Biology 0610/51 October/November 2024: question paper and mark scheme
Cambridge IGCSE Biology (0610), Paper 5 Practical Test, October/November 2024. Read both free below, or download them. Done the paper? Get it marked by AI against this mark scheme.
You are going to investigate the movement of water across a membrane by osmosis.
Dialysis tubing is made from a type of membrane that is partially permeable. Only small molecules such as water can pass through this membrane.
Read all the instructions but DO NOT DO THEM until you have drawn a table for your results in the space provided in 1(a)(i).
You should use the safety equipment provided while you are doing the practical work.
Step 1 Label two test‑tubes, S and W, and place them in a test‑tube rack.
Step 2 Use a measuring cylinder to put 20 cm3 of distilled water into each of the labelled test‑tubes.
Step 3 Take a piece of dialysis tubing from the container. One end of the dialysis tubing has been knotted to create a bag. Open the unknotted end of the dialysis tubing. You may need to rub the tubing between your finger and thumb to open it.
Step 4 Use the syringe to put 6 cm3 of sucrose solution into the open end of the dialysis tubing bag.
Step 5 Rinse the outside of the dialysis tubing bag by dipping it into the water for washing.
Make sure you keep the open end of the bag above the water.
Step 6 Use a ruler to measure the distance from the knot at the bottom of the dialysis tubing bag to the bottom of the meniscus in the bag, as shown in Fig. 1.1.
Record this measurement in your table in 1(a)(i).
finger and thumb holding the dialysis tubing bag
distance to measure
knotted end
Fig. 1.1
Step 7 Place the dialysis tubing bag into the test‑tube labelled S. Fold the open end of the bag over the top of the test‑tube. Use an elastic band to hold the dialysis tubing in place, as shown in Fig. 1.2. Place the test‑tube in the test‑tube rack.
top of the open end of the dialysis elastic band tubing bag folded over
sucrose solution
dialysis tubing bag
distilled water knotted end test-tube
Fig. 1.2
Step 8 Rinse the syringe in the water for washing. Then use the syringe to put 6 cm3 of distilled water into a second piece of dialysis tubing.
Repeat step 6 and record this measurement for distilled water in your table in 1(a)(i).
Place this dialysis tubing bag into test‑tube W and secure it with the remaining elastic band. Place test‑tube W in the test‑tube rack.
Step 9 Prepare a water‑bath by putting 100 cm3 of hot water into the beaker labelled water‑bath.
Raise your hand when you are ready for the hot water.
Step 10 Start the stop‑clock and place both test‑tubes in the water‑bath. Leave the test‑tubes in the water‑bath for 15 minutes.
Continue with the other questions while you are waiting.
Step 11 After 15 minutes, remove test‑tubes S and W from the water‑bath and put them into the test‑tube rack.
Step 12 Remove the dialysis tubing bag from test‑tube S. Use the ruler to re‑measure the distance from the knot at the bottom of the dialysis tubing bag to the bottom of the meniscus in the bag. Place the dialysis tubing bag into the container labelled waste.
Record this measurement in your table in 1(a)(i).
Step 13 Repeat step 12 with test‑tube W.
(a) (i) Prepare a table for your results.
[4]
(ii) Calculate the change in distance from the knot to the meniscus of the solution in the dialysis tubing bag in test‑tubes S and W.
S …… mm
W …… mm
[1]
(iii) State a conclusion for this investigation.
…… [1]
(b) (i) Suggest why the dialysis tubing bag was dipped into the water in step 5.
…… [1]
(ii) Explain why water was used instead of sucrose solution in the dialysis tubing bag in test‑tube W.
…… [1]
(iii) Identify two variables that were kept constant in this investigation.
1 ……
2 ……
[2]
(iv) This investigation was only done once.
Explain why it is better to repeat an investigation.
…… [1]
(v) Suggest an alternative method of measuring the movement of water in dialysis tubing bags.
…… [1]
(c) Sucrose is made from glucose and fructose.
Glucose and fructose are reducing sugars.
Describe how you could test for the presence of reducing sugars.
…… [2]
[Total: 14]
Mark scheme
1(a)(i) table drawn with minimum of three columns and a header line ; 4
suitable headings for (test-)tube and distance with units in mm or cm ;
recording of four correct measurements (for both S and W, each at 0
minutes and 15 minutes) ;
correct trend, i.e. greater distance with sucrose solution than water ;
1(a)(ii) correct calculation from candidate’s results (mm) for S and W ; 1
1(a)(iii) water has moved into, bag S / the sucrose solution ; 1
1(b)(i) to remove any sucrose solution (from the outside of the dialysis tubing 1
bag) ;
1(b)(ii) to ensure that it was the sucrose that was causing the effect / AW ; 1
1(b)(iii) any two from: 2
volume of water in the test-tubes ;
volume of liquid in the tubing bag / AW ;
time (dialysis tubing bags left in, test-tubes / the water-bath) ;
temperature (of the water-bath) ;
type of dialysis, tubing / bag ;
where the measurements were taken from ;
1(b)(iv) to identify anomalous results / AW ; 1
1(b)(v) any one from: 1
measure the height of the liquid in the test-tube (at the start and end) ;
measure the volume (inside the bag / in the test tube) ;
measure the, mass of the liquid in bag / water in the test-tube) ;
1(c) add Benedict’s (solution / reagent) ; 2
heat ;
In plants, water moves up the stem in xylem vessels as a column of water molecules as a result of transpiration.
