CHAPTER 3 MARKING SCHEME

1 a i X - Phospholipid 2 marks
Y - Channel/pore protein

ii Phospholipid has a polar head called hydrophilic head and a pair of non- 3 marks
polar tails called hydrophobic tails. In plasma membrane, phospholipids
arrange themselves in two layers called phospholipid bilayer.

b i Q – water, fatty acids, glycerol, steroids, vitamin A,D,E,K /oxygen/carbon 2 marks

dioxide
R – glucose, amino acids

ii Q – small non polar molecules/lipid soluble 1

R – large water-soluble molecules 1

c - The movement of sodium ions against the concentration gradient 3 marks

- move across the plasma membrane by active transport.
- Carrier protein is needed to transport sodium ions with the aid of energy.

2 a 4 marks

Passive transport Active transport

Similarities
Both are involved in movement of substances across the plasma
membrane
Differences
Down the concentration gradient Against the concentration gradient
No energy is required Chemical energy is required
The substances are distributed Accumulation and elimination of
equally in and out of the cell until molecules and ions from the cell
reach equilibrium
Small molecules / lipid soluble Ions (sodium, potassium, calcium)
substances (water, fatty acids,
glycerol, steroids, vitamin
A,D,E,K/oxygen/carbon dioxide

Do not need carrier/pore protein Need carrier protein

except for facilitated diffusion

b i Amino acids 1+2 marks

- Facilitated diffusion
- Amino acids move towards the bonding sites of specific carrier
protein and bind themselves to specific sites
- Carrier protein changes its shape to allow the molecules to pass
through to the other side of the plasma membrane
- The protein resumes its original shape
ii Potassium ions 1+2 marks
- Active transport
- The carrier protein binds the potassium ions
- ATP split into ADP and phosphate.
 - Energy released by the ATP changes the shape of the carrier protein
to release the potassium ion
C Salt solution 4 marks
- When salt solution is added to the fish, it will create a hypertonic
condition
- Water will diffuse out of fish cells by osmosis
- As a result of water loss, fish becomes dehydrated
- Salt solution diffuses into the fish
- The condition is not suitable for the growth of microorganisms that spoil
the food
-
Vinegar 4 marks
- When vinegar is added to the vegetable, it will create a hypertonic
condition causing water to diffuse through vegetables by osmosis.
- As a result of water loss, the vinegar will diffuse into the vegetable
- Vinegar contains acetic acid that creates an acidic medium (low pH
medium)
- The condition is not suitable for the growth of microorganisms that spoil
the food

PAPER 3

ANSWER SCHEME

No. Mark scheme score

2(i) Able to state a problem statement relating the manipulated variable with the 3
responding variable correctly.
Sampel answers
1. What size of molecules can diffuse pass through a visking
tubing/semipermeable membrane ?
Able to state a problem statement less accurately 2
Sample answers
1. What size of molecule can pass through a visking tubing/ semipermeable
membrane.
Able to state a problem statement at idea level. 1
Sample anwers
1. What molecules can diffuse through a membrane ?
2(ii) Able to state the hypothesis relating the manipulated variable to the responding 3
variable correctly
Sample answers
1. Small molecules can diffuse through the visking tubing but not the large
molecules.
Able to state a hypothesis inaccurately 2
Sample answers
1. The diffusion of molecules through the visking tubing is based on the size of the
molecule.
Able to state a hypothesis at idea level. 1
 Sample answer
Some molecules can pass through the semipermeable membrane/visking tubing.
2(iii) Able to state all three variable correctly 3
Sample answer
1. manipulated variable
- Size of molecules/Type of solution/type of solute
2. Responding variable
-Change of water level in the capillary tube
3. Constant variable
-Visking tube/volume of solution in VT/temperature.
2(iv) Able to list all the important apparatus and material correctly 3
Sample answer
Experiment using capillary tube
Apparatus : beaker/test tube, retort stand, capillary tube, ruler , stop watch
Materials : Visking tubing, sucrose solution, distil water, marker. thread
Able to list at least 3 appratus and at least 3 materials correctly 2

Able to list at least 2 apparatus and at least 2 material correctly 1

2(v) Able to describe the steps of the experiment correctly based on the following 4
aspects:
K1: Preparation of materials and apparatus
K2: Operating the constant variable
K3: Operating the responding variable
K4: Operating the manipulated variable
K5: steps to increase reliability of results accurately
Sample answer
1. Soak a VT(of 15 cm long), in water (for about 5 minutes)
2. ( Open the VT) and tie one end of the tube tightly with a piece of cotton
thread(to form a bag)
3. Fill in the VT with 10 ml(30%) glucose solution using a syringe.
4. Tie the other end of the VT tightly with apiece of cotton thread.
5. Rinse the outer surface of the bag with the distill water.
6. Immerse the VT into a beaker filled with distilled water.
7. After 20 minutes, carry out a benedict test on the liquid outside the VT in
the water.
8. Repeat steps 1-6 using starch/ sucrose solution.
9. Carry out an iodine test/ non reducing sugar test for starch/ sucrose on
the liquid outside the VT in the beaker.
10. Record all the results of the test in a table
11. Repeat all the steps above using VT which has been filled with 10ml
distilled water and immersed in a beaker of 30% sucrose solution.
 Scoring rubric
K1 : steps 1,2,4,6 (at least 3 steps)
K2 : step 1, 7
K3 : step 9 + 10, 7 + 10
K4 : step 8,11
K5 : step 5,2, 4
Any 3-4K 3

Any 2K 2

Any 1K 1

2(vi) Able to construct a table to record data based on the following aspects 1
1. Correct title
2. Correct substance

Content in VT Content in beaker Change in liquid

level in CT.
sucrose water
water sucrose