Candidate Number. Other Names

Size: px
Start display at page:

Download "Candidate Number. Other Names"

Transcription

1 Centre Number Surname Candidate Signature Candidate Number Other Names Notice to Candidate. The work you submit for assessment must be your own. If you copy from someone else or allow another candidate to copy from you, or if you cheat in any other way, you may be disqualified. Candidate Declaration. I have read and understood the Notice to Candidate and can confirm that I have produced the attached work without assistance other than that which is acceptable under the scheme of assessment. Date General Certificate of Education Advanced Level Examination June 2012 For Teacher s Use Section PSA Stage 2 Skills Section A Section B TOTAL (max 50) Mark Biology BIO6T/Q12/test Unit 6T A2 Investigative Skills Assignment Written Test For submission by 15 May 2012 For this paper you must have: l the task sheet, your results and your calculations l a ruler with millimetre measurements l a calculator. Instructions: l Use black ink or black ball-point pen. l Fill in the es at the top of this page. l Answer all questions. l You must answer the questions in the space provided. Do not write around each page or on blank pages. l Do all rough work in this book. Cross through any work you do not want to be marked. Time allowed l 1 hour 15 minutes Information l The marks for questions are shown in brackets. l The maximum mark for this paper is 38. l You will be marked on your ability to: use good English organise information clearly use scientific terminology accurately. Details of additional assistance (if any). Did the candidate receive any help or information in the production of this work? If you answer yes give the details below or on a separate page. Yes No Teacher Declaration: I confirm that the candidateʼs work was conducted under the conditions laid out by the specification. I have authenticated the candidateʼs work and am satisfied that to the best of my knowledge the work produced is solely that of the candidate. Signature of teacher... Date... As part of AQA s commitment to assist students, AQA may make your coursework available on a strictly anonymous basis to teachers, examining staff and students in paper form or electronically, through the internet or other means, for the purpose of indicating a typical mark or for other educational purposes. In the unlikely event that your coursework is made available for the purposes stated above, you may object to this at any time and we will remove the work on reasonable notice. If you have any concerns please contact AQA. To see how AQA complies with the Data Protection Act 1988 please see our Privacy Statement at aqa.org.uk. BIO6T/Q12/test

2 2 Section A These questions relate to your investigation of the effect of temperature on respiration in yeast. Use your Task Sheet and your results to answer them. Answer all questions in the spaces provided. 5 You were told to leave the tubes in the water bath for 5 minutes (step 5). Explain why. (1 mark) 6 You were told to make sure that the water bath temperature stayed at 35 o C (step 6). Describe how you monitored the water bath temperature and kept it constant at 35 o C. 7 There was no control experiment in this investigation. Describe the control experiment you would set up. Explain why this control experiment would be important.

3 3 8 You were told not to shake the tubes again (step 9). Shaking the tubes would have caused the methylene blue to go blue again. Suggest why. 9 Respiration by the yeast caused the methylene blue to go colourless. Explain how. Turn over for the next question Turn over

4 4 10 A student carried out a similar investigation to yours but he used more temperatures. His results are shown in the graph. 5 4 Time taken for methylene blue to go colourless / minutes Temperature / ºC (a) Use the graph to describe the effect of temperature on the rate of respiration.

5 5 10 (b) Explain the shape of the curve between 10 and 40 o C. (3 marks) (Extra space) Turn over for the next question Turn over

6 6 RESOURCE SHEET Resource A A student investigated the rate of respiration of yeast cells. He set up a conical flask with a suspension of yeast in some apple juice. He took samples of the mixture at different times and found the number of yeast cells. His results are recorded in Figure 1. Figure 1 Time from start of investigation / days Mean number of yeast cells ( 10 6 ) per cm

7 7 Resource B A scientist investigated the use of a new source of carbohydrate in the production of ethanol for biofuel. He wanted to find the optimum time to leave a mixture of yeast and this carbohydrate to produce ethanol. The scientist set up an airtight container containing yeast and this carbohydrate. He then measured the oxygen, carbon dioxide and ethanol concentrations over 8 hours. The results of his investigation are shown in Figure Figure Oxygen Ethanol Concentration / arbitrary units Carbon dioxide Time / hours Turn over

8 8 Section B Use the information in the Resource Sheet to answer the questions. Answer all questions in the spaces provided. Use Resource A to answer Questions 11 to The student set up a suspension of yeast in apple juice. Apple juice contains all the nutrients that yeast requires for growth. Name two types of nutrients present in the apple juice that are essential for the growth and reproduction of yeast cells The student counted the yeast cells in a sample of the suspension. Give one precaution the student should have taken to make sure he obtained a representative sample. Explain how this precaution would result in a representative sample. 13 Calculate the percentage increase of yeast cells between day 3 and day 4. Show your working. Answer...

