Final Paper 6 Revision

Part 1
NG Biology Team
Paper 6 Revision
15/10

Dr. Nihal Gabr

 First question
A
Read the experiment :
A) independent variable …..changeable …..investigate the effect of ………

r
B) dependent variables ……..recorded, measured, observed , counted , calculated .

ab
C) controlled variable….SAME / 2 cm3 / 3 drops
D) source of error
1. No repeats ………..replication…repeat 3 more times at each temp / pH / concentration

G
2. Cross Contamination ……using same tools
3. Dilution ….rinse without drying …..use new measuring cylinder / test tube

al
4. Color change used to judge end point …subjective judgment to color change …better to use a colorimeter .

ih
5. Shaking ….spillage and inconsistent mixing being non standardized ..
6. Drops …not of same size
N
7. No stirring …..settle at the bottom …use a stirrer to stir
8. Temperature not maintained
r.

9. Measuring ….of 3 exp at the same time …. Do them separately / stagger the start time .
D

10. No equilibration .

Equilibrate
Light intensity Why repeat ?
the temp
Take average , to be able to exclude anomalous results
B
2. Answer some questions
A) controlled variables
1. Draw a table
B) name dependent and independent
Dependent / unit

r
Independent C) calculation ..cross multiplication

ab
0min -5min 10min 15min Two repeats
D) safety precaution / hazard
E) independent / dependent variables

G
F) conclusion ..
Link independent + results /outcome

al
¥
ih
1. Draw a table riot
Effect of temp on the activity of amylase
Dependent / unit
N
Independent leaflets leaflet2 leaflets leaflet 4 repeat Dependent : time taken for iodine solution
'

to remain yellow brown

r.
2
riot
"
D

5 Effect of surface area on catalase activity

7- Dependent : measuring the volume of O2

gas produced
 C

A) bar chart …..independent variable ( non measurable )

IndeX

r
ab
B) histogram ……range ( 10-15, 16-20, 21—25 )

G
al
C) line graph …point to point or smooth curve or a line of best fit
×
✗

ih #
×
+
×
*
N
r.
Line graph …point to point using a ruler

Fi
D

Line of best fit ….smooth curve free hand

D Plan an investigation
Describe an investigation
Independent variable ( values + units )
Controlled variables ( living and non living )

r
ab
Dehumidifier ( to decrease humidity )
"
Methodology ( equilibration, water bath , buffer , gas syringe , humidifier, stop watch , digital thermometer )

G
go.hr
+ Time interval

al
Dependent ..details .

YE.iE.io
"
SAFETY

ih
CONTROL …carry out same experiment without the factor causing the change to compare the results
N
Repeat ..3 more times at each pH / temp / concentration ….
r.
D
 Why does he repeat ? …calculate average and exclude anomalous

Accuracy : numbers ( counting measuring size volume )

Reliability : repeats and take average
Validity : controlled variables

r
Examples : cutting to similar size .......same size using a precise ruler and sharp knife

ab
Judging the end point by colour change .....subjective judgment ...use colorimeter
Repeat 3 more times at each pH / temperature

G
Shaking ....spillage / inconsistent mixing
Temperature : insulate the beaker ( cardboard / lagging ).....cover the beaker with

al
lid ......stirring regularly .....use digital thermometer ...start with same initial temperature
Cross Contamination .......use different tools
ih → Change in Cork

Difficulty in measuring small objects / short distance ...use a magnifier

- - - - -.
N
Burette Syringe in titration
{ Dropping notch overshooting .
→
←

6. Control : ' → same size .

r.

Carrying out same experiment without the factor causing the change
D

To compare the results

And show that the ( factor under investigation) is responsible for (the change observed )

I
DR MODY IS CRAZY
✓
Dependent = mesurable
Independent =changable
Study in paper 6
Theoretically

1. Classification : I
AM
1. Magnification calculation x
1mm= 1000 um
1 cm = 10mm
2. Arthropods

r
Segmented body , jointed legs , exoskeleton

ab
Insects …..head , thorax and abdomen
Arachnids …cephalothorax and abdomen
Crustaceans …carapace. G
al
3. Key features

Number of pairs M. C. A. I
ih

Many have compound

of jointed legs Many ....5or more .....4.....3:
eyes , 1 pair of
N

Number of body Many ....2...........2......3 -

antenna , 1 or 2 pairs

parts of wings
r.

2 pairs of antenna
D

Chalky exoskeleton
No antennae

2. Movement in and out of the cells

Definitions of osmosis and diffusion

Lost water….soft and floppy ..plant ( potato )
Turgid ( gained water )
Factors affecting rate of diffusion ( surface area , gradient ,
membrane thickness , size of molecules .
 8

(b) Fig. 2.2 is a photograph of a spider.

is the upper part of the body and starts at label X on Fig. 2.2. The lower part of the body is
called the abdomen and is nearest to label Y on Fig. 2.2.

r
ab
Y
G
al

÷÷É¥
ih

Fig. 2.2
N
r.
D

© UCLES 2018 0610/61/M/J/18

 6

2 Fig. 2.1 shows a photomicrograph of a bronchus, surrounded by alveoli and other tissues, in the
lung.

* A B

r
ab
bronchus lumen

alveoli
G
bronchus wall
al
Fig. 2.1
ih

(a) (i) Make a large drawing of the bronchus shown in Fig. 2.1.

Do not include any of the alveoli or other tissues in your drawing. Do not label your
N

drawing.

•
May +1
Detail
¥
r.

¥07
.

⑤
Clear unbroken
D

lines -11

[4]
© UCLES 2018 0610/62/F/M/18
 7

leaf grown in direct sunlight

upper epidermis

palisade mesophyll

spongy mesophyll

lower epidermis

r
magnification ×130

ab
Fig. 2.2

(ii) Make a large drawing of the leaf cross-section shown in Fig. 2.2.

