Cambridge International AS & A Level: BIOLOGY 9700/32
Cambridge International AS & A Level: BIOLOGY 9700/32
Cambridge International AS & A Level: BIOLOGY 9700/32
* 6 8 2 5 7 6 4 3 8 0 *
BIOLOGY 9700/32
Paper 3 Advanced Practical Skills 2 May/June 2023
2 hours
You will need: The materials and apparatus listed in the confidential instructions
INSTRUCTIONS
● Answer all questions.
● Use a black or dark blue pen. You may use an HB pencil for any diagrams or graphs.
● Write your name, centre number and candidate number in the boxes at the top of the page.
● Write your answer to each question in the space provided.
● Do not use an erasable pen or correction fluid.
● Do not write on any bar codes.
● You may use a calculator.
● You should show all your working and use appropriate units.
INFORMATION
● The total mark for this paper is 40.
● The number of marks for each question or part question is shown in brackets [ ].
Total
DC (PQ/SG) 305600/2
© UCLES 2023 [Turn over
2
1 Grapes are fruit that contain high concentrations of soluble sugars such as sucrose, fructose and
glucose.
You will determine the concentration of reducing sugars in a sample of grape extract by using
known concentrations of reducing sugar.
Table 1.1
If any solution comes into contact with your skin, wash off immediately under cold water.
You will need to carry out a serial dilution of the 8.0% reducing sugar solution, R, to reduce the
concentration by half between each successive dilution.
You will need to prepare four concentrations of reducing sugar in addition to 8.0% reducing sugar
solution, R.
After the serial dilution is completed, you will need to have 10 cm3 of each concentration available
to use.
(a) (i) Complete Fig. 1.1 to show how you will prepare your serial dilution.
Fig. 1.1 shows the first two beakers you will use to make your serial dilution. You will
need to draw three additional beakers.
0 cm3 of W
20 cm3 of 8.0%
reducing sugar
solution, R
10 cm3 of 8.0%
reducing sugar
solution to use
........................
........................
........................
Fig. 1.1
[3]
step 1 Set up a water-bath and heat to boiling ready for step 6 and step 14.
step 2 Prepare the concentrations of reducing sugar solution as shown in Fig 1.1.
step 4 Put 2 cm3 of the 8.0% reducing sugar solution into the appropriately labelled
test-tube.
step 5 Put 2 cm3 of Benedict’s solution, B, into the same test-tube. Shake gently to mix.
step 7 Measure the time taken to the first appearance of a colour change in the test-tube.
If there is no colour change after 120 seconds, stop timing and record as ‘more than 120’.
step 9 Remove the test-tube from the water-bath. Put the test-tube in the test-tube rack.
step 10 Repeat step 4 to step 9 with the remaining concentrations of reducing sugar solution.
(ii) Record your results in an appropriate table for the known concentrations of reducing
sugar.
[5]
© UCLES 2023 9700/32/M/J/23
5
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(iv) To determine the concentration of reducing sugar in grape extract G, you will need to test
a sample of the extract.
State the volume of grape extract G that you will use to test for reducing sugars.
volume = .......................................
[1]
step 12 Transfer the volume of grape extract G that you stated in (a)(iv) into test-tube G.
step 13 Put 2 cm3 of Benedict’s solution, B, into the same test-tube. Shake gently to mix.
step 15 Measure the time taken to the first appearance of a colour change in the test-tube.
If there is no colour change after 120 seconds, stop timing and record as ‘more than 120’.
(v) Record the time taken for the first colour change in test-tube G.
(vi) The concentration of reducing sugars in G can be estimated from a graph of your results.
Draw a graph of the results you recorded in (a)(ii) on the grid in Fig. 1.2, using a line of
best fit.
time to first
colour change
/s
Fig. 1.2
[2]
(vii) Use your graph to estimate the percentage concentration of reducing sugars in G.
(viii) Suggest how you would modify this investigation to obtain a more accurate estimate for
the concentration of reducing sugars in sample G.
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(b) The concentration of reducing sugars in grapes changes as the grapes age (get older).
Table 1.2 shows the concentration of reducing sugars for grapes of different ages.
Table 1.2
(i) Plot a graph of the data shown in Table 1.2 on the grid in Fig. 1.3.
12
10
0
0 20 40 60 80 100
Fig. 1.3
[2]
(ii) Use your estimate from (a)(vii) and your graph in (b)(i) to estimate the age of the grapes
that were used to make grape extract G.
(c) Grapes contain starch as well as reducing sugars. In a study, the concentration of amylase in
grapes was measured as the grapes aged.
0.35
0.30
0.25
concentration of 0.20
amylase
/ arbitrary units 0.15
0.10
0.05
0.00
14 28 42 56 70 84
Fig. 1.4
Use the data in Fig. 1.3 and Fig. 1.4 to suggest a possible explanation for the change in the
concentration of reducing sugars in grapes as they age.
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[Total 23]
(a) (i) Draw a large plan diagram of the region of the root on K1 indicated by the shaded region
in Fig. 2.1. Use a sharp pencil.
Fig. 2.1
Use one ruled label line and label to identify the endodermis.
[5]
Each xylem vessel element must touch at least two other xylem vessel elements.
• Use one ruled label line and label to identify the cell wall of one xylem vessel
element.
[5]
(b) Fig. 2.2 shows a photomicrograph of a transverse section through a different root.
A B
scale bar
500 μm
Fig. 2.2
(i) Identify three observable differences, other than colour, between the root section on K1
and the root section in Fig. 2.2.
Table 2.1
[3]
(ii) Line A–B represents the diameter of the root in Fig. 2.2.
Use the scale bar on Fig. 2.2 to calculate the actual diameter of the root.
(iii) Use your value from (b)(ii) to calculate the magnification of Fig. 2.2.
magnification = × ...............................................................
[1]
[Total 17]
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