Enzymes are affected by pH and temperature because they are:
A. Carbohydrates
B. Lipids
C. Proteins
D. Nucleic acids
Answer: Option C
Solution (By JKSSB Mock Tests)
Enzymes are proteins with complex three-dimensional structures maintained by hydrogen bonds, ionic bonds, and hydrophobic interactions. Extremes of pH or high temperature disrupt these bonds, causing denaturation (loss of structure and function). Each enzyme has an optimum pH and temperature. For example, pepsin works in acidic stomach, trypsin in alkaline intestine.
Explanation:
The acidic behavior of HCl is due to the presence of H⁺ (or H₃O⁺) ions, which are generated only when it dissolves in water. Without moisture, HCl doesn't dissociate to produce H⁺, so it doesn't change the color of dry litmus. Both statements are correct and R explains A.
Explanation:
Sublimation is the direct transition from solid to gas phase. Examples: naphthalene, camphor, iodine, solid CO₂ (dry ice). Evaporation is liquid to gas; condensation is gas to liquid; distillation separates liquid mixtures based on boiling points.
Explanation:
Aluminium is highly reactive; its oxide cannot be reduced by carbon. Hall-Héroult process electrolyzes alumina dissolved in molten cryolite (Na₃AlF₆) using carbon anodes.
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