Biochemistry & Enzymes questions 2:1 - 2:

1.

Outline the significance to organisms of the different properties of water.

(Total 5 marks)

2.

What causes water to have a relatively high boiling point?

A.

Hydrogen bonds between water molecules

B.

Hydrogen bonds between hydrogen and oxygen within water molecules

C.

Cohesion between water molecules and the container in which the water is boiled

D.

Covalent bonds between hydrogen and oxygen within water molecules

(Total 1 mark)

The diagram below shows the energy levels of a reaction in the presence or absence of an
enzyme. What is the best explanation of the different energy levels labelled I, II and III?

I
E n e rg y le v e l

3.

II
E n e rg y o f
re a c ta n ts

III

E n e rg y o f p ro d u c ts
P ro g re s s o f re a c tio n

II

III

A.

Absence of an enzyme

Presence of an enzyme

Endergonic reaction

B.

Presence of an enzyme

Absence of an enzyme

Exergonic reaction

C.

Absence of an enzyme

Presence of an enzyme

Exergonic reaction

D.

Presence of an enzyme

Absence of an enzyme

Endergonic reaction
(Total 1 mark)

4.

The reaction below shows the energy changes in a chemical reaction.

What would happen to the changes in energy if this reaction was controlled by an enzyme?
A.

I would increase.

B.

II would decrease.

C.

I and IV would decrease.

D.

II and III would decrease.

(Total 1 mark)

5.

Explain how allosteric control of metabolic pathways by end-product inhibition includes

negative feedback and non-competitive inhibition.
(Total 8 marks)

6.

Outline enzyme-substrate specificity.

(Total 5 marks)

7.

Explain the effects of temperature, pH and substrate concentration on enzyme activity.

(Total 8 marks)

8.

(a)

Define the term active site of an enzyme.

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(1)

(b)

Outline how enzymes catalyze biochemical reactions.

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(2)

(c)

Explain the effect of pH on enzyme activity.

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(3)

(d)

State three functions of lipids.

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(2)
(Total 8 marks)

9.

(a)

State the name and function of

(i)

a fibrous protein ................................................................................................

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(1)

(ii)

a globular protein ..............................................................................................

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(1)

(b)

Annotate the graph representing an exergonic enzyme catalysed reaction.

(2)

(c)

Explain how end-product inhibition controls metabolic pathways.

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(3)
(Total 7 marks)

10.

(a)

Explain the secondary and tertiary levels of protein structure.

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(4)

(b)

Outline the induced fit model for enzyme action.

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(2)
(Total 6 marks)

11.

Draw the basic structure of an amino acid, and label the groups that are used in peptide bond
formation.
(Total 4 marks)

12.

The diagram below shows a channel protein in a membrane. Which parts of the surface of the
protein would be composed of polar amino acids.

A.

I and II only

B.

II and III only

C.

III and IV only

D.

I and IV only
(Total 1 mark)

13.

List the functions of membrane proteins.

(Total 4 marks)

14.

(a)

State one named example of a fibrous protein and one named example of a globular
protein.
Fibrous: ...........................................

Globular: ...........................................
(2)

(b)

Outline the effect of enzymes on the reactions they catalyse.

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(2)

(c)

The rate of cellular respiration is controlled by the allosteric inhibition of

phosphofructokinase by ATP. Phosphofructokinase is the first enzyme in the respiration
pathway. Explain the meaning of allosteric inhibition using this example.
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(4)
(Total 8 marks)

15.

The complex structure of proteins can be explained in terms of four levels of structure, primary,
secondary, tertiary and quaternary.
(a)

Primary structure involves the sequence of amino acids that are bonded together to form a
polypeptide. State the name of the linkage that bonds the amino acids together.
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(1)

(b)

Beta pleated sheets are an example of secondary structure. State one other example.
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(1)

(c)

Tertiary structure in globular proteins involves the folding of polypeptides. State one type
of bond that stabilizes the tertiary structure.
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(1)

(d)

Outline the quaternary structure of proteins.

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(2)
(Total 5 marks)

16.

What is the maximum number of fatty acids that can be condensed with glycerol?
A.

One

B.

Two

C.

Three

D.

Four
(Total 1 mark)

17.

Outline the production of a dipeptide by a condensation reaction. Include the structure of a

generalized dipeptide in your answer.
(Total 5 marks)

18.

Draw the structure of a fatty acid.

(Total 1 mark)

19.

Lipids are essential nutrients that must be included in the diet.

(a)

State one food rich in lipids suitable for a vegan diet.

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(1)

(b)

Outline two functions of lipids in the body.

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(2)

(c)

Discuss the possible health problems associated with diets rich in lipids.
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(4)
(Total 7 marks)

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20.

Which of the following molecules is ribose?

A .

B .

C .

D .

(Total 1 mark)

21.

Outline how monosaccharides are converted into polysaccharides.

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(Total 2 marks)

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22.

Which of the following terms correctly describe(s) the molecule above?

I.

Monosaccharide

II.

Glucose

III.

Component of triglyceride

A.

I only

B.

I and II only

C.

II and III only

D.

I, II and III
(Total 1 mark)

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