CORE PRACTICAL 1: VITAMIN C CONTENT OF FOODS SPECIFICATION

REFERENCE
INVESTIGATE THE QUALITATIVE AND QUANTITATIVE CONTENT OF VITAMIN C IN FOODS 2.4
(6.1, 6.2, 6.3, 6.4, 6.10, 9.2)

Introduction
Objectives
Vitamin C (ascorbic acid) is an antioxidant. It protects cells from damage by
free radicals (unstable molecules made during metabolism) by becoming ●● To investigate the qualitative
oxidised by the free radicals. Free radicals may promote cancer, heart disease and quantitative vitamin C
and stroke, so vitamin C is essential for general good health. Vitamin C is also content of foods
essential for keeping skin, blood vessels and joints healthy by helping to Equipment
make collagen. ●● eye protection
DCPIP (dichlorophenolindophenol) is blue when dissolved in water and in the ●● syringes – 1 mL and 5 mL
oxidised state. When reduced, it becomes colourless. In acid conditions DCPIP
●● 0.1% DCPIP solution
is red/pink. When DCPIP is reduced by vitamin C, the vitamin C is oxidised.
●● test tubes
So, when you add DCPIP solution to a solution of vitamin C, the blue colour of
DCPIP disappears. This shows that vitamin C is present. This is a qualitative ●● test tube rack
test; it shows that vitamin C is present but does not measure how much ●● 0.1% vitamin C solution
vitamin C there is. ●● a selection of fruit juices
If we use a vitamin C solution of known concentration, we can find out how ●● a selection of vegetable
much vitamin C is needed to decolorise a specific volume of DCPIP solution. extracts
We can then find out how much vitamin C is in particular liquids such as fruit
juices or vegetable extracts. This is a quantitative test. ! Safety notes
If each group of students tests a different juice or extract in the quantitative ●● Wear eye protection.
tests below, you can share your results with each other. ●● Avoid skin contact with the
Your teacher may watch to see if you can: DCPIP and any of the other
solutions.
●● follow instructions
●● Do not taste any of the juices
●● work carefully and take readings from equipment accurately
or extracts.
●● work safely, reducing the risk of harm from hazards.
●● Wash off any chemical
splashes immediately.
Part 1: Qualitative test
Sample material. Not for resale, circulation or distribution in whole or in part. © Pearson 2021.

Method
1 Use a 1 mL syringe to place 1 mL DCPIP solution into a test tube in a rack.
2 Use another syringe to add fruit juice or vegetable extract to the DCPIP
solution until all the blue colour of the DCPIP solution has disappeared.
3 This shows you that the juice or extract you tested contains vitamin C.
However, it does not tell you how much vitamin C is in that food.
Learning tip
Part 2: Quantitative test ● A 0.1% solution contains 0.1 g (100 mg) of solid in 100 mL
Method water. Therefore, in 1 mL of the solution there is 1 mg of solid.
● Vitamin C and DCPIP react together in a 1 : 1 ratio. This
means that when 1 mL 0.1% DCPIP solution (containing 1 mg
solid DCPIP) is decolorised, 1 mg vitamin C has been added.
● You should find that 1mL 0.1% vitamin C solution
decolorises 1mL 0.1% DCPIP solution, because there is
100mg solid vitamin C (ascorbic acid) in 100mL of 0.1%
solution of vitamin C. Therefore, there is 1mg vitamin C per
1mL of the 0.1% solution.
Analysis
fruit juice solution The 0.1% vitamin C solution contains 1mg vitamin C per mL.
The 0.1 % DCPIP solution contains 1mg DCPIP per mL.
DCPIP and vitamin C react together in a 1:1 ratio.
test tube Therefore 1mL 0.1% vitamin C solution decolorises 1mg
DCPIP.
Therefore, the volume of fruit juice that decolorises 1mL 0.1%
DCPIP solution contains 1mg vitamin C.
DCPIP solution
2
 Investigating the Vitamin C Content of Food & Drink
• Vitamin C is found in green vegetables, fruits, and potatoes
• It is essential for a healthy diet
• The chemical name for vitamin C is ascorbic acid
o Ascorbic acid is a good reducing agent and therefore it is easily oxidised
• Methods for the detection of vitamin C involve titrating it against a solution of an oxidising
agent called DCPIP
o DCPIP is a blue dye that turns colourless in the presence of vitamin C
o Titration is a method of chemical analysis that involves determining the quantity of a
substance present by gradually adding another substance; in this case the concentration of
vitamin C is determined by gradual addition of a vitamin C solution to DCPIP

