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Mouth
B.
Pancreas
C.
Stomach
D.
Liver
(Total 1 mark)
2.
C
[1]
3.
B.
C.
The aorta
D.
4.
A
[1]
5.
Which of the following structures help the absorption of food by the small intestine?
I.
Capillary networks
II.
Villi
III.
Microvilli
IV.
Membrane proteins
A.
I and II only
B.
C.
D.
6.
D
[1]
7.
Antibiotics stimulate the immune system against bacteria but not viruses
B.
C.
D.
8.
D
[1]
9.
In thermoregulation, what would happen over a short period of time in each of these areas, if a
person was placed in water at 15C ?
Peripheral
circulation
Sweat glands
Liver
Skeletal
muscle
Increased blood
flow
Increased
secretio
n
Decreased
temperature
Decreased
shivering
Decreased blood
flow
Decreased
secretio
n
Decreased
temperature
Increased
shivering
Decreased blood
flow
Increased
secretio
n
No change in
temperature
Increased
shivering
Decreased blood
flow
Decreased
secretio
n
No change in
temperature
Increased
shivering
(Total 1 mark)
10.
D
[1]
11.
Carbon dioxide
II
Antibodies
III
Urea
A.
I only
B.
I and II only
C.
D.
I, II and III
(Total 1 mark)
12.
D
3
[1]
13.
B.
C.
D.
14.
A
[1]
15.
Optimum
pH
Substrate
A.
Pancr
eas
Lipid
B.
Smal
l
intestine
Lipid
C.
Stom
ach
Sucrose
D.
Liver
Lipid
(1)
16.
A
[1]
17.
The diagram below shows a section through the lower part of the heart, with two of the hearts
four chambers visible.
Labels X and Y show the walls of two chambers of the heart. Which two chambers are they?
X
A.
Right ventricle
Right atrium
B.
Left atrium
Right atrium
C.
Left ventricle
Right ventricle
D.
Right ventricle
Left ventricle
(Total 1 mark)
18.
C
[1]
19.
Mucous membranes
A.
B.
C.
D.
20.
C
[1]
21.
In a human diet, what effect does a high intake of both protein and salt have on urea and salt
concentrations of urine?
Urea
Concentratio
n
Salt Concentration
A.
High
Low
B.
Low
High
C.
High
High
D.
Low
Low
(Total 1 mark)
22.
C
[1]
The sense of taste is normally caused by the stimulation of chemoreceptors in the taste buds of
the tongue. There are four main tastes: sweet, salty, bitter and sour. The tongue also has
receptors for temperature. It is known that the taste of food can vary according to whether it is
cold, warm or hot. Scientists discovered that just warming or cooling parts of the tongue, even
when no food was present, also caused a sensation of taste.
Scientists experimented with a group of people. They gradually cooled the tips of their tongues
and measured the intensity of the taste felt by each member of the group. The experiment was
repeated, this time warming the tip of the tongue. The graphs show the average values for the
group.
C o o lin g th e to n g u e tip
W a rm in g th e to n g u e tip
m o d e ra te
T a s te in te n s ity fe lt
/ a rb itra ry u n its
23.
w eak
ju s t
d e te c ta b le
35
25 35
20 35
15 35
10 35
D e c re a s e in te m p e ra tu re fro m 3 5 C
K ey:
S a lty
B itte r
20
25
20
30
20
35
20
40
In c re a s e in te m p e ra tu re fro m 2 0 C
Sw eet
Sour
[Source: modified from Cruz and Green, Nature (2003) 403, page 889]
(a)
Identify which taste was felt most strongly when the tip of the tongue was
(i)
cooled................................................................................................................
(ii)
warmed..............................................................................................................
(1)
(b)
Compare the effects on the taste of sweetness, of warming and cooling the tip of the
tongue.
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
(2)
8
(c)
(d)
Explain whether cooling or warming the tip of the tongue has the greater effect on the
sensation of taste.
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
(2)
The scientists discovered that there were two types of chemoreceptor in the tongue tip. They
called these A and B. They tested these chemoreceptors using solutions of sucrose to find out
the type of taste and the intensity felt. The results are shown in the bar chart.
m o d e ra te
w eak
T a s te in te n s ity fe lt
/ a rb itra ry u n its
ju s t d e te c ta b le
s w e e t d e te c te d
K ey:
s o u r d e te c te d
A
(e)
Compare the effects of sucrose on the A and B chemoreceptors by giving two similarities
and two differences.
Similarities .................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
Differences .................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
(4)
(Total 10 marks)
24.
(a)
(b)
(c)
(d)
cooling;
because two tastes (sour and salty) detectable (weakly)
compared with only one (sweet) when warmed;
responses to cooling show the greatest changes;
2 max
2
10
11
(e)
similarities [2 max]
both (A and B) result in sweetness being detected;
both (A and B) result in sourness being detected;
both give a greater sensation of sweetness than sourness;
differences [2 max]
A (chemoreceptors) give a greater sensation of sweetness than B;
B (chemoreceptors) give a greater sensation of sourness than A;
the difference between sweet and sour taste intensity for
A is greater than the difference between sweet and sour for B;
4 max
[10]
25.
