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material rather than the desired output. Yield is the amount of useful product obtained from the production process."},{"text":"raw material","correct":false,"explanation":"Raw material is an input used to produce something, not the desired output. Yield measures the amount of useful product obtained."},{"text":"energy input","correct":false,"explanation":"Energy input may support a production process, but it is not its yield. Yield is the amount of useful product that is obtained."}]},{"id":"2380b642-513e-47e3-a983-d42bffce4ece","cardType":"basic","points":2,"front":"Why does photosynthesis strongly affect crop yield?","back":"Photosynthesis makes glucose for plant growth.","mcqOptions":[{"text":"Photosynthesis makes glucose for plant growth.","correct":true,"explanation":"Photosynthesis produces glucose, which plants use in respiration and to make substances such as cellulose and proteins needed for growth and greater crop yield."},{"text":"Photosynthesis absorbs minerals for plant growth.","correct":false,"explanation":"Photosynthesis does not absorb mineral ions; roots take them from the soil. Photosynthesis strongly affects yield because it makes glucose needed for plant growth."},{"text":"Photosynthesis releases energy for plant growth.","correct":false,"explanation":"Photosynthesis stores energy in glucose rather than releasing energy directly. The glucose produced supplies material and energy for plant growth, increasing crop yield."},{"text":"Photosynthesis makes carbon dioxide for plant growth.","correct":false,"explanation":"Photosynthesis uses carbon dioxide rather than producing it. It affects crop yield by making glucose that can be used to support plant growth."}]},{"id":"ca686c1e-b5e3-4d27-905a-89c0129430ff","cardType":"basic","points":2,"front":"How does transparent glass or polythene help crop growth?","back":"It lets in light for photosynthesis.","mcqOptions":[{"text":"It lets in light for photosynthesis.","correct":true,"explanation":"Transparent glass or polythene allows light to reach the crop leaves. Light supplies the energy required for photosynthesis and therefore supports plant growth."},{"text":"It lets in oxygen for photosynthesis.","correct":false,"explanation":"Plants need oxygen for aerobic respiration, but transparency does not specifically admit oxygen. 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Transparency allows light to reach leaves for photosynthesis."}]},{"id":"771360fc-4fdb-43e7-b75d-481fde030d7b","cardType":"cloze","points":null,"front":"A limiting factor is the factor in [ ] that prevents a process happening [ ].","back":"A limiting factor is the factor in shortest supply that prevents a process happening faster.","mcqOptions":[{"text":"A limiting factor is the factor in shortest supply that prevents a process happening faster.","correct":true,"explanation":"The factor in shortest supply restricts the process rate, even if other factors are abundant. Increasing it allows the process to happen faster until another factor becomes limiting."},{"text":"A limiting factor is the factor in greatest supply that prevents a process happening faster.","correct":false,"explanation":"A factor in greatest supply cannot normally be the constraint because it is already abundant. The limiting factor is in shortest supply and prevents a process happening faster."},{"text":"A limiting factor is the factor in shortest supply that prevents a process happening slower.","correct":false,"explanation":"The limiting factor restricts the maximum rate rather than preventing a lower rate. It is in shortest supply and prevents the process from happening faster."},{"text":"A limiting factor is the factor in greatest supply that prevents a process happening slower.","correct":false,"explanation":"This reverses both parts of the definition. A limiting factor is the factor in shortest supply, and its shortage prevents the process from happening faster."}]},{"id":"378f9437-e7e3-403c-805e-c88132e17245","cardType":"basic","points":2,"front":"Why might extra carbon dioxide not increase glasshouse yield further?","back":"Another limiting factor controls photosynthesis.","mcqOptions":[{"text":"Another limiting factor controls photosynthesis.","correct":true,"explanation":"Once carbon dioxide is no longer limiting, another factor such as light intensity or temperature determines the photosynthesis rate, so adding more carbon dioxide has no effect."},{"text":"The plants stop absorbing carbon dioxide.","correct":false,"explanation":"Plants continue to require carbon dioxide for photosynthesis; they do not permanently stop absorbing it. Extra carbon dioxide has no further effect when another factor becomes limiting."},{"text":"The carbon dioxide destroys enzymes in leaves.","correct":false,"explanation":"Carbon dioxide is a reactant in photosynthesis, not an enzyme-destroying substance at typical glasshouse concentrations. Yield levels off when another factor limits photosynthesis."},{"text":"The carbon dioxide removes glucose from leaves.","correct":false,"explanation":"Glucose is produced by photosynthesis rather than removed by carbon dioxide. Additional carbon dioxide stops increasing yield once light, temperature or another factor becomes limiting."}]},{"id":"5294b355-c870-470b-80b1-2a13a3a68b31","cardType":"basic","points":2,"front":"How can very high temperature reduce crop yield?","back":"

Enzymes may stop working properly.
