Cambridge IGCSE Biology Laboratory Practical Book Answer Hodder

Answers to
Cambridge IGCSE Biology

Laboratory Practical Book
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Experimental skills and abilities

Skills for scientific enquiry
1 (a) measuring cylinder (e) stopwatch
(b) digital balance (f) digital timer
(c) metre ruler (g) ruler
(d) liquid in glass thermometer
2 (a) Time at least 10 oscillations with a stopwatch and divide the result by 10 to obtain the average time for one
oscillation.
(b) Weigh at least 20 pins on a balance and divide the result by 20 to obtain the average mass of one pin.
3
Device Smallest division of scale
metre ruler 1 mm
vernier scale 0.1 mm
stopwatch 0.5 s
digital timer 1 ms
digital balance typically 1 g or 0.1 g
liquid in glass thermometer 1.0 °C
100 ml measuring cylinder 1 cm3
4 (a) 9.75 (b) 9.8 (c) 10

5 (a) (i) Rate of Photosynthesis, and temperature.
(ii) light intensity, colour of light, carbon dioxide concentration
(iii) Manipulated variable Fixed variable Responding variable
temperature light intensity, colour of light rate of photosynthesis
carbon dioxide concentration
1
Cambridge IGCSE Biology Laboratory Practical Book © Mike Cole 2015
Answers (b) 4.5
4 + +
3.5
3
Rate of
Photosynthesis 2.5
(Arbitrary
Units)
2 + +
1.5
1
0.5
0+ +
0 10 20 30 40 50
Temperature (ºC)
(c) An increase in temperature will result in an increase in the rate of photosynthesis, to a point. Then the rate
of photosynthesis decreases with a further rise in temperature. These are results from one small school
experiment. Many more experiments would need to be carried out to draw more general conclusions.
2
1 Characteristics and classification
Answers
of living organisms
1.1 Dichotomous keys
Method
1 Each stage of a dichotomous key presents the reader with two choices.
2 In order to produce an effective dichotomous key it is important to identify the similarities and differences between
organisms, so that they can be placed into groups.
Results
Students’ own keys.
Conclusions
Students’ own conclusions on the effectiveness of their key.
Evaluation
Suggestions will depend on the individual key.
Extension
Students’ own keys.
3
2 Organisation and maintenance
Answers
of the organism
2.1 Plant cells
Method
1 Care had to be taken when using iodine because it is harmful if breathed in or if it comes into contact with the skin
or eyes.
2 Iodine was used because it can help make cell structures more visible under a light microscope.
3 In order to view the plant cells clearly, the magnification needs to be approximately ×100.
Results
Students’ own drawings.
Conclusions
The parts of the plant cells that are clearly visible under the light microscope are the nucleus, cytoplasm, vacuole and
cell wall.
Evaluation
Investigate more than one type of plant. Consider whether processing of results could have been improved, e.g. more
precise diagrams.
Extension
1 Root hair cells have a large surface area for absorption. Xylem vessels are cylindrical, long and narrow, with strong,
lignified walls. They are connected to each other to form a hollow tube. They are dead, so have no cytoplasm, and
therefore hollow, allowing water to be transported easily.
2 Label upper and lower epidermis, palisade cells, mesophyll cells, stomata, xylem and phloem.
2.2 Animal cells

Method
1 Alcohol and disinfectant are used to ensure that the microscope slide and cotton buds are disinfected.
2 In order to view the cells clearly, the magnification needs to be approximately ×300.
Results
Students’ own drawings.
Conclusions
The parts of animal cells that are clearly visible under the light microscope are the nucleus, cytoplasm and cell membrane.
Evaluation
Investigate more than one type of animal cell. Consider whether processing of results could have been improved, e.g.
more precise diagrams.
4
Extension
Answers
Ciliated cells: The cilia project from the cells as microscopic hair-like projections, which act in a sweeping manner to
move foreign bodies away.
Muscle cells: Elongated cells with a good supply of blood (blood vessels) and nerves to provide the raw materials and
signals for muscle contraction.
Red blood cells: The biconcave disc shape is the result of a lack of nucleus. This increases the surface area for oxygen uptake.
White blood cells: The flexible cell membrane allows them to squeeze through capillary walls to sites of infection.
5
3 Movement in and out of cells
Answers
3.1 Osmosis and water flow

Method
The red dye ensures that the solution in the Visking tubing is clearly visible.
Results and calculations

Over the course of the experiment, the level of solution in the capillary tube will rise.
Conclusions
This rise demonstrates that there must be a net flow of water through the dialysis tubing into the sugar solution from
the beaker of water. The water is moving into an area with fewer free water molecules.
Evaluation
Repeat the experiment to check the result. Investigate the effect of using a range of different concentrations of sugar
solution. Include a control experiment where the tube only contains water, to make sure that water does not just tend
to flow into the tube whatever the circumstances.
Extension
A more dilute solution would not produce such a sharp rise of liquid in the capillary tube.
3.2 Turgor in potato tissue

Method
Measuring the mass of the potato pieces could be considered as an alternative method to measuring the length.

