Question 23M.1B.SL.TZ2.2d
| Date | May 2023 | Marks available | [Maximum mark: 1] | Reference code | 23M.1B.SL.TZ2.2d |
| Level | SL | Paper | 1B | Time zone | TZ2 |
| Command term | Deduce | Question number | d | Adapted from | N/A |
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.]
Using the data, deduce whether pretreatment with ultrasound is effective for hydrolysing proteins.
[1]
it is not, as hydrolysis is higher without ultrasound pretreatment
OR
it is not, as hydrolysis is lower with ultrasound pretreatment;
Do not accept numerical values only with no attempt to evaluate their importance.
Do not accept increase/decrease instead of lower/higher.
