Enzymes

1 Fig. 1.1A shows a buttercup, Ranunculus cymbalaria. Fig. 1.
1B shows details of a flower of

the same plant.
A B
Fig. 1.1
(a) Explain, using only features visible in Fig. 1.1, why Ranunculus cymbalaria is
classified as a dicotyledonous plant rather than as a monocotyledonous plant.
[2]
PhysicsAndMathsTutor.com
Fig. 1.2 shows a transverse section through a buttercup root at the end of the cold winter
(W) and at the end of the warm, moist summer S). At the end of the winter, the cells
contain very few starch grains. At the end of the summer, most of the root cells contain
many starch grains.
W S
Fig. 1.2
(b) Suggest why there are few starch grains in the cells of W compared with a large
number of starch grains in the cells of S.
[3]
(c) Describe how enzymes in root cells synthesise starch.
[3]
(d) As temperature is increased, for example from 10 oC to 30 oC, enzyme activity
increases.
Explain how increasing temperature affects enzyme activity.
[2]
[Total: 10]
2 Enzymes are biological catalysts. Fig. 3.1 shows how the enzyme, sucrase, breaks down a
molecule of sucrose.
sucrose
sucrase
glucose H 2O
fructose
Fig. 3.1
(a) Describe how sucrase catalyses the breakdown of sucrose. You should refer to Fig. 3.1
in your answer.
[3]
(b) Three enzymes, P, Q and R, were extracted from different regions of the alimentary
canal of a mammal. The effect of pH on the activity of the enzymes was investigated at
40 oC. The results are shown in Fig. 3.2.
P Q R
100
75
rate of
enzyme
activity / 50
arbitrary
units
25
0
0 1 7 8 10 11 12
pH
Fig. 3.2
(i) Explain why the investigation was carried out at 40 oC.
[2]
(ii) Using information in Fig. 3.2, describe the effects of increasing pH on the rate of
activity of enzyme Q.
[3]
(iii) Enzymes increase the rate of breakdown of different types of food substances in
digestion.
Name enzymes P, Q and R.
R [3]
(c) Some baby foods are manufactured by pre-digesting foodstuffs containing

