Name: _______________________________________________

Unit 1 end of topic test

Date:

Time: 50 minutes

Total marks available: 45

Total marks achieved: ______

Questions
Q1.

Figure 7 shows a cyanobacterium magnified 35 000 times.

The line AB shows the diameter of the bacterial cell.

(i) Calculate the actual diameter of the cyanobacterium.

Give your answer in micrometres (μm).
(3)

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(ii) Bacterial cells contain plasmids.

Describe three other features of a bacterial cell.

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(Total for question = 6 marks)

Q2.

A student wanted to investigate the movement of water into and out of cells in potatoes.

The student had the equipment shown in Figure 8.

The test tubes in the rack contain different concentrations of sodium chloride solution.

The solutions were 0.1 M, 0.2 M, 0.3 M, 0.4 M and 0.5 M sodium chloride solution.

The test tube in the beaker contains distilled water.

There are three potato chips in each of the six test tubes.

(i) State why the test tube in the beaker only contains distilled water and three potato chips.
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(ii) State two variables that need to be controlled in this investigation.

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(iii) Explain why the chips in the 0.1 M sodium chloride solution gained mass.
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(Total for question = 6 marks)

Q3.

Crop plants provide a source of energy in the form of carbohydrates such as starch and sugars.

(i) Describe the test to identify simple sugars such as glucose.

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(ii) The amount of energy in the sugars extracted from crop plants can be measured using the
calorimeter shown in Figure 9.

Figure 9
Explain why the calorimeter has a lid.
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(iii) State why it is important to stir the water in the calorimeter.

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(Total for question = 5 marks)

Q4.

A student had solutions of four different foods labelled W, X, Y and Z.

Each solution was tested for starch and protein.

The colour of the solutions after the tests are shown in Figure 1.

(i) Which solution contains starch but not protein?

(1)
A solution W

B solution X

C solution Y

D solution Z

(ii) Describe how a solution of food can be tested for protein.

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(Total for question = 3 marks)

Q5.

State what is produced when lipids are digested.

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(Total for question = 1 mark)

Q6.

Starch is a nutrient in food.

Starch is a source of energy.

Name the enzyme that breaks down starch.

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(Total for question = 1 mark)

Q7.

A student investigated the effect of enzyme concentration on the mass of product formed in one hour.
Figure 6 shows the results of this investigation.

Figure 6

The investigation used the enzyme pepsin from the stomach, at a temperature of 37°C and at a pH of 7.

(i) Which statement gives one way to increase the mass of product formed in this investigation?
(1)
A increase the pH
B decrease the temperature
C decrease the enzyme concentration
D increase the substrate concentration

(ii) Explain why a temperature of 80°C was not used in this investigation.
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(Total for question = 4 marks)

Q8.

Different enzymes catalyse specific reactions.

Explain why enzymes can only catalyse specific reactions.

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(Total for question = 2 marks)

Q9.

Figure 7 shows the activity of the enzymes pepsin and trypsin at different pH levels.

(i) Describe the trend in the graph for the enzyme trypsin.
Use data from the graph to support your answer.
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(ii) State the optimum pH for the enzyme pepsin.
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(iii) Pepsin only works effectively in the stomach.

Describe the conditions in the stomach that allow pepsin to work effectively.
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(Total for question = 7 marks)

Q10.

Visking tubing is made of a plastic material through which small molecules can pass.
The diagram shows how the equipment for an investigation using visking tubing was set up.

In this investigation, the concentration of glucose in the distilled water was measured at the start and
then every five minutes.
The results are shown in the table.

(i) Describe the results of this investigation.

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(ii) Explain the results of this investigation
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11 Explain the similarities and differences between the sub-cellular structures found in:

 a sperm cell

 a ciliated epithelial cell, such as an oviduct lining cell.

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(6)

(Total for Question 11 = 6 marks)