CAIE A Level Biology 9700 · Enzymes
Amylase is an extracellular enzyme that hydrolyses starch to maltose. A student wants to investigate the effect of temperature on the activity of amylase using a colorimeter.
Outline the molecular basis of enzyme action, including the structure of amylase, the way it binds to starch, and how it accelerates the reaction. Also outline the practical method the student would use to measure the rate of starch hydrolysis with a colorimeter.
7 marks, so the mark scheme is looking for about 7 separate creditworthy points. Making the same point twice in different words earns it once.
Outline means: Give the main points briefly. Less detail than describe, but every key step has to be there. One short line per step, in order. The marks are for coverage, not depth.
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