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GCSE: Green Plants as Organisms

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  • Marked by Teachers essays 56
  • Peer Reviewed essays 13
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  1. Marked by a teacher

    Biology lab - transpiration

    5 star(s)

    Pressure begins to build in the leaves, so to prevent downward movement, guttation occurs. Guttation occurs through leaf openings on the leaf margins called hydrathodes. Loss of water through transpiration can be facilitated by the opening and closing of the stomata depending on environmental conditions. There are three types of cells in plants: parenchyma, sclerenchyma, and collenchyma. Parenchyma cells are the most abundant and are not specialized. They are found in the mesophyll of leaves, the flesh of fruits, the pith of stems, and the root and stem cortex.

    • Word count: 1729
  2. Marked by a teacher

    investigate the effect of carbon dioxide concentration on the rate of photosynthesis.

    4 star(s)

    Plants need light energy in order to make food. The more light they have the faster they can make food. Again there is a limit. Making the light very bright will not make the plant photosynthesise any faster as the plant is making food as it can. * Temperature - this can be done by simply heating the water to different temperatures. When it is cold the plant makes food slowly. This is because the chemical reactions which drive photosynthesis are very slow.

    • Word count: 1106
  3. Marked by a teacher

    "The Importance of Water to living Organisms"

    4 star(s)

    Between 0 and 100�C and at atmospheric pressure water is a liquid. Due to the position of earth in relation to the sun most of the water on the planets surface exists in a liquid state, on other planets such as Venus and Mars water exists as a gas and a solid making it impossible for life to exist. Water readily dissolves a wide range of inorganic and organic molecules, creating what is known as a solution. All chemical reactions within living cells take place in aqueous solution.

    • Word count: 1564
  4. Marked by a teacher

    Biology investigation to investigate how selected variable affects the rate of fermentation in yeast.

    4 star(s)

    After about 70�C all of the enzymes will have become denatured and none will work. There is just one variable in this experiment. I will change the temperature. The range of values that I have chosen is as follows: 25�C 35�C 40�C 55�C 70�C It is important that I keep constant all other factors so that the experiment is a fair test. I will keep the same: * The volume of the yeast suspension (50cm�) * 2g of yeast in 50cm� of water (4%)

    • Word count: 1356
  5. Marked by a teacher

    The Effect of Carbon Dioxide Concentration On The Rate of Photosynthesis.

    4 star(s)

    * Different conditions (temperature) * Amount of pond weed We are going to change the sodium hydrogen carbonate solution concentration/molar to look at the effect the amount of carbon dioxide has on the rate of photosynthesis. Everything else will be kept the same. Safety Be careful when handling glass and allow the lamp to cool before packing it away or touching. Keep the area your working in clean and tidy; clean up any spillages. Apparatus * Lamp * Beaker * Test tube * Measuring cylinder * Pond weed * Sodium hydrogen carbonate (variety of molars)

    • Word count: 1073
  6. Marked by a teacher

    Core practical - Why does the colour leak out of cooked beetroot? Investigating the effect of temperature on a beetroot cell membrane.

    4 star(s)

    As we are experimenting with the effects of temperature on the membrane, we will place the samples of beetroot into a water baths of varying temperatures and measure the colour change in the water. Temperature is just one of the possible variables. The dependant variable in this experiment is colour change in water caused by anthocyanin leakage. This will be recorded using a colorimeter and the results can be expressed in units of parts per million (ppm), milligrams per liter (mg/l), grains per gallon (gpg)

    • Word count: 1453
  7. Marked by a teacher

    An experiment to show how water loss in leaves can vary.

    4 star(s)

    some leaves are fleshier than others. * The petiole sizes can be different and the bigger the petiole, the bigger the water capacity the leaf can hold. * Varying amounts of Vaseline means that some leaves have differing strengths of barriers preventing them from transpiring, also un even distribution of the Vaseline could result in some of the stomata being uncovered compared to others that do not. * Drying the leaf is quite important because if you did it unequally, the leaf could absorb this so it has a greater water supply before the investigation has even started.

    • Word count: 1274
  8. Marked by a teacher

    An investigation to show the effects of changing the concentration of hydrogen peroxide on the rate of catalyst

    3 star(s)

    of an enzyme controlled reaction. In this investigation the enzyme is called catalyse, and it breaks down the substrate hydrogen peroxide (H202) to produce oxygen. Variables Temperature; too hot speeds up enzymes and won?t work, or too cold and one may die, and too much substrate the enzymes will be too crowded and busy. Concentration of substrate; we are changing the amount of hydrogen peroxide. I am going to change the concentration of the hydrogen peroxide that is mixed with the yeast.

    • Word count: 1339
  9. Marked by a teacher

    Is Organic Food Good For You?