At the end of this experiment the potato tube in water should have increased in length. The tube in the sugar solution
will shrink slightly, and feel less firm.
Conclusions
The potato cylinder in the water increased in length, as water diffused into the cells by osmosis. The sugar solution was
more concentrated than the cell sap, so the potato in that solution lost water by osmosis and the length decreased.
Evaluation
Repeat the experiment three times and then calculate an average. Make sure all other variables that could affect the
result (e.g. temperature) are controlled. Ensure that measurements are made as accurately as possible.
Extension
Collate the results from all of the different groups in the class and find the average.
6
3.3 Osmosis and turgor
Answers
Method
1 The Visking tubing containing sugar solution was left in the water for 45 minutes to allow sufficient time for
diffusion of water to occur through the partially permeable membrane.
2 Visking tubing acts as a partially permeable membrane. Small particles (such as water) can pass through the pores in
the membrane.

The Visking tube will feel much firmer at the end of the experiment.
Conclusions
The net inflow of water into the Visking tubing, which has fewer free water molecules inside than outside, results in the
tubing feeling much firmer than it did at the start of the experiment.
Evaluation
Repeat the experiment to check the result. Investigate the effect of using a range of different concentrations of sugar
solution. Include a control experiment where the tube only contains water, to make sure that water does not just tend
to flow into the tube whatever the circumstances.
Extension
Prediction based on scientific knowledge. Suitable experiment suggested highlighting requirement for a fair test.
3.4 Plasmolysis
Method
Refer to Page 34 of Cambridge IGCSE Biology (3rd edition, Mackean and Hayward, Hodder Education).

After the cells are exposed to the sugar solution, the vacuoles will shrink resulting in the cytoplasm being pulled away
from the cell walls, leaving clear spaces.
Conclusions
The vacuoles lose water by osmosis to the sugar solution, so they shrink and pull the cytoplasm inwards. The cells are
then said to be plasmolysed.
Evaluation
Repeat the experiment to investigate the effects of different concentrations of sugar solution. Repeat the experiment
using cells from different types of plant. Consider whether processing of results could have been improved, e.g. more
precise diagrams.
Extension
A more concentrated sugar solution would result in more rapid or more extensive plasmolysis.
7
3.5 Partial permeability (dialysis)
Answers
Method
Rinsing removes any traces of starch on the outside of the Visking tubing.

The solution in the test tube should remain yellow-brown, but the starch solution inside the Visking tube should turn
blue-black.
Conclusions
This demonstrates that the smaller iodine molecules can diffuse through the tubing, but the larger starch molecules cannot.
Evaluation
Repeat the experiment to check the result. Carry out a control experiment with water inside the Visking tubing instead
of starch solution. Consider the implications of subjectivity when measuring colour changes – could a colorimeter be
used to provide quantitative readings?
Extension
1 Smaller sugar molecules would not produce the same effect, as they would diffuse out of the Visking tubing and be
found in both areas. Sugar can be identified using the Benedict’s test.
2 Larger protein molecules would not be able to diffuse out and would give similar results to the starch. Protein could
be identified using the Biuret test.
8
4 Biological molecules
Answers
4.1 Food tests
Method
Some of the identified safety precautions could include:
• Test for starch: Care must be taken when heating the solution. If using a Bunsen, heat gently and move in and out of
flame to avoid the liquid boiling and spitting out of tube. Avoid direct contact with iodine, wear eye protection.
• Test for reducing sugar: Care must be taken with boiling water to avoid spillages. Avoid direct contact with
Benedict’s reagent, wear eye protection.
• Test for protein: Sodium hydroxide is caustic, so avoid contact with the skin and eyes, wear eye protection. Avoid
direct contact with copper sulfate solution.
• Test for fat: Ethanol is flammable so ensure that there are no naked flames or sources of ignition in the vicinity, wear
eye protection.
• Test for vitamin C: Avoid direct contact with DCPIP, wear eye protection.
Results and conclusions

• Test for starch: Iodine turns from yellow-brown to blue-black.
• Test for reducing sugar: Benedict’s solution turns from blue to green, then yellow, and finally to red.
• Test for protein: Solution turns from blue to purple.
• Test for fat: Cloudy white emulsion forms.
• Test for vitamin C: Solution turns from blue to colourless.
Evaluation
Repeat each experiment to check the results. Carry out control experiments to observe what happens when the test is
negative. When measuring a change in colour, consider the implications of subjectivity. Consider using an instrument
that could provide quantitative readings, e.g. a colorimeter.
Extension
Possible answers could include:
Protein – beans, eggs, fish, meat;
Fat – dairy products such as cheese and full-fat milk, red meat, oily fish;
Carbohydrate – fruit, vegetables, rice, pasta.
4.2 Application of the food tests

Method
See the answer provided for Experiment 4.1. Students should not ingest any of the samples tested in the classroom.
Results and conclusions

Milk: tests positive for protein and fat.
Potato: tests positive for starch.
Raisins: test positive for glucose.
Onion: tests positive for glucose.
Beans: test positive for starch and protein. 9

Evaluation
Answers
Carry out each test at least twice for each food to check the results. Test a wider range of different foods. When
measuring a change in colour, consider the implications of subjectivity. Consider using an instrument that could provide
quantitative readings, e.g. a colorimeter.
Extension
A range of fruit and vegetable juices can be selected. Similar volumes should be prepared in test tubes and tested using
the vitamin C test.
10
5 Enzymes
Answers
5.1 Extracting and testing an enzyme
Method
1 The liver was ground up to release catalase (enzyme) from the cytoplasm of the liver cells.
2 Hydrogen peroxide is broken down into water and oxygen, which causes the effervescence.

