2/22/10

1. B 9. D UNIT 1 MCQ

2. B 10. A
3. B 11. A
TYS 4. A 12. D
5. B 13. B
Science Biology
6. C 14. A
7. B 15. B
8. A 16. D

UNIT 3.1 MCQ 1. A UNIT 3.2 MCQ

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

TYS Unit 3.2 Structd Qn1
•  a)The rest of the egg white has been digested
by the enzyme pepsin [1]. Albumen contains
amino acids which have been hydrolysed by
pepsin into peptones [1].
•  bi) The enzyme was most active at 400C.
•  bii) 400C is near body temperature of man which
is the optimum temperature at which the
enzyme can work most efficiently/highest rate
of reaction.
TYS Unit 3.2 Structd Qn1
•  ci) As the temperature increases, more kinetic
energy is present in the enzyme and substrate
molecules [1]. This increases the rate of
collision between the enzymes and substrate
molecules increasing the chance of forming
enzyme-substrate complex hence increasing the
rate of reaction [1].
•  cii) At 600C, pepsin has been denatured.
Digestion of protein is no longer possible.

1

TYS Unit 3.2 Structd Qn2
ai) The enzyme amylase breaks down starch
into the reducing sugar, maltose.
As amylase is a protein, its action is
affected by temperatures and is
denatured at high temperatures.
TYS Unit 3.2 Structd Qn2
aiii) At 60°C, some of the amylase has been
denatured thus losing its catalytic property.
Thus, some of the starch remains undigested
as indicated by the blue-black colour of the
iodine solution.
bi) The iodine solution will turn blue-black.
TYS Unit 1 Structd Qn3a
•  ai) Enzymes are biological catalyst made of protein that
alter the rate of chemical reactions, without being
chemically changed at the end of reaction.  for the enzymes to work on the stains before washing,
•  ii) “Wear gloves when handling this product”, suggests
this.  •  Extra note: Water is required as during hydrolysis,
•  iii) As the label suggests, the optimum temperature is
probably near 40°C. At temperatures beyond optimum,
enzymes start to denature. Therefore at 60°C, most of
the enzymes would have been denatured causing them
to lose its catalytic properties, thus causing the
enzymes to be ineffective in clearing the stains.
2/22/10
TYS Unit 3.2 Structd Qn2aii
•  37°C is close to the optimum temperature where enzyme
activity is maximum. The rate of reaction is the fastest, thus
after 10 minutes, all the starch has been broken down to
maltose indicated by the negative starch test.
•  However at the low temperature of 5°C, the kinetic energy of
the amylase and starch is low, amylase is inactivated and thus
rate of reaction is very slow.
•  At 20°C, amylase and starch would have gained more kinetic
energy thus increasing the rate of reaction.
•  However both reactions were not complete (some starch is not
broken down) at the end of 10 mins, thus starch was still
present after 10 mins as indicated by the blue-black colour of
the iodine solution.
TYS Unit 3.2 Struct Qn2bii
•  The optimum pH of amylase is near neutral (pH
7).
•  The addition of HCl will lower the pH thus
denaturing the amylase.
•  The ionic and hydrogen bonds break, and the
protein unfolds causing the active sites of the
amylase to be changed or lost.
•  The amylase is thus no longer able to catalyse
the reaction and the starch remains undigested.
TYS Unit 1 Structd Qn3a
•  iv) Water is used to activate the enzymes in the washing
powder. Soaking heavily stained clothes gives more time
allowing the stains to be removed.
water is acts as a reactant in the reaction.
2

TYS Unit 1 Structd Qn3b
•  b) Protease hydrolyses/digests proteins in the stain
breaking them into smaller soluble polypeptide/peptone
molecules, which allows for the removal of stains
caused by protein substances.
•  Lipase hydrolyses/digests fats, breaking them down into
smaller glycerol and fatty acid molecules, which allows
for the removal of stains caused by fats.  black. [1]
•  Extra note: Usually stains have high amount of protein
(eg. Blood, curry) or sometimes fat
•  (eg. Oil/grease stains), which are more effectively
removed using enzymes.
TYS Unit 1 Structd Qn4
•  b) The optimum pH of amylase is pH 7. Enzyme activity
is the highest as least time is taken to digest the starch.
[1]
•  As the pH becomes more acidic (below 7) or alkaline
(above 7), the time taken for digestion increases
indicating that the activity of amylase drops. [1]
•  The enzyme is denatured at extreme pH values [1]
TYS Unit 3.2 Essay Qn1
To investigate the effect on temperature on the
activity of amylase.
1.  Use a dropper to place drops of iodine solution on a
white tile.
2.  Label five test tubes 10, 30, 50, 70, 90 to indicate the
temperatures at which they would be incubated at and
add 10 cm3 of starch suspension into each of these
tubes.
3.  Use the five beakers provided to set up water baths
maintained at temperatures of 100C, 300C, 500C, , 700C
and 900C respectively.
4. Place each of these tubes in their corresponding water
baths and leave them for 10 minutes.
2/22/10
TYS Unit 1 Structd Qn4
•  a) Drops of iodine solution are placed on a white tile.[1]
•  Transfer a drop of the starch/amylase mixture using a
dropper at one minute intervals onto the drop of iodine
solution on the white tile. [1]
•  When the starch is completely digeted, the drop of
iodine solution will remains yellow and not turn blue
TYS Unit 1 Structd Qn4
•  c) The specific nature of enzymes can be explained by
the lock and key hypothesis where the enzyme
(amylase) is the lock while the substrate (starch) is the
key. [1]
•  The shape of the active site of amylase and starch
molecules is complementary. Hence amylase can only
digest starch and no other substrate. [1]
•  As pH moves above or below 7, the enzyme starts to
denature where the active site of amylase is changed/
destroyed. Hence, Starch can no longer fit into the
enzyme molecules, affecting the rate of digestion [1]
TYS Unit 3.2 Essay Qn1
5. After 10 minutes, add 1 cm3 of amylase solution into each
test tube and shake the test tube gently. Immediately
after adding the amylase solution, start the stopwatch
and return the tube to the water bath.
6. Use clean plastic droppers to remove one drop from each
of the starch-amylase mixtures and add them to the
iodine droplets on the white tile to test for the presence
of starch.
7. Repeat step 6 at regular intervals of 2 minutes for the
next 15 minutes, and ensure that the temperature of
the water baths does not fluctuate too much.
3
 2/22/10

TYS Unit 3.2 Essay Qn1

8. For each of the test tubes, record the time taken
for starch to be digested completely (when
iodine solution remains yellow).
9. Plot a graph of the time taken for the complete
digestion of starch against temperature.
10.The shorter the time taken to digest the starch,
the faster the rate of reaction indicating faster
enzyme activity.