CAIE Biology (9700)

Yeast cells contain enzymes that catalyse the breakdown of sugars, such as glucose and sucrose, to produce ethanol and carbon dioxide. As the sugars are broken down, the yeast cells in a suspension will sink slowly to the bottom of the container, forming a sediment with a clear liquid above. This process is called sedimentation. You will investigate the ef fect of dif ferent concentrations of ethanol on the sedimentation of yeast cells.

Test-tube R in Fig. 1.1 shows how a test-tube will be set up at the start of the investigation.

Decide what you expect the contents of the test-tube to look like after sedimentation. On test-tube S in Fig. 1.1, draw: · lines to show the layers that you expect to see after sedimentation · a label line and label to identify the sediment.R S at the start after sedimentation yeast cell suspension [2] * 0019654986802 * , , Y ou are provided with the materials shown in Table 1.1. Table 1.1 labelled contents hazard volume / cm E 100% ethanol flammable harmful A calcium chloride solutionirritant 15 W distilled water none 150 Y dried yeast none If any solution comes into contact with your skin, wash of f immediately with cold water. You should wear suitable eye protection. * 0019654986803 * , , Y ou will investigate the ef fect of dif ferent concentrations of ethanol on the sedimentation of yeast cells. You will need to: · prepare different concentrations of ethanol · measure the height of the yeast sediment in each concentration of ethanol every four minutes. Y ou will use proportional dilution to make different concentrations of ethanol. You will prepare 10 cm of each concentration, using E and W. Table 1.2 shows how to prepare two of the concentrations you will use. Decide which other concentrations of ethanol you will use.

Complete Table 1.2 to show how you will prepare the concentrations of ethanol you will use. Table 1.2 percentage concentration of ethanol volume of E / cm volume of W / cm 10.0 6.0 0.0 4.0 [2] Carry out step 1 to step 15. step 1 In the beakers provided, prepare the concentrations of ethanol as shown in Table 1.2. step 2 Label one test-tube with the label C. step 3 Label the other test-tubes with the concentrations of ethanol prepared in step 1. step 4 Put 1 cm of A into each of the test-tubes labelled in step 2 and step 3. step 5 Put 7 cm of W into the test-tube labelled C. * 0019654986804 * , , step 6 Put 7 cm of the 100% ethanol, E, into the test-tube labelled 100%. step 7 Repeat step 6 for each of the other concentrations you prepared in step 1. step 8 Put 100 cm of W into the beaker labelled Y and stir until all of the dried yeast forms a suspension. step 9 Stir the yeast cell suspension and put 7 cm of the yeast cell suspension into the test-tube labelled 100%. step 10 Repeat step 9 for each of the other labelled test-tubes, including C. step 11 Put a clean bung into one of the test-tubes and invert the test-tube to mix the contents. step 12 Repeat step 11 for all the other test-tubes. step 13 Start timing and immediately measure the height of the sediment in each test-tube. These are the results at the start (0 minutes). Record your results in

. step 15 Repeat step 14 so that results are recorded every 4 minutes until the final results are recorded at 20 minutes.

Record your results in an appropriate table. [5] * 0019654986805 * , ,

Using your results in (a)(iii), state one conclusion that can be made about the ef fect of the concentration of ethanol on the sedimentation of yeast cells.

A student suggested the hypothesis: ethanol is needed for sedimentation of yeast cells to occur. Using your results in (a)(iii), state whether you support or reject this hypothesis. Explain how your results provide evidence for this decision. support or reject explanation

Using the results at 20 minutes, state the concentration, or concentrations, of ethanol that caused the most sedimentation. Suggest how you could modify this procedure to obtain a more accurate estimate of the concentration that causes the most sedimentation. modification [3] * 0019654986806 * , ,

Identify the main source of error in the investigation into the ef fect of dif ferent concentrations of ethanol on the sedimentation of yeast cells.

Another possible source of error , when carrying out step 6 of the investigation, is shown in Table 1.3. Complete Table 1.3 by stating whether the type of error is systematic or random and the effect the error may have on the trend seen in the results. Table 1.3 source of error systematic error random error effect on the trend the 7 cm mark on the syringe used to measure the volume of ethanol actually measured 7.1 cm [1] * 0019654986807 * , ,

In fermentation, the action of yeast converts some of the carbohydrates in plants to ethanol and carbon dioxide. A scientist investigated the production of ethanol during the fermentation of carbohydrates from different sources. The investigation was carried out at 30 °C and at pH 5, using the yeast Saccharomyces cerevisiae. All other variables were kept constant. The results are shown in Table 1.4. Table 1.4 source of carbohydrate percentage ethanol produced per 100 g of carbohydrate molasses 3.80 oranges 1.05 grapes 2.65 beetroot 3.35 rice 4.70 * 0019654986808 *

Draw a bar chart of the data in Table 1.4 on the grid in Fig. 1.2. Use a sharp pencil. [4] * 0019654986909 *, , The investigation was repeated using a different yeast, Schizosaccharomyces pombe. All the variables were kept the same as in the first investigation. The percentage of ethanol produced using Schizosaccharomyces pombe was found to be lower with all of the sources of carbohydrate. The results are shown in Table 1.5. Table 1.5 source of carbohydrate percentage ethanol produced per 100 g of carbohydrate Saccharomyces cerevisiae Schizosaccharomyces pombe molasses 3.80 3.68 oranges 1.05 1.00 grapes 2.65 2.57 beetroot 3.35 3.29 rice 4.70 4.34

Suggest why the percentage of ethanol produced by Schizosaccharomyces pombe is lower than the percentage of ethanol produced by Saccharomyces cerevisiae for all sources of carbohydrate. [Total: 22] * 0019654986910 *, , BLANK PAGE * 0019654986911 *, ,

L1 is a slide of a stained transverse section through a plant stem.

(i) Draw a large plan diagram of the whole section on L1. Use a sharp pencil. Use one ruled label line and label to identify the cortex. [5] * 0019654986912 *, ,

Observe the cells in the cortex on the section of the stem on L1. Select a group of four adjacent cortex cells. Each cell must touch at least two other cells. · Make a large drawing of this group of four cortex cells. · Use one ruled label line and label to identify the cell wall of one cortex cell. [5] * 0019654986913 *, ,

Fig. 2.1 is a photomicrograph of a stained transverse section through a dif ferent plant. Identify three observable features, other than colour , that are dif ferent between the section on L1 and the section in Fig. 2.1. Record the differences between these three observable features in Table 2.1. Table 2.1 feature L1 Fig. 2.1 [4] * 0019654986914 *, ,

Fig. 2.2 is the same photomicrograph as that shown in Fig. 2.1. magnification ×40 Determine the mean actual diameter of the stem in Fig. 2.2. Show your working. mean actual diameter [4] [Total: 18] * 0019654986915 *, , Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every reasonable ef fort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the publisher will be pleased to make amends at the earliest possible opportunity. To avoid the issue of disclosure of answer-related information to candidates, all copyright acknowledgements are reproduced online in the Cambridge Assessment International Education Copyright Acknowledgements Booklet. This is produced for each series of examinations and is freely available to download at www.cambridgeinternational.org after the live examination series. Local Examinations Syndicate (UCLES), which is a department of the University of Cambridge. BLANK PAGE * 0019654986916 *, ,