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1. (a) Complete the sentences about movement into and out of cells.
Diffusion is the net movement of particles down a concentration gradient. The energy for diffusion comes from the ... energy of random movement of molecules and ions. Factors that influence diffusion include concentration gradient, ..., and .... Osmosis is the movement of water by diffusion through a ... permeable membrane. The movement of particles through a cell membrane against a concentration gradient using energy from ... is called .... [6]
(b) Fig. 1.1 is a diagram of a normal red blood cell.
Fig. 1.2 shows three red blood cells that have been placed in different concentrations of a salt solution.
Identify the cell that has been placed in a very concentrated salt solution. Give reasons for your answer.
cell ...
reasons ... [3]
(c) Water is needed by all organisms. State two processes in organisms that use water as a solvent.
1. ...
2. ... [2]
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2. Fig. 2.1 is a diagram of part of the human digestive system.
(a) Using the information in Fig. 2.1, state the letters where:
chemical digestion of proteins begins ...
hydrochloric acid is produced ...
physical digestion of food occurs. ... and .... [4]
(b) State the names of three parts of the large intestine.
1. ...
2. ...
3. ... [3]
(c) Many processes occur in the digestive system.
The boxes on the left show some of the processes. The boxes on the right show descriptions of some processes. Draw one line to link each process to its description. Draw four lines.
[Table_1]
[4]
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3. (a) Complete the sentences about transpiration using words from the list. Each word may be used once or not at all.
decomposition evaporation mesophyll phloem root hair cells stomata
Transpiration is the loss of water vapour from leaves. Water moves from the surface of ... cells into the air spaces by .... Then the water vapour diffuses out of the leaf through the .... [3]
(b) A student investigated transpiration. Fig. 3.1 is a diagram of the apparatus used in the investigation.
The student watered the plant before the investigation started. She measured the mass of water lost every five minutes. The mass of water lost represents the rate of transpiration. She took measurements in still air and with a fan moving air past the plant. She plotted her results on a graph as lines labelled A and B.
Fig. 3.2 shows the results.
(i) Calculate the difference in the mass of water lost between the results for A and the results for B at 30 minutes.
... g [1]
(ii) Calculate the percentage increase in water loss shown for A between 10 minutes and 20 minutes. Give your answer to the nearest whole number. Space for working.
...% [3]
(iii) The student repeated the investigation using the fan at half-speed. Draw a line on Fig. 3.2 to show the result you would expect when the fan is at half-speed. [2]
(c) State one factor, other than wind speed, that affects the rate of transpiration.
... [1]
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4. Fig. 4.1 is a photograph of part of a kitchen.
(a) Describe methods of maintaining hygiene in the home that reduce the spread of disease.
... [4]
(b) State two ways that pathogens can be transmitted indirectly.
1. ...
2. ... [2]
(c) State three body defences against infection.
1. ...
2. ...
3. ... [3]
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5. (a) Fig. 5.1 is a diagram of an insect-pollinated flower.
(i) State the letters of the structures in Fig. 5.1 that make up the stamen.
... and ... [2]
(ii) State the letter of the structure in Fig. 5.1 where fertilisation takes place.
... [1]
(iii) Explain how the part labelled G in Fig. 5.1 is adapted for its function.
... [2]
(b) (i) Complete the sentence about pollination. Pollination is the transfer of pollen grains from the ... to the .... [2]
(ii) State three ways that pollen grains from insect-pollinated flowers differ from pollen grains from wind-pollinated flowers.
1. ...
2. ...
3. ... [3]
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6. (a) The boxes on the left show two terms. The boxes on the right show the descriptions of some terms. Draw one line to link each term to its description. Draw two lines.
[Table_2]
[2]
(b) The growth of bacteria in a flask containing nutrients was monitored for six hours. The number of live bacteria per cm³ was estimated every 30 minutes. Fig. 6.1 shows the results.
(i) The data in the graph has been divided into four phases: A, B, C and D. The list shows the names of the four phases. death exponential lag stationary Use the words from the list to identify phases A, B, C and D shown in Fig. 6.1.
A ...
B ...
C ...
D ... [2]
(ii) Complete the sentences using the data shown in Fig. 6.1 and your knowledge. The number of live bacteria in phase A remained at ... per cm³. In phase B the number of live bacteria doubled between 2.0 hours and ... hours. The maximum number of live bacteria occurred in phase .... In phase ... the number of live bacteria decreased because the bacteria did not have enough .... [5]
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7. (a) HIV infection can lead to AIDS.
(i) State the words that the letters HIV represent.
... [1]
(ii) Describe ways of reducing the risk of a person becoming infected with HIV.
... [3]
(b) Chlamydia, gonorrhoea and syphilis are sexually transmitted infections (STIs). Table 7.1 shows the numbers of people infected with these STIs in one country from 2014 to 2018. [Table_3]
(i) The list shows some conclusions. Place ticks (✓) in the boxes to identify two correct conclusions for the data shown in Table 7.1.
... [2]
(ii) Syphilis can be treated with antibiotics. Suggest the type of organism that causes syphilis.
... [1]
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8. (a) Humans have developed modern farming methods to increase food production. Explain how the use of herbicides and chemical fertilisers has increased food production.
... [4]
(b) Fig. 8.1 shows intensive farming of chickens.
State three disadvantages of intensive livestock production.
1. ...
2. ...
3. ... [3]
(c) The protein pectinase is used in food industries to make fruit juice clear. Pectinase is an example of a type of protein. State the name of this type of protein.
... [1]
(d) Fig. 8.2 shows the process used to produce clear fruit juice.
1 Collect and wash whole fruit
2 Crush fruit and collect juice
3 Heat juice to 30 °C
4 Add pectinase and leave at 30 °C for 30 minutes
5 Heat to a high temperature for 20 seconds
6 Filter and bottle fruit juice
(i) Explain why a temperature of 30 °C is used in step 4.
... [1]
(ii) During step 4 amylase may be added to the fruit juice. Suggest the purpose of adding amylase.
... [1]
(iii) Explain why the juice is heated to a high temperature in step 5.
... [1]
(e) Yeast is used in biotechnology. Circle two uses of the products of anaerobic respiration in yeast.
biofuels bread-making herbicide production insulin production lactic acid production washing powders [2]
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