Vous êtes sur la page 1sur 10

eI feog lofC ltll& t hour3ominutes

Answer all.questions.

I A group of students carried out an experiment to study the effect of the concentration
of
albumen suspension on the rate of reaction ofpepsin enzyme.

Diagram 1.I- shows the method used by the students. The time taken for
the change in the
cloudiness of the albumen suspension is shown in Diagram 1.2.

The whole experiment in Diagram 1.1 was repeated using different concentrations
of albumen
suspension.

.Table 1.L shows the results of the experiment.

Thermometer

Boilingtube

10 ml albumen suspension
+ WaterbathST "C
1 ml enzyme pepsin 17o

Observation at the beginning of experiment

Diagrarn 1.1

Observation at the end of experiment

Diagram 1.2

r63
L-
Percentage Observation
concentration
of albumen Beginningof End of fime taken / minutes
suspension experiment experirnent

LOTo
10ml
albumen suspension
+
1 ml pepsin 17o

@
LSVo
10ml
albumen suspension
+
1 ml pepsin 17o

e
20Vo
10 ml
albumen suspension
+
1 ml pepsin 17o

Table 1.1
@
w
(a) (i) Based on Table 1'1, state two observations
II
on the relationship behreen the quantity of
albumen and time.

1.

[3 marks]
t65
(ii) grrt" the inference which corresponds
to the observation in (axi).
1"

2.

[3 marks]
(b) Using the information provided in Table 1.1,
completeTable
- r.2byrecording
-'- vJ !vv! the time taken
' forthealbumensuspensiontoturnclear.

Percentage concentration
of albumen suspension fime taken / minutes

LOVo

ISVo

2OVo

Table 1.2
[3 marksl
(c) (i) Complete Table 1.8 based on this
experiment.

Method of handle the variable


Manipulated variable

Respondingvariable

Table 1.3
t3 marksl
r 67
t69
(iii) Explain the relationship between
the rate of reaction of pepsin and the concentration
albumen suspensionbased on the graph in of
l(e)(ii). :

[3 marks]
(fl
.Basedon this experiment, what can you deduce about this enzyme?

lB marks)
(g) The experiment is repeated using
the apparatus set
albumen suspension and pepsin urrry*" used {p as in Diagram 1,8. The quantities of
are as shown.
The experiment is left for one'hour.

Thermometer

Boilingtube

20 ml albumen suspension 20%


.+
1 ml boiled enzyme

Waterbath 3Z "C

Diagram 1.8

P, Q, R and S are four possible observations


after one hour. choose one correct observati-_-
and explainyour choice.

lltl ll ll
t-
tl
U P
I!U a R S

13marksl
173
2 A housewife made fruit pickles using unripe mango. During the preparation,
she placed the
mango slices in water and later placed them in sugar solution.

When the mango slices were in the water,'ii was found that, the slices, became turgid
and their
sizes increased. But when they were placed in the sugar solution, the slices becJ-e
sdft and
shrunken.

Based on the above situation, plan a laboratory experiment to determine the concentration
of
sucrose which is isotonic to the cell sap of the mango. .

The planning ofyour experiment must include the following aspects:


o Problem statement
o Aim of investigation
o Hypothesis
? Variables
o List of apparatus and materials
o Tbchnique used
o Experiment procedure or method
o PreBentation of data
o conclusion
'\--,
IL7rnarksr

175
Paper 3

1 (a) (r) 1. The higher the percentage coneentration


of albumen suspension, the more time
is needed to change into colourless (it
suspension. Rate of pepsin
2. The lower'the percentage Concentratign' reaction
of albumen suspension, the less time
is needed to change into colourless
suspension.
1.6
(ii) 1. The rate of enzymatic reaction
increases with the increase in substrate
concentration. 1.5
2. The rate of enzymatic reaction decreases
with the decrease in substance
concentration. L.4
(b) LO%-7 minutes
15%- 10 minutes
2lo/o- 13 minutes 1.3
(c) (r)