G
Do not draw individual cells. Do not label your drawing.
al
ih
N
r.
D

[4]

© UCLES 2017 0610/62/M/J/17 [Turn over

 3. Enzymes

Pectinase
Biological washing powder
Catalase H2O2......H2O +O2
Renin milk .....solid clots

Factors affecting enzyme activity :

1. Temperature ……thermostatic water bath
2. pH using a buffer solution

r
3. Same concentration and volume of substrate ( same mass / same size and

ab
shape for same surface area )
4. Same source of enzyme / concentration / same volume
G
In case enzyme is amylase / substrate is starch
al
Methodology :
Add starch in a test tube
ih

Add enzyme in another test tube

Leave them in a water bath for 5 mins at the exp temp to allow equilibration
N

Then mix them together .

r.

Dependent :
D

Using a spotting tile …equal volume / number of drops of iodine solution

Test for starch every 1 min over 20 mins
Measure time taken for iodine solution to remain yellow brown .
 May june 2018 p61

r
ab
G
al
ih

The optimum temperature is the temp that took the least time for the solution to become colorless

If a hypothesis is stated so better write a conclusion in plan an investigation

N

March 2016 p62

r.
D

WC
 2

1 Young mammals feed on milk containing protein.

Some mammals produce an enzyme called rennin. Rennin changes the protein in milk so that it
can be digested by another enzyme.

The action of rennin causes small lumps or clots to form in the milk.
Independent Outcome _
An investigation was carried out to find the effect of pH on the activity of the enzyme rennin.

Step 1 Three test-tubes were labelled P, Q and R.

Step 2
C.V
A syringe was used to add 5 cm3 of milk to each of these test-tubes.
C.V
Step 3 A dropping pipette was used to add two drops of acid to test-tube P.

C.V

r
Step 4 A dropping pipette was used to add two drops of distilled water to test-tube Q.
C.V

ab
Step 5 A dropping pipette was used to add two drops of alkali to test-tube R.

Step 6 Another three test-tubes were labelled P1, Q1 and R1.

C.V —
Step 7

Step 8
test-tubes P1, Q1 and R1.
G
A clean syringe was used to add 1 cm3 of 0.1% rennin solution to each of

C.V C.v
All six test-tubes were placed into a water-bath at 40 °C and left for three minutes.
al
Step 9 The contents of test-tube P1 were added to test-tube P.
The contents of test-tube Q1 were added to test-tube Q.
ih

The contents of test-tube R1 were added to test-tube R.

Step 10 Test-tubes P, Q and R were kept in the water-bath and a stop-clock was started.
N

Step 11 After one minute, test-tube P was removed from the water-bath.
rotation is not being It was tipped and rotated as shown in Fig. 1.1. Dependent
The appearance of the milk was observed, and the stage of clotting was decided
standardised
r.

by comparing it to the diagrams in Fig. 1.1.

milk drains back small clots stick most of the milk is

D

smoothly from to the sides of the solid and does not

the sides of the test-tube pour when the
test-tube test-tube is tipped

stage A stage B stage C

No repeats
no clotting some clotting all clotted

Source of error Fig. 1.1 Inconsistent mixing

Step 12 Test-tube P was returned to the water-bath. Not standardised
Step 13 Steps 11 and 12 were repeated for test-tubes Q and R.
C.V Subjective
Step 14 Steps 11, 12 and 13 were repeated every minute for five minutes.
judgement to end
point
© UCLES 2018 0610/61/M/J/18
 3

The results are shown in Fig. 1.2.

Test-tube P had some clotting at one minute and was all clotted at two minutes.

Test-tube Q had no clotting at one, two or three minutes but some clotting at four
and five minutes.

Test-tube R had no clotting throughout the investigation, and remained unchanged

after five minutes.

Fig. 1.2

(a) Prepare a table in which to record these results. Use the information in Fig. 1.2 to complete
this table.

r
ab
Test tubes Stage of clotting
= 1 min 2 mins 3 mins 4 mins 5 mins

P
audio
B C C
G C C
al
A A A B
putt
Q B
ih
N

R A A A
A A
and
r.

[3]
D

(b) State a conclusion for these results. Link between independent + results
Optimum pH of renin is acidic where it forms clots quickly
...................................................................................................................................................

Renin doesnt form clots in alkaline solution

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

Renin works slowly in water ( neutral conditions)

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

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

Shaking ….source of error…spillage + inconsistent mixing + not

.............................................................................................................................................. [2]

standardised ( stir using a stirrer/ centrifuge .

Gentle shaking ….
Rotation by hand …not standardised .
© UCLES 2018 0610/61/M/J/18 [Turn over
 5

(f) Clotting separates milk into a solid part and a liquid part.

Describe how you could find out if there was any protein remaining in the liquid part.

Biuret
...................................................................................................................................................

Protein is present blue color turns purple

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

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

.............................................................................................................................................. [2]

(g) State the name of the test that would be used to test the milk for the presence of fat.

Ethanol emulsion test

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

r
ab
(h) After rennin has changed the protein in milk into a white solid, protease enzymes can be used
to digest the protein. The digested protein forms a colourless liquid.

A hypothesis stated:

is 37 °C.

Describe a method that could be used to test this hypothesis.

G
The optimum temperature for protease enzymes to digest changed milk protein
al
✗
Independent
...................................................................................................................................................

Carry out the experiment under 5 different temperature

ih

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

30, 35 ,37 , 40 , 45 C
...................................................................................................................................................

Control temperature using a thermostatic water bath

N

...................................................................................................................................................
✗
Controlled ...................................................................................................................................................
variables
r.

Get 5 test tubes of equal volume of milk

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

And same concentration and volume of enzyme ( protease)

D

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

Control pH using buffer solution

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

Allow equilibration at each exp temperature for 5 mins using a

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

thermostatic water bath .

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

For Safety : wear eye goggle and gloves

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

✗Dependent : measure the time taken for the sample to become colorless .
...................................................................................................................................................

Where optimum takes shortest time

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

Repeat 3 more times at each temperature . [Total: 22]

© UCLES 2018 0610/61/M/J/18 [Turn over

 Independent
3
Dependent
1 A student measured the distance moved by different concentrations of citric acid solution through
agar jelly.
Source of error …subjective
The agar contained Universal Indicator which changed colour in the presence of acid. The agar
-

mixed with Universal Indicator was green at the beginning of the investigation.

Step 1 Three test-tubes were labelled A, B and C. Three different concentrations of citric acid
solution were made.

Table 1.1 shows the volumes of 5% citric acid solution and distilled water that were used to make
each solution.

