AQA biology unit 3 higher: How was it? Watch

onelessdayofschool
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#1
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How did everyone find the AQA biology unit 3 test?
I thought it was ok but the ethanol question confused me.
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im so academic
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I didn't do it, but people I do who did apparently thought it was hard. :erm:
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STARMissyB
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(Original post by onelessdayofschool)
How did everyone find the AQA biology unit 3 test?
I thought it was ok but the ethanol question confused me.
This is exactly what I thought
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Contagious Chemistry <3
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I thought it was alright. Tad annoying they had three 'big' questions. No Transpiration questions! I thought the paper was a lot easier than unit 2
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jipol
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i only just remebered the theory was biogenesis pretty close to the end. I didnt really know why methane grows after carbon dioxide started growing.
The long questions were annoying but I think I got them right
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SM94
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Easier than unit 2, but also got confused by the ethanol one
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onelessdayofschool
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(Original post by jipol)
i only just remebered the theory was biogenesis pretty close to the end. I didnt really know why methane grows after carbon dioxide started growing.
The long questions were annoying but I think I got them right
for the methane qu' - i put the bacteria respire aerobically so they have energy to multiply and then respire anaerobically once there are a large number of bacteria. Not sure if it's right though
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delllboy
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(Original post by jipol)
i only just remebered the theory was biogenesis pretty close to the end. I didnt really know why methane grows after carbon dioxide started growing.
The long questions were annoying but I think I got them right
carbon dioxide first rose because oxygen was present and it respired aerobicly. once the oxygen was all consumed it repired anaerobicly which produced methane so then the methane went up.
atleast thats what i put :p:
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juliewho
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the ethanol-based fuels one was horrible, i wrote carbohydrase for some reason..?
+ the methane/Co2 one? :/
i had no idea, i wrote it respires aerobically and produces co2... got stuck.. and then wrote "methane production is later" ;D
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laura94
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It was ok - thing is my class never finished the syllabus - all we learnt was about gas exchange in plants and animals, and how the kidneys work. (Though I still think I got the kidneys question wrong.)
The rest of it, I have no idea. I just guessed
I think my A* hopes just went out the window...
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onelessdayofschool
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at least biology is OVER
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jipol
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(Original post by juliewho)
the ethanol-based fuels one was horrible, i wrote carbohydrase for some reason..?
+ the methane/Co2 one? :/
i had no idea, i wrote it respires aerobically and produces co2... got stuck.. and then wrote "methane production is later" ;D
what it was is, the starch in the plant is broken down by carbohydrase into sugar. Then the yeast uses this sugar to respire anaerobically to produce ethanol.
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juliewho
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(Original post by jipol)
what it was is, the starch in the plant is broken down by carbohydrase into sugar. Then the yeast uses this sugar to respire anaerobically to produce ethanol.
wow, i think i might've got it right then >.< i wrote the rest of the question first and then filled in the enzyme name right at the end because i couldnt come up with anything else :L
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JoyBarking
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Hmm, what did you put for the 'why did the sourdough bread taste sour at 32 degrees' question?
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geeeek93
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i personally found it much easier than unit 2, but i know people who found it really hard.
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liviluck
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(Original post by JoyBarking)
Hmm, what did you put for the 'why did the sourdough bread taste sour at 32 degrees' question?
That question confused me. I wrote about lactic acid then crossed it out and wrote about fermentation making ethanol. I think I was completely wrong though .
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JoyBarking
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Ahh yeah, same here with the lactic acid thing as i saw the question after was about pH. I originally thought it was about carbon dioxide tasting sour then crossed that out haha. It must be something to do with that bacteria
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instrumentalist
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#18
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you were right with lactic acid:
the lactic acid caused sourness in the bread, and 32 degrees is when the bacteria had it's maximum growth rate therefore lactic acid was being produced the most
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JoyBarking
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(Original post by instrumentalist)
you were right with lactic acid:
the lactic acid caused sourness in the bread, and 32 degrees is when the bacteria had it's maximum growth rate therefore lactic acid was being produced the most
Oh I see. Okay, thank you so much.
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amylevasseur
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Why was that 'digestor' more expensive to run then other designs? oh and why did the solid concentration have to stay low?
I put for the latter that if there was too much solid the stirrer would not work, plus it would take much longer for the fermentation to occur and would require filtering etc. so more work.
For the 'digestor' question I put that it required lots of heat and that the fuel was expensive to store and basically a lot of scribbles.
any ideas?
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