2.2 Animal tissues, organs and organ systems

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Question 18
Medium
a.

Weaning rusks contain two main types of carbohydrate: starch and reducing sugars (such as maltose).

Describe the chemical tests that could be used to show the presence of these two types of carbohydrate in a sample of a weaning rusk.

Include a risk assessment in your answer.

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b.

A student investigated three different brands of weaning rusks to see how quickly they are digested in the mouth.

For each brand of weaning rusk, the student:

  • placed a 1.5 g piece of the rusk on their tongue
  • did not chew or swallow the rusk
  • recorded the time taken for the rusk to first taste sweet.

Their results are shown below:

Brand of weaning ruskTime taken for rusk to taste sweet (seconds)
Brand X34
Brand Y51
Brand Z23

Answer the following questions based on this study:

What was the dependent variable in this investigation?

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c.

Give one control variable that the student used, or should have used, in this investigation.

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d.

Explain why the weaning rusks began to taste sweet during the investigation.

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e.

Suggest one reason why the results of this investigation might not be valid. Do not refer to control variables in your answer.

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2.2 Animal tissues, organs and organ systems Questions

  1. GCSE
  2. /Biology
  3. /2.2 Animal tissues, organs and organ systems