Chapter :

ENZYMES
Biology IGCSE
(O-Level)

1. The graph shows how the rate of an enzyme-controlled reaction changes with pH.
[June2003-Q. No.10]

rate of
enzyme-controlled
reaction

pH
Which statement is correct?
A This enzyme is destroyed by acidic conditions.
B This enzyme works best in acidic conditions.
C This enzyme works best in alkaline conditions.
D This enzyme works best in neutral conditions.
2. Which kind of molecule could be an enzyme? [June2003-Q. No.11]
A fat
B glucose
C protein
D starch
3. What is the chemical nature of an enzyme? [Nov2003-Q. No9]
A an amino acid
B a carbohydrate
C a protein
D a vitamin

58

4. The diagram shows an experiment using an enzyme. [Nov2003-Q. No10]

3

2 cm of an enzyme added and stirred

37C

37C

37C

8 minutes later

cloudy

cloudy

clear

10 cm of a solution of egg protein

The suspension might have become clear more quickly if

A more egg protein had been used.
B the mixture had not been stirred.
C the pH of the mixture had been changed.
D the temperature had been raised to 75 C.

5. The table shows the conditions in four test-tubes containing equal

quantities of starch and salivary amylase.
In which test-tube is the starch broken down fastest? [June2004-Q. No10]
pH

temperature

27

37

C 7

27

D 7

37

59

6 Which graph shows the effect of temperature on the activity of an enzyme?

[June2004-Q. No11]

7. Two samples of a human enzyme were used in an experiment. Before they were used
sample X was heated to 80 oC and then cooled to 37 oC
sample Y was cooled to 0 oC and then heated to 37 oC.
How will this affect their activity? [Nov2004-Q. No11]
A Sample X and sample Y are no longer active.
B Sample X and sample Y will be equally active.
C Sample X will be more active than sample Y.
D Sample Y will be more active than sample X.

60

8. The graph shows the effect of temperature on the digestion of starch. [Nov2004-Q.
No12]

rate of reaction

0 10 20 30 40 50 60 temperature / oC

At which temperature are most starch molecules broken down in one minute?
A 10 oC

B 30 oC

C 40 oC

D 50 oC

9. What is the optimum pH for a stomach protease?

[June2005-Q. No12]
A pH2

B pH7

C pH9

D pH12

10. The graph shows the activity of an enzyme. [June2005-Q. No13]

enzyme
activity

14

pH
What does the graph show about the activity of this enzyme?
A It is destroyed by high temperatures.
B It is most active in acid conditions.
C It is most active in neutral conditions.
D It is unaffected by pH.

61

11. The graph shows the rate of an enzyme-controlled reaction at different

temperatures. Which point on the graph shows that the enzyme has been
denatured (destroyed)? [Nov2005-Q. No13]

12 Which graph shows the effect of temperature on the activity of a human digestive
enzyme?
[June2006-Q. No12]

rate of
reaction

rate of
reaction

rate of
reaction

rate of
reaction

62

13. The apparatus shown in the diagram was used for an experiment on starch
digestion. Which tube would contain most sugar after 20 minutes?
[Nov2006-Q. No11]

14. The temperature of an enzyme-controlled reaction is increased by 10 C.

How does this affect the rate of reaction? [June2007-Q. No11]
A It always increases the rate.
B It always decreases the rate.
C It may increase or decrease the rate.
D It has no effect on the rate.

15.. An enzyme from the stomach that digests protein, and cooked egg white
that contains protein, are placed in four test-tubes.
When the egg white is digested the mixture becomes clear. [June2007-Q.
No12]
Which tube becomes clear first?
A

egg white
and enzyme
acid
temperature 20 C

egg white
and enzyme
acid
temperature 37 C

egg white
and enzyme
alkali
temperature 20 C

egg white
and enzyme
alkali
temperature 37 C

63

16. Why is yeast used in breadmaking? [June2007-Q. No19]

A to provide alcohol
B to provide carbon dioxide
C to provide oxygen
D to provide lactic acid
17 What helps proteins to change into amino acids?
[Nov2007-Q. No11]
A antibodies
B auxins
C enzymes
D hormones

18 The graph shows the effect of pH on the rate of reaction of an enzyme.

[Nov2007-Q. No12]

rate of reaction

pH
What does the graph show?
A The enzyme is destroyed at pH 9.
B The enzyme works best at pH 6.
C The rate of reaction halves as the pH changes from pH 5 to pH 7.
D The rate of reaction is the same at pH 5 and pH 8.5.

