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3 marksAspects of Biochemistry

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

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.

Compare the results obtained for the amount of reducing sugar and starch in the banana samples. Include in your comparison reference to the observations recorded.

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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)(i)Suggest a hypothesis for this experiment.[1 mark]
  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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