9 9 14 The increase in the number of yeast cells was less between days 10 and 11 than it was between days 3 and 4. Give two reasons why Use Resource B to answer Questions 15 to The scientist used a container that was airtight. Give two explanations why the container had to be airtight (4 marks) Turn over

10 10 16 Explain the relationship between the concentration of oxygen and the concentration of carbon dioxide between 0 and 3 hours. 17 The scientist concluded that yeast starts to respire anaerobically when the oxygen concentration falls below a certain concentration. What is the oxygen concentration when the yeast starts to respire anaerobically? Explain your answer. 18 (a) The scientist worked for a biofuel company. Give two suggestions for further work he should do to make sure that the results he presented to the company were reliable. Explain how each of your suggestions would make the results more reliable. Suggestion... Explanation... Suggestion... Explanation... (4 marks)

11 11 18 (b) The scientist recommended that when the ethanol is produced commercially as a biofuel the reaction should be stopped at 6 hours. Use Figure 2 to suggest why. 18 (c) The scientist s work was funded by a biofuel company. Explain why the source of funding can cause problems with scientific work. 24 END OF QUESTIONS Copyright 2012 AQA and its licensors. All rights reserved.

Cambridge International Examinations Cambridge International General Certificate of Secondary Education

Cambridge International Examinations Cambridge International General Certificate of Secondary Education Cambridge International Examinations Cambridge International General Certificate of Secondary Education *1219785243* BIOLOGY 06/62 Paper 6 Alternative to Practical October/November 15 1 hour Candidates

More information

Business Studies

Business Studies Centre Number Surname Candidate Number For Examiner s Use Other Names Candidate Signature Examiner s Initials General Certificate of Secondary Education June 2015 Business Studies 413001 Question 1 2 3

More information

Cambridge International Examinations Cambridge International General Certificate of Secondary Education

Cambridge International Examinations Cambridge International General Certificate of Secondary Education Cambridge International Examinations Cambridge International General Certificate of Secondary Education *5342618795* BIOLOGY 0610/63 Paper 6 Alternative to Practical October/November 2017 1 hour Candidates

More information

Alcoholic Fermentation in Yeast A Bioengineering Design Challenge 1

Alcoholic Fermentation in Yeast A Bioengineering Design Challenge 1 Alcoholic Fermentation in Yeast A Bioengineering Design Challenge 1 I. Introduction Yeasts are single cell fungi. People use yeast to make bread, wine and beer. For your experiment, you will use the little

More information

SCA1HP. (Jan13SCA1HP01) General Certificate of Secondary Education Higher Tier January Unit 5. Time allowed 1 hour 30 minutes

SCA1HP. (Jan13SCA1HP01) General Certificate of Secondary Education Higher Tier January Unit 5. Time allowed 1 hour 30 minutes Centre Number Surname Candidate Number For Examiner s Use Other Names Candidate Signature Examiner s Initials Science A 1 General Certificate of Secondary Education Higher Tier January 2013 SCA1HP Question

More information

Cambridge International Examinations Cambridge International General Certificate of Secondary Education

Cambridge International Examinations Cambridge International General Certificate of Secondary Education Cambridge International Examinations Cambridge International General Certificate of Secondary Education *9073589209* BIOLOGY 0610/62 Paper 6 Alternative to Practical February/March 2015 1 hour Candidates

More information

Surname Other Names. Centre Number Candidate Number Candidate Signature

Surname Other Names. Centre Number Candidate Number Candidate Signature A Surname Other Names For Examiner s Use Centre Number Candidate Number Candidate Signature General Certificate of Secondary Education June 2013 Design and Technology: Food Technology Unit 1 Written Paper

More information

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education *6572596776* BIOLOGY 0610/61 Paper 6 Alternative to Practical October/November 2013 1 hour Candidates

More information

The fermentation of glucose can be described by the following equation: C6H12O6 2 CH3CH2OH + 2 CO2 + energy glucose ethanol carbon dioxide.

The fermentation of glucose can be described by the following equation: C6H12O6 2 CH3CH2OH + 2 CO2 + energy glucose ethanol carbon dioxide. SUGAR FERMENTATION IN YEAST with LQ LAB 12 B From Biology with Vernier INTRODUCTION Westminster College Yeast are able to metabolize some foods, but not others. In order for an organism to make use of

More information

Anaerobic Cell Respiration by Yeast

Anaerobic Cell Respiration by Yeast 25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any

More information

Functional Skills Mathematics Level 1 Sample Assessment Fill in your name, date of birth, registration number and centre name in the boxes below.