Apparatus
• Measuring cylinder
• Vitamin C solutions • Pipette
• 1% DCPIP solution • Stop watch
• Distilled water • Test tubes
• Range of fruit juices

Method

1. Make up a series. e.g. six, of known vitamin C concentrations

o This can be done by serial dilution
2. Use a measuring cylinder to measure out 1 cm3 of DCPIP solution into a test tube
3. Add one of the vitamin C solutions, drop by drop, to the DCPIP solution using a graduated pipette
or burette
4. Shake the tube for a set period of time using a stop watch
o It is important to keep the shaking time the same for each concentration; this is a control variable
5. When the solution turns colourless record the volume, in number of drops, of vitamin C solution added
6. Repeat steps 2-5 for the same concentration twice more and calculate an average
7. Repeat steps 2-6 for each of the known concentrations
8. Results can be plotted as a line of best fit showing the average volume of vitamin C needed to
decolourise DCPIP against the concentration of vitamin C
o This is a calibration curve and can be used to find the concentration of vitamin C in
unknown samples such as fruit juices

Drops of vitamin C solution of known concentration can be added to DCPIP to determine the
volume required for the DCPIP to be decolourised
Risk assessment
• DCPIP is an irritant
o Avoid contact with the skin
o Wear eye protection

Results
• The volume of vitamin C solution required to decolourise DCPIP should decrease as the
concentration of the vitamin C solution increases
• The results of the experiment can be plotted on a graph of volume of vitamin C needed to
decolourise DCPIP against the concentration of vitamin C
o The line of best fit for such a graph is known as a calibration curve; unknown substances
can be compared to it to gain an estimate of their vitamin C concentration
• The calibration curve produced from this experiment can be used to estimate the concentration
of vitamin C in fruit juices

A graph of volume of vitamin C needed to decolourise DCPIP against vitamin C concentration

can be used as a calibration curve to estimate the vitamin C concentration of unknown substances
AIM
To investigate the vitamin C content in different fruit juices.
INDEPENDENT VARIABLE
Type of fruit juice
DEPENDENT VARIABLE
Volume of juice (cm³) required to decolourise 1cm³ of DCPIP
CONTROL VARIABLES
• Temperature – measure temperature with thermometer. Carry out in same place
• Concentration of DCPIP – 1% solution used each time
• Volume of DCPIP – 1cm³ of DCPIP solution used each time
• Shake each tube same number of times (e.g. 3 times)
• Same end point colour – until the blue colour of DCPIP just about disappears
EQUIPMENT
• 1% DCPIP solution
• 1% vitamin C solution
• Range of fruit juices
• Test tubes (Version 2)
• Conical flasks (Version 1)
• Pipette accurate to 1cm³
• Burette (Version 1)
CONTROL
Use a 1% vitamin C solution to decolourise 1cm³ of 1% DCPIP solution
METHOD (VERSION 1)
1. Pipette 1cm³ of 1% blue DCPIP into a conical flask .
2. Fill up a burette with the first type of fruit juice to be used and take a note of the start
value.
3. Use the burette to slowly add the fruit juice to the DCPIP drop by drop. Swirl the
contents of the conical flask with one hand whilst controlling the tap with the other.
4. Close the tap as soon as the DCPIP loses its blue colour and note the end value.
5. Work out how much volume of the fruit juice was needed to decolourise the DCPIP
and note this down in an appropriate table.
6. Repeat this procedure for the other fruit juices available. Repeats can be carried out 2
times to obtain mean results.
METHOD (VERSION 2)
1. Pipette 1cm³ of 1% blue DCPIP into a test tube.
2. Use an accurate pipette to add 1-3 drops of the first fruit juice to the same test tube
and then shake the mixture 3 times. Continue to add drops and shake the contents of
the test tube until the blue colour of the DCPIP disappears. Note down the volume of
fruit juice that was used up.
3. Repeat this procedure for the other fruit juices available. Repeats can be carried out 2
times to get mean results.
RESULTS & CALCULATIONS
Results can be recorded in a table as well as a bar chart. Mean values should be calculated from
the repeats to produce a more accurate result. We can also work out the mass of vitamin C
required to decolourise 1cm³ of DCPIP along with the mass of vitamin C present in the fruit juice
samples. We know that 1cm³ of 1% vitamin C solution should contain 10mg of vitamin C:
 www.igexams.com
9

2 Fig. 2.1 is a photograph of a tomato fruit that has been cut in half.

Fig. 2.1

(a) (i) Draw a large diagram of the tomato fruit shown in Fig. 2.1.

