Biochemical Engineering

Functional groups of the nonessential amino acid residues that are suitable for the immobilization process are

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Question: Functional groups of the nonessential amino acid residues that are suitable for the immobilization process are
[A].

free α-, β- or γ carb oxyl groups

[B].

α or β amino groups

[C].

phenyl, hydroxyl, sulfhydryl or imidazole groups

[D].

all of the above

Answer: Option D

Explanation:

No answer description available for this question.

The covalent attachment of enzyme molecules is via

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Question: The covalent attachment of enzyme molecules is via
[A].

nonessential amino acids residues to water insoluble, functional supports

[B].

essential amino acids residues to water insoluble, functional supports

[C].

nonessential amino acids residues to water soluble, functional supports

[D].

essential amino acids residues to water soluble, functional supports

Answer: Option A

Explanation:

No answer description available for this question.

Which of the following is not the correct answer?

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Question: Which of the following is not the correct answer?
[A].

Immobilized enzyme may show selectively altered chemical properties

[B].

Immobilized enzyme may show selectively altered physical properties

[C].

Immobilized enzyme may simulate the realistic natural environment where the enzyme come from the cell

[D].

None of the above

Answer: Option D

Explanation:

No answer description available for this question.

The viscosity of liquid was classified as both dilatant and rheopectic, which means that the viscosity

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Question: The viscosity of liquid was classified as both dilatant and rheopectic, which means that the viscosity
[A].

increased with stirring speed but decreased with mixing time

[B].

increased with stirring speed and increased with mixing time

[C].

decreased with stirring speed but increased with mixing time

[D].

decreased with stirring speed and decreased with mixing time

Answer: Option B

Explanation:

No answer description available for this question.

The viscosity of the culture fluid is classified as both pseudoplastic and thixotropic which indicates that the viscosity

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Question: The viscosity of the culture fluid is classified as both pseudoplastic and thixotropic which indicates that the viscosity
[A].

increases with stirring speed but decreases with mixing time

[B].

increases with stirring speed and increases with mixing time

[C].

decreases with stirring speed but increases with mixing time

[D].

decreases with stirring speed and decreases with mixing time

Answer: Option D

Explanation:

No answer description available for this question.

The medium will have the highest viscosity (considering that the cells do not secrete gums) with the presence of

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Question: The medium will have the highest viscosity (considering that the cells do not secrete gums) with the presence of
[A].

single celled bacteria

[B].

filamentous fungi that form pellets

[C].

filamentous fungi that grow as long poorly branched chains

[D].

yeast

Answer: Option C

Explanation:

No answer description available for this question.

The viscosity of a fluid changes with either stirrer speed or mixing time. But when mixing ceases, the viscosity returns to its original state. This fluid is best described as

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Question: The viscosity of a fluid changes with either stirrer speed or mixing time. But when mixing ceases, the viscosity returns to its original state. This fluid is best described as
[A].

newtonian

[B].

rheopectic

[C].

viscoelastic

[D].

thixotropic

Answer: Option C

Explanation:

No answer description available for this question.