carbohydrates, fats and proteins with enzymes.
Describe the roles of different types of enzymes in preparing these baby foods.
[4]
[Total: 15]
3 (a) Fig. 3.1 shows the activity of an enzyme produced by bacteria that live in very hot
water.
35
30
25
20
enzyme activity /
arbitrary units
15
10
0
0 10 20 30 40 50 60 70 80 90 100 110
temperature / °C
Fig. 3.1
Using the information in Fig. 3.1, describe the effect of increasing temperature on the
activity of the enzyme.
[3]
Enzymes extracted from bacteria are used in biological washing powders.
(b) Describe how bacteria are used to produce enzymes for biological washing powders.
[4]
(c) Food and blood stains on clothes may contain proteins and fats.
Explain how enzymes in biological washing powders act to remove food and blood
stains from clothes.
[4]
(d) When blood clots, an enzyme is activated to change a protein from one form into
another.
Describe the process of blood clotting.
[3]
[Total: 14]
4 Catalase is an enzyme found in plant and animal cells. It has the function of breaking down
hydrogen peroxide, a toxic waste product of metabolic processes.
(a)
a) State the term used to describe the removal of waste products of metabolism.
[1]
(ii) Define the term enzyme.
[2]
An investigation was carried out to study the effect of pH on catalase, using pieces of
potato as a source of the enzyme.
Oxygen is formed when catalase breaks down hydrogen peroxide, as shown in the
equation.
catalase
hydrogen peroxide water + oxygen
The rate of reaction can be found by measuring how long it takes for 10 cm3 oxygen to be
collected.
(b)
b) State the independent (input) variable in this investigation.
[1]
(ii) Suggest two factors that would need to be kept constant in this investigation.
1.
2. [2]
Table 3.1 shows the results of the investigation, but it is incomplete.
Table 3.1
pH time to collect 10 cm3 oxygen / min rate of oxygen production / cm3 min -1
4 20. 0.50
5 12. 0.80
6 10. 1.00
7 13. 0.74
8 17.
(c) Calculate the rate of oxygen production at pH 8.
Show your working. Write your answer in Table 3.1
[2]
(d) Complete the graph by plotting the rate of oxygen production against pH.
1.2
1.0
0.8
0.6
0.4
0.2
0.0
1 2
[4]
(e) (i) Using data from the graph, describe the changes in the reaction rate between pH 4
and pH 8.
[2]
(ii) Explain the change in the reaction rate between pH 6 and pH 8.
[3]
[Total: 17]
1 (a) Define the term enzyme.
[2]
(b) Enzymes are used in biological washing powders.
(i) Describe how the presence of these enzymes may increase the efficiency of the
washing powder in removing stains from clothes.
[3]
(ii) Explain why the temperature of the wash needs to be carefully controlled.
[3]
(iii) Suggest a suitable temperature for a wash using a biological washing powder.
Explain your answer.
Suitable temperature
Explanation
[1]
(c) Outline how enzymes can be manufactured for use in biological washing powders.
[4]
[Total: 13]
2 Fig. 5.1 is a diagram showing the events from pollination to fertilisation in a species of flowering
plant.
stigma
pollen grain
style
ovary
Fig. 5.1
(a) Name the likely method of pollination for the flowers shown at A in Fig. 5.1. Give an explanation
for your choice.
method of pollination .................................................................................................................
explanation ...............................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
[3]
(b) In Fig. 5.1 pollen is transferred from one plant to another.
State the name for this type of pollination.
...............................................................................................................................................[1]
(c) Name structure B shown in Fig. 5.1 and state its function.
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
(d) Fertilisation occurs at C as shown in Fig. 5.1.
Describe what happens at fertilisation in flowering plants.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
(e) Seed formation occurs after fertilisation. Seeds are formed inside the fruits and then dispersed.
(i) Name the part of the flower that develops into the seed.
.......................................................................................................................................[1]
(ii) Name the part of the flower that develops into the fruit.
.......................................................................................................................................[1]
(iii) State an advantage of seed dispersal.
...........................................................................................................................................
.......................................................................................................................................[1]
(f) Seed germination occurs when conditions are suitable.
Explain the role of enzymes in seed germination.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
[Total: 13]
3 Fig. 1.1 is a photomicrograph of a leaf of the tea plant, Camellia sinensis.
Fig. 1.1
(a) Name A to E.
A ...............................................................................................................................................
B ...............................................................................................................................................
C ...............................................................................................................................................
D ...............................................................................................................................................
E ...........................................................................................................................................[5]
(b) Fig. 1.2 shows a cell from region B of the leaf shown in Fig. 1.1.
Fig. 1.2
Use the letters from Fig. 1.2 to complete Table 1.1.
Write one letter only in each box to identify the function. You may use each letter once, more
than once or not at all.
Table 1.1
function letter from

Fig. 1.2
controls movement of substances into and out of the cell
exerts a pressure to help maintain the shape of the cell
produces sugars using light as a source of energy
withstands the internal pressure of the cell
controls all the activities of the cell

