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LC biology experiments 5th year SOCC review

Total questions: 70

Worksheet time: 37mins

Name
Class
Date
1.

During the course of your studies you examined animal cells under the microscope.

what type of animal cell did you examine?

a)

Human skin cell

b)

Human cheek cell

c)

A bacterial cell

d)

A human white blood cell

2.

What stain did you use to observe the animal cell?

a)

Methylene blue

b)

Iodine

3.

How did you obtain the animal cell?

a)

Licked the slide

b)

Using a scalpel I removed a thin layer of cells

c)

Using a cotton wool bud I swabbed the inside of my mouth

4.

What was added to the slide after the stain?

a)

A drop of water

b)

A piece of tissue

c)

A cover slip

5.

Why is a cover slip added to a microscope slide?

a)

To protect the lens

b)

To preserve the sample

c)

To prevent the sample from drying out

6.

The sample is always observed

a)

Under the highest magnification first

b)

Under the lowest magnification first

7.

If a sample is observed under the x10 magnification lens, the total magnification will be

a)

20

b)

40

c)

100

d)

400

8.

From which plant did you obtain a sample of cells to observe under the microscope?

a)

Geranium

b)

Begonia

c)

Onion

9.

How did you apply the stain to the plant cells?

a)

Used a cotton bud

b)

Used a dropper

c)

Used a mounted needle

10.

How is the cover slip applied to a sample?

a)

Supported by a pencil at 90 degrees and dropped rapidly over the cells

b)

Supported by the finger and thumb and pressed firmly down on the cells

c)

Supported by the finger and thumb then slowly lowered at a 45 degree angle

11.

Why is the cover slip applied in this way?

a)

To hold the cells in place

b)

To prevent air bubbles

c)

To protect the lens

12.

Which diagram represents the structure of the cells you observed under the light microscope?

a)
b)
13.

What type of microscope would allow you to observe the cell ultra structure?

a)

Transmission electron microscope

b)

Hubble microscope

c)

Light microscope

14.

Choose the option with the correct labels

a)

1=eyepiece, 2=nosepiece, 8=light, 12=course focus

b)

9=eyepiece, 2=objective lens, 8=light 12=course focus

c)

9=eyepiece, 2=nosepiece, 8=diaphragm, 12=fine focus

d)

9=eyepiece, 2=nosepiece, 7=diaphragm, 12=course focus

15.

osmosis is a special case of diffusion

a)

True

b)

False

16.

Osmosis is a passive process

a)

True

b)

False

17.

In the experiment to demonstrate osmosis, visking tubing is used as a model for

a)

the cytoplasm

b)

the cell membrane

c)

the cell wall

18.

The control used in the osmosis experiment was

a)

empty visking tubing

b)

visking tubing filled with distilled water in a beaker of sugar solution

c)

visking tubing filled with distilled water in a beaker of distilled water

d)

visking tubing filled with a sugar solution in a beaker of distilled water

e)

a beaker with no visking tubing, filled with distilled water

19.

The results of the osmosis experiment were

a)

I don't know, I wasn't in that day

b)

Both visking tubing did not change at all

c)

The visking tubing with the sugar solution decreased in size and mass

d)

The visking tubing with the distilled water increased in size and mass

e)

The visking tubing with the sugar solution increased in mass and size, while the visking tubing with the water did not change

20.

During the course of your studies, you examined a TS of a divot stem. What does TS stand for?

a)

Total section

b)

Transverse section

c)

Transport section

21.

What is a cotyledon?

a)

A food store found in the stems of plants

b)

A structure used for transport in a plant

c)

A food store found in a seed

d)

A transport structure in a seed

22.

Why did you use a herbaceous stem and not a woody stem?

a)

A woody stem has no vascular bundles

b)

A herbaceous plant is easier to cut through

c)

All woody plants are monocots and a dicot is required for this experiment

23.

The stem was cut using

a)

A knife

b)

A scalpel

c)

A backed blade

24.

Select the correct combination of equipment used in this experiment

a)

Backed blade, paintbrush, clock glass, microscope slide and cover slip, microscope

b)

Scalpel, clock glass, microscope slide and cover slip, mounted needle, microscope

c)

Backed blade, mounted needle, spatula, clock glass, microscope slide and cover slip, microscope

25.

Why were thin sections cut of the stem?

a)

Thin sections are easier to cut

b)

Thin sections allow light to pass through them

c)

taking thin sections means there is more left of the stem for re growth

26.

Which diagram represents what you observed under the microscope?

a)

A

b)

B

27.

Select the correct labels

a)

A=ground tissue, B=xylem C=phloem

b)

A=xylem B=ground tissue C=phloem

c)

A=xylem B=phloem C=ground tissue

d)

A=phloem B=xylem C=ground tissue

28.

During the course of your studies you dissected a sheep’s heart. Why did you wash the heart with cold water before beginning?

a)

To remove bacteria

b)

To remove the smell

c)

To remove blood clots that may obstruct the view of internal structures

29.

How did you distinguish between the left and right side of the heart?

a)

By pinching the sides:the left side is firmer than the right

b)

By locating the coronary artery on the front that runs from the left to right side

c)

All of the above

30.

Where did you make your fist incision, and which tool did you use?

a)

In the left ventricle with a scalpel

b)

In the left atrium with a backed blade

c)

In the right atrium with a scalpel

d)

In the right ventricle with a scalpel

31.

State the location of the bicuspid valve

a)

Between the left atrium and ventricle

b)

Between the right ventricle and atrium

32.

State the location of the entrance to the coronary artery

a)

At the base of the vena cava beside the semi lunar valve

b)

At the base of the aorta beside the semi lunar valve

33.

Select the option with the correct labels below

a)
b)
c)
d)
34.

During the course of your studies you carried out the food tests.

