Statistics for GCSE Biology - Paper 1 Practicals

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This quiz has been taken 72 times
The average score is 22 of 49

Answer Stats

Step	Practical	% Correct
9. Adjust the focus with the fine adjustment knob until you get a clear image of the specimen.	Microscopy	95%
1. Add a drop of water to the middle of a clean slide.	Microscopy	92%
4. Place a cover slip atop your slide, ensuring there are no air bubbles present that could obstruct your view of the specimen.	Microscopy	90%
7. Use the coarse adjustment knob to move the stage up to just below the objective lens.	Microscopy	70%
6. Select the lowest-poweredobjective lens (lowest magnification).	Microscopy	65%
You will need: a microscope, a slide, an onion, a cover slip, iodine solution, tweezers.	Microscopy	62%
3. Leave one potato cylinder in each beaker for 24 hours (or so).	Osmosis	60%
1. Place a source of white light a specific distance away from the pondweed.	Photosynthesis	60%
1. Cut up a potato into cylinders, ensuring they're identical by measuring their mass.	Osmosis	59%
8. Look down the eyepiece, using the coarse adjustment knob to move the stage.	Microscopy	57%
3. Add a drop of iodine solution to stain the onion layer, highlighting the sub-cellular structures by adding colour to them.	Microscopy	51%
5. Clip your prepared slide onto the stage.	Microscopy	51%
11. Draw what you see under the microscope - your diagram should be labelled, free of colour/shading, and titled with the magnification it was observed under.	Microscopy	51%
10. Swap to a high-powered objective lens if a greater magnification is needed, and refocus.	Microscopy	49%
4. Dry with a paper towel and measure the mass of the cylinders again once the 24 hours has passed.	Osmosis	48%
You will need: potato cylinders, different concentrations of sugar solutions, beakers, scales.	Osmosis	48%
2. Separate an onion into layers and peel off a section of epidermal tissue using tweezers, placing it onto the slide.	Microscopy	46%
5. Repeat the entire experiment with the light at different distances from the pondweed.	Photosynthesis	46%
4. Repeat the experiment twice more with the light source at the same distance to calculate the mean volume of oxygen.	Photosynthesis	44%
5. An increase in mass means water has been drawn in, and a decrease in mass means water has been drawn out; you should find the higher the concentration of the sugar solution, the more water that's drawn out of the potato (and the higher the decrease of it's mass).	Osmosis	43%
2. Collect some beakers of different sugar solutions; one should be pure water whilst the other is very concentrated, with some being at equal intervals between (e.g. 0.2, 0.4, 0.6, 0.8, 1mol/dm³)	Osmosis	43%
2. Leave the pondweed to photosynthesise for a set amount of time; this allows the oxygen that's released to be collected in the capillary tube.	Photosynthesis	43%
6. Put your results into the equation 'light intensity ∝ 1/d²'.	Photosynthesis	43%
2iiii. Add a few drops of iodine solution and shake the contents; if the sample contains starch, it will change from browny-orange to blue-black.	Food Tests	41%
2ii. Add a few drops of biuret solution and shake the contents; if the sample contains protein, it will change from blue to lilac (pink/purple).	Food Tests	41%
2iii. Add a few drops of Sudan III solution and shake the contents; of the sample contains lipids, the mixture will separate into two layers, with the top one being bright red.	Food Tests	40%
You will need: Canadian pond weed, syringe, two rulers, clamp, capillary tube, water, test tube, light source.	Photosynthesis	40%
3. Draw up the gas bubble using a syringe alongside the ruler at the end of the experiment; the length of the bubble measured is proportional to the volume of oxygen produced.	Photosynthesis	40%
You will need: 5cm³ of your food samples, iodine, Benedict's, Sudan III and Biuret solution, test tubes, waterbacth.	Food Tests	38%
3i. Add some Benedict's solution to the test tube using a pipette (about 10 drops).	Food Tests	38%
1. Prepare a food sample and transfer 5cm³ to a test tube.	Food Tests	38%
5i. If the reducing sugars are present in the sample, the solution will change from blue to green/yellow/brick-red, depending on how concentrated the food is with sugar.	Food Tests	38%
4i. Place the test tube in the water bath for 5 minutes.	Food Tests	38%
3. Ensure you use a control disc (soaked in sterile water) to identify differences/ensure the inhibition zone had been created by the antibiotic alone.	Culturing Microorganisms	35%
2. Place paper discs soaked in different types/different concentrations of antibiotics the agar plate.	Culturing Microorganisms	35%
7. Calculate the size of the inhibition zones using πr².	Culturing Microorganisms	35%
You will need: a petri dish, an inoculating loop, agar jelly/nutrient broth solution, your antibiotic(s).	Culturing Microorganisms	35%
4. Leave the plate for 48 hours at 25 degrees celsius.	Culturing Microorganisms	33%
1. Decontaminate your cultures (sterilise inoculating loop and petri dish, lightly tape petri dish and leave upside-down).	Culturing Microorganisms	33%
6. The more effective the antibiotic against the bacteria, the larger the inhibition zone will be.	Culturing Microorganisms	32%
5. Antibiotic should diffuse into the agar jelly; non-resistant strains of bacteria will die, however resistant will continue growing on the agar around the paper discs. A clear area will be left around the bacteria that died (inhibition zone).	Culturing Microorganisms	32%
2i. Prepare a water bath set to about 60 degrees celsius.	Food Tests	29%
5. Use a dropping pipette to take a fresh sample from the boiling tube every 30 seconds and drop into a well; starch is no longer present when the iodine solution remains browny-orange.	Investigating Enzymatic Reactions	29%
1. Put a drop of iodine solution into every well of a spotting tile.	Investigating Enzymatic Reactions	27%
2. Put the beaker of water over the bunsen burner until it reaches 35 degrees celsius.	Investigating Enzymatic Reactions	27%
4. Use a different syringe to add 5cm³ of starch solution to the test tube, immediately stirring and starting the stop clock.	Investigating Enzymatic Reactions	25%
3. Use a syringe to add 1cm³ of amylase solution and buffer solution (pH 5) to a boiling tube, putting it in the beaker of water and leaving for 5 minutes.	Investigating Enzymatic Reactions	25%
6. Repeat the entire experiment with buffer solutions of different pH values to identify how pH affects the time taken for starch to be broken down.	Investigating Enzymatic Reactions	25%
You will need: amylase solution, starch solution, buffer solution, iodine solution, dropping pipette, spotting tile, bunsen burner, tripod, gauze, heat-proof mat, beaker of water, thermometer, syringe, boiling tube, stop clock.	Investigating Enzymatic Reactions	25%