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Unit 1.3B MCQ

1.  A 8. B
2.  D 9. A
3.  A
10. C
Pure Biology TYS 4.  C
5.  C
Unit 1.3B: Enzymes 6.  D
7.  C

Background Question 1a
 Milk contains fats & proteins which are suspended  40ºC is probably close to the optimum temperature
in water, giving it a milky, opaque appearance. for the enzymes to work;
 In this case, fat-free milk is used. When the  This ensures that any enzyme reactions will occur at
proteins are digested, the products are more soluble a fast rate to produce observable results quickly;
in water, and hence a clearing is observed.  Note: Do not state that 40ºC is the optimum
 Lactose, milk sugar, is present in milk, but does not temperature as the experiment does not indicate
give rise to the opaque appearance. Hence the that. Neither should you state that body
digestion of lactose will not give rise to a clearing of temperature is the optimum temperature for the
that region. enzymes.

Question 1b Question 1b
 Note: To explain your results, you must first state  Hole 3: A clear region is observed, as the hole
what is observed (clear region or no clearing), then contains protease, which digests milk protein into
you can proceed to say why this occurs. more soluble peptones, leading to a clearing in that
 Hole 1: There is no clearing observed, as the hole is region;
filled with distilled water. Protease is absent and  Hole 4: There is no clearing observed. Pineapple
proteins in milk are not digested/hydrolysed, juice contains a protease as shown by the results in
resulting in no clear region; hole 5, however, boiling the juice denatures the
 Hole 2: There is no clearing observed, as only protease present. This results in no digestion of
lactase is present. Lactase digests lactose in milk milk protein as the protease is no longer functional;
but does not digest protein, resulting in no clear  Hole 5: A clear region is observed, like for hole 3.
region; This indicates that fresh pineapple juice contains a
protease that digests milk proteins into peptones,
leading to a clearing in that region;

1

Question 1c
 Cooks place fresh pineapple on meat so that
the protease in pineapple will diffuse into the
meat and digest the protein in meat into
peptones;
rate of enzyme activity increases as the enzymes
 This will make the meat softer and more
tender during consumption;
A 10° C rise in temperature results in double the
Question 2b
At 40° C, the rate of reaction is the highest
as optimum temperature is reached.
Further increase in temperature leads to a
decrease in enzyme activity as enzymes
become denatured.
Question 3
(a) i) candidates were missing the idea of
‘complete digestion’ and leaving some of
the amino acids attached, either in pairs or
in quartets in their diagrams.
ii) Protease (reject pepsin, trypsin, erepsin as
question asked for type of enzyme)
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Question 2b
At a low temperature of 0° C, the enzymes
activity is low as most of the enzymes are
inactive.
As the temperature rises from 0°C to 40° C , the
become increasingly active.
rate of enzyme activity.
This is because the kinetic energy of the enzymes
and substrates increase with temperature leading
to higher number of enzyme-substrate complex
formations.
Question 2c
Above 40° C, enzyme activity decreases as
denaturation takes place.
This leads to the enzyme molecule
unraveling and its active site losing its
shape.
Thus, the substrate can no longer fit into
the active site of the enzyme and the
reaction cannot proceed.
At 60° C, most enzymes are denatured and
the rate of the reaction is extremely low.
Question 3b
Low temperature, enzyme inactivated,
low rate of enzymatic activity;
Activity increases with temperature due
to increasing KE of the enzyme and
substrate molecules leading to an increase
in collision rate;
Activity maximum at optimum temperature;
Activity decreases with temperature as
increases past optimum, as enzyme
denatures;
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Unit 1.3A MCQ Unit 1.1 MCQ

1.  A 1.  B 7. C
2.  C 2.  A 8. B
3.  B 3.  B 9. B
4.  A 4.  C 10. D
5.  D 5.  B 11. A
6.  B 6.  B 12. A