A student is studying how an enzyme is used in fruit juice production. The student does the following: chops one apple into small pieces; places the same number of pieces into each of three beakers, A, B and C; adds $2\,\text{cm}^3$ of a dilute enzyme solution to the apple in beakers A and B; adds $2\,\text{cm}^3$ of distilled water to the apple in beaker C; keeps each beaker in a water-bath at a fixed temperature for 30 minutes; then filters the juice from each beaker into a separate measuring cylinder and notes the volume of juice gathered in each measuring cylinder.
(a(i))[1]
Identify the enzyme that should be added to the apple in beakers A and B.
(a(ii))[1]
Outline the reason for setting up beaker C.
(b)[5]
Use your knowledge of enzyme action to account for these results.
(c)[2]
Bacteria can be genetically modified to produce enzymes for use in biotechnology. State two reasons why bacteria are suitable for this purpose.
Worked solution & mark scheme
This 9-mark question has a full step-by-step worked solution and mark scheme. One marking point: “The enzyme pectinase” …