Table 1.1

solution
Same total

r
A B C

ab
volume of 5% citric acid solution / cm3 1.0 2.0 10.0 volume in
volume of distilled water / cm3 9.0 8.0 0.0 each test tube
C.V
Step 2
G
percentage concentration of citric acid solution 0.5 1.0 5.0

The base of a Petri dish containing agar and Universal Indicator was labelled A, B and C.
Same size…Controlled variable
al
Three holes were cut into the agar. This is shown in Fig. 1.1.

A
ih

agar and Universal Indicator

Petri dish base
C B hole cut into the agar
N

Source of error not to scale

r.

Cross contamination
Source of error not of same size
Fig. 1.1
D

Step 3 The student was provided with one dropping pipette. Three drops of solution A were
placed into the hole in section A of the Petri dish.

Step 4 Three drops of solution B were placed into the hole in section B of the Petri dish.

Step 5 Three drops of solution C were placed into the hole in section C of the Petri dish.

Step 6 A stop-clock was started.

Controlled variable
Step 7 After 30 minutes the student observed the colour change in the agar around the hole in
each section of the Petri dish. The colour change was caused by the diffusion of the citric
acid solution through the agar.
Dependent
Step 8 A ruler was used to measure the distance travelled by each concentration of citric acid
solution through the agar.

© UCLES 2019 0610/61/M/J/19 [Turn over

 Percentage conc
of citric acid
Distance / mm
4
0-5
Fig. 1.2 shows the appearance of the Petri dish after 30 minutes. I. 0

A 5.0

0.5
Key:

green agar 7-
red agar acid .

so yellow agar

C B hole with no agar

r
ab
5
G
Fig. 1.2
al
(a) Use a ruler to measure the distance travelled by each concentration of citric acid solution
after 30 minutes in Fig. 1.2.
ih

Record these results in your table in 1(a)(i).

(i) Prepare a table to record the results.

N

You should include:

• the concentration of the citric acid solutions
Source of error
• the distance travelled by the citric acid solutions. No repeats
r.

Test
Citric acid conc/ % Distance / mm
D

tubes

A 0.5

B 1.0

C 5.0
[3]

© UCLES 2019 0610/61/M/J/19

 5

(ii) Describe how you decided where to measure the distance travelled by the citric acid
solutions.

Diameter / radius measured with a ruler

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

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

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

State a conclusion for these results.Independent+ results /dependent

.

(iii)

The higher the concentration i of citric acid , the further the acid
...........................................................................................................................................

moves
...........................................................................................................................................

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

ab
(iv) The citric acid moves through the agar by diffusion. The diffusion coefficient is used to
show the effect of concentration on diffusion.

The formula to calculate the diffusion coefficient is:

diffusion coefficient =
(distance travelled)2
time G
Calculate the diffusion coefficient for a 10% solution of citric acid that travelled 14 mm in

¥
30 minutes.
al
Give your answer to two significant figures.

'
ih

Space for working.

N

...................................... mm2 per minute

r.

[2]

(v) Universal Indicator is used to estimate the pH value of substances.

D

Estimate the pH value for the green agar and the red agar.

7
green agar pH ................................................................

1 or 2
red agar pH ................................................................
[2]

© UCLES 2019 0610/61/M/J/19 [Turn over

 6

(b) (i) State two variables that have been kept constant in this investigation.
Number of drops of citric acid
1 ........................................................................................................................................
Time ( 30 mins )
Total volume of liquid in test tubes
2 ........................................................................................................................................
[2]
Type of indicator / same hole sizes
(ii) Identify one potential source of error in this investigation and suggest how the error could
affect the results.

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

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

effect on results .................................................................................................................

r
...........................................................................................................................................

ab
...........................................................................................................................................
[2]
Error 1.Subjective judgment of color change as an end point
Effect G
So he can over or under estimate the distance travelled by solution .

2. No repeats
al
Error
Effect He can t calculate average and identify and exclude anomalies
ih

Error 3. Size of drops not same

N

Effect Larger drop size will cause greater distance of diffusion distance
r.

4. One dropping pipette used for the three concentrations

Error
D

Cross contamination , Change the concentration of solutions so change the

Effect
diffusion distance .

© UCLES 2019 0610/61/M/J/19

 7

(c) Describe how you could adapt this method to find the effect of temperature on the rate of
diffusion. Agar melts at 70 °C.

Carry out the experiment under 5 different temperatures

Independent ...................................................................................................................................................
( 10, 20 ,30, 40 ,50C ) .
...................................................................................................................................................

...................................................................................................................................................
Controlled variables
...................................................................................................................................................

Use 5 agar plates

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

All with same type and volume of indicator

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

r
2 holes in each plate , all holes of same size
...................................................................................................................................................

ab
Add same volume and concentration if citric acid in holes of each plate
................................................................................................................................................... .
Allow equilibration at each exp temperature using an incubator
...................................................................................................................................................

Time interval Leave the agar plates with citric acid at each temperature for
G
...................................................................................................................................................

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

30 mins .
al
...................................................................................................................................................

Dependent Measure the distance travelled by citric acid

...................................................................................................................................................
ih

............................................................................................................................................. [6]
Safety Wear gloves and eye goggles [Total: 19]
N

Repeat three more times at each temperature

r.
D

i. ¥ .

© UCLES 2019 0610/61/M/J/19 [Turn over

5. Nutrition

Food tests

Qualitative

Biuret ...blue to purple in presence of protein

Benedict’s ....blue to brick red in presence of reducing sugars
Ethanol emulsion test ...milky white layer in presence of fat
Iodine solution ...from orange brown to blue black inpresence of starch

r
DCPIP ....in presence of vitamin C changes from blue to colourless

ab
Quantitative test G Inaccurate ( estimation)
al
Accurate Comparing to other standard
Colorimeter ..measure depth of color solutions
ih

Subjective judment L
N

DCPIP ....measure volume needed to stop DCPIP ...add drops /using a

decolorizing of DCPIP using a burette
r.

syringe over shooting

remains blue
D

Benedict’ ....
a) the faster the higher the concentration of reducing sugars/
B) the larger the mass of ppt , the higher the concentration .