Variables Method to handle the variable

Manipulated
variable

Concentration of Use differeit concentration of Concentration of


albumen suspension
albumen suspension' albumen suspension.
10 15
Responding (ii;) The rate of pepsin reaction increases with
variable the percentage of the concentration ofalbumen
Albumen suspension becomes suspension and it reaches a maximum value'
Time taken for the
(0 This enzyme, which is pepsin acts on albumen
digestion of albumen. colourless.
suspension to change it into clear solution'
The rate of enzyme reaction increases with the
Controlled variable substrate concentration.
Enzyme 1% pepsin, 1 ml of Pepsin, 37'C (g) R. The 1 ml of enzyme used is boiled enzyme,hence
waterbath, volume of albumen it is denatured/destroyed and cannot act on the
concentration
. substrate.
temperature and Ptl suspension= 10 ml
-
*"dt"*- Problem statement:
"f
How is the concentration of an external solution which
(ir) is isotonic to the cell sap ofplant tissues determined?

Variables Apparatus Material Aim of investigation:


To determine the concentration of an external solution
Manipulated Syringe Albumen which is isotonic to the cell sap of plants.
suspension
Hypothesis:
Responding Stopwatch Pepsin When plant cells are immersed in isotonic solution,
Waterbath there is no nett gain in mass and size.
Controlled T?rermometer
Manipulated variable:
(d) The rate of enzymatic reaction increases with the
Concentration of sucrose solution.
iricrease in substances concenttation
(e) (r) Responding variable:
Mass of strips of mangoes..
.
Percentage concentration 20%
t0o/o 15o/o Controlled variable:
of albumen
Surrounding temperature and time.
fime/min 7 10 13
Materials:
20 Mango slices, distilled water, 0.1M, 0.2M, 0.3M, 0'4M,
Rate of enzyme reaction 10 15
13 0.5M and 0.6M sucrosesolution.
as percentage of albumel
n 10
converted Perrnin = 1 .4 3 = 1.50 = 1.54 Apparatus:
Razor blade or shaip scalpel, petri-fishes, forceps,
a ruler, 50 ml beaker, an electronic scale, tissue paper'

228
Technique used: Petri dish E: 0.4M sucrosesolution
Immersed the mango slices in solutions of different Petri dish F: 0.5M sucrosesolution .
concentration. Petri dish G: 0.6M sucrosesolution
3. Each mango slice is wiped dry with some tissue
Proeedure: papers. The mass of each slice is measured and
1. Seven petri dishes are prepared and labelledA, B, recorded.
C, D, E, F and G. 4. The mango slices must be covered in the solution.
2. Each beaker is filled with the following solutions 5. Afber soaking for an hour, each slice is removed
respectively: from its respective petri dish and wiped dry. The
Petri dishA: Distilled water mass of each slice is measured again and recorded.
Petri dish B: 0.1M sucrosesolution 6. The results are recordedin a table.
Petri dish C:0.2M sucrosesolution
Petri dish D: 0.3M sucrose solution

Presentation ofdata:

Mass of mango slice


Solution Petri (s) Different in % different Texture
dish Initial Final length inlength appearanoe
mass mass

Distilled water A Firm


0.1 m sucrosesolution B Firm

0.2 m sucrosesolution C Firm

0.3 m sucrosesolution D Firm

0.4 m sucrosesolution E Firm

0.5 m sucrosesolution F Soft

0.6 m sucrosesolution G Soft

A graph of the percentage difference in mass against Paper 2


the concentration of sucrose solution is drawn. SectionA
1' (a) (') Skin
Difference in mass (%) (it Tbansporting oxygen

Regulating body temperature

Eliminating urea

Concentration of Converting excessglucoseto glycogen


sucrose solution As a protective layer

(b) X: Becauseskinconsists ofvarious types oftissues


Conclusion: such as connective tissue; muscle tissue; combjned
Based on the graph above, the concentration ofthe cell ' together to perform specific functions.
sap of mango slice is yM. Erector muscle: Because erector muscle consists of
specialised long cells called muscle fibres .