w w w e tr .X m eP e ap UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS General Certificate of Education Advanced Subsidiary Level and Advanced Level .c rs om *0485738200* BIOLOGY Paper 2 Structured Questions AS Candidates answer on the Question Paper. Additional Materials: Electronic calculator Ruler (cm/mm) 9700/21 October/November 2009 1 hour 15 minutes READ THESE INSTRUCTIONS FIRST Write your Centre number‚ candidate number and name in the spaces provided at the top of this
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The Uses of water in Living Things Topics I have chosen to cover: - Osmosis & Water potential - Condensation & Hydrolysis Reactions - Digestion – the importance of water - Blood and tissue fluid To emphasise the sheer importance of water in living things and to put the content of this essay in to perspective‚ I am firstly going to inform you that the human body is approximately 50-75% water. Without water our body would be unable to successfully perform the numerous complex reactions and
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water soluble and makes up 20% of starch‚ while amylopection makes up 80% of the starch molecule. Amylopectin is also a molecule that has a high molecular weight (Alexander N.Glazer). The primary starch is cornstarch. To make cornstarch‚ dry corn is grinded‚ followed by the addition of water. The mixture of dry corn and water is then sent to a cooker (Alexander N.Glazer). This mixture is then heated up in order to break down the starch to make it susceptible to hydrolysis (Alexander N.Glazer). An alpha
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drops of starch solution with either fungal or bacterial Amylase exposed to different temperatures were mixed with Iodine. Iodine is a dark blue color in the presence of starch and turns light yellow in its absence. Bacterial Amylase had an optimal temperature of 55°C‚ meaning that starch was broken down the fastest at this temperature. Fungal Amylase showed a slightly lower optimal temperature of 40°C. Bacterial and fungal Amylase at lower temperatures had a slower reaction rate because starch and Amylase
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FC024 10th Jun 2013 Monday 2-4 pm Scientific Principles and Enquiry (Working in Pairs) Experiment 1 – pH Titrations Introduction In quantitative chemical analysis‚ acid - base reactions are often used to provide a basis for various titration techniques. The equivalence points of acid - base titrations can be estimated from the colour change of chemical indicators‚ such as phenolphthalein‚ methyl red‚ methyl orange and so on. The choice of an indicator
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enzyme‚ production is the main aim of this study. Enzymes are protein catalysts synthesized by living systems and are important in synthetic as well as degradative process. Amylases are starch degradative enzymes that catalyze the hydrolysis of internal a-1‚ 4-0-glycosidic bonds in polysaccharides such as starch in to simple sugar (glucose and maltose). It is produced by a variety of living organisms ranging from bacteria‚ fungi to plants and humans. Enzymes are catalysts of biological processes
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Observations of the Reaction A. NaHCO3 + HCl A1 Bubbles immediately formed and started popping (not rapidly). This could be seen more easily with the black paper underneath the well plate B. HCl + BTB C1 Once I added the Bromothymol Blue indicator‚ it turned an orange-like color C. NH3 + BTB E1 The reaction turned dark blue. When Bromothymol Blue reacts with an acid‚ it turned orange‚ and when it reacts with a base‚ the end result is blue. D. HCl + blue dye G1 The reaction turned green
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chemical groups: monosaccharide‚ disaccharides‚ oligosaccharides and polysaccharides. * Monosaccharides include Glucose‚ Fructose‚ and Galactose etc. * Disaccharides include Sucrose‚ Maltose‚ and Lactose etc. * Polysaccharides include Starch‚ Glycogen‚ Cellulose and Chitin. * Aldehydes (–CHO) and ketones (= CO) are active groups or functional groups in carbohydrates. Carbohydrates contain many hydroxyl groups as well * Monosaccharidecontain the free aldehyde or
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Joanne Kathleen Saori T. Suzuki‚ Laurent Santos‚ Val Justin D.M. Tongco* College of Science‚ University of Santo Tomas‚ Manila Philippines Abstract Salivary amylase‚ found in humans‚ is enzyme that catalyzes the hydrolysis of starch into simpler compounds. Its enzymatic activity is affected by several factors‚ such as temperature and pH. The rates of enzymatic activity of salivary amylase in different temperatures and pH were measured and resulted to be very near 50 C and 7 respectively. However
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given enzymes and which results indicate non-production of the given enzyme by placing a “+” or “-“in the appropriate squares. A. Starch Hydrolysis Note: the color of the medium immediately surrounding the colonies after addition of iodine on PDA plate. Organism Result + or - Appearance/Observations Bacillus cereus Escherichia coli B. Gelatin Hydrolysis (gelatinase production) Note: whether the gelatin deep remains solid or has been liquefied Organism Result + or - Appearance/Observations
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