Water loss from plants may increase.

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Enzymes may stop working properly.
Water loss from plants may increase.

","correct":true,"explanation":"Excessive heat can alter enzyme active sites, reducing enzyme-controlled reactions. It can also increase transpiration, causing water stress and lowering crop growth and yield."},{"text":"

Enzymes may work increasingly quickly.
Water loss from plants may decrease.

","correct":false,"explanation":"High temperatures do not generally improve enzyme function indefinitely or reduce transpiration. Instead, enzymes may stop working properly and water loss may increase."},{"text":"

Mineral ions may be destroyed.
Water uptake by leaves may increase.

","correct":false,"explanation":"Mineral ions are not destroyed by high temperature, and leaves do not begin absorbing water directly. Excessive heat can disrupt enzymes and increase water loss."},{"text":"

Chlorophyll may make extra glucose.
Stomata may remain fully open.

","correct":false,"explanation":"Very high temperature does not make chlorophyll produce extra glucose, while stomata may close rather than remain open. Enzyme disruption and increased water loss reduce yield."}]},{"id":"c1d15f72-98a8-4012-821c-e8cebe12f748","cardType":"cloze","points":null,"front":"Fertilisers increase yield by replacing [ ] removed when crops are [ ].","back":"Fertilisers increase yield by replacing mineral ions removed when crops are harvested.","mcqOptions":[{"text":"Fertilisers increase yield by replacing mineral ions removed when crops are harvested.","correct":true,"explanation":"Harvesting removes plant biomass containing mineral ions from the field. Fertilisers return these ions to the soil so subsequent crops can grow effectively."},{"text":"Fertilisers increase yield by replacing organic matter removed when crops are harvested.","correct":false,"explanation":"Fertilisers principally supply mineral ions rather than replacing organic matter. These ions must be replenished because harvested crop biomass removes them from the field."},{"text":"Fertilisers increase yield by replacing mineral ions removed when crops are planted.","correct":false,"explanation":"Planting crops does not remove mineral ions from the field; their growth absorbs ions into biomass. The ions leave the field when the crops are harvested."},{"text":"Fertilisers increase yield by replacing carbon dioxide removed when crops are harvested.","correct":false,"explanation":"Carbon dioxide is obtained from the atmosphere and is not normally replaced by fertilisers. Fertilisers restore mineral ions removed from the field in harvested crops."}]},{"id":"58a78ed5-c586-4e5b-9860-e63694951dc6","cardType":"basic","points":1,"front":"Which mineral ion do plants need to make amino acids and proteins?","back":"Nitrate ions.","mcqOptions":[{"text":"Nitrate ions.","correct":true,"explanation":"Plants use nitrate ions to make amino acids, which are then joined together to form proteins needed for growth and cell function."},{"text":"Magnesium ions.","correct":false,"explanation":"Magnesium ions are required to make chlorophyll, not amino acids. Plants need nitrate ions as a source of nitrogen for amino acid and protein synthesis."},{"text":"Phosphate ions.","correct":false,"explanation":"Phosphate ions contribute to DNA, cell membranes and energy-transfer compounds, but nitrate ions provide the nitrogen needed to make amino acids and proteins."},{"text":"Potassium ions.","correct":false,"explanation":"Potassium ions support enzyme activity and processes such as stomatal function, but they do not supply nitrogen. Nitrate ions are needed to make amino acids and proteins."}]},{"id":"50b09628-b631-482b-a6fe-d68f6e7f89a3","cardType":"basic","points":1,"front":"Which mineral ion do plants need to make chlorophyll?","back":"Magnesium ions.","mcqOptions":[{"text":"Magnesium ions.","correct":true,"explanation":"Magnesium ions are needed to make chlorophyll, the green pigment that absorbs light energy for photosynthesis."},{"text":"Nitrate ions.","correct":false,"explanation":"Nitrate ions are needed to make amino acids and proteins, not chlorophyll. The mineral ion required for chlorophyll production is magnesium."