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Question 23M.1B.SL.TZ2.2b

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Date May 2023 Marks available [Maximum mark: 2] Reference code 23M.1B.SL.TZ2.2b
Level SL Paper 1B Time zone TZ2
Command term Outline Question number b Adapted from N/A
b.
[Maximum mark: 2]
23M.1B.SL.TZ2.2b

A study investigated the effect of pretreating egg white proteins with ultrasound on how they were digested by enzymes. A series of 10 % egg white solutions were exposed to ultrasound waves. Enzymatic hydrolysis of the egg whites with and without ultrasound pretreatment was then carried out using the enzyme alcalase in optimum conditions.

[Source: Material from: Stefanovic, A.B., Jovanovic, J.R., Grbavcˇic, S.Ž., Šekuljica, N.Ž., Manojlovic, V.B., Bugarski, B.M.
and Kneževic‑Jugovi, Z.D., Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates
production, published 2014, European Food Research and Technology, reproduced with permission of SNCSC.]

(b)

Outline the steps to produce a 10 % egg white solution.

[2]

Markscheme
  1. measure 10 g/parts egg whites;
  2. add to 90 g/parts of water;

Accept use of volume instead of mass.

Syllabus sections