P530 By Nakapanka Jude Mayanja (2020 0704716641

Prosthetic group

This is a non-protein organic or inorganic substance which is essential for the efficient functioning of some
enzymes and it bound to the enzyme.

Control of enzyme activities

a) Secretion in inactive form like pepsinogen which is only activated at the site of action
b) Precursor activation where accumulation of a potential substrate causes particular reaction pathways to be
opened up
c) Enzymes are contained in membranes like lysosome being released only when there is work to be done
d) Dynamic regulation like negative feedback where the end-products inhibit the initial reactions
e) Through genetic control where the information stored in the nucleus is used to determine which enzymes
are synthesised which in turn determines the limits of cell metabolism
INDUSTRIAL APPLICATIONS OF ENZYMES

i. They are used in making biological detergents which are usually made using proteases produced in an
extra-cellular form from bacteria
ii. They are used in baking industry in which fungal α-amylase enzymes which catalyses the breakdown
of starch in the flour to be used.
iii. They are used in making baby foods which contain trypsin used to pre-digest the baby foods.
iv. They are used in the brewing industry which uses enzymes produced from cereals during beer
production to produce simple sugars from starch which is used by the yeasts during fermentation to
enhance alcohol production.
v. They are used in the dairy industry where an enzyme rennin derived from the stomach of young
ruminant animals is used to manufacture cheese. In addition lactose breaks down lactose glucose and
galactose.
vi. The rubber industry uses catalase enzyme to generate oxygen from peroxides so as to convert latex to
form rubber.
vii. They are used in the paper industry which uses amylase to degrade starch to a lower viscosity product
needed for sizing and coating paper.
viii. They are used in the photographic industry which uses protease to dissolve gelatin away from the
scrop films thereby allowing the recovery of the silver present.
REVISION QUESTIONS
1. Fat and glycogen are energy storage compounds in animals.
a. State the properties of both compounds as energy storage compounds. (4 marks)
b. State the advantages of storing fat over glycogen. (3 marks)
c. Why is glycogen a more suitable energy compound than fat? (3 marks)
2. (a) Using the structural formula below and CH3(CH2)nCOOH, show how a triglyceride is formed. (03 marks)

(b) What properties do lipids posses as storage food substances? (03 marks)
(c) Give the adaptations of the following to their functions
i. Cellulose (0 2 marks)
ii. Starch (02 marks)
3. The diagram represents a phospholipid molecule.

A B C
a) i) Name the parts of the molecule A,B and C (03 marks)

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P530 By Nakapanka Jude Mayanja (2020 0704716641
ii) Explain how the phospholipid molecules form a double layer in a cell membrane. (06 marks

b) Give two functions of the protein molecules in the cell membranes. (02 marks)
4. (a) Giving an example in each case; explain what is meant by;
(i) Aldose sugar. (1½ marks)
(ii) Ketose sugar. (1½ marks)
(b) Explain how the storage property of starch is related to its molecular structure. (04 marks)

(c) Although chitin and cellulose are both tough structural polysaccharides, chitin is a more suitable
component of insects’ exoskeleton than cellulose. Explain this statement. (03 marks)

5. a) describe how polypeptide chains may be arranged to form protein molecules 4marks
b) Explain how inhibitors can alter the rate of reaction acting indirectly 3mar
c) Suggest why amylase breaks down starch but it does not break down cellulose 3marks
6. Figure 7 below shows the effect of varying substrate concentration on an enzyme catalysed reaction, in absence and
presence of compound A.