Functional Skills Mathematics Level 1 Sample Assessment Fill in your name, date of birth, registration number and centre name in the boxes below. Functional Skills Mathematics Level 1 Sample Assessment Fill in your name, date of birth, registration number and centre name in the boxes below. Surname: Other Names: Gateway Qualifications registration

More information

0648 FOOD AND NUTRITION

0648 FOOD AND NUTRITION UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education www.xtremepapers.com MARK SCHEME for the May/June 2012 question paper for the guidance of teachers

More information

TOTAL INSTRUCTIONS TO CANDIDATES

TOTAL INSTRUCTIONS TO CANDIDATES Candidate Name Centre Number Candidate Number 0 GCSE 124/02 CATERING PAPER 2 Higher Tier A.M. THURSDAY, 20 May 2010 2 hours For s use Question Mark awarded 1 2 3 4 5 6 7 8 TOTAL INSTRUCTIONS TO CANDIDATES

More information

Paper Reference IT Principal Learning Information Technology. Level 3 Unit 2: Understanding Organisations

Paper Reference IT Principal Learning Information Technology. Level 3 Unit 2: Understanding Organisations Centre No. Candidate No. Surname Signature Paper Reference(s) IT302/01 Edexcel Principal Learning Information Technology Level 3 Unit 2: Understanding Organisations Wednesday 3 June 2009 Morning Time:

More information

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session -SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number- 3230006 -Session-1996-97 -Superclass- NE -Title- CAKE DECORATION: ADVANCED ROYAL

More information

0648 FOOD AND NUTRITION

0648 FOOD AND NUTRITION CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education MARK SCHEME for the May/June 2013 series 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical), maximum raw mark

More information

0648 FOOD AND NUTRITION

0648 FOOD AND NUTRITION CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge International General Certificate of Secondary Education MARK SCHEME for the May/June 2015 series 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical), maximum

More information

MARK SCHEME for the May/June 2006 question paper 0648 FOOD AND NUTRITION

MARK SCHEME for the May/June 2006 question paper 0648 FOOD AND NUTRITION UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education www.xtremepapers.com MARK SCHEME for the May/June 2006 question paper 0648 FOOD AND NUTRITION

More information

Cell Biology: Is Yeast Alive?

Cell Biology: Is Yeast Alive? Name: Period: Date: Background: Humans use yeast every day. You can buy yeast to make bread in the grocery store. This yeast consists of little brown grains. Do you think that these little brown grains

More information

Cambridge International Examinations Cambridge International General Certificate of Secondary Education

Cambridge International Examinations Cambridge International General Certificate of Secondary Education Cambridge International Examinations Cambridge International General Certificate of Secondary Education *8122929106* ENVIRONMENTAL MANAGEMENT 0680/11 Paper 1 October/November 2015 1 hour 30 minutes Candidates

More information

TEACHER: SCIENCE YEAR 9 EXAMINATION Total time allowed for both examinations: 2 hours

TEACHER: SCIENCE YEAR 9 EXAMINATION Total time allowed for both examinations: 2 hours NAME: SCIENCE TEACHER: 9A SCIENCE YEAR 9 EXAMINATION 2005 Total time allowed for both examinations: 2 hours (40 marks) Answer all questions in the spaces provided on the paper. You may use a calculator.

More information

SOTM LAB: B13 12/99. TITLE OF LAB: Anaerobic Respiration Using Yeast

SOTM LAB: B13 12/99. TITLE OF LAB: Anaerobic Respiration Using Yeast SOTM LAB: B13 12/99 I. TEACHER NOTES & GUIDELINES TITLE OF LAB: Anaerobic Respiration Using Yeast Developers of lab: Jennifer Mortellaro JD 449, Jim Prockup JD 575, Joe Busse JD 405. OVERVIEW OF LAB DESCRIPTION:

More information

English Level 1 Component 2: Reading

English Level 1 Component 2: Reading Write your name here Surname Other names Pearson Edexcel Functional Skills English Level 1 Component 2: Reading Centre Number Candidate Number 13 17 March 2017 Time: 45 minutes You may use a dictionary.

