| Date | November 2016 | Marks available | 1 | Reference code | 16N.3.SL.TZ0.2 |
| Level | Standard level | Paper | Paper 3 | Time zone | TZ0 / no time zone |
| Command term | Suggest | Question number | 2 | Adapted from | N/A |
Question
The enzyme amylase was extracted from the digestive system of horses and added to whole cereal grains (seeds) in test tubes at 39°C to determine which grain was digested quickest. Each test tube received equal quantities of the enzyme. The quantity of starch remaining in the grains after 15 minutes was measured.
Suggest one reason for differences between the cereal grains, in the percentage of starch remaining after 15 minutes.
Suggest one method that could have been used to keep the tubes at a constant temperature.
Explain the importance of having equal quantities of the enzyme at the start of the experiment.
Markscheme
a. different types/amounts of starch
b. grains are different sizes/numbers
OR
time taken for amylase to penetrate differs between grains
OR
seed coat thickness varies
OR
different surface area to volume ratio
placed in the same waterbath
OR
use metal hot-blocks
Allow any viable suggestions.
Do not accept refrigeration (as enzyme need warmer temperatures)
Do not accept monitored by a thermometer as this does not keep constant temperature.
Do not accept “keep in a temperature controlled environment” as too vague.
a. there should only be one variable in the experiment
OR
the only difference between the tubes should be the type of grain
OR
experiment should be fair/reliable/consistent
b. experiments should have a control
c. less enzyme may make the reaction go slower
OR
more enzyme may make the reaction go faster
OR
changing the amount of enzyme could affect the rate of reaction
Examiners report
Syllabus sections
- 22M.1.SL.TZ2.10: Which curve shows the concentration of product during the course of an enzyme-catalysed...
-
18M.3.SL.TZ1.1c:
Evaluate the claim that, based on the data, the optimum H2O2 concentration for catalase is 70 mM.
- 21M.1.HL.TZ1.28: Which statement applies to the tertiary structure of enzymes? A. Tertiary structure is the...
- 16N.3.HL.TZ0.1b: Sketch on the graph the curve expected if the hydrolysis were performed using papain 0.5 %.
- 21M.1.HL.TZ1.30: Succinate dehydrogenase is an enzyme that catalyses the oxidation of succinic acid. If...
- 18M.2.SL.TZ2.4b: Explain enzyme–substrate specificity.
- 21M.1.SL.TZ1.14: Which statement applies to enzymes? A. Enzyme function depends on collisions between...
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17N.1.SL.TZ0.09:
Three flasks were prepared for an analysis of the activity of amylase. At time zero, each of the substances indicated in the diagrams was added.
Which flask(s) could provide support for the hypothesis that heat denatures enzymes?
A. Flasks I and II after 15 minutes
B. Flasks II and III after 15 minutes
C. Flasks I and III after 15 minutes
D. Flask III at time zero and again after 15 minutes
- 17M.3.SL.TZ1.1c: Outline the effect of temperature on the activity of urease enzyme.
- 16N.3.HL.TZ0.1c: Explain what would happen to fish protein hydrolysis if no alkali were added to the reaction...
- 18N.1.SL.TZ0.10: Living organisms control pH within their tissues. What is a reason for regulating pH? A. ...
- 18M.2.HL.TZ2.4c: Explain how enzymes catalyse chemical reactions.
- 17M.1.SL.TZ1.10: The graph shows the effect of increasing the substrate concentration on the rate of an...
- 16N.3.HL.TZ0.1a: State the effect of enzyme concentration on the hydrolysis of proteins.
- 22M.1.SL.TZ1.8: The graph shows enzyme activity plotted against temperature. What is the reason for the...
- 22M.1.HL.TZ1.5: The graph shows the activity of an enzyme at various temperatures. The pH of the experiment...
- 18N.1.HL.TZ0.8: The graph shows the effect of changing the substrate concentration on the early stages of an...
- 19M.3.HL.TZ1.1a: State the effect immobilization of lipase has on its optimum temperature.
- 19N.3.SL.TZ0.2b: Outline the measurements which would need to be taken to determine the activity of the...
- 17M.1.SL.TZ1.7: In an experiment the effect of changing pH on an enzymatic reaction is tested. Which could be...