    3 star(s)

    > Eaters of organic food think that it tastes better. > Some people buy organic meat because the animals are treated better. This is the organic meat price: Meat & Poultry Farmers' market Supermarket Bacon smoked back (1kg) 9.25 13.20 Pork chops (1kg) 7.50 11.49 Minced beef (1kg) 6.00 8.58 Braising steak (1kg) 7.95 9.18 Lamb (1kg) 9.99 10.49 Chicken breast (1kg) 9.50 15.99 Sub-Total �50.19 �68.93 What the alternative to organic food? Well the alternative to oraginc food is GM (gentically modified) foods. This is were scientists in a laboratory changed the food this is known as artificial.

    • Word count: 1012
  10. Marked by a teacher

    Why does the colour leak out of cooked beetroot

    3 star(s)

    I believe as the heat rises the proteins that make up the permeable cell membrane will break down and the betalain pigment in the beetroot cells will leak out. The stronger the heat, the more the proteins will denature and more betalain will leak out. Method and Materials To carry out this experiment we used: � Raw beetroot � Size 4 cork borer � White tile � Knife � Ruler � Water baths at 0, 10, 20, 30, 40, 50, 60, 70 ?C � Plastic beaker, about 250 cm3 � 2 boiling tube racks � Crushed ice � 8 boiling tubes � Thermometer (one per water bath)

    • Word count: 1118
  11. Marked by a teacher

    To measure heat loss in two test tubes which represent bodies, one which sweats (the wet test tube) and one body which doesn't sweat (the dry test tube).

    3 star(s)

    I will use exactly the same apparatus, the same amount of water in each test tube as well as the same amount of paper towelling each time. I will measure the temperature change in each test tube for the same amount of time and will begin measuring the temperature when the temperature in each test tube is the same. Plan: Preliminary Experiment. 1. I started by setting up my apparatus as it's shown in the diagram above. 2. I then boiled some water in a kettle.

    • Word count: 1207
  12. Marked by a teacher

    Importance of Water.

    3 star(s)

    Not one of the processes in our bodies could take place without water. Water is something that we take for granted. But how many of us really understand how essential water is or what happens to our body if it doesn't receive pure water every day, free of chemicals and pollutants? � Water is the adhesive that bonds your cell architecture. When you get enough water fluid retention decreases, and gland and hormone functions improve. � Water regulates your body temperature, maintains your equilibrium and helps the liver break down and release more fat.

    • Word count: 1598
  13. Marked by a teacher

    An Experiment Investigating the Factors Affecting Photosynthesis in Canadian Pondweed

    3 star(s)

    This experiment should be conducted in the dark so that any other lights (other than the light I am using) will not affect my experiment. * Temperature - the heat of the water I am using during my experiment can have an affect on the rate of photosynthesis. The water must not be too cold, as the pondweed will not be able to photosynthesise at a measurable rate. It must also not be too hot, as this will kill the plant.

    • Word count: 1457
  14. Marked by a teacher

    An Experiment to Determine the Water Potential (Ψ) of a Plant Tissue, using Discs of Beetroot

    3 star(s)

    This is because osmosis (the net movement of water molecules through a partially permeable membrane) is taking place. Osmosis ALWAYS involves water molecules moving DOWN the concentration gradient, from where they are in a high water concentration (where ? is close to 0) to where they are in a low water concentration(where ? is a more negative number). If the water potential in the cell is lower than that of its surrounding environment, osmosis will occur from the surroundings to the cell's cytoplasm.

    • Word count: 1160
  15. Marked by a teacher

    Photosynthesis and Limiting Factors

    3 star(s)

    Much research is now being devoted to this effort. An artificial molecule that remains polarized sufficiently long enough to react usefully with other molecules has not yet been perfected, but the prospects of this are promising. Prediction: I predict that more heat will increase the rate of photosynthesis. I predict that at 0�C there will be few bubbles and at around 40�C, it will be at its peak. After 40�C the rate of photosynthesis will again drop. I can show this in a simple graph: I think this because the enzyme that breaks down the carbon dioxide stops working or is even obliterated by temperatures over 40�C as shown in my background knowledge.

    • Word count: 1439
  16. Marked by a teacher

    Biology Coursework : Rate of Photosynthesis

    3 star(s)

    Light intensity can be varied by increasing or decreasing the distance from the light source to the plant. Fixed Variables Light Wavelength (colour)- pigments in the leaf such as chlorophyll absorb Light energy. Chlorophyll easily absorbs blue light, in the 400-450 nm range, and also easily absorbs red light in the 650-700 nm range. Chlorophyll does not absorb green light or yellow light effectively but tends to reflect them, decreasing the amount of light absorbed and decreasing the rate of photosynthesis.

    • Word count: 1904
  17. Marked by a teacher

    Investigate the effect of moisture content on wheat grain seeds respiration rate.

    VARIABLES: The independent variable used in this experiment is going to be moisture content, and the dependent variable will be the respiration rate. The other variables; temperature, air pressure and air will be kept at fairly constant levels. Carrying out the experiment inside a fume cupboard will help achieve in keeping these variables to remain constant. However another variable sunlight cannot be controlled during this experiment, and will obviously vary during the experiment. The possibility of using a standard light bulb to keep light levels constant was considered, but was rejected due to safety fears e.g.