},{"text":"Phosphate ions.","correct":false,"explanation":"Phosphate ions are important for DNA, ATP and cell membranes, but they are not used to make chlorophyll. Chlorophyll requires magnesium ions."},{"text":"Potassium ions.","correct":false,"explanation":"Potassium ions help enzymes function and regulate water balance, but they do not form part of chlorophyll. Magnesium ions are needed to make chlorophyll."}]},{"id":"90098915-04a6-4d5a-b6fa-513fbe8485a4","cardType":"basic","points":2,"front":"How do pests damaging leaves reduce crop yield?","back":"Less leaf area means less photosynthesis.","mcqOptions":[{"text":"Less leaf area means less photosynthesis.","correct":true,"explanation":"Pests remove or damage leaf tissue, reducing the area containing chloroplasts. This lowers photosynthesis and therefore reduces the glucose and biomass available for crop growth."},{"text":"Less leaf area means less respiration.","correct":false,"explanation":"Leaf damage mainly reduces photosynthesis because less chloroplast-containing tissue remains. The correct explanation is that less leaf area means less photosynthesis, reducing crop biomass."},{"text":"Less leaf area means less transpiration.","correct":false,"explanation":"Reduced transpiration may occur, but it does not directly explain the lower crop yield. The key effect is less leaf area for photosynthesis, which limits biomass production."},{"text":"Less leaf area means less mineral absorption.","correct":false,"explanation":"Mineral ions are mainly absorbed by roots, so leaf damage does not directly reduce mineral absorption. Yield falls because damaged leaves carry out less photosynthesis."}]},{"id":"4fa8e197-7404-4013-8967-67296a91e793","cardType":"basic","points":2,"front":"Why can a pesticide become less effective over time?","back":"Pests may evolve resistance.","mcqOptions":[{"text":"Pests may evolve resistance.","correct":true,"explanation":"Pesticides kill susceptible pests, while naturally resistant pests survive and reproduce. Over generations, resistance becomes more common, making the pesticide less effective."},{"text":"Pests may evolve larger bodies.","correct":false,"explanation":"Larger bodies do not necessarily make pests unaffected by a pesticide. The relevant evolutionary change is resistance, which allows resistant pests to survive and reproduce."},{"text":"Pests may evolve faster reproduction.","correct":false,"explanation":"Faster reproduction can increase pest numbers but does not itself make a pesticide less effective. Resistance is the inherited feature that allows pests to survive treatment."},{"text":"Pests may evolve greater water loss.","correct":false,"explanation":"Greater water loss is not the usual mechanism behind pesticide failure. The pesticide becomes less effective when resistant pests survive treatment and pass on resistance alleles."}]},{"id":"a680b0ed-cb40-4417-9583-f32208149471","cardType":"cloze","points":null,"front":"Biological control uses [ ] to control a [ ].","back":"Biological control uses another organism to control a pest.","mcqOptions":[{"text":"Biological control uses another organism to control a pest.","correct":true,"explanation":"Biological control uses a living organism, such as a predator or parasite, to reduce the population of a pest organism."},{"text":"Biological control uses a chemical pesticide to control a pest.","correct":false,"explanation":"A chemical pesticide is a non-living chemical control method, not biological control. Biological control uses another organism to control a pest."},{"text":"Biological control uses another organism to control a disease.","correct":false,"explanation":"Biological control is defined here as using another organism against a pest, not a disease. Changing the target from pest to disease makes the completed statement incorrect."},{"text":"Biological control uses fertiliser to control a pest.","correct":false,"explanation":"Fertiliser supplies mineral ions and does not directly control pests. Biological control requires another organism, such as a predator, parasite or pathogen."