unit 5 practicals questions Flashcards

1
Q

outline the procedure to investigate the digestion of starch agar using germination seeds

A
  • cut seeds in half
  • place seeds on starch agar on a petri dish, and leave for 12-48 hours at 25°ac
  • set up the control
  • pour iodine onto the plates and measure the area of the clear zone
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2
Q

what does the zone of inhibition indicate?

A
  • the clear zone indicates that starch has been hydrolysed by amylase (hence stained by iodine)
  • the larger the zone of inhibition, the higher the amylase concentration / greater the amylase activity
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3
Q

state 3 factors that may affect the rate of amylase activity

A
  • age of seed
  • gibberellin content
  • temperature / pH
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4
Q

how is the control set up in this practical?

A
  • heat half of the seeds in a water bath above 80°C to denature the enzymes present
  • then cooled
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5
Q

why is the control set up?

A

to show that the difference in the size of the clear zone is due to the presence of enzymes in the seed

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6
Q

what are some controlled variables of this practical?

A
  • time left on starch agar plate
  • source/age of seeds
  • type/species of seed
  • volume/concentration of agar used
  • germination time
  • temperature
  • pH
  • water availability
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7
Q

introduction to practical:

A
  • the endosperm of a seed is the food source which surrounds the embryo
  • it consists primarily of starch as well as proteins and oils
  • during germination, starch in the endosperm is hydrolysed to maltose by amylase
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8
Q

the digestion of starch by germinating seeds can be investigated using starch agar plates

A
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9
Q

hazards, risks, precautions for practical?

A
  • iodine - irritation to eyes and skin - wear safety goggles and gloves
  • broken glass - cuts - keep glassware away from edge of desk
  • scalpel - cuts - direction of cut away from the body
  • boiling water - scalding - handle boiling water with care; use tongs to transfer boiling tubes; wear safety goggles
  • water bath - electric shock - ensure hands are dry before plugging in/unplugging water bath
  • seeds are maintained at 20°C to reduce the risk of growing potentially harmful contaminants
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10
Q

list some abiotic factors

A
  • light intensity
  • temperature
  • humidity
  • wind speed
  • water supply
  • day length
  • nutrient supply
  • rainfall
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11
Q

list some biotic factors

A
  • competition for resources
  • predation
  • disease
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12
Q

how is % cover calculated?

A
  • use a quadrat with squares
  • count how many squares the required species is present in
  • only count a square is more than half of the square is covered
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13
Q

outline the procedure of random sampling:

A
  • choose an area to take samples. use a random number generator to generate 10 sets of random coordinates
  • use two tape measures to create a set of axes off which coordinates can be read
  • place the quadrat at each of the coordinates, placing the bottom left corner on the coordinate every time
  • record the percentage cover for the chosen species
  • at each coordinate, a measure of the independent variable should be taken
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14
Q

how can the results be used to determine the relationship between the chosen factor and the percentage cover?

A
  • use a statistical test
  • e.g Pearson’s linear correlation, Spearman’s rank
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15
Q

state simpson’s index of biodiversity

A

D = 1- [(n/N)2]

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16
Q

what is species diversity?

A

the number of difference species in a community and the relative abundance of each population

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17
Q

what is the advantage of random sampling?

A
  • prevents selective sampling from causing bias
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18
Q

outline the procedure of using a transect for systematic sampling:

A
  • use a measurement tape to make a transect over the area you wish to sample
  • place quadrats at given intervals along the tape measure (e.g. every 5 metres). the bottom left hand corner of each quadrat should be touching the relevant meter mark, and the left hand edge runs along the tape measure
  • identify the different species in each quadrat using a key and count the number of each present
  • calculate the percentage cover
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19
Q

which type of graph is used to represent the distribution of a species along a transect?

A
  • a kite diagram
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20
Q

state a hazard and safety precaution involved in the practical of dissection of flowers

A
  • flowers may cause an allergic reaction
  • avoid using species of plants that can cause allergic reactions
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21
Q

what is the epidermis of an anther?

A
  • the thin outermost layer of tissue surrounding the anther
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22
Q

what is the pollen sac of an anther?

A
  • a circular structure containing developing pollen grains
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23
Q

where is the vascular tissue found in an anther?

A

in a bundle at the centre of the anther

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24
Q

what is the stomium of an anther?

