The degree of inhibition caused by a competitive inhibitor can be decreased by
A) adding water, thus diluting out the EI complex.
B) increasing the enzyme concentration.
C) increasing the substrate concentration.
D) increasing both the enzyme and inhibitor concentration.
E) none of the above.

Question

Quizplus · Accepted Answer

Competitive inhibition can be overcome by increasing the substrate concentration because this increases the likelihood that substrate molecules will bind to the active site of the enzyme rather than the inhibitor. This is because the inhibitor and substrate compete for the same binding site on the enzyme. Therefore, the more substrate there is, the more likely it is that the enzyme will bind to the substrate rather than the inhibitor, allowing it to function normally. The other options (A, B, and D) are incorrect because they do not directly address the issue of competitive inhibition.

The Degree of Inhibition Caused by a Competitive Inhibitor Can