Question Paper 2 FM: 40

4. Enzymes are biological catalysts. Fig. 3.1 shows how the enzyme, sucrase, breaks
down a molecule of sucrose.

(a) Describe how sucrase catalyses the breakdown of sucrose. You should refer to
Fig. 3.1 in your answer. (3)
(b) Three enzymes, P, Q and R, were extracted from different regions of the
alimentary canal of a mammal. The effect of pH on the activity of the enzymes
was investigated at 40 oC. The results are shown in Fig. 3.2.

(i) Explain why the investigation was carried out at 40 deg C. (2)
(ii) Using information in Fig. 3.2, describe the effects of increasing pH on the
rate of activity of enzyme Q. (3)
 (iii) Enzymes increase the rate of breakdown of different types of food
substances in digestion. Name enzymes P, Q and R. (3)
(c) Some baby foods are manufactured by pre-digesting foodstuffs containing
carbohydrates, fats and proteins with enzymes. Describe the roles of different
types of enzymes in preparing these baby foods. (4).

5. Fig. 2.1 shows a villus from the small intestine of a mammal and an enlarged view of
a cell from region A.

(a) Name regions A, B and C. (3)

(b) Explain why the cells from region A have many microvilli and mitochondria.
Explain the role of: (4)
i. many microvilli
ii. many mitochondria
(c) The Food Standards Agency in the UK defines a food additive as: ‘any
substance intentionally added to food for a specific function that is not normally eaten as a
food or used as a characteristic ingredient in food.’ Some additives are naturally occurring
substances, but others are man-made. Some additives have been identified as a risk to
people’s health.
(i) State two benefits of using food additives in processed foods. (2)
(ii) State four possible risks to health that have been linked to food additives. (4)

6. Fig. 6.1 shows the alimentary canals of two mammals, an insect-eating bat, which is a
carnivore, and a rabbit, which is a herbivore
 (a) Name the organs labelled V and W. (2)
(b) Explain the role of mechanical digestion. (4)

Scientists investigated digestion in different species of mammal. The mammals that they
studied ranged in size from an elephant shrew, Elephantulus edwardii, with a mass of 50 g to
an ox, Bos taurus, with a mass of 220 kg. The scientists added indigestible particles to the
animals’ food and timed how long the particles stayed in the digestive system. The results for
24 different mammal species are shown in Fig. 6.2.

(c) The scientists concluded that food stays longer in the digestive systems of larger
mammals compared with smaller mammals. Discuss the evidence from Fig. 6.2 for
and against the statement that food stays longer in the digestive systems of larger
mammals. (4)