A food technician uses Fig. 1 to check the activity of amylase in a bread-making mixture. Starch from flour is mixed with amylase before yeast is added. The...
Question 1 Report
A food technician uses Fig. 1 to check the activity of amylase in a bread-making mixture. Starch from flour is mixed with amylase before yeast is added. The technician keeps the mixture near body temperature because the enzyme must first convert starch into smaller sugar molecules.
(a) Identify the product of starch digestion by amylase. [1]
(b) Explain why a much higher temperature can stop amylase working. [2]
(c) Use the figure to identify the part of an enzyme where starch binds. [1]
(d) Calculate the mass of starch digested each minute if 18 g is digested in 6 minutes. [2]
Answer Details
(a) Maltose [1] (b) High temperature changes the shape of the active site / denatures the enzyme [1]; starch no longer fits / enzyme-substrate complexes cannot form [1] (c) Active site [1] (d) 18 g / 6 minutes [1]; = 3 g per minute [1]
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