Practical skills

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Question 9
Medium

An investigation was conducted into the concentration of histamine in three species of fish (mackerel, tuna, and sardine) stored under different temperature conditions (refrigerated, room temperature, and warm temperature). Histamine is a chemical contaminant that can form in fish when they are stored incorrectly.

The bar chart below shows the concentration of histamine measured in the fish:

A bar chart showing the concentration of histamine in mg/kg for Mackerel, Tuna, and Sardine at three storage temperatures: Refrigerated, Room Temperature, and Warm Temperature. On the y-axis, the histamine concentration ranges from 0 to 600 mg/kg, with major grid lines every 100 mg/kg and minor grid lines every 20 mg/kg. For the Warm Temperature group: Mackerel has a concentration of 400 mg/kg, Tuna has 300 mg/kg, and Sardine has 250 mg/kg. For the Room Temperature group: Mackerel has 150 mg/kg, Tuna has 100 mg/kg, and Sardine has 80 mg/kg. For the Refrigerated group, all three fish species have concentrations below 10 mg/kg.

The daily recommended maximum intake of histamine for safety is 150 mg150\text { mg}150 mg for an adult.

A single portion of mackerel has a mass of 120 g120\text { g}120 g.

A person eats mackerel that has been stored at Warm Temperature.

Calculate the maximum number of whole portions of this mackerel the person can eat in a day without exceeding the recommended maximum intake of histamine.

Use the graph.

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Practical skills Questions

  1. GCSE
  2. /Biology
  3. /Practical skills