There will be a reaction (effervescence) in test tube A but no reaction in test tube B.
Conclusions
The liver contains an enzyme that breaks down hydrogen peroxide into water and oxygen. There is no reaction with the
boiled enzyme as the protein structure will have been denatured.
Evaluation
Repeat the same experiment to check the result. Repeat the experiment using a different enzyme to see if the same
thing happens.
Extension
Students should acknowledge that they will need to observe, measure, graph and calculate the amount of product
(oxygen) produced over time.
5.2 The effect of temperature on an enzyme reaction

Method
1 The enzyme amylase catalyses the breakdown of starch into sugars.
2 In this investigation the iodine turned from blue-black to brown as starch was broken down by amylase.

The colour change will happen more rapidly as the temperature increases. The enzyme will be most active at 35 °C.
Conclusions
1 Increases in temperature increased enzyme activity.
2 The amylase in warmer water broke down the starch more rapidly.
3 35 °C is closer to the enzyme’s optimum temperature. At this temperature the molecules have more energy and can
react more quickly.
Evaluation
The investigation can easily be expanded to cover a wider and more precise temperature range, in order to observe
effects of hotter temperatures.
Extension
Dough mixtures placed in beakers in a range of temperature conditions. The increase in the size of the dough may be
taken as an indication of yeast activity.
11
5.3 The effect of pH on an enzyme reaction
Answers
Method
1 The pipette was rinsed between taking samples in order to prevent contamination.
2 It was important to note the time at which the samples no longer produced a blue colour with iodine because this
signified that all of the starch in that sample had been broken down into sugar by the enzyme amylase.

The amylase in the neutral or slightly acidic solution should give the fastest colour change.
Conclusions
The amylase in the neutral solution or in the slightly acidic solution broke down the starch most rapidly. The amylase
in the alkaline and more strongly acidic solutions worked more slowly. A neutral or slightly acidic pH is closest to the
enzyme’s optimum pH (around pH 6.8).
Evaluation
Repeat the experiment three times and then calculate an average. Make sure the temperature is kept exactly the
same, so this can’t affect the experiment. Investigate a wider range of pH values. Investigate another type of enzyme.
Consider the implications of subjectivity when measuring a change in colour. Could an instrument be used to provide
quantitative readings, e.g. a colorimeter?
Extension
The pH of the stomach is very different to the optimum pH of salivary amylase, so the activity of amylase will be
considerably reduced.
12
6 Plant nutrition
Answers
6.1 Is chlorophyll necessary for photosynthesis?
Method
1 Chlorophyll is removed from the leaf to ensure that iodine can be used to test for starch effectively.
2 The leaf is placed into hot water to ensure that the membranes are destroyed, making the leaf more permeable to
iodine solution.

Only the parts of the variegated leaf that were green will turn blue with iodine.
Conclusions
The part of the variegated leaf where chlorophyll was present will test positive for starch. The parts containing no
chlorophyll could not make starch because they were not able to carry out photosynthesis.
Evaluation
Repeat the experiment to check the result. Consider whether processing of results could have been improved, e.g. more
precise diagrams. Repeat the experiment with another type of variegated plant to see if the result is the same.
Extension
1 If part of a leaf on a plant was masked with foil, light could not reach the chlorophyll and so photosynthesis would
not take place. Starch would not be formed in the covered area.
2 See Experiment 6.2.
6.2 Is light necessary for photosynthesis?

Method
1 The foil blocks out the light and is easy to cut and attach to the leaf.
2 The plant could be kept in air containing no carbon dioxide for 2–3 days (e.g. by using soda lime).

Only the areas that received light turn blue-black with iodine. On the areas that were covered, the iodine remains
yellow-brown.
Conclusions
The absence of the light energy required to drive photosynthesis results in no starch being produced in that particular
part of the leaf.
Evaluation
Carry out a control experiment using a transparent material to cover the leaf. Repeat the experiment using different
shapes cut into the foil to check the result. Repeat the investigation using a different type of plant to see if the result is
the same.
13
Extension
Answers
Adding a control experiment, using a transparent material instead of foil, will demonstrate that the effect observed was
due to the absence of light, not carbon dioxide.
6.3 Is carbon dioxide needed for photosynthesis?

Method
Soda lime absorbs carbon dioxide. As a result, the plant with soda lime present should not be producing starch by
photosynthesis if carbon dioxide is needed for photosynthesis.

The leaf from the plant with soda lime present does not turn blue-black when iodine is added. The leaf from the plant
with sodium hydrogencarbonate solution does turn blue-black when iodine is added.
Conclusions
The leaf from the plant with a supply of carbon dioxide turned blue-black, indicating that starch was present, whereas
the leaf from the plant that had no carbon dioxide contained no starch. This suggests that carbon dioxide is required for
photosynthesis.
Evaluation
The experiment could be repeated to check the result. You could extend the investigation to test the effects of different
concentrations of carbon dioxide on the rate of photosynthesis (see below).
Extension
Different masses of soda lime could be used to absorb varying amounts of carbon dioxide, and different concentrations
of sodium hydrogencarbonate to produce different amounts of carbon dioxide. The rates of photosynthesis in each
condition could then be compared to show the effect of the carbon dioxide level.
6.4 Is oxygen produced during photosynthesis?

Method
1 To allow carbon dioxide to diffuse freely from the water in the beaker to the pondweed.
2 The oxygen produced can be tested with a glowing splint – which should relight.