Biuret ...
Using a colorimeter , the darker the purple color , the higher the
concentration of proteins
 :
www.dynamicpapers.com
8

(e) Plan an investigation to determine the effect of temperature on the breakdown of starch by
enzymes.

Independent Carry out the experiment under 5 different temperatures ( 10,20,

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

30, 40 , 50C )
...................................................................................................................................................

Control the temperature using a thermostatic water bath.

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

Controlled variables
...................................................................................................................................................

Get 5 test tubes with equal volume and concentration of starch

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

suspension.
...................................................................................................................................................

Safety wear eye

r
Add same volume and concentration of enzyme
...................................................................................................................................................

ab
Control pH using buffer solution goggles
...................................................................................................................................................

Allow to equilibrate for 3 mins at each experimental temperature

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

Time interval and dependent G

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

...................................................................................................................................................
Use a spotting tile with equal number of drops of iodine
al
...................................................................................................................................................
And test for starch every 1 mins for 20 mins
............................................................................................................................................. [6]
ih

Measure Time taken for the iodine solution to remain yellow brown
Repeat [Total: 27]
Three more times at each temperature
N

2 (a) Human reproduction involves a male gamete (sperm) and a female gamete (ovum).

Fig. 2.1 is a photomicrograph of a single ovum and many sperm cells during fertilisation.
r.

Line AB represents the diameter of the ovum.

D

Line CD represents the length of one sperm cell.

© UCLES 2020 0610/61/M/J/20

 Answered Dr.Nihal Gabr
1
3
www.dynamicpapers.com

Proteins are an important part of the diet. These proteins are used in the body to make enzymes
and other cell structures.

You are going to estimate the concentration of protein in two solutions, A and B, using the results
from a set of standard protein solutions.

Known concentrations of protein solution were made. Using biuret reagent, the colour intensity
score was determined at each concentration.

Step 1 Seven test-tubes were labelled 1, 2, 3, 4, 5, 6 and 7.

Step 2 Independent
Solutions containing different concentrations of protein were made using the volumes of
1% protein solution and distilled water shown in Table 1.1.
3 0.5
Table 1.1
¥ 5cm →

r
'
2cm I
C.v same total volume
→

ab
test-tube number
of protein solution 1 2 3 4 5 6 7

volume of 1% protein solution / cm3 0.00 0.25 0.50 1.00 2.00 3.00 4.00

volume of distilled water / cm3

G
5.00 4.75 4.50 4.00 3.00
-

2.00
=

1.00
al
percentage concentration of protein solution 0.00 0.05 0.20 0.40 0.60

(a) (i) Complete Table 1.1 by calculating the percentage concentration of the protein solutions

E:
ih

in test-tubes 3 and 7. Write your answers in Table 1.1.

Shaking Show your working.

0.05 X 0.5
0.10
N

Spillage gentle
-

0.25
Stirring
Unstandardized way Biuret …blue ….positive purple …the darker the
r.

of mixing , color the higher the concentration of protein.

D

[2]
inconsistent mixing.
(ii) State the colour that shows the presence of protein when tested with biuret reagent.
d
Purple
.......................................................................................................................................[1]
C. V
Step 3 2 cm3 of biuret reagent was added to each of the solutions in the test-tubes, 1 to 7. Each
test-tube was shaken gently to mix the contents.

Step 4 The test-tubes were placed in a test-tube rack in order of concentration, from the least
concentrated to most concentrated.

Step 5 2 cm3 of biuret reagent was added to the protein solution in the test-tube labelled A and
shaken gently to mix the contents.

Step 6 Step 5 was repeated for the protein solution in test-tube B.

© UCLES 2017 0610/61/M/J/17 [Turn over

 Dependent www.dynamicpapers.com

mpo-etkt-t.t
Source of error ( subjective)
4

Step 7 Test-tubes 1 to 7 were held against a white background so that the colour of the solutions
were clearly visible. These test-tubes are shown in Fig. 1.1.

Step 8 The colour intensity of the solution in test-tube 7 was given a score using Table 1.2.

1 2 3 4 5 6 7

r
ab
+++
colour intensity score -1 + ttt -1+-1-1 ++++

G y
Fig. 1.1
al
Table 1.2

colour intensity palest darkest

ih

Ei
score + ++ +++ ++++

¥÷÷¥÷÷
(iii) Use Table 1.2 to complete Fig. 1.1 by writing in the score for test-tubes 1 to 6.
N

Test-tubes that have the same colour intensity should be given the same score. [1]

(iv) Prepare a table to record the results for test-tubes 1 to 7.

r.

Your table should show:

• the concentration of the protein solutions
D

÷¥
• the colour intensity score given to each of the solutions.

Test tubes Proteoin concentration in Color intensity

percentage

1 0 +
0.5
2
3 0.10
¥
4 0.20 + + +
5 0.40 + + +t
6 0.60 + + t +

7 0.80

Answered Dr.Nihal Gabr

+ +++ [3]
© UCLES 2017 0610/61/M/J/17
 www.dynamicpapers.com
5

The results for tubes A and B are shown in Fig. 1.2.

A B

r
ab
Fig. 1.2

(v) Use Fig. 1.1 to determine the colour intensity scores for test-tubes A and B in Fig. 1.2.
1- +
colour intensity score for test-tube A .................................................................................
G + + ++
colour intensity score for test-tube B .................................................................................
[1]
al
(vi) Use your table from (a)(iv) to estimate the percentage concentration of the protein
solutions in test-tubes A and B.
0.05
concentration of the protein solution in test-tube A ........................................................%
ih

0-60
concentration of the protein solution in test-tube B ........................................................%
[2]
N

(b) (i) Identify the control for this experiment and explain why it is used.

tube 1 / tube with only water / tube with no protein

control ...............................................................................................................................
r.

why it is used .....................................................................................................................

to show effect due to protein / for comparison of colour

...........................................................................................................................................
D

with tubes containing protein

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

Comparing to standard solution to estimate the concentration

[2]

(ii) Explain why the method used to find the concentration of the protein solutions in
test-tubes A and B can only be an estimate.

it is a...........................................................................................................................................
qualitative method / not quantitative method ( no measurement)
Skills
subjective judgement of color by eye
...........................................................................................................................................

similar concentrations look the same / not enough intervals to be precise

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

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

.......................................................................................................................................[2]

Answered Dr.Nihal Gabr

[Total: 14]

© UCLES 2017 0610/61/M/J/17 [Turn over

 www.dynamicpapers.com
2

1 Fruit juice can be produced by crushing and squeezing fresh fruit. The juice produced in this way
is often cloudy.

The enzyme pectinase is used to produce clear fruit juice. This process is called clarification.