[4]
© UCLES 2021 0610/62/F/M/21 [Turn over
 www.igexams.com
10

(ii) Describe how you could show that a tomato fruit contains vitamin C.

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

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

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

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

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

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

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

© UCLES 2021 0610/62/F/M/21

 www.igexams.com
11

(b) Fig. 2.2 is a photomicrograph of a tomato seed.

magnification ×50

Fig. 2.2

Measure the length of line PQ on Fig. 2.2.

length of PQ ................................................. mm

Calculate the actual size of the tomato seed using the formula and your measurement.

length of line PQ
magnification = actual length of the tomato seed

Include the unit.

Space for working.

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

© UCLES 2021 0610/62/F/M/21 [Turn over

 www.igexams.com
12

(c) Plan an investigation to determine the optimum (best) temperature for germination of tomato
seeds.

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

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

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

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

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

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

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

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

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

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

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

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

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

[Total: 16]

Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every
reasonable effort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the
publisher will be pleased to make amends at the earliest possible opportunity.

To avoid the issue of disclosure of answer-related information to candidates, all copyright acknowledgements are reproduced online in the Cambridge
Assessment International Education Copyright Acknowledgements Booklet. This is produced for each series of examinations and is freely available to download
at www.cambridgeinternational.org after the live examination series.

Cambridge Assessment International Education is part of the Cambridge Assessment Group. Cambridge Assessment is the brand name of the University of
Cambridge Local Examinations Syndicate (UCLES), which itself is a department of the University of Cambridge.

© UCLES 2021 0610/62/F/M/21

 10

2 Cabbage leaves contain vitamin C. Boiling the cabbage in water reduces the vitamin C content of
the leaves. Some students investigated the effect of boiling time on the concentration of vitamin C
remaining in the cabbage leaves.

(a) The students prepared the cabbage samples using this method:

Step 1 Heat a large volume of water until it begins to boil.

Step 2 Measure the mass of chopped cabbage leaves.

Step 3 Place the chopped cabbage leaves into the boiling water.

Step 4 Continue to boil the water.

Step 5 Remove a sample of cabbage leaves from the water at each time interval.

State two pieces of apparatus, other than safety equipment, that would be required to carry
out the method described in steps 1 and 2.

1 ................................................................................................................................................

2 ................................................................................................................................................
[2]

(b) The vitamin C concentration of each cabbage leaf sample was then determined.

The results of the investigation are shown in Table 2.1.

Table 2.1

vitamin C
boiling time concentration
/ minutes / mg per 100 g of
cabbage leaves
0 34
5 31
10 26
15 22
25 13

© UCLES 2022 0610/62/F/M/22

 11

(i) Plot a line graph on the grid of the data in Table 2.1.

[4]

(ii) Use your graph to estimate the concentration of vitamin C in a sample of cabbage leaves
that has been boiled for 20 minutes.

Show on your graph how you obtained your estimate.

.......................................... mg per 100 g

[2]

© UCLES 2022 0610/62/F/M/22 [Turn over

 12

(iii) Table 2.1 shows that at the start of the investigation 100 g of unboiled cabbage leaves
contained 34 mg of vitamin C.

Using the information in Table 2.1, calculate the percentage decrease in the vitamin C
content of 100 g of cabbage leaves after boiling for 25 minutes.

Give your answer to two significant figures.

Space for working.

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

(c) The students wanted to know if the vitamin C had moved from the cabbage leaves into the
water that the leaves were boiled in.

State how the students could test the water for the presence of vitamin C.

Include the result of a positive test.

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

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

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

............................................................................................................................................. [2]

[Total: 13]

Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every
reasonable effort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the
publisher will be pleased to make amends at the earliest possible opportunity.

To avoid the issue of disclosure of answer-related information to candidates, all copyright acknowledgements are reproduced online in the Cambridge
Assessment International Education Copyright Acknowledgements Booklet. This is produced for each series of examinations and is freely available to download
at www.cambridgeinternational.org after the live examination series.

