Model Answers: Hard

1a
(a) The expected relationship between the independent and dependent variable in this
demonstration would be...

 The independent variable is enzyme/catalase concentration / number of potato

discs AND the dependent variable is the rate/volume of oxygen production; [1
mark]
 Increasing the independent variable would cause an increase in the dependent
variable; [1 mark]

[Total: 2 marks]

Remember that the independent variable is the one that is changed by the
investigator, in this case, it would be enzyme/catalase concentration or the number of
potato discs. This will have an effect on the dependent variable, which is the one that is
measured during the investigation. For this example, the amount of oxygen produced
would represent the dependent variable.
1b
(b) Variables that would be controlled in this demonstration would include...

Any two of the following:

 pH / volume of buffer; [1 mark]

 The volume of hydrogen peroxide/substrate; [1 mark]
 Time / duration of the reaction; [1 mark]
 The size / volume / mass / shape / surface area of each disc; [1 mark]
 Temperature; [1 mark]

[Total: 2 marks]

Controlled variables are important because they show that the change in the dependent
variable is caused by a change in the independent variable e.g. increasing the catalase
concentration will also increase the amount of oxygen produced. If we did not control
certain variables in an investigation we would not be sure whether it was due to the
change in our independent variable or because of another variable (for example the
temperature) that was having an effect.

Note that "amount of potato" is not a permitted mark here. You must be specific with
your terminology by using words such as mass or volume.
1c
(c) (i) The mean volume of oxygen produced in one minute using 5 potato discs can be
calculated as follows...

 4.2 ÷ 3; [1 mark]
 1.4 cm3; [1 mark]
Full marks awarded for the correct answer in the absence of calculations.

Allow [1 mark] for a mean calculated using all four values, e.g. 4.2 ÷ 4 = 1.05 / 1.1 / 1.0.

(c) (ii) The percentage increase in the mean volume of oxygen produced in one minute
can be calculated as follows...

 [(8.3 - 7.3) ÷ 7.3] x 100; [1 mark]

 13.7/13.69 (%); [1 mark]

Full marks awarded for an answer of 13.7 in the absence of calculations.

(c) (iii) The relationship between the concentration of enzyme and the mean volume of
oxygen produced in one minute can be explained as follows...

Any two of the following:

 Increasing the enzyme concentration / number of potato discs increases the

volume of oxygen produced; [1 mark]
 (This is because there are) more active sites (available for substrate to bind); [1
mark]
 (An increase in enzyme concentration) means more collisions / more enzyme
substrate complexes form / more enzymes combine with substrates; [1 mark]

[Total: 6 marks]
1d
(d) The teacher measured the volume of oxygen after the first minute of the reaction
because...

Any two of the following:

 To measure the initial / fastest rate (of the reaction) OR the reaction will slow
down / rate of oxygen production / bubbles produced will slow down (after 10
minutes); [1 mark]
 (As time increases) hydrogen peroxide / substrate concentration falls / hydrogen
peroxide breaks down / is used up OR (at 1 minute) the reaction is not limited by
the substrate concentration OR the reaction may have finished by 10 minutes; [1
mark]
 (This would allow for a) valid (comparison to be made between different enzyme
concentrations); [1 mark]

[Total: 2 marks]

After 10 minutes the amount of substrate available for the reaction would be very
depleted and may limit the reaction rate. This would have an impact on the results as
the volume of oxygen produced would decrease due to a lack of available substrate, not
because of enzyme concentration. It is therefore best to measure the initial reaction rate
to ensure that substrate availability isn't an influencing factor.
2a
(a) A saprotrophic fungus such as mould obtains its food by...

Any three of the following:

 (The use/release of) enzymes; [1 mark]

 (Feeding on) dead/decaying/decomposing organisms; [1 mark]
 Extracellular digestion; [1 mark]
 Absorbing the digested/broken down food/nutrients/named nutrients, e.g. amino
acids / glucose / fatty acids (directly into its cells); [1 mark]

[Total: 3 marks]

This is a synoptic question that requires you to look back to knowledge from the 'variety
of living organisms' topic covered earlier in the specification.

2b
(b) (i) A problem with using the level of cloudiness of the solution to determine how
spoiled the peas have become is...

