የምዕራፍ ማስታወሻዎችና የመልመጃ ጥያቄዎች
በዚህ ገጽ ያለው ሁሉ ለ11ኛ ክፍል የባዮሎጂ መፅሐፍ ምዕራፍ 3 ነው፦ ምዕራፉ የሚሸፍነው፣ አጭር ማስታወሻዎቹ፣ የመልመጃ ጥያቄዎች ከመልሶቻቸው ጋር፣ እና ቪዲዮ ባለበት የትምህርቱ ቪዲዮ።
በ11ኛ ክፍል የባዮሎጂ ገጽ ላይ በዚህ ምዕራፍ ሥር የተመዘገቡት ካርዶች። አንድ በአንድ ይክፈቱ።
መቼ እንደሚጠቀሙበት
የኢንዛይም ሪአክሽን ፍጥነትን ከ substrate concentration ጋር ለማዛመድ ይጠቀሙበት።
ይጠንቀቁ
KM የሚያመለክተው በግማሽ Vmax ላይ ያለውን የ substrate concentration መጠን እንጂ የ substrate concentration ግማሽን አይደለም።
ከGrade 11 Biology፣ ገጽ 79-112 የተዘጋጀ፤ ከመውጣቱ በፊት ሁለት ጊዜ ተረጋግጧል
| ደረጃ | መግለጫ |
|---|---|
| Primary | በ peptide bonds አማካኝነት የተሳሰሩ የ amino acids መስመራዊ ቅደም ተከተል (linear sequence)። |
| Secondary | በ hydrogen bonds አማካኝነት ወደ alpha-helix ወይም beta-pleated sheets መጠቅለል (folding)። |
| Tertiary | በ side-chain interactions አማካኝነት የሚፈጠር አጠቃላይ three-dimensional ቅርጽ። |
| Quaternary | የበርካታ folded polypeptide subunits የቦታ አቀማመጥ (spatial arrangement)። |
መቼ እንደሚጠቀሙበት
አራቱን የፕሮቲን መዋቅር ደረጃዎች ለመለየት ይጠቀሙበት።
ይጠንቀቁ
Primary structure በ peptide bonds ብቻ የሚገነባ ሲሆን፡ secondary እና ከዚያ በላይ ያሉት ግን በ hydrogen bonds እና side-chain ግንኙነቶች ላይ ይመረኮዛሉ።
ከGrade 11 Biology፣ ገጽ 79-112 የተዘጋጀ፤ ከመውጣቱ በፊት ሁለት ጊዜ ተረጋግጧል
| ክፍል | የካታሊሲስ ተግባር |
|---|---|
| Oxidoreductases | የ oxidation-reduction reactions እና የ electron ዝውውርን ያፋጥናሉ (catalyze ያደርጋሉ)። |
| Transferases | Functional groups ን ከ donor ወደ acceptor ያስተላልፋሉ። |
| Hydrolases | በ hydrolysis አማካኝነት የ chemical bonds መቆራረጥን ያፋጥናሉ (catalyze ያደርጋሉ)። |
| Lyases | ከ hydrolysis ወይም oxidation ውጭ በሆኑ መንገዶች bonds ን ይሰብራሉ። |
| Isomerases | Molecules ን ከአንድ structural isomer ወደ ሌላ ይቀይራሉ። |
| Ligases | በ ATP ውስጥ ካለው የ di-phosphate bond መሰበር ጋር በማያያዝ ሁለት molecules ን ያጣምራሉ። |
መቼ እንደሚጠቀሙበት
ኢንዛይሞችን በሚያካሂዱት የሪአክሽን አይነት መሰረት ለመመደብ ይጠቀሙበት።
ይጠንቀቁ
Lyases ቦንዶችን የሚሰብሩት ያለ ውሃ ወይም ኦክሲዴሽን ሲሆን፤ Hydrolases ግን የግድ ውሃ ያስፈልጋቸዋል።
ከGrade 11 Biology፣ ገጽ 79-112 የተዘጋጀ፤ ከመውጣቱ በፊት ሁለት ጊዜ ተረጋግጧል
በዚህ ምዕራፍ ላይ የተጻፉ 10 የምርጫ ጥያቄዎች፣ እያንዳንዳቸው መልሱና ምክንያቱ አላቸው። መልሱን ከመክፈትዎ በፊት ይሞክሩ። ጥያቄዎቹ በእንግሊዝኛ ናቸው።
ጥያቄ 1
Which enzyme found in human saliva helps to break down starches into sugars?
