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    B2 Enzymes HWK

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    drkhansacademy
    The document discusses enzymes used in biological detergents and their effectiveness at removing fat stains at different temperatures. It asks several questions: 1) Lipase is the enzyme that digests fats. As temperature increases, the time taken for the existing detergent to remove a fat stain decreases. The new detergent works at a lower temperature and is more environmentally friendly. 2) Neither detergent works well at 60°C because the enzymes denature and lose their 3D shape and ability to function at high temperatures. 3) After food is swallowed, protein is broken down into smaller peptides and amino acids through digestion in the stomach and small intestine.

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    © All Rights Reserved
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    B2 Enzymes HWK

    Uploaded by

    drkhansacademy
    57 views4 pages
    The document discusses enzymes used in biological detergents and their effectiveness at removing fat stains at different temperatures. It asks several questions: 1) Lipase is the enzyme that digests fats. As temperature increases, the time taken for the existing detergent to remove a fat stain decreases. The new detergent works at a lower temperature and is more environmentally friendly. 2) Neither detergent works well at 60°C because the enzymes denature and lose their 3D shape and ability to function at high temperatures. 3) After food is swallowed, protein is broken down into smaller peptides and amino acids through digestion in the stomach and small intestine.

    Original Description:

    gcse biology

    Original Title

    B2 Enzymes Hwk

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    The document discusses enzymes used in biological detergents and their effectiveness at removing fat stains at different temperatures. It asks several questions: 1) Lipase is the enzyme that digests fats. As temperature increases, the time taken for the existing detergent to remove a fat stain decreases. The new detergent works at a lower temperature and is more environmentally friendly. 2) Neither detergent works well at 60°C because the enzymes denature and lose their 3D shape and ability to function at high temperatures. 3) After food is swallowed, protein is broken down into smaller peptides and amino acids through digestion in the stomach and small intestine.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    57 views4 pages

    B2 Enzymes HWK

    Uploaded by

    drkhansacademy
    The document discusses enzymes used in biological detergents and their effectiveness at removing fat stains at different temperatures. It asks several questions: 1) Lipase is the enzyme that digests fats. As temperature increases, the time taken for the existing detergent to remove a fat stain decreases. The new detergent works at a lower temperature and is more environmentally friendly. 2) Neither detergent works well at 60°C because the enzymes denature and lose their 3D shape and ability to function at high temperatures. 3) After food is swallowed, protein is broken down into smaller peptides and amino acids through digestion in the stomach and small intestine.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Q1. Enzymes are used in biological detergents.

    (a) Name the type of enzyme that digests stains containing fats.

    ....................................................................................................................................
    (1)

    (b) A new detergent is marketed as being environmentally-friendly.

    Scientists compared the performance of this new detergent with an existing detergent.

    They measured the time taken by the two detergents to remove a fat stain at different
    temperatures.

    The graph shows their results.

    (i) Describe the effect of increasing the temperature on the time taken by the existing
    detergent to remove the stain.

    ..........................................................................................................................

    ..........................................................................................................................

    ..........................................................................................................................

    ..........................................................................................................................
    (2)

    Page 1 of 4
    (ii) The new detergent works at a lower temperature than the existing one.

    Is the new detergent likely to be more environmentally-friendly than the existing


    detergent?

    Draw a ring around your answer. Yes / No

    Explain the reason for your answer.

    ..........................................................................................................................

    ..........................................................................................................................

    ..........................................................................................................................

    ..........................................................................................................................
    (2)

    (c) Neither detergent works well at 60 C.

    Explain why.

    ....................................................................................................................................

    ....................................................................................................................................

    ....................................................................................................................................

    ....................................................................................................................................
    (2)
    (Total 7 marks)

    Q2. (a) A food contains protein. Describe, in as much detail as you can, what happens to this
    protein after the food is swallowed.

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................
    (4)

    Page 2 of 4
    (b) The table shows the activity of lipase on fat in three different conditions.

    CONDITION UNITS OF LIPASE ACTIVITY


    PER MINUTE
    Lipase + acid solution 3.3
    Lipase + weak alkaline solution 15.3
    Lipase + bile 14.5

    Explain, as fully as you can, the results shown in the table.

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................

    .....................................................................................................................................
    (3)
    (Total 7 marks)

    Page 3 of 4
    Page 4 of 4

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