Cambridge Assessment International Education is part of Cambridge Assessment. Cambridge Assessment is the brand name of the University of Cambridge
Local Examinations Syndicate (UCLES), which is a department of the University of Cambridge.

© UCLES 2022 0610/62/F/M/22

 8

2 (a) A scientist investigated the nutritional content of fruit juice.

(i) State the name of the reagent or solution that would be used to test the fruit juice for
starch.

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

(ii) State the name of the reagent or solution that would be used to test the fruit juice for
reducing sugars.

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

(iii) A sample of fruit juice was tested for protein.

State the result of a positive test.

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

(b) Fruit juice contains vitamin C.

Plan an investigation to determine the effect of temperature on vitamin C concentration in fruit

juice.

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

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

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

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

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

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

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

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

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

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

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

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

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

© UCLES 2023 0610/62/F/M/23

 9

(c) Scientists wanted to find out if drinking beetroot juice lowers blood pressure.

Two groups of men had their systolic blood pressure measured. Group 1 drank 500 cm3 of
beetroot juice and group 2 drank 500 cm3 of apple juice.

After six hours their systolic blood pressures were measured again.

The results are shown in Table 2.1.

Table 2.1

mean systolic blood pressure / mm Hg

group
before drinking after six hours

1 132.4 127.4

2 131.3 132.1

(i) Using the data in Table 2.1, calculate the percentage change in mean systolic blood
pressure for group 1.

Give your answer to one decimal place.

Space for working.

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

(ii) State one factor that was kept constant in the investigation described in 2(c).

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

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

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

© UCLES 2023 0610/62/F/M/23 [Turn over

 2

1 Some students carried out tests for vitamin C. For

Examiner's
Use
They were provided with three vitamin C solutions, S1, S2 and S3.

S1 had a concentration of 0.2% vitamin C.

S2 had a concentration of 0.05% vitamin C.
The concentration of S3 was not known.

• The students measured 1 cm3 of starch solution into a test-tube.

• They added 1 cm3 of solution S1.

• The students added iodine solution, counting drop by drop, until a blue colour
appeared. This was the end-point for solution S1.

• They repeated the test on solutions S2 and S3.

These are the results that the students recorded.

(a) Record the students’ observations in a suitable table using the space below.

[4]

© UCLES 2011 0610/63/M/J/11

 3

(b) Use these results to suggest the approximate vitamin C concentration of S3. For
Examiner's
Use
Give reasons for your answer.

[3]

(c) Suggest four ways in which you could improve this method to find the concentration of
an unknown vitamin C solution.

1.

2.

3.

4.

[4]

© UCLES 2011 0610/63/M/J/11 [Turn over

 4

(d) Fig. 1.1 shows the results of a similar investigation into the concentration of vitamin C For
in five fruit juices. The students counted the number of drops of iodine solution used to Examiner's
Use
reach the end-point for each fruit juice.

Fig. 1.1

(i) On the grid below plot the data from Fig. 1.1 to show the variation in the number of
drops of iodine solution required to reach the end-point.

[5]

(ii) State which fruit juice has the highest concentration of vitamin C.

[1]

[Total: 17]

© UCLES 2011 0610/63/M/J/11

 2

1 Vitamin C is an important component of a balanced diet. Many health drinks contain vitamin C.

A student estimated the concentration of vitamin C in a health drink by comparing it to solutions

with known concentrations of vitamin C.

DCPIP is an indicator for vitamin C. When added to a vitamin C solution, the blue DCPIP reacts
with vitamin C and becomes colourless. Drops of DCPIP are added to the vitamin C solution until
the solution remains blue.

Step 1 The student labelled four beakers A, B, C and D and used the information in Table 1.1 to
make the vitamin C solutions in the four labelled beakers.

Table 1.1

volume of 1.00% vitamin C volume of final percentage

beaker
solution / cm3 water / cm3 concentration of vitamin C

A 10 30 0.25

B 20 20 0.50

C 30 10

D 40 0 1.00

(a) (i) Complete Table 1.1 by calculating the final percentage concentration of vitamin C in
beaker C.

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

Step 2 A syringe was used to transfer 0.5 cm3 of the vitamin C solution from beaker A into a
test‑tube labelled A.

