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(b)
(i)
(ii)
0.25 M
Isotonic solution
(c)
(d)
More than 6%
(i) Plasmolysis//osmosis
(ii) 0.5 M sucrose solution is hypertonic compared to the cell sap of a potato.
Due to this, the water molecules from the potato cell diffuse out by osmosis.
(e)(i) turgid
(ii) 0.1 M sucrose solution is hypotonic compared with the cell sap of a potato.
Due to this, the water molecules diffuse into the potato cell and cause it to
become turgid.
2. (a) P: hydrophilic head
Q: hydrophobic tail
R: pore protein
S: carrier protein
(b) A semi-permeable plasma membrane allows only certain substances to move
freely across it while others cannot do so.
(c)
Structure
Molecule
Q
R
Lipid-soluble
molecule such as
glycerol
Ion
Glucose
(d) -The glucose molecule moves towards the binding site of the specific carrier
protein
-The molecule binds to a specific site on the carrier protein
-The carrier protein changes its shape to transport the molecule across the plasma
membrane
-The carrier protein assumes its original shape and is free to assist the passage of
other glucose molecules into the cell.
(e) -The addition of preservatives such as concentrated sugar solution makes the
surrounding solution hypertonic.
-The hypertonic solution causes water to leave the food by osmosis and the
preservatives to enter the food.
-The dehydrated condition of the food as well the presence of preservatives
prevent the grouth of bacteria and fungi.
3 (a) Mixture of starch suspension and glucose solution
(b) Iodine molecules diffuse into the Visking tubing and react with the starch in
solution X to give a blue black colour.
(c) (i) A brick-red precipitate is formed
(ii) The brick-red precipitated shows that glucose molecules are present in the
beaker. The glucose molecules are small enough to diffuse through the
(ii)