Cambridge OL Biology

Paper 6
By
Dr. Ahmed Riad
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1. Questions will be based on the experimental skills

2. It is weighted as 20% of the final total mark = 40 Marks
3. Time allowed is 1 hour
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You may be asked questions on the following

experimental contexts
1. The recall of familiar, and unfamiliar techniques to record observations and
make conclusion from them.
2. The recall of simple chemical tests, e.g for food substances and the use of
hydrogen-carbonate indicator, litmus and Universal Indicator.
3. To recognize, observe, record and measure images of familiar, and unfamiliar,
biological specimens.
4. Making a clear line drawing from an image of a specimen, calculating the
magnification and adding labels as required.
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1. Describe, explain or comment on
experimental arrangements and techniques.
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2."Plan" an experiment or investigation,
including making reasoned "Predictions" of expected results and
"Suggesting" suitable apparatus and techniques.
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In any Experiment
1-Independent variable is the one you are controlling ( the variable we change during the experiment
ex: time , distance , light intensity [changing by your self ] ) or the factor
being studied & is represented on the X axis
2-Dependent variable is the variable we observe / measure ( the resultant ) in the experiment (volume
of gas released , increase or decrease in mass , change in color …….)
& is represented on the Y axis
3- Controlled variables are all the other factors that must be kept
constant for the same experiment
4- The Control It's a set-up that matches exactly the original experiment/investigation except for
the factor being studied

• How can you increase the reliability of an experiment ?

• by Performing the Experiment 3 times and calculating the average

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The Control
It's a set-up that matches exactly the original
experiment/investigation except for the factor being
studied.

1. Used for Comparison with the experiment end results

2. To insure that there is NO other factors influencing or

affecting your results and only the independent factor
is the only one affecting the results ( desired effect )

3. to make sure to identify clearly and correctly the effect

of the factor under the investigation

• How can you increase the reliability of an experiment ?

• by Doing the Experiment at least 3 times and calculating

the average
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Designing an experiment tips

Find the variable which is to be changed (from the question) and mention how you are going to change it :-

1. List all variables that you have to keep constant throughout the experiment

2. Mention how long your experiment will last.

3. Say how you will measure experiments‘ results (change in colour for example)

4. Write: 'repeat experiment to get more reliable results and minimize error’

5. Set a control for your experiment

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. How can you insure Experimental accuracy

. How can you improve any experiment ( exprerimntal improvements ):

1. Common one: to repeat and take average (mean)

2. Use larger number of sample with the same ( age – number – concentrations – species )

3. Using electronic balance instead of normal balance

4. Using lid and polystyrene cup in heating experiment ( heat insulator for safety and prevent heat los )

5. Using a stop watch instead of a normal watch

6. To be fair and keep factors same and constant

7. Use burette instead of measuring cylinder

8. Same apparatus and instruments

9. Control temp and PH.

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Ex .Steps to follow ( to insure reliable & Fair results )

1- In temperature-enzyme experiment:
1. Same volume and concentrations of same reagents
2. Same of volume of same enzyme
3. Same apparatus used
4. Same time intervals
5. Control pH
6. Apply different temperatures.
7. Note readings and results
8. Plot them and compare
9. Repeat and take average.
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Ex .Steps to follow ( to insure reliable & Fair results )

2- In pH-enzyme experiment:
1. Same volume and concentrations of
same reagents.
2. Same of volume of same enzyme
3. Same apparatus used.
4. Same time intervals
5. Control temperature
6. Apply different pH
7. Note readings and results.
8. Plot them and compare
9. Repeat and take average
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Ex .Steps to follow ( to insure reliable & Fair results )

• The experiment
• Three, one gram, slices of the same potato were put into three separate test tubes.
1. 9 ml of an acid was poured in one
2. 9 ml of a base in the other
3. 9 ml of a neutral, into the control test tube.
• Hydrogen peroxide (H202) was then poured into each test tube.
• The enzyme activity is represented by the amount of bubbles produced.
• Bubble production means that the catalase in the potato is breaking down the
substrate (H202) into products (oxygen and water.)
• Results:-
1. The catalase in the slice of potato that was submerged in the base did not
break down the substrate into products.
2. Compared to the neutral, the catalase in the slice of potato that was
submerged in the acid rapidly broke down the substrate into products.
• Conclusion, pH does affect enzyme productivity.
• In the experiment, it was obvious that the catalase in the potato that was
submerged in the base did not produce any bubbles, which means that the H202
was not broken down into H20 and O2.
• Some problems in the experiment were, the neutral was slightly colder that the
acid and the base, and we could not measure the bubble height because they all
popped as soon as they reached the surface of their liquid.
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Ex .Steps to follow ( to insure reliable & Fair results )

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Ex .Steps to follow ( to insure reliable & Fair results )

3. In germination experiments where pH is a variable:
1. Use same seeds due to age and species
2. Use same number of seeds
3. Same of volume of same enzyme
4. Use same apparatus
5. Keep time intervals the same
6. Control temperature
7. Conduct experiments over different pHs
8. Note readings and results
9. Plot them and compare
10. Repeat and take average
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Ex .Steps to follow ( to insure reliable & Fair results )

4. Experiments where rate needs to be calculated:
1. Prepare your instrumental apparatus
2. Connect test tube to gas syringe
3. Note gas volume
4. Control temperature
5. Record time taken by stopwatch
6. Plot them and compare
7. Repeat and take average of results
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. Ex .Steps to follow ( to insure reliable & Fair results )

5. Variables to be constant in experiments involving 6. Determining the rate of uptake of water by plants
cooling: (transpiration rate)
1. Room temperature
Conditions to keep constant
2. Time interval
1. Plant species
3. Temperature
2. Number of plants
4. Volume of water
3. Volume of water
4. Time interval
5. Apparatus
6. Light intensity
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Ex .Steps to follow ( to insure reliable & Fair results )

7. Make biological tests:

• Scientists often need to know whether or not a particular type of molecules is present in a solution.
• There are number of simple chemical tests that can be carried out on biological solutions.
• a) A special test for lipids.