[5]
(c) The enzyme catalase is found in lettuce leaves.
A student investigated the activity of this enzyme by grinding some lettuce leaves and adding
them to a solution of hydrogen peroxide. The volume of oxygen produced was measured until
the reaction stopped.
The student’s results are shown in Fig. 1.3.
× × × × ×
6 ×
×
×
×
5 ×
volume of oxygen
collected / cm3 4 ×
3
×
2
0×
0 20 40 60 80 100 120
time / s
Fig. 1.3
(i) Describe the results shown in Fig. 1.3. You will gain credit if you use the data in your
answer.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
.......................................................................................................................................[3]
(ii) Explain the action of enzymes during a reaction.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
.......................................................................................................................................[3]
[Total: 16]
4 Mycoprotein is a form of single cell protein. It is produced by growing the fungus, Fusarium
venenatum, in a fermenter. As the fungus grows in the fermenter it produces large
quantities of hyphae which are extracted and processed as shown in Fig. 3.1.
enzymes
corn starch glucose
ammonia, salts
small quantity of
fermenter
Fusarium venenatum oxygen in
sterile air
growth of fungus
removal of hyphae
in medium
hyphae filtered
from medium
hyphae treated to
remove RNA
food additives
hyphae processed into meat-like
form to make burgers, sausages,
pies and other products
Fig. 3.1
(a) (i) Name an enzyme used to digest the corn starch.
[1]
(ii) Explain why it is necessary to digest the corn starch.
[2]
(b) Explain why sterile conditions are necessary in the fermenter.
[2]
In 2008, there were riots in some parts of the world in protest against shortages of staple
foods, such as rice.
(c) Explain why it is better ecologically for people to eat foods made from plants rather
than from animal products, such as meat.
[3]
(d) Describe three possible advantages of using foods prepared from mycoprotein as
substitutes for animal products, such as meat.
[3]
(e) Discuss whether production of foods made from mycoprotein might not reduce food
shortages in the future.
[3]
[Total: 14]
1 Which graph shows the effect of temperature on the activity of an enzyme?
A B
enzyme enzyme
activity activity
0 5 100 0 5 100
temperature / °C temperature / °C
enzyme enzyme
activity activity
0 5 100 0 5 100
2 The diagram represents enzyme action.
+ +
W X Y
What are parts W, X and Y in this chemical reaction?
enzyme product substrate
A W Y
B X Y
C X W
D Y X
3 The diagram represents a chemical reaction.
reactants product
Which diagram represents the enzyme for this reaction?
A B C
4 The table shows the conditions in four test-tubes containing equal amounts of starch and salivary
amylase.
In which test-tube is the starch broken down fastest?
temperature
pH
/ °C
A 2 27
B 2 37
C 7 27
D 7 37
5 What is true of all enzymes?
they are most effective

they are sugars
at pH7
A
B
C
D
6 The diagram shows the effect of an enzyme working in the human digestive system.
enzyme at pH 1.5
and temperature 37 °C
protein amino acids
What would reduce the rate of production of amino acids?
A removing the amino acids as they are formed

B increasing the amount of protein
C raising the temperature to 40 °C

D raising the pH to 7.5
7 Which group of compounds ensures that metabolic reactions take place effectively?
A carbohydrates
B enzymes
C fatty acids
D hormones
8 The diagram shows an experiment on the digestion of the protein in egg albumen by protease.
The protease was taken from a human stomach.
In which test-tube will the protein be digested most quickly?
A B C D
water-bath
at 37 °C
egg albumen egg albumen egg albumen egg albumen

+ + + +
protease dilute dilute dilute
hydrochloric hydrochloric hydrochloric
acid acid acid
+ +
protease boiled protease
9 Which effect does a gradual decrease in pH from 13 to 1 have on the action of amylase?
A slows it down only

B slows it down then speeds it up
C speeds it up only
D speeds it up then slows it down
10 An enzyme in potato cells causes oxygen to be produced from hydrogen peroxide.
Cubes of potato were incubated with hydrogen peroxide at different temperatures.
The numbers of bubbles of oxygen released per minute were counted at each temperature.
The table shows the results.
The results suggest the optimum temperature for the enzyme is between which two values?
A 15 °C and 35 °C
B 35 °C and 45 °C
C 35 °C and 55 °C
D 45 °C and 55 °C
11 Which graph shows the effect of temperature between 20 °C and 35 °C on the activity of a human
digestive enzyme?
A B
rate of rate of
reaction reaction
20
0 20
0
C D
rate of rate of
reaction reaction
20
0 20
0
12 Lactase is a human enzyme that catalyses the breakdown of lactose in milk.
At which temperature does lactase work fastest?
A 0 °C B 18 °C C 37 °C D 100 °C
13 The graph shows the effect of pH on a particular enzyme-controlled reaction.
rate of
reaction
1 2 3 4 5 6 7 8 9 10 11 12 13
pH
When is the enzyme not active?
A at pH 1 and pH 13
B at pH 3 and pH 11
C at pH 5 and pH 9
D at pH 7
14 What happens to most enzymes above 60 °C?