A

the area between 2 pollen sacs

25
Q

where is the tapetum found in an anther?

A

it is the layer of tissue surrounding each pollen sac

26
Q

how can the actual size of the anther be found?

A
  • calibrate the eyepiece graticule with a stage micrometer
  • measure the length of the anther using the eyepiece graticule with a
27
Q

area of a circle formula?

28
Q

risk assessment for experiments (involving chi^2 test)

A
  • biohazard - contamination - cover any cuts; wash hands
29
Q

how is a control set up in a practical measuring enzyme activity?

A
  • replace the enzyme solution with distilled water or boiled enzyme solution
30
Q

what is the effect of enzyme concentration on enzyme activity?

A
  • as the concentration of enzyme increases, successful collisions to form ES complexes increase, so the rate of reaction increases to an optimum
  • beyond the optimum, the rate plateaus as substrate concentration becomes limiting
31
Q

dependent variable of germinated maize seed on starch agar experiment:

A
  • presence / absence / size / diameter of (clear area / halo)
32
Q

with reference to your graph, discuss the consistency of your readings [2]

A
  • relevant comment on (length of range bar(s) or absence of range bars)
  • comment on variation in (repeats/readings/reliability of mean)
33
Q

suggest three sources of inaccuracy in this investigation and an improvement for each:

A
  • temperature MAY VARY = use a thermostatically controlled water bath
  • colour change is subjective = use a colorimeter
  • enzyme extract may settle out/change in concentration = stir before use/use enzyme of known concentration
  • different quantity of solution/enzyme on paper discs = soak disc for same length of time
  • pH wasnt controlled = use a pH buffer
  • paper discs are not uniform area = use paper discs which are identical
  • accuracy of measuring cylinder/syringe (only measures to…)/ low resolution = use (graduated pipette / measuring cylinder/ syringe) with higher resolution
  • inconsistent measurement of the clear zone (e.g people measuring the diameter differently) = use ruler consistently and have the same person take all measurements / use computer to measure so human error minimised
  • uneven distribution of seeds on agar plate = place seeds evenly on agar plate, ensuring are spaced evenly and dont overlap
  • germinating seeds may not be at the same stage of development = use seeds of same age
  • temperature, light, humidity can affect rate of germination and enzyme activity = keep constant
  • digestion rate too slow so hard to measure accurately = longer incubation time for seeds to ensure maximum starch digestion
  • variability is size and type of seed = use seeds from same plant/species/size
  • uneven distribution of agar could lead to areas with more or less starch available for digestion, affecting size of clear area = ensure agar evenly distributed
  • placements of quadrats not random/representative
  • quadrat too small/too big
  • hard to identify species/error when counting
  • time of day/year - different species might boom at different times / activity increases during day etc
  • not enough quadrats or too few
  • scale of study too small/too big
34
Q

suggest how the experiment could be modified to investigate the effect of pH on the enzyme

A
  • repeat at (different/named/range of) pH values using BUFFERS
  • keeping (all other factors the same/2 relevant named factors)
35
Q

comment on the reliability of your means and suggest how it could be improved [2]

A
  • correct comment on their results
  • (only repeated once/only 2 results for each concentration/large variation between repeats + repeat more times to improve reliability
  • use 3 seeds per plate
36
Q

explain why you calculated percentage change in mass rather than comparing actual changes in mass [1]

A
  • different masses at start + so actual change in mass not comparable / measure change irrespective of initial mass
37
Q

what information do the range bars provide [1]

A
  • provide information of the (reliability/repeatability/consistency) of the readings / enables you to assess confidence in the (mean/trend)
38
Q

from your results draw a conclusion that links the independent and dependent variables for this investigation [1]

A
  • the conclusion must refer to the IV and DV
    -e.g IV = length of germination
    -e.g DV = time taken for iodine to not change colour
  • conclusion must match their results
  • if results are (inconsistent/no obvious patters) the candidate needs to state this
39
Q

the enzyme extracts were prepared using the same mass of germinating seeds. explain why this provides more accurate results than using the same number of seeds to prepare each extract [3]

A
  • seeds can be different (sizes/masses/volume)
  • and so each seed may contain (more/less/different) concentrations of (amylase/enzyme)
  • (need to use the same mass of tissue to produce each extract) so that the activity of enzyme can be stated per gram of seed / results are comparable
  • (know that change in time for iodine to not change colour) is due to changing (conc of amylase / length of germination / number of days)
40
Q

identifying the end-point/colour change is said to be subjective. explain what this means and how it could have affected the reproducibility of the experiment [2]

