SECTION B Experiment Questions.
If you can answer these you should ace this section! 
Food Tests
1. In the case of each of the following state the chemical used, initial colour, colour
change, and whether heat is needed to test for protein, starch, reducing sugar, fat
Ecology
2. When carrying out a scientific study of an ecosystem what steps should you take?
3. How do you identify the organisms in a habitat?
4. Describe how you estimate the amount of animals in a habitat? In your answer use the
formula for estimating animal numbers.
5. State four ways to capture animals in a habitat. Draw labelled diagrams.
6. Describe how you estimate the amount of plants in a habitat? In your answer
distinguish between subjective and objective methods.
7. When using a quadrat what precautions should you take to ensure a fair test?
8. What are line transects used for?
9. State which plants are recorded in a line transect.
10.What is a belt transect?
11.Describe how to estimate percentage plant cover using objective method.
12.What are abiotic factors?
13.State three abiotic factors and how you measure them.
14.How do you report the results of your ecosystem study?
Light Microscope
15.State the function of eyepiece, stage, condenser, course adjustment, fine adjustment,
diaphragm, stage, slide, coverslip.
16.Describe the steps you take to view a specimen under a microscope
17.Describe the steps used to prepare a sample of a plant cell. What stain is used? Draw a
labelled diagram of what you saw.
18.Describe the steps used to prepare a sample of an animal cell. What stain is used? Draw
a labelled diagram.
19.How is the coverslip placed on the slide and why?
20.Why is a coverslip needed?
Enzymes
When investigating the effect of pH on enzymes...
21.What enzyme is used? And from what source did you obtain it?
22.What is the substrate of the enzyme?
23.What products are produced?
24.What is the optimum pH and temperature for this enzyme?
25.How did you vary the pH?
26.How did you keep the temp constant?
27.How did you measure the rate of enzyme activity?
28.Draw a diagram of experiment setup.
29.What were your results?
30.Explain why a very high or very low pH results in decreased enzyme activity.
When investigating the effect of temp on enzymes...
31.What enzyme is used? And from what source did you obtain it?
32.What is the substrate of the enzyme?
33.What products are produced?
34.What is the optimum pH and temperature for this enzyme?
35.How did you vary the temp?
36.How did you keep the pH constant?
37.How did you measure the rate of enzyme activity?
38.Draw a diagram of experiment setup.
39.What were your results?
40.Explain why a very high or very low temp results in decreased enzyme activity.
When investigating heat denaturation
41.What enzyme is used? And from what plant do you obtain it?
42.What is the substrate of the enzyme?
43.What products are produced?
44.What is the optimum pH and temperature for this enzyme?
45.How did you vary the temp?
46.What was the control?
47.How did you keep the pH constant?
48.How did you measure the rate of enzyme activity?
49.Draw a diagram of experiment setup.
50.What were your results?
To prepare an enzyme for immobilisation
51.What enzyme did you use?
52.What is the source of the enzyme?
53.How did you trap the enzyme?
54.How did you harden the beads?
55.Why do you rinse the beads?
56.How can the beads be stored?
57.To apply the immobilised enzyme
58.What enzyme did you use?
59.What is its substrate?
60.What is the product?
61.What is the control?
62.Draw a labelled diagram of the apparatus used.
63.How do you test for the product? In your answer state the colour change.
Photosynthesis: To investigate the effect of light intensity on the rate of photosynthesis
64.What plant do you use?
65.How do you measure the rate of photosynthesis?
66.Why do you add excess sodium bicarbonate?
67.Why do you keep the temperature constant at 25 degrees
68.Draw a clearly labelled diagram to explain the experiment setup.
69.Draw a graph of your expected results.
70.Why does the graph level off after a time even if you increase the light intensity?
71.If you increase the temp to 35 degrees why does the rate increase but then level off?
Alcohol Fermentation: To prepare and show theproduction of alcohol
72.What microorganism do you use?
73.From what kingdom does this organism belong?
74.Sugar is needed to make alcohol. Why?
75.What is the optimum temperature for preparing alcohol?