Step 3 The student filled a dropping pipette with a 1% DCPIP solution and added one drop at a
time to test‑tube A. The blue colour disappeared as vitamin C reacted with the DCPIP.

The number of drops was counted as they were added to the test‑tube.

Step 4 The student stopped adding drops of DCPIP to test‑tube A when the solution remained
blue in colour when a drop was added. The total number of drops of DCPIP added was
recorded.

Step 5 The student then repeated steps 2 to 4 using the solutions from beakers B, C and D and
test‑tubes labelled B, C and D.

Step 6 The student then repeated steps 2 to 5 to obtain a second set of results.

© UCLES 2021 0610/63/M/J/21

 3

The student’s results are shown in Fig. 1.1.

Trial
1 2
Trial ps
= 6 dro test-t
ube A ube A
test-t = 4 dr
rops ops
B = 13 d test-t
ube ube B
test-t = 11 d
= 18 drops test-t
rops
ube C ube C
test-t = 18 d
23 d rops rops
test-t
ube D = ube D
test-t = 21 d
rops

Fig. 1.1

(ii) Prepare a table to record the results shown in Fig. 1.1.

Your table should include the average of the two trials.

[5]
© UCLES 2021 0610/63/M/J/21 [Turn over
 4

(iii) State a conclusion for the student’s results.

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

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

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

(iv) Suggest why the student repeated the investigation.

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

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

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

Step 7 The student put 0.5 cm3 of health drink H into a clean test‑tube. They then added drops
of 1% DCPIP to the test‑tube until the solution in the test‑tube remained blue.

A total of 10 drops of DCPIP were added to the sample of health drink H.

(v) Estimate the percentage concentration of vitamin C in health drink H, using the
information in Table 1.1, your table in 1(a)(ii) and step 7.

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

(vi) Suggest two improvements to the method that would allow a more precise estimation of
the vitamin C concentration in health drink H.

1 ........................................................................................................................................

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

2 ........................................................................................................................................

...........................................................................................................................................
[2]

(vii) Identify two variables that were kept constant in this investigation.

1 ........................................................................................................................................

2 ........................................................................................................................................
[2]

© UCLES 2021 0610/63/M/J/21

 5

(b) Explain why counting the number of drops of DCPIP is not accurate.

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

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

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

(c) The manufacturers of health drink H claim that it also contains protein and glucose.

Describe how you would test health drink H for protein and glucose.

Include the results for a positive test.

protein .......................................................................................................................................

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

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

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

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

glucose .....................................................................................................................................

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

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

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

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

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

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

...................................................................................................................................................
[5]

[Total: 19]

© UCLES 2021 0610/63/M/J/21 [Turn over

 2

1 A student investigated the effect of temperature on the diffusion of vitamin C.

Vitamin C is an important part of a balanced diet and is found in some fruits and vegetables. When
vegetables are boiled in water the vitamin C diffuses out into the surrounding water. A dialysis
tubing bag filled with vitamin C solution was used to represent a vegetable.

The blue dye DCPIP was used as an indicator for the presence of vitamin C. High concentrations
of vitamin C decolourise DCPIP quickly.

The student used the method described in step 1 to step 14.

Step 1 A syringe was used to fill a dialysis tubing bag with 10 cm3 of vitamin C solution.

Step 2 The outside of the filled dialysis tubing bag was rinsed by dipping it into a beaker of
distilled water.

Step 3 A large test-tube was labelled hot. The dialysis tubing bag was put into the large
test-tube and secured in place with an elastic band, as shown in Fig. 1.1.

Step 4 Steps 1 to 3 were repeated with a second dialysis tubing bag and a large test-tube
labelled cold.

elastic band holding the

open end of the dialysis
tubing bag in place

large test-tube
dialysis tubing bag
containing 10 cm3
of vitamin C solution

Fig. 1.1

Step 5 The large test-tube labelled hot was half-filled with hot water.

Step 6 The large test-tube labelled cold was half-filled with cold water.

Step 7 The temperature of the water in the large test-tube labelled hot was measured.

Step 8 The temperature of the water in the large test-tube labelled cold was measured.

© UCLES 2022 0610/62/M/J/22

 3

Fig. 1.2 shows the readings on the thermometer used in step 7 and step 8.

40 20

35 15

30 10

hot water cold water

Fig. 1.2

(a) (i) State the temperatures of the hot water and the cold water shown on the thermometers
in Fig. 1.2. Include the unit.

temperature of the hot water ..........................

temperature of the cold water .........................

