7. (a) (i) Is an enzyme a lipid, a protein or a carbohydrate?
(ii) Where in a cell are enzymes produced?
(b) As part of your practical activities you investigated the effect of temperature on the rate of activity of an enzyme - Leaving Cert Biology - Question 7 - 2007
Question 7
7. (a) (i) Is an enzyme a lipid, a protein or a carbohydrate?
(ii) Where in a cell are enzymes produced?
(b) As part of your practical activities you investigated... show full transcript
Worked Solution & Example Answer:7. (a) (i) Is an enzyme a lipid, a protein or a carbohydrate?
(ii) Where in a cell are enzymes produced?
(b) As part of your practical activities you investigated the effect of temperature on the rate of activity of an enzyme - Leaving Cert Biology - Question 7 - 2007
Step 1
(a) (i) Is an enzyme a lipid, a protein or a carbohydrate?
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Answer
An enzyme is a protein. Enzymes are biological catalysts that speed up chemical reactions in living organisms.
Step 2
(a) (ii) Where in a cell are enzymes produced?
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Answer
Enzymes are primarily produced in the ribosomes, found either floating in the cytoplasm or attached to the endoplasmic reticulum.
Step 3
(b) (i) Name the enzyme that you used.
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Answer
The enzyme used in the investigation was catalase.
Step 4
(b) (ii) Name the substrate with which the enzyme reacts.
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Answer
The substrate with which the enzyme reacts is hydrogen peroxide (H₂O₂).
Step 5
(b) (iii) How did you vary the temperature?
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The temperature was varied by placing the reaction mixture in water baths set at different temperatures (for example, 20°C, 30°C, and 40°C).
Step 6
(b) (iv) How did you keep a constant pH during the investigation?
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A buffer solution was used to maintain a constant pH throughout the experiment.
Step 7
(b) (v) How did you measure the rate of activity of the enzyme?
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The rate of activity of the enzyme was measured by observing the volume of oxygen gas produced in a given time period using a gas syringe.
Step 8
(b) (vi) What was the result of your investigation?
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Answer
The investigation showed that the enzyme activity increased with temperature up to an optimal point, after which the activity decreased due to denaturation.
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