Question 1
2 marksPectinase is an enzyme that hydrolyses pectin in plant cell walls. A student added pectinase solution to apple pulp and measured the volume of juice that dripped through a filter funnel in 15 minutes.
Describe a suitable control for this investigation and explain why it is needed.
Model answer
Add the same volume of boiled (denatured) pectinase solution to the same mass of apple pulp, at the same temperature, and measure the volume of juice collected in 15 minutes. This shows how much juice drips through without active pectinase, so any extra juice in the test can be shown to be due to the action of the enzyme.
Explanation
A control experiment is identical except for the factor being tested - here, active enzyme. Boiled enzyme is often best because it keeps everything else in the enzyme solution the same while destroying the active site. Students often just write 'no enzyme' without saying what replaces it or why the control is needed.
Mark scheme
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1 mark
The same volume of boiled/denatured pectinase added to the same mass of apple pulp (with all other conditions the same)
Accept 'the same volume of water/buffer instead of pectinase' or 'apple pulp with no pectinase, replaced by the same volume of water'. Insufficient: 'no enzyme' with nothing to replace its volume and no reference to the same conditions.
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1 mark
To show that the extra juice is due to (the action of) pectinase / to show how much juice is released without (active) pectinase
Accept 'to show that any difference is due to the enzyme'. Insufficient: 'to compare' or 'to make it a fair test' alone.