Student Book answers B5 Communicable diseases

B5.1 Health and disease

Question Answer Marks Guidance
number
1 State of complete physical and mental well‑being, not just absence of 1
disease.
2a Any three from: 3 Any other valid factor.
• pathogens (bacteria, viruses)
• non‑communicable diseases
• poor diet
• stress
• lack of clean water
2b pathogens: 3 1 mark per example for the three factors
• tuberculosis stated in 2 a.
• flu Any other valid example.
non-communicable diseases:
• heart disease
• arthritis
poor diet:
• obesity
• starvation
• rickets
stress:
• heart disease
• mental health problems
lack of clean water:
• diarrhoeal diseases
• sickness

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 Student Book answers B5 Communicable diseases

Question Answer Marks Guidance

number
3a Bacterial infection with tuberculosis, viral infection with HIV, injecting 2
drug use
3b increases chances 1
3c HIV positive injecting drug users 1
3d 1.5 − 0.2 = 1.3

× 100 = 86.67 1

87 times more likely 1

4 Many diseases more prevalent in overcrowded situations as 1 Any other valid explanation.
transmission is easier.
Poor cities in less developed countries have this problem. 1
Injecting drug abuse increases risk of transmission of many 1
blood‑borne diseases.
This problem is more common in wealthy countries. 1
Poor diet linked with non‑communicable diseases (e.g., heart disease) 1
in all countries
and to poor immune system and more communicable diseases in less 1
developed countries.

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 Student Book answers B5 Communicable diseases

B5.2 Pathogens and disease

Question Answer Marks Guidance
number
1a microorganisms known as pathogens 1
1b as a result of reaction to toxins produced, 1
or damage caused to cells 1
2a Any two from: 2
• by air
• direct contact
• direct contact of body fluids
• by contaminated water
• by undercooked or contaminated food.
2b Any two from: 2
• by air
• direct contact
• by contaminated water

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 Student Book answers B5 Communicable diseases

Question Answer Marks Guidance

number
2c People
any two from: 2
• by air- droplet infection: droplets full of pathogens expelled in
coughing, sneezing, or talking, droplets breathed in by others,
• direct skin contact- pathogens spread from skin of one person to
skin of another,
• direct contact of body fluids- pathogens pass directly from inside
one person’s body into another,
• by contaminated water- taking in pathogen through digestive
system,
• by undercooked or contaminated food- taking in pathogen
through digestive system.
Plants
any two from: 2
• by air- fungal spores carried in air from one plant to another,
• by direct contact- pathogens on traces of plant material come
into contact with new plants in the soil and infect them,
• by contaminated water- fungal spores carried in splashes of
water from one plant to another
3 Bacteria are single-celled organisms much smaller than plant and 1
animal cells.
Viruses are even smaller than bacteria. 1
Bacteria divide rapidly by splitting in two (binary fission). 1
Viruses take over body cells and reproduce inside them. 1
Bacteria may produce toxins or directly damage body cells. 1
Viruses damage and destroy cells. 1

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 Student Book answers B5 Communicable diseases

B5.3 Growing bacteria in the lab

Question Answer Marks Guidance
number
1a To find out what nutrients they need to grow 1
and to investigate which chemicals are best at killing them. 1
1b Agar gel is a culture medium 1
giving microorganisms everything they need to grow. 1
2a reduces risk of growing dangerous pathogens 1
2b To prevent contamination of culture by microorganisms from the 1
environment
and to prevent release of potentially harmful microorganisms that might 1
grow.
2c Higher temperatures enable microorganisms to grow much more rapidly 1
so that they can be identified sooner (e.g., in hospital labs) 1
or to produce products more quickly in industry (e.g., insulin-producing 1
GM bacteria).
3 Petri dish has limited supplies (nothing new added), 2 Any other valid limiting factor.
bacteria use up available food and oxygen (limiting growth), 2
Petri dish has no mechanism for removal of waste products (build‑up of 2
carbon dioxide and other toxins can poison bacteria and stop growth).

