2023 Sec 4 Pure Biology PRACTICAL - 3s

Candidate
Class Number
Candidate Name ________________________________________
WESTWOOD SECONDARY SCHOOL
PRELIMINARY EXAMINATION
Secondary Four Express

BIOLOGY 6093/3
Paper 3 Practical Test
August 2023
1 hour 50 minutes
Candidates answer on the Question Paper.

No additional materials is required.
READ THESE INSTRUCTIONS FIRST
Write your name, class and candidate number on the work you hand in.
Write in dark blue or black pen.
You may use a pencil for any diagrams, graphs, tables or rough working.
Do not use staples, paper clips, glue or correction fluid.
The use of an approved scientific calculator is expected, where appropriate.
Answer both questions.
The number of marks is given in brackets [ ] at the end of each question or part question.
The total mark for this paper is 40.
FOR EXAMINER’S USE

SECTION MARK TOTAL
1 26
2 14
TOTAL MARKS 40
______________________________________________________________________________
This question paper consists of 11 printed pages.
Setter : Ms Ivy Nyam [Turn over
www.KiasuExamPaper.com
157
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1NT/LSS/CT/FEB18 [Turn over

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1 You are advised to read the whole question before you start.
Aubergine, or eggplant, is a plant closely related to potatoes and tomatoes. The plant
produces large, egg-shaped fruits which have a fleshy interior.
You are required to investigate the effect of soaking pieces of eggplant fruit in solutions
of sodium chloride of different concentrations.
You are provided with a 60 g dm-3 solution of sodium chloride (NaCl). You are required
to make up a number of dilutions from this stock solution and then soak pieces of
eggplant fruit in them for 10 minutes.
(a)
● Label six beakers as follows:
60, 45, 30, 15, 7 and 0
● Label six Petri dishes in the same way.
● Use the apparatus provided to prepare dilutions of the sodium chloride

solution as shown in Table 1.1.
Table 1.1
concentration of sodium volume of 60 g dm-3 sodium volume of

chloride / g dm-3 chloride solution / cm3 water / cm3
60 100 0
45 75 25
30 50 50
15 25 75
7 12 88
0 0 100
● Pour 50 cm3 of each solution into the base of the appropriately labelled Petri
dish.
● You are provided with four cross-sections of an eggplant fruit. Each cross-
section is approximately 10 mm thick as shown in Fig. 1.1.
eggplant
10 mm
Fig. 1.1
4EXP/Bio/6093/3/PRELIM/2023
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4
● Put one section flat on the tile and cut the section as shown in Fig. 1.2 to a
square or a rectangle which is 40 mm long. Make the width as wide as you
can from the section.
width
length = 40 mm
Fig. 1.2
● Use the trimmed pieces of eggplant to make 12 strips which are 40 mm long
and 5 mm wide, as shown in Fig. 1.3.
5 mm
length = 40 mm
10 mm
Fig. 1.3
● Record the initial length of each strip of eggplant tissue in a table in

part (a)(ii) on Page 4.
● Place two strips of eggplant tissue into each Petri dish and cover using the
lids provided. Start the stopwatch.
● Leave the strips in the solutions for 10 minutes.
● Wrap any remaining eggplant in damp paper towel. If you have used up all
the eggplant, ask the Supervisor for some more.
While you are waiting, you may answer part (a)(i) and prepare your results
table in answer to part (a)(ii).
● After ten minutes, cut two more strips from the eggplant and place them on
the tile. These will be used later to compare with the strips that have been
soaked in sodium chloride solution.
● Using a forceps, remove the strips of eggplant from the Petri dish with the
highest concentration of sodium chloride.
● Compare the texture of the strips of eggplant that have been soaked in the
highest concentration of sodium chloride solution with the freshly cut strips.
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● Measure the length of each strip of eggplant obtained from the Petri dish
with the highest concentration of sodium chloride.
● Record your observations and measurements in a table in part (a)(ii) below.
● Replace the two strips into their Petri dish and repeat the procedure with
the strips in the other five Petri dishes.
(i) Describe, in detail, how you used the apparatus provided to make 7 g dm-3
solution of sodium chloride.
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………..….…………………………………………………………………….. [3]
(ii) Record your observations and measurements in a table in the space