A They are denatured.
B They are destroyed by white blood cells.
C They are digested.
D They are made more active.
15 An experiment was carried out to investigate the effect of pH on enzyme action. The graph shows
the results.
y-axis
x-axis
What are the labels for the x-axis and the y-axis?
16 The enzyme catalase, found in potato, speeds up the breakdown of hydrogen peroxide. The
reaction releases a froth of oxygen bubbles.
The diagram shows an experiment to find the effect of changes in pH on the rate of this reaction.
froth of oxygen bubbles
piece of potato
dilute hydrogen peroxide solution
The table shows the time taken for the froth of bubbles to reach the top of the test-tube at
different pH values.
Which pH is nearest to the optimum (best) for this enzyme?
A pH 4 B pH 5 C pH 6 D pH 7
17 What is a characteristic of all catalysts?
A They are broken down in the reaction.

B They are made of protein.
C They are not changed by the reaction.
D They do not change the rate of the reaction.
18 The diagram shows the lock and key model of enzyme action.
1 2
Which is the enzyme and which is the substrate?
19 The table shows the temperature and pH at which four different enzymes are most active.
Which enzyme is a protease from the stomach?
20 Which statement is correct for all catalysts?
A They are enzymes.

B They are proteins.
C They speed up chemical reactions.
D They work in living organisms.
21 Two enzyme-controlled reactions are shown.
enzyme 1
amino acids proteins
enzyme 2
proteins amino acids
From these reactions, what deduction can be made about enzymes?
A Enzyme 1 has been changed to enzyme 2.

B Enzyme 2 slows down the production of amino acids.
C Enzymes can build up large molecules.
D Enzymes only break down large molecules.
22 The temperature of an enzyme-controlled reaction is increased by 10 °C.
How does this affect the rate of reaction?
A It always increases the rate.

B It always decreases the rate.
C It may increase or decrease the rate.
D It has no effect on the rate.
23 In an experiment, the effect of temperature on the action of amylase is investigated.
Six different test-tubes are set up, each containing a mixture of amylase and starch solution.
Which condition should not be kept the same in each of the six test-tubes?
A concentration of amylase
B pH
C temperature
D volume of starch solution
24 The graph shows the effect of pH on the rate of reaction of three different enzymes.
What does the graph show?
A Each enzyme works best at a different pH.

B Each enzyme works best over a narrow temperature range.
C Enzymes work best in acid conditions.
D Enzymes work best in alkaline conditions.
25 Some plants digest insects and use the nutrients for growth.
What must these plants produce to digest the insects?
A acids
B alkalis
C enzymes
D hormones
26 The graph shows the effect of pH on the activity of two enzymes.
At which pH is the activity of both enzymes the same?
A 1 B 3 C 5 D 8
27 Four identical mixtures of starch and amylase were kept at different temperatures. The graph
shows the time taken for the starch to be completely digested at each temperature.
At which temperature is the rate of reaction quickest?
28 Equal quantities of a protein-digesting enzyme were added to 5 cm3 of protein solutions of
different pH. Each tube was kept at 37 °C.
The amount of amino acid in each tube was measured after 3 minutes. The results are shown in
the table.
At which pH was the enzyme most active?
A 1 B 7 C 8 D 10
29 Four test-tubes were set up as shown in the diagram.
In which tube is the starch digested most quickly?
A B C
water bath water bath

at 15 °C at 35 °C
starch solution starch solution

and amylase and amylase
starch solution starch solution

and boiled amylase and boiled amylase
30 A human digestive enzyme breaks down its substrate at a fast rate at 35 °C.
What would occur if the enzyme and substrate were kept at 75 °C?
A The enzyme would stop working and be denatured.

B The reaction would continue at the same rate.
C The reaction would take place more quickly.
D The reaction would take place more slowly.
31 The diagram shows the action of amylase.
amylase part of a
starch molecule
What is the function of the enzyme amylase?
A breaks down the substrate into amino acids

B changes the product into the substrate
C increases the rate of starch breaking down into glucose
D increases the rate of starch breaking down into maltose
32 What are enzymes made of?
A carbohydrates
B DNA
C fats
D proteins
33 At which temperature do most enzymes from the human body become completely denatured?
A 0 °C B 27 °C C 40 °C D 65 °C
34 Six test-tubes were set up at different temperatures. Each contained identical solutions containing
starch and amylase mixtures. The table shows the time taken for the reactions to finish in each
test-tube.
At which temperature does the amylase work best?
A 15 °C B 35 °C C 45 °C D 65 °C
35 The graph shows how the rate of an enzyme-controlled reaction changes with temperature.
rate of
reaction
temperature X
What is happening within the temperature range marked X?
A The enzyme is becoming denatured.