}]},{"id":"8cb7d516-2605-42d9-9c79-fe12e205a2cd","cardType":"cloze","points":null,"front":"In yeast, anaerobic respiration produces [ ] and [ ].","back":"In yeast, anaerobic respiration produces ethanol and carbon dioxide.","mcqOptions":[{"text":"In yeast, anaerobic respiration produces ethanol and carbon dioxide.","correct":true,"explanation":"Without oxygen, yeast breaks down glucose by fermentation, producing ethanol and carbon dioxide and releasing a small amount of energy."},{"text":"In yeast, anaerobic respiration produces lactic acid and carbon dioxide.","correct":false,"explanation":"Lactic acid is produced during anaerobic respiration in animal muscle cells. Yeast fermentation produces ethanol and carbon dioxide instead."},{"text":"In yeast, anaerobic respiration produces ethanol and oxygen.","correct":false,"explanation":"Anaerobic respiration occurs without oxygen and does not produce it. In yeast, glucose is converted into ethanol and carbon dioxide."},{"text":"In yeast, anaerobic respiration produces glucose and water.","correct":false,"explanation":"Glucose is the reactant broken down, not a product, and water is associated with aerobic respiration. Yeast anaerobic respiration produces ethanol and carbon dioxide."}]},{"id":"b3a069d2-b7ab-42a4-8555-7f8ddb2e1def","cardType":"basic","points":1,"front":"What makes bread dough rise during yeast respiration?","back":"Carbon dioxide bubbles.","mcqOptions":[{"text":"Carbon dioxide bubbles.","correct":true,"explanation":"Yeast fermentation releases carbon dioxide gas. The bubbles become trapped in the dough, causing it to expand and rise."},{"text":"Oxygen bubbles.","correct":false,"explanation":"Oxygen is not produced during yeast anaerobic respiration. Carbon dioxide is released as a product and its bubbles become trapped in the dough."},{"text":"Ethanol bubbles.","correct":false,"explanation":"Ethanol is a liquid product of yeast fermentation and does not form the gas bubbles that raise dough. Carbon dioxide bubbles cause the dough to rise."},{"text":"Water bubbles.","correct":false,"explanation":"Water does not provide the gas bubbles responsible for rising dough in this process. Yeast produces carbon dioxide, which becomes trapped and expands the dough."}]},{"id":"5a1e3096-ef96-4cc8-8d84-eb7064a988b5","cardType":"basic","points":1,"front":"In a yeast respiration practical, why add an oil layer?","back":"To reduce oxygen entry.","mcqOptions":[{"text":"To reduce oxygen entry.","correct":true,"explanation":"The oil layer forms a barrier at the liquid surface, limiting oxygen dissolving into the yeast suspension and helping maintain anaerobic conditions."},{"text":"To increase oxygen entry.","correct":false,"explanation":"Increasing oxygen entry would promote aerobic respiration rather than the intended anaerobic conditions. The oil layer reduces oxygen entry so yeast fermentation can be measured."},{"text":"To reduce carbon dioxide entry.","correct":false,"explanation":"The important gas to exclude is oxygen, not carbon dioxide. The oil layer limits oxygen entry so the yeast carries out anaerobic respiration."},{"text":"To prevent yeast growth.","correct":false,"explanation":"The oil layer is not intended to stop yeast growing; it limits oxygen availability. This helps investigate anaerobic respiration while yeast remains active."}]},{"id":"4b140a14-2821-4958-8249-11ab223cfd5b","cardType":"cloze","points":null,"front":"Rate of carbon dioxide production = [ ] ÷ [ ].","back":"Rate of carbon dioxide production = volume of gas produced ÷ time taken.","mcqOptions":[{"text":"Rate of carbon dioxide production = volume of gas produced ÷ time taken.","correct":true,"explanation":"Rate measures how much gas is produced per unit of time, so the volume of carbon dioxide is divided by the time taken to produce it."},{"text":"Rate of carbon dioxide production = time taken ÷ volume of gas produced.","correct":false,"explanation":"This calculates time per unit volume, the reciprocal of the required rate. Rate of carbon dioxide production is volume of gas produced divided by time taken."},{"text":"Rate of carbon dioxide production = mass of gas produced ÷ time taken.","correct":false,"explanation":"Although mass divided by time can describe some rates, this practical measures carbon dioxide volume. The required calculation is volume of gas produced divided by time taken."