1

1 Water is required for the process of photosynthesis.

Describe one function of water in a plant other than for photosynthesis.

.support in transport of minerals.......... [1]

[Total: 1]

2 Water is a good solvent.

What does this mean?

D Many substances dissolve well in it.

[1]

[Total: 1]

3 This question is about biological molecules.

Choose words or phrases from the list to complete the sentences.

Each word or phrase may be used once, more than once, or not at all.

calcium carbon carbon dioxide carbohydrate

cellulose chloroplasts fat glycerol

glycogen iron methane nitrogen

oxygen protein starch

Fats are composed of the elements carbon, hydrogen and

Oxygen only. All proteins contain these three elements and the

element nitrogen and sulfur.... .

Glucose is a type of ...carbohydrate......... .

Animals store excess glucose as ......glycogen.... in the liver.

Plants store excess glucose as .........starch....................... . Plants also convert glucose

to ..............cellulose which is used to make cell walls.

[7]
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[Total: 7]

4 This question is about enzymes.

Choose words from the list to complete the sentences.

Each word may be used once, more than once, or not at all.

amino acids amylase bacteria biological

fatty acids glucose humidity lipase

living protease salivary temperature

All enzymes are proteins. Proteins are made of .amino acids .

An enzyme acts as a .......biological... catalyst.

In order to work rapidly, enzymes need the correct ...temperature.... and pH.

An example of an enzyme that works in the acidic conditions in the stomach is

.protease..... .

Acidic conditions will kill many of the ....bacteria......... present in food.

Salivary ........................amylase stops working in acidic conditions.

Fats are broken down by ...lipase ... .

[7]

[Total: 7]

5 Starch is broken down into reducing sugars in the alimentary canal. The digested products are
absorbed into the blood.

Some students investigated the action of enzymes on the digestion of starch.

Describe how you would carry out a test for starch.

....................................................................................using iodine test When you put iodine into the product, if the
product contains starch, the color will turn blue black. If not, the color will remain
yellow ........................................................................................................................... [2]

[Total: 2]

6 In an investigation, students kept unripe bananas at room temperature for eight days.

They studied some of the changes during ripening.

Each day the students took one banana and:

• observed the colour of the banana skin;

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• removed a sample of the flesh tissue and estimated the reducing sugar content.

The table below shows the students' results.

time / days change during ripening

reducing sugar content /
skin colour
%

1 green 5

2 green and yellow 12

3 mostly yellow 18

4 all yellow 25

5 all yellow 30

6 yellow, some brown 29

7 yellow and brown 30

8 mostly brown 30

(a) (i) Suggest on which day the bananas became ripe. State one reason for your answer.

day......5....

reason...all yellow and maximum reducing sugar

content.................................................................................................................

................................................................................................................................ [2]

(ii) The reducing content increased as the banana ripenend.

Calculate how many times greater was the sugar content on day 5 compared with day
1.

Show your working.

........................... [2]

(iii) Suggest the source of the reducing sugar.

The starch broken down into reducing sugar..................................... [1]

[Total: 5]
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7 Describe how you would safely carry out a test for reducing sugars.

Using the benedict’s test for glucose. Put the product into the benedicts solution and heat for about 3 mins, the
positive result will turn brick red and negative will result blue .............................. [3]

[Total: 3]

8 Some students collected food packaging labels to find the nutrients present in bananas.

The table below is a summary of their findings.

nutrient mass / g per 100 g

carbohydrate 22.25

fat 0.25

protein 2.00

fibre 2.50
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(a) (i) Plot a bar chart of the data in the table above.

[4]

(ii) The remaining mass of a banana is mostly water, as the mass of vitamins and minerals
is very small.

Calculate, to the nearest whole number, the mass of water in 100 g of banana.

Show your working.

.................................................................g [2]

[Total: 6]
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9 Which solutions are used for testing for protein, reducing sugar and starch?

test for reducing

test for protein test for starch
sugar

A Benedict’s iodine biuret

B biuret Benedict’s iodine

C biuret iodine Benedict’s

D iodine biuret Benedict’s

[1]

[Total: 1]

10 The table shows whether starch was still present after four different experiments.

experiment result

starch + water at 20 °C
✓

starch + amylase at 20 °C
✗

starch + amylase at 30 °C
✗

starch + boiled amylase at 30 °C

✓

key

✓ = starch present

✗ = starch absent

What broke down the starch?

A amylase

B boiled amylase

C heat

D water

[1]

[Total: 1]
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11 Which substance contains nitrogen?