64

19. Which are characteristics of enzymes? [June2008-Q. No12]

A They are carbohydrates and biological catalysts.
B They are carbohydrates and chemical messengers.
C They are proteins and biological catalysts.
D They are proteins and chemical messengers.
20. The table shows whether starch was still present after four different experiments.
[June2008-Q. No15]

21. Which substance is an enzyme? [Nov2008-Q. No12]

A bile
B fibrinogen
C lipase
D maltose

22. What is the optimum pH for stomach protease? [June2009-Q. No11]

A pH 2

B pH 7

C pH 9

D pH 12

65

23. The diagram shows part of a starch molecule. [June2009-Q. No12]

Which diagram shows this molecule after it has been completely digested?

24. Which graph shows the effect of temperature on the activity of a human digestive enzyme?
[Nov2009-Q. No11]

66

25. The graph shows how the rate of an enzyme-controlled reaction changes with temperature.
[June2010-Variant1-Q. No11]

rate of reaction

temperature

What is happening within the temperature range marked X?

A The enzyme is becoming denatured.
B The enzyme is being used up.
C The reaction is occurring at body temperature.
D The reaction is occurring at the optimum temperature.
26. Two enzyme-controlled reactions are shown. [Nov2010-Variant1-Q. No10]

amino acids
proteins

enzyme 1

enzyme 2

proteins

amino acids

From these reactions, what deduction can be made about enzymes?

A Enzyme 1 has been changed to enzyme 2.
B Enzyme 2 slows down the production of amino acids.
C Enzymes can build up large molecules.
D Enzymes only break down large molecules.

27. Six test-tubes were set up at different temperatures. Each contained

identical solutions containing starch and amylase mixtures. The
table shows the time taken for the reactions to finish in each testtube. [Nov2010-Variant1-Q. No11]
temperature / C

15

25

35

45

55

65

time / seconds

35

22

13

35

66

At which temperature does the amylase work best?

A 15 C

B 35 C

C 45 C

D 65 C

67

28. What are enzymes made of? [June2011-Variant1-Q. No12]

A A carbohydrates
B DNA
C fats
D proteins
29. At which temperature do most enzymes from the human body become
completely denatured? [June2011-Variant1-Q. No13]
A 0 C

B 27 C

C 40 C

D 65 C

30. A human digestive enzyme breaks down its substrate at a fast rate at 35 C.
What would occur if the enzyme and substrate were kept at 75 C?
[June2011-Variant1-Q. No11]
A The enzyme would stop working and be denatured.
B The reaction would continue at the same rate.
C The reaction would take place more quickly.
D The reaction would take place more slowly.
31 The diagram shows the action of amylase. [June2011-Variant1-Q. No12]
amylase

What is the function of the enzyme amylase?

Abreaks down the substrate into amino acids
Bchanges the product into the substrate
Cincreases the rate of starch breaking down into glucose
Dincreases the rate of starch breaking down into maltose

68

32 Equal quantities of a protein-digesting enzyme were added to 5 cm3 of protein

solutions of different pH. Each tube was kept at 37 C
. [June2012Variant2-Q. No11]
The amount of amino acid in each tube was measured after 3 minutes.
The results are shown in the table.
pH

amount of amino acid

/ arbitrary units

10

At which pH was the enzyme most active?

