Questions

Q1.

(a) The diagram shows a pea flower with structures labelled X and Y.

(i) Give the names of structures X and Y.

(2)
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Y ..........................................................................................................................................
(ii) Explain how two structures, present in the diagram, show how the flower is pollinated.
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(b) A scientist uses this method to compare the carbohydrates present in ungerminated and germinating
pea seeds.

· carry out an iodine test and a Benedict's test on ungerminated seeds

· soak another set of seeds in water and allow them to germinate in unsealed jars
· after three days, carry out an iodine test and a Benedict's test on the germinating seeds

The table shows the scientist's results.

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 (i) State which carbohydrates the scientist identified in the ungerminated seeds and the germinating
seeds.
(2)
ungerminated seeds
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germinating seeds
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(ii) Explain the difference in the carbohydrate composition of the ungerminated seeds and the
germinating seeds.
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(iii) Explain why the jars used in the investigation are not sealed.
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(Total for question = 12 marks)

Q2.

Farmers sometimes use biological control to reduce the damage to their crops caused by pests such as
insects.

(a) Which of these is an advantage of using biological control over chemical control?
(1)
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 A it lasts a short time
B it leads to bioaccumulation
C it is specific
D it is quicker

(b) Aphids are tiny insects that have very sharp mouthparts. They push these mouthparts into the phloem
found in stems. They then feed on the phloem contents.

(i) Name two substances the aphids obtain from the phloem.
(2)
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2 ..........................................................................................................................................
(ii) Explain how aphids feeding from the phloem of crop plants can lead to a reduction in yield.
(4)
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(c) Silverflies and hoverflies are two species of insects whose larvae feed on aphids.
Scientists investigate the feeding behaviour of these species in a laboratory experiment.
This is the scientists' method.

· place a single silverfly in a container

· place a single hoverfly in a separate container
· keep the containers at 12 °C
· put 30 aphids in each container
· count the number of aphids consumed each day for several days
· determine the mean number of aphids consumed per day
The scientists repeat the method at two higher temperatures.
The graph shows the scientists' results.

The scientists conclude that the hoverfly is the most effective biological control agent for aphids.
Discuss the scientists' conclusion, referring to information in the graph and the scientists' method in
your answer.
(5)
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(Total for question = 12 marks)

Q3.

Biologists classify organisms into different groups. One group of organisms is fungi.

(a) Complete the passage about fungi by writing a suitable word or words in each blank space.
(4)
Fungi do not carry out photosynthesis. Their body is usually organised
into a mycelium made from thread-like structures called .............................................................. .
Fungal cell walls are made of .............................................................. .
Fungi feed by extracellular secretion of .............................................................. onto food
material and absorption of the organic products. This is known
as .............................................................. nutrition.

(b) A student investigates the effect of temperature on the rate of anaerobic respiration in yeast.
The student measures the rate of gas produced in cm3 per minute.
The graph shows their results.

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 (i) Name the gas produced by yeast during anaerobic respiration.
(1)
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(ii) Explain the effect that increasing temperature has on the rate of gas production by the yeast.
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(iii) Describe how the student could measure the rate of gas production in this experiment.
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 (Total for question = 10 marks)

Q4.

The diagram shows some parts of the nitrogen cycle.

(a) Name the processes labelled A, B and C.

(3)
A ..........................................................................................................................................

B ..........................................................................................................................................
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C ..........................................................................................................................................

(b) The mass of nitrogen that moves within the nitrogen cycle has been estimated and some of the
masses are given in the table.

(i) Some of these processes remove nitrogen from the atmosphere.

Calculate the total mass of nitrogen removed from the atmosphere by these processes.
Give your answer in standard form.
(2)

mass = ........................................................... g
(ii) Calculate the percentage of the nitrogen released into the atmosphere that comes from burning of
biomass.
(2)

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 percentage = ...........................................................
(iii) Explain how burning biomass returns nitrogen to the atmosphere.
(2)
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(c) Explain the effect of nitrous oxide on global warming.

(2)
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(Total for question = 11 marks)

Q5.

Pineapple juice contains a protease called bromelain.

A student uses this method to investigate the digestion of solid gelatine protein by bromelain.

• place solid gelatine protein into a test tube up to a height of 5 cm

• mix 5 cm3 pineapple juice with 1 cm3 of pH 4 buffer

• place 1 cm3 of the pineapple juice and buffer solution on top of the gelatine

• leave for one hour in a water bath set to 37 °C

• measure the height of the solid gelatine and use it to calculate the volume of gelatine that has been
digested

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Repeat the method three more times.

The diagram shows part of the student's method.

(a) The table shows the student's results for the volumes of gelatine digested at pH 4.

