Year 11 Term 1 continued

Question 1

Biomass

Answer 1

Amount of biological matter measure as dry mass in kg

Question 2

Carnivore

Answer 2

An organism that eats meat

Question 3

Herbivore

Answer 3

An organism which eats producers (green plants)

Question 4

Predator

Answer 4

An organism which hunts for food (a carnivore)

Question 5

Producer

Answer 5

A green plant

Question 6

Prey

Answer 6

An organism which is hunted by predators. can be carnivore or herbivore

Question 7

What is a trophic level

Answer 7

This is a feeding level in the food chain. can be represented using numbers, starting at level 1
Further trophic levels are numbered subsequently according to how far the organism is along the food chain

Question 8

Level 1 on the trophic level

Answer 8

Plants and algae make their own food and are called producers

Question 9

Level 2 on the trophic level

Answer 9

Herbivores eat plants/ algae and are called primary consumers

Question 10

Level 3 on the trophic level

Answer 10

Carnivores that eat herbivores are called secondary consumers

Question 11

Level 4 on the trophic level

Answer 11

Carnivores that eat other carnivores are called tertiary consumers

Question 12

What’s an apex predator

Answer 12

Carnivores with no predators

Question 13

What’s a a decomposer

Answer 13

Break down dead plant and animal matter by secreting enzymes into the environment. Small soluble food molecules then diffuse into the microorganism

Question 14

What happens to the amount of biomass and energy contained in living things as you progress up the food chain

Answer 14

It decreases as only 10% of the biomass from each trophic level gets transferred to level above it

Question 15

Energy lost in waste

Answer 15

Meat is easier to digest than vegetarian so carnivores produce less waste but there are still undigestible materials (hair, teeth etc.) which become faeces. Protein is broken down to urea and passed as urine

Question 16

Energy lost due to movement

Answer 16

Some biomass is used for respiration i.e. movement

Movement uses lots of energy, muscles become hot, the more the animal moves the more energy is tranferred

Question 17

Why do mammals need to eat more food than other types of animals

Answer 17

Because lots of heat energy lost through respiration and so these large animals need to eat lots of food to maintain a body temp which is higher than its surroundings and get the same increase in biomass

Question 18

Pyramids of biomass

Answer 18

The amount of biomass at each stage of the food chain is less than at previous stage.
We can draw total amount of biomass at each stage to scale in a pyramid

Question 19

Interpreting pyramids of biomas

Answer 19

At each stage the amount of energy passed on gets less
A large amount of energy in the biomass of plants supports as smaller amount and so on this is why the numbers of each organism at each level gets smaller too

Question 20

How to calculate the efficiency of a biomass transfer

Answer 20

efficiency= biomass transferred to next level/ biomass available at previous level x 100

Question 21

What is cyclic fluctuation

Answer 21

The number of predators and prey affect each other and tend to go up and down in a regular pattern e.g rabbits and foxes

Question 22

Describe how cyclic fluctuation works

Answer 22

Because of extra food, the no. of rabbits increase
As more food, no. of foxes also increases
More foxes= more rabbits eaten so no. of rabbits decreases
Now foxes have less food so decreases
this goes on and on

Question 23

What is food security

Answer 23

Having enough food to feed a population. Sustainable methods must be found to feed all people on earth

Question 24

Biological factors which are threatening food security

Answer 24

Increasing birth rate
Changing diets in developed countries means scarce food resources are transported around world
new pathogens affecting farming
environmental changes
cost of agricultural inputs

Question 25

How can the efficiency of food production be improved

Answer 25

By restricting energy transfer from food animals to the environment e.g. limiting their movement and controlling the temperature of their surroundings

Question 26

How can the efficiency be improved in farming

Answer 26

Reducing no. of stages in food chain
Give concentrated (high protein) food for rapid growth
Shelter animals so protected from predators

Question 27

Ad’s of intensive farming

Answer 27

Lots of chickens in small place
little or no food waste
heat energy waste kept to minimum
maximum no. of eggs and cheaper eggs/ meat

Question 28

Disad’s of intensive farming

Answer 28

Chickens not able to act naturally
large barns need heating and lighting
legs may break as cannot carry weight of rapidly growing body
risk of disease as very cramped

Question 29

Ad’s of free range farming

Answer 29

Cattle act naturally, calves stay with mothers for 6 months

feeding on grass or grain grown by farmer means no contamination

Question 30

Disad’s of free range farming

Answer 30

Animals may take slightly longer to gain weight as more active
more land needed to provide grazing etc.

Question 31

How to conserve fish stocks at a sustainable level

Answer 31

Control of net size and the introduction of fishing quotas

Question 32

Function of oxygen in fermentation

Answer 32

Provides O2 for respiration, it’s filtered to remove unwanted microbes or dust ans enters at the base, so it bubbles through the liquid in the fermenter

Question 33

Function of paddle stirrer in fermentation

Answer 33

Keeps microbes in suspension and maintains an even temperature ensuring O2 and food are evenly spread

Question 34

Function of warm water outlet in fermentation

Answer 34

Allows heat released from the respiring microbes to leave the water-cooled jacket

Question 35

Function of the food inlet in fermentation

Answer 35

Allows nutrients to enter at controlled rate ensuring microbes kept at correct stage in their growth

Question 36

Function of steam inlet in fermentation

Answer 36

Steam blown through contents to raise temp to optimum

Question 37

Function of pH/temperature probe in fermentation

Answer 37

CO2 would alter pH and affect activity of microbial enzymes. Probe ensures levels stay constant

Question 38

Function of outlet- harvest line in fermentation

Answer 38

Enables the product to be harvested

Question 39

What is mycoprotein

Answer 39

Made by a fungus called fusarium and is a protein rich food suitable for vegetarians. Is manufactured in a fermenter

Question 40

How is mycoprotein made

Answer 40

Grown in aerobic conditions, the fungus requires glucose for respiration and minerals
Temp controlled using cooling jacket if above 35*C could slow growth
Waste gases leave fermenter at top
Mycoprotein is heated to break down poisonous substances
Then dried in huge centrifuge before flavourings added