መልስ፦ B Amylase
ምክንያቱ
According to the textbook, amylase is present in saliva and converts starches into simpler sugars.
ጥያቄ 2
What is the inactive protein part of a conjugated enzyme called before it joins with a cofactor?
መልስ፦ A Apoenzyme
ምክንያቱ
A conjugated enzyme (holoenzyme) is made of a protein part called the apoenzyme, which is inactive on its own, and a non-protein part called a cofactor.
ጥያቄ 3
What is the first step in the traditional Ethiopian malting process used to prepare grains for beverages like tella?
መልስ፦ B Steeping
ምክንያቱ
The three main steps of malting are steeping (soaking the grains in water), germinating (sprouting), and kilning (heating/drying).
ጥያቄ 4
Which class of enzymes catalyzes the transfer of functional groups, such as a methyl group, from one molecule to another?
መልስ፦ C Transferases
ምክንያቱ
Transferases are enzymes that transfer functional groups (like methyl groups) from a donor molecule to an acceptor molecule.
ጥያቄ 5
Why do enzymes exhibit a colloidal nature that allows little or no dialysis across a semipermeable membrane?
መልስ፦ A Because they have a high molecular weight and large size
ምክንያቱ
The textbook states that the colloidal property of enzymes is their tendency to show little or no movement across semipermeable membranes because of their large size or high molecular weight.
ጥያቄ 6
In the secondary structure of proteins, how is the right-handed coiled strand of an α-helix held stable?
መልስ፦ B By hydrogen bonds between N-H and C=O groups
ምክንያቱ
The α-helix is stabilized by hydrogen bonding between the hydrogen of the N-H group and the oxygen of the C=O group of amino acid residues.
ጥያቄ 7
Which type of inhibitor binds only to the enzyme-substrate complex and not to the free enzyme?
መልስ፦ B Uncompetitive inhibitor
ምክንያቱ
An uncompetitive inhibitor binds only to the enzyme-substrate complex (ES) rather than the free enzyme, slowing down the reaction.
ጥያቄ 8
In the food industry, which enzyme is commonly used to tenderize meat for cooking?
መልስ፦ A Papain
ምክንያቱ
Papain has culinary uses specifically for tenderizing meat before cooking.
ጥያቄ 9
During modern and traditional malting, why must the green malt undergo kilning (heating)?
መልስ፦ A To stop germination so the growing plant does not consume all the starch reserves
ምክንያቱ
Kilning dries the green malt and halts further growth. If germination continued, the growing seedling would use up all the starch reserves needed for brewing.
ጥያቄ 10
How does a prosthetic group differ from a coenzyme in the structural classification of enzymes?
መልስ፦ A A prosthetic group is firmly attached (often a metal ion), while a coenzyme is loosely attached (often a vitamin B complex).
ምክንያቱ
The non-protein cofactor part is classified into firmly attached prosthetic groups (usually metal ions) and loosely attached coenzymes (usually vitamin B complex molecules).
መተግበሪያው በዚህ ምዕራፍ ላይ 12 ጥያቄዎች አሉት፤ እየሠሩ ያርምዎታል። እዚህ ያሉት የመጀመሪያዎቹ 10 ናቸው።
ምዕራፍ 3 በየትምህርት ሚኒስቴር እትም ከገጽ 79 እስከ ገጽ 112 ይደርሳል።
የትምህርት ሚኒስቴር እትም, እንግሊዝኛ, 294 ገጾች
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