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Answer all.questions.
I A group of students carried out an experiment to study the effect of the concentration
of
albumen suspension on the rate of reaction ofpepsin enzyme.
Diagram 1.I- shows the method used by the students. The time taken for
the change in the
cloudiness of the albumen suspension is shown in Diagram 1.2.
The whole experiment in Diagram 1.1 was repeated using different concentrations
of albumen
suspension.
Thermometer
Boilingtube
10 ml albumen suspension
+ WaterbathST "C
1 ml enzyme pepsin 17o
Diagrarn 1.1
Diagram 1.2
r63
L-
Percentage Observation
concentration
of albumen Beginningof End of fime taken / minutes
suspension experiment experirnent
LOTo
10ml
albumen suspension
+
1 ml pepsin 17o
@
LSVo
10ml
albumen suspension
+
1 ml pepsin 17o
e
20Vo
10 ml
albumen suspension
+
1 ml pepsin 17o
Table 1.1
@
w
(a) (i) Based on Table 1'1, state two observations
II
on the relationship behreen the quantity of
albumen and time.
1.
[3 marks]
t65
(ii) grrt" the inference which corresponds
to the observation in (axi).
1"
2.
[3 marks]
(b) Using the information provided in Table 1.1,
completeTable
- r.2byrecording
-'- vJ !vv! the time taken
' forthealbumensuspensiontoturnclear.
Percentage concentration
of albumen suspension fime taken / minutes
LOVo
ISVo
2OVo
Table 1.2
[3 marksl
(c) (i) Complete Table 1.8 based on this
experiment.
Respondingvariable
Table 1.3
t3 marksl
r 67
t69
(iii) Explain the relationship between
the rate of reaction of pepsin and the concentration
albumen suspensionbased on the graph in of
l(e)(ii). :
[3 marks]
(fl
.Basedon this experiment, what can you deduce about this enzyme?
lB marks)
(g) The experiment is repeated using
the apparatus set
albumen suspension and pepsin urrry*" used {p as in Diagram 1,8. The quantities of
are as shown.
The experiment is left for one'hour.
Thermometer
Boilingtube
Waterbath 3Z "C
Diagram 1.8
lltl ll ll
t-
tl
U P
I!U a R S
13marksl
173
2 A housewife made fruit pickles using unripe mango. During the preparation,
she placed the
mango slices in water and later placed them in sugar solution.
When the mango slices were in the water,'ii was found that, the slices, became turgid
and their
sizes increased. But when they were placed in the sugar solution, the slices becJ-e
sdft and
shrunken.
Based on the above situation, plan a laboratory experiment to determine the concentration
of
sucrose which is isotonic to the cell sap of the mango. .
175
Paper 3
Manipulated
variable
228
Technique used: Petri dish E: 0.4M sucrosesolution
Immersed the mango slices in solutions of different Petri dish F: 0.5M sucrosesolution .
concentration. Petri dish G: 0.6M sucrosesolution
3. Each mango slice is wiped dry with some tissue
Proeedure: papers. The mass of each slice is measured and
1. Seven petri dishes are prepared and labelledA, B, recorded.
C, D, E, F and G. 4. The mango slices must be covered in the solution.
2. Each beaker is filled with the following solutions 5. Afber soaking for an hour, each slice is removed
respectively: from its respective petri dish and wiped dry. The
Petri dishA: Distilled water mass of each slice is measured again and recorded.
Petri dish B: 0.1M sucrosesolution 6. The results are recordedin a table.
Petri dish C:0.2M sucrosesolution
Petri dish D: 0.3M sucrose solution
Presentation ofdata:
Eliminating urea