More information

GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology

GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology Surname Centre Number Candidate Number Other Names 0 GCSE 4091/01 DESIGN AND TECHNOLOGY UNIT 1 FOCUS AREA: Food Technology A.M. TUESDAY, 19 May 2015 2 hours S15-4091-01 For s use Question Maximum Mark

More information

LEVEL: BEGINNING HIGH

LEVEL: BEGINNING HIGH Nutrition Education for ESL Programs LEVEL: BEGINNING HIGH Nutrition Standard Key Message #3: Students will influence children to eat healthy meals and snacks. Content Objective Students will be able to

More information

The effect of temperature on the carbon dioxide production of Saccharomyces cerevisiae as measured by the change in volume of carbon dioxide produced

The effect of temperature on the carbon dioxide production of Saccharomyces cerevisiae as measured by the change in volume of carbon dioxide produced The effect of temperature on the carbon dioxide production of Saccharomyces cerevisiae as measured by the change in volume of carbon dioxide produced Abstract Kimberly Chen, Jinny Choi, Klous C. Cui Cellular

More information

Greenhouse Effect Investigating Global Warming

Greenhouse Effect Investigating Global Warming Greenhouse Effect Investigating Global Warming OBJECTIVE Students will design three different environments, including a control group. They will identify which environment results in the greatest temperature

More information

Objective: To observe fermentation and discuss the process. Problem: Will yeast give off significant amounts of gas to inflate a balloon?

Objective: To observe fermentation and discuss the process. Problem: Will yeast give off significant amounts of gas to inflate a balloon? Fermentation Lab: Yeast Reproduction Lab ( unicellular) Objective: To observe fermentation and discuss the process. Your Lab: In this lab you will test for the production of carbon dioxide as a waste product

More information

THE EGG-CITING EGG-SPERIMENT!

THE EGG-CITING EGG-SPERIMENT! 1 of 5 11/1/2011 10:30 AM THE EGG-CITING EGG-SPERIMENT! Knight Foundation Summer Institute Arthurea Smith, Strawberry Mansion Middle School Liane D'Alessandro, Haverford College Introduction: Get ready

More information

SENIOR VCAL NUMERACY INVESTIGATION SENIOR VCAL NUMERACY INVESTIGATION Only A Little Bit Over. Name:

SENIOR VCAL NUMERACY INVESTIGATION SENIOR VCAL NUMERACY INVESTIGATION Only A Little Bit Over. Name: Instructions SENIOR VCAL NUMERACY INVESTIGATION 2013 SENIOR VCAL NUMERACY INVESTIGATION Only A Little Bit Over Name: This investigation is split into 3 Sections (A, B & C). You must ensure the following

More information

CAUTION!!! Do not eat anything (Skittles, cylinders, dishes, etc.) associated with the lab!!!

CAUTION!!! Do not eat anything (Skittles, cylinders, dishes, etc.) associated with the lab!!! Physical Science Period: Name: Skittle Lab: Conversion Factors Date: CAUTION!!! Do not eat anything (Skittles, cylinders, dishes, etc.) associated with the lab!!! Estimate: Make an educated guess about

More information

Which of your fingernails comes closest to 1 cm in width? What is the length between your thumb tip and extended index finger tip? If no, why not?

Which of your fingernails comes closest to 1 cm in width? What is the length between your thumb tip and extended index finger tip? If no, why not? wrong 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 right 66 65 64 63 62 61 60 59 58 57 56 55 54 53 52 51 50 49 score 100 98.5 97.0 95.5 93.9 92.4 90.9 89.4 87.9 86.4 84.8 83.3 81.8 80.3 78.8 77.3 75.8 74.2

More information

Cambridge International Examinations Cambridge International General Certificate of Secondary Education

Cambridge International Examinations Cambridge International General Certificate of Secondary Education Cambridge International Examinations Cambridge International General Certificate of Secondary Education *3653696496* ENVIRONMENTAL MANAGEMENT 0680/11 Paper 1 October/November 2017 1 hour 30 minutes Candidates

More information

Bishop Druitt College Food Technology Year 10 Semester 2, 2018

Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September

More information

Thermal Properties and Temperature

Thermal Properties and Temperature Thermal Properties and Temperature Question Paper 1 Level IGCSE Subject Physics Exam Board CIE Topic Thermal Physics Sub-Topic Thermal Properties and Temperature Paper Type Alternative to Practical Booklet

More information

Biologist at Work! Experiment: Width across knuckles of: left hand. cm... right hand. cm. Analysis: Decision: /13 cm. Name

Biologist at Work! Experiment: Width across knuckles of: left hand. cm... right hand. cm. Analysis: Decision: /13 cm. Name wrong 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 right 72 71 70 69 68 67 66 65 64 63 62 61 60 59 58 57 56 55 54 53 52 score 100 98.6 97.2 95.8 94.4 93.1 91.7 90.3 88.9 87.5 86.1 84.7 83.3 81.9

More information

5 Populations Estimating Animal Populations by Using the Mark-Recapture Method

5 Populations Estimating Animal Populations by Using the Mark-Recapture Method Name: Period: 5 Populations Estimating Animal Populations by Using the Mark-Recapture Method Background Information: Lincoln-Peterson Sampling Techniques In the field, it is difficult to estimate the population