- 17M.3.SL.TZ1.1b: One result in this experiment can be classified as an outlier as its value is very distant...
-
22M.2.SL.TZ2.5b:
In biotechnology, enzymes are used to transfer genes to bacteria. Outline how two specific enzymes are used for the transfer.
- 18M.3.SL.TZ1.1b: Identify two factors that would need to be controlled in generating these data.
- 17M.1.SL.TZ2.27: The bacterium Neisseria gonorrhoeae causes infections related to the human reproductive...
- 21M.1.HL.TZ2.29: The dashed line shows the relationship between the activity of an enzyme and the...
- 17M.3.SL.TZ1.1d: State one factor that would need to be controlled in this experiment.
- 16N.1.HL.TZ0.9: It is possible to attach β-galactosidase to alginate beads for use in the production of...
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18M.3.SL.TZ1.1a:
Describe the relationship between increasing H2O2 concentration and catalase activity.
- 17M.1.SL.TZ1.21: Cladograms can be created by comparing DNA or protein sequences. The cladogram on the left is...
- 22M.1.HL.TZ2.29: Ethylene glycol is used as an antifreeze chemical. If a person ingests it accidentally,...
-
22M.2.HL.TZ2.7a:
Outline, using graphs, the effect of different factors that influence enzyme activity.
-
22M.2.SL.TZ2.5a:
Explain the decrease in activity of the enzyme on either side of the optimum temperature.
-
19M.1.SL.TZ2.10:
Lactose intolerance occurs when the enzyme, lactase, that digests lactose is not produced after infancy in humans. The incidence of lactose intolerance varies in different racial groups. The graph shows the distribution of lactose intolerance in different human populations.
[Source: © International Baccalaureate Organization 2019]
What can be hypothesized from the graph?
A. Native American people produce most lactase after infancy.
B. Most Indian people do not produce lactase after infancy.
C. Lactase is not produced after infancy in most Caucasian people.
D. One quarter of Afro-Caribbean people will probably experience digestive problems when drinking milk.
- 19M.3.HL.TZ1.1c: Based on these experimental results, suggest one advantage of immobilizing lipase.
- 19N.1.SL.TZ0.10: What effect do changes in pH have on enzymes? A. All enzymes increase in activity as pH...
- 19N.3.SL.TZ0.2a: State another independent variable that would affect the activity of this enzyme.
- 17M.3.SL.TZ1.1a: Outline what the standard deviations reveal about the data from this experiment.
-
16N.3.SL.TZ0.2b:
Suggest one method that could have been used to keep the tubes at a constant temperature.
-
21M.1.SL.TZ1.15:
Which enzyme is matched to its function?
-
19M.3.HL.TZ1.1b:
The graph of the effect of pH on immobilized lipase activity does not allow for the determination of optimum pH precisely. Explain how a more exact value for the optimum pH could be determined.
- 17M.2.HL.TZ1.1f.ii: Suggest a reason for the greater expression of the gene for the urea transporter after an...
-
21M.2.HL.TZ2.2d.ii:
Explain what happens to an enzyme if there is a change of pH.
- 21N.1.SL.TZ0.9: Lactose can be removed from milk by passing the milk through a column of alginate beads to...
- 21M.1.HL.TZ1.8: The graph shows the progress of the same enzyme-controlled reaction at two different...
-
21M.2.SL.TZ2.3b:
State a role of the active site of an enzyme.
- 17M.2.SL.TZ1.1c: Estimate how much smaller drilled oysters raised in seawater at a high CO2 concentration were...
- 18M.2.SL.TZ2.4a: Sketch a graph to show the effect of temperature on the activity of enzymes.
- 16N.3.SL.TZ0.2c: Explain the importance of having equal quantities of the enzyme at the start of the experiment.
- 18M.1.SL.TZ1.10: What is the advantage of using lactase in an immobilized state in the food manufacturing...
- 16N.1.SL.TZ0.9: A fever in a normally healthy adult during an illness is not usually a problem and can be...
-
18M.2.HL.TZ1.6c:
Hydrogen bonds can exist both within and between molecules in living organisms and have an impact on their structure and function. Explain the importance of hydrogen bonding for living organisms.
