MEDIUM
AS and A Level
IMPORTANT
Earn 100

Why is it better to calculate the initial rate of reaction from a curve such as the one in. In given figure how much oxygen is given off in 30 seconds?



Important Questions on Enzymes
MEDIUM
AS and A Level
IMPORTANT
In the breakdown of starch by amylase, if you were to plot the amount of starch remaining against time, draw the curve you would expect to obtain.

MEDIUM
AS and A Level
IMPORTANT
In the breakdown of starch by amylase, if you were to plot the amount of starch remaining against time, draw the curve you would expect to obtain. How could you use this curve to calculate the initial reaction rate?

MEDIUM
AS and A Level
IMPORTANT
How could you carry out an experiment to determine the effect of temperature on the rate of breakdown of hydrogen peroxide by catalase?

MEDIUM
AS and A Level
IMPORTANT
Trypsin is a protease secreted in pancreatic juice, which acts in the duodenum. If you add trypsin to a suspension of milk powder in water, the enzyme digests the protein in the milk, so that the suspension becomes clear. How could you carry out an investigation into the effect of pH on the rate of activity of trypsin? (A suspension of 4g of milk powder in 100cm' of water will become clear in a few minutes if an equal volume of a 0.5% trypsin solution is added to it.)

MEDIUM
AS and A Level
IMPORTANT
Sketch the shape that would be in the given graph, if excess hydrogen peroxide were not available. (Celery extract contains catalase enzyme).

MEDIUM
AS and A Level
IMPORTANT
For each substrate concentration tested, the rate should be measured as soon as possible. Explain why.

EASY
AS and A Level
IMPORTANT
Outline an investigation you could carry out to compare the temperature at which the enzyme lactase is completely denatured within ten minutes
When free in solution

MEDIUM
AS and A Level
IMPORTANT
Outline an investigation you could carry out to compare the temperature at which the enzyme lactase is completely denatured within ten minutes,
When immobilised in alginate beads