[2]

Step 9 The dialysis tubing bags were left in the large test-tubes for 15 minutes.

Step 10 After 15 minutes, the dialysis tubing bags were removed from the large test-tubes and
discarded. 1 cm3 of the liquid remaining in the large test-tube labelled hot was put into a
clean standard test-tube.

Step 11 A syringe was filled with 10 cm3 of DCPIP solution.

Step 12 One drop of DCPIP was added to the liquid in the standard test-tube and swirled to mix.
After a few seconds the blue colour disappeared.

Step 13 The student continued to add drops of DCPIP until the blue colour remained after mixing.

Step 14 Steps 10 to 13 were repeated with 1 cm3 of the liquid remaining in the test-tube labelled
cold.

© UCLES 2022 0610/62/M/J/22 [Turn over

 4

The unused volumes of DCPIP remaining in the syringes are shown in Fig. 1.3.

10 10
9 9
8 8
7 7
6 6
5 5
4 4
3 DCPIP remaining 3
2 2
1 1

syringe used for the syringe used for the

hot test-tube cold test-tube

Fig. 1.3

(ii) Record the volumes of the DCPIP remaining in the syringes shown in Fig. 1.3.

syringe used for the hot test-tube ....................

syringe used for the cold test-tube ..................

[1]

(iii) Prepare a table to record the volume of DCPIP that has been used in each test-tube, in
the space provided.

Use your answer in 1(a)(ii) and the equation to calculate the volume of DCPIP that has
been used in each test-tube:

volume of DCPIP used = 10 – volume of DCPIP remaining in the syringe

[3]
© UCLES 2022 0610/62/M/J/22
 5

(iv) State a conclusion for these results.

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

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

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

(v) Suggest why the dialysis tubing bag was rinsed in step 2.

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

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

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

(vi) Identify one source of error in step 5 or step 6 and suggest a suitable piece of equipment
to overcome this error.

error ...................................................................................................................................

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

equipment .........................................................................................................................

...........................................................................................................................................
[2]

(vii) Identify the variable that the student changed (independent variable) and the variable
that was measured (dependent variable) in this investigation.

independent variable .........................................................................................................

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

dependent variable ............................................................................................................

...........................................................................................................................................
[2]

(viii) Suggest why repeating the procedure several times would improve the investigation.

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

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

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

© UCLES 2022 0610/62/M/J/22 [Turn over

 6

(b) Dialysis tubing acts as a partially permeable membrane and can be used to represent a
model cell to investigate osmosis.

Plan an investigation to find out how different concentrations of sugar solutions affect the
movement of water into or out of dialysis tubing.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[Total: 19]

© UCLES 2022 0610/62/M/J/22

 2

1 A student investigated the nutrient content of three types of drink:

• drink A
• drink B
• drink C.

The student used these methods for the three tests on each of the drinks:

Test 1 Testing for reducing sugars:

• Label three test-tubes A, B and C.

• Put 1 cm3 of drink A into test-tube A.
• Put 1 cm3 of drink B into test-tube B.
• Put 1 cm3 of drink C into test-tube C.
• Add 1 cm3 of Benedict’s reagent to each test-tube.
• Put all three test-tubes into a hot water-bath.
• Start the stop-clock and leave the test-tubes in the water-bath for five minutes.
• After five minutes, remove the test-tubes from the water-bath.
• Observe and record the colours in each test-tube.

Test 2 Testing for starch:

• Place two drops of each drink onto a white tile.

• Add two drops of iodine solution to each drink sample.
• Observe and record the colours on the tile for each sample.

Test 3 Testing for protein:

• Label three test-tubes A, B and C.

• Put 1 cm3 of drink A into test-tube A.
• Put 1 cm3 of drink B into test-tube B.
• Put 1 cm3 of drink C into test-tube C.
• Add 1 cm3 of biuret reagent to each drink sample.
• Observe and record the colours in each test-tube.

(a) The student’s observations are shown in Fig. 1.1.

Test 1 drinks A and B were blue, C was brick-red

Test 2 drinks B and C were both brown, and

A was blue-black

Test 3 drinks B and C were both lilac, while A was blue

Fig. 1.1

© UCLES 2023 0610/63/M/J/23

 3

(i) Prepare a table to record the colours observed by the student for all three tests for
each drink.