B The enzyme is being used up.
C The reaction is occurring at body temperature.
D The reaction is occurring at the optimum temperature.
36 Which graph shows the effect of temperature on the activity of a human digestive enzyme?
A B
rate of rate of
reaction reaction
20
0 70 20
0 70
C D
rate of rate of
reaction reaction
20
0 70 20
0 70
37 Which substance is an enzyme?
A bile
B fibrinogen
C lipase
D maltose
38 Which are characteristics of enzymes?
A They are carbohydrates and biological catalysts.

B They are carbohydrates and chemical messengers.
C They are proteins and biological catalysts.
D They are proteins and chemical messengers.
39 The table shows whether starch was still present after four different experiments.
experiment
xperim
starch + water at 20 °C key

starch + amylase at 20 °C = starch present
starch + amylase at 30 °C = starch absent
starch + boiled amylase at 30 °C
What broke down the starch?
A amylase
B boiled amylase
C heat
D water
40 What helps proteins to change into amino acids?
A antibodies
B auxins
C enzymes
D hormones
41 The graph shows the effect of pH on the rate of reaction of an enzyme.
rate of
reaction
3 4 5 6 7 8 9
pH
42 An enzyme from the stomach that digests protein, and cooked egg white that contains protein,
are placed in four test-tubes.
When the egg white is digested the mixture becomes clear.
Which tube becomes clear first?
A B C D
egg white egg white egg white egg white

and enzyme and enzyme and enzyme and enzyme
acid acid alkali alkali
temperature 20 °C temperature 37 °C temperature 20 °C temperature 37 °C
43 The apparatus shown in the diagram was used for an experiment on starch digestion.
Which tube would contain most sugar after 20 minutes?
tube A tube B tube C tube D
starch starch
solution starch solution
and solution and
amylase amylase
water bath at 15 oC water bath at 37 oC
1 (a Starch, glucose and fructose are carbohydrates. Fructose syrup is used as a
sweetening agent as an alternative to sucrose.
The flow chart in Fig. 3.1 shows how fructose is prepared from maize starch.
maize grains
grains are crushed

pH is adjusted
starch released from

the maize grains
addition of enzyme 1
glucose syrup
addition of enzyme 2
fructose syrup
Fig. 3.1
(i) Name enzyme 1.
[1]
(ii) State why it is necessary to adjust the pH before an enzyme is added to the
process.
[1]
(b) Maize grains contain protease enzymes. With reference to the processes shown in
Fig. 3.1, suggest why it is important that these enzymes do not contaminate the
glucose syrup.
[1]
(c) The formation of fructose syrup from glucose syrup is carried out at a temperature of
60 °C.
Suggest an important property of enzyme 2 that allows it to be used at temperatures as