In warm humid weather, marathon runners are at risk of hyperthermia. Sometimes during races,
their body temperatures exceed 41C. At this level of hyperthermia, fatigue and other
physiological problems are common. For example, heat stroke occurs when the body becomes
dehydrated. This condition reduces blood volume making it difficult for the body to lose heat
through vasodilation and sweating.
The graph below shows the relationship between the maximum temperatures recorded in
individual patients suffering hyperthermia and heat stroke. All of the patients in this study
subsequently recovered without any long-term health effect.
47
K ey:
46
H e a t s tro k e
E x e rc is e h y p e rth e rm ia
45
44
B ody
te m p e ra tu re
/ C
43
42
41
40
1970
1975
1980
1985
1990
1995
2000
2005
Year
[Source: Reprinted from M. Kosaka, Human body temperature regulation in extremely stressful environment: epidemiology and
pathophysiology of heat stroke, Journal of Thermal Biology (October-December 2004), vol. 29, issue 78, pp. 495501, 2004
with permission from Elsevier]
12
(a)
(i)
(ii)
Compare the temperatures of those suffering heat stroke with those suffering
exercise hyperthermia.
.........................................................................................................................
.........................................................................................................................
(1)
(b)
It has been claimed that publication of research on hyperthermia has lead to a reduction in
the number of cases of hyperthermia in athletes. Evaluate this claim using the data
provided in the graph opposite.
...................................................................................................................................
...................................................................................................................................
...................................................................................................................................
...................................................................................................................................
(2)
(c)
26.
(a)
(i)
1982
13
(ii)
(b)
(c)
2 max
2 max
[6]
27.
The surface area to volume ratio is an important variable in determining biological structure.
(a)
Explain the importance of the surface area to volume ratio as a factor limiting cell size.
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
(2)
(b)
(c)
(1)
15
(d)
Figure 1 below shows a cross-section through the small intestine and Figure 2 an enlarged
longitudinal section through a single villus.
Figure 1
[Source: adapted from M Roberts et al.,
Advanced Biology, Nelson, 2000, page 185]
Figure 2
[Source: adapted from Taylor et al.,
Biological Science 1
Cambridge University Press, 1997, page 244]
Using these diagrams, outline three ways in which the structure of the small intestine is
related to its function of absorbing food.
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
.....................................................................................................................................
(3)
(Total 7 marks)
28.
(a)
as a cell grows, volume increases faster than surface area / surface area :
volume ratio decreases;
the rate of consumption of resources / nutrients / oxygen is a function of volume;
the rate of production of wastes is a function of volume;
the rate of exchange of wastes / nutrients is a function of surface area;
the rates of diffusion are too low relative to cell needs for larger cells;
2 max
16
(b)
(c)
(d)
1 max
villus intestinal wall has many folds to increase surface area ( : volume ratio);
surface of villus close to blood vessels so materials can easily diffuse;
surface of villus close to lymph vessels so lipids can be easily absorbed;
greater surface area related to greater rate of diffusion;
villus wall consists of single layer of cells;
3 max
Do not accept microvilli not visible in diagrams.
[7]
29.
[Source: Adapted from J Vellacott and S Side, Understanding Advanced Human Biology, (1998), Hodder and Stoughton, page 281]
(a)
...........................................................................................................................
II:
...........................................................................................................................
17
(2)
(b)
30.
(a)
(b)
4 max
[6]
18
19
31.
(a)
Define homeostasis.
.....................................................................................................................................
.....................................................................................................................................
(1)
(b)
State the name of one of these hormones and the specific site of its production.
hormone: ...........................................................................................................
site: ...................................................................................................................
(2)
(ii)
Outline how the hormone chosen in (b) (i) controls blood glucose.
...........................................................................................................................
...........................................................................................................................
...........................................................................................................................
...........................................................................................................................
(2)
(c)
20
32.
(a)
(b)
(i)
insulin;
produced in beta cells of pancreas;
or
glucagon;
produced in alpha cells of pancreas;
(ii)
2 max
(c)
2 max
3 max
[8]
33.
Explain the relationship between the structure and function of arteries, veins and capillaries.
(Total 8 marks)
34.
except lumen large near the heart to conduct a large volume of blood;
valves in aorta and pulmonary artery to prevent
back flow into ventricles in diastole;
layers of (smooth) muscle to allow arteries to contract / elastic recoil;
allows the pressure to be altered (vasoconstriction and vasodilation);
35.
36.