More information

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge Primary Checkpoint

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge Primary Checkpoint UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge Primary Checkpoint SCIENCE 0846/01 Paper 1 Examination from 2012 SPECIMEN PAPER Candidates answer on the Question Paper. Additional Materials:

More information

Evaluation copy. Falling Objects. Experiment OBJECTIVES MATERIALS

Evaluation copy. Falling Objects. Experiment OBJECTIVES MATERIALS Name Date Falling Objects Experiment 37 Galileo tried to prove that all falling objects accelerate downward at the same rate. Falling objects do accelerate downward at the same rate in a vacuum. Air resistance,

More information

Setting up your fermentation

Setting up your fermentation Science in School Issue 24: Autumn 2012 1 Setting up your fermentation To carry out all the activities, each team of students will need about 200 ml of fermentation must, 200 ml of grape juice and about

More information

Investigating Fungi II Yeast

Investigating Fungi II Yeast LESSON15 Investigating Fungi II Yeast INTRODUCTION In this lesson, you will focus on another member of the Fungi kingdom yeast. You may have heard of yeast being added to bread or cake dough to make it

More information

KEY. Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design

KEY. Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design Directions: Read the paragraph below and then respond to the questions. Baking soda and vinegar react to form carbon dioxide gas.

More information

List of convenience foods to plan your meals.

List of convenience foods to plan your meals. List of convenience foods to plan your meals. Frozen chips Cheese Bread Pasta/ Rice Tinned spaghetti/ beans Frozen mixed vegetables Tinned tuna Tinned soup Tomatoes Potatoes Meatballs Mushrooms Gravy/Stock

More information

Answering the Question

Answering the Question Answering the Question If your grades aren t high even though you re attending class, paying attention and doing your homework, you may be having trouble answering the questions presented to you during

More information

Greenhouse Effect. Investigating Global Warming

Greenhouse Effect. Investigating Global Warming 29 Investigating Global Warming The earth is surrounded by a layer of gases which help to retain heat and act like a greenhouse. Greenhouses allow gardeners to grow plants in cold weather. Radiation from

More information

Pineapple Cake Recipes

Pineapple Cake Recipes Name: Date: Math Quarter 2 Project MS 67/Class: Pineapple Cake Recipes 7.RP.A.2a Decide whether two quantities are in a proportional relationship, e.g., by testing for equivalent ratios in a table. Task

More information

Activity 2.3 Solubility test

Activity 2.3 Solubility test Activity 2.3 Solubility test Can you identify the unknown crystal by the amount that dissolves in water? In Demonstration 2a, students saw that more salt is left behind than sugar when both crystals are

More information

PAPAPAA. The trading game - resources. Fairtrade cocoa farmers (1 group of 5 6 students) Independent cocoa farmers (3 groups of 2 students)

PAPAPAA. The trading game - resources. Fairtrade cocoa farmers (1 group of 5 6 students) Independent cocoa farmers (3 groups of 2 students) Fairtrade cocoa farmers (1 group of 5 6 students) role play sheet 1 6 sheets of brown paper 3 sheets of yellow paper 2 pairs of scissors 2 pencils 1 cocoa bean template The Fairtrade Chocolate Company

More information

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)

1 a) State three leadership styles used by a food and beverage supervisor. (3 marks) Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic

More information

Paper Reference. Economics Advanced Subsidiary Unit 1 Markets: how they work. Thursday 17 January 2008 Morning Time: 1 hour

Paper Reference. Economics Advanced Subsidiary Unit 1 Markets: how they work. Thursday 17 January 2008 Morning Time: 1 hour Centre No. Candidate No. Paper Reference 6 3 5 1 0 1 Paper Reference(s) 6351/01 Edexcel GCE Economics Advanced Subsidiary Unit 1 Markets: how they work Thursday 17 January 2008 Morning Time: 1 hour Surname

More information

Y9 EXAM. Mostly on Science techniques!

