Effects of Temperature & pH (Cambridge O Level Biology)

Exam Questions

2 hours20 questions
1a
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6 marks

Some students investigated the activity of catalase.

Catalase is an enzyme found in plant and animal tissues. It catalyses the breakdown of hydrogen peroxide into water and oxygen. The activity of this enzyme can be measured by collecting the oxygen produced.  

2H2O2                     →          2H2O     +     O2
hydrogen peroxide                   water        oxygen       

The students used the apparatus shown in Fig. 1 to compare the activity of catalase using pieces of sweet potato of different sizes.  

cie-igcse-2020-specimen-p6-q1a-catalase-experiment

Fig. 1

Three cubes of 10 mm × 10 mm × 10 mm of sweet potato were used.

Cube 1 was placed into the test-tube and 5 cm3 of hydrogen peroxide was added. The bung was quickly replaced into the top of the test-tube.
The students carefully counted the number of bubbles of oxygen delivered into the water in one minute and then measured the final height of foam in the test-tube.
For cube 1, they counted 12 bubbles in one minute. The height of the foam was 42 mm. They then discarded the contents of the test-tube and rinsed it with clean water.

Cube 2 was cut into two pieces of approximately the same size.
Both of these pieces were placed into the test-tube and 5 cm3 of hydrogen peroxide was added as before.
For cube 2, they counted 23 bubbles in one minute. The height of foam was 63 mm. They then discarded the contents of the test-tube and rinsed it with clean water.

Cube 3 was cut into eight small pieces which were all placed into the test-tube and 5 cm3 of hydrogen peroxide was added as before.
For cube 3, they counted 38 bubbles in one minute. The height of foam was 76 mm.

cie-igcse-2020-specimen-p6-q1a-height-of-bubblesFig. 2

Prepare a table for the results from this investigation.

Use information provided in the question to complete your table.

1b
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5 marks

i)

State two variables that the students kept constant in this investigation.

[2]

ii)

Suggest how you could improve the method that they followed. 

[3]
1c
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1 mark

Extended Tier Only

State a conclusion that can be drawn from these results.

1d
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7 marks

i)

The students were given a hypothesis that said:

“The activity of catalase increases with increasing temperature”.

 Describe a similar investigation to the one carried out in a) to test this hypothesis.

[6]

ii)

Outline one safety precaution that you would need to take when performing this experiment.

[1]

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2a
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3 marks

Young mammals feed on milk containing protein.

Some mammals produce an enzyme called rennin. Rennin changes the protein in milk so that it can be digested by another enzyme.

The action of rennin causes small lumps or clots to form in the milk.

An investigation was carried out to find the effect of pH on the activity of the enzyme rennin.

Step 1 Three test-tubes were labelled P, Q and R.
Step 2 A syringe was used to add 5cm3 of milk to each of these test-tubes.
Step 3 A dropping pipette was used to add two drops of acid to test-tube P.
Step 4 A dropping pipette was used to add two drops of distilled water to test-tube Q.
Step 5 A dropping pipette was used to add two drops of alkali to test-tube R.
Step 6 Another three test-tubes were labelled P1, Q1 and R1
Step 7 A clean syringe was used to add 1cm3 of 0.1% rennin solution to each of test-tubes P1, Q1 and R1.
Step 8 All six test-tubes were placed into a water-bath at 40°C and left for three minutes.
Step 9 The contents of test-tube P1 were added to test-tube P. The contents of test-tube Q1 were added to test-tube Q. The contents of test-tube R1 were added to test-tube R.
Step 10 Test-tubes P, Q and R were kept in the water-bath and a stop-clock was started.
Step 11 After one minute, test-tube P was removed from the water-bath.It was tipped and rotated as shown in Fig.1.The appearance of the milk was observed, and the stage of clotting was decided by comparing it to the diagrams in Fig.1.
   

cie-igcse-2018-series-1-p6-q1a-clotting-milk

Fig. 1

Step 12

Test-tube P was returned to the water-bath.

Step 13

Steps 11 and 12 were repeated for test-tubes Q and R.

Step 14

Steps 11, 12 and 13 were repeated every minute for five minutes.

The results are shown in Fig. 2.

Test-tube P had some clotting at one minute and was all clotted at two minutes.
Test-tube Q had no clotting at one, two or three minutes but some clotting at four and five minutes.
Test-tube R had no clotting throughout the investigation, and remained unchanged after five minutes.

Fig. 2

Prepare a table in which to record these results. Use the information in Fig. 2 to complete this table.

2b
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2 marks

State a conclusion for these results.

2c
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3 marks

i)

Suggest why, in step 8, all of the test-tubes were placed into a water-bath for three minutes before mixing the contents together in step 9.

[1]

ii)

State two variables that were kept constant in this investigation. 

[2]
2d
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4 marks

Identify four sources of error in this investigation.

2e
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1 mark

Identify one hazard associated with this procedure that would require the use of eye protection.

2f
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2 marks

Clotting separates milk into a solid part and a liquid part.

Describe how you could find out if there was any protein remaining in the liquid part.

2g
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1 mark

State the name of the test that would be used to test the milk for the presence of fat.

2h
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6 marks

After rennin has changed the protein in milk into a white solid, protease enzymes can be used to digest the protein. The digested protein forms a colourless liquid.

A hypothesis stated:

The optimum temperature for protease enzymes to digest changed milk protein is 37°C.

Describe a method that could be used to test this hypothesis.

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