Name________________________
Chemistry, Cells, and Metabolism Guided Review Key
1) Go to the Chemistry Unit Webpage, click on Macromolecule Packet Key. Go through the packet,
then without looking, fill in the following chart. This should be memorized!!!!
Macromolecule
Elements
Subunits
Functions
Which pix on
last page?
Carbohydrate
2) Now, open the Diffusion and Osmosis Lab, and skim through it starting from page S51.
Answer the 2 bullet questions at the top of p. S54:
See week 30 Pwpt. Slide 10
3) Summarize Procedure 1 (the way we did it, reference your lab notebook if needed) – what is the
main thing you learned? Which formula from the formula sheet should you be able to apply for
this?
Agar cubes - surface area/volume ratio
4) Summarize Procedure 2 – what was the point of this part?
Which direction water moves with different tonicity solutions
For the following questions, assume we are using dialysis tubing to make baggies. The dialysis
tubing is semipermeable and its pores are large enough to allow water, Iodine, NaCl, and glucose
to pass, but too small for sucrose or starch to pass.
5) Draw the scenario of 0.8M sucrose in a baggie inside a beaker of distilled water. Predict the
direction of water movement and explain why using the terms hypertonic and/or hypotonic.
Baggie is hypertonic, water diffuses in and baggie swells
6) Draw the scenario of 0.6M NaCl in a baggie inside a beaker of 1.0M NaCl. Predict the initial
direction of water movement and explain why using the terms hypertonic/and or hypotonic. Then
discuss what would happen after 24 hours.
On the back, make a list of all the questions/topics you want to review during Q&A sessions
Name________________________
Initial – water moves out of baggie toward hypertonic beaker solution. Then NaCl moves until
isotonic and dynamic equilibrium.
7) Draw the scenario of 15% glucose and 5% starch inside a baggie in a beaker containing iodine and
distilled water. Iodine turns black when it reacts with starch. After 1 hour, predict where the color
change will happen. After 24 hours, predict whether a glucose dipstick text will come up positive
inside the baggie and/or beaker.
1 hour – baggie turns black
24hrs – glucose dipstick positive in baggie and in beaker
8) Summarize Procedure 3, the part in Designing Your Own Experiment using potato cores – What
was the point?
Use percent mass change of potato to determine molarity of unknown solutions. Graph and use
best fit to determine where crosses zero – this is the solution whose molarity matches water
potential of potato
9) Look back at your graph in your lab notebook. What was the water potential of the potato cores
you tested?
0.2 to 0.4
10) Now open the water potential practice key and go through it. Review how you used the equations
for water potential to calculate the solute potential of the potato. Then do the following question:
A plant cell placed in an open beaker of 0.3M sucrose solution at 25 degrees Celsius experiences
no net diffusion. What must the water potential of the plant cell be? Give your answer to the
nearest hundredth of a bar.
-(1)(0.3)(0.0831)(298) = -7.42 bars
11) Next, find your Toothpickase Lab worksheet and graph. Summarize what you learned from this
lab, using the analysis questions and graph to guide you:
See Toothpickase Lab
12) Now go to the Cells and Metabolism Unit Page and click on the Enzyme Bubbling Lab. What was
the reaction being studied in this lab?
13) Summarize the set up/procedure of each part of the lab – what was being measured and how?
Part A –
Baseline enzyme activity
Part B – Effect of Enzyme Concentration
Part C – Effect of Temperature
Part D – Effect of pH
On the back, make a list of all the questions/topics you want to review during Q&A sessions
Name________________________
Part E – Effect of Substrate Concentration
Part F – Effect of Ion Concentration (Salt)
14) Do question 12 from the lab here:
a) See Key 0.025 mg product/sec
b)
0.005 mg product/sec
c) Over time, substrate is used up.
15) Find your original lab packet – read through the analysis questions, and summarize the
conclusions from each part of the lab as to what effect each variable has on enzyme activity:
Enzyme activity lessens at lower enzyme concentration, lower substrate concentration, and at nonoptimal pH, temp, and ion concentration
16) Next, click on the Cell Respiration Lab on the Cells and Metabolism Unit Page. Read through the
lab and summarize the procedure below:
17) Do # 14 here in outline form, remembering to discuss the key points of a controlled experiment
(hypothesis, control, independent/manipulated variable, dependent variable, constants,
repeatability):
18) Now find your original lab packet and read through all the analysis questions, summarizing the
conclusions of the lab:
19) Next, click on the Photosynthesis Lab on the Cells and Metabolism Unit Page. Read through
Exercise 4B and summarize the procedure below:
20) Go to the lab bench website for this lab, and do the review of part B! What was the point of
this lab – what was being measured and what variables were changed? What was DPIP for?
On the back, make a list of all the questions/topics you want to review during Q&A sessions
Name________________________
21) Find your original lab packet and read through the analysis answers. Look at the graph. Use your
graph to calculate the rate of % transmittance change for unboiled chloroplasts exposed to light.
Show your calculations here:
On the back, make a list of all the questions/topics you want to review during Q&A sessions