Bubbles of gas are produced by the pondweed in sunlight (but not in the dark cupboard). The gas relights a glowing
splint.
Conclusions
The pondweed left in sunlight produced oxygen gas, showing that oxygen is produced during photosynthesis.
Evaluation
Repeat the experiment to check the result. Repeat the investigation using different types of plants to see whether they
all produce oxygen. Consider all other variables that might need to be controlled.
14
Extension
Answers
1 All other variables, other than light level, were kept constant, showing that the difference must be due to the
difference in light availability.
2 The oxygen content of ponds will likely be affected by mass of plants, mass of animals such as fish, temperature,
eutrophication and amount of decay.
6.5 The effect of light intensity on the rate of

photosynthesis
Method
Sodium hydrogencarbonate helps to provide a rich supply of carbon dioxide for the plant.

Higher light intensities (light placed closer to the pondweed) should, to a point, result in more bubbles being produced.
Conclusions
The rate of photosynthesis as measured by oxygen production is higher at greater light intensities. This is because plant
uses the light energy for photosynthesis.
Evaluation
Repeat the experiment three times and then calculate an average. Consider all other variables that might need to be
controlled, e.g. temperature. Increase the measurement range by investigating a wider range of light intensities.
Extension
The procedure would be similar to that of this experiment – but this time the temperature of water would be varied,
instead of light intensity.
6.6 Gaseous exchange during photosynthesis

Method
In the presence of carbon dioxide (increased acidity) the indicator should turn yellow. In the absence of carbon dioxide
(decreased acidity) it should turn red or purple.

Hydrogencarbonate indicator in tube 1 should turn yellow. In tube 2, the indicator should turn deep purple. In tube 3,
there should be no colour change.
Conclusions
In tube 1 carbon dioxide is produced by respiring cells, but there is no photosynthesis to use it up as the tube is in
darkness. In tube 2 carbon dioxide is used up during photosynthesis. In tube 3 there is no leaf so the level does not
change.
Evaluation
Repeat the experiment to check the result. Consider the implications of subjectivity when measuring colour changes –
could a colorimeter be used to provide quantitative readings?
15
6.7 The importance of different mineral elements
Answers
Method
Distilled water does not contain any minerals or nutrients that could affect the experiment.

The plant in the normal culture solution should be taller with large green leaves. The other plants will be smaller, with
pale or yellow leaves.
Conclusions
A full range of nutrients is required for healthy growth.
Evaluation
Several seedlings could be grown in each of the conditions, rather than just one. Different plant species could be
investigated, rather than just wheat (which might not be typical of all plants). You should make sure that the seedlings
have exactly the same conditions apart from the culture solution (amount of light, temperature, etc.).
Extension
1 Repeat the same experiment, but instead of using different culture solutions, different types of fertiliser should be used.
2 Refer to Figure 16.31 on Page 277 of Cambridge IGCSE Biology (3rd edition, Mackean and Hayward,
Hodder Education).
16
7 Human nutrition
Answers
7.1 Energy from food
Method
1 If the flame in the crucible goes out before the food sample is fully burnt, then it is important to remove the crucible
from under the beaker before the sample is relit. It should then be replaced immediately.
2 Ensure the area being used for the investigation is kept clear of any flammable or combustible materials. Avoid direct
contact with the equipment until it is cooled, to avoid burns. Wear eye protection and tie back long hair.

The lower starting temperature should be subtracted from the higher temperature after the water is heated by the
burning sugar to give the temperature change. This is multiplied by 420 to find the energy transfer.
Conclusions
The burning food will increase the temperature of the water. Some of the chemical energy stored in the sugar is
transferred to heat energy and used to raise the temperature of the water.
Evaluation
Repeat the experiment three times and then calculate an average. Consider how to minimise heat loss from the
equipment, e.g. protect the apparatus from draughts. Ensure that measurements are made as accurately as possible,
e.g. by using a digital thermometer. Compare the energy transferred by a range of different foods.
Extension
1 Fat would transfer more energy than sugar; protein would transfer a similar amount of energy to sugar.
2 Secondary sources could be used to check answers and help to provide a list of foods rich in sugar; fat; protein.
3 Students could be encouraged to plot an appropriate graph of the energy content of various foods using secondary
sources of information as a reference.
17
8 Transport in plants
Answers
8.1 Transport in vascular bundles

Method
The longer the stem of celery is left in the solution, the further/higher the solution travels up the stem.

The blue dye should be seen in the leaf veins.
Conclusions
The dye and water travel up through the stem in the vascular bundles.
Evaluation
Repeat the experiment to check the results. Carry out the same experiment using some different types of plants to
check that the results don’t just apply to celery.
Extension
An outline of this possible investigation could include preparing three twigs as follows: Shoot 1: Ring of bark to
be removed (about 5mm wide, and 10 mm from the base); Shoot 2: Base covered in Vaseline; Shoot 3: To be
left untreated. All three twigs placed in a beaker of water, ensuring the cut ring of bark is above the water line.
Observations could then be noted.
8.2 Rates of water uptake in different conditions

Method
1 Humidity, moving air, temperature and light intensity are all factors that affect the rate of transpiration.
2 Using the procedure outlined in the ‘Procedure’ section, carry out the experiment under one particular condition
(e.g. at a temperature of 10 °C). Then change this condition (e.g. increase the temperature to 30 °C) and carry out
the experiment again. Make sure that all the other conditions mentioned above are kept the same.