A1

B 7

C 8

D 10

33 Four test-tubes were set up as shown in the diagram. [June2012-Variant2-Q. No12]

In which tube is the starch digested most quickly?
A

water bath
at 15 C

water bath
at 35 C

starch solution
and amylase

starch solution
and amylase
starch solution

starch solution
and boiled amylase
and boiled amylase

69

34 The graph shows the effect of pH on the rate of reaction of three different enzymes.
[Nov2012-Variant1-Q. No11]
enzyme 2
enzyme 1

rate of
reaction

10

11

12

13

14

pH
What does the graph show?
A Each enzyme works best at a different pH.
B Each enzyme works best over a narrow temperature range.
C Enzymes work best in acid conditions.
D Enzymes work best in alkaline conditions.
35. Some plants digest insects and use the nutrients for growth.
What must these plants produce to digest the insects? [Nov2012-Variant1-Q. No12]
A acids

B. alkalis

C. enzymes

D.hormones

36 The graph shows the effect of pH on the activity of two enzymes.

[Nov2012-Variant3-Q. No12]

enzyme activity

5
pH

At which pH is the activity of both enzymes the same?

A1
B3
C5
D8

70

37. Four identical mixtures of starch and amylase were kept at different temperatures.
The graph shows the time taken for the starch to be completely digested at each temperature.
At which temperature is the rate of reaction quickest? [Nov2012-Variant3-Q. No13]

time for starch

to be digested

C D

temperature

PAPER 3

38.

(a) Define the term enzyme. [Nov2005-Q. No6]

[2]
(b) Enzymes are used in biological washing powders.
1

(i)Describe how the presence of these enzymes may increase the

efficiency of the washing powder in removing stains from clothes.

[3]
(ii) Explain why the temperature of the wash needs to be carefully controlled.

[3]

71

39. (b) Although bacteria can cause disease, many species are useful in
processes such as food production and maintaining soil fertility. .
[Nov2006-Q. No4]
(i) Name one type of food produced using bacteria.
[1]
(ii) Outline the role of bacteria in maintaining soil fertility.

[3]

(iii)

Suggest a suitable temperature for a wash using a biological washing powder.

Explain your answer.
Suitable
temperature
Explanation

[1]
(c) Outline how enzymes can be manufactured for use in biological washing
powders.

[4]

40. (b) Bacteria are examples of microorganisms. [Nov2007-Q. No1]

State two different types of food manufactured using microorganisms.

1.
2.

[2]

72

41. Catalase is an enzyme found in plant and animal cells. It has the function of
breaking down hydrogen peroxide, a toxic waste product of metabolic
processes.
[June2008-Q. No3]
1
2 (a) (i) State the term used to describe the removal of waste products of metabolism.
[1]
(ii) Define the term enzyme.

[2]

An investigation was carried out to study the effect of pH on catalase, using

pieces of potato as a source of the enzyme.
Oxygen is formed when catalase breaks down hydrogen peroxide, as shown in the
equation.
catalase
hydrogen peroxide

water + oxygen

The rate of reaction can be found by measuring how long it takes for 10 cm3 oxygen
to be collected.
(b) (i) State the independent (input) variable in this investigation.
[1]

(ii) Suggest two factors that would need to be kept constant in this investigation.
1.
2.

[2]

Table 3.1 shows the results of the investigation, but it is incomplete.

Table 3.1
pH

time to collect 10 cm3 oxygen / min

rate of oxygen production / cm3 min -1

20.0

0.50

12.5

0.80

10.0

1.00

13.6

0.74

17.4
(c)

Calculate the rate of oxygen production at pH 8. Show your working.

Write your answer in Table 3.1

[2]

73

(d) Complete the graph by plotting the rate of oxygen production against pH.

1.2

1.0

0.8

0.6

0.4

0.2

0.0
1

8
[4]

(e)
(i)
Using data from the graph, describe the changes in the
reaction rate between pH 4 and pH 8.

[2]
(ii) Explain the change in the reaction rate between pH 6 and pH 8.

