Coenzyme M is a coenzyme required for methyl-transfer reactions in the metabolism of methanogens. The coenzyme is an anion with the formula HSCH₂CH₂SO^–3. It is named 2-mercaptoethanesulfonate and abbreviated HS–CoM. The cation is unimportant, but the sodium salt is most available. Mercaptoethanesulfonate contains both a thiol, which is the main site of reactivity, and a sulfonate group, which confers solubility in aqueous media.

Correct Option: C

Coenzyme M is a coenzyme required for methyl-transfer reactions in the metabolism of methanogens. The coenzyme is an anion with the formula HSCH₂CH₂SO^–3. It is named 2-mercaptoethanesulfonate and abbreviated HS–CoM. The cation is unimportant, but the sodium salt is most available. Mercaptoethanesulfonate contains both a thiol, which is the main site of reactivity, and a sulfonate group, which confers solubility in aqueous media.

Covalent chemical bonding by cross-linking the precipitate is not ideal for immobilizing cell-free enzymes.

Correct Option: D

Covalent chemical bonding by cross-linking the precipitate is not ideal for immobilizing cell-free enzymes.

Beta-lactamases (penicillinase) are enzymes produced by some bacteria that provide resistance to beta-lactam antibiotics like penicillins, cephamycins and carbapenems. Beta-lactamase provides antibiotic resistance by breaking the antibiotic’s’ structure(a four-atom ring known as a beta-lactam). Through hydrolysis, the lactamase enzyme breaks the β-lactam ring open, deactivating the molecule’s antibacterial properties.
Pectinases have also been used in wine production since the 1960s. The function of pectinase in brewing is twofold, first it helps breakdown the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness, Pectinase is used to break this down and so clear the wine.
One of the steps in leather industry is ‘bating’ which is done to make the leather soft and supple by using proteolytic bating enzymes of pancreatic or bacterial origin. Trypsin and alkaline proteases are commonly used.
Rennin is an enzyme generated in the stomachs of young mammalsmammals to help them digest milk. It is also the active component in rennet, a substance which is used to make cheeses and other dairy products such as junket.

Correct Option: B

Beta-lactamases (penicillinase) are enzymes produced by some bacteria that provide resistance to beta-lactam antibiotics like penicillins, cephamycins and carbapenems. Beta-lactamase provides antibiotic resistance by breaking the antibiotic’s’ structure(a four-atom ring known as a beta-lactam). Through hydrolysis, the lactamase enzyme breaks the β-lactam ring open, deactivating the molecule’s antibacterial properties.
Pectinases have also been used in wine production since the 1960s. The function of pectinase in brewing is twofold, first it helps breakdown the plant (typically fruit) material and so helps the extraction of flavours from the mash. Secondly the presence of pectin in finished wine causes a haze or slight cloudiness, Pectinase is used to break this down and so clear the wine.
One of the steps in leather industry is ‘bating’ which is done to make the leather soft and supple by using proteolytic bating enzymes of pancreatic or bacterial origin. Trypsin and alkaline proteases are commonly used.
Rennin is an enzyme generated in the stomachs of young mammalsmammals to help them digest milk. It is also the active component in rennet, a substance which is used to make cheeses and other dairy products such as junket.

immobilized enzymes are reusable in long term industrial utilization.

Correct Option: B

immobilized enzymes are reusable in long term industrial utilization.

Papain has utility in breaking down tough meat fibres and has been used for thousands of years in its native South America. It is sold as a component of powdered meat tenderiser available in most super markets. Papain, in the form of such a powdered meat tenderizer, made into a paste with water, is also a home remedy treatment for, bee, and yellow jacket (wasps) stings; mosquito bites; and possibly stingray wounds, breaking down the protein toxins in the venom.

Correct Option: D

Papain has utility in breaking down tough meat fibres and has been used for thousands of years in its native South America. It is sold as a component of powdered meat tenderiser available in most super markets. Papain, in the form of such a powdered meat tenderizer, made into a paste with water, is also a home remedy treatment for, bee, and yellow jacket (wasps) stings; mosquito bites; and possibly stingray wounds, breaking down the protein toxins in the venom.