If investigating wind/air movement, an increase in air movement should increase the rate of water uptake.
If investigating light, an increase in light intensity should increase the rate of water uptake.
If investigating humidity, an increase in humidity should decrease the rate of water uptake.
If investigating temperature, an increase in temperature should increase the rate of water uptake (up to about 35 °C).
18
Conclusions
Answers
Wind: An increase in wind speed increases the movement of air and water away from the leaf surface. More water
vapour then diffuses out, from an area of high concentration (inside the leaf) to an area of lower concentration (outside
it). More water must then be taken up to replace that lost from the leaf.
Light: More stomata open as the light intensity increases (to allow gaseous exchange for photosynthesis), allowing more
water to diffuse out of the leaf.
Humidity: High humidity levels outside the leaf mean there is less of a concentration difference between the inside and
the outside of the leaf, and so diffusion of water vapour out happens more slowly.
Temperature: At higher temperatures the water evaporates from the leaf more quickly.
Evaluation
Repeat the experiment three times and then calculate an average. Make sure all other variables are carefully controlled.
Increase the measurement range within test groups (e.g. investigate a wider range of temperatures).
Extension
See Method section above.
8.3 To find out which surface of a leaf loses more water

vapour
Method
To ensure that water loss cannot happen through the cut stem, and therefore must be through the leaf.

The leaf with neither surface treated with Vaseline® and that with just the upper surface treated are likely to show the
most shrivelling.
Conclusions
This demonstrates that the lower surface of the leaf loses more water than the upper surface.
Evaluation
Deciding on the amount of shrivelling is a very subjective way to assess the results. Weighing the leaves (or plants)
before and after the intervention could provide quantitative data on levels of water loss, which would be more accurate.
Extension
The mass of the plant (including pot and soil) could be measured over time at different light intensities.
19
9 Transport in animals
Answers
9.1 Physical activity and pulse rate

Method
1 See below.
2 An adequate risk assessment to ensure the suitability of the type of exercise and of the space/equipment used should
be carried out. Suitable footwear should be worn. Any relevant medical conditions should be taken into account.
3 Use a digital pulse meter to measure the pulse rate.

Pulse rate should increase to a point as the amount of exercise done increases.
Conclusions
Physical activity causes an increase in pulse rate. This is because the muscles require more energy, so the rate of
respiration must increase in order to provide this energy. More oxygen and glucose (needed for respiration) must be
supplied to the muscles by the blood.
Evaluation
Use a digital pulse meter to measure the pulse rate – this may give a more accurate measurement. Repeat the
experiment three times and then calculate average values for your pulse rate after different amounts of exercise.
Consider whether processing of results could have been improved, e.g. more accurate graph plotting.
Extension
Temperature, age, sex (gender), digestion (time since last meal), altitude, illness, hormones such as adrenaline, and
drugs such as caffeine are some of the factors affecting pulse rate. Comparisons could be made between variations of
the same factor, and average values calculated.
20
11 Gas exchange in humans
Answers
11.1 Oxygen in exhaled air
Method
1 See below.
2 This provides an opportunity for students to consider the benefits of an oxygen sensor linked to a computer.

The candle will not burn as long in the jar of exhaled air compared to ordinary fresh air.
Conclusions
Burning requires oxygen. The candle will not burn as long in the jar of exhaled air because some of the oxygen in it has
been used up.
Evaluation
Repeat the experiment three times and then calculate an average time for each jar. Ensure that all other variables that
could affect the experiment (e.g. type and size of candle) are kept the same.
Extension
Physical exercise requires additional oxygen, so a possible prediction would be that the candle would burn for an even
shorter time in air exhaled immediately after exercise. The planned experiment could be outlined as above, but allowing
for quantitative comparisons to be made.
11.2 Carbon dioxide in exhaled air

Method
The lime water in tube A will bubble when breathing in, and the lime water in tube B will bubble when breathing out.
Therefore, differences in the amount of carbon dioxide in inhaled and exhaled air can be observed.

The lime water in tube B only turns milky.
Conclusions
This demonstrates that exhaled air contains more carbon dioxide than inhaled air. Carbon dioxide is produced as a
waste product by respiration and exhaled.
Evaluation
Repeat the experiment to check the result. Extend the investigation by examining factors that affect the rate at which
the lime water changes colour.
Extension
Level of activity might affect the rate at which the lime water changes colour. This could be investigated by repeating
the experiment after exercise and comparing the rate of change in colour of the lime water.
21
11.3 Volume of air in the lungs
Answers
Method
1 When measuring tidal volume, silicon tubing should be placed at position B and when measuring vital capacity it
should be placed at position A.
2 Volume of air is measured in cm3 or ml.

These will vary depending on the individual.
Conclusions
1 Result for vital capacity – result for tidal volume
2 During rest the smaller tidal volume is sufficient to provide oxygen for cellular respiration. During exercise more
energy is needed so a larger volume of oxygen is required to provide this.
Evaluation
Repeat the experiment three times and then calculate an average value for each measurement. Extend the experiment
by investigating the effect of exercise on the values recorded for each measurement.
Extension
Measure and compare the volume of air exchanged by the lungs during normal breathing with the volume exchanged
following exercise. The rate of breathing could also be measured before and after exercise.
Exercise will increase both the rate and depth of breathing, to allow more oxygen to be taken in and more waste
carbon dioxide to be removed.
22
12 Respiration
Answers
12.1 Using up oxygen during respiration
Method
1 Soda lime is used to absorb the carbon dioxide given out by the seedlings.
2 The beaker of water is used to keep the temperature of the tubes as constant as possible.

