Chemical composition...

Reminder:

Favourite chapter : Has been frequently asked in Paper 2~

Please go through the content checklist which you might need for your final revision prior SPM 2011.

SPM PAST YEARS

§2004-Qs1-Mechanism-Lipase. Temperature, lipase in Food industry

§2005-Qs4-synthesis/organelles/enzyme mechanism /tenderize meat & extract agar.

§2006-Qs2-digestive system/enzyme

§2006 (Paper 3Qs 1) The effect of the concentration of albumen suspension on the rate of reaction of pepsin enzyme.

Paper 2 structure :

1. The formation and breakdown of disaccharides, such as maltose, sucrose and lactose~ Relate with hydrolysis and condensation.

2.The formation and breakdown of polysaccharides, such as starch, glycogen and cellulose.

3. State the components of fats and oils,

4. Explain the formation and breakdown of fats and oils,

5.Compare and contrast saturated fats and unsaturated fats

Paper 3 ~Conduct experiments to study the effects of pH and temperature on the activities of amylase and pepsin.

Essay :

Discuss on the following :

a) what enzymes are,

b) enzyme requirement in the living process,

c) general characteristics of enzyme,

d) naming of enzyme based on the substrate,

e) sites of enzyme synthesis,

f) intracellular and extracellular enzymes and examples,

-Discuss and correlate pH, temperature, enzyme concentration and substrate concentration on enzyme activity using the ‘lock and key’ hypothesis.

-Predict the consequences of deficiency in carbohydrates, protein, lipids or enzymes in the cell.

-Discuss the mechanism of enzyme action using the ‘lock and key’ hypothesis.