Biology Matters G.C.E.

'O' Level (2nd Edition): Textbook Answers Chapter 5

© 2013 Marshall Cavendish International (Singapore) Private Limited 5.1

Chapter 5 Enzymes
Test Yourself 5.1 (page 76)
1. An enzyme is a biological catalyst made of protein. It alters the rate of a chemical reaction without itself
being chemically changed at the end of the reaction.
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.
Investigation 5.1 (page 81)
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.
Investigation 5.2 (page 82)
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.
3. Test tube B (heat-treated pepsin is a denatured enzyme)
Test Yourself 5.2 (page 85)
(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 80 C with the temperature-resistant enzymes extracted from thermophilic
microorganisms. Chemical B will be obtained with no unwanted compounds formed.
Get It Right (page 86)
(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. Biology Matters G.C.E. 'O' Level (2nd Edition): Textbook Answers Chapter 5
© 2013 Marshall Cavendish International (Singapore) Private Limited 5.2
Let’s Review (page 87)
Section A: Multiple-Choice Questions
1. D
2. C
3. A

Section B: Structured Questions

1. Enzyme specificity is due to their three-dimensional shape or surface configuration. Each enzyme has
an active site. Only substrate with shape complimentary to that of the active site can fit into the active site
to form an enzyme–substrate complex, just like how a key fits into a lock.
2. Any three of the following characteristics:
– Enzymes speed up chemical reactions.
– Enzymes are specific in their action.
– Enzymes are affected by temperature.
– Enzymes are affected by pH.
– Enzymes catalyse reversible reactions.

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 70–80 C. Using the
enzymes from these bacteria would enable the production of biological
washing powders that work effectively at high temperatures.
Section C: Free-Response Questions
1. Refer to ‘Lock-and-key hypothesis’ in Section 5.2.
2. Refer to ‘Enzymes are affected by temperature’ in Section 5.2.