Fig. 1.1 shows fruit juice before and after clarification.

cloudy apple juice clear apple juice

r
ab
precipitate

before
G
Fig. 1.1
after

Outcome
Independent
al
A student investigated the effect of pectinase concentration on the clarification of apple juice.

The student was provided with freshly prepared apple juice, water and a 5% pectinase solution.
ih

Step 1 Four test-tubes were labelled P1, P2, P3 and P4.

N

Step 2 Syringes were used to add the volumes of water and 5% pectinase solution shown in
Table 1.1 to each of the test-tubes.

Table 1.1
r.

volume of 5% final percentage

volume of water
test-tube pectinase solution concentration of
D

/ cm3
/ cm3 pectinase solution
P1 0.00 1.00 5.0
P2 0.50 0.50 2.5
P3 0.75 0.25 1.3
P4 1.00 0.00 0.0

Total volume = 1.0 cm3 C.v

© UCLES 2018 0610/62/O/N/18

 www.dynamicpapers.com
3

(a) Calculate the final concentration of the pectinase solution in test-tube P3.

Show your working and write your answer, to one decimal place, in Table 1.1.

[2]
C.V
Step 3 5 cm3 of apple juice was added to each of test-tubes P1, P2, P3 and P4.

Step 4 The contents of each test-tube were carefully mixed using a glass rod.

r
Step 5 A stop-clock was immediately started.
c.V Dependent / source of error

ab
Step 6 After five minutes, the height of the precipitate formed was measured using a ruler, as

Use a measuring cylinder

G 10
9

Subjective where there is no

Measure the mass of ppt
al 8

clear indication where

7

Use a syringe
precipitate ends .
6
ih
5

clear apple juice

4
3

Difficult to measure three test

N
2

Do them separately
tubes at a time
precipitate
1
0
r.

not to scale
D

Fig. 1.2

Care was taken not to shake the test-tubes.

Step 7 After a further five minutes, the student repeated the measurement of the precipitates in
the test-tubes.

© UCLES 2018 0610/62/O/N/18 [Turn over

 www.dynamicpapers.com
4

Fig. 1.3 shows the test-tubes at 0, 5 and 10 minutes.

P1 P2 P3 P4
0 minutes

r
ab
P1 P2 P3 P4
5 minutes
G
al
ih
N
r.

P1 P2 P3 P4
D

10 minutes

time
a¥y
"1
o

10
Fig. 1.3

© UCLES 2018 0610/62/O/N/18

 www.dynamicpapers.com
5

(b) Prepare a table to record the results. 01093850599

Measure the height of the precipitate in each test-tube in Fig. 1.3.

Record the measurements in your table.

Height / mm
Test tubes Concentration /%
Omin 5 mins 10 mins

P1

r
P2

ab
P3

P4
G
al
[4]
Independent + outcome/dep
.
ih

(c) State a conclusion for the results.

As the concentration of pectinase increase , the clarification of the juice

...................................................................................................................................................
N

increase/ making the juice more clear

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

Pectinase is responsible for the break down of ppt .

...................................................................................................................................................
r.

If no pectinase present so no precipitate was formed / juice wont be

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

clear . The more the time the less the ppt formed
D

...............................................................................................................................................[2]

(d) (i) State the variable that was changed (independent variable) in this investigation.
Concentration of pectinase
.......................................................................................................................................[1]

(ii) State two variables that should have been kept constant in this investigation.

Volume of pectinase solution

1 ........................................................................................................................................

Volume of apple juice

:÷÷
2 ........................................................................................................................................
.

PH
[2]

**
Temperature it
* white jeep
* and
© UCLES 2018 0610/62/O/N/18 [Turn over
 www.dynamicpapers.com
6

(iii) Identify one possible error in step 6 and suggest an improvement.

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

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

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

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

...........................................................................................................................................
[2]

(e) Explain the purpose of test-tube P4.

Control experiment

r
...................................................................................................................................................

ab
Compare the results
...................................................................................................................................................
And proof that pectinase is responsible for making juice clear .
...................................................................................................................................................

G
...................................................................................................................................................

...............................................................................................................................................[2]
al
(f) A student stated the hypothesis:

“Treating fruit juice with pectinase reduces the vitamin C content of the fruit juice”.
ih

Plan an investigation to test this hypothesis.

Independent Get two test tubes

¥
...................................................................................................................................................
N

One with pectinase and the other without pectinase

...................................................................................................................................................
r.

...................................................................................................................................................
Controlled variables
...................................................................................................................................................
D

0
In both test tubes add equal volume of apple juice
...................................................................................................................................................

And same type of apple juice

¥1
...................................................................................................................................................

Same temperature using a thermostatic water bath

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

Same pH using buffer solution

¥¥¥
...................................................................................................................................................

Same concentration of titrant DCPIP

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

Dependent Add drops of DCIPIP

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

Keep adding till the blue color of DCPIP persist / remains

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

Then measure the volume of DCPIP used in each tube

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

—
Safety use eye goggles and gloves
...............................................................................................................................................[6]
During titration
© UCLES 2018 0610/62/O/N/18
Blue of DCPIP turn colorless
Repeat three more times with and without pectinase
Keep adding DCPIP till blue color persist .
 6 plant nutrition

Leaf . Label and transverse section

Drawing and label of leaf

Whole / transverse section ....plan diagram

r
ab
G
al
ih
N
r.
D

CO2 enrichement .....using hydrogen carbonate

Hydrogen carbonate .....yellow ......red ....purple

PH decrease PH increase
More CO2 Less CO2
Less photosyntehsis More photosynthesis

Light equilibration
Soda lime ...absorb CO2
Steps of testing leaf for starch ...heating in water...heating with
ethanol...add in warm water ...add on white tile
 1. Leaf label and structure , Plan diagram

Plan diagram

r
ab
Leaf margin

Midrib
Veins G
al
ih

CO2 enrichement .....using hydrogen carbonate

Hydrogen carbonate .....yellow ......red ....purple
.
N
r.