high as 60 °C.
[1]
(d) Enzyme 2 is found naturally in many bacteria. Enzymes for use in washing powders
are obtained from bacteria.
Describe how bacteria are used to produce enzymes for washing powders.
[3]
(e) Pectinase is an enzyme that breaks down compounds known as pectins. Cell walls of
fruits, such as apples and mangoes, contain pectins.
Explain the advantages of using pectinase in fruit juice production.
[3]
[Total: 10]
2 In Sichuan, in China, a sauce is made from broad bean seeds that have germinated and
then have been left to ferment.
Fig. 3.1 shows a germinating broad bean seed.
N
Fig. 3.1
(a) Name K to N.
N [4]
Broad beans contain starch. The germinating beans are colonised by yeasts and other
fungi, such as Aspergillus.
Aspergillus grows over the surface of beans and digests starch. It has a body made of thin
threads that secrete enzymes, such as amylase.
(b) Name the thin threads that make up the body of a fungus, such as Aspergillus.
[1]
(c) The action of enzymes is often explained in terms of the ‘lock and key’ model as shown
in Fig. 3.2.
substrate
enzyme
Fig. 3.2
Use the information in Fig. 3.2 to explain how enzymes work to break down nutrient
materials, such as starch.
[4]
Enzymes in bean seeds are activated during germination. Some of these enzymes break
down protein stored in the seeds.
A large number of bean seeds were soaked and germinated. Researchers took samples of
germinating seeds over a period of 15 days. The seeds were chopped into small pieces and
crushed with water to make an extract. Equal quantities of the extracts were placed into
protein solutions at pH 5 and at pH 8.
The activity of the enzymes in each extract was determined by recording how quickly the
protein was broken down. The results are shown in Fig. 3.3.
40 pH 8
35
30
25
enzyme activity
/ arbitrary units 20
15 pH 5
10
0
0 2 8 10 12 14 16
time / days
Fig. 3.3
(d) Describe the activity of the enzymes in the extracts at pH 5 over 15 days.
[3]
(e) The researchers concluded that the beans contained two different enzymes that break
down protein.
State the evidence from Fig. 3.3 for this conclusion.
[3]
[Total: 15]
3 Enzymes are biological catalysts.
(a) Define the term catalyst.
[2]
Urease is an enzyme found in bacteria and in the seeds of some species of bean.
The enzyme catalyses the reaction:
urea + water carbon dioxide + ammonia
The production of ammonia increases the pH of the area around the bacteria. The
formation of ammonia can be used to study the progress of the reaction by testing the pH of
the surrounding medium with a pH indicator, such as Universal Indicator solution.
Some students carried out an investigation to find out if there was urease in the seeds of
four different species of bean.
• The germinating seeds were ground up in water and filtered to give an extract containing
proteins.
• Each extract was added to a urea solution and kept at 30 °C for 30 minutes
(tubes 1 to 4).
• Two more tubes (5 and 6) were included in the investigation.
• Samples were taken from the reaction mixture at five-minute intervals and tested with
Universal Indicator solution.
The results are shown in Table 4.1.
Table 4.1
presence of alkaline pH at intervals of 5

bean urea minutes
test-tube water
species solution
0 5 10 15 20 25 30
1 soya
oya no
2 mung
ung no
3 jack
ack no
4 broad
roa no
5 soya
oy yes
6 no beans yes yes
= alkaline pH = not alkaline pH
(b) (i) Explain why the test-tubes were kept at 30 °C.
[2]
(ii) Explain why test-tubes 5 and 6 were included in the investigation.
[2]
(iii) State the conclusions that the students would make from the results of test-tubes
1 to 4.
[3]
It is thought that some bean seeds produce ammonia as a protection against infection by
microorganisms in the soil.
(c) Suggest what would happen to any ammonia that passes into the soil.
[2]
(d) Helicobacter pylori is a bacterium that infects the stomach and causes ulcers.
The bacteria secrete urease that helps them to colonise the stomach lining.
(i) Explain why bacteria do not usually grow inside the stomach.
[2]
(ii) Suggest how urease helps the bacteria to colonise the stomach.
[2]
(iii) Explain how the immune system protects against infection by bacteria such as
H.. pylo .
[2]
[Total: 17]
4 Sewage disposal involves the removal of human waste in pipes from houses to sewage
treatment works.
Fig. 6.1 is a diagram that shows how sewage is treated.
collection and
pumping
1 screening
primary
2
grit removal sedimentation
3 4
effluent
grit to landfill solids to

anaerobic
digester
final aeration and

disinfection sedimentation digestion
7 6 5
chlorine solids to oxygen

anaerobic recycled
river digester microorganisms
Fig. 6.1
(a) During stage 5 microorganisms break down organic matter consisting of cellulose,
starch, protein and lipid (fat). The microorganisms multiply during this stage and are
recycled.
Complete Fig. 6.2 by writing in the boxes the names of the enzymes used to catalyse
the reactions shown. The first box has been completed for you.
cellulase
cellulose cellobiose glucose
starch maltose glucose
protein amino acids
lipid (fat) fatty acids and glycerol
Fig. 6.2 [3]
(b) State why it is important that sewage is treated.
[1]
(c) At stage 5 in Fig. 6.1, oxygen and microorganisms are added.
Explain why oxygen is bubbled through the tank at this stage.
[4]
(d) Suggest and explain the advantage of recycling microorganisms from stage 6 to
stage 5 as shown in Fig. 6.1.
[3]
(e) Explain why chlorine is added at stage 7.
[2]
[Total: 13]
1 Dairy cattle are kept for milk production. Approximately half of all the calves born are male.
(a) Sex is determined in cattle in exactly the same way as it is in humans.
Explain why 50% of all cattle are born male.
You may draw a genetic diagram to help your explanation.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[4]
(b) Dairy farmers only need a very small number of male calves. They limit the number by
using sex selection. Sperm cells are identified and sorted before they are used in artificial
insemination (AI).
Explain how artificial insemination is carried out.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
(c) Table 2.1 shows the composition of 100 g of cow’s milk compared with the same quantities of
commercial formula milk and human milk.
Table 2.1
nutrient cow’s milk formula milk human milk

