Dr.

Mohamed El Dahan

Biology OL

Quiz#1

Name :
School :
Grade:
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2 Fig. 2.1 shows a person sitting in a room. A thermometer shows the temperature of the room.

50

40

30
°C
20

10

Fig. 2.1

(a) Give three uses of energy in the body of the person in Fig. 2.1.

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

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

(b) (i) Name the process carried out by the person in Fig. 2.1 that releases energy.

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(ii) State the balanced chemical equation that describes this process.

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(c) The person leaves the room and runs very fast for 200 m. When the person stops running, his
breathing rate and his heart rate remain high for several minutes.
Explain why the person’s breathing rate and heart rate remain high.

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4 (a) Define the term respiration.

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(b) A rowing machine is a piece of apparatus that is used in many fitness centres.

Fig. 4.1 shows a man training on a rowing machine. The man in the photograph has his arms
extended during the rowing stroke as shown in Fig. 4.2.

Fig. 4.1 Fig. 4.2

Use Fig. 4.2 to describe how the hand is moved closer to the chest during the rowing stroke.

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(c) The man has an intense workout on the rowing machine.

Fig. 4.3 shows his oxygen uptake before and during the exercise.

3.0

2.5

2.0

oxygen
consumption 1.5
/ dm3 min–1

1.0

0.5

0.0
0 5 10 15 20 25 30 35
time / min

exercise starts exercise ends

Fig. 4.3

(i) Explain why there is a steep increase in the man’s oxygen consumption at the start of the
exercise.

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2 Some plants can be grown in water using the technique of hydroponics. The roots are in water and
supplied with the ions that they need at the concentrations that support maximum growth. Some
ions can be absorbed both by diffusion and by active transport.

(a) (i) State two features of diffusion that do not apply to active transport.

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

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

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[2]

(ii) Explain how roots are adapted to absorb ions.

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A group of students investigated the effect of soaking small onion bulbs in different concentrations
of sodium chloride solution. They peeled off the outer papery leaves of the onion bulbs and divided
the onions into 6 batches, each with 10 onions.

The onions were surface dried with paper towels and weighed. The mean mass of the onions in
each batch was calculated. The onions were then left in sodium chloride solutions for three hours.

After three hours the students surface dried the onions and weighed them again. Their results are
given in Table 2.1.

Table 2.1

concentration of mean mass of onions / g

percentage
sodium chloride solution before after soaking change in mass
/ g dm–3 soaking for 3 hours
0 147 173 +17.7
25 153 165 +7.8
50 176 172 –2.3
100 154 149 –3.2
150 149 142 –4.7
200 183 175

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(b) (i) Calculate the percentage change in mass of the onions that were in the most concentrated
solution of sodium chloride. Show your working. Write your answer in Table 2.1.

[2]

(ii) Explain why the students calculated the percentage change in mass of the onions.

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(c) The students plotted a graph of the results as shown in Fig. 2.1.

20
percentage change in mass

15

10

0
0 50 100 150 200
–5

–10
concentration of sodium chloride solution / g dm–3

Fig. 2.1

(i) Complete the graph using your answer to (b)(i). [1]

(ii) Use the graph in Fig. 2.1 to estimate the concentration of the sodium chloride solution
that has the same water potential as the onions.

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(d) Using the term water potential, explain why the onions:

gained mass when soaked in dilute solutions of sodium chloride

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lost mass when soaked in concentrated solutions of sodium chloride.

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[4]

[Total: 15]

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3 In Sichuan, in China, a sauce is made from broad bean seeds that have germinated and For
then have been left to ferment. Examiner's
Use

Fig. 3.1 shows a germinating broad bean seed.

N
Fig. 3.1

(a) Name K to N.

N [4]

Broad beans contain starch. The germinating beans are colonised by yeasts and other
fungi, such as Aspergillus.

Aspergillus grows over the surface of beans and digests starch. It has a body made of thin
threads that secrete enzymes, such as amylase.

(b) Name the thin threads that make up the body of a fungus, such as Aspergillus.

[1]

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Enzymes in bean seeds are activated during germination. Some of these enzymes break For
down protein stored in the seeds. Examiner's
Use

A large number of bean seeds were soaked and germinated. Researchers took samples of
germinating seeds over a period of 15 days. The seeds were chopped into small pieces and
crushed with water to make an extract. Equal quantities of the extracts were placed into
protein solutions at pH 5 and at pH 8.

The activity of the enzymes in each extract was determined by recording how quickly the
protein was broken down. The results are shown in Fig. 3.3.

40 pH 8

35

30

25
enzyme activity
/ arbitrary units 20

15 pH 5

10

0
0 2 4 6 8 10 12 14 16

time / days

Fig. 3.3

(d) Describe the activity of the enzymes in the extracts at pH 5 over 15 days.

[3]

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(e) The researchers concluded that the beans contained two different enzymes that break For
down protein. Examiner's
Use

State the evidence from Fig. 3.3 for this conclusion.

[3]

[Total: 15]

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