Y9 EXAM. Mostly on Science techniques! Y9 EXAM Mostly on Science techniques! SCIENTIFIC PROCESS Put all these parts of an experimental method into the correct order! METHOD CONCLUSION APPARATUS RESULTS TABLE GRAPH RISK ASSESSMENT HYPOTHESIS

More information

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a

Unit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place

More information

Functional Skills Mathematics Assessment SAMPLE PAPER Level 2

Functional Skills Mathematics Assessment SAMPLE PAPER Level 2 Functional Skills Mathematics Assessment SAMPLE PAPER Level 2 Learner name Available marks Task 1 Q1a 6 1 st Marker 2 nd Marker Run ID Q1b 8 Q1c 1 Learner signature Q2a 9 Q2b 4 Task 2 Q1a 7 Centre Q1b

More information

Shades from Shapes. Materials Required. Task 1: Movement of Particles

Shades from Shapes. Materials Required. Task 1: Movement of Particles Vigyan Pratibha Learning Unit Shades from Shapes Materials Required Task 1: Beaker, water, ink, etc. Task 2: Wheat flour, tap water, food colour powder (green or red) available with grocer, a bowl (for

More information

Teacher s Manual. Rebecca W. Keller, PhD

Teacher s Manual. Rebecca W. Keller, PhD Teacher s Manual Rebecca W. Keller, PhD Cover design: David Keller Opening page: David Keller, Rebecca W. Keller, PhD Illustrations: Rebecca W. Keller, PhD Copyright 2013 Gravitas Publications, Inc. All

More information

Student Booklet 1. Mathematics Examination Secondary Cycle One Year One June Competency 2 Situations No calculator allowed

Student Booklet 1. Mathematics Examination Secondary Cycle One Year One June Competency 2 Situations No calculator allowed Mathematics Examination 563-212 Secondary Cycle One Year One June 2008 Student Booklet 1 Competency 2 Situations No calculator allowed Time: minutes Name : Group : June 2008 The following criteria will

More information

BIO Lab 4: Cellular Respiration

BIO Lab 4: Cellular Respiration Cellular Respiration And the Lord God formed man from the slime of the earth; and breathed into his face the breath of life, and man became a living soul. Genesis 2:7 Introduction Note: This experiment

More information

Particle model of solids, liquids and gases/ solutions

Particle model of solids, liquids and gases/ solutions Medway LEA Advisory Service Particle model of solids, liquids and gases/ solutions 7G & 7H 32 min 32 marks Q1-L3, Q2-L4, Q3-L4, Q4-L5, Q5-L5, Q6-L6 1. Some pupils carried out an investigation to find out

More information

Horizons Unlimited Child and Adult are Food Program 2018 Annual Recordkeeping Training

Horizons Unlimited Child and Adult are Food Program 2018 Annual Recordkeeping Training PO Box 10384 Green Bay, WI 54307 920-462-4805 Fax: 920-4624871 horizonsfoodprogram1991@gmail.com www.horizonsfoodprogram.org Horizons Unlimited Child and Adult are Food Program 2018 Annual Recordkeeping

More information

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching

More information

Green Beans, the Wonderful Fruit Using Scientific Measurement

Green Beans, the Wonderful Fruit Using Scientific Measurement Green Beans, the Wonderful Fruit Using Scientific Measurement Darwin s theory of natural selection included the observation that individuals in a population of any species vary in many inheritable traits.

More information

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE Candidate Agreement The purpose of this agreement is to ensure that all WSET Level 4 Diploma in Wines & Spirits candidates

More information

Math Extender Activities for SUNFLOWER SUPREME Plantmobile Program

Math Extender Activities for SUNFLOWER SUPREME Plantmobile Program Math Extender Activities for SUNFLOWER SUPREME Plantmobile Program www.arboretum.umn.edu Department of Youth, Family, & Teacher Education CONTENTS: 1. Sunflower Glyph 2. Predicting My Sunflower s Growth

More information

VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE

VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE Victorian Certificate of Education 2004 SUPERVISOR TO ATTACH PROCESSING LABEL HERE VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE Written examination Friday 29 October 2004 Reading time: 3.00 pm to

More information

Caffeine And Reaction Rates

Caffeine And Reaction Rates Caffeine And Reaction Rates Topic Reaction rates Introduction Caffeine is a drug found in coffee, tea, and some soft drinks. It is a stimulant used to keep people awake when they feel tired. Some people

More information

Lesson 5. Bag a GO Lunch. In this lesson, students will:

Lesson 5. Bag a GO Lunch. In this lesson, students will: 407575_Gr5_Less05_Layout 1 9/8/11 2:18 PM Page 79 Lesson 5 Bag a GO Lunch In this lesson, students will: 1. Set a goal to change a health-related behavior: eat the amount of food in one food group that

More information

MyPlate The New Generation Food Icon

MyPlate The New Generation Food Icon MyPlate The New Generation Food Icon Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson:

More information

Test A. Science test. First name. Last name. School KEY STAGE 2 LEVELS 3 5. For marker s use only TOTAL

Test A. Science test. First name. Last name. School KEY STAGE 2 LEVELS 3 5. For marker s use only TOTAL Sc KEY STAGE 2 Science test LEVELS 3 5 Test A First name Last name School 2008 Measure the time it takes to... 6 5 4 3 2 1 0 For marker s use only 150 100 50 Page 5 7 9 11 13 15 17 19 21 TOTAL Marks INSTRUCTIONS