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 Student Book answers B5 Communicable diseases

B5.4 Preventing bacterial growth

Question Answer Marks Guidance
number
1a Disinfectants are used to kill bacteria in environment but are toxic to 1
people,
antiseptics are disinfectants that kill bacteria and are safe to use on 1
human skin,
antibiotics are chemicals that can be used inside body to kill bacteria or 1
prevent them from growing.
1b These rooms contain most bacteria 1
and are where people are most careful about hygiene. 1
2 Bacteria will grow rapidly to begin with as they have everything they 1
need –
plenty of food, plenty of oxygen, few waste products. 1
Conditions are optimal for growth and division. 1
As time passes, food and oxygen are used up 1
and waste products build up that cannot escape. 1
Lack of resources and build‑up of toxins slows down and eventually 1
stops growth, colony dies.
3a A: (radius of A = 2.5 mm) area = 3.142 × 2.52 = 19.6 mm2 1
B: (radius of B = 5.05 mm) area 3.142 × 5.052 = 81.7 mm2 1
C: (radius of C = 7.9 mm) area 3.142 × 7.92 = 196.1 mm2 1
3b
= 9.985 1
Highest concentration approximately 10 times more effective than 1
lowest concentration (an order of magnitude more effective).

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 Student Book answers B5 Communicable diseases

B5.5 Preventing infections

Question Answer Marks Guidance

number
1 Any three from: 3 Any other valid example.
• wiping work surfaces with disinfectant
• cleaning toilets
• keeping raw meat away from food eaten uncooked
• using tissues to blow nose
• washing hands before handling food
2 wiping work surfaces with disinfectant: destroys microorganisms 6 2 marks per example for answers given in
present after preparing raw food, question 1.
cleaning toilets: destroys bacteria from faecal material, Any other valid explanation.
keeping raw meat away from food eaten uncooked: prevents spread of
pathogens that will not later be destroyed by cooking, allowing the
pathogens into the gut,
using tissues to blow nose: contains pathogen-filled mucus for disposal,
washing hands before handling food: prevents spread of pathogens
onto food.
3 Pathogens are very small, so before development of microscopes 1
people had no way of seeing bacteria or viruses.
Inability to see microorganisms made it very difficult to understand how 1
diseases spread.
Evidence (e.g., improved hygiene reducing the deaths from childbed 1
fever) was seen as challenging normal practice.
Difficult to convince people whose ideas are entrenched. 1
Need people prepared to take a chance (e.g., Pasteur, Lister). 1
Takes time for evidence of effectiveness of new idea to build up. 1

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 Student Book answers B5 Communicable diseases

B5.6 Viral diseases

Question Answer Marks Guidance
number
1a fever 1
red skin rash 1
1b improved living standards (less overcrowding) have reduced spread of 1
disease by droplet infection,
vaccination programme for babies and children has reduced pool of 1
infection
2a HIV is virus that causes AIDS. 1
2b HIV attacks immune cells, causing only a mild, flu-like illness initially. 1
Without treatment the virus remains hidden after initial mild illness, 1
damaging the immune system to the extent that it cannot defend the 1
body against infections and certain cancers.
These diseases kill the patient. 1
3ai 4,200,000 + 4,400,000 + 4,100,000 + 3,800,000 + 3,300,000 + 3
3,100,000 = approx. 22,9000,000 cases
3 a ii 800,000 + 800,000 + 550,000 + 700,000 + 500,000 + 600,000 = approx. 3
3,950,000 cases
3b 2
1980−1985: × 5 = 1 145 000 people

2000−2005: × 5 = 197 000 people 2

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 Student Book answers B5 Communicable diseases

B5.7 Bacterial diseases

Question Answer Marks Guidance
number
1 kill bacteria OR prevent growth of bacteria 1
2a Most common causes are eating either undercooked food contaminated 1
with Salmonella
or food prepared in unhygienic conditions that becomes contaminated 1
by Salmonella bacteria.
2b Any three from: 3 Any other valid suggestion.
• doesn’t last long (only a few days)
• unpleasant but not serious for most people
• antibiotics would be lost from system through sickness and
diarrhoea
• risks development of antibiotic resistance
3a sexually transmitted disease 1
pathogens passed from one partner to another during unprotected 1
sexual contact
3b bacterial infection, 1
so could be treated with antibiotics 1
3c Any three from: 3
• being celibate,
• having a single sexual partner,
• limiting number of sexual partners,
• always using barrier method
• of contraception (e.g., condom).

