TASK - F Date:

1 Sugars are a source of energy in the diet.

You are going to estimate the concentration of glucose in an energy drink (D).

Read all the instructions but DO NOT CARRY THEM OUT until you have drawn a table for
your results in the space provided in 1(a)(iii).

You should use the gloves and eye protection provided while you are carrying out the practical
work.

Step 1 Label three test-tubes A, B and C.

Step 2 Use the volumes of 4% glucose solution and distilled water shown in Table 1.1 to make
three different concentrations of glucose solution in test-tubes A, B and C.

(a) (i) Complete Table 1.1 by calculating and writing in the percentage concentration of glucose
solution in test-tube B.

Table 1.1

volume of 4% glucose solution volume of distilled water percentage concentration

test-tube
/ cm3 / cm3 of glucose solution

A 10.0 0.0 4

B 5.0 5.0

C 2.5 7.5 1

[1]

Step 3 Add 5 cm3 of Benedict’s solution to each of the glucose solutions in the test-tubes A, B
and C. Shake each test-tube gently for 3 seconds to mix the contents.

Step 4 Add 5 cm3 of Benedict’s solution to test-tube D which contains 10 cm3 of energy drink D.
Shake the test-tube gently for 3 seconds to mix the contents.

Step 5 Raise your hand when you are ready for hot water to be put into the beaker labelled
water-bath.

Step 6 Measure the temperature of the hot water in the water-bath (initial temperature).

(ii) Record the initial temperature in Table 1.2.

Table 1.2

initial temperature / °C final temperature / °C

[1]

Step 7 Put test-tube A into the water-bath and immediately start the stop-clock.
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Step 8 Observe test-tube A carefully and note the time at which the contents of the test-tube
first change colour. This reaction may occur very quickly.

If there is no colour change after 5 minutes record the time as >300.

Record the time taken in seconds for the colour change in the table you have prepared
in 1(a)(iii).

Step 9 Remove test-tube A from the water-bath and put it back into the test-tube rack.

Reset the stop-clock.

Step 10 Repeat steps 7, 8 and 9 with test-tube B.

Step 11 Repeat steps 7, 8 and 9 with test-tube C.

Step 12 Repeat steps 7, 8 and 9 with test-tube D.

Step 13 Measure the final temperature of the water in the water-bath.

Record this temperature in Table 1.2.

(iii) Prepare a table to record your results in the space provided.

[4]

(iv) Estimate the concentration of glucose in energy drink D using the information in Table 1.1
and your results.

...................................................... % [1]

(v) Explain how you estimated the concentration of glucose in energy drink D in 1(a)(iv).

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..................................................................................................................................... [1]
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(b) Table 1.2 may indicate that there is a source of error in this investigation.

(i) Identify the possible source of error and suggest one way the method could be improved
to reduce this error.

source of error ...................................................................................................................

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improvement .....................................................................................................................

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[2]

(ii) Explain how the error identified in 1(b)(i) could affect your results and the estimation of
the concentration of glucose in energy drink D.

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(c) State two variables that were kept constant in this investigation.

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

2 ................................................................................................................................................
[2]

(d) Barley grains are used in the food industry as a source of sugars. Barley grains contain
starch. Starch can be broken down into sugars by enzymes.

Students made a starch suspension from barley grains to investigate the breakdown of
starch by enzymes. The starch suspension contained 100 g of starch. They mixed the starch
suspension with enzymes and recorded the mass of starch remaining in the mixture at
different times.

The results are shown in Table 1.3.

Table 1.3

time / minutes mass of starch remaining / g

0 100
5 58
10 40
20 32
40 28

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(i) Plot a line graph on the grid of the data in Table 1.3.

[4]

(ii) Describe the trend shown in your graph.

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(iii) Estimate the mass of starch remaining at 15 minutes.

Show on your graph how you obtained your answer.

............................................................. g
[2]

(iv) Calculate the rate of starch breakdown in the first five minutes using the information in
Table 1.3 or your graph.

..................................... g per minute [1]

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(e) Plan an investigation to determine the effect of temperature on the breakdown of starch by
enzymes.

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[Total: 27]

2 (a) Human reproduction involves a male gamete (sperm) and a female gamete (ovum).

Fig. 2.1 is a photomicrograph of a single ovum and many sperm cells during fertilisation.

Line AB represents the diameter of the ovum.

Line CD represents the length of one sperm cell.

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A
D

Fig. 2.1

(i) Measure the lengths of lines AB and CD on Fig. 2.1. Include the unit.

length of line AB ................................ length of line CD ................................

[1]

(ii) The actual diameter of the ovum is 0.10 mm.

Calculate the magnification of the ovum in Fig. 2.1 using the formula:
length of line AB on Fig. 2.1
magnification =
actual diameter of ovum

.......................................................... [1]

(iii) Calculate the actual length of the sperm cell using the magnification you calculated in
2(a)(ii) and the formula:
length of line CD on Fig. 2.1
magnification =
actual length of sperm cell
Give your answer to two decimal places.

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

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(b) Fig. 2.2 is a different photomicrograph of an ovum and one sperm cell.

Fig. 2.2

(i) Make a large drawing of the ovum and the sperm cell shown in Fig. 2.2.

Label the ovum on your drawing.

[5]
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(ii) State three visible differences between the ovum and the sperm cell that can be seen in
Fig. 2.2.

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

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

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3 ........................................................................................................................................

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[3]

[Total: 13]

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