|
Hint
|
Answer
|
|
1. make two ____ samples
|
control
|
|
take 2 flat bottomed tubes and add 5cm^3 ____ ____ to each
|
milk suspension
|
|
add 5cm^3 distilled water to one tube to indicate the ____ of enzyme activity
|
absence/lack
|
|
add 5cm^3 distilled water to the other to indicate the colour of a completely ____ sample
|
hydrolysed
|
|
2. take 3 test tubes and measure 5cm^3 milk into each and stand in a water bath at 10 degrees C for 5 minutes to ____
|
equilibrate
|
|
3. add 5cm^3 ____ to each tube simultaneously and start the timer
|
trypsin
|
|
this enzyme hydrolyses the ____ protein in milk, which, when hydrolysed, decolorises the milk
|
casein
|
|
4. record ____ taken for the milk samples to become colourless
|
time
|
|
5. repeat steps 2 to 4 at ____ of 20, 30, 40 and 50 degrees C
|
temperatures
|
|
6. find the mean time for the milk to be hydrolysed. rate of reaction = 1/____
|
time
|
|
1. heat standard hydrochloric acid solution in a ____ ____ at 60 degrees C
|
water bath
|
|
2. cut a small sample of the root tip using a ____
|
scalpel
|
|
3. transfer root tip to the HCl and ____ for 5 minutes
|
incubate
|
|
4. remove from acid, wash sample in cold ____ ____, and remove the tip using a scalpel
|
distilled water
|
|
5. place the tip on a microscope ____
|
slide
|
|
6. add a few drops of a stain such as ____ ____
|
toluidine blue
|
|
the stain makes the chromosomes visible and therefore shows which cells are undergoing ____
|
mitosis
|
|
7. lower the ____ ____ down onto the slide
|
cover slip
|
|
make sure there are no ____ ____ to interfere with the clarity of the image
|
air bubbles
|
|
ensure the cover slip does not slip sideways as this could damage the ____
|
chromosomes
|
|
8. place under a microscope and set the ____ lens to the lowest magnification
|
objective
|
|
9. focus using the coarse and fine ____ ____
|
adjustment knob/focussing knob
|
|
1. make a series of ____ of 1M sucrose solution at 0.0, 0.2, 0.4, 0.6, 0.8 and 1.0M
|
dilutions
|
|
2. measure 5cm^3 of each dilution into separate ____ ____
|
test tubes
|
|
3. use a ____ ____ to cut out six potato chips
|
cork borer
|
|
4. use a ____ to cut them to identical lengths using a scalpel
|
ruler
|
|
5. take the ____ of each chip using a balance
|
mass
|
|
6. place each chip in a ____ test tube and leave for 20 minutes
|
different
|
|
7. remove each potato, pat ____ using a paper towel, and take the final masses
|
dry
|
|
8. calculate ____ change in mass for each chip
|
percentage
|
|
9. plot a graph of percentage change in mass against ____ concentration
|
sucrose
|
|
the point at which the line of best fit intercepts the x axis is the point where the solution is ____ to the potato
|
isotonic
|
|
1. cut beetroot into 6 identical cubes using a ____
|
scalpel
|
|
2. rinse to clean off any ____ released by cutting
|
pigment
|
|
3. place the cubes in test tubes containing an equal volume each of ____ ____
|
distilled water
|
|
4. place each test tube in a ____ ____ at 20, 30, 40, 50, 60, 70 and 80 degrees and leave for 20 minutes
|
water bath
|
|
5. set the colorimeter to the filter with the highest ____ (yellow/orange range)
|
absorbance
|
|
6. zero with a ____ of distilled water
|
cuvette
|
|
7. filter each sample into a cuvette using ____ paper
|
filter
|
|
8. measure the absorbance for each solution. a higher absorbance indicates higher pigment ____
|
concentration
|
|
higher pigment concentration indicates a more ____ membrane
|
permeable
|
|
as temperature increases, permeability increases because membrane proteins ____
|
denature
|
|
this creates gaps for the ____ molecules to pass through
|
pigment
|
|
at low temperatures, the ____ have little energy and are closely packed causing low permeability
|
phospholipids
|
|
1. wipe down surfaces with ____ cleaner
|
antibacterial
|
|
2. set up a Bunsen burner in the work space to create a ____ current to draw microbes away from the culture
|
convection
|
|
3. unscrew the bottle and flame the ____
|
neck
|
|
4. use a sterile pipette or ____ ____ to transfer bacteria from the broth to the agar plate
|
inoculating loop
|
|
5. use sterile forceps to place a multi-disc ____ ring on the plate
|
antibiotic
|
|
6. lightly tape a lid on, invert, and ____ at 25 degrees C for 48 hours
|
incubate
|
|
ensure the lid is not taped around the entire dish as this prevents ____ entering and promotes growth of harmful anaerobic bacteria
|
oxygen
|
|
7. ____ equipment and disinfect work surfaces
|
sterilise
|
|
the ____ ____ ____ is where bacteria did not grow
|
zone of inhibition
|