[3

74

42. (c) The antibiotic penicillin is produced by fungi that are grown in a fermenter, as
shown in Fig. 3.1. The process is similar to the manufacture of enzymes.
[Nov2008-Q. No3]

waste
gases
water
out

water
jacket

feedstock

extract
mycoprotein
air
filtrate

water
in

Fig. 3.1

[1]
(i) Name the two raw materials likely to be present in the feedstock.
1.
2.
(ii) State the function of X.
[1]
(iii) Suggest the name of the main gas present in the waste gases.

(d
)
D
ur
in
g
th
e
fe
r
m
e
nti
n
g
75

process, the temperature in the container would rise unless steps are
taken to maintain a constant temperature.
(i) Suggest a suitable temperature for the feedstock.
[1]
(ii) Explain why the temperature rises.

[2]
(iii) Explain why a constant temperature has to be maintained.

[2]

(iv) Using the information from Fig. 3.1, suggest how a constant
temperature is maintained.

[1]

76

43

(a) Fig. 3.1 shows the activity of an enzyme produced by bacteria that
live in very hot water. [June2009-Q. No3]
35
30
25
20

enzyme activity /
arbitrary units

15
10
5

0 10

20

30

40

50

60

70

80

90

100 110

temperature / C
Fig. 3.1
Using the information in Fig. 3.1, describe the effect of increasing temperature on the
activity of the enzyme.

[3]
Enzymes extracted from bacteria are used in biological washing powders.
(b) Describe how bacteria are used to produce enzymes for biological washing powders.

[4]
(c) Food and blood stains on clothes may contain proteins and fats.

[4]

Explain how enzymes in biological washing powders act to remove food and
blood stains from clothes.
77

44. Fig. 4.2 shows the pH ranges that some animals that live in lakes can tolerate.
[June2010-First Variant-Q. No4]
animals
group

examples

pH
7.0

6.5

6.0

5.5

5.0

4.5

4.0

3.5

trout
fish

bass
perch

amphibians

frogs
salamanders

molluscs

clams
snails

crustacean

crayfish
mayfly larvae

insects
blackfly larvae
Fig. 4.2

(d) Using the information in Fig. 4.2, [June2010-First Variant-Q. No4]

(i) name an animal that could be found in a lake with a pH of 4.0;

[1]
(ii) name the animals that are most sensitive to a decrease in pH;
[1]
(iii) suggest why some animals cannot tolerate living in water of pH as low as 4.0.

[2]

45. (c) Describe how enzymes in root cells synthesise starch. .

[Nov2010-Second Variant-Q. No1]

[3]
(d)As temperature is increased, for example from 10 oC to 30 oC, enzyme activity increases.
Explain how increasing temperature affects enzyme activity.

[2]

46. Enzymes are biological catalysts. Fig. 3.1 shows how the enzyme, sucrase,
breaks down a molecule of sucrose.
[Nov2010-Third Variant-Q. No3]

Fig. 3.1

(a) Describe how sucrase catalyses the breakdown of sucrose. You should refer
to Fig. 3.1 in your answer.

[3]

(b) Three enzymes, P, Q and R, were extracted from different regions of the
alimentary canal of a mammal. The effect of pH on the activity of the
enzymes was investigated at 40 oC. The results are shown in Fig. 3.2.

(i) Explain why the investigation was carried out at 40 oC.

[2]
ii

Using information in Fig. 3.2, describe the effects of increasing pH on the rate
of activity of enzyme Q.

(iii) Enzymes increase the rate of breakdown of different types of food

substances in digestion.
Name enzymes P, Q and R.
P
Q
R

[3]

(c) Some baby foods are manufactured by pre-digesting foodstuffs

containing carbohydrates, fats and proteins with enzymes.
Describe the roles of different types of enzymes in preparing these baby foods.

[4]

47. Penicillin is an antibiotic produced by the fungus Penicillium chrysogenum.

[Nov2011-First Variant-Q. No4]

Fig. 4.1 shows the process used to produce penicillin.

waste gases

cooling water out

water jacket
fungus and
acid or alkali

nutrients

pH monitor

temperature monitor

stirring
paddles

residue

sterile air
filtrate containing
penicillin cooling water in

fermenter

filter
Fig. 4.1

(a) Enzymes in the fungus are used to make penicillin.

