Ashleigh Jarrett

10/48

ENZYMES PAST PAPER QUESTIONS

Question 1 – A
State TWO reasons why enzymes are referred to as biological catalysts.

1. Enzymes speed up the rate of the chemical reaction in the cell by lowering the activation
energy.

2. Enzymes are not used up/ depleted after they perform their functions and can continue the
activity until they are denatured.

Question 1 – B

i) Record the results presented on the graph in figure 1 in a suitable table.

The pH of Starch Solution Time taken for amylase to completely break down starch (s)

4 110
5 70
6 20
7 40
8 70

ii) With reference to the rate of enzyme activity, suggest TWO reasons for the shape
of the graph during each of the following pH ranges:

pH 4 -5
1. The rate of enzyme activity drastically increased when the pH was changed from 4 -to
5, resulting in the shape of the graph being a steep downward diagonal line.

2. The enzyme takes a much longer time to break down starch at a PH of 4 than at a pH
of 5, resulting in a steep downward diagonal line which represents the lessening of the
time taken to break down the starch.
ph 6-8

1. The rate of enzyme activity is at its peak at a pH of 6, represented by a deep downwards

curve, and the enzyme activity begins to decrease again at a pH of 7 and 8, and this is
represented by a steep upward diagonal line.

2. The enzyme breaks down starch very quickly at a pH of 6, and this causes the graph to
have a deep plunging curved shape. At a pH of 7 and 8, enzyme activity is lessened, and
the time taken to break down the starch begins to increase again, resulting in an upwards
diagonal line.

iii) Suggest ONE reason why the graph has a ‘U’ shape.

The graph has a “U” shape because the rate of enzyme activity increases until the optimum
pH is reached, and then decreases again as the pH continues to increase. This creates a curved
or “U” shaped graph.
Use the graph in Figure 1 on Page 4 to
iv) Predict how many seconds it would take for amylase to completely break down
starch at pH 5.5
 Amylase would take 30 seconds to break down starch at a ph of 5.5
v) Determine the optimum pH of amylase

The optimum pH of amylase is 6.

vi) Predict the pH at which amylase would completely break down the starch in 80
seconds.
Amylase would completely break down the starch in 80 seconds at a pH of 4.5
Question 1 – C
With reference to Figure 1 on page 4, describe a suitable procedure that can be used to
investigate the effect of pH on the time taken for amylase to digest starch.
1. Place a beaker of water on Bunsen Burner and wire gauze and adjust the flame to keep
the water at about 37oC, as this is the optimal temperature of amylase.
2. Put two drops of iodine solution into different spots on a spotting tile.
3. Add 5ml of amylase enzyme solution to a test tube.
4. Add 5ml of starch solution into the same tube.
5. Add 3 ml of a substance with a pH of 4 to the same test tube and place it on the beaker on
the flame.
6. Use a pipette to remove a few drops of solution every 5 seconds from the test tube and put
them into a different well of the spotting tile. Continue doing so until the iodine solution
stops taking a blue-black colour.
7. Record the time it takes for this change to stop occurring. This is the time taken for
amylase to digest the starch.
8. Repeat steps 1-7 with solutions of pH 5,6,7 and 8, as well as any other pH that needs to be
tested.
Question 1 – D
If the food molecule is too large, salivary amylase will take a longer time to break down
the food molecule. Considering this statement, suggest TWO ways in which mammals
can decrease the time they take to break down food molecules.
1. Chewing food thoroughly breaks down food molecules by mechanical digestion,
allowing for less time being taken to digest the molecules.

2. Taking smaller bites of food will also help amylase to act more effectively, as the
molecules being chewed will be smaller.