A celery stalk that still has its leaves attached can be used to investigate the movement of water in a plant, as shown in Fig. 2.1.
Fig. 2.2 shows dye in the xylem vessels of a celery stalk.
not to scale
Plan an investigation to determine the effect of temperature on the rate of movement of a coloured dye through celery stalks.
…… [6]
Mark scheme
2 independent variable: 6
1 at least two different temperatures ;
dependent variable:
2 time for dye to reach the leaves or a set distance
or
distance moved by dye in a set time
or
number of cut sections containing dye ;
3 and 4 detail of method – max two from ;;
• method of maintaining (at least one) air temperature
• idea of slicing the end off the celery before immersion
• cutting sections (with a, knife / scalpel)
5, 6 and 7 variables kept constant - max three from ;;;
• wind-speed
• humidity
• light intensity
• length / height / size, of, celery / stalk
• number of leaves / surface area of leaves
• species / type / age, of, celery
• (named) colour / concentration / volume, of dye
• time (in dye) / time stated
• thickness of cut sections / sections cut in the same plane / AW
8 two or more replicates at each temperature
/ repeat the investigation at least two more times ;
9 suitable safety precaution ; e.g. cutting sections on a flat or stable
surface / cut away from body / gloves
/ goggles
(a) Fig. 3.1 is a photograph of a banana borer insect which is a pest of banana plants.
A B magnification ×8
Fig. 3.1
Line AB represents the length of the banana borer.
Measure the length of line AB in Fig. 3.1.
length of line AB …… mm
Calculate the actual length of the banana borer using the formula and your measurement.
length of line AB in Fig. 3.1 magnification = actual length of the banana borer
Give your answer to two significant figures.
Space for working.
…… mm
[3]
(b) Fig. 3.2 is a photograph of one leaf from a banana plant.
magnification ×0.04
Fig. 3.2
Fig. 3.3 is a photograph of one leaf from a strawberry plant.
magnification ×1.3
Fig. 3.3
(i) Identify three ways the strawberry plant leaf in Fig. 3.3 differs from the banana plant leaf in Fig. 3.2.
difference 1 ……
difference 2 ……
difference 3 ……
[3]
(ii) Leaves release carbon dioxide gas during respiration.
State the name of an indicator that is used to test for the presence of carbon dioxide gas.
…… [1]
(c) Fig. 3.4 shows a banana flower.
Fig. 3.4
Draw a large diagram of the banana flower shown in Fig. 3.4.
[4]
(d) Bananas contain protein.
A student investigated the protein content in different types of fruit.
Table 3.1 shows the student’s results.
Table 3.1
protein content type of fruit
/ g per 100 g of fruit
apple 0.3 apricot 1.4 avocado 2.0 banana 1.1 guava 2.6 passion fruit 2.2 pineapple 0.9
(i) Calculate the mass of guava that a person would need to eat to gain 14.5 g of protein.
Give your answer to the nearest whole number.
Space for working.
…… g [2]
(ii) Plot a bar chart on the grid of the data in Table 3.1.
[4]
(iii) State the dependent variable in the investigation described in 3(d).
…… [1]
(e) Samples of three different types of food were labelled X, Y and Z. The samples were tested for protein and starch.
The food tests showed that:
• Food X contained both protein and starch.
• Food Y contained starch only.
• Food Z contained protein only.
Complete Table 3.2 to show the expected final colours of these food tests.
Table 3.2
type of food protein test final colour starch test final colour
X
Y
Z
[2]
[Total: 20]
Mark scheme
3(a) line AB = 90±1 (mm) ; 3 MP1 correct measurement of line AB
11 ;; MP2 correct calculation and answer to any
number of significant figures
MP3 correct rounding to two significant
figures
ecf from previous step
3(b)(i) any three from: 3
strawberry leaf banana leaf
smaller or larger
has 3 leaflets /AW or one complete leaf
serrated / AW , leaf edge or smooth / AW, leaf edge
narrower / AW , vein or wider / AW, vein
leaf veins are at a steeper angle or leaf veins are at a
less steep angle
branching vessels or no branching vessels
(between the side veins) (between the side veins)
thinner, stalk / stem or thicker, stalk / stem
shorter, stalk / stem or longer, stalk / stem
;;;
3(b)(ii) limewater / AVP ; 1
3(c) outline is a single clear unbroken line ; 4
size is greater than half of space provided ;
detail 1: rolled part (bract) shown ;
detail 2: at least two overlapping bracts at the tip ;
3(d)(i) 558 (g) ;; 2 MP1 correct calculation to any number of
decimal places
MP2 correct rounding to a whole number
3(d)(ii) axes labelled including units for protein content ; 4
suitable linear scale on protein axis and fruit names on the other axis (in
centre of bar)and bars occupy at least half the grid in both directions ;
all bars plotted accurately ±½ a small square ;
bars of equal width and not touching and with equal space between the
bars ;
3(d)(iii) protein content (of fruit) ; 1 A amount / quantity / mass / grams , of
protein
3(e) 2 one mark per correct column
type of food protein test final colour starch test final colour
X purple blue-black
Y blue blue-black
Z purple yellow-brown
;;
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Biology 0610/51 for October/November 2024 is out of 40 marks, with 1 hour 15 minutes to answer it.
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