Do not include conclusions in your table.

[4]

(ii) State which nutrients are present in each drink.

drink A ...............................................................................................................................

drink B ...............................................................................................................................

drink C ...............................................................................................................................
[3]

(iii) Identify one safety hazard associated with Test 1.

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

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

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

© UCLES 2023 0610/63/M/J/23 [Turn over

 4

(b) The vitamin C content and the fat content of three other drinks D, E and F were determined.

It was found that:

• drink D contained vitamin C

• drink E contained fat
• drink F contained vitamin C and fat.

(i) State the reagent used when testing for vitamin C.

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

(ii) Describe the method for the emulsion test for fats.

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

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

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

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

..................................................................................................................................... [2]

(iii) The results for one of the drinks are shown in Table 1.1.

Table 1.1

test observation

vitamin C the solution is colourless

fat a white emulsion has formed

Identify the drink from the results provided in Table 1.1.

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

(iv) Explain how you identified the drink from the results provided in Table 1.1.

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

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

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

© UCLES 2023 0610/63/M/J/23

 5

(c) Three types of food contain different concentrations of the enzyme catalase.

Catalase catalyses the breakdown of hydrogen peroxide to release water and oxygen gas:

hydrogen peroxide water + oxygen

The production of oxygen gas can be used to measure the activity of the enzyme.

Plan an investigation to compare the concentrations of catalase in the three types of food.

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

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

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

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

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

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

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

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

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

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

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

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

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

[Total: 19]

© UCLES 2023 0610/63/M/J/23 [Turn over

 2

1 A student investigated the vitamin C concentration in three different health drinks: A, B and C.

The concentration of vitamin C can be estimated in a sample of health drink by testing it with
iodine solution. The test involves adding drops of iodine solution to the health drink sample until
the sample remains blue-black.

The greater the volume of iodine solution added, the higher the concentration of vitamin C in the
health drink.

The student used this method:

Step 1 Label three test-tubes A, B and C.

Step 2 Use a syringe to add 1 cm3 of starch suspension to each of test-tubes A, B and C.

Step 3 Use a clean syringe to add 3 cm3 of health drink A to test-tube A.

Step 4 Use a clean syringe to add 3 cm3 of health drink B to test-tube B.

Step 5 Use a clean syringe to add 3 cm3 of health drink C to test-tube C.

Step 6 Use a dropping pipette to add one drop of iodine solution to test-tube A and shake the
test-tube gently to mix the contents.

Step 7 Repeat step 6, counting the number of drops added, until a blue-black colour appears
and stays blue-black after mixing.

Step 8 Record the total number of drops of iodine solution added to test-tube A.

Step 9 Repeat steps 6 to 8 with test-tubes B and C. Refill the dropping pipette with more iodine
solution as necessary.

Step 10 Pour the contents of test-tubes A, B and C into the waste container and rinse the
test-tubes in clean water. Repeat steps 2 to 9 to obtain another set of results.

Step 11 Repeat step 10 to obtain a third set of results.

The student’s results are shown in Fig. 1.1.

C = 3 drops

Solution A = 5 B = 17 =2

=4 = 19 =1

=6 = 15

Fig. 1.1

© UCLES 2022 0610/61/O/N/22

 3

(a) (i) Prepare a table and record the results shown in Fig. 1.1.

Calculate the average number of drops of iodine solution used for each solution.

Include these averages in your table.

[4]

(ii) Suggest a reason why the starch suspension was added to each of the test-tubes in this
investigation.

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

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

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

(iii) State which health drink, A, B or C, has the highest concentration of vitamin C and give
a reason for your answer.

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

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

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

(iv) Identify the variable that was measured (the dependent variable) in this investigation.

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

© UCLES 2022 0610/61/O/N/22 [Turn over

 4

(v) Explain why it was important to use a clean syringe in steps 3, 4 and 5.

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

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

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

(vi) Identify one possible source of error in steps 6 and 7 and suggest an improvement to the
method to reduce the effect of this error.

error ...................................................................................................................................

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

improvement .....................................................................................................................

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

...........................................................................................................................................
[2]

(b) A student prepared six vitamin C solutions of different concentrations. They added drops of
iodine solution until each concentration of vitamin C solution remained blue-black.