The level of liquid goes up more with the germinating seedlings than with the dead seedlings. It may not move at all for
the dead seedlings.
Conclusions
1 Respiration increased the level of liquid in the tube.
2 The germinating seedlings will be respiring, so they use up oxygen from the air. This draws up liquid from the
capillary tube. The dead seedlings are not respiring and do not use up oxygen.
Evaluation
Repeat the experiment three times to check the result. The investigation could be repeated with the water bath at
different temperatures to investigate the effect of temperature on respiration. The investigation could be repeated using
different types of seeds, or seedlings at different stages of germination.
Extension
Opportunity for ICT data logging activity.
12.2 Releasing energy in respiration

Method
Wear eye protection when handling disinfectants, avoid sources of ignition, take care to avoid spillages. Wash hands
after handling seeds. Ask teacher to provide you with a source of dead seeds.

The temperature in the flask with germinating seeds will be 5–10 °C higher than that in the flask with dead seeds.
Conclusions
The temperature in the flask with germinating seeds will rise due to the release of energy during respiration.
Evaluation
Repeat the experiment three times and then calculate an average. Consider all other variables that could affect the
temperature and make sure they are controlled. Ensure that measurements are made as accurately as possible, perhaps
using a digital thermometer.
23
Extension
Answers
Bacteria and fungi on the surface of the seeds may increase temperature, due to energy released as they respire.
12.3 Anaerobic respiration in yeast

Method
1 The high temperature of the boiled water would have killed any microbes present, and reduced oxygen
concentration.
2 The layer of paraffin acts as a barrier, keeping oxygen out of the solution.

There will be evidence of fermentation taking place in the glucose-yeast mixture, in the form of bubbles being given off.
The lime water will turn a milky colour.
Conclusions
The change of colour in the lime water is a positive test for carbon dioxide. This supports the word equation for
anaerobic respiration provided in the ‘Theory’ section.
Evaluation
Carry out a control experiment using boiled (killed) yeast to show that the carbon dioxide is being produced by
respiration and not some other process. Expand the investigation by measuring the amount of carbon dioxide produced
by the yeast under different conditions.
Extension
1 Comparison with a boiled (killed) yeast and glucose solution would demonstrate that the carbon dioxide is produced
by a living process.
2 Temperature, concentration of yeast and glucose, and pH are factors likely to affect production of carbon dioxide.
24
14 Co-ordination and response
Answers
14.1 Gravitropism in pea radicles
Method
A clinostat is a device that rotates the seedlings slowly.

The pea radicles in the stationary jar will have grown vertically downwards. Those in the clinostat will continue to grow
horizontally.
Conclusions
The pea radicles in the stationary jar grow downwards because they have responded to the stimulus of gravity. This is
known as a positive geotropic response. It ensures the roots grow in the right direction: down into the ground.
The clinostat constantly rotates the radicles, and so the stimulus of gravity affects them equally on all sides. Hence they
grow straight in a horizontal direction.
Evaluation
Repeat the experiment to check the results. Use more peas in each condition. Repeat the investigation using another
type of seedlings to see if the results are similar.
Extension
The pea radicles are positively geotropic.
14.2 Phototropism in shoots

Method
The plant on the clinostat acts as the control, as each side of the shoot will be exposed to light equally.

The stem of the stationary plant in the box will have grown towards the light (the stimulus). The plant on the clinostat
will grow vertically upwards.
Conclusions
The clinostat rotates the plant so that light affects it equally on all sides. Therefore it grows straight up. The stationary
plant grows towards the light, which allows it to maximise the amount of light reaching its leaves. This is considered to
be a positive phototropic response.
Evaluation
Use a greater number of seedlings in each condition. Ensure that all other variables are kept constant (e.g. temperature,
amount of water given, etc.).
25
Extension
Answers
Only a single plant was used, so you cannot be certain that the results apply to green plants generally. To increase
confidence that these findings apply to green plants as a whole, a larger number of plants should be used, as well as
plants from different species.
14.3 Region of response

Method
The regions of curvature in the horizontal seedlings can be compared with the regions of extension in the vertical
seedlings.

The ink marks will have become more widely spaced in the region of greatest extension. The radicles in dish B will also
have curved downwards. The region of extension in the seedlings in dish A will correspond to the region of curvature in
the dish B seedlings.
Conclusions
The response to the stimulus of gravity happens in the region of extension.
Evaluation
Use more than two seedlings in each condition. Repeat the investigation using another type of seedling to increase
confidence that the results apply to plants generally.
Extension
The response to the stimulus of gravity takes place in the region of extension, but this does not mean that this is also
the area that detects the stimulus.
26
16 Reproduction
Answers
16.1 Insect pollinated flowers
Method
Identify a range of insect pollinated plants within your local environment.

Students should observe and label petals; stamens; filaments and anthers; carpels; style, stigma, ovary and ovules.
Conclusions
Some of the major differences are likely to include:
• Insect pollinated flowers are likely to contain large, bright petals, with scent and nectar.
• Pollen tends to be produced in smaller quantities in insect pollinated flowers and tends to be sticky.
• In wind pollinated flowers the anther and stigma often hang outside the flower. In insect pollinated flowers they are
found inside the flower.
• The stigma is sticky in insect pollinated flowers, as opposed to the more feathery stigma of wind pollinated flowers.
16.2 The growth of pollen tubes

Method
1 Method 1: Refer to page 226 of Cambridge IGCSE Biology (3rd edition, Mackean and Hayward, Hodder Education),
but ensure you refer to latest guidance from CLEAPSS.
Method 2: Suitable plants could include honeysuckle, crocus, evening primrose or chickweed.
2 This can be done by touching the anther (which should be open with pollen exposed) to the drop of solution on the
microscope slide, or by scraping the anther with a mounted needle.
3 Students’ own answers.

