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Chapter 5 Enzymes
2. Yes, the statement is valid. Large, insoluble molecules such as starch, fats and proteins
cannot diffuse through the cell surface membrane. They must first be converted into
simpler, smaller substances, which are soluble and diffusible.
3. Meat contain mostly proteins, hence we can infer that this enzyme acts on proteins. The
enzyme could soften meat by breaking down some of the proteins into peptides or amino
acids.
4. A very rapid, violent chemical reaction would take place, with a thick layer of foam
produced. Water and oxygen are produced when catalase in the red blood cells breaks
down hydrogen peroxide.
Refer to Investigation 4.2B of the practical book for the graph shape.
At very low temperatures, diastase is inactive. The activity of diastase increases as the
temperature increases. However, beyond a certain optimum temperature, enzyme activity
decreases. Diastase is denatured at very high temperatures.
1. The protein contained in egg white would be digested to a soluble product (as in test
tube A). There will be no change if the contents in the test tube are alkaline (as in test
tube C). Hence, pepsin works in acidic conditions and not in alkaline conditions.
2. Test tube B is a control. It shows that it is the pepsin that digested the egg white protein.
Test tube D shows that pepsin is inactivate in neutral conditions.
(a) Yes, we can use enzymes that convert chemical A to chemical B at high temperatures.
(b) In the bodies of organisms that survive at high temperatures, e.g. thermophilic
microorganisms.
(c) Heat chemical A to 80C with the temperature-resistant enzymes extracted from
thermophilic microorganisms. Chemical B will be obtained with no unwanted compounds
formed.
(a) False
Enzymes are biological catalyst, mainly made of proteins.
(b) False
Enzymes work by lowering activation energy.
(c) True
(d) False
Denaturation decreases enzyme activity.
1. D
2. C
3. A
3. (a) The enzymes would digest the proteins and fats, turning them into smaller
water-soluble molecules such as amino acids, fatty acids and glycerol, which
dissolve in the washing water.
(b) The enzymes would be denatured at higher temperatures (more than 45ºC).
Washing at low temperatures also saves on energy needed to heat the
washing water to higher temperatures.
(c) The enzymes in the powder would become denatured at high temperatures.
Proteins and fats on the clothes would be removed less efficiently, leaving
the dirt or stain behind.
(d) The enzymes from the bacteria in hot springs work at high temperatures, i.e.
they are not denatured at higher temperatures of 70–80C. Using the
enzymes from these bacteria would enable the production of biological
washing powders that work effectively at high temperatures.