The experiment was repeated three times and the average number of drops of iodine solution
added was calculated for each concentration.

Table 1.1 shows the student’s results.

Table 1.1

percentage vitamin C number of drops of iodine solution added

concentration trial 1 trial 2 trial 3 average
0.000 1 1 1 1
0.025 3 3 3 3
0.050 4 19 6 5
0.100 11 10 12 11
0.200 20 16 18 18
0.400 38 36 40 38

(i) The student decided that the result for trial 2 of the 0.050% vitamin C solution was
anomalous.

State what is meant by an anomalous result.

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

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

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

© UCLES 2022 0610/61/O/N/22

 5

(ii) State how the student dealt with the anomalous result when calculating the average
value for the 0.050% vitamin C solution.

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

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

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

(iii) Using the data in Table 1.1, plot a line graph on the grid of the percentage vitamin C
concentration against the average number of drops of iodine solution added.

[4]

(iv) The student was given a health drink, D. It took seven drops of iodine solution to change
it to a blue-black colour.

Use the graph to estimate the vitamin C concentration in health drink D.

On the graph, show how you estimated the vitamin C concentration.

vitamin C concentration of D ........................................................ %

[2]

© UCLES 2022 0610/61/O/N/22 [Turn over

 6

(v) Describe one way in which the method for testing a substance with Benedict’s solution
differs from the method for testing a substance with biuret solution.

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

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

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

[Total: 19]

© UCLES 2022 0610/61/O/N/22

 7

2 (a) Fig. 2.1 is a photograph of the largest butterfly in the world, the Queen Alexandra’s birdwing
butterfly.

E F

magnification ×0.3

Fig. 2.1

(i) Line EF represents the wingspan of the Queen Alexandra’s birdwing butterfly.

Measure the length of line EF on Fig. 2.1.

length of line EF............................................. mm

Calculate the actual wingspan of the butterfly using the formula and your measurement.

length of line EF
magnification =
actual wingspan of the butterfly

Give your answer to two significant figures.

Space for working.

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

© UCLES 2022 0610/61/O/N/22 [Turn over

 8

(ii) Fig. 2.2 shows one wing from the Queen Alexandra’s birdwing butterfly.

Fig. 2.2

Draw a large diagram of the butterfly wing shown in Fig. 2.2.

[4]
© UCLES 2022 0610/61/O/N/22
 4

2 A student is investigating the vitamin C content of a fruit juice.

DCPIP is a dark blue chemical that is decolourised by vitamin C.

A solution containing a higher concentration of vitamin C will take fewer drops to decolourise
DCPIP.

The student is provided with a set of four solutions containing different concentrations of vitamin C
and a fruit juice of an unknown vitamin C concentration.

add drops
to well

DCPIP solution

solution
of vitamin C spotting tile
or fruit juice

Fig. 2.1 (not to scale)

• Using a dropping pipette, the student places two drops of DCPIP into each of five wells of a
white spotting tile.

• She adds drops of the 0.25% vitamin C solution into one of the wells as shown in Fig. 2.1.
She counts the number of drops needed to decolourise the DCPIP.

• She repeats the process for the remaining vitamin C solutions and the fruit juice.

The results are shown in Table 2.1.

Table 2.1

percentage concentration number of drops needed

of vitamin C to decolourise DCPIP
0.25% 20
0.50% 17
0.75% 10
1.00% 5
fruit juice 12

© UCLES 2016 0654/06/SP/19

 5

(a) (i) On the grid provided, use the data from Table 2.1 to plot a graph of the number of drops
needed to decolourise DCPIP against percentage concentration of vitamin C on the
x-axis.

[2]

(ii) Draw the best-fit straight line. [1]

(b) Use your graph to estimate the percentage concentration of vitamin C in the fruit juice.

Mark on the graph to show how you worked this out.

percentage concentration of vitamin C = .......................................................% [2]

(c) The student suggested that drops of distilled water are added to two drops of DCPIP in
another well.

Give one reason why this further test should be used.

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

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

© UCLES 2016 0654/06/SP/19 [Turn over

 6

(d) Suggest two ways in which the experiment may be changed to give more accurate results.

1 ................................................................................................................................................

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

2 ................................................................................................................................................

...................................................................................................................................................
[2]

(e) Suggest one way to improve the reliability of this experiment.

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

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

[Total: 9]

© UCLES 2016 0654/06/SP/19