UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS General Certificate of Education Ordinary Level
* 7 4 8 7 5 2 9 1 0 5 *
BIOLOGY Paper 3 Practical Test Candidates answer on the Question Paper. Additional Materials: As specified in the Confidential Instructions.
5090/32
May/June 2013 1 hour 15 minutes
READ THESE INSTRUCTIONS FIRST Write your Centre number, candidate number and name on all the work you hand in. Write in dark blue or black ink. You may use a soft pencil for any diagrams, graphs or rough working. Do not use red ink, staples, paper clips, highlighters, glue or correction fluid. DO NOT WRITE IN ANY BARCODES. Answer all questions. At the end of the examination, fasten all your work securely together. The number of marks is given in brackets [ ] at the end of each question or part question. Electronic calculators may be used.
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This document consists of 8 printed pages.
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2 In order to plan the best use of your time, read through all the questions on this paper carefully before starting work.
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1
The movement of food molecules from the intestines can be investigated using a length of Visking tubing to represent a part of the digestive system. This tubing is made of a flexible transparent material. You will investigate the movement of starch and glucose through the walls of this tubing into water. Fig. 1.1 shows the apparatus you will use. clip
Started University Time Work Make
I never realised how important time is until I started university. Getting the best out of you studies in university is forgoing one thing for another. (opportunity cost). When I first started university I was working full time. As time went by I realised that I just could not cope, so I decided to work part-time while studying. I can now cope better with my school work load and can produce a ...
Visking tubing containing solution A large test-tube of water
end of tubing securely tied Fig. 1.1
beaker to support large test-tube
(a) Describe how you will carry out a test for a reducing sugar. ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………….. [3] You are provided with a length of soaked tubing that has been securely tied at one end. You are provided with a solution of starch and glucose, labelled A. • Using a pipette or small syringe, fill the tubing with solution A to a depth of approximately 5 cm. It may be helpful to support the tubing in a large empty test-tube whilst filling it. Rinse the outside of the tubing with water from the beaker labelled ‘rinsing water’.
The Term Paper on Glass Tube Flow Water Rate
... flow of water directly out of the tube to be maintained. However, the time taken to collect an adequately large volume of water was very ... up the apparatus as shown in the diagram above. Rubber tubing was used to connect the tap, constant head apparatus, an ... be proportional to the inverse of the length of the tube. To test this relationship, another graph has been plotted using the ...
•
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3 • Put this tubing into a clean large test-tube. Use a clip or peg to attach the top of the tubing containing solution A to the top of the large test-tube. Pour clean water from the beaker labelled ‘clean water’ into the large test-tube to the level shown in Fig. 1.1. Support this large test-tube in a beaker. Immediately remove 1 cm3 of water from the large test-tube and test it for reducing sugar. Record the time shown on the clock in Table 1.1. This is start time. Remove a drop of water from the large test-tube now and test it on a clean white tile for starch. Keep these samples until later.
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(b) Enter your observations and conclusions for the reducing sugar test and the starch test in Table 1.1 for time 0 mins, start time. Table 1.1 clock time
time / mins
reducing sugar test
starch test
observation ………………………… 0 conclusion …………………………..
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observation ………………………… 20 conclusion …………………………..
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The Term Paper on Test Tube Experimental Water Tubes
Materials and Methods The first experiment involved examining the effect of temperature on aerobic respiration of germinated pea seeds. The students testing the effect of temperature, will be divided into two groups. The first group is Student Pair A. They will test the effect of 10 C, 20 C and 30 C temperatures on pea respiration rate.The second group is Student Pair B. They will test the effect ...
Leave the experiment for 20 minutes. Begin Question 2 while you wait. • After 20 minutes, repeat the same tests for reducing sugar and starch on a new sample of the water taken from the large test-tube surrounding the tubing. Remember to use clean pipettes each time. Record the clock time, your observations and conclusions in Table 1.1. [4]
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4 (c) Suggest and explain what has happened during the 20 minutes to produce these results. ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………….. [5] (d) Suggest, giving your reasons, which part of the digestive system might be represented by the Visking tubing in the water in this investigation. ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………….. [3] (e) Explain why, in this investigation, the outside of the tubing was rinsed before it was put into the large test-tube of water. ………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………….. [1] [Total:16]
The Essay on Litmus Milk Procedural
Litmus milk is a complex medium that can potentially distinguish many species of bacteria. Litmus milk has several components that can be metabolized: lactose (milk sugar); casein (milk protein); and litmus (a pH indicator). If lactose is fermented, the solution should turn pink. If gas is produced during fermentation, you may be able to see bubbles or cracks in the milky medium. If lactose is not ...
The Essay on Olpers UHT Milk
First introducing about milk producing capacity in Pakistan. With an estimated 33 Billions Liters of annual milk production from 50 million animals managed by approximately 8 million farming households, according to latest statistics Pakistan is the 4th largest milk producing country in the world. It has a livestock and agriculture sector contributing over 10% to the GDP, and a milk economy that ...
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5 2 Yoghurt is formed by the action of certain bacteria on milk. You are going to measure the pH of fresh milk and yoghurt. • Using the universal indicator paper provided determine and record the pH of the milk and yoghurt in Table 2.1.
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Do not taste any of these substances. (a) (i) Complete Table 2.1. Table 2.1 colour of universal indicator paper
food fresh milk yoghurt
conclusion / pH
[2] • (ii) Stir each sample of fresh milk and yoghurt with the spoon provided. Describe any differences you observe in texture between the fresh milk and the yoghurt. …………………………………………………………………………………………………………………. ……………………………………………………………………………………………………………… [1] (b) With reference to your observations and Table 2.1, suggest how bacteria have produced yoghurt from milk. ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………….. [2]
The Essay on Does a plant grow bigger if watered with milk?
The question being asked here would be “Does a plant grow bigger if watered with milk? Or water? ” In my opinion the answer would be milk because milk contains vitamins and calcium that water does not have, but the answer is to be found out later during the project. Well, it is known that for a plant to survive it will definitely need air, soil, water, light, and space to grow, but maybe if we ...
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6 Fig. 2.1 shows some bacteria found in yoghurt.
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scale ×107 Fig. 2.1 (c) Describe and explain the appearance of these bacteria. ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………….. [2] Yoghurt can form within hours. An investigation was carried out to discover the increase in the number of bacteria in a yoghurt preparation over the first six hours. The results are shown in Table 2.2. Table 2.2 time / hours 0 1 2 3 4 5 6 number of bacteria in 1 cm3 / millions 4.0 4.8 5.9 8.9 12.2 16.4 16.6
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7 (d) (i) Construct a graph on the grid below, from the figures in Table 2.2.
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[5] (ii) Suggest why there was only a small increase in the number of bacteria between 5 and 6 hours. …………………………………………………………………………………………………………………. ……………………………………………………………………………………………………………… [1] (e) Design, but do not carry out, a laboratory experiment, to investigate the effect of temperature on the formation of yoghurt from milk. ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… ………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………….. [4] [Total: 17]
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8 3 You are provided with an insect-pollinated flower, labelled W1. • (a) (i) Carefully remove some of the petals to expose the reproductive structures. Make a large drawing of the flower with the petals removed and label the following structures – stamens, stigma and style.
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[5] (ii) Describe two visible features of this flower that indicate it is pollinated by insects. 1 ……………………………………………………………………………………………………………… 2 …………………………………………………………………………………………………………… [2] [Total: 7]
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