A fat

B glucose

C protein

D starch

[1]

[Total: 1]
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12 Catalase is an enzyme that catalyses the breakdown of hydrogen peroxide into water and oxygen.

The effect of temperature on catalase activity was investigated.

The results are shown in the graph.

State the temperature at which catalase is most active in the graph.

........................... °C [1]

[Total: 1]
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13 The graph shows how the rate of reaction of a digestive enzyme changes with pH.

State one factor other than pH that will affect enzyme activity.

.................................................................................................................................................. [1]

[Total: 1]
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14 Catalase is an enzyme that catalyses the breakdown of hydrogen peroxide into water and oxygen.

The effect of temperature on catalase activity was investigated.

The results are shown in the graph.

Explain why there is no enzyme activity at 60°C.

..................................................................................................................................................

..................................................................................................................................................

.................................................................................................................................................. [1]

[Total: 1]
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15 Catalase is an enzyme that catalyses the breakdown of hydrogen peroxide into water and oxygen.

The effect of temperature on catalase activity was investigated.

The results are shown in the graph.

State one factor other than temperature that affects enzyme activity.

.................................................................................................................................................. [1]

[Total: 1]
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16 Complete the sentences about enzymes by filling in the gaps.

Use words or phrases from the list.

catalysts hormones not changed

prevent protein slow down

speed up used up

Enzymes are made of ......................................... molecules.

They function as ......................................... which means that they .........................................

chemical reactions.

[3]

[Total: 3]

17 The graph shows how the rate of reaction of a digestive enzyme changes with pH.

Describe the effect of the increase in pH on the rate of reaction shown in the graph.

..................................................................................................................................................

..................................................................................................................................................

..................................................................................................................................................

..................................................................................................................................................

.................................................................................................................................................. [2]

[Total: 2]
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18 The cut surface of an apple usually turns brown when exposed to air. This is caused by enzymes.

Three slices of apple were given different treatments and were then exposed to air for 30 minutes.

The table shows the treatments and appearance of the apple slices.

appearance of the
appearance of the
apple slice pH temperature / °C apple slice after
apple slice at 0 minutes
30 minutes

A 6 20 white brown

B 2 20 white white

C 6 4 white white

Suggest why slice B and slice C did not turn brown after 30 minutes.

slice B ......................................................................................................................................

..................................................................................................................................................

slice C ......................................................................................................................................

.................................................................................................................................................. [2]

[Total: 2]

19 The digestive systems of young mammals are not fully developed.

Enzymes such as amylase, maltase and protease are often added to baby food to aid chemical
digestion.

(a) (i) Suggest why the temperature of baby food must be controlled when the enzymes are
added.

................................................................................................................................

................................................................................................................................

................................................................................................................................ [2]

(ii) State one other condition that must also be controlled to optimise enzyme activity.

................................................................................................................................ [1]

[Total: 3]
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20 Glycogen is a storage carbohydrate in animals. Glycogen is made from glucose.

State the type of biological molecule that catalyses reactions such as the conversion of glycogen
to glucose.

.................................................................................................................................................. [1]

[Total: 1]

21 The table below shows the results of a study comparing the decomposition of dead leaves at two
locations, A and B.

location A location B
-1
2750 2670
protease activity / µmol min
-1
4790 2500
cellulase activity / µmol min

soil pH 6.0 3.5

soil water content / % 10 77

(a) (i) Compare the enzyme activity at location A with the enzyme activity at location B.

You will gain credit for using data from the table to support your answer.

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................ [3]
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(ii) Suggest possible reasons for any differences in the enzyme activity at location A and
location B.

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................ [3]

[Total: 6]

22 Microorganisms in the soil release enzymes to digest dead leaves.

Explain how enzymes catalyse chemical reactions.

Enzymes use the lock and key mechanism, when the substrate fits the active site, the enzyme breaks down the
substrate and the substrate leaves after has been broken down ........................................................

..................................................................................................................................................

.................................................................................................................................................. [3]

[Total: 3]

23 The enzyme lipase digests fats into fatty acids and glycerol.

Some students investigated how temperature affects the break down of fats in milk using lipase.

A pH indicator called bromothymol blue was used and the colour change was observed and recorded
every two minutes for a total time of 20 minutes.

The table below shows the colour changes of this indicator.

pH 6 7 8

colour yellow green blue

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sodium lipase
carbonate,
milk and
indicator

cold wat er warm wat er hot wat er

Three beakers were labelled: cold, warm, and hot. One test-tube was placed in each of the labelled
beakers. Three drops of bromothymol blue indicator were put into each test-tube. 2cm
3
of sodium
carbonate solution was added to each test-tube and then 2cm
3
of milk was added to each test-tube.
Finally, one test-tube containing 3cm
3
of lipase was put into each of the three beakers. The
temperature in each beaker was measured and recorded.