Award [1] for each of the following structures clearly drawn and labelled.
mouth / nose;
trachea;
bronchi;
bronchioles;
lungs;
alveoli;
diaphragm;
ribs / rib eye / intercostal muscles;
[5]
37.
Describe the role of enzymes in the process of digestion of proteins, carbohydrates and lipids in
humans.
(Total 6 marks)
22
38.
39.
40.
Award [1] for each two of the following structures clearly drawn and correctly labelled.
Connections between organs must be correct for full marks.
mouth / teeth / tongue;
esophagus;
stomach;
small intestine;
large intestine / colon;
anus;
pancreas;
liver;
gall bladder;
rectum;
salivary glands;
sphincters;
[5]
23
41.
24
42.
Award [1] for each of the following structures, clearly labelled and
drawn in the correct position relative to the other organs, up to [6 max].
ovary;
oviduct / fallopian tube;
uterus;
cervix;
vagina;
vulva / labia;
clitoris;
endometrium;
[6]
43.
44.
Award [1] for each of the following structures clearly drawn and
labelled correctly in a diagram of the heart.
left and right ventricle;
left and right atria;
atrioventricular valves / bicuspid / mitral and tricuspid valves;
semilunar valves;
aorta and vena cava;
pulmonary artery and pulmonary vein;
ventricle wall thicker than atria;
left ventricle wall thicker than right ventricle wall;
Do not award marks for a diagram with only the ventricles or atria. However,
it is not necessary to show the cordae tendinae.
[6]
45.
Outline the events that occur within the heart, which cause blood to move around the body.
(Total 6 marks)
25
46.
47.
Up to two additional marks are available for the construction of your answers.
(2)
(a)
(b)
(c)
Discuss the causes and effects of the greenhouse effect and ways to control it.
(8)
(Total 20 marks)
48.
(a)
Award [1] for any of the following clearly drawn and correctly
labelled.
plants taking in CO2 (making carbohydrates) in photosynthesis;
animals eating plants;
animals / plants giving off CO2 by (cell) respiration;
decomposers / micro-organisms giving off CO2 by (cell) respiration;
fossilization of plant / animal parts / store carbon as fossil fuels;
factories / cars giving off CO2 through combustion of fossil fuels;
(dead) plants / animals to decomposers / saprotrophs;
(b)
5 max
5 max
27
(c)
causes: [2 max]
increased CO2 levels (from combustion of fossil fuels by cars / transport);
increased methane levels (from intensified animal farming / rice
(paddy / padi) fields);
increased CFCs levels (from sprays / industrial processes);
increased burning of forests / urbanization;
effects: [3 max]
higher levels of greenhouse gases increase the retention of heat reflected
from earth;
cause increased temperatures of atmosphere / global warming;
increase water evaporation / droughts / crop losses;
increase melting of polar ice / glaciers / release of trapped methane;
increased levels of sea / possible flooding of coastal areas;
changing weather patterns / climatic extremes;
controls: [3 max]
international measures to reduce combustion of fossil fuels (eg Kyoto
convention);
reduce use of cars / combustion motors / smaller cars / drive less / lower
speed limits / mass transit;
reduce energy consumption / use low energy light bulbs / use better
insulation in houses / increase use of electric cars;
increased protection / restoration of ecosystems / reforestation;
alternative energy sources (eg wind, solar, waves, nuclear);
eat local food;
feasible suggestion to increase photosynthesis / reduce CO 2 (eg
spreading of nutrients in ocean to induce algae growth);
8 max
28
49.
Up to two additional marks are available for the construction of your answers.
(2)
(a)
(b)
Explain the processes of active and passive transport that move materials across a
membrane.
(8)
(c)
Describe the features of the alveoli that make them well adapted for gaseous exchange.
(5)
(Total 20 marks)
50.
(a)
(b)
Award [1] for each feature clearly drawn and correctly labelled.
(phospho)lipid bilayer;
hydrophobic tails and hydrophilic heads;
integral protein;
peripheral protein;
cholesterol; (any shape different from lipid bilayer representation)
glycoprotein;
indication of size;
active transport:
lower to higher (solute) concentration / against concentration gradient;
uses energy / ATP;
protein pumps / channels;
gives a cell control;
protein pumps transport specific substances;
phagocytosis / pinocytosis;
example of active transport;
passive transport:
diffusion;
from high to low concentration;
low to high; (but must be in context of random movement of particles)
partial / selective permeability of membrane;
example of simple diffusion;
facilitated diffusion;
protein channels;
example of facilitated diffusion;
Award [4 max] for an account that deals with only one of active
or passive transport.
(c)
5 max
8 max
moist lining;
dense network of capillaries;
single cell wall to capillary;
short distance (for gases to travel);
5 max
30
51.
Up to two additional marks are available for the construction of your answers.
(2)
(a)
(b)
(c)
52.
(a)
(b)
4 max
9 max
32
(c)
5 max
(Plus up to [2] for quality)
[20]
33