Explain why there is a water jacket around the fermenter and why acids or alkalis
are added to the fermenter.
water jacket

ad
diti
on
of
aci
ds
or
alk
ali
s

[6]

Fig. 4.2 shows the mass of fungus and the yield of penicillin during the fermentation
process.
50

10

45

40

8
penicillin

35

30
mass of
fungus
/ g dm3

yield of
penicillin /
5
arbitrary
units
4

25
20
fungus
15

10

20

40

60

80

100 120 140

160

time / hours
nutrients added
Fig. 4.2
(b) (i) State the time interval over which the fungus grew at the maximum rate.
[1]
(ii) As the fungus grows in the fermenter, the nuclei in the fungal hyphae divide.
State the type of nuclear division that occurs during the growth of the fungus
in the fermenter.
[1]
(iii) Explain why the growth of the fungus slows down and stops.
[3]

(c) Penicillin is not needed for the growth of P. chrysogenum.

(i) State the evidence from Fig. 4.2 that shows that penicillin is not needed for
this growth.

[2]
(ii)
The people in charge of the penicillin production emptied the fermenter
at 160 hours.
Use the information in Fig. 4.2 to suggest why they did not allow the
fermentation to continue for longer.

[1]
(d) Downstream processing refers to all the processes that occur to the contents of the
fermenter after it is emptied. This involves making penicillin into a form that can be used as a
medicine.
Explain why downstream processing is necessary.

[3]
(e) Explain why antibiotics, such as penicillin, kill bacteria but not viruses.

48. An investigation was carried out to determine the effect of different temperatures on the
activity of thrombin. The results are shown in Fig. 4.1. [Nov2011-Second Variant-Q.
No4]
9
8
7
activity
6
of
thrombin 5
/ arbitrary
units
4
3
2
1
0
0

10

20

30

40

50

60

70

temperature / C
Fig. 4.1
(c) (i) Explain why thrombin functions slowly at 5 C and does not function at all at 70 C.
5 C

70 C

[3]

(ii) Suggest how the activity of thrombin was determined.

[1]

(iii) State two conditions that would have been kept constant during the investigation.

1
2

[2]

49. Sewage disposal involves the removal of human waste in pipes from houses to sewage
treatment works. [Nov2011-Second Variant-Q. No6]
Fig. 6.1 is a diagram that shows how sewage is treated.

(a) During stage 5 microorganisms break down organic matter consisting of cellulose,
starch, protein and lipid (fat). The microorganisms multiply during this stage and are
recycled. [Nov2011-Second Variant-Q. No6]

Complete Fig. 6.2 by writing in the boxes the names of the enzymes used to catalyse the
reactions shown. The first box has been completed for you.

cellulase
cellulose

cellobiose

starch

maltose

protein

glucose

glucose

amino acids

lipid (fat)

fatty acids and glycerol

Fig. 6.2

50.

[3]

A small quantity of a fungus was put into a fermenter with all the nutrients required for
growth and kept at an appropriate temperature.
The fungus was provided with nutrients at a suitable pH at the start.
Fig. 3.1 shows the growth of the fungus over 160 hours. [Nov2011-Third Variant-Q. No3]
5.0

4.5
4.0
3.5
3.0
biomass
of fungus
/ g dm3 of

medium

2.5

2.0
1.5
1.0
0.5
0.0
0

20 40 60 80 100 120 140 160

time / hours
Fig. 3.1

Mycoprotein is a food made from the fungus, Fusarium venenatum. The production
process for mycoprotein is shown in Fig. 3.2.
fermenter
carbon dioxide

glucose

ammonia
and air

cold water in

downstream
processing

heat exchanger

mycoprotein
filtrate
Fig. 3.2
(b) Explain why ammonia and air are pumped into the fermenter.