    • Word count: 1524
  18. Peer reviewed

    How the Mass of Plant Tissue is Affected by a Range of Water Concentrations

    5 star(s)

    Therefore the more water in the tissue the higher the mass will be. The plant tissue will absorb the water through a process called Osmosis. Osmosis is the movement of water molecules from an area of high concentration to an area on low concentration through a partially permeable membrane. Osmosis does not need any energy because the water molecules can easily fit through the membrane. Osmosis will enable the plant tissue to take in water as there will be a lower concentration inside the cells than outside.

    • Word count: 1631
  19. Peer reviewed

    Impact of Enzymes in Society

    4 star(s)

    He produced the first specimen rennet by extracting dried calves' stomachs with saline solution [5]. People have been using enzymes unconsciously for ages in their food and drink, such as cheese, yoghurt, bread, beer, wine and others. In grapes, for instance, which are used to make wine, there is a natural form of fungus, called yeast. The enzymes in yeast break down glucose into ethanol and carbon dioxide gas in absence of oxygen. This process is called fermentation [4]. In Japan, an old tradition, Koji, was used for production of certain foodstuffs based on soya protein and fermented beverages.

    • Word count: 1245
  20. Peer reviewed

    Plan for Anaerobic Respiration in Yeast

    4 star(s)

    I will make sure that The amount of yeast (1.5g) The amount of sugar (3g) The amount of water (50ml) Are all kept the same. I will also repeat my experiment twice for each temperature and take an average of the results so that my results are more accurate. Preliminary work Before I conducted my experiment I decided to conduct a preliminary experiment to test whether it would work. I wanted to see whether the bubbles of Carbon Dioxide were produced and could be detected by the method I was planning to use. I set up the equipment like I would in the experiment and put 3g of sugar, 1.5g of yeast and 100ml of water at 40 C (roughly body temperature)

    • Word count: 1096
  21. Peer reviewed

    Effect of Temperature on Beetroot Membrane Proteins

    4 star(s)

    Controlled Variables The surface area and mass of the beetroot cylinders may also affect the rate at which red pigment leaks out. This means that the cylinders must be as similar as possible in size and shape. They will all be as close as possible to 2.5cm long and will be extracted using the same cork borer. Any pigment that is on the surface of the beetroot before it is put into the water will affect the results. To avoid this, the beetroot cylinders should all be rinsed and lightly blotted on tissue paper During the experiment, the lids on the water baths will be removed and replaced.

    • Word count: 1405
  22. Free essay

    Transport in flowering plants- Dye Experiment 2. Aim: To find (a) the tissue responsible for the transport of water. (b) the rate of transport of water in a leafy shoot.

    The plant was left in a brightly lit and airy area for 30 minutes. 4. The shoot was removed and transverse sections of the stem were prepared at every 1 cm intervals. The presence of the coloured stain was recorded using a table. 5. The sections were observed using a hand lens in the same sequence as they were positioned in the stem. The position of the last section containing the stain was found out. The distance of water transported within 30 minutes was represented.

    • Word count: 1260
  23. How does changing the temperature affect the rate of Photosynthesis?

    A catalyst is needed to increase the rate of the process. In this case, the catalyst is enzymes. Enzymes work, colliding with the carbon dioxide and hydrogen. They only accept carbon dioxide and hydrogen molecules, they're shaped to only accept these. As the temperature increases, more heat energy is provided. The enzymes absorb this heat energy to work faster, colliding more frequently; as a consequence of this, it produces glucose more quickly. Again, there's an optimum temperature in which the reaction rate decreases as it cannot act as a catalyst anymore, the enzmyes denature. Throughout my experiment, I'm going to study the speed of photosynthesis, whilst altering the water to five separate temperatures and observing the speed of the reaction.

    • Word count: 1729
  24. Transpiration of A Pine Needle Lab

    Some conditions that affect the rate of transpiration include light intensity, humidity, temperature and wind (Transpiration Article). We decided to test whether light intensity, humidity and wind would affect the transpiration rate of a pine. The conditions were chosen because we knew light initiated photosynthesis, humidity augmented the water moisture in the air and wind decreased the water moisture (Burba and Pidwirny, 2007). All of these factors would in turn affect the transpiration rate. We chose a pine because the density of the stomata on each needle is the same and the mass of needles is easy to measure (Hultine and Marshall, 2001).

    • Word count: 1446
  25. Osmosis lab- potato chip

    Independent: Type of food (peanut, banana chips, potato chips) Dependent: Change in temperature of water Procedure 1. Measure the mass of your food using the electronic balance 2. Accurately measure 50 ml of water in a measuring cylinder and pour the water in the copper beaker 3. Put the beaker in a tripod stand 4. Measure the initial temperature of water using the digital thermometer and leave the thermometer inside the water throughout the experiment 5. Put a pin through your food and hold the pin using the tongs and burn the food using the Bunsen burner 6.

    • Word count: 1283

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