A
  • (subjective means) depends on your interpretation of the (colour / endpoint) varies between people
  • less reproducible / cannot replicate / introduces inaccuracies into the data / lead to differences in the times
41
Q

in instructions, record times in seconds to the nearest 10 seconds.
explain why the times you recorded cannot be used to calculate an accurate value for amylase activity in this investigation [1]

A
  • times only recorded to the nearest 10 seconds
42
Q
  • using your knowledge of germination, explain why amylase activity decreases once seedlings produce leaves [1]
A
  • photosynthesis (can take place / provide source of glucose) / plant can make its own carbohydrate (so less amylase needed to break down starch stores)
43
Q

a suitable control experiment would be to repeat the experiment using boiled and cooled ____. explain why this would be a suitable control experiment [1]

A
  • enzymes responsible would be denatured
44
Q

suggest the results you would expect from the control experiment [1]

45
Q

state one way of improving the accuracy of the data collected [1]

A
  • measure to 0.1mm rather than nearest mm / smaller divisions on ruler
46
Q

how could this investigation be made more valid [3]

A
  • have a larger sample of leaves
  • repeat investigation (using different e.g seed)
  • ensure seeds all same age
47
Q

explain why the seeds were taken from a single parent plant and were grown under the same conditions, other than light intensity [2]

A
  • so that the only difference between the measurements would be due to the light intensity / prevent results being affected by other factors
  • to minimise genetic variation between plants
48
Q

why were measurements taken from seeds of the same age?

A
  • same comparable stages of development/growth/germination / same size
49
Q

an experiment shows that the size of the clear zone formed around the seeds increases as the temperature rises from 10°C to 30°C, but decreases at temperature above 30°C. suggest an explanation for these results

A
  • at low temperatures, enzyme activity is slow because the enzymes have less kinetic energy, leading to slower starch digestion
  • as the temperature increases to 30°C, the enzyme reach their optimum temperature, resulting in faster starch digestion and a larger clear zone.
  • at temperatures above 30°C, the enzymes may denature, causing a decrease in the rate of starch digestion and a smaller clear zone
50
Q

why is it important to keep the age of seeds the same?

A
  • different age of seeds have different mass and different stage of germination, and therefore different conc of amylase
  • same age of seed ensures that the enzyme levels are constant
51
Q

describe how you would design an experiment to investigate the effect of light on the digestion of starch by germinating seeds on agar plates

A
  • control group: place seeds under constant light conditions
  • experimental : place seeds in varying light intensities
  • keep every other factor constant
52
Q

in an experiment investigating the digestion of starch by germinating seeds, explain how you would ensure that the starch agar plates are prepared consistently across all trials

A
  • consistent concentration of starch = measure the starch and agar in precise amounts using accurate measuring instruments
  • uniform agar distribution = pour the agar mixture into the petri dishes in a uniform manner and ensure even distribution of the solution to prevent inconsistencies in the agar thickness
  • control temperature during solidification = allow agar to solidify at room temperature in a controlled environment to avoid any variation in consistency due to different temperatures
  • sterilisation = ensure all equipment sterilised to prevent contamination, which could affect consistency of the results
53
Q

what is the independent variable for the experiment?

A
  • live or dead seeds
  • concentration of enzyme?
54
Q

what is the dependent variable?

A
  • diameter of halo around seed
55
Q

observations:

A
  • on the plate with boiled seeds, the agar stains uniformly blue-black
  • boiling denatured the seeds’ enzymes and no starch was digested
  • in the plates with the live seeds, some area of the agar stain blue-black, but there is no staining immediately below the seeds, indicating that the starch there was digested.
  • surrounding each seed is a halo lacking stain showing the extent to which amylase had diffused out of the seeds and digested the starch
56
Q

why put seeds in disinfectant/clean benches with disinfectant / use aseptic technique?

A
  • to kill any microorganisms that might be on the surface of the seed
  • on benches
  • to not contaminate with microorganisms
57
Q

examples of aseptic technique:

A
  • dont open lid of petri dish fully
  • keep under flame
  • flame forcepts
58
Q

FLOOD petri dishes with iodine