[3]

C. The growth depends on the activity of enzymes in the fungus. Explain why the
temperature in the fermenter is kept constant.

[4]

51. (c) The action of enzymes is often explained in terms of the lock and key
model as shown in Fig. 3.2. [June2012-First Variant-Q. No3]

Use the information in Fig. 3.2 to explain how enzymes work to break down
nutrient materials, such as starch.

[4]
Enzymes in bean seeds are activated during germination. Some of these enzymes break
down protein stored in the seeds.
A large number of bean seeds were soaked and germinated. Researchers took samples
of germinating seeds over a period of 15 days. The seeds were chopped into small pieces

and crushed with water to make an extract. Equal quantities of the extracts were placed
into protein solutions at pH 5 and at pH 8.
The activity of the enzymes in each extract was determined by recording how quickly the
protein was broken down. The results are shown in Fig. 3.3.
40
pH 8
35
30
25
enzyme activity /
arbitrary units

20
15

pH 5

10
5
0

10

12

14

16

time / days
Fig. 3.3
(d) Describe the activity of the enzymes in the extracts at pH 5 over 15 days.

[3]

A The researchers concluded that the beans contained two different enzymes that
break down protein.
State the evidence from Fig. 3.3 for this conclusion.

[3]

When paper is recycled printing ink has to be removed.

Printing ink contains lipid-based compounds. The ink is removed by making the paper into
a pulp and mixing it with lipase for several hours.
Scientists in India discovered that the marine bacterium, Vibrio alginolyticus, produces
lipase. They carried out an investigation to find out whether using V. alginolyticus to
remove ink from paper pulp was as effective as mixing it with a solution of lipase.
52. (b) The bacteria were found to be more effective at removing the ink from the paper pulp
than using the solution of lipase. [June2012-Third Variant-Q. No6]
Suggest why.

[3]

53

Enzymes are biological catalysts. [Nov2012-Second Variant-Q. No4]

(a) Define the term catalyst.

[2]
Urease is an enzyme found in bacteria and in the seeds of some species of bean.
The enzyme catalyses the reaction:
urea + water

carbon dioxide + ammonia

The production of ammonia increases the pH of the area around the bacteria.
The formation of ammonia can be used to study the progress of the reaction by
testing the pH of the surrounding medium with a pH indicator, such as Universal
Indicator solution.
Some students carried out an investigation to find out if there was urease in the
seeds of four different species of bean.

The germinating seeds were ground up in water and filtered to give an extract
containing proteins.
Each extract was added to a urea solution and kept at 30 C for 30 minutes
(tubes 1 to 4).
Two more tubes (5 and 6) were included in the investigation.
Samples were taken from the reaction mixture at five-minute intervals and tested
with Universal Indicator solution.
The results are shown in Table 4.1.

(b) (i) Explain why the test-tubes were kept at 30 C.

[2]
(ii) Explain why test-tubes 5 and 6 were included in the investigation.

[2]
State the conclusions that the students would make from the results of testtubes 1 to 4.

[3]

54. Helicobacter pylori is a bacterium that infects the stomach and causes
ulcers. The bacteria secrete urease that helps them to colonise the
stomach lining.

(i) Explain why bacteria do not usually grow inside the stomach.

[2]
(ii) Suggest how urease helps the bacteria to colonise the stomach.

[2]

55.

Mycoprotein is a form of single cell protein. It is produced by growing the fungus,

Fusarium venenatum, in a fermenter. As the fungus grows in the fermenter it produces
large quantities of hyphae which are extracted and processed as shown in Fig. 3.1.
[Nov2012 - Third Variant-Q. No3]

Fig. 3.1
(a) (i) Name an enzyme used to digest the corn starch.
[1]
(ii) Explain why it is necessary to digest the corn starch.

[2]

(b) Explain why sterile conditions are necessary in the fermenter.

[2]

(c)The scientists also investigated the effect of temperature on the ability of

the bacteria to remove ink from paper pulp. They found that bacteria kept at
high temperatures did not remove ink from the paper pulp.
Explain why.