Explain enzyme action with reference to: active site, enzyme-substrate complex, substrate and product
IGCSE Biology
Investigate and describe the effect of changes in temperature and pH on enzyme activity with reference to optimum temperature and denaturation
Investigate and describe the effect of changes in temperature and pH on enzyme activity with reference to optimum temperature and denaturation
Describe enzyme action with reference to the shape of the active site of an enzyme being complementary to its substrate and the formation of products
Describe enzyme action with reference to the shape of the active site of an enzyme being complementary to its substrate and the formation of products
Describe why enzymes are important in all living organisms in terms of a reaction rate necessary to sustain life
Describe why enzymes are important in all living organisms in terms of a reaction rate necessary to sustain life
Describe enzymes as proteins that are involved in all metabolic reactions, where they function as biological catalysts
Describe enzymes as proteins that are involved in all metabolic reactions, where they function as biological catalysts
Describe the structure of a DNA molecule: (a) two strands coiled together to form a double helix (b) each strand contains chemicals called bases (c) bonds between pairs of bases hold the strands together (d) the bases always pair up in the same way: A with T, and C with G (full names are not required)
Describe the structure of a DNA molecule: (a) two strands coiled together to form a double helix (b) each strand contains chemicals called bases (c) bonds between pairs of bases hold the strands together (d) the bases always pair up in the same way: A with T, and C with G (full names are not … Read more
Describe the use of: (a) iodine solution test for starch (b) Benedict’s solution test for reducing sugars (c) biuret test for proteins (d) ethanol emulsion test for fats and oils (e) DCPIP test for vitamin C
Describe the use of: (a) iodine solution test for starch (b) Benedict’s solution test for reducing sugars (c) biuret test for proteins (d) ethanol emulsion test for fats and oils (e) DCPIP test for vitamin C
State that large molecules are made from smaller molecules, limited to: (a) starch, glycogen and cellulose from glucose (b) proteins from amino acids (c) fats and oils from fatty acids and glycerol
State that large molecules are made from smaller molecules, limited to: (a) starch, glycogen and cellulose from glucose (b) proteins from amino acids (c) fats and oils from fatty acids and glycerol
List the chemical elements that make up: carbohydrates, fats and proteins
List the chemical elements that make up: carbohydrates, fats and proteins
State that protein carriers move molecules or ions across a membrane during active transport
State that protein carriers move molecules or ions across a membrane during active transport