The pollen grain and pollen tube should be visible under the microscope. Figure 16.16 on page 220 of Cambridge IGCSE
Biology (3rd edition, Mackean and Hayward, Hodder Education) will give you an indication of the structures.
Conclusions
Pollen tubes have been observed growing from the pollen grains. This is an essential part of sexual reproduction in
plants, as genetic material travels from the pollen grain through the pollen tube towards the ovary.
Evaluation
More than one species of flower could be examined in each method. Consider whether processing of results could have
been improved, e.g. more precise diagrams.
Extension
Different rates of pollen tube growth may be observed in the different plants.
27
16.3 Germination: The need for water
Answers
Method
See below.

Seeds in A will not germinate. Seeds in B will germinate normally. Seeds in C may start to germinate but will probably
be stunted or have died.
Conclusions
Water is required for germination, although too much water may inhibit it by reducing oxygen availability.
Evaluation
Repeat the experiment to check the results. Consider all other variables that should be controlled, e.g. amount of light.
Extension
Aquatic plants are adapted to their environment, so the seeds would have likely germinated without any problems
when completely covered with water (unlike terrestrial seeds, which are not adapted to a very wet environment).
16.4 Temperature and germination

Method
1 To ensure that light does not account for any differences in this investigation, the levels of light must be kept
constant. This is done by placing all the seeds in the dark.
2 See below.

The warmer conditions should result in seedlings being more advanced than those at lower temperatures.
Conclusions
Increasing the temperature increased the rate of development in the seeds. The enzymes needed for germination
function more quickly at warmer temperatures.
Evaluation
Repeat the experiment to check the results. Carry out the same experiment but using seeds from other species of plants
to see if the results are similar. Investigate a wider range of temperatures.
Extension
1 Repeat the experiment using exactly the same procedure but seeds from different plant species. The results will
depend on which species are chosen.
2 Height of plants should be measured instead of time taken/number of seeds germinated. The seeds should be
germinated at same time but in different conditions and left to grow over several weeks, to produce quantitative
measurements of effect on height. The height should be measured at regular intervals. Factors that could affect
growth include temperature, amount of light, amount of water, amount of carbon dioxide, nutrients provided, etc.
All of these must be kept the same except for the one factor being investigated.
28
20 Biotechnology and genetic
Answers
engineering
20.1 The effect of pectinase on fruit pulp
Method
1 Wear gloves and eye protection when handling the pectinase enzyme. Wipe up spillages immediately, rinsing cloth
thoroughly. Do not allow spillages to dry up. Wash hands thoroughly after activity.
2 Encourage pupils to suggest a range of suitable temperatures to investigate. An appropriate table should be drawn
in order to record results.

Students own results.
Conclusions
1 Pectinase increased fruit juice production.
2 The pectinase catalysed the breakdown of pectin in the cell walls. This softened the fruit pulp and allowed more
juice to be released.
Evaluation
Repeat the experiment three times and then calculate an average. Keep all other variables that could affect the
experiment (e.g. temperature) constant.
Extension
This could be approached from a number of angles: the comparison of different biological washing powders or the
factors that might affect the activity of a biological washing powder, such as temperature. The dependent variable
could be the breakdown of a protein sample.
29
Practical Test
Answers
past exam questions

1 (a) Appropriate, scientifically drawn diagram with indication of a number of layers (3 marks)
Correct labels for roots, shoots, skin, leaves (any three) (1 mark each)
(b) (i) Both similar shape; both have protective covering; both have shoots/buds (any one for 1 mark)
(ii) Accept any reasonable differences including: differences in colour,
number of layers, location of buds (any two differences – 2 marks)
(c) (i) and (ii) test observations
S1 S2
starch remains brown/ changes to blue/
orange colour black colour
(award 1 mark for each correct observation)
(d) (i) Add 2–3 cm3 Benedict’s solution to sample
Heat in a water bath (around 70 °C)
Leave for 5–10 minutes and observe colour change
Allow 1 mark for water bath safety examples, such as: avoid splashes and spillages;
ensure test-tubes are placed in a test-tube holder
Allow 1 mark for Benedict’s safety examples, such as: wear safety goggles/eye protection;
avoid splashes and spillages (4 marks in total)
(ii)
Test S1 S2
reducing sugar changes to remains blue/
brick-red colour green colour
(award 1 mark for each correct observation)
(e) Food tests:
S1 contained no starch but did have reducing sugar present.
S2 did contain starch but no reducing sugar (or possibly a little reducing sugar). (1 mark for each)
Structure:
Both S1 and S2 are storage organs – containing either starch or sugar.
They are an onion bulb and a potato tuber. (1 mark for each)
2 (a)
Amylase concentration Observation
R1 remains blue/black
R2 changes to brown/orange
R3 changes to brown/orange
(1 mark for table correctly drawn; 1 mark for headings correctly labelled; 1 mark for each correct observation)
(b) R1 had no amylase present so there was no colour change. R2 and R3 contained amylase, which broke the
starch down into smaller sugars, so the iodine turned orange. (3 marks)
(c) Keep the following variables constant:
• amylase concentration
• starch concentration
• temperature.
Change the pH of the solutions the discs are soaked in, ensuring a suitable range of pH values.
Place the discs on the paper stained with iodine and record observations in a table.
Repeat at least three times and calculate a mean.
Ensure safety procedures are applied, e.g. goggles. (4 marks)
30
(d) (i) 60 + 12 = 72 (1 mark)
Answers
72 + 6 = 78 (1 mark)
(ii) X-axis: Time (minutes)
Y-axis: Number of new areas where there had been a reaction
Most of available grid used
Accuracy of plots (within ½ small square)
Line drawn either point to point (with a ruler) or smooth curve (5 marks)
(iii) Any two from:
• different species of goats
• different age of goats
• different gender of goats
• difference in hunger levels between goats
• different concentrations of amylase. (2 marks – 1 mark for each point)
(e) Any three from:
• Ensure all variables are controlled, so that only one variable is tested at a time.
• Repeat the experiment and calculate a mean.
• Use more precise monitoring equipment.
• Sample until there are no more new areas of reaction.
• Reduce the time interval between sampling. (3 marks – 1 mark for each point)
3 (a) (i)
Time (min) Test tube 1 Test tube 2 Test tube 3
0 (initial)
1
2
3
4
5
6
• Correct rows
• Correct columns
• Correct units (3 marks)
(ii) Students’ own observations correctly recorded in table (1 mark for each correctly completed column)
(iii) X-axis: Time (min)
Y-axis: Temperature (°C)
Three lines plotted on one graph (5 marks)
(iv) Description of which test tube held the most heat
Description of which test tube held the least heat
Explanation justified in terms of effectiveness of insulation
One test tube had no insulation so will have lost most heat
Foil better at trapping heat than tissue paper (or the reverse) (5 marks)
(b) Correct shape; correct labels for: barb, shaft, vane (4 marks)
(ii) W1 – insulation
W2 – assist with flight (2 marks)
31
Alternative to Practical
Answers
past exam questions