(a) Explain the relationship between rate and substrate concentration

(i) in absence of compound A (03 marks)
(ii) in presence of compound A (04 marks)
(b) state two factors which would have to be kept constant in this experiment (01 )
(c) What would be the effect of increasing the concentration of compound A in the experiment? (02
marks)
7. Figure 7 shows the effect of substrate concentration on enzyme activity

Rate of Product Formation

a) Compare the differences in the rate of reaction in catalyzed and uncatalysed reactions (05 marks)
b) Explain why the enzyme catalyzed reaction finally levels off ( 02 marks)
c) Describe any three substances that help enzymes to perform their catalytic activity (03 marks)

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P530 By Nakapanka Jude Mayanja (2020 0704716641
8. Figure 3 shows the activity of bacterial enzymes at different PH and temperature

(a) Which graph represents the bacteria that live in

(I) cool and neutral conditions……………………………………………………. (1/2 mark)

(ii) hot and acidic conditions………………………………………………………… (1/2 mark)

(b) Compare the changes in enzyme activity with temperature and PH for organisms that live in hot and
acidic environment to those that live in cool and neutral environment(04 marks)

(c) With reference to enzyme structure explain how the following factors affect enzyme activity

(i) PH (02 marks)

(ii) temperature(01 mark)

(d) Explain why the same enzyme may be able to work at different optimum PH and temperature
conditions in similar organisms living in different environments (02 marks)

9. Figure 3 is a graph that shows the comparative effects of non-competitive and competitive inhibitor on the rate of an
enzyme-catalysed reaction
Figure 3

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P530 By Nakapanka Jude Mayanja (2020 0704716641
a) Identify the curve that shows the effect of (02 marks)

i. A competitive inhibitor

ii. A non-competitive inhibitor

b) Explain the changes in relative rate of reaction in;

i. Curve A (03 marks)

ii. Curve B (03 marks)

c) State any two applications of enzyme inhibitors (02 marks)

10. (a) Clearly distinguish between the following

(i) The primary structure and the secondary structure of proteins. (02marks)
(ii) Co-enzyme and a prosthetic group. (02marks)
(b) How is the structure of a protein used in regulation of blood pH? (03marks)
(c) Explain how excess proteins lead to kidney stones. (03marks)
11. Locusts are insects that are capable of flying for relatively long periods of time. When flying, locusts use
carbohydrates and lipids as energy sources. An experiment was carried out to investigate changes in the
concentration of monosaccharides and lipids in the blood of a locust during flight. Measurements were made of the
concentrations of monosaccharide and lipid at the beginning of the flight and at 60 minutes intervals during the
flight. The results are shown in table 4 below.
Time during Concentration in gmm-3 of
flight in minutes. monosaccharide Lipid
0 30 3.0
60 13 10.0
120 12 19.0
180 11.5 20.0
240 11.0 20.0
300 11.0 20.0
(a) Compare the changes in the concentration of monosaccharide with the changes in the concentration of lipid
during flight. (04 marks)
(b) Suggest an explanation for the changes in the concentrations of both of these compounds during flight (05
marks)
(c) In this investigation, the mass of stored glycogen in the locust was also measured and was found to decrease by
390 during flight. Suggest an explanation for this change in the mass of glycogen. [01 mark]

12. a) Describe the induced fit hypothesis of enzyme action. (08 marks)
b) Explain how the following affect enzyme activity
i. temperature (06 marks)
ii. competitive inhibition (06 marks)
13. (a) Explain how temperature affects enzyme activity in a metabolic reaction. (12 marks)
(b) Describe the induced fit hypothesis of enzyme action. (08 marks
14. (a) What are the ways in which lipids differ from carbohydrates? (05 marks)
(b) With examples describe the functions of lipids in organisms. (10 marks)
(c) Why do animals store lipids instead of carbohydrates? (05 marks)
15. (a) Compare the suitability of lipids and carbohydrates as storage compounds in organisms. (06 marks)
(b) With examples, describe the functions of lipids in organisms. (14 marks)
16. (a) Distinguish between the lock and key and induced fit hypothesis of enzyme action. (05 mark
(b) Explain how temperature affects the activity of an enzyme. (10 marks)
(c) How are enzymes activities controlled? (05 marks)
17. A group of students carried out an experiment to compare the properties of two enzymes. Catalase and carbonic
anhydrase. The concentrations of the substrate and enzyme were the same at the beginning of the experiment and
temperature was maintained at 37oC. Catalase hydrolysed substrate A while carbonic anhydrase hydrolysed

