18. Biotechnology and genetic modification
A section of Biology, 5090
Listing 10 of 128 questions
shows a palisade cell from the leaf of a flowering plant. nucleus cell wall vacuole chloroplast cytoplasm State three ways in which this cell differs from a fungal hypha. palisade cell fungal hypha 1. 2. 3. shows the apparatus used to produce 5 dm3 of red wine from grape juice. air lock bubbles of gas ‘solution’ of grape juice, water, sucrose, yeast, yeast nutrient. State an equation for the chemical process by which the alcohol is produced. Suggest a suitable temperature to ensure a good yield of alcohol. Table 5.1 shows the rate of bubble release and the concentrations of sugar and alcohol in the grape juice over the first 10 days. Table 5.1 time / days number of bubbles per hour concentration of sugar / grams per dm3 concentration of alcohol / % 0.0 0.0 0.0 0.5 2.0 State the process that was occurring from day 1–3 to produce the bubbles of gas. Explain why alcohol started to be produced only after several days. When the alcohol content reached 15%, no further bubbles were produced. Suggest why the alcohol content could not increase further.
5090_w12_qp_21
THEORY
2012
Paper 2, Variant 1
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shows how an alcoholic drink is produced in some countries. cassava plant root tubers crushed and boiled crushed and boiled tubers chewed for several minutes then spat into a container water added sediment left in open air for several days drink ready for consumption container The root tubers of the cassava plant store starch. After removal from the plant, the tubers are crushed and boiled. Suggest the effect that crushing and boiling will have on the cells of the tubers. After they have been crushed and boiled, the cassava tubers are chewed for several minutes. Explain what happens to the starch during this time. Name the process that must occur in the container to produce alcohol and, in the space below, give an equation for this process. process equation Name the type of organism, whose spores are found in soil and floating in the air, that will bring about the production of alcohol. Suggest why the sediment in the bottom of the container increases in quantity as the container is left to stand for several days.
5090_w13_qp_22
THEORY
2013
Paper 2, Variant 2
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Two separate strains, A and B, of the same species of microorganism are used in the making of bread and beer (a drink that contains alcohol). Name this type of microorganism Name the gas released by this microorganism during the production of bread and beer. shows the volume of gas released by the strains while they are being used.              YROXPH RIJDV UHOHDVHG DUELWUDU\ XQLWV WLPHGD\V NH\ VWUDLQ$ VWUDLQ% shows the gas released by strain B at a temperature of 18 °C. Draw a curve on to show the effect on strain B of increasing the temperature by 10 °C. Name two other external factors that would change the shape of the curves shown in . Strain A has a sweet taste and strain B has a bitter taste. Suggest which strain is used for making bread. Give reasons for your answer. strain used in making bread reasons
5090_w16_qp_22
THEORY
2016
Paper 2, Variant 2
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Questions Discovered
128