1 (a) (i) 2, 11, 15, 20, 26, 27 (3 marks – 1 mark for every two correct answers)
(ii) X-axis: Temperature (°C)
Y-axis: Volume of juice collected (cm3)
Smooth curve plotted, or straight lines plotted from point to point (5 marks)
(iii) The higher the temperature, the greater the volume of juice collected, up to a point
(when the effect begins to tail off). (2 marks)
(b) Control appropriate variables including:
• volume/concentration/amount and type of enzyme
• temperature
• type of pulp/consistency of pulp/volume of pulp.
Change the variable to be tested: pH of the pulp (suggest a suitable range to test).
Suitable details of how the investigation will be carried out, e.g. how pH will be varied, amounts of different
substances used, timings, how results will be collected, etc.
Repeat measurements/readings and calculate a mean.
Collect data in a suitable table and plot the data in a line graph.
Consider health and safety – wear goggles, lab coat, avoid spillages. (6 marks)
2 (a) (i) Chip in salt solution: length 55 mm; change in length of –5 mm
Chip in distilled water: length 63 mm; change in length of +3 mm
(Allow ±0.5 mm) (2 marks)
(ii) Salt solution: Water (net flow) moves from the potato tissue into the solution, as potato tissue
solution is less concentrated (has a higher water potential) than the surrounding solution
(allow inverse). (2 marks)
Water solution: Water (net flow) moves from the solution into the potato tissue, as potato
tissue solution is more concentrated (has a lower water potential) than the surrounding
solution (allow inverse). (2 marks)
(b) (i) (–0.14/1.45) × 100 = –9.66% (allow –9.65% to –9.66%) (2 marks)
(ii) Starting mass will not be the same for all chips (so difference in mass will not always give
a clear idea of the change as a proportion of starting mass). (1 mark)
(iii) Axes scales numbered correctly, with positive and negative signs used on y-axis
Most of grid used
Accuracy of plots (within 1 small square)
Smooth curve plotted (4 marks)
(c) (i) Concentration calculated from graph – check against student’s graph (1 mark)
(ii) The potato tissue and surrounding solution are of the same concentration/have same water
potential, so no net flow of water. (1 mark)
32

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Answers to

Cambridge IGCSE Biology

Experimental skills and abilities

4 (a) 9.75 (b) 9.8 (c) 10

2.2 Animal cells

3.1 Osmosis and water flow

Results and calculations

3.2 Turgor in potato tissue

Results and calculations

Results and calculations

Results and calculations

Results and calculations

Results and conclusions

Protein – beans, eggs, fish, meat;

Carbohydrate – fruit, vegetables, rice, pasta.

4.2 Application of the food tests

Results and conclusions

Potato: tests positive for starch.

Raisins: test positive for glucose.

Onion: tests positive for glucose.

Beans: test positive for starch and protein. 9

Results and calculations

5.2 The effect of temperature on an enzyme reaction

Results and calculations

Results and calculations

Results and calculations

6.2 Is light necessary for photosynthesis?

Results and calculations

6.3 Is carbon dioxide needed for photosynthesis?

Results and calculations

6.4 Is oxygen produced during photosynthesis?

Results and calculations

6.5 The effect of light intensity on the rate of

Results and calculations

6.6 Gaseous exchange during photosynthesis

Results and calculations

Results and calculations

Results and calculations

8.1 Transport in vascular bundles

Results and calculations

8.2 Rates of water uptake in different conditions

Results and calculations

8.3 To find out which surface of a leaf loses more water

Results and calculations

9.1 Physical activity and pulse rate

Results and calculations

Results and calculations

11.2 Carbon dioxide in exhaled air

Results and calculations

Results and calculations

Results and calculations

12.2 Releasing energy in respiration

Results and calculations

12.3 Anaerobic respiration in yeast

Results and calculations

Results and calculations

14.2 Phototropism in shoots

Results and calculations

14.3 Region of response