carbohydrate / g 6.5 7.3 7.5
protein / g 3.3 1.3 1.3 – 1.6
fat / g 3.9 3.6 4.1
calcium / mg 120 42 34
iron / mg 0.02 0.64 0.07
vitamin D / µg 0.05 1.20 0.06
vitamin A / µg 19 66 58
Some women do not breast-feed their babies but bottle-feed them using formula milk. Health
authorities advise against the use of cow’s milk until babies are about 9 months old.
Use the information in Table 2.1 to explain the advantages of using formula milk rather than
cow’s milk.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[4]
One of the components of human milk is the enzyme lysozyme that is present in many body fluids
and is responsible for breaking down the cell walls of bacteria.
(d) Define the term enzyme.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
(e) The effect of human lysozyme on two common species of bacteria, A and B, was investigated
at two different values of pH.
The investigation was set up as shown in Fig. 2.1.
The test-tubes were kept at 37 °C for 24 hours.
tube number 1 2 3
species of
bacteria
A A A B
pH of
4.0 4.0 9.0 4.0
medium
fresh lysozyme 9 9 9
boiled
lysozyme 9
Fig. 2.1
After 24 hours, samples were taken from each test-tube. Each sample was placed onto
nutrient agar in Petri dishes. The dishes were incubated at 28 °C for a further 24 hours to
allow any bacteria to grow.
The results are shown in Fig. 2.2.
sample
1 2 3
from test-
tube
result
after
incubation
for 24
hours
Key:
no growth of bacteria
growth of bacteria
Fig. 2.2
Explain the results shown in Fig. 2.2 by comparing the following pairs:
1 and 3 ......................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
1 and 4 ......................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
1 and 2 ......................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
(f) Human milk also contains antibodies. Explain the benefits of antibodies to a newborn child.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...............................................................................................................................................[2]
[Total: 20]
2 Microorganisms in the soil release enzymes to digest dead leaves.
(a) Explain how enzymes catalyse chemical reactions.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
............................................................................................................................................. [3]
(b) Protease and cellulase are two enzymes secreted by soil microorganisms. Protease digests
protein.
Suggest what part of the dead leaf cells are digested by the enzyme cellulase.
............................................................................................................................................. [1]
(c) Table 6.1 shows the results of a study comparing the decomposition of dead leaves at two
locations A and B.
Table 6.1
location A location B
protease activity / µmol min–1 2750 2670
cellulase activity / µmol min–1 4790 2500
soil pH 6.0 3.5
soil water content / % 10 77
(i) Compare the enzyme activity at location A with the enzyme activity at location B.
You will gain credit for using the data from Table 6.1 to support your answer.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
..................................................................................................................................... [3]
(ii) Suggest possible reasons for any differences in the enzyme activity at location A and
location B.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
..................................................................................................................................... [3]
(d) Describe how nitrogen in proteins in dead leaves is recycled to be absorbed by plants.
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
...................................................................................................................................................
............................................................................................................................................. [4]
(e) Microorganisms also process and convert atmospheric nitrogen to form a nitrogen compound
that can be absorbed by plants.
(i) Name this process of converting atmospheric nitrogen.
..................................................................................................................................... [1]
(ii) Explain how this process happens.
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
...........................................................................................................................................
..................................................................................................................................... [2]
[Total: 17]
3 Enzymes are necessary for many biological processes, such as the digestion of fat.
lipase
fat + water fatty acids + glycerol
(a) (i) Explain why enzymes are necessary for biological processes.
[3]
(ii) Lipase, protease and amylase are enzymes secreted into the alimentary canal.
Name one organ that secretes each enzyme. Choose your answers from this list.
colon gall bladder liver
pancreas rectum salivary glands
You can use each organ only once.
lipase
protease
amylase [3]
(b) A group of students investigated the digestion of fat in milk.
• They added an alkaline solution to the milk.