},{"text":"Rate of carbon dioxide production = volume of gas produced ÷ temperature.","correct":false,"explanation":"Temperature is an experimental variable that can affect respiration, but it is not the denominator for calculating rate. Divide gas volume by the time taken."}]},{"id":"60da5287-db79-4fed-879d-77e56ab0f7ff","cardType":"basic","points":1,"front":"In yoghurt making, what do Lactobacillus bacteria produce from lactose?","back":"Lactic acid.","mcqOptions":[{"text":"Lactic acid.","correct":true,"explanation":"Lactobacillus bacteria ferment lactose in the milk, converting it into lactic acid. The resulting decrease in pH contributes to yoghurt’s sour taste and texture."},{"text":"Ethanol.","correct":false,"explanation":"Ethanol is commonly produced by yeast during anaerobic fermentation, not by Lactobacillus in yoghurt production. Lactobacillus converts lactose into lactic acid."},{"text":"Carbon dioxide.","correct":false,"explanation":"Carbon dioxide is associated with yeast fermentation and bread rising. In yoghurt making, Lactobacillus bacteria ferment lactose to produce lactic acid."},{"text":"Glucose.","correct":false,"explanation":"Glucose is a sugar used as a respiratory substrate rather than the main product of yoghurt fermentation. Lactobacillus converts lactose into lactic acid."}]},{"id":"4b318562-48a0-4560-9ca7-e03990258f81","cardType":"basic","points":2,"front":"How does lactic acid thicken milk into yoghurt?","back":"Low pH causes milk proteins to coagulate.","mcqOptions":[{"text":"Low pH causes milk proteins to coagulate.","correct":true,"explanation":"Lactic acid lowers the milk’s pH, altering the structure of its proteins so that they coagulate and form the thick texture of yoghurt."},{"text":"Low pH causes milk proteins to evaporate.","correct":false,"explanation":"A low pH does not make milk proteins evaporate, as proteins are non-volatile substances. It causes the proteins to coagulate, thickening the milk."},{"text":"Low pH causes milk proteins to dissolve.","correct":false,"explanation":"Dissolving the proteins would keep them dispersed rather than producing yoghurt’s thick texture. Low pH instead causes milk proteins to coagulate."},{"text":"Low pH causes milk proteins to digest.","correct":false,"explanation":"Lactic acid does not digest milk proteins into smaller molecules during yoghurt production. The lowered pH causes the proteins to coagulate into a thicker structure."}]},{"id":"c53d7923-0235-477a-9450-cb021ebe5d78","cardType":"basic","points":1,"front":"Why sterilise equipment and nutrients in an industrial fermenter?","back":"To prevent contamination by unwanted microorganisms.","mcqOptions":[{"text":"To prevent contamination by unwanted microorganisms.","correct":true,"explanation":"Sterilisation kills unwanted microorganisms before fermentation begins. This prevents contaminants from competing with the desired microorganism or producing harmful substances."},{"text":"To increase nutrition for wanted microorganisms.","correct":false,"explanation":"Sterilisation does not supply extra nutrition; it kills microorganisms already present. Its purpose is to prevent contamination by unwanted microorganisms during fermentation."},{"text":"To accelerate reproduction of wanted microorganisms.","correct":false,"explanation":"Sterilisation does not promote reproduction directly and would kill microorganisms exposed to it. It is performed beforehand to prevent contamination by unwanted microorganisms."},{"text":"To maintain temperature around wanted microorganisms.","correct":false,"explanation":"Sterilisation is not used to maintain temperature; fermenters use cooling systems and temperature sensors for that. Sterilisation prevents contamination by unwanted microorganisms."