlimited substrate concentration at a specific time, rate of reaction directly depends on.

Question # 7

Which of the following statemetns about enzymes is correct. 

Question # 8

The optimum temperature for human enzymes is.

Question # 9

Which of the following is NOTa hyrolase

Question # 10

How does a non competitive inhibitor decrease the rae ofn enzyme catalysed reaction.

Question # 11

The enzymes that catalyse the rections in whihc two molecules are joined togeter by synthesis of new bonds, using enery from ATP, are placed in group

Question # 12

The complete enzyme ncluding its coensyme or prosthtiec grop is termed as

Question # 13

The cofactos which are attached with enxyme by convalent bonds are called.

Question # 14

Pick the enzyme which is not related to others.

Question # 15

Lock and key modl was proposed by Emil Fischer in.

Question # 16

Substrate molecule fits into binding site by wek chemical forces such as.

Question # 17

Which enxyme class is responsible for catalysing the addition of water to a substrate molecule.

Prepare Complete Set Wise Chapter 5 "Biology Fsc Part 1 Chapter 5 Online Test" MCQs Online With Answers


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5th Chapter

11th Class Biology Chapter 5 Test

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FSc Part 1 Biology (New Book) Chapter 5 Important MCQ's

Sr.# Question Answer
1 the enzymes papain is present in 
A. Yellow papaya
B. Green papaya
C. Red papaya
D. blue papaya
2 The phenomenon where the products of a process controls the process itself, oftenly limiting the production of more products is called.
A. Feedback activation 
B. Feed forward activation
C. Feed back inhibition
D. Feed forward inhibition
3 The enzyme whcih uses ATP to join molecules.
A. Isomerases
B. Ligases
C. Hydrolases
D. Oxidoreductases
4 The induced fit model was modified form of lock and key model was proposed by 
A. Daniel Koshland
B. Danieal Standford
C. Emil Fischer
D. Van Neil
5 Pick the enzyme which is not related to others.
A. Epimerase
B. Oxidase
C. Dehydrogenase
D. Reductase
6 The enzymes which remvoe or ad H+ ions or electrons from substrateare called.
A. Isomerases
B. Oxidoreductases
C. Lyases
D. Transfeases
7 If enzyme concentratio goes on increasing, and rate of reaction stays constrant ad does not increase further means that.
A. Substrate concentration wasincreased
B. Substrate concentration was the same
C. Less amount of enzymes is active
D. Enzymes have no effect
8 Which enzyme breakdown small polypeptides into dipeptides.
A. Trypsin
B. Aminopeptidese
C. Erypsin
D. Pepsin
9 Activation energy is lowered by 
A. Bringing reactants together in correct orientation
B. Stressing particular chemical bonds of reactants
C. Stabilizing bonds of substrate
D. Both a and b
10 Pepsins's optimum pHis.
A. 1.5- 1.6
B. 4.6 -5.2
C. 8.0
D. 7.8 - 8.7

Test Questions

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  • Syed abuzar

    Syed abuzar

    15 Oct 2019

    Its good

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  • Shahbaz

    Shahbaz

    06 Oct 2019

    thank you so much & this site is very help full for my study

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  • mahnoor

    mahnoor

    05 Jan 2018

    Five kingdom classification was not basedupon 'nucleic acid'.

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  • talha

    talha

    13 Nov 2017

    actually the five kingdom system of margulis and schwartz was also based on genetics

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  • saman

    saman

    23 Sep 2016

    nice

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