More information

Mini Project 3: Fermentation, Due Monday, October 29. For this Mini Project, please make sure you hand in the following, and only the following:

Mini Project 3: Fermentation, Due Monday, October 29. For this Mini Project, please make sure you hand in the following, and only the following: Mini Project 3: Fermentation, Due Monday, October 29 For this Mini Project, please make sure you hand in the following, and only the following: A cover page, as described under the Homework Assignment

More information

1ACE Exercise 2. Name Date Class

1ACE Exercise 2. Name Date Class 1ACE Exercise 2 Investigation 1 2. Use the totals in the last row of the table on page 16 for each color of candies found in all 15 bags. a. Make a bar graph for these data that shows the percent of each

More information

Unit Summary. Achievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:

Unit Summary. Achievement of this Unit will provide you with opportunities to develop the following SQA Core Skills: Unit Summary This Unit is about oven baking a range of dough based bakery products in a non automated bakery production environment. Dough products typically include bread and roll doughs, plain and fruited

More information

Solubility Lab Packet

Solubility Lab Packet Solubility Lab Packet **This packet was created using information gathered from the American Chemical Society s Investigation #4: Dissolving Solids, Liquids, and Gases (2007). It is intended to be used

More information

F291. BUSINESS STUDIES An Introduction to Business ADVANCED SUBSIDIARY GCE. Monday 16 May 2011 Afternoon

F291. BUSINESS STUDIES An Introduction to Business ADVANCED SUBSIDIARY GCE. Monday 16 May 2011 Afternoon ADVANCED SUBSIDIARY GCE BUSINESS STUDIES An Introduction to Business F291 *F226250611* Candidates answer on the question paper. OCR supplied materials: None Other materials required: A calculator may be

More information

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2 activity 2 Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN Grade 3 Quarter 1 Activity 2 SC.A.1.2.1 The student determines that the properties of materials (e.g., density and volume) can be compared

More information

Grapes of Class. Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state?

Grapes of Class. Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Grapes of Class 1 Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Goal: Students will investigate the differences between frozen,

More information

Lab 2-1: Measurement in Chemistry

Lab 2-1: Measurement in Chemistry Name: Lab Partner s Name: Lab 2-1: Measurement in Chemistry Lab Station No. Introduction Most chemistry lab activities involve the use of various measuring instruments. The three variables you will measure

More information

Assignment 03 Portfolio

Assignment 03 Portfolio Assignment 03 Portfolio The portfolio will be the examination opportunity for Module GGH2603. Plagiarism will not be tolerated. If it is found that you copied from another source, website, article, textbook,

More information

How Much Sugar Is in Your Favorite Drinks?

How Much Sugar Is in Your Favorite Drinks? Lesson 3 How Much Sugar Is in Your Favorite Drinks? Objectives Students will: identify important nutrition information on beverages labels* perform calculations using nutrition information on beverages

More information

#611 ON-SITE TESTING AND EVALUATION

#611 ON-SITE TESTING AND EVALUATION OBJECTIVES: After completing this chapter, you will be able to... Discuss the purpose of a percolation test. List the regulatory requirements for conducting a percolation test. Revised 01-02-2013 MEETING

More information

Falling Objects. computer OBJECTIVES MATERIALS

Falling Objects. computer OBJECTIVES MATERIALS Falling Objects Computer 40 Galileo tried to prove that all falling objects accelerate downward at the same rate. Falling objects do accelerate downward at the same rate in a vacuum. Air resistance, however,

More information

SENIOR NUTRITION SERVICES WORKER

SENIOR NUTRITION SERVICES WORKER PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school

More information

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B

More information

DRINKING SUGAR DENVER URBAN GARDENS SCHOOL GARDEN AND NUTRITION CURRICULUM 1

DRINKING SUGAR DENVER URBAN GARDENS SCHOOL GARDEN AND NUTRITION CURRICULUM 1 Denver Urban Gardens School Garden and Nutrition Curriculum Drinking Sugar Lesson Goals Students will see how much sugar is in their soda and explore healthier alternatives. Objectives Students will calculate

More information

- NSES-C, NSES-F, NSES-G, NHES-1

- NSES-C, NSES-F, NSES-G, NHES-1 Lesson 1.3 The Good Samaritans Estimated time: One 50 min period Instructional overview Lesson 1.3 will show students the importance of beneficial microorganisms in food production and increase awareness

More information

FCS Lesson Plans: Teacher Guide Pork Stir-Fry

FCS Lesson Plans: Teacher Guide Pork Stir-Fry Grade Levels: Middle School & High School Introductory Level National FCS Standards: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous

