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1 markAspects of Biochemistry

CAPE Biology Unit 1 · 2017 · Paper 2 · Question 1(b)(i)

An experiment investigates reducing sugar and starch content in bananas at different ripeness stages. Extracts from green raw, half-ripe, and ripe bananas, along with a water control, are tested using Fehling's solution (measuring precipitate height in cm) and iodine (observing color intensity). Results are summarized in Table 1.

Suggest a hypothesis for this experiment.

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Other parts of this question

  1. 1(a)(i)In the box below, make a detailed drawing of the cell in Figure 1 and label FOUR structures seen in the cell.[6 marks]
  2. 1(a)(ii)Using the magnification provided, calculate the actual size of the cell, highlighted by the bar line at the left of the image. State the calculated value to…[2 marks]
  3. 1(b)(ii)Compare the results obtained for the amount of reducing sugar and starch in the banana samples. Include in your comparison reference to the observations…[3 marks]
  4. 1(b)(iii)Comment on the significance of the findings of this experiment in relation to the use of bananas as a food item.[2 marks]
  5. 1(b)(iv)State the purpose of testing a sample with no banana extract.[1 mark]

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