Beruflich Dokumente
Kultur Dokumente
BIOLOGY 0610/22
Paper 2 Multiple Choice (Extended) DECEMBER 2016
45 minutes
Additional Materials: Multiple Choice Answer Sheet
Soft clean eraser
Soft pencil (type B or HB is recommended)
There are forty questions on this paper. Answer all questions. For each question there are four
possible answers A, B, C and D.
Choose the one you consider correct and record your choice in soft pencil on the separate
Answer Sheet.
Each correct answer will score one mark. A mark will not be deducted for a wrong answer.
Any rough working should be done in this booklet.
Electronic calculators may be used.
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1. What is not a characteristic of all living organisms?
A. excretion B. photosynthesis C. reproduction D. respiration
2. The diagram shows a leaf.
Use the key to identify the plant to which the leaf belongs.
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5. The diagram shows an animal whose scientific name is Falco peregrinus.
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9. The table shows the number of animals collected in a sample from some woodland and the groups to which
they belong.
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12. The diagram shows a palisade mesophyll cell from a green leaf.
In which labelled part does photosynthesis occur and where is starch stored?
13. What are the levels of organisation of the retina and of the eye?
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15. The data show the results of an investigation on osmosis using sticks of potato.
16. The diagram shows apparatus which can be used to demonstrate osmosis.
After one hour, what would happen to the liquid levels in the glass tubes?
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17. What causes the diffusion of oxygen into a plant cell?
A. active transport B. movement of molecules
C. osmosis D. photosynthesis
18. What is not an example of active transport?
A. absorption of water by root hairs B. reabsorption of glucose by kidney tubules
C. uptake of glucose by villi D. uptake of ions by root hairs
19. By which process does oxygen pass out of a leaf?
A. diffusion B. osmosis
C. translocation D. transpiration
20. The diagram shows the lock and key model of enzyme action.
21. Lactase is a human enzyme that catalyses the breakdown of lactose in milk.
At which temperature does lactase work fastest?
A. 0 °C B. 18 °C C. 37 °C D. 100 °C
22. The diagram shows a large food molecule changing into smaller molecules.
What is process X?
A. absorption B. chewing
C. digestion D. secretion
23. Which nutrient produces a purple colour when mixed with biuret solution?
A. fat B. protein C. reducing sugar D. starch
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24. The graph shows the effect of pH on a particular enzyme-controlled reaction.
With which substrate would this enzyme most easily form an enzyme-substrate complex?
26. The table shows the conditions in four test-tubes containing equal amounts of starch and salivary amylase.
In which test-tube is the starch broken down fastest?
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27. A plant with variegated leaves has the starch removed from its leaves by placing it in a dark cupboard for 48
hours.
Black paper is then fixed on one leaf as shown and the plant is exposed to light.
After 24 hours, which part of the leaf contains starch?
Which row shows the effects of deficiencies in nitrate and magnesium ions on plant growth?
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30. The diagram shows part of the alimentary canal and associated organs.
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34. The table shows the temperature and pH at which four different enzymes are most active.
Which enzyme is a protease from the stomach?
35. The data show the concentrations of sugar and starch in an onion.
36. Poor nutrition can lead to a condition called rickets in which bones fail to develop properly.
The table shows some minerals and vitamins present in four foods.
Which food would be best for a child who has rickets?
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37. The diagram shows part of the human alimentary canal.
In which part does protein digestion begin?
38. The diagram shows a plant shoot and the same shoot six hours later.
Which change in environmental conditions could cause this change in the shoot?
A. a decrease in available water
B. a decrease in light intensity
C. a decrease in wind speed
D. an increase in humidity
39. Why does chewing food speed up digestion?
A. Bacteria in the food are killed. B. Food is mixed with protease.
C. The surface area of the food is increased. D. The taste of food is improved.
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40. A celery stalk is placed in a beaker of blue dye. Once the dye reaches the leaves, the stalk is taken out and
cut in half.
Which diagram shows the appearance of the cut end of the stalk?
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