Name the chemical used to test for starch

a)

Biuret Reagent

b)

Benedicts Solution

c)

Sodium hydroxide

d)

iodine

e)

copper sulfate

35.

During the course of your studies you carried out the food tests.

Name the chemical used to test for protein

a)

Biuret Reagent

b)

Benedicts Solution

c)

Sodium hydroxide

d)

iodine

e)

copper sulfate

36.

During the course of your studies you carried out the food tests.

Name the chemical used to test for reducing sugar

a)

Biuret Reagent

b)

Benedicts Solution

c)

Sodium hydroxide

d)

iodine

e)

copper sulfate

37.

Which of the following tests requires heat?

a)

Test for protein

b)

test for starch

c)

test for reducing sugar

d)

test for fat

38.

What colour change is a positive result for the test for protein?

a)

change to lilac

b)

change to brick red

c)

change to blue black

d)

translucent stain

39.

What colour change is a positive result for the test for reducing sugar?

a)

change to lilac

b)

change to brick red

c)

change to blue black

d)

translucent stain

40.

What colour change is a positive result for the test for starch?

a)

change to lilac

b)

change to brick red

c)

change to blue black

d)

translucent stain

41.

For which of the food tests is the initial colour not blue?

a)

starch

b)

protein

c)

fat

d)

reducing sugar

42.

Which of the following is a suitable control for all food tests?

a)

cereal

b)

cordial diluted with water

c)

7 up

d)

water

43.

During the course of your studies you investigated the effect of pH and temperature on enzymes.

What is the chemical nature of an enzyme?

a)

carbohydrate

b)

lipid

c)

protein

44.

A denatured enzyme is

a)

an enzyme that did not form properly

b)

an incomplete enzyme

c)

an enzyme with the wrong sequence of amino acids

d)

an enzyme that has lost its 3D shape and as a result, its function

45.

Where in the cell are enzymes manufactured?

a)

Nucleus

b)

Ribosome

c)

Mitochondria

d)

cytoplasm

46.

Which enzyme did you use to investigate the effect of temperature and pH?

a)

Sucrase

b)

catalase

c)

lipase

47.

From what source did you obtain the enzyme?

a)

Saliva

b)

cooking oil

c)

celery

d)

liver

48.

What was the substrate of this enzyme?

a)

sucrose

b)

hydrogen peroxide

c)

lipid

49.

What was the product of the action of the enzyme on the substrate?

a)

glucose

b)

fatty acids and glycerol

c)

oxygen and water

50.

How did you measure the rate of enzyme activity?

a)

measured the volume of bubbles formed per minute

b)

measured the formation of the black colour per minute

51.

How did you know that enzyme activity had ceased?

a)

There was no colour change

b)

The celery was used up

c)

no more bubbles were produced

d)

the colour change stopped

52.

How did you keep the pH of the reactants constant?

a)

Used a pH meter

b)

added washing up liquid

c)

used a water bath

d)

used pH buffer

53.

How did you keep the temperature of the reactants constant?

a)

Used a pH meter

b)

added washing up liquid

c)

used a water bath

d)

used pH buffer

54.

During the course of your studies you carried out an experiment to denature an enzyme.

How did you denature the enzyme?

a)

Pass the celery through a blender

b)

Boil the celery solution

55.

During the course of your studies you carried out an experiment to immobilise and test an enzyme.

What enzyme did you use?

a)

catalase

b)

sucrase

c)

lipase

56.

What was the source of this enzyme?

a)

celery

b)

liver

c)

yeast

d)

sugar

57.

What was the substrate of this enzyme?

a)

hydrogen peroxide

b)

sucrose

c)

glucose

d)

celery

58.

What is the product of this enzyme?

a)

oxygen and water

b)

fatty acids and glycerol

c)

glucose

59.

What chemicals did you use to immobilise the enzyme?

a)

Sodium alginate and hydrogen peroxide

b)

hydrogen peroxide and calcium chloride

c)

sodium alginate and calcium chloride

60.

After immoblising the enzyme you tested the activity of the immobilsed and free enzyme.

Select the correct set up for this part of the experiment

a)

A

b)

B

61.

How did you test the activity of the enzyme?

a)

Tested for the production of glucose using Clinistix

b)

Tested for the production of fructose using Clinistix

c)

Tested for the production of glucose using Benedicts solution

62.

During the course of your studies you investigated the production of ethanol by fermentation by yeast.

To what kingdom do yeast belong?

a)

Monera

b)

Fungi

c)

Protista

d)

Plantae

63.

Was oxygen needed for this reaction to take place?

a)

Yes

b)

No

64.

How did you ensure anaerobic conditions were present?

a)

Using distilled water

b)

completely dissolving the glucose in water

c)

boiling the water and cooling it

d)

covering the solution with a layer of oil

65.

From what carbohydrate was the ethanol formed?

a)

starch

b)

fructose

c)

glucose

d)

sucrose

66.

How did you maintain the correct temperature for the duration of the experiment?

a)

Left it on the window sill

b)

used a water bath

67.

How did you know the fermentation reaction had completed?

a)

The colour change

b)

All the yeast was gone

c)

No more bubbles of gas were produced

68.

Apart from ethanol, another product was formed during the reaction. How did you test for this product?

a)

It relit a glowing splint

b)

it burned with a pop

c)

it turned limewater milky

69.

To test for the production of ethanol you used potassium iodide and sodium hypochlorite solutions. What did you do before and after adding these solutions?

a)

Filtered then left at room temperature

b)

Decanted then heated in a water bath

c)

Filtered then left overnight at room temperature

d)

Filtered then heated in a water bath

70.

What indicated a positive result for ethanol?

a)

colour changed to blue black

b)

colour changed to brown

c)

no colour change

d)

formation of orange crystals