PH decrease PH increase
D

More CO2 Less CO2

Less photosyntehsis More photosynthesis

Test a leaf for starch

 Plan an investigation
Investigation effect of different .............on rate of photosynthesis
Independent :
Why use tank of water?
Light intensity /temp/
Change Temp Act as heat shield to
Carbon dioxide
absorb excess heat
concentration
from the lamp and avoid
Constant / controlled over heating thus
variables : maintain a constant
A) light intensity by using same temperature .
light source kept at the same
distance from the plant . Dependent:

r
B) CO2 conc. Same volume of Measure the volume of

ab
HCO3- oxygen gas produced in a
C) temperature : thermostatic unit time ( per min) using
water bath and heat shield a gas syringe .
G
Suggest and explain why the scientists kept the temperature of the
leaves at 20 C while they recorded the results?

Variable that affects rate of photo

al
To have fair test and valid comparison
ih

Soda lime ,…………absorb CO2

N

HCO3 - ……dissolve in water to release CO2

Light intensity / temperature …need equilibration
r.
D

Bicarbonate can be used as an indicator for CO2 .

 Test a leaf for starch

1. Heat the leaf in water ……to break down cell walls and membrane to allow
iodine solution to penetrate .

2. Put the leaf in ethanol and heat …to remove the green pigments chlorophyll
which mask the positive blue black color of iodine solution

r
3. Leaf is dipped in warm water , to soften leaf and allow penetration of iodine

ab
solution

4. Place the leaf on a white tile and add drops of iodine solution to observe the
G
blue black color of starch is present .
al
ih

7. Plant transport
N

1. Label ..plan diagrams

2. Factors affecting transpiration ....leaf size / species . Number of
r.

leaves ..+ light intensity......

D

3. Potometer .....distance travelled by red dye

Petroleium jelly
4. Microscopical Slides ....read
 10

(b) Scientists carried out an investigation into the effect of light on the growth of leaves.

Plants of the same species (A) were grown in three different light intensities.

The plants were grown in the same soil and kept in glasshouses with automatic watering.

A sample of 100 leaves was selected at random and collected from plants in each of the three
different light intensities. A total of 300 leaves were collected.

The scientists studied the variations in the size and structure of the leaves in each sample.

(i) Suggest why the scientists used large samples of leaves.

To be able to take average and identify anomalies.

...........................................................................................................................................
Skills

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

ab
(ii) Suggest why the leaves in each light intensity were selected at random.

To avoid bias
...........................................................................................................................................

(iii)
To be able to compare G
.....................................................................................................................................

A grid, divided into millimetre squares, was used to measure the surface area of the
leaves.
[1]
al
Outline how the grid could have been used.

Place leaf on a transparent grid

ih

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

Count the number of squares

...........................................................................................................................................
N

Include squares occupied by half or more than half

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

..................................................................................................................................... [2]
r.

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

Light intensity
D

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

© UCLES 2019 0610/61/M/J/19

 1. Drawing of vascular bundles as plan diagrams

☒
Xylem.

r
Different plan an investigation

ab
G
al
ih
N
r.
D
8. Animal transport
Pulse rate
Blood composition .
Structure of artery, vein and capillary
⑧

r
ab
G
al
ih

9. Respiration
N

Spirometer... measure breathing rate and depth

r.

Respirometer ...measure rate of respiration ( maggots/ larvae / seeds)

Seed germination .....how to measure counting numeber of sseds
D

germinated over a specific time interval

9. Respiration

1. Yeast respire anaerobically using glucose , optimum temperature

2. Seeds respire / wood lice ..measure rate of respiration using
respirometer

Oil droplet …measure the distance

travelled by the oil droplet every 2 mins over 10 mins

r
Volume of gas in the respirometer decrease , the pressure decrease so oil

ab
droplet move towards the seeds / maggots

3. Rate of breathing ….spirometer

G
al
Observe numbers of chest moving up
and down over specific time interval
ih
N
r.
D
 www.dynamicpapers.com
8

(b) Some students measured respiration in yeast using a culture of active yeast.

Yeast produces a gas during respiration.

Two syringes were filled with 20 cm3 of the active yeast culture and each syringe was placed
into a large test-tube containing water at 35 °C. Both were placed in a water-bath at 35 °C as
shown in Fig. 2.2. -
I

The volume of gas in each syringe was measured every 5 minutes for 25 minutes.

r
gas produced by yeast

ab
20 20
15 15 syringe containing active
10 10 yeast culture
Thermostatic
5 5 water-bath at 35 °C

G large test-tube of water at 35 °C

al
Fig. 2.2

(i) State two variables that have been kept constant in this method.
ih

1 ........................................................................................................................................

2 ........................................................................................................................................
N

[2]

(ii) Identify one source of error in this method and suggest an improvement.
r.

Syringe scale is not precise

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

Yeast is being lost from the open bottom part of syringe

D

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

Use a syringe with more graduations

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

Seal the bottom lower part

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

...........................................................................................................................................
[2]

© UCLES 2017 0610/61/M/J/17

 10
-②ff②
www.dynamicpapers.com

(iii) One of the students decided that the result collected in syringe 1 at 15 minutes was
anomalous.

Suggest a reason for their decision.

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

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

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

(d) Describe how the students could use the method in 2(b) to investigate the effect of pH on
respiration in yeast.

Independent...................................................................................................................................................

r
Carry out the experiment under 5 different pH

ab
...................................................................................................................................................
(2, 4, 6, 8,9 )
...................................................................................................................................................
Using a buffer solution
...................................................................................................................................................

Controlled variables G
...................................................................................................................................................

Get...................................................................................................................................................
5 test tubes with same volume of yeast culture 20 cm3
al
Kept at same temperature 35C using a thermostatic water
...................................................................................................................................................

bath / use same volume of ph solutions

ih

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

+ time interval Leave in water bath for 25 mins and measure the
Dependent ...................................................................................................................................................
volume of gas produced every 5 minutes over the
N

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

25 mins using a gas syringe

...................................................................................................................................................
r.