(i) Calculate the mean volume of gelatine digested in cm3.

Give your answer to two decimal places.
(3)

mean volume = ................................................................. cm3

(ii) State what substances are produced when the gelatine protein is digested.
(1)
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(b) The student repeats the investigation with different pH buffers.

The table shows their results.

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 (i) Give two variables the student should control.
(2)
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(ii) Explain the effect of changing the pH on the mean volume of gelatine digested.
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(c) Describe how to test for the presence of protein.

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(Total for question = 11 marks)

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Q6.

Food items can often be spoiled if saprotrophic microorganisms such as mould fungi grow on them.

(a) Describe how a saprotrophic fungus such as mould obtains its food.
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(b) A student uses this method to investigate ways of preventing peas from being spoiled.

· place three peas in each of three test tubes as shown in the diagram
· cover the peas in test tube A with water and keep at 37 °C
· cover the peas in test tube B with water and keep at 4 °C
· cover the peas in test tube C with vinegar, which is a weak acid, and keep at 37 °C
· leave the peas for 24 hours

The student observes the level of cloudiness of the solution to determine how spoiled the peas have
become.
The level of cloudiness can be used as a measure of fungal growth.
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The table shows the student's results.

(i) Suggest a problem with using the level of cloudiness of the solution to determine how spoiled the
peas have become.
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(ii) Explain the appearance of the peas in water at 4 °C.
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(iii) Explain the appearance of the peas in vinegar at 37 °C.
(2)
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(Total for question = 8 marks)

Q7.

The diagram shows a yeast cell.

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(a) (i) In which of the labelled structures in the yeast cell does aerobic respiration occur?
(1)
A mitochondrion
B nucleus
C ribosome
D vacuole

(ii) What substance is the yeast cell wall made of?

(1)
A cellulose
B chitin
C glycogen
D starch

(iii) Which of these structures found in the yeast cell would also be present in a prokaryotic cell?
(1)
A cell membrane
B mitochondrion
C nucleus
D vacuole

(b) Yeast cells are often used when making bread.

A student uses this method to investigate the effect of temperature on the height that bread dough
rises.

· place dough containing flour, sugar, water and yeast into a measuring cylinder
· measure the height of the dough
· place the measuring cylinder in a 25 °C water bath
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· measure the height of the dough after two hours
· repeat the experiment at temperatures of 35 °C and 65 °C
The diagram shows the student's apparatus.

The table shows the student's results.

(i) Calculate the percentage increase in the height of the dough after two hours at a temperature of 35
°C.
(2)

percentage increase = ........................................................... %

(ii) Explain why yeast causes the bread dough to increase in height.
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(iii) Explain why the dough rises to a different height at 25 °C compared with the height at 35 °C.
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(iv) Explain why the dough rises to a different height at 35 °C compared with the height at 65 °C.
(2)
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(Total for question = 11 marks)

Q8.

(a) The diagram shows the structure of a human eye.

(i) Which of these is the structure labelled X?

(1)
A conjunctiva
B cornea
C lens
D retina

(ii) When looking at a close object, which row of the table shows the state of the ciliary muscles and

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 suspensory ligaments?
(1)

(iii) Explain how structure Y controls the light entering the eye when someone walks into a dark room.
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(b) Multiple sclerosis is a condition that can slow down the speed at which electrical impulses travel along
neurones.
The time taken for the blink reflex to occur can be used to help diagnose if someone has multiple
sclerosis.
The blink reflex causes the eyelid to close.
Air is blown on to the eye and the time taken for the eyelid to close is recorded.
The diagram shows the reflex pathway.

The speed the impulse moves along the reflex arc consisting of all three neurones in a person without
multiple sclerosis is 77 metres per second.
The time taken for the blink reflex to occur in a person with multiple sclerosis is 0.0050 s.
The total length of the neurones in the reflex arc for the person with multiple sclerosis is 25 cm.
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 (i) Calculate the difference between the speed of impulse for the person with multiple sclerosis and for
the person without multiple sclerosis, in metres per second.
(3)

........................................................... m / s
(ii) The speed of an impulse along the axon of the motor neurone for someone without multiple
sclerosis is 120 metres per second.
Suggest why the speed of the impulse calculated along all three neurones is less than the speed of
the impulse along only the motor neurone.
(2)
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(Total for question = 9 marks)

Q9.

The photograph shows a small animal called a woodlouse.

Woodlice often live under pieces of dead wood in dark, humid conditions.

Design an investigation to find out if light intensity affects the speed at which woodlice move.

Include experimental details in your answer and write in full sentences.

(6)
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(Total for question = 6 marks)

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