PMT

1 A student investigated the effect of temperature on the rate of rising of bread dough.

Step 1 The student made bread dough by mixing water, sugar, yeast and flour in a beaker.

Step 2 The student used their hands to divide the dough into two pieces of similar size.

Step 3 The student placed one piece of dough into a transparent plastic cup labelled C and one
piece into a transparent plastic cup labelled W. They pushed each piece of dough to the
bottom of the cup.

Step 4 The student measured the height of the dough in each cup. They took their measurement
from the base of the cup to the highest point of the dough.

Step 5 The student put cup C into a cool water-bath and cup W into a warm water-bath. The
cups were left in the water-baths for 10 minutes.

Step 6 After 10 minutes the cups were removed from the water-baths. The maximum height of
the dough in cup C and in cup W was measured.

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(a) (i) Fig. 1.1 shows the height of the dough in each cup in step 4 and step 6.

Step 4

plastic cup

bread dough

C W

Step 6

C W

Fig. 1.1

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Prepare a table to record the results of this investigation in the space provided.

Measure the maximum height of the dough in each cup in Fig. 1.1.

Draw lines on Fig. 1.1 to show where you took each of these measurements.

Record these measurements in your table.

[4]

(ii) Calculate the change in the height of the dough in cup C and in cup W between step 4
and step 6.

C ................................................................

W ............................................................... [1]

(iii) State a conclusion for these results.

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..................................................................................................................................... [1]

(iv) Identify the independent variable (the variable that was changed) in this investigation.

..................................................................................................................................... [1]

(v) Identify the dependent variable (the variable that was measured) in this investigation.

..................................................................................................................................... [1]

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(b) (i) Identify one possible source of error in step 2 and describe how the method could be
improved to avoid this error.

error ...................................................................................................................................

...........................................................................................................................................

improvement .....................................................................................................................

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[2]

(ii) Explain why a more valid conclusion can be made by comparing the change in heights
rather than the final heights of the dough.

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...........................................................................................................................................

..................................................................................................................................... [1]

(c) State the test that could be used to show that starch was present in a sample of bread dough.

Give a positive test result.

test ............................................................................................................................................

positive result ............................................................................................................................

[2]

(d) The dough mixture in step 1 contained 50 g of flour, 3 g of sugar and 2 g of yeast. Carbon
dioxide gas is produced when yeast respires. The gas causes the dough to rise.

(i) State the name of an indicator which could be used to show that the gas is carbon
dioxide and give the positive test result for this indicator.

indicator .............................................................................................................................

positive test result .............................................................................................................

[2]

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(ii) Plan an investigation to determine the effect of the mass of sugar on the volume of
carbon dioxide produced by a yeast suspension.

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..................................................................................................................................... [6]

[Total: 21]

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0610/62 Cambridge IGCSE – Mark Scheme October/November 2020
PUBLISHED
Question Answer Marks Guidance

1(a)(i) table with a line between headings and data and a 4

minimum of two columns or rows ; cup start height / mm end height / mm
correct headings for column / rows given ;
record of four correct heights ± 1 mm ; cool 36 (35 – 37) 45 (44 – 46)
a horizontal or vertical line draw on at least two cups on
Fig. 1.1 indicating where measurements were taken ; warm 39 (38 – 40) 67 (66 – 68)

1(a)(ii) C = 9 mm / 0.9 cm 1 ecf for incorrect initial measurements

W = 28 mm / 2.8 cm

1(a)(iii) at high(er) temperatures, the dough rises more / more carbon 1 ecf from candidate’s data
dioxide is produced / AW / ora

1(a)(iv) temperature ; 1

1(a)(v) (maximum) height (of dough) / distance from bottom of cup to 1

top of dough ;

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0610/62 Cambridge IGCSE – Mark Scheme October/November 2020
PUBLISHED
Question Answer Marks Guidance

1(b)(i) error 2
the dough was not accurately divided into two / AW ;

improvement
measure the mass / use the same mass
/ use a balance / AW (to ensure both dough sections have
equal mass) ;

1(b)(ii) idea of the height of the dough at the beginning was not 1
identical in both cups ;

1(c) add iodine (solution / reagent) ; 2

blue-black (colour) ;

1(d)(i) hydrogencarbonate (indicator) ; 2

yellow / orange (colour) ;

or

limewater ;
cloudy / white / milky / chalky ;

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0610/62 Cambridge IGCSE – Mark Scheme October/November 2020
PUBLISHED
Question Answer Marks Guidance

1(d)(ii) independent variable: 6

1 at least two different masses or amounts of sugar
used / masses stated ;

given method:
2 putting dough, into same sized cups / containers ;
3 measuring height / volume of dough ;

new method:
4 described method of maintaining temperature ;
5 a detail of using the yeast suspension ;
6 measurement method ; e.g. gas syringe / delivery tube
and water displacement / delivery tube and counting
bubbles / measuring height of foam formed / bubbling gas
through (named) indicator

dependent variable:
7 measure volume of gas (carbon dioxide) produced in set
time / measure time to produce set volume of
gas / measure time for positive indicator result ;

variables kept constant:

8 and 9 any two from: ;;
temperature for all samples
species / age / source, of yeast
type of sugar / sugar from same sample
mass of yeast / concentration of yeast
(suspension) / volume of yeast (suspension)
pH / use of buffer

other:
10 two or more repeats / replicates ;

11 wear goggles / eye protection ;

12 AVP ; e.g. control experiments described

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