76.What are the products of alcohol fermentation?
77.How do you know when fermentation has ceased?
78.How do you ensure anaerobic conditions?
79.What control do you use?
80.Draw a clearly labelled diagram to demonstrate the experiment
81.How do you show CO2 is produced?
82.How do you test for alcohol?
To demonstrate osmosis
83.Define, osmosis,
84.What semi-permeable membrane is used in this experiment?
85.Describe the steps you take to set up the apparatus.
86.Draw a clearly labelled diagram to explain the above
87.How did you know when osmosis had taken place?
88.Why id you weigh the tubes before and after placing them in the water?
89.Why did you dry the tubes before you weighed them?
90.Why was the tube containing sucrose solution heavier?
91.To isolate/extract DNA
92.What plant did you use?
93.Why did you chop it?
94.Why did you add detergent?
95.Why did you add salt?
96.Why did you blend?
97.Why do you only blend for 3 secs?
98.Why do you heat to 60 degrees and for how long?
99.Why do you place in an ice bath?
100.
Why do you filter?
101.
Why do you use coffee paper?
102.
Why do you need a syringe?
103.
Why do you add protease?
104.
Why do you add ethanol?
105.
In what condition must the ethanol be used?
106.
How do you pour it into the tube?
107.
How do you extract the DNA?
General precautions when growing microorganisms
108.
109.
110.
111.
112.
113.
114.
Define asepsis
Define Sterile
State three aseptic techniques
To investigate the growth of leaf yeast
What plant did you get the yeast from?
What precautions did you take before the experiment began?
How did you grow the yeast?
115.
116.
117.
118.
How did you attach the leaf to the lid?
Draw a diagram of that setup.
How long did you incubate and at what temperature?
How did you recognise the yeast colonies?
To prepare a dicot stem
119.
120.
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124.
125.
126.
127.
128.
129.
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131.
How do you recognise a dicot stem?
What plant did you use?
How did you cut the section of the stem?
Why was it cut thinly?
Why do you wet the balde?
How do you cut the stem safely?
How do you store the stem samples?
Why do you do this?
How do you transfer the stem sections to the slide?
Why do you add water to the slide?
Why do you add the coverslip at an angle?
What power do you use to see the sample first?
What stain is used if you want a clearer view of the stem?
To investigate the effects of exercise on breathing rate
132.
How do you count one breath
133.
Why do you count breaths per minute?
134.
Why do you repeat and get an average?
135.
Why do you count at rest
136.
You then gently exercise for 5 minutes . What do you do then?
137.
You then exercise strenuously for 5 minutes. What do you do then?
138.
What are the results of the experiment.?
139.
Why do we breathe faster when exercising?
140.
How does the brain know we need to breathe faster and what signal does it
send?
141.
Name a breathing disorder, what causes it, what are the symptoms, how do you
treat it?
To Investigate the effect of IAA on plant tissue
142.
What is IAA and what do the letters represent?
143.
How do you make a stock solution of IAA?
144.
Once made you carry out a serial dilution. Explain how this is done.
145.
What plant seeds are used in this experiment?
146.
Describe how you set up a petri dish so that the seeds are exposed to the various
concentrations of IAA Draw a labelled diagram of setup.
147.
How do you store the ten dishes?
148.
How long do you incubate and at what temperature?
149.
What are your results?
To Investigate the effect of water, oxygen and temperature on germination
150.
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171.
What is germination?
What is dormancy and what causes it?
What three factors are needed to cause a seed to germinate?
What seeds are used in the experiment?
How do you remove water from seed?
How do you remopve oxygen from the seed?
How do you remove warmth from the seed?
What is the control?
How do you incubate and for how long?
What are the results?
To use STARCH AGAR to show digestive activity in seeds during germination
What enzyme digests starch?
What is the product?
How do you test for starch?
What seeds did you use?
How do you treat them before using them?
What is the control?
Why do you use more than one seed?
Why do you cut the seed in half?
How long do you incubate and at what temperature?
What do you add to the dish after 2 days?
Draw a diagram of your results and explain why you see what you see.