}]},{"id":"19880b47-debd-4868-8691-61737f301462","cardType":"cloze","points":null,"front":"Sterile air is supplied when microorganisms need [ ], but yeast making ethanol needs [ ].","back":"Sterile air is supplied when microorganisms need aerobic respiration, but yeast making ethanol needs anaerobic conditions.","mcqOptions":[{"text":"Sterile air is supplied when microorganisms need aerobic respiration, but yeast making ethanol needs anaerobic conditions.","correct":true,"explanation":"Microorganisms carrying out aerobic respiration require oxygen, so sterile air is supplied. Ethanol production by yeast occurs under anaerobic conditions, when oxygen is absent."},{"text":"Sterile air is supplied when microorganisms need anaerobic respiration, but yeast making ethanol needs aerobic conditions.","correct":false,"explanation":"The two conditions have been reversed. Aerobic respiration requires an oxygen supply, whereas yeast produces ethanol through anaerobic respiration when oxygen is unavailable."},{"text":"Sterile air is supplied when microorganisms need aerobic respiration, but yeast making ethanol needs aerobic conditions.","correct":false,"explanation":"Aerobic respiration correctly explains the need for sterile air, but yeast generally respires aerobically rather than producing ethanol when oxygen is present. Ethanol production needs anaerobic conditions."},{"text":"Sterile air is supplied when microorganisms need anaerobic respiration, but yeast making ethanol needs anaerobic conditions.","correct":false,"explanation":"Anaerobic respiration does not require supplied air because it occurs without oxygen. Microorganisms needing aerobic respiration receive sterile air, while ethanol-producing yeast needs anaerobic conditions."}]},{"id":"ab3b3edd-2427-4935-ae30-ee6bf93730ac","cardType":"basic","points":2,"front":"Why are stirrers used in industrial fermenters?","back":"They keep oxygen, nutrients, temperature and pH even throughout.","mcqOptions":[{"text":"They keep oxygen, nutrients, temperature and pH even throughout.","correct":true,"explanation":"Stirring continually mixes the fermenter’s contents, preventing local shortages or extremes. This distributes oxygen and nutrients while keeping temperature and pH uniform."},{"text":"They keep bacteria, fungi, viruses and spores absent throughout.","correct":false,"explanation":"Stirrers do not sterilise a fermenter or remove microorganisms. Their role is to mix the contents so oxygen, nutrients, temperature and pH remain even throughout."},{"text":"They keep oxygen, nutrients, temperature and pH maximum throughout.","correct":false,"explanation":"Stirring does not maintain maximum temperature, and excessive heat could denature enzymes. It keeps oxygen, nutrients, temperature and pH even throughout the fermenter."},{"text":"They keep oxygen, nutrients, temperature and pH separated throughout.","correct":false,"explanation":"Stirrers mix rather than separate the contents, so they prevent substances and conditions forming different layers. They keep oxygen, nutrients, temperature and pH even throughout."}]},{"id":"e8010e5c-bd32-471a-b385-107b9088acb3","cardType":"basic","points":2,"front":"Why aerate water in fish farms?","back":"Maintains high dissolved oxygen for respiration.","mcqOptions":[{"text":"Maintains high dissolved oxygen for respiration.","correct":true,"explanation":"Aeration increases the concentration of oxygen dissolved in the water. Fish need this oxygen for aerobic respiration to release energy efficiently."},{"text":"Maintains high dissolved carbon dioxide for respiration.","correct":false,"explanation":"Fish do not use dissolved carbon dioxide for respiration; they release it as a respiratory waste product. Aeration maintains high dissolved oxygen for aerobic respiration."},{"text":"Maintains high dissolved glucose for respiration.","correct":false,"explanation":"Glucose is obtained from food and is not maintained in the water by aeration. Aeration maintains high dissolved oxygen, which fish need for respiration."},{"text":"Maintains high dissolved nitrogen for respiration.","correct":false,"explanation":"Nitrogen gas cannot replace oxygen as the final electron acceptor in fish respiration. Aerating the water maintains high dissolved oxygen for respiration."