Animal Nutrition
Cells and 6 part
Specialized
Paper 4
Cells
Assignment Evaluation sheet
Student Name: ______________________________
Miriam Maged Zakaria
Date: _____________________________________
19/12/2024
Assignment No.: _____________________________
912
1
25
Performance: Use of data in graph / table questions: (If found)
□ Excellent Skill Good Average Needs
□ Very good improvement
□ Average Extracting
data from
□ Needs improvement graph/table
Comparative
PROGRESS: data figures
□ Improving Data
□ Same manipulation
□ Worse than last (calculations)
Hint to improve performance: Is my checking helpful enough?
□ Understand what the question wants If not plz text
□ Study topic: ____________________ Roaa: +971505686781
□ Use better sequencing of points Sama: +971543315714
□ Use more keywords
□ Take a look at marking scheme
□ Make sure your words are accurate
Other Notes:
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
Dr. Nihal Gabr NGBiologyTeam
, www.dynamicpapers.com
2
1 Rice contains starch. Amylase is an enzyme that catalyses the breakdown of starch to form
reducing sugars.
A student investigated the effect of amylase on cooked rice.
The student used this method:
Step 1 Two small beakers were prepared; each beaker contained 20 g of cooked white rice.
One beaker was labelled W and one beaker was labelled A.
Step 2 Both of the beakers were put into a 40 °C water-bath.
Step 3 A measuring cylinder was used to add 20 cm3 of distilled water to the rice in beaker W.
Step 4 The same measuring cylinder was then used to add 20 cm3 of a 1% amylase solution to
the rice in beaker A.
Step 5 The beakers were left in the water-bath for 10 minutes.
Step 6 One test-tube was labelled W10 and a second test-tube was labelled A10.
Step 7 After 10 minutes, a glass rod was used to stir the contents of beaker W.
Step 8 A clean pipette was used to remove 2 cm3 of the liquid surrounding the rice in beaker W.
The 2 cm3 of liquid was put into test-tube W10.
Step 9 Steps 7 and 8 were repeated with beaker A and test-tube A10.
Step 10 A syringe was used to add 2 cm3 of Benedict’s solution to each of test-tubes W10 and
A10.
Step 11 Test-tubes W10 and A10 were put into an 80 °C water-bath for five minutes.
Step 12 After five minutes, the colours of the contents of test-tubes W10 and A10 were observed.
The student’s observations are shown in Fig. 1.1.
W10 – started blue
and stayed
Scan for explanation video blue
A10 – started blue
and became
orange
Fig. 1.1
© UCLES 2022 0610/61/M/J/22
Cells and 6 part
Specialized
Paper 4
Cells
Assignment Evaluation sheet
Student Name: ______________________________
Miriam Maged Zakaria
Date: _____________________________________
19/12/2024
Assignment No.: _____________________________
912
1
25
Performance: Use of data in graph / table questions: (If found)
□ Excellent Skill Good Average Needs
□ Very good improvement
□ Average Extracting
data from
□ Needs improvement graph/table
Comparative
PROGRESS: data figures
□ Improving Data
□ Same manipulation
□ Worse than last (calculations)
Hint to improve performance: Is my checking helpful enough?
□ Understand what the question wants If not plz text
□ Study topic: ____________________ Roaa: +971505686781
□ Use better sequencing of points Sama: +971543315714
□ Use more keywords
□ Take a look at marking scheme
□ Make sure your words are accurate
Other Notes:
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
Dr. Nihal Gabr NGBiologyTeam
, www.dynamicpapers.com
2
1 Rice contains starch. Amylase is an enzyme that catalyses the breakdown of starch to form
reducing sugars.
A student investigated the effect of amylase on cooked rice.
The student used this method:
Step 1 Two small beakers were prepared; each beaker contained 20 g of cooked white rice.
One beaker was labelled W and one beaker was labelled A.
Step 2 Both of the beakers were put into a 40 °C water-bath.
Step 3 A measuring cylinder was used to add 20 cm3 of distilled water to the rice in beaker W.
Step 4 The same measuring cylinder was then used to add 20 cm3 of a 1% amylase solution to
the rice in beaker A.
Step 5 The beakers were left in the water-bath for 10 minutes.
Step 6 One test-tube was labelled W10 and a second test-tube was labelled A10.
Step 7 After 10 minutes, a glass rod was used to stir the contents of beaker W.
Step 8 A clean pipette was used to remove 2 cm3 of the liquid surrounding the rice in beaker W.
The 2 cm3 of liquid was put into test-tube W10.
Step 9 Steps 7 and 8 were repeated with beaker A and test-tube A10.
Step 10 A syringe was used to add 2 cm3 of Benedict’s solution to each of test-tubes W10 and
A10.
Step 11 Test-tubes W10 and A10 were put into an 80 °C water-bath for five minutes.
Step 12 After five minutes, the colours of the contents of test-tubes W10 and A10 were observed.
The student’s observations are shown in Fig. 1.1.
W10 – started blue
and stayed
Scan for explanation video blue
A10 – started blue
and became
orange
Fig. 1.1
© UCLES 2022 0610/61/M/J/22