The experiment was left for 5 minutes, as shown in the diagram above.

After 5 minutes, the lipase was poured from the test-tube labelled lipase in the cold beaker into
the other test-tube in the cold beaker.

This process was repeated for the warm beaker and the hot beaker.

The mixtures were stirred and the colour of the bromothymol blue indicator in each test-tube was
recorded at 0 (start), 2, 4, 6, 8, 10, 12, 14, 16, 18 and 20 minutes.

The table below shows the students' results.

Temperatures times and colours

0 - blue, 2 - blue, 4 - blue, 6 - blue, 8 - blue, 10 - blue, 12 - blue,
ice and water = 4,
14 - blue, 16 - blue, 18 - blue, 20 - blue
0 - blue, 2 - blue, 4 - blue, 6 - blue, 8 - green, 10 - blue, 12 - green,
room temp = 21,
14 - green, 16 - yellow, 18 - yellow, 20 - yellow
0 - blue, 2 - blue, 4 - blue, 6 - green, 8 - green, 10 - green / yellow,
hot water = 50,
14 - yellow, 16 - yellow, 18 - yellow, 20 - yellow
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(a) Complete the table below to records the students' results.

colour of indicator
cold warm hot
time / min
........... °C ........... °C ........... °C

[3]

(b) (i) Sodium carbonate solution has a pH of 8. Suggest why sodium carbonate solution was
added to the milk in this investigation.

................................................................................................................................

................................................................................................................................ [1]
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(ii) State why the two test-tubes in each of the labelled containers were left for 5 minutes
before mixing their contents.

................................................................................................................................

................................................................................................................................ [1]

(iii) Explain why the colour of the bromothymol blue indicator changed during the
investigation.

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................ [2]

(iv) Predict the colour that you would observe if the experiment had been repeated using
water at 80°C.

Explain your answer.

................................................................................................................................

................................................................................................................................ [2]

(v) Suggest a result that may be anomalous. Give a reason for your answer.

anomalous result....................................................................................................

reason....................................................................................................................

................................................................................................................................ [2]

(c) State two variables that have been controlled in this investigation.

For each of these variables, describe how it has been controlled.

1 variable...........................................................................................................................

how it has been controlled.................................................................................................

...........................................................................................................................................

2 variable...........................................................................................................................

how it has been controlled.................................................................................................

........................................................................................................................................... [4]
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(d) Suggest two ways to modify this investigation to find the optimum (best) temperature for the
enzyme lipase to break down the fats in milk.

1.........................................................................................................................................

...........................................................................................................................................

2.........................................................................................................................................

........................................................................................................................................... [2]

[Total: 17]

24 One of the components of human milk is the enzyme lysozyme that is present in many body fluids
and is responsible for breaking down cell walls of bacteria.

(a) Define the term enzyme.

..................enzymes are biological catalyst which helps to speeds up chemical reaction by breaking bonds in
substrate. Enzymes are made of
protein. .........................................................................................................................

...........................................................................................................................................

...........................................................................................................................................

........................................................................................................................................... [2]
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(b) 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 below.

The test-tubes were kept at 37°C for 24 hours.

tube number 1 2 3 4

species of
bacteria
A A A B

pH of
4.0 4.0 9.0 4.0
medium
fresh lysozyme
ü ü ü
boiled
ü
lysozyme

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 below.

sample
1 2 3 4
from test-
tube
result aft er
incubation
for 24
hours

Key:
no growth of bacteria
growth of bacteria

Explain the results shown above, by comparing the following pairs:

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1 and 3..............................................................................................................................

...........................................................................................................................................

...........................................................................................................................................

.......................................................................................................................................[2]

1 and 4..............................................................................................................................

...........................................................................................................................................

...........................................................................................................................................

.......................................................................................................................................[2]

1 and 2..............................................................................................................................

...........................................................................................................................................

...........................................................................................................................................

.......................................................................................................................................[2] [6]

[Total: 8]

25 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 the graph below.

7
× × × × × ×
6 × ×
×
5 ×
volume of oxygen 4 ×
collected / cm3

3
×
2

0×
0 20 40 60 80 100 120
time/ s
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(a) (i) Describe the results shown in the graph. You will gain credit if you use the data in your
answer.

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................ [3]

(ii) Explain the action of enzymes during a reaction.

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................

................................................................................................................................ [3]

[Total: 6]