0610 Biology June 2025 Question Paper 62

1 A student investigated the effect of the concentration of salt solutions on osmosis in potato tissue.

The student used three different concentrations of salt solution and potato tissue that had been cut into cylinders.

(a) (i) Using the information in Table 1.1, decide the volumes of S and W needed to make 50 cm3 of a 0.5 mol per dm3 salt solution.

Complete Table 1.1 by writing in the volumes of S and W needed to make the 0.5 mol per dm3 salt solution. Table 1.1 beaker volume of 1.0 mol per dm3 salt solution S / cm3 volume of distilled water W / cm3 final concentration of salt solution / mol per dm3 S1 50 0 1.0 S2 0.5 S3 0 50 0.0

[1]

The student used this method:

Step 1 Label three beakers S1, S2 and S3.

Step 2 Use the volumes of 1.0 mol per dm3 salt solution S and distilled water W shown in Table 1.1 to make the salt solutions in beakers S1, S2 and S3.

Step 3 Put the potato cylinders onto a white tile and cut each potato cylinder into 3 mm discs, as shown in Fig. 1.1. You will need 30 potato discs. 3 mm Fig. 1.1

Step 4 Place 10 potato discs in a line next to a ruler, as shown in Fig. 1.2. 1 2 3 4 5 6 7 8 9 not to scale potato discs total length Fig. 1.2

Step 5 Measure the total length of the 10 potato discs.

Step 6 Put the 10 potato discs into beaker S1.

Step 7 Repeat step 4 to step 6 with the other potato discs and the salt solutions in beakers S2 and S3.

Step 8 Start the stop‑clock and leave the potato discs in the beakers of salt solution for 20 minutes.

Step 9 Remove the 10 potato discs from beaker S1 and put them onto the white tile, line them up along the ruler, as shown in Fig. 1.2.

Step 10 Measure the final total length of the 10 potato discs.

Step 11 Repeat step 9 and step 10 with the potato discs in beaker S2 and beaker S3.

Fig. 1.3 shows the notes the student recorded about the results. beaker S1 started with a total length of 102 mm total length of S1 discs after 20 minutes was 94 mm S2 discs changed from 103 mm to 98 mm after 20 minutes S3 discs started with a total length of 100 mm Fig. 1.3

Fig. 1.4 is a diagram showing the actual size of the 10 potato discs from beaker S3 after 20 minutes. Fig. 1.4

(ii) Measure the total length of the 10 potato discs in Fig. 1.4.

S3 total length mm [1]

(iii) Prepare a table and record the results shown in Fig. 1.3 and your measurement in 1(a)(ii).

Include the final concentrations of the salt solutions in your table.

[3]

(iv) Calculate the change in total length of the 10 potato discs in each beaker.

beaker S1 mm

beaker S2 mm

beaker S3 mm

[1]

(v) State a conclusion for the results of this investigation [1]

(vi) State the dependent variable in this investigation [1]

(vii) Suggest why the student used 10 potato discs instead of 1 potato disc in each salt solution [1]

(viii) Describe one safety precaution the student should take when preparing the potato discs [1]

(b) The student added a few drops of a yellow‑brown solution to test one of the potato discs.

The solution changed to a blue‑black colour.

Identify the solution added and state a conclusion for this test. solution conclusion [1]

(c) Fig. 1.5 shows a leaf from a potato plant. Q P Fig. 1.5

(i) Draw a large diagram of the leaf shown in Fig. 1.5.

[4]

(ii) Line PQ represents the length of the leaf in Fig. 1.5.

Measure the length of line PQ in Fig. 1.5.

length of line PQ mm

The actual length of the leaf is 39 mm.

Using your measurement and the formula, calculate the magnification of the leaf in Fig. 1.5. magnification = length of line PQ in Fig. 1.5 actual length of the leaf

Give your answer to two significant figures.

Space for working [3]

(iii) Fig. 1.6 shows a leaf from a tomato plant. The tomato leaf is narrower than the potato leaf shown in Fig. 1.5. Fig. 1.6

Compare the leaves shown in Fig. 1.5 and in Fig. 1.6.

Describe one visible difference, other than size, and one visible similarity. difference similarity [2]

[Total: 20]

2 (a) The enzyme pectinase is used in the production of apple juice.

In an experiment, a student investigated the production of apple juice using five different concentrations of pectinase solution.

For each concentration, the student: • put 100 g of crushed apple into a beaker • added 10 cm3 of the pectinase solution to the crushed apple • left the crushed apple and enzyme mixture for 30 minutes at 40 °C • filtered the apple juice from the mixture • measured the volume of apple juice produced.

(i) The temperature was maintained at 40 °C.

Describe how the student could maintain the crushed apple and enzyme mixture at a constant temperature [1]

(ii) State two other variables that were kept constant in this investigation. 1 2 [2]

(b) The results of this investigation are shown in Table 2.1. Table 2.1 percentage concentration of the pectinase solution volume of apple juice produced / cm3 0.1 4 0.2 6 0.4 12 0.8 22 1.6 22

(i) Plot a line graph on the grid of the data in Table 2.1.

[4]

(ii) Use your graph to estimate the volume of apple juice produced with a 0.5% pectinase solution.

Show on your graph how you obtained your answer cm3

[2]

(iii) Describe the effect of pectinase solution concentration on apple juice production [1]

(iv) Pectinase is used to produce apple juice commercially.

Suggest what extra data would be required to determine if a 0.8% pectinase solution is the optimum concentration for the production of apple juice [1]

(v) Draw and label the apparatus the student could use to filter and measure the volume of apple juice produced.

[3]

[Total: 14]