Enzymes: past paper questions
Real questions on enzymes
The newest 20 of 97 written questions, plus 65 multiple-choice. Open one to see it on the real paper.
- 0970/32 · May/June 2026 · Q1a(i)[1]
1 (a) (i) Pectinase is an enzyme. the type of molecule that an enzyme is made from. carbohydrate fat protein
See it on the paper → - 0970/32 · May/June 2026 · Q1b[6]
(b) Figure 1.1 shows the activity of pectinase at different temperatures. 120 100 = 80 enzyme activity /arbitrary units BEER \ \ 40 \ \ \ \ 20 ia Beh \ 0 0 10 20 30 40 50 60 70 temperature /°C Figure 1.1 Complete the sentences using the information in Figure 1.1. ENZyM@S .......... catalysts. enzyme activity .............
See it on the paper → - 0970/32 · May/June 2026 · Q1c[2]
State two reasons why pectinase is used in the production of fruit juice.
See it on the paper → - 0970/41 · May/June 2026 · Q2a(ii)[5]
Two test-tubes were set up and left for 10 minutes. * Test-tube 1 contained a mixture of starch suspension and amylase solution. * Test-tube 2 contained a mixture of starch suspension and pepsin solution. After 10 minutes, Benedict’s solution was added to both test-tubes and they were heated. Predict and explain the ex...
See it on the paper → - 0970/42 · October/November 2025 · Q2f[1]
Apples are used to make apple juice. State one enzyme used in fruit juice production.
See it on the paper → - 0970/42 · October/November 2025 · Q3a[2]
Describe what is meant by the term catalyst.
See it on the paper → - 0970/42 · October/November 2025 · Q3b(i)[6]
Explain the results between 0 °C and 40 °C in Table 3.1.
See it on the paper → - 0970/42 · October/November 2025 · Q3b(ii)[2]
This investigation was repeated with protease instead of amylase. Explain why the samples from the mixture produced a blue-black colour at every temperature.
See it on the paper → - 0970/42 · October/November 2025 · Q3c[1]
State one factor, other than temperature, that affects enzyme action.
See it on the paper → - 0970/32 · May/June 2025 · Q6d[1]
State the name of the enzyme that breaks down starch into reducing sugars.
See it on the paper → - 0970/42 · May/June 2025 · Q5a(ii)[1]
State two ways that nitrogen fixation occurs.
See it on the paper → - 0970/42 · May/June 2025 · Q6a[5]
Using the information in Fig. 6.2, describe the results of this investigation.
See it on the paper → - 0970/42 · May/June 2025 · Q6b[3]
Explain the result for enzyme M at pH 2 shown in Fig. 6.2.
See it on the paper → - 0970/42 · May/June 2025 · Q6c[2]
Suggest the name of enzyme L and state its location in the human digestive system. name of enzyme L
See it on the paper → - 0970/62 · May/June 2025 · Q2a(i)[1]
The temperature was maintained at 40 °C. Describe how the student could maintain the crushed apple and enzyme mixture at a constant temperature.
See it on the paper → - 0970/62 · May/June 2025 · Q2a(ii)[2]
State two other variables that were kept constant in this investigation.
See it on the paper → - 0970/62 · May/June 2025 · Q2b(i)[4]
Plot a line graph on the grid of the data in Table 2.1.
See it on the paper → - 0970/62 · May/June 2025 · Q2b(ii)[2]
Use your graph to estimate the volume of apple juice produced with a 0.5% pectinase solution. Show on your graph how you obtained your answer. cm 3
See it on the paper → - 0970/62 · May/June 2025 · Q2b(iii)[1]
Describe the effect of pectinase solution concentration on apple juice production.
See it on the paper → - 0970/62 · May/June 2025 · Q2b(iv)[1]
Pectinase is used to produce apple juice commercially. Suggest what extra data would be required to determine if a 0.8% pectinase solution is the optimum concentration for the production of apple juice.
See it on the paper →
What examiners said
Many candidates knew one of the methods by which nitrogen is fixed, but only a few candidates gave two correct ways. Some candidates incorrectly suggested that nitrifying bacteria are involved or mentioned root nodules without any reference to bacteria.
— Examiner report, May/June 2025, 0970/42 Q5(a)(ii) (Cambridge)
There were some very good descriptions of the results of the investigation of how much jelly was digested by two enzymes at different pH values. Many candidates identified the two peaks and also referred to the pH values where no jelly was digested. Most candidates who quoted appropriate data points included the units, but some candidates did not read the question carefully and mentioned optimum t...
— Examiner report, May/June 2025, 0970/42 Q6(a) (Cambridge)
Many candidates looked at the correct trend line and stated that there was no enzyme activity. However, some candidates did not refer to denaturation caused by the low pH, often opting to explain other parts of the graph, or incorrectly discussing temperature. Other candidates misread the key or the question and referred to enzyme L instead of enzyme M. Others introduced contradictions into their...
— Examiner report, May/June 2025, 0970/42 Q6(b) (Cambridge)
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