provided.
[5]
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(b) Explain, in terms of water potential, the results obtained when soaking strips of
eggplant tissue in 60 g dm-3 sodium chloride solution.
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…...…….…..….……………………………………………………………………… [3]
(c) Suggest how you would modify this investigation to improve the quality of your
results.
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…...…….…..….……………………………………………………………………… [2]
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(d) A student carried out a similar experiment but used strips of onion, instead of
eggplant, and the results obtained during his experiment is shown in Table 1.2.
Table 1.2
concentration of sodium mean mass of onions / g percentage change

chloride / g dm-3 before soaking after soaking in mass
0 147 173 + 18.0
25 153 165 + 8.0
50 176 172 - 2.0
100 154 149
150 149 142 - 5.0
200 183 175 - 4.0
(i) Complete Table 1.2 by calculating the percentage change in mass for the
onions that were in the 100 g dm-3 solution.
Show your working in the space below and round off your answer to the
nearest whole number.
[2]
(ii) The student dried the surfaces of the onion strips in paper towels before
they were weighed after two hours of soaking.
Explain why this was a necessary step in the student’s investigation.
………..….…………………………………………………………………………
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(e) On the grid, draw a graph to show the student’s results.
[4]
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(f) Outline an experiment that the student could conduct to obtain results he can
then use to estimate the water potential of the onion tissues.
………….…..….…………………………………………………………………………
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…...…….…..….……………………………………………………………………… [5]
[Total: 26]
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2 The photograph in Fig. 2.1 shows an apple cut in half.
A B
Fig. 2.1
(a) In the space below, make a large drawing of the apple as it appears in the
photograph.
Label a seed on your drawing.
[4]
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(b) (i) Draw a straight line between the lines labelled A and B on the photograph.
Measure and record the length of your line.
measurement ………………………………. mm [1]
(ii) Draw a straight line in a similar position on your drawing.

Measure and record the length of your line.
measurement ………………………………. mm [1]
(i) Use your measurements to calculate the magnification of your drawing

compared with the apple as it appears in the photograph.
Show your working in the space below.
magnification ………………………………. [2]
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(c) A student carried out three tests on the apple – one with iodine solution, one
with Biuret solution and one with Benedict’s solution, to discover its nutrient
content.
(i) State which test required the use of heat.
….……..….…………………………………………………………………….. [1]
(ii) The apple tested positive with Benedict’s solution and negative with both
biuret solution and iodine solution.
Use this information to complete Table 2.1 with the student’s observations
at the end of the tests.
Table 2.1
test solution observation conclusion
Benedict’s
positive
solution
biuret solution negative
iodine solution negative
[3]
(iii) State what the results tell you about the nutrient content of the apple.
………..….…………………………………………………………………………
………..….…………………………………………………………………….. [2]
[Total: 14]
END OF PAPER
168

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Candidate

Candidate Name ________________________________________

WESTWOOD SECONDARY SCHOOL

Secondary Four Express

Candidates answer on the Question Paper.

READ THESE INSTRUCTIONS FIRST

Answer both questions.

FOR EXAMINER’S USE

1NT/LSS/CT/FEB18 [Turn over

60, 45, 30, 15, 7 and 0

● Label six Petri dishes in the same way.

● Use the apparatus provided to prepare dilutions of the sodium chloride

concentration of sodium volume of 60 g dm-3 sodium volume of

● Record the initial length of each strip of eggplant tissue in a table in

● Leave the strips in the solutions for 10 minutes.

● Record your observations and measurements in a table in part (a)(ii) below.

(ii) Record your observations and measurements in a table in the space

concentration of sodium mean mass of onions / g percentage change

(e) On the grid, draw a graph to show the student’s results.

2 The photograph in Fig. 2.1 shows an apple cut in half.

measurement ………………………………. mm [1]

(ii) Draw a straight line in a similar position on your drawing.

measurement ………………………………. mm [1]

(i) Use your measurements to calculate the magnification of your drawing

magnification ………………………………. [2]

(i) State which test required the use of heat.

test solution observation conclusion

biuret solution negative

iodine solution negative

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