• They divided the milk into four test-tubes.
• They added lipase and bile salts to some of the test-tubes, as shown in Table 5.1.
They did this at the same time for each test-tube.
• They kept all test-tubes at 40 °C.
• After 5 minutes, they added Universal Indicator solution to each test-tube.
Table 5.1
colour of pH indicator after 5

test-tube
est-tube
minutes at 40 °C
milk, alkaline solution, lipase and bile
A orange
salts
milk, alkaline solution, bile salts and
B blue
water
milk, alkaline solution, lipase and
C yellow
water
D milk, alkaline solution and water blue
Fig. 5.1 shows the colour of the indicator at different pH values.
red orange yellow green blue purple
0 2 8 10 12 14
pH
Fig. 5.1
(i) Explain why test-tube D was included in the investigation.
[2]
(ii) Explain why the colour in test-tube A was orange.
[3]
(iii) Explain the results for test-tubes B and C.
test-tube B
test-tube C
[4]
[Total: 15]

Enzymes

Încărcat de

Informații document

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

Enzymes

Încărcat de

Drepturi de autor:

Formate disponibile

1 Fig. 1.1A shows a buttercup, Ranunculus cymbalaria. Fig. 1.

1B shows details of a flower of

(c) Describe how enzymes in root cells synthesise starch.

Explain how increasing temperature affects enzyme activity.

(i) Explain why the investigation was carried out at 40 oC.

Name enzymes P, Q and R.

(c) Some baby foods are manufactured by pre-digesting foodstuffs containing

Enzymes extracted from bacteria are used in biological washing powders.

Describe the process of blood clotting.

(ii) Define the term enzyme.

(c) Calculate the rate of oxygen production at pH 8.

Show your working. Write your answer in Table 3.1

(ii) Explain the change in the reaction rate between pH 6 and pH 8.

(b) Enzymes are used in biological washing powders.

method of pollination .................................................................................................................

State the name for this type of pollination.

(d) Fertilisation occurs at C as shown in Fig. 5.1.

Describe what happens at fertilisation in flowering plants.

(iii) State an advantage of seed dispersal.

Explain the role of enzymes in seed germination.

Use the letters from Fig. 1.2 to complete Table 1.1.

function letter from

exerts a pressure to help maintain the shape of the cell

produces sugars using light as a source of energy

withstands the internal pressure of the cell

controls all the activities of the cell

The student’s results are shown in Fig. 1.3.

(a) (i) Name an enzyme used to digest the corn starch.

(ii) Explain why it is necessary to digest the corn starch.

2 The diagram represents enzyme action.

What are parts W, X and Y in this chemical reaction?

enzyme product substrate

Which diagram represents the enzyme for this reaction?

In which test-tube is the starch broken down fastest?

5 What is true of all enzymes?

they are most effective

protein amino acids

What would reduce the rate of production of amino acids?

A removing the amino acids as they are formed

C raising the temperature to 40 °C

The protease was taken from a human stomach.

In which test-tube will the protein be digested most quickly?

egg albumen egg albumen egg albumen egg albumen

A slows it down only

10 An enzyme in potato cells causes oxygen to be produced from hydrogen peroxide.

Cubes of potato were incubated with hydrogen peroxide at different temperatures.

The table shows the results.

At which temperature does lactase work fastest?

13 The graph shows the effect of pH on a particular enzyme-controlled reaction.

When is the enzyme not active?

14 What happens to most enzymes above 60 °C?

froth of oxygen bubbles

Which pH is nearest to the optimum (best) for this enzyme?

A They are broken down in the reaction.

Which is the enzyme and which is the substrate?

Which enzyme is a protease from the stomach?

A They are enzymes.

21 Two enzyme-controlled reactions are shown.

From these reactions, what deduction can be made about enzymes?

A Enzyme 1 has been changed to enzyme 2.

22 The temperature of an enzyme-controlled reaction is increased by 10 °C.

How does this affect the rate of reaction?

A It always increases the rate.

23 In an experiment, the effect of temperature on the action of amylase is investigated.

starch + water at 20 °C key