PAPER 3

Instruction : Answer all questions.

1. An experiment was carried out to investigate the effect of temperature on the

activity of the enzyme
amylase on starch. Diagram 1.1 shows the apparatus set-up of the experiment.
An enzyme amylase
solution was prepared by adding 5ml of distilled water to 5ml of a students
saliva. 1ml of saliva
solution and 5ml of 1% starch suspension were then placed in two different test
tubes in a water
bath at 0C for 5 minutes.
After 5 minutes, the saliva solution was added to the starch suspension. At one
minute intervals
a small drop of the mixture was withdrawn with a dropper and placed on a drop
of iodine solution
on a white tile . This was continued until the iodine test showed that there was
no starch remaining in
the mixture . The time taken for all the starch to be hydrolysed was recorded.
This procedure was repeated using water baths at 10C, 20C, 30C, 40C, 50,
60C and 70C.

(a) (i) State two observations from the experiment based on the results shown in
table 1.2.
I: At 10C, the time taken for the complete hydrolysis of starch is 12 min.
II:At 40C the time taken for the complete hydrolysis of starch is 2 min.
(3 marks)
(ii) State one inference from each observation in 1(a)(i).
Observation I: At 10C enzyme amylase is less active and the hydrolysis of
starch is very slow.
Observation II : At 40C enzyme amylase is very active and the hydrolysis
of starch is very fast.

(3 marks)

(b) Complete table 1.3 based on the experiment that was carried out.
Variable

Particulars to be implemented

Manipulated variable :

How to alter the manipulated variable:

Temperature of water bath

Change the temperature of the water

bath

Responding variable:

How to determine the responding

variable:

Time taken for the complete

hydrolysis of starch.

Record the time when the iodine solution

does not turn blue-black anymore.

Controlling variable:

How to maintain the controlled variable:

Volume of starch suspension used/

volume of saliva used.

Used a fixed volume of starch

suspension of saliva solution.
Table 1.3

(3 marks)
(c ) State the hypothesis for the experiment.
Enzyme amylase is less active at low temperature and its activity increases with
the increase in
temperature . It is most active at the optimum temperature . Its activity decreases
rapidly.
(3 marks)

(d) (i) From the results in the table 1.2, calculate the rate of enzyme reaction .
Record your result in
Table 1.4.
Temperature (C)

10

20

30

40

50

60

70

Time taken for the complete

hydrolysis

More
than
2400
s

720

480

18
0

12
0

300

900

0.001
4

0.00
21

0.0
05
6

0.0
08
3

0.00
33

0.00
11

of starch (seconds) .
Rate of enzyme reaction,
(second)

time
Table 1.4
(3 marks)
4

(ii) Use the data inTable 1.4 to present the information in a suitable graphical form.

(e) (i) Explain the trends shown by the change in temperature and the rate of
enzyme reaction.
I. Increasing the temperatures from 0C to 40C increases the rate of enzyme
reaction. The rate is
maximum at 40C and decreases rapidly when the temperature is higher
than the optimum
temperature.

(3 marks)

5
(ii) Based on your graph, state the optimum temperature for the complete
hydrolysis of starch. Explain
your answer.
The optimum temperature is 40C . At this temperature, the time taken for the
complete
hydrolysis of starchn is shortest.
(3 marks)
(f) Based on the experiment, state the operational definition of enzyme.
enzyme amylase is the chemical found in the saliva which increases the rate of
enzyme reaction to
hydrolyse starch to reducing sugar (maltose).
(3 marks)
(g) The experiment was repeated by increasing the concentration of the saliva
solution. Predict the time
taken for the complete hydrolysis of starch at the optimum temperature.
The time taken for the complete hydrolysis of starch will be shorter than 2
minutes. (3 marks)
(h) Another group of students carried out another experiment to investigate the rate
of enzyme
reaction but were provided with the following materials:
Answer:
Milk powder suspension - As substrate in the experiment
1% pepsin solution

- As the enzyme in the experiment

0.1M hydrochloric acid

of enzyme
Distilled water
reaction of enzyme

- Used in preparing in acidic medium for the reaction

- Used in preparing a neutral medium for the

0.1M sodium hydroxide solution Used in preparing an alkaline medium for

the reaction of
enzyme.
Classify the above list of materials according to their functions in the
experiment.
(3 marks)

6
2. Transpiration is a process where a plant loses water by evaporation through the
leaves. T here are
many factors affecting the rate of water lost from the plant. A plant wilts easily
when it is under the
hot sun or on a windy day .
Plan a laboratory experiment to study the effects of wind on the loss of water in a
named plant.
The planning of your experiment should include the following aspects:
- Problem statement
-Objective of study
-Statement of hypothesis
-Variables
-List of materials and apparatus
-Technique used
-Experimental procedure
-Presentation of data

-Conclusion
(17 marks)

Prepared by,
Checked by,
..

(Zarina bt Mohd Noor)

Hafezah bt Mohd Mokhtiar)

(Noor

7
Answer No 2.

Problem statement: What is the effect of the movement of wind/air on the rate of
transpiration?
Objectitive
transpiration

: To study the effect of the movement of wind /air on the rate of

Hypothesis
transpiration.

: The faster the movement of wind, the higher is the rate of

Variables
Manipulated

: Speed of the wind or air movement.

Variable
Responding
Variable

: Rate of transpiration

Controlled

: Room temperature , Light intensity , type of plant

Variable
Materials and
250ml beaker

: Leafy shoot of hibiscus plant , simple potometer, small knife,

retord stand ,stopwatch, ruler, basin,Vaseline, tissue paper

and fan.
Technique
5.0 cm in the

: Measure the time taken for the air bubble to move through
potometer.

Procedure
water.

:1. Cut a freshly leafy shoot of a hibiscus plant in a basin of

2. Place a simple potometer inside the basin of water
3. Fill the shoot into the rubber tube of the potometer

tightly
4. Hold the shoot and the potometer upright using a retort
stand.
5. The rubber tube and the capillary tube of the potemeter
should not
contain any air bubble.
6. Dry the leaves and the stem of the shoot with a piece of
cloth.
7. Apply Vaseline to all the connections to prevent any
leakage.
8. Mark two points , X and Y , on the capillary tube of the
potometer . The
distance between X and Y is 5 cm.
9. Dip the open end of the potometer inside a beaker.
1o.Put the potometer under a fan in the laboratory with the
switch on at a speed
of 1.

11. Lift the open end of the potometer and suck out a drop of
water using a piece
of tissue paper.
12. As the potometer is placed back in the beaker , a small air
bubble is formed inside
the capillary tube.
13. Start the stopwatch when the air bubble reaches the point
X . Record the time
taken for the bubble to move from X to Y in a table.
14. Repeat steps 10 to 13 by changing the speed of the fan to
2 , 3, 4 and 5, taking
the average reading each time.
15. Record the readings in the table and calculate the rate of
transpiration .
Presentation of
data

Conclusion
: The faster the movement of the wind/ air the higher is the rate of
transpiration .
The hypothesis is accepted.