Question

Three of the following statements about enzymes are correct and one is wrong. Which one is wrong?
(a)Enzymes are denatured at high temperature but in certain exceptional organisms, they are effective even at 80 to 90 degrees celsius.
(b)Enzymes require optimum ph for maximal activity.
(c)Most enzymes are proteins but some are lipids
(d)Enzymes are highly specific.

Answer 1

Enzymes are present in our body helping bin various processes, starting from the breaking down of carbohydrates in digestion to cell replication. Enzymes are made up of amino acids and susceptible to various physical conditions.

Complete answer:
Enzymes are major proteins and some exist in RNA form, which are known as the catalytic RNAs or ribozymes, but no enzymes exist in lipid form. Chemical and physical factors such as the optimal temperature and pH can affect the functioning and the potential of the enzymes.

Additional Information: -Since enzymes are made up of proteins, they will denature in high temperatures. There are some organisms that live in the hot glaciers where the average temperature is higher than 80-degree Celcius.
-Organisms that live in these extreme conditions have enzymes for the metabolic activity in their body. These enzymes are exceptional cases where the high temperatures won't denature them.
-pH is a major physical property that influences the functioning of enzymes. Optimal pH is necessary for exploring the maximum potential of the enzymes. Major naturally occurring enzymes have an optimal pH range from 6.8 to 7.2.
So, the correct answer is 'Most enzymes are proteins but some are lipids'.

Note: Enzymes are highly specific and will only react to the specific receptors. Certain enzymes have a 'lock and key' activation system. Enzymes are specific in their chemical and functional property too.
-Other than higher temperature, very low temperature can also affect the functioning of enzymes. This is due to the fact that, at low-temperature enzymes lack the activation energy.
- Some common examples for enzymes are lipases, amylase and trypsin, which are involved in the breaking down of fats, carbohydrates, and proteins respectively.