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Center Number For Examiner s Use Candidate Number Surname Other Names Examiner s Initials Candidate Signature Question General Certificate of Secondary Education Higher Tier January 2013 Additional
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Okay hi so welcome to this the video on biology unit 2, so now we're going to go through an entire unit 2 paper this is the May / June a 2014 paper for unit 2 biology this is of course the hire paper some of this will not apply to you if you're doing foundation but let's go ahead and start as usual if you struggle to keep up please do feel free to pause and rewind the video as you like alright so let's have a look at question 1 so here we are told that some students investigate the effect of pH on the digestion of a boiled egg white by an enzyme called pepsin right we should recognize that enzyme as a protease, and it says afterwards egg white contains protein so no surprise there all right, so the students put a glass tube containing the boiled egg white into a test tube they added a solution containing pepsin at pH 7 they set up 6 more tubes with solutions at different pH values and left the tubes for 24 hours at room temperature figure 1 shows one of the tubes at the start and at the end of the 24 hours right, and we can see that here we've got our egg white and then obviously you can see after 24 hours you've got a smaller egg white because some of it has been digested my part one says name the product of protein digestion well digesting proteins means breaking it down and the building block of proteins is amino acids so what I'm going to say is amino acids right easy enough next question what type of enzyme digest protein is it an amylase note well that's that comes from amylose which is a large carbohydrate lipase comes from lipids which is fats and of course protease is going to digest our protein, so process is the correct answer next right so question one B says the egg whites in each tube was 15 millimeters long at the start table one shows the results, and we have the pH values on the left-hand side, and we have length in millimeters of the egg whites after 24 hours, so you can see at pH 7 ph 6 and at pH 5 that's still 50 which means that actually the enzyme has not worked at all in digesting the egg white so in part one it says at which pH does the pepsin work best and the best one is going to digest the most protein, so we're looking for the smallest egg white and that is here and that is at pH value 2 right next in part 2 it says the answer you gave in one may not be the exact pH at which pepsin works best what could the students do to find a more accurate value for this pH now clearly if we have a look at our table of results the best pH for pepsin to work is within this region because at pH 1 2 3 right we've got akin a considerable amount of the egg white being digested mostly around the 2 and 3 of course, but we can't this gap here what pH 1 whereas down here there's literally none being digested in 5 6 camp; 7 & only a tiny bit in pH 4 so what we want to do really is we want to hone in on the exact best pH so what we're going to do is we're going to carry out repeats, so we're going to repeat the experiment with smaller...

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