Any one of the following:

  Judgement of cloudiness is subjective / cannot be repeated (in exactly the same
way) by other people / done by eye; [1 mark]
 Judgement of cloudiness is qualitative / is not quantitative / cannot be accurately
measured (by eye) / cannot accurately measure the difference in cloudiness / is
imprecise / cannot see small differences in cloudiness; [1 mark]

Any measuring method that is carried out by eye is by nature subjective and qualitative.
Being subjective means that it is a matter of opinion and will be different for different
people, and being qualitative means that no numerical values can be gained, so the
data is not an accurate or precise measure of cloudiness.

(b) (ii) The appearance of the peas in water at 4 °C can be explained as follows...

Any two of the following:

 (There is) less kinetic energy / lower frequency of collisions / collisions happen
less often / fewer E-S/enzyme-substrate complexes form OR this is not the
optimal temperature for enzymes (of the fungi); [1 mark]
 (There is) less/only slight fungal growth / less mould/decay/spoilage/digestion; [1
mark]
 (This is due to) less/reduced respiration (by the fungal cells); [1 mark]

Accept microbes/bacteria for fungi.

At low temperatures enzyme activity is decreased due to a reduction in kinetic energy.

This reduction in kinetic energy reduces collisions between molecules and so reduces
the frequency at which E-S complexes can form.

(b) (iii) The appearance of the peas in vinegar at 37 °C can be explained as follows...

Any two of the following:

 The enzymes (of the fungi) denature (in the low pH of the vinegar); [1 mark]
 The shape of the active site changes OR the enzyme can no longer bind with the
substrate; [1 mark]
 Fungal growth decreases / fungi die/are killed / there is less fungal respiration /
there is less spoilage/decomposition; [1 mark]

Reject references to high temperatures causing denaturation in marking point 1.

Accept microbes/bacteria for fungi.

Non-optimum pH values can have a similar effect on enzymes at high temperatures,

breaking the chemical bonds that hold the active site together and causing it to
denature.
Note that while combined science students are not expected to know about how to
investigate the effect of enzymes on pH, they are expected to understand how pH can
affect enzyme action.

[Total: 5 marks]

Note that parts (ii) and (iii) both explain questions; no credit will be available for simply
describing the data here.
3a
(a) The advantages of using this method rather than the method used by the students
is...

Any two of the following:

 (A colorimeter is) more accurate / the result will be closer to the true value; [1
mark]
 Colorimetry gives results that are quantitative (rather than qualitative) / can be
plotted on a graph / analysed using statistical analysis; [1 mark]
 The results are less/not subjective / not subject to (student) opinion; [1 mark]

Accept converse answers relating to colour observation.

[Total: 2 marks]

This is a suggest question, meaning that you need to apply your knowledge of good
practical procedure to the example provided. When measuring results during an
investigation it is always preferable to use a method that will give accurate results that
are not subject to opinion. It can also be an advantage to gain quantitative results as
they can be analysed more thoroughly.
3b
(b) The final concentration of protein in this solution after 20 seconds was...

 0.5 (%); [1 mark]

[Total: 1 mark]
3c
(c) The concentration of protein in the solution at 10 °C after 1 minute is different from
the concentration at 30 °C after 1 minute because...

 Protein is broken down less quickly at 10 °C / more quickly at 30 °C; [1 mark]

 At 10 °C molecules/substrate/enzymes have less kinetic energy than 30 °C; [1
mark]
 At 10 °C molecules/substrate/enzymes collide less frequently / form fewer
enzyme-substrate complexes than at 30 °C; [1 mark]

[Total: 3 marks]
3d
(d) The absorbance was measured at approximately 1.14 arbitrary units because...

 At 80 °C the enzyme/protease has denatured; [1 mark]

 The protein can no longer fit into the active site of the enzyme; [1 mark]
 Protein is not broken down (at all) / the protein concentration would remain
1%; [1 mark]

[Total: 3 marks]

The key to answering this question is an understanding that the protease would have
denatured at such high temperatures. Therefore there will be no enzyme activity and the
protein in the solution won't be digested, thus the absorbance will be the same before
and after the experiment.
4a
(a) Rubisco is made in the...