}]},{"id":"cd35102f-9ddd-4e98-834a-612b3804a0d0","cardType":"basic","points":1,"front":"How can fish farmers reduce larger fish eating smaller fish?","back":"Separate fish by size.","mcqOptions":[{"text":"Separate fish by size.","correct":true,"explanation":"Sorting fish into groups of similar size prevents large individuals sharing tanks with much smaller fish, reducing predation and cannibalism."},{"text":"Separate fish by colour.","correct":false,"explanation":"Separating fish only by colour would still leave large and small fish together, so predation could continue. Farmers reduce it by separating fish according to size."},{"text":"Separate fish by sex.","correct":false,"explanation":"Separating fish by sex does not prevent larger individuals from eating smaller ones. Grouping fish by size keeps potential predators apart from smaller fish."},{"text":"Separate fish by age.","correct":false,"explanation":"Fish of the same age can still differ considerably in size, so age grouping may leave smaller fish vulnerable. Farmers separate fish by size."}]},{"id":"9324d259-a786-44da-9eec-ffd0181a31b7","cardType":"basic","points":2,"front":"Why remove waste and uneaten food from fish farms?","back":"Prevents oxygen falling and ammonia building up.","mcqOptions":[{"text":"Prevents oxygen falling and ammonia building up.","correct":true,"explanation":"Microorganisms decompose waste and uneaten food, using oxygen during respiration, while excretion and decomposition release ammonia. Removal therefore protects water quality."},{"text":"Prevents oxygen rising and ammonia building up.","correct":false,"explanation":"Decomposition consumes dissolved oxygen rather than causing it to rise. Removing waste prevents oxygen levels from falling and limits the build-up of toxic ammonia."},{"text":"Prevents oxygen falling and ammonia breaking down.","correct":false,"explanation":"Waste does not normally cause ammonia concentrations to fall; fish excretion and decomposition add ammonia to the water. Removal prevents oxygen falling and ammonia building up."},{"text":"Prevents oxygen falling and carbon dioxide building up.","correct":false,"explanation":"Carbon dioxide can accumulate through respiration, but ammonia from excretion and decomposition is the specified toxic nitrogenous waste. Removal prevents oxygen falling and ammonia building up."}]},{"id":"5dfdfd59-fa83-40bb-9fac-0579a3ac37ab","cardType":"cloze","points":null,"front":"In fish farming, selective breeding chooses parents with [ ] to improve the stock over [ ].","back":"In fish farming, selective breeding chooses parents with desirable features to improve the stock over generations.","mcqOptions":[{"text":"In fish farming, selective breeding chooses parents with desirable features to improve the stock over generations.","correct":true,"explanation":"Selective breeding uses parents showing desirable, heritable features. Repeated selection and reproduction increase the frequency of the relevant alleles, improving the farmed stock over several generations."},{"text":"In fish farming, selective breeding chooses parents with undesirable features to improve the stock over generations.","correct":false,"explanation":"Selecting undesirable features would make the stock less suitable for production. Farmers choose desirable, heritable features so these become more common in the population over generations."},{"text":"In fish farming, selective breeding chooses parents with desirable features to improve the stock over days.","correct":false,"explanation":"Selective breeding cannot produce inherited changes across the stock within days. Desirable alleles become more common only through repeated breeding and selection over generations."},{"text":"In fish farming, selective breeding chooses parents with random features to improve the stock over individual lifetimes.","correct":false,"explanation":"Choosing parents randomly is not selective breeding, and inherited improvement occurs across generations rather than within individual lifetimes. Parents must be selected for desirable, heritable features."}]}]}],"examCountdown":{"examDate":"2027-05-11","paperLabel":"Paper 1"},"heading":"Food production","title":"Food production Flashcards","topbar":{"backHref":"/igcse/biology/edexcel/flashcards"},"topicSidebar":"$L36"}]}],"topicId":"6201071c-da17-521e-98f5-3364a7c28ef4","walled":"$L37"}],"$L38","$L39"]