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substance B. The students determined the mass of substrates A and B every 10 minutes intervals to establish the rate
of reactions A and B. The results are shown in the table below.
Time in Mass of substrate in g Rate of reaction
minutes A B A(g min -1) B(gmin -1)
0 200 200 0
10 192 182 19.2
20 184 176 18.4
30 170 165 17.0
40 162 150 16.2
50 104 98 10.4
60 80 30 8.0
70 30 10 3.0
80 10 5 1.0
a) Copy and complete the table by calculating the rate of enzyme controlled reaction B at every 10 minutes
intervals (04 marks)
b) Plot a suitable graph to compare the rate of enzyme controlled reactions A and B. (10 marks)
c) Which of the enzymes has a higher turnover number? Give reasons for your answer. (02 marks
d) (i) suggest the names of the substances used in reactions a and B. (02 marks)
(ii) Explain the changes in the rates of reactions A and B shown by your graph. Illustrate your explanation with
equations. (05 marks)
e) Explain what would happen
(i) If mercury was added to reaction B (08 marks)

(ii) Malonic acid was added to reaction A (08 marks)

f) Why was temperature kept constant? (01 mark

18. (a). Describe the structure of the protein molecule. [7mks]

(b). Compare the structure of proteins to those of carbohydrates [9mks]
(c). What structural features of carbohydrates account for the wide Variety of polysaccharides? [4mks]
19. a) Give an account of the chemical nature and variety of carbohydrates (10 marks)
b) Outline the role of carbohydrates in the life of a plant. (10 marks
20. a) What is meant by the term protein? (03 mark)
b) Discuss with suitable examples the variety of functions of proteins. (12 marks)
c) Explain how their structure permits this wide variety of functions. (6 marks)
21. a) Describe the structure of the following. (10mks)
i) Starch

ii) Cellulose

b) Show how a triglyceride is formed. (4mks)

c) Outline the importance of triglycerides in living organisms. (11mks
22. a) Why is calcium ion important in the human body? (5mks)
b) Water is essential for life. Explain in what ways this statement is true for plants and animals. (15 mks)
An experiment was carried out to investigate the effect of alcohol on the activity of pancreatic amylase. Dilutions of
ethanol in water were prepared in order to give a range of percentage concentrations from 0% to 70%.
To each of the 8 test tubes was added 1cm3 of the appropriate concentration of ethanol, followed by 2cm3 of a 1%starch
solution. 2% of pancreatic extract were added to each test tube and the time, in seconds, required for starch hydrolysis
was recorded. The table below shows the results:
Test tube % concentration of ethanol added Time required for complete starch
to each test tube. hydrolysis/seconds.
1 0 100
2 10 80
3 20 90
4 30 100
5 40 130

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6 50 190
7 60 240
8 70 300

a) Calculate the initial mass, in mg, of starch per test tube.

b) Calculate the ;
i) % of ethanol in the reaction mixture for each test tube.
ii) rate of starch hydrolysis in each test tube, in milligrams per minute.
c) Draw a graph to show the relationship between ethanol concentration and the rate of starch hydrolysis.
d) Give reasons for the change in the rate of starch hydrolysis with increasing ethanol concentration
e) Organic solvents like ethanol are known to alter the three dimensional structure of globular proteins.
Explain, in terms of enzyme structure and function, the effect of concentrations of ethanol greater than 6% in the
reaction mixture.

23. The browning which occurs when many types of vegetables and fruits are peeled is caused by enzymes called phenol
oxidases. These catalyse the relatively slow conversion of naturally phenolic compounds into dark brown melanins.

Phenols Quinones Melanins

(Colourless) (Yellow) (Dark brown)
The results in the table below were obtained from investigation into the browning of cubes of apples. Study
the information and use it to answer the questions that follow
Cube Contents of cube (cm3) Appearance of cube contents
number Catechol Apple Buffer Dilute Dilute after 10 minutes at room
extract (pH = 7) acid base temperature
1 2 - 5 - - Colour less
2 - 2 5 - - Light brown
3 2 2 3 - - Dark brown
4 2 2 - 3 - Colour less
5 2 2 - - 3 Light brown
6 2 2 (boiled) 3 - - Colour less

