4.2.2.1 Students should use a AT 5 measure the rate of reaction by the colour – continuous sampling Synergy change of iodine indicator. technique to determine 4.2.1.5 AT 8 use of qualitative iodine reagent to identify – the time taken to starch by continuous sampling. (Biology only) completely digest a MS 1a, MS 1c starch solution at a range of pH values. WS 2.1, WS 2.4, WS 2.5, WS 2.6. Iodine reagent is to be WS 3.1, WS 3.2 used to test for starch every 30 seconds. Temperature must be controlled by use of a water bath or electric heater. Spec ref. Skills Food Tests Use qualitative Biology AT 2 safe use of a Bunsen burner and a boiling water – reagents to test for a 4.2.2.1 bath. range of carbohydrates, Trilogy AT 8 use of qualitative reagents to identify biological – lipids and proteins. To 4.2.2.1 molecules. (Biology only) include: test Benedict’s Synergy WS 2.4 for sugars; iodine test 4.2.1.5 for starch; and Biuret reagent for protein. Photosynthesis Spec ref. Skills Investigate the effect of Biology AT 1 - use appropriate apparatus to record the rate of light intensity on the 4.4.1.2 production of oxygen gas produced; and to measure rate of photosynthesis and control the temperature of the water in the 'heat Trilogy using an aquatic shield' beaker. 4.4.1.2 organism such as AT 2 safe use of a thermometer to measure and – Synergy pondweed. control temperature of water bath. 4.2.2.6 AT 3 - use appropriate apparatus and techniques to observe and measure the process of oxygen gas production AT 4 safe and ethical use and disposal of living – pondweed to measure physiological functions and responses to light. AT5 measuring rate of reaction by oxygen gas – production.
Students should use a continuous sampling technique to determine the time taken to completely digest a starch solution at a range of pH values. Iodine reagent is to be used to test for starch every 30 seconds. Temperature must be controlled by use of a water bath or electric heater. 4.2.2.1 Synergy 4.2.1.5 AT 5 – measure the rate of reaction by the colour change of iodine indicator. AT 8 – use of qualitative iodine reagent to identify starch by continuous sampling. (Biology only) MS 1a, MS 1c WS 2.1, WS 2.4, WS 2.5, WS 2.6. WS 3.1, WS 3.2 Food Tests Spec ref. Skills Use qualitative reagents to test for a range of carbohydrates, lipids and proteins. To include: Benedict’s test for sugars; iodine test for starch; and Biuret reagent for protein. Biology 4.2.2.1 Trilogy 4.2.2.1 Synergy 4.2.1.5 AT 2 – safe use of a Bunsen burner and a boiling water bath. AT 8 – use of qualitative reagents to identify biological molecules. (Biology only) WS 2.4 Photosynthesis Spec ref. Skills Investigate the effect of light intensity on the rate of photosynthesis using an aquatic organism such as pondweed. Biology 4.4.1.2 Trilogy 4.4.1.2 Synergy 4.2.2.6 AT 1 - use appropriate apparatus to record the rate of production of oxygen gas produced; and to measure and control the temperature of the water in the 'heat shield' beaker. AT 2 – safe use of a thermometer to measure and control temperature of water bath. AT 3 - use appropriate apparatus and techniques to observe and measure the process of oxygen gas production AT 4 – safe and ethical use and disposal of living pondweed to measure physiological functions and responses to light. AT5 – measuring rate of reaction by oxygen gas production.
GCSE%20Biology%20required%20practicals%20v3.7.docx