Q1.

This question is about cells.

(a) Which diagram shows oxygen moving by diffusion?

Tick (✓) one box.

(1)

(b) Complete the sentences.

Choose answers from the box.

carbon dioxide chlorophyll energy

light mineral ions water

Plant cells absorb substances from the soil.

Plant cells use osmosis to absorb ___________________________.

Plant cells use active transport to absorb ___________________________.

Active transport moves substances against the concentration gradient and needs

___________________________.
(3)
(Total 4 marks)

Page 1 of 9
Q2.
This question is about food and digestion.

(a) What are proteins made of?

Tick (✓) one box.

Amino acids

Fatty acids

Glucose

Starch

(1)

Enzymes break down food molecules in the human body.

(b) Characteristics of enzymes are linked to their function.

Draw one line from each characteristic to its effect on enzyme function.

Effect on enzyme
Characteristic
function

Only fits one molecule

Has a special shape

Speeds up reactions

Is a catalyst

Works fast at high pH

(2)

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Figure 1 shows how pH affects the rate of breakdown of protein.

Figure 1

(c) Which pH does enzyme Y work fastest at?

pH = ______________
(1)

(d) Explain why enzyme X works best in the stomach.

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________
(2)

(e) Complete the sentences.

Choose answers from the box.

active site antigen glucose starch substrate

Enzyme Y does not break down protein at pH 6 because the shape of the enzyme
has changed.

The part of the enzyme that changes shape is

the _________________________.

The change in shape means the enzyme cannot bind to

the _________________________.
(2)
(Total 9 marks)

Page 3 of 9
Q3.
Amylase is an enzyme that breaks down starch.

(a) Amylase is from a biological molecule.

Name the type of biological molecule.

___________________________________________________________________
(1)

(b) Name the three parts of the human digestive system that produce amylase.

1 ________________________________________________________________

2 ________________________________________________________________

3 ________________________________________________________________
(2)

(c) Explain how amylase breaks down starch.

Answer in terms of the ‘lock and key theory’.

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________
(3)

A student investigated the effect of temperature on the activity of amylase.

The figure below shows the apparatus used.

This is the method used.

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1. Set up the apparatus as shown in the figure above.
2. After 5 minutes, pour the starch solution into the amylase solution and mix.
3. Remove one drop of the starch-amylase mixture and place onto a spotting tile.
4. Immediately add two drops of iodine solution to the starch-amylase mixture
on the spotting tile.
5. Record the colour of the iodine solution added to the starch-amylase mixture.
6. Repeat steps 3 to 5 every minute until the iodine solution stays yellow-brown.
7. Repeat steps 1 to 6 using water at different temperatures.

The table below shows the results of the investigation.

Time taken until

iodine solution stays
Temperature in °C
yellow-brown in
minutes

did not become

5
yellow-brown

20 5

35 2

50 7

65 14

did not become

80
yellow-brown

(d) What conclusion can be made about the effect of temperature on amylase activity
between 20 °C and 65 °C?

___________________________________________________________________

___________________________________________________________________
(1)

(e) Explain the results at 5 °C and at 80 °C.

Use the table above.

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

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___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________

___________________________________________________________________
(5)
(Total 12 marks)

Page 6 of 9
Mark schemes

Q1.
(a)

(b) water
in this order only
1

mineral ions
allow minerals / ions
1

energy
1
[4]

Q2.

(a) protein
1

(b)

do not accept more than one line from a box on the left
2

(c) 9
allow answer in the range 8.5 to 9.5
1

(d) fastest breakdown is at pH 2

allow acid or low pH for pH 2 throughout
allow maximum / most breakdown is at pH2
allow works best at pH 2

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 allow (it / pH2) is the optimum pH
allow a tolerance of ± 0.5 pH units
1

stomach has (hydrochloric) acid

1

(e) active site

1

substrate
1
[9]

Q3.
(a) protein(s)
ignore amino acids
1

(b) salivary gland

in any order
ignore mouth

pancreas

small intestine
allow duodenum / ileum do not accept large
intestine ignore intestine unqualified
all three correct for 2 marks two correct for 1
mark
2

(c) starch / substrate binds to active site (of enzyme)

ignore starch / substrate fits active site (of
enzyme)
1

(because) shape of active site and substrate are complementary

allow shape of starch / substrate and active site
allow them to fit together
1

a chemical reaction occurs to produce smaller molecules

or
bonds between the (starch) molecules are broken to produce smaller
molecules
allow maltose / sugars for smaller molecules
1

(d) as temperature increases, (amylase / enzyme) activity increases, to 35 °C

after which activity decreases
ignore reference to time
1

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(e) (iodine is not yellow-brown because) starch is still present or starch has not
been broken down
allow enzyme for amylase and substrate for
starch throughout
1

at 5 °C amylase / starch / molecules have low (kinetic) energy

1

(therefore) there are fewer (enzyme-substrate) collisions

allow fewer enzyme-substrate complexes are
formed
1

at 80 °C the amylase has been denatured

do not accept the amylase is killed / has died
allow the shape of the amylase / active site
changes
1

(so) the starch can no longer fit

allow the bonds holding the amylase in its (3D)
shape have broken
1
[12]

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