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A-Level BiologyYear 2021Q2

4 2 An investigation was carried out to compare the aerobic respiration of different sugars by yeast. A suspension of yeast was used to produce three cultures, each one with a different sugar. A control was set up that had a suspension of yeast cultured with water only. The volume of carbon dioxide produced was measured. The mass of yeast and the concentration of each sugar were controlled. The graph shows the results of this investigation. Volume of carbon dioxide produced / cm3 0 10 20 30 40 50 60 25 20 15 10 5 0 Time / mins maltose glucose water lactose (a) (i) Give one difference between the structure of glucose and the structure of maltose. (1) ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... Turn over 5 (ii) Explain the results for the yeast cultured with glucose and the yeast cultured with maltose. (2) ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... (b) Explain the results for the yeast cultured with lactose. (2) ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... ..................................................................................................................................................................................................................................................................................... (Total for Question 2 = 5 marks) 6 BLANK PAGE

Paper Source:9BI0_01_que_20211012.pdf

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Exam Specification Info

This question is part of the UK A-Level Biology syllabus. In the actual exam, structured questions typically require linking specific keywords to gain full marks. Applaa helps you drill these topics.

Syllabus levelAdvanced Level (A-Level)

SubjectBiology

Official MarksVariable (2–6 marks)