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Quiz 4 J24 G1
Quiz 4 J24 G1
Quiz 4 J24 G1
Combined Science
Student Name:
Student ID:
Biology: /25
Chemistry: /27
Physics: /29
Total: / 81
Duration: 1h 15mins
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5 (a) Fig. 5.1 shows cells X and Y which were taken from different areas of the same leaf.
cell X cell Y
Fig. 5.1
Fig. 5.2 shows a leaf similar to the one from which these cells were taken.
white green
Fig. 5.2
On Fig. 5.2, use label lines and the letters X and Y to show where these leaf cells came from.
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3 The apparatus in Fig. 3.1 is used to investigate the effect of light intensity on the rate of
photosynthesis in the aquatic plant Elodea.
The intensity of light is varied by changing the distance of the plant from the lamp. The light
intensity increases as the distance from the plant decreases.
The rate of photosynthesis is measured by counting the number of bubbles of oxygen produced by
the plant per minute.
Fig. 3.1
The results are used to produce the graph shown in Fig. 3.2.
Fig. 3.2
(a) Use data from the graph in Fig. 3.2 to describe the effect of light intensity on the rate of
photosynthesis.
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7 Fig. 7.1 shows a sealed glass jar containing soil and plants. An oxygen sensor is used to find out
how the concentration of oxygen in the glass jar changes during the day.
The plants can live in the glass jar for several weeks without opening the jar.
bung
oxygen sensor
glass jar
soil
Fig. 7.1
(a) The plants in Fig. 7.1 use carbon dioxide for photosynthesis.
Explain why they do not run out of carbon dioxide in the sealed jar.
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(b) The water needed for photosynthesis enters the root hair cells of the plants.
Describe how the structure of a root hair cell adapts it for water uptake.
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1 (a) Use lines to connect the box on the left to different boxes on the right to make correct
sentences.
One is done for you. The sentence reads ‘Enzymes are present in all organisms’.
If the temperature increases the rate of yoghurt production also increases until 46 °C
is reached. As the temperature increases further, the rate of yoghurt production rapidly
decreases.
A student thinks that enzymes in the microorganisms are involved in making yoghurt.
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