Amylase is a polymer of smaller molecules - AQA - GCSE Biology - Question 5 - 2021 - Paper 1
Question 5
Amylase is a polymer of smaller molecules.
Name the type of smaller molecule.
Name the three parts of the human digestive system that produce amylase.
1.
2.
3.
E... show full transcript
Worked Solution & Example Answer:Amylase is a polymer of smaller molecules - AQA - GCSE Biology - Question 5 - 2021 - Paper 1
Step 1
Name the type of smaller molecule.
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Answer
The type of smaller molecule that amylase breaks down is amino acids.
Step 2
Name the three parts of the human digestive system that produce amylase.
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Answer
Salivary gland
Pancreas
Small intestine
Step 3
Explain how amylase breaks down starch.
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Answer
Amylase acts on starch by fitting into the active site of the enzyme, which is complementary to the starch molecule. This binding allows amylase to catalyze the chemical reaction where bonds between starch molecules are broken, resulting in the formation of smaller sugar molecules.
Step 4
Name two control variables the student used in the investigation.
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Answer
Volume of starch solution
Concentration of amylase solution
Step 5
Why did the student leave the starch solution and amylase solution for 5 minutes before mixing them?
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Answer
The student allowed the solutions to reach the same temperature as the water, which helps to ensure consistent results.
Step 6
What conclusion can be made about the effect of temperature on amylase activity between 20 °C and 65 °C?
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Answer
As temperature increases, amylase activity increases, peaking at around 35 °C before decreasing after that.
Step 7
Explain the results at 5 °C and at 80 °C.
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Answer
At 5 °C, the amylase activity is low because the molecules have low kinetic energy, leading to fewer enzyme-substrate collisions. At 80 °C, the amylase has been denatured, meaning it can no longer function because the structure of the active site is altered, preventing starch from binding.
Step 8
Describe how the student could extend the investigation to determine the effect of a different factor on amylase activity.
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The student could investigate the impact of pH levels on amylase activity by using buffers of varying pH values and measuring the enzyme's effectiveness in breaking down starch under each condition.