...................................................................................................................................................
Safety use eye goggles and gloves
D

...................................................................................................................................................
Repeat 3 more times at each pH
...................................................................................................................................................

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

[Total: 26]

Answered Dr.Nihal Gabr

© UCLES 2017 0610/61/M/J/17
10.plant tropism

Plant shoot reposed towards light ..positive phototropism

by auxin

Control experiment …light …dark

……………………………gravity ….rotating motor

r
11. Reproduction in plants

ab
Label of the flower
Label of the potato’
Label of the seed
G
al
Comparison between mitosis and meiosis
ih
N
r.
D
 11

(b) Fig. 2.2 is a photomicrograph of a tomato seed.

r
P

ab
G magnification ×50
al
Fig. 2.2
ih

Measure the length of line PQ on Fig. 2.2.

length of PQ ................................................. mm
N

Calculate the actual size of the tomato seed using the formula and your measurement.

length of line PQ
magnification = actual length of the tomato seed
r.
D

Include the unit.

Space for working.

................................................................
[3]

© UCLES 2021 0610/62/F/M/21 [Turn over

 12

(c) Plan an investigation to determine the optimum (best) temperature for germination of tomato
seeds.

Independent...................................................................................................................................................
Carry out the experiment at 5 different temperatures ( 10, 20,
Methodology 30, 40 ,50 C )
...................................................................................................................................................

Controlled variables Control temperature using a thermostatic seedling mate

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

Time interval...................................................................................................................................................
①Get 100 seeds all of same species , size
Dependent Put 20 seeds at each temperature.
...................................................................................................................................................

Control Allow then to geminate under same conditions

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

Safety I By adding same volume of water

r
...................................................................................................................................................

ab
Repeat And soil of same pH and mineral concentration
...................................................................................................................................................

① Allow them to germinate over 72 hours

...................................................................................................................................................
①Then measure number of seeds grown at each temperature
① For safety wear goggle and gloves .
G
...................................................................................................................................................

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

Repeat 3 more times at each temperature

al
...................................................................................................................................................

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

[Total: 16]
N
r.
D

Permission to reproduce items where third-party owned material protected by copyright is included has been sought and cleared where possible. Every
reasonable effort has been made by the publisher (UCLES) to trace copyright holders, but if any items requiring clearance have unwittingly been included, the
publisher will be pleased to make amends at the earliest possible opportunity.

To avoid the issue of disclosure of answer-related information to candidates, all copyright acknowledgements are reproduced online in the Cambridge
Assessment International Education Copyright Acknowledgements Booklet. This is produced for each series of examinations and is freely available to download
at www.cambridgeinternational.org after the live examination series.

Cambridge Assessment International Education is part of the Cambridge Assessment Group. Cambridge Assessment is the brand name of the University of
Cambridge Local Examinations Syndicate (UCLES), which itself is a department of the University of Cambridge.

© UCLES 2021 0610/62/F/M/21

 Conclusion: optimum temperature is the temperature which shows the
greatest number of seeds germinated
10

(c) After pollination and fertilisation, seeds will develop. These will disperse to new environments.
If conditions are suitable they will germinate.
A student put some seeds on wet cotton wool in a Petri dish and left them to germinate. The
student counted the number of seeds that had germinated.

Describe a method the student could use to find the best or optimum temperature for the
germination of seeds.

Independent Carry out the experiment under 5 different temperatures

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

10, 20, 30 , 40 , 50 C
...................................................................................................................................................

Maintain temperature using a thermostatic seedling mat/ incubator

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

Get 100 seeds all of same species , age , stored under

Controlled ...................................................................................................................................................
variables

r
same conditions and put 10 at each temp.

ab
...................................................................................................................................................

Are grown on soil with same mineral concentration

...................................................................................................................................................
Add same volume of water every day
...................................................................................................................................................
Same pH of soil using a buffer solution G
...................................................................................................................................................

For Safety wear gloves and eye googles

Dependent
...................................................................................................................................................
al
Count number of seeds that has germinated after after 5 days
...................................................................................................................................................
Repeat ...............................................................................................................................................[6]
3 more times with 3 more dishes of seeds at each temperature
ih

(d) After germination, the growing seedling may get most of its energy from food stores inside
the seed.
N

(i) Describe how you could test the food store inside the seed for starch.
r.

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

...........................................................................................................................................
D

.......................................................................................................................................[2]

(ii) State the result that shows starch is present.

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

(iii) Starch is broken down into simple sugars.

Most of these sugars are reducing sugars.
Describe how you could test for reducing sugars.

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

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

Answered DR . Nihal Gabr

.......................................................................................................................................[2]

[Total: 18]
© UCLES 2017 0610/62/F/M/17
 www.dynamicpapers.com
6

2 Fig. 2.1 is a photograph of a flower from the wind-pollinated grass plant, Briza maxima.

r
ab
G
al
Fig. 2.1

(a) (i) Draw a large diagram of the flower in Fig. 2.1.

ih
N
r.
D

[4]
© UCLES 2021 0610/62/O/N/21
 Independent …..light and dark
Dependent …..measure change in dry mass
6

(d) A group of students investigated the changes in dry mass during germination and growth of
maize grown in the light and maize grown in the dark.

The dry mass is the total mass left after all the water has been evaporated.

Table 1.3 shows the results of the investigation for the maize seedlings grown in the light.

Table 1.3

time / days
0 2 4 6 8 10 12 14 16 18 20
dry mass
of 10 maize 22 20 17 12 10 8 11 13 14 15 17

r
seedlings / g

ab
(i) Describe a method the students could have used to carry out this investigation.

Use the information on page 2 to help you.

Get a sample of at least 200 seeds

Independent
G
...........................................................................................................................................

Place one group of seeds in light and the other group in the dark
...........................................................................................................................................

Controlled variables
al
...........................................................................................................................................