a. From the information given in the table, what type of substance do you think catechol is, and what
purpose it serves in this investigation? (2 marks)
b. Use the results above to;
i) Suggest two ways in which apples, once peeled, can be prevented from turning brown?
(2 marks)
ii) State what the apple extract contains? (2 marks)
c. Explain your answer in b (i) above (10 marks)
24. The rate of hydrolysis of starch by amylase enzyme was used to investigate the effect of a competitive inhibitor on
enzyme action. A fixed amount of the enzyme and inhibitor was used at varying concentrations of the substrate. The
data in the table below was obtained from the investigation. Use it to answer the questions that follow.

Substrate concentration (mol) 0.0 0.1 0.25 0.5 0.75 1.0 1.25 1.50
Rate of reaction No inhibitor present 0.0 0.20 0.40 0.63 0.78 0.93 0.93 0.93
(arbitrary units) Inhibitor present 0.0 0.15 0.30 0.45 0.60 0.73 0.80 0.92

(a) Represent the data on a suitable graph. (10 marks)

(b) Explain the shape of the graph obtained when,
(i) Only the enzyme was used? (4 marks)
(ii) The inhibitor was present? (4 marks)

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(c) (i) Indicate on your graph, the results that could have been obtained if a non- competitive inhibitor was used
instead of a competitive inhibitor? (2 marks)
(ii) Explain your answer in c (i) above? (5 marks)
(d) Use the lock and key hypothesis to explain the mode of action of amylase enzyme (8 marks)
(e) Explain how gastric juice affects the action of amylase enzyme? (7 marks)
25. Give an account of the diversity of polysaccharides? (20 marks)
26. (a) Give an account of the structure of starch, and explain how structure is related to functioning?.
(b) Explain why:
(i) animal cells store glycogen and not starch as an energy source.
(ii) many organisms store fats rather than carbohydrates in their bodies
27. (a) Compare the suitability of lipids and carbohydrates as storage compounds in organisms. (06 marks)
(b) With examples, describe the functions of lipids in organisms (14 marks)
28. Briefly describe how starch and cellulose molecules form from their monomer subunits. (10 marks)
b) Explain the role of carbohydrate molecules in plant life. (10 marks)
29. a) Outline the functions of carbohydrates in animals (05 marks)
b) Starch is the major storage form of carbohydrates in plants. Describe;
i) the structure of starch and
ii) how the structure is related to function (15 marks)
30. a)Describe how starch and cellulose are formed from their monomer units (10 marks)
b) Explain the importance of carbohydrates in plants (5 marks
c) Explain why certain organisms store lipids as the main storage form of energy instead of starch. (5 marks)
31. a)Distinguish between enzymes and inorganic catalysts. (05 marks)
b) Give an account of how substrate concentration, pH and temperature can affect rate of enzyme catalyzed
reactions. (15 marks)
32. (a). Describe the biological function of amino acids. (05marks)
(b). Describe how amino acids form a polypeptide. (09marks
(c). How do inhibitors change the rate of enzyme controlled reactions? (06marks)
33. Describe the various characteristics of the carbon atom that makes possible the building of a variety of biological
molecules. (06 marks)
(b) What structural features of carbohydrates account for the wide variety of polysaccharides? (07 marks)
(c) How is cellulose different from glycogen? (07 marks)

REFERENCES
1. [Link], N.P.O. Green, G.W. Stout and R. Soper. Biological Science, 3rd edition, Cambridge University
Press
2. [Link], Biology a Functional approach, 4th edition, Nelson
3. [Link] with [Link], ADVANCED BIOLOGY PRICIPLES AND APPLICATIONS, 2 nd EDITION,
HODDER EDUCATION
4. Glenn and Susan Toole, NEW UNDERSTANDING BIOLOGY for advanced level, 2 nd edition, Nelson
thornes
5. Michael Kent, Advanced BIOLOGY, OXFORD UNIVERSITY PRESS
6. Michael Roberts, Michael Reiss and Grace Monger, ADVANCED BIOLOGY
7. [Link] & [Link]. ADVANCED BIOLOGY

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