5090_s22_qp_22
A paper of Biology, 5090
Questions:
9
Year:
2022
Paper:
2
Variant:
2
Login to start this paper & get access to powerful tools
1
The diagram shows the human brain and the table lists the functions of some parts of the human brain. part of brain function A B C D memory storage and control of conscious behaviour control of body temperature control of balance and coordination control of unconscious activities such as breathing Label on the diagram the parts of the brain identified in the table, using label lines and the letters A to D only. Name one structure in the skin that receives impulses from part B of the brain to control body temperature. Outline how the action of this structure results in the control of body temperature.
14. Coordination and control  →  14.5. Temperature control
Open
2
The diagram shows apparatus used to study breathing. pen tube to mouthpiece air to and from person substance M upper box containing air revolving drum water Describe what will happen to the upper box containing air as a person takes one breath in from the apparatus. State the percentage of oxygen in atmospheric air. % Explain how the percentage of oxygen in the air in the upper box will change as a person breathes in and out through the apparatus several times. Substance M is present in the apparatus to absorb an excretory product from expired air. Name this excretory product. The diagram shows a chart recorded by the pen on the revolving drum. This chart was recorded for a period of one minute by a person at rest. time / seconds volume of air / dm3 N Explain how the action of one named muscle caused the part of the chart labelled N. A second chart was recorded for a period of one minute by the same person after vigorous exercise. State how an increased rate of breathing after exercise would be shown on this second chart.
9. Human gas exchange  →  9.1. Human gas exchange
Open
3
A student carried out two investigations into the action of yeast. In the first investigation, the student dissolved 20.0 g of glucose in 100 cm3 of water in a beaker. The student then added 3.5 g of yeast and used a balance to measure the loss in mass from the beaker over the next 24 hours. The results of this investigation are shown in the graph. 0.0 time / hours 2.0 4.0 6.0 mass lost / g 8.0 9.0 1.0 3.0 5.0 7.0 Calculate the rate at which mass was lost during the first 6 hours. Space for working. g per hour Explain why mass was lost during the investigation. The student then repeated this first investigation changing only the mass of yeast. Draw a line on the graph on page 6 to show the pattern of results you would expect the student to obtain when using 7.0 g of yeast. In a second investigation, the student prepared three samples of bread dough. Each sample of dough had a volume of 50 cm3 and contained: • 1 g of yeast • 25 cm3 of water • 40 g of flour. Starch molecules in the flour are used to provide the yeast with a source of glucose. Describe how the action of a named chemical, produced by yeast cells, makes glucose available from starch. Each sample of dough was placed at the bottom of a 200 cm3 measuring cylinder. The three measuring cylinders were then placed in water-baths at different temperatures for 60 minutes. The temperatures chosen were 20 °C, 40 °C and 80 °C. After this time, the student measured the volume of dough in each measuring cylinder. The diagram shows the volume of dough in the measuring cylinder from the water-bath at a temperature of 20 °C at the end of the investigation. cm3 dough Estimate the volumes of the dough at the end of the investigation in the other two measuring cylinders, from water-baths at temperatures of: 40 °C cm3 80 °C cm3 Explain the results of this investigation.
18. Biotechnology and genetic modification  →  18.1. Biotechnology
10. Respiration  →  10.1. Respiration
5. Enzymes  →  5.2. Effects of temperature and pH
Open
4
There are many different types of amino acid. One of these is phenylalanine. The diagram shows the structure of a molecule of phenylalanine. CH2 C COOH H NH2 Phenylalanine is metabolised by an enzyme with the name PAH. Name the human organ that metabolises amino acids such as phenylalanine. Explain how the shape of a PAH enzyme molecule is important to enable phenylalanine to be metabolised. A rare gene mutation reduces the activity of the PAH enzyme. The mutation results in an increased concentration of phenylalanine in the blood. This condition can cause damage to the brain. Describe what is meant by the term gene mutation. Explain how a person with the condition should change their diet to reduce the risk of damage to the brain. The gene mutation produces a recessive allele, h. A person with a heterozygous genotype is described as a carrier. A carrier will not show symptoms of the condition. Complete the genetic diagram to show the probability of two carriers reproducing to have offspring with the condition. gametes probability of offspring with the condition
17. Inheritance  →  17.3. Inheritance
13. Excretion  →  13.2. Urinary system
Open
5
Biological processes in plants are affected by environmental factors. The graphs each show the effect of changing one environmental factor on a biological process. The labels on the axes for each graph have been replaced with the letters P, Q, R and S. P Q R S Identify the correct axis label for each of P, Q, R and S. Select from the following possible labels. temperature carbon dioxide concentration rate of transpiration light intensity rate of photosynthesis air humidity P Q R S Describe the process of transpiration in the leaf of a plant.
7. Transport in flowering plants  →  7.2. Transpiration and translocation
6. Plant nutrition  →  6.1. Photosynthesis
Open
6
The diagram shows food inside part of the small intestine. U T food Describe and explain how food is moved between the two points, T and U, labelled on the diagram. State, for a normal healthy movement of food through the small intestine, one necessary component of a balanced diet one food that is a good source of this component one effect of malnutrition resulting from a lack of this component.
8. Human nutrition  →  8.3. Absorption and assimilation
8. Human nutrition  →  8.2. Human digestive system
Open