All seeds should be of same age , mass , species

...........................................................................................................................................
ih

Kept under the same temperature using a thermostatic seedling mat. At 20 C

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

Add same volume of water for each group of seeds for 20 days .
...........................................................................................................................................
N

And same concentration of minerals in soil and same pH

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

Measure the initial mass and take 10 seedlings every 2 days and
Dependent ...........................................................................................................................................
r.

put in a hot place / oven to allow water to evaporate and record

...........................................................................................................................................
mass every 2 days over 20 days .
D

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

Repeat using more seeds at each condition to take average and exclude anomalies .
.......................................................................................................................................[6]

(ii) Suggest why the students measured the dry mass instead of the mass including water in
their investigation.

Valid comparison
...........................................................................................................................................

Water content is a variable

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

[Total: 21]

Answered Dr. Nihal Gabr

© UCLES 2016 0610/62/O/N/16
12. Inheritance and variation

Difference between continuous and discontinuous variation

Sources of error and improvements

- Small measuremet to be observed more accurate so ….. To improve

measurements he should a magnifier

r
ab
-if no Repeats , its a common source of error .
-Drops is a common source of error as they are of different size .
- Different concentrations …..leaves them open….evaporation…change
concentration …source of error .
G
- Osmosis ….leave potato pieces for longer time to observe a greater change
al
in mass /volume .
ih

Maintain temperature
N

Thermostatic water bath …beaker / test tubes

Bacteria and agar plate/ petri dish …..incubator
r.

Seeds ….thermostatic seedling mat

D

Exercise …….air conditioned room

Maintain humidity

Humidifier
Notice to remove humidity * dry air use dehumidifier . Add the Q

Maintain CO2 concentration

Maintain CO2 concentration

In case of water weeds bicarbonate of same amount / mass
PH

Control Buffer
Measure by PH meter / probe
Measure using universal indicator …source of error

Graphs

Y axis dependent

r
ab
Line graph ….smooth curve / point to point / best fit
Bar-chart ….independent is non measurable
Histogram ….independent ranges
G
X axis independent
al
ih
N
r.
D
 9
Dependent
(b) The rate of movement of the drop of coloured liquid along the respirometer can be used
as a measure of the rate of respiration. A student used the apparatus shown in Fig. 2.1 to
investigate the rate of respiration in different species of small animals.

The results are shown in Table 2.1.

Table 2.1
non - measurable .

rate of movement of drop of coloured liquid / mm per minute

animal species
repeat 1 repeat 2 repeat 3 average
A 1.6 1.7 1.3 1.5

±
B 0.9 1.0 0.7 0.9

r
C 2.4 2.6 2.5 2.5

ab
D 1.9 2.0 1.9 1.9

(i) Plot a bar chart on the grid to show

-
the average rate of movement of the drop of coloured
liquid in the capillary tube for the four different species of animal.

3
G
al
2. 5
ih

2
N

15
r.
D

I
-

0.5

A B C D
[3]

(ii) State which letter represents the animal species with the highest rate of respiration.
C
.......................................................................................................................................[1]
© UCLES 2018 0610/63/O/N/18 [Turn over
 6

(ii) The scientist performed the investigation. Their results are shown in Table 1.3.

Table 1.3

percentage concentration of glucose average rate of carbon dioxide production

/ cm3 per minute
0.5 1.3
1.0 2.6
1.5 3.8
2.0 4.3
2.5 4.4

rr
3.0 4.4

abab
Plot a graph on the grid, using the data in Table 1.3, to show the effect of glucose
concentration on the rate of carbon dioxide production. Include a line of best fit.

l GG
ihaal
. N ih
Drr. N
D

[4]

May / june 2018 p62

D
r.
N
ih
al
G
ab
r
 13.5
13¥

r
ab
15
G
al
yµeB¥
•

%
as •@
ih
N

75
r.

.•@

5
D

'

2. 5 •
.

5 15
10 20 25 30%.me/mih
'
 March 2018 p62

r
ab
G
al
ih
N
r.
D
 61.5
500250 its
E- -

r
ab
10
Iodine solution / cm3

G DO

:
al
ih

DO
N

4
r.

2 •
D

Vitamin C content / mg
' ' ' '
'
50 200 350 500

-08
410
 9

(i) Plot a line graph on the grid of the data in Table 2.2.

of
profit 4 →•

Terret
pvtpo.it v5 .
••

pi%ro¥
'
•

2 -

r
ab
$0
as •

I -

i
'

z
G 's ie
[4]
al
(ii) Describe the pattern shown by the data on your graph.

Percentage of damage decrease as the wasp number increase

ih

...........................................................................................................................................
5
Then it levels off at 1.8X 10 per hectare .
...........................................................................................................................................
N

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

...........................................................................................................................................
r.

..................................................................................................................................... [2]
D

(iii) Suggest the number of wasps that should be released into one hectare of walnut trees.

State the evidence from your graph that supports your choice.

1.8 X 10
5
number of wasps released ................................................................................................

No increased yield from adding more wasps

evidence ............................................................................................................................

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

...........................................................................................................................................
[2]

© UCLES 2020 0610/63/M/J/20 [Turn over

March 2016 p62

r
ab
G
al
ih
N
r.
D
 Answered Dr . Nihal Gabr 10

(c) In a study, the number of apple ermine moths in one area was recorded every two weeks
over a 12-week period.

The results are shown in Table 2.1.

Table 2.1

number of apple ermine

week
moths
0 0
2 0
4 11

r
6 22

ab
8 22
10 18
12 4

(i) G
Plot a line graph on the grid of the data in Table 2.1.

25
al
Number of
✗ ×
ih

apple so
✗
ermine
N

moths 15
r.

×
10
D

5- ×

if &
* 1
£
'

10 12

Weeks
[4]
© UCLES 2021 0610/63/O/N/21
D
r.
N
ih
al
G
ab
r
 7

(ii) Construct a histogram to show the number of fruitlets per fruit. For
Examiner's
"

iink
number
Use

of Fruit
12
.

lets
grant
.

µ
10

r
ab
G
al
2-
ih

.
N

So 5g Go-69 70-79 80-8990-99100-109 [5]

Fruityet,
-

(c) Describe the type of distribution shown by the raspberry fruitlets.

r.

mean
Fruit
D

[2]

(d) Raspberry fruits are sweet, juicy and brightly coloured.

Suggest how the seeds inside these fruits may be dispersed.

[2]

[Total: 17]

© UCLES 2011 0610/63/O/N/11 [Turn over