Table 1.

number of appearance of the

appearance of yeast
time
/ min culture in A and B
bubbles released
in one minute
hydrogencarbonate
indicator solution
A B A B
B
pale cream 0 0 red red
0 pale cream
no bubbles
bubbles
forming
bubbles 5 4 pale red red
5 foam starting
to form forming
on top

10 thicker foam frothy below 8 6 pale pink pale red

on top oil

15 thicker foam frothy below 11 9 yellow-pink pale pink

on top oil red

20 foam 2 cm in foam 16 12 yellow yellow-pink

depth 0.5 mm in
depth

(a) (i) Draw a graph of the results on the grid below. Use the same set of axes to show the
number of bubbles released in one minute for the 20 minute period from test-tubes A
and B.

KEY 0 T 1*******quogon*q***oog**goopo* ** :

test-+oet B

nurmb

bubblug
BleAtd
Pa nilte ***** *****

16
********ssdvwsedewwvbwwwwwwwwwewewwewwwr

tJme nins 25
 ascribe
De
and explain the results and observations shown in Table 1.1.
As mO . JA...MAA4...knkhdA.AA....0AA
nbla A takkw L I S I h o Chan olo uan
Teod-
******'****°******* *°********************* **********°°°°°****°°*°°*******°****

t e o t - h s B dhee to hl pALseal oil i n 6 Te01.

*****'"******.
********* *******************

****°*°°°**********

han 6ar t 9as Aop LAin aAdhn cally.

********°****T

bnbblo **********T°****.

**°°*****"*°°*

. . 15]

decrease for both

minute would
bubbles released per
why the number of
(m) Suggest 24 hours.
after a period of
test-tubes A and B aftu
Onla s LoOs olo wn
ahviy 0
thu e n 2 y *m u 'e***°***°****

ls
*******"****
*°°*****
*************° *****°*°*

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

6) Explain why: investigation

the
beginning of
was
stirred at the
ne yeast culture
* * *

**********

********** e* ***********

. [1]

test-tube
BB **********"***********************************
t h e oil was introduced into

°**** *** **********

. 1
********
 5

(ii) the test-tubes containing the yeast culture were kept in a container of warm water

A
******
Oas M s tempes atre o o d lonit in
********'********************""****** * * * * * * * * * * * * * * * . u . . .

*****************n
a s tU a 2 y m i ahviy
* **°°°**'****** *************°** .

******

(c) For this investigation give:

) the independent variable (variable that is deliberately changed)

**°°°***.°**°**.
*******°°***'

***

(ii) two variables that need to be controlled

Temp r al na
*** ************************ *********** *n***************** a***** ************** *

****"*"

(d) The dependent variable in this investigation was the rate of respiration. This cannot be
measured directly.

Describe how the rate of respiration was determined in this investigation.

****suss
*******************"""*********""*** ******. / isnnss.

****'***********
****°*********.

'

......(21
 6

seen using a microscope.

as
1.2 shows yeast
Fg

x 5000

Fig. 1.2

in Fig. 1.2. 1
that is occurring .

Name the process

****°****

cell shown
in Fig. 1.2.
a yeast
length of
calculate the actual
You are going to
()
of line PQ
Measure the length
... mm

.. ****

PQ
length of line
the yeast cel
the actual length of
Calculate

Show your working.

Mag n i n e d l w g t h
4 0 0l4u m
5000
atuatL Longt mag CaheA

mm [3]
****************
cell...094

of Total: 23]1
length
actual

aC10.62/F/M/15
 2 F g 2.1shous hwo hales of a fresh strawberry truit. This is a false fruit as the edible part h
developed from a swollen receptacle and the seeds are found in structures called achenes on th
surtace of the strawbemy

Fig. 2.1

(a) Make a large, labelled orawing of this fruit to show the cut surtace. Make a secon
large,labelled drawing to show the outer surtace. The second drawing should show the
amangement of the sesds

ste

Lenvte
>seed

se

cut surtace outer surtaoe

cUCLES 2015 081062FMns

Murn ove
 8

be dispersed to spread the seeds to

Suggest
howthe fruit may new areas.

) fCL l onld be e a t u by a n m a l a a n l
°*************°*°*°****
* * ° ° ° * * * * * *°*****
*/***************

aLtecd onE 1n niuo LRA

****'°*******.
*****°*****°°*°**************.

***

*******

° * * °

. 2

of reducing sugar.
to show the presence
how you would safely test this fruit
Al Describe
* * * * * * * * ° *

* * *******°°°°**
***°°°************** *******

***********************************V************************** ****.

********°°*****°****°°°**°°°b*****°*****°***
oea ..VC....09g:.
o hil *****************
look 7% a
*************************

and
******.********************************T*** ********°.**°

Aunh o
******°******

Ai so
10 heat
***** *****°°°********* **********°**** ****°***°°°**°**********************'***

* * * *******************°°***

***************

... [4]

the presence of protein.

to show
this fruit *****

would test * * * * *

Describe
how you 07enO i s h * * * * * * '

*********

The 1 o 1 °**°************
o ****
*****
*********

******

***********.****
**

******"******* . ****

.**** *******

d . . . **********

.
******.****
IYL

at, it
* *

S r e
************ ********

... (2]
.. *

****
 9

(c) Fig. 2.2 shows two different strawberry fruits, S and T, from species of strawberry plants +
grow in different habitats.
that

S T
Fig. 2.2

(i) Describe two similarities, visible in Fig. 2.2, between the two fruits.

*°***"°**"

*********"********

*****************dooa********
******"******* ***** ****°°***********"***"

****

2
(i) Complete Table 2.1 to describe two differences, visible in Fig. 2.2, between the two
fruits.

Table 2.1

feature S T

seeds lndmted ino pAbhdng ouhid

saro beAny t h sYasblAy.

shape Chorten aud {attnis thinns and

long
Total: 17

UCLES 2015 0610/62/F/M/15