More information

Activity 7.3 Comparing the density of different liquids

Activity 7.3 Comparing the density of different liquids Activity 7.3 Comparing the density of different liquids How do the densities of vegetable oil, water, and corn syrup help them to form layers in a cup? Students will carefully pour vegetable oil, water,

More information

Hot and Cold Foods Temperatures

Hot and Cold Foods Temperatures Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed

More information

City and County of San Francisco DEPARTMENT OF PUBLIC HEALTH ENVIRONMENTAL HEALTH

City and County of San Francisco DEPARTMENT OF PUBLIC HEALTH ENVIRONMENTAL HEALTH City and County of San Francisco DEPARTMENT OF PUBLIC HEALTH ENVIRONMENTAL HEALTH London N. Breed, Mayor Barbara A. Garcia, MPA, Director of Health Stephanie K. J. Cushing, MSPH, CHMM, REHS Director of

More information

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55

UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,

More information

Cambridge International Examinations Cambridge International General Certificate of Secondary Education. Published

Cambridge International Examinations Cambridge International General Certificate of Secondary Education. Published Cambridge International Examinations Cambridge International General Certificate of Secondary Education PHYSICS 0625/63 Paper 6 Alternative to Practical May/June 207 MARK SCHEME Maximum Mark: 40 Published

More information

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions 9-12th Grade Economics Inquiry Is Fair Trade Fair? Public Domain Image Supporting Questions 1. What is fair trade? 2. If fair trade is so unique, what is free trade? 3. What are the costs and benefits

More information

21st Century Skills! Math Writing Technology. Project Based Learning

21st Century Skills! Math Writing Technology. Project Based Learning 21st Century Skills! Math Writing Technology Project Based Learning Open an Ice Cream Shop Everyone loves ice cream. Now is your chance to open your very own ice cream shop. You ll have an opportunity

More information

Module 6. Yield and Fruit Size. Presenter: Stephan Verreynne

Module 6. Yield and Fruit Size. Presenter: Stephan Verreynne Presenter: Stephan Verreynne definition Yield Yield refers to the amount of fruit produced, and can be expressed in terms of: Tree yield kg per tree kg/tree Orchard yield tons per hectare t/ha Export yield

More information

ph and Color Change - Activity Sheet

ph and Color Change - Activity Sheet Name Date Period Page ph and Color Change - Activity Sheet Objective: 1. To be able to explain, on the molecular level, that is a measure of the in water and that adding an or a to water affects the concentration

More information

Note: It is best to cover the Balanced Lunch Box theme before starting this one.

Note: It is best to cover the Balanced Lunch Box theme before starting this one. FOR TEACHERS WHOLE GRAINS KICK-OFF WEEK WHOLE GRAINS Grain products are a very important part of our diet; they provide us with the energy we need each day. These products, whether wheat, rice, corn or

More information

STUDENT NAME DATE. Science Grade 3. Read each question and choose the best answer. Be sure to mark all of your answers.

STUDENT NAME DATE. Science Grade 3. Read each question and choose the best answer. Be sure to mark all of your answers. FORMATIVE MINI ASSESSMENTS Third Grading Period 2010-11 March 21-24 STUDENT NAME DATE Science Grade 3 Read each question and choose the best answer. Be sure to mark all of your answers. 1 Which substance

More information

Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits

Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students

More information

7.2.6 Filtration, Chromatography and Distillation

7.2.6 Filtration, Chromatography and Distillation 7.2.6 Filtration, Chromatography and Distillation 121 minutes 179 marks Page 1 of 51 Q1. The following diagrams show two methods of separating substances. (a) What is the name of each method? Method 1

More information

CHEMISTRY INVESTIGATORY PROJECT

CHEMISTRY INVESTIGATORY PROJECT CHEMISTRY INVESTIGATORY PROJECT 2015-16 NAME - DHARMENDER CLASS-XII CHEMISTRY INVESTIGATORY PROJECT 2015-16 NAME-PRAVEEN CLASS-XII INDEX # AIM # OBJECTIVE # INTRODUCTION #Theory # MATERIALS REQUIRED #

More information

Slide 1. Slide 2. A Closer Look At Crediting Fruits. Why do we credit foods? Ensuring Meals Served To Students Are Reimbursable

Slide 1. Slide 2. A Closer Look At Crediting Fruits. Why do we credit foods? Ensuring Meals Served To Students Are Reimbursable Slide 1 A Closer Look At Crediting Fruits Ensuring Meals Served To Students Are Reimbursable The objective of this training is to help sponsors of Child Nutrition Programs better understand how to credit

More information