Question: Is it good or bad that enzymes can be reversibly
Is it good (or bad) that enzymes can be reversibly inhibited? Why?
Answer to relevant QuestionsWhat features distinguish enzymes that undergo allosteric control from those that obey the Michaelis–Menten equation? What are some possible advantages to the cell in combining phosphorylation with allosteric control? Explain the function of histidine 57 in the mechanism of chymotrypsin. Suggest a role for coenzymes based on reaction mechanisms. Draw the structure of a phosphoacylglycerol that contains glycerol, oleic acid, stearic acid, and choline.
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