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 Student Book answers B5 Communicable diseases

B5.8 Diseases caused by fungi and protists

Question Answer Marks Guidance
number
1a Any three from: 3
• spores carried in air,
• spores in water splashes,
• contaminated plant material in soil,
• direct contact between healthy and diseased leaves.
1b Fungus causes black spots on leaves that then turn yellow and fall early, 1
reducing leaf area for photosynthesis 1
and limiting food available to make flowers. 1
2a Through bite of female Anopheles mosquito 1
infected with malaria parasite from another blood meal. 1
2b nets prevent mosquito bites, 1
insecticide kills mosquitoes 1
3 awareness: 6
• avoid malarial areas if possible,
• be aware if malaria is in intended region of travel;
bite prevention:
• precautions such as insecticide‑treated mosquito nets to sleep
under, mosquito netting at windows and doors,
• use of insect repellent,
• keeping skin covered;
chemoprophylaxis:
• take antimalarial drugs that kill parasites in blood;
diagnosis:
• early malaria treatment more likely to be effective,
• have blood test for early diagnosis if ill after travel to malarial area.

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 Student Book answers B5 Communicable diseases

B5.9 Human defence responses

Question Answer Marks Guidance

number
1a prevents pathogens transferring from hands to food 1
1b prevents pathogens coming into contact with other people or your 1
hands
1c prevents pathogens from gut being taken in with drinking water 1
2a Clotted blood prevents pathogens getting into body through cuts in skin. 1
If blood won’t clot properly, pathogens may get in through open cuts. 1
2b White blood cells destroy pathogens. 1
If number of white blood cells falls, fewer pathogens will be destroyed, 1
increasing likelihood of infection. 1
3 to include detail on ingestion and digestion (destruction) of 2
microorganisms,
production of antibodies to target and destroy particular pathogens, 2
production of antitoxins to counteract toxins released by pathogens 2

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 Student Book answers B5 Communicable diseases

B5.10 More about plant diseases

Question Answer Marks Guidance

number
1a plant growth stunted 1
as insufficient nitrate to convert sugars from photosynthesis into 1
proteins for protein synthesis
1b leaves yellow 1
as insufficient magnesium to make chlorophyll so plant can’t 1
photosynthesise effectively
2 Plant attacked by fungal or bacterial pathogen, 1
or by nematode worms or other plant pest, 1
damaging roots 1
so they cannot absorb mineral ions from soil effectively. 1
3 Basic table shown below – students should focus on different 4
approaches depending on chosen audience.
Common symptoms Pathogen/pest type Example of disease
stunted growth n/a nitrate deficiency
areas of decay or fungi black spot
rotting
growths bacteria crown gall
damaged roots, nematodes, aphids root knot disease
malformed stems/
leaves
yellow leaves n/a magnesium
(chlorosis) deficiency
mosaic patterns viruses tobacco mosaic virus
presence of visible aphids, caterpillars n/a
pests

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 Student Book answers B5 Communicable diseases

B5.11 Plant defence responses

Question Answer Marks Guidance

number
1a Any three from: 3
• cellulose cell walls,
• waxy cuticle,
• bark,
• leaf fall,
• antibacterial
• chemicals.
1b Any three from: 3
• poisons,
• thorns,
• hairy stems/leaves,
• drooping or curling when touched,
• mimicry
2 cellulose cell walls: resist invasion by microorganisms; 6
waxy cuticle: barrier to pathogens;
bark: protective layer hard for pathogens to penetrate;
leaf fall: pathogens removed when leaves fall;
antibacterial chemicals: kill bacterial pathogens;
poisons: make herbivores unwell so deter eating;
thorns: make plant unpleasant/painful to eat;
hairy stems/leaves: deter eating and egg laying;
drooping or curling when touched: dislodges insects, frightens small
animals;
mimicry: mimic unhealthy plants or existing eggs

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