• An important feature of fats and oils is that they are insoluble in water. This means that you cannot make an aqueous solution of a fat or oil
on which to carry out a biochemical test. However, the fact that lipids are insoluble forms the basils of a physical test. This is known as the
emulsion test: How to?

• 2 cm3 of ethanol are added to the unknown solution, and the mixture is gently shaken.
• the mixture is poured into a test tube containing an equal volume of distilled water.
• If a lipid is present, a milky-white emulsion is formed.

• b) Testing for vitamin C using DCPIP.

• Vitamin C takes the color out of a blue dye called DCPIP.
• The number of drops of vitamin C solution needed to make this happen depends on how concentrated the vitamin C solution is.
• So, if few drops: strong vitamin C solution.
• If many drops: weak vitamin C solution.
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• c. A control is needed to make sure that results are valid:

1. To show that the test is working properly a solution that is known to the substance is tested (for example, the biuret reagent is used with a
solution known to contain protein). This should give a result.

2. To show that the test solutions are not contaminated, each test should be carried out on a sample of water. This should give a negative result.
• Examples:

• To test for Protein, a few drops of Biuret reagent are added to 2 cm3 of the unknown solution (to be tested for containing protein) and the mixture is
gently shaken. A MASSIVE/PURPPLE color is a positive result (protein is present)

• To test for starch, a few drops of iodine solution are added to 2 cm3 of the unknown solution (to be tested for containing starch) and the mixture is
gently shaken. A DEEP BLUE-BLACK color is a positive result (starch is present).

• To test for glucose (a reducing sugar), 2 cm3 of Benedict’s reagent are added to 2 cm3 of the unknown solution and the mixture is heated in a
boiling water bath for 2-3 minutes. An ORANGE/BRICK-RED color is a positive result. (glucose is present)

• When making comparison between different solutions – for example, to compare the glucose content of different wine samples – it is important
to carry out all tests under the same conditions. For example, a series of Benedict’s tests should be performed:
1. on equal volume of unknown solutions.
2. using equal volumes of Benedict’s solution.
3. with all mixtures heated to the same temperature.
4. for the same length of time.
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3.Complete tables of data, and process data.
( You may use a Calculator )
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4. Record readings from diagrams of apparatus.

Including

-Reading a scale with appropriate

accuracy and precision.

-Interpolating between scale divisions.

-Taking repeated measurements, where

appropriate, to obtain an average value.
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5. Plot graphs and/or interpret graphical information.

• YOU MUST BE CAREFUL WITH

YOUR TABLE PLOTTING:
• 1 Mark for each of the following:
1. O orientation of axes
2. A axes (both) labeled + units
3. S scale is even (>half the grid)
4. P plotted correctly
5. L line is ruled, point to point
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• a
By Dr . Ahmed Riad 002/ 010 919 80 182 - 012 86 96 888 6

Tips for drawing Graphs

1. Use a sharp pencil
2. Label both axes including the units
3. Choose an even scale for each axis that
uses up as much of the grid as possible.
4. The controlled variable is plotted on
the x axis
5. Dependent variable (i.e. the one that
changes as a result in a change of the
other) is plotted on the y axis.
6. Join your plotted points with ruled lines
7. When drawing bar charts, all bars must
be of the same width
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6. Identify sources of "Error"
and suggest possible "Improvements" in procedures.

• a
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7. Interpret and evaluate observations and experimental data.

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8.Making a line drawing, labeling, and calculating magnification.

The marks given for drawing question are usually assigned to:
1 mark for each of the following:
1. -Size (usually larger than original image)
2. -Clear continuous lines (i.e no shading)
3. -Details.

1 to 3 marks for: - Labels

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8.Making a line drawing, labeling, and calculating magnification.

Make sure you use a sharp pencil
•Your outline is clear
•The drawing should be as large as space provided.
•It has definite outlines (no 'sketchy‘ lines)
•No shading,
•No arrow heads when labelling
•Lines point exactly at the labelled part.
Where are the Mistakes in this drawing ?
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.• Making Biological Drawings.

• Do: –
1. Make good use of the space on your paper.

2. Make your drawing large.

3. Leave space around it for labels.

4. Always use a sharp HB pencil and a rubber.

5. Keep all lines single and clear.

• Don’t: –
1. Use shading unless it’s absolutely necessary.

2. Use colors.
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• Making Biological Drawings.

• 5. Labelling Biological Drawings

• Use a ruler to draw each label line.

• Make sure the end of the label line

actually touches the structure being
labelled.

• Write the labels horizontally.

• Keep the labels away from the edges of

your drawing.
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9.Calculating Magnification
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Magnification doesn’t have a unit but you must include a times sign.
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Ex: 2 for drawing 002/ 010 919 80 182 - 012 86 96 888 6

2
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Ignore appendages

4 5
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Ignore appendages

7
6
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10.Calculating surface area.

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.
• a