PMT

1 (a) Baker’s yeast, Saccharomyces cerevisiae, is a single-celled organism that is classified in the
kingdom Fungi.

Fig. 1.1 is a drawing of a section through a yeast cell.

G B

F
C

1 μm

Fig. 1.1

(i) State one other kingdom that contains organisms that all have structure A.

..................................................................................................................................... [1]

(ii) Table 1.1 shows some cell functions.

Complete Table 1.1 by naming the cell structure responsible for each cell function and
give the letter that identifies each cell structure in Fig. 1.1.

Table 1.1

cell function cell structure letter from Fig. 1.1

storage of genes

aerobic respiration

amino acids are assembled to

make protein
[3]

© UCLES 2021 0970/41/M/J/21

 PMT

(b) A student made a drawing of one Escherichia coli bacterium. Fig. 1.2 shows the student’s
drawing.

Fig. 1.2

The actual length of the bacterial cell is 2 μm.

(i) Convert the actual length of the cell to millimetres.

................................................... mm [1]

(ii) State the other information that the student needs in order to calculate the magnification
of the drawing in Fig. 1.2.

..................................................................................................................................... [1]

(c) Describe the similarities and differences between the structure of the yeast cell and the
structure of the bacterial cell.

Use the information in Fig. 1.1 and Fig. 1.2 in your answer.

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

............................................................................................................................................. [6]

© UCLES 2021 0970/41/M/J/21 [Turn over

 PMT

10

(d) Mineral salts are important in the human diet. One of the most important is iron.

Explain:
• the importance of iron in the human diet
• the effects of an iron deficiency.

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

...................................................................................................................................................

............................................................................................................................................. [3]

(e) Fig. 3.2 shows a field of cassava, Manihot esculenta, which is a crop plant grown in parts of
Africa and Asia.

Fig. 3.2

The plants store starch in their roots, which form a large part of the diet for many people.
Cassava does not provide many vitamins or mineral ions.

Genetic engineers have modified cassava to increase its iron content. They have done this
by incorporating a gene for a membrane protein from the plant Arabidopsis thaliana.

(i) State the name of the enzyme that is used to cut out the gene from the DNA of
A. thaliana.

..................................................................................................................................... [1]

© UCLES 2021 0970/41/M/J/21