Enzymes

Question 1

Lipid molecule structure

Answer 1

A molecule of glycerol attached to 3 molecules of fatty acids

Question 2

Carbohydrate molecule structure

Answer 2

A chain of glucose molecules

Question 3

Bile

Answer 3

An alkaline liquid secreted by the liver used to emulsify lipids and neutralise stomach acid

Question 4

Where is amylase produced?

Answer 4

Saliva, pancreas, small intestine

Question 5

Where is protease produced?

Answer 5

Stomach, pancreas, small intestine

Question 6

Where is lipase produced?

Answer 6

Pancreas, small intestine

Question 7

Effect of temperature on enzymes

Answer 7

As temperature increases, enzymes move more quickly and increase chance of successful collision. At too high temperature, the shape of the active site changes and the substrate cannot fit into the complementary active site

Question 8

Practical for how enzyme activity is affected by temperature change

Answer 8

Heat up a beaker of starch solution to a specific temperature with a bunsen burner. Add 2cm3 of amylase to the beaker and stir. Every minute, add a pipette of the beaker to a spotting tile. Add iodine to all spots. If blue-black, starch is present and the amylase hasn’t broken it down. If no colour change, the amylase has broken it down. Repeat experiment at different temperatures.