 Ribosomes; [1 mark]

[Total: 1 mark]

Remember that the ribosomes are the sight of protein synthesis and enzymes, such as
Rubisco, are proteins.
4b
(b) The 3D shape of rubisco is determined as follows...

 The order of amino acids / amino acid sequence...; [1 mark]

 ...determines the position/type of bonds that form within the
protein OR determine how the protein folds; [1 mark]

[Total: 2 marks]
4c
(c) Body temperatures of above 40 °C can be life threatening because...

Any four of the following:

 High temperature leads to the breaking of bonds (that hold the protein/enzyme
structure together); [1 mark]
 Enzymes/proteins become denatured / denaturation occurs (at high
temperatures); [1 mark]
 Active sites become deformed / no longer compliment the substrate OR the
shape/structure of proteins is lost; [1 mark]
 Enzymes substrate complexes can no longer be formed OR proteins can no
longer carry out their specific function; [1 mark]
  Important chemical reactions/life processes can no longer take place / named
example of a process that stops, e.g. respiration / digestion / transport across cell
membranes; [1 mark]

[Total: 4 marks]

Remember that it is not just enzymes that become denatured, but any proteins can
undergo these changes under certain conditions. There are many chemical reactions
and processes in the human body, all of which rely on functional proteins; if these
functional proteins become non-functional then these essential processes will all come
to a halt.
4d
(d) The graph would appear as follows...

 An increasing line between 0-30 °C; [1 mark]

 A peak between 30-40 °C AND followed by a decreasing line; [1 mark]

[Total: 2 marks]

Remember that sketching a graph involves showing the expected patterns or trends;
you do not need to worry about axis scales or plotting points when sketching a graph.
5a
(a) The correct answer is C because...

The students are changing the pH level on purpose, so this is the independent
variable.

The initial rate of reaction is being measured (by measuring the volume of oxygen
produced) so this is the dependent variable.

There are several control variables (which must be kept constant so that they don't
affect the dependent variable), of which one is the volume of hydrogen peroxide being
used in the method. Other control variables may include the dimensions of the potato
cubes being used, and the temperature.
5b
(b) The difference in the rate of reaction is...

 Rate for pH 7 = 0.525 (g dm-3 s-1) AND for pH 9 = 0.125 (g dm-3 s-1); [1 mark]
 0.4; [1 mark]
 g / dm3 / s OR g dm-3 s-1; [1 mark]

[Total: 3 marks]
5c
(c) The differences between the curves include…

Any two of the following:

 Product is produced faster at pH 7 (than at pH 9) throughout; [1 mark]

 Rate of product production increases faster at pH 7; [1 mark]
 Product production levels off at pH 7 after 60 s BUT continues increasing at pH
9; [1 mark]

[Total: 2 marks]

This question is asking you to state differences, so be sure to give comparative

statements. Comparative statements either include words such as faster or higher, or
include both sides of the comparison, e.g. line A does ___ while line B does___.
5d
(d) The curve for pH 7 has this shape because...
  (The curve levels off from around 20 s onwards because) the substrate /
hydrogen peroxide is used up OR all the substrate is converted into product /
oxygen and water; [1 mark]

[Total: 1 mark]

Remember that you were told the substrate (reactant) and the products earlier on in the
question. If there is a finite supply of substrate then there will be a finite quantity of the
resulting product. Once the reaction is over no further product can be produced.

Note that answers relating to pH influencing enzyme activity are not correct here. It is
clear from the graph that enzyme activity is higher at pH 7 than at pH 9, and the pH
does not change through the course of the experiment, so the pH is not slowing down
the rate of reaction. Given that other factors would be controlled in an experiment such
as this one, it is only the substrate being used up that could cause the levelling off that
we see in the curve for pH 7.
5e
(e) If the pH were increased to pH 11, the following would happen...

 No/very little product would be produced / the graph would have a flat line
on/near the X-axis; [1 mark]

This is because…

 The enzyme denatures at high pH / high pH interferes with the bonds in the
enzyme / the active site changes shape at high/alkaline pH; [1 mark]
 The enzyme and substrate are no longer complementary to each other /
an enzyme-substrate complex cannot form; [1 mark]

[Total: 3 marks]