5 In fish and chip shops, potatoes are cut into chips several hours before they are cooked.

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Augusta Tate
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1 8 Areas outside the box will not be scanned for marking 5 In fish and chip shops, potatoes are cut into chips several hours before they are cooked. The amount of water in the chips must be kept constant during this time. To keep the water in the chips constant, the chips are kept in salt solution. A student investigated the effect of different concentrations of salt solution on the mass of chips. He weighed each of five chips. He placed each chip into a different concentration of salt solution. After one hour he removed the chips, then reweighed them. His results are shown in the table. Concentration of salt solution Mass of chip at start in grams Mass of chip after one hour in grams 0 M 0.5 M 1 M 2 M 3 M (a) (i) In which concentration of salt solution did the chip gain mass?... M (1 mark) 5 (a) (ii) Complete the sentence by drawing a ring around the correct answer in the box. digestion The chip gained mass because water entered by osmosis. respiration (1 mark) (08) G/K32912/Jun08/BLY2F

2 9 Areas outside the box will not be scanned for marking 5 (b) In which concentration of salt solution should the chips be kept?... M Give a reason for your answer (2 marks) 5 (c) How could the student have made his investigation more reliable? (1 mark) 5 Turn over for the next question Turn over (09) G/K32912/Jun08/BLY2F

3 2 1 Two uncooked hen s eggs of similar size were submerged in acid to dissolve the shell. The contents of the eggs are left intact, enclosed by the egg membrane. One de-shelled egg has been placed in distilled water for 2 days. The other egg has been placed in salt solution for 2 days. Fig. 1.1 shows the two eggs after two days. distilled water salt solution Fig. 1.1 (a) (i) Complete Table 1.1 to compare the two eggs. Table 1.1 egg in water egg in salt solution size of the egg position in the liquid external appearance of the egg [3] (ii) Suggest an explanation for these differences. [5] UCLES /06/O/N/08

4 4 (b) A student carried out a similar experiment and varied the concentration of salt in different solutions. Table 1.2 shows the percentage change in mass of the eggs after 2 days. Table 1.2 concentration of salt solution / gdm -3 % change in mass (i) Draw a graph of this data on the axes. positive % change in mass 0 concentration of salt solution / g dm 3 negative [3] UCLES /06/O/N/08

5 5 (ii) Determine the concentration of salt solution where there is no change in mass. [1] (iii) Explain why there is no change in mass at this concentration of salt solution. [3] (c) Describe a food test which might show whether there is more protein to be found in the white or in the yolk of the egg. [4] [Total: 19] 0610/06/O/N/08 [Turn over

6 8 2 A student investigated the effect of solution E on cucumber. A thin slice, approximately 2 mm thick, was cut from a cucumber as shown in Fig area of seeds 2 mm Fig. 2.1 The centre of the slice was removed as shown in Fig. 2.2A. The slice was cut in half as shown in Fig. 2.2B. centre removed A B Fig. 2.2 UCLES /61/O/N/13

7 9 One piece (half slice) of cucumber was placed in solution E. A second piece was placed in water. After 5 minutes the shape of the pieces in solution E and water had changed. Table 2.1 shows the pieces of cucumber before and after being placed in solution E and water. Table 2.1 the shape of the piece of cucumber before being placed in solution E the shape of the piece of cucumber before being placed in water the shape of the piece of cucumber after being placed in solution E the shape of the piece of cucumber after being placed in water (a) Describe the effect of solution E and water on: (i) the of the pieces of cucumber; in solution E in water [2] UCLES /61/O/N/13 [Turn over

8 10 (ii) the of the pieces of cucumber. in solution E in water [2] (b) Explain the effect of solution E on the tissues of the cucumber. [3] (c) State one possible source of error in the method used in this investigation. Suggest a suitable improvement. source of error improvement [2] [Total: 9] UCLES /61/O/N/13

Q1.Strawberries may be dehydrated by removing most of the water they contain. Dehydrated strawberries have many different uses in the food industry.

St Joseph's College Q1.Strawberries may be dehydrated by removing most of the water they contain. Dehydrated strawberries have many different uses in the food industry. Food scientists investigated the