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    Anyone else doing the igcse biology edexcel exam this Tuesday (15th May)
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    (Original post by AF12001)
    Anyone else doing the igcse biology edexcel exam this Tuesday (16th May)
    me. how are you revising for it? i haven`t done much of past papers but doing revision from book.
    too much work.....
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    (Original post by AF12001)
    Anyone else doing the igcse biology edexcel exam this Tuesday (16th May)
    I am! It's 15th not sure if you typed it wrong, but just letting you know
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    Obviously you need to know the syllabus but id advice you do past papers Becuase that’s where you learn some answers for some topics and benefit the most from revision
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    Yes I meant 15th, you ready for it? What are you aiming for?
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    (Original post by AF12001)
    Yes I meant 15th, you ready for it? What are you aiming for?
    Yes I'm ready for it now, I did my last biology paper today and got 40 marks over an A*, so hopefully an A* on the day. I love the subject! How about you? And what are your other subjects?
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    I'm doing it, I'm also doing the paper 2 on the 11th of June
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    hi, im doing the biology exam at 16th of may
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    (Original post by AF12001)
    Anyone else doing the igcse biology edexcel exam this Tuesday (16th May)
    im doing the exam at 16th of may
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    Shouldn't be that hard it's bio
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    Me too I'm doing it
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    (Original post by AF12001)
    Anyone else doing the igcse biology edexcel exam this Tuesday (15th May)
    me lol
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    Physics - A*Chemistry - A*Biology - D
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    (Original post by AF12001)
    Anyone else doing the igcse biology edexcel exam this Tuesday (15th May)
    Yup
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    What do we need to know about beer making
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    The Barley seeds are forced to germinate, this mobilises their food stores by the production of amylase which breaks down maltose. You then need to know that the seeds are heated, killed and dried to make malt. After this, they are dissolved in water to make mash in a mash tun. At this point, the amylase breaks down the starch to maltose. They are then moved into the hop tank and hoppers are added for taste. Yeast is also added. In the fermenter the yeast is forced to ferment the sugars anaerobically to produce ethanol. After this, the solution is removed and pasteurised to kill microbes and prolong shelf life.
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    (Original post by tlaaaaingg)
    The Barley seeds are forced to germinate, this mobilises their food stores by the production of amylase which breaks down maltose. You then need to know that the seeds are heated, killed and dried to make malt. After this, they are dissolved in water to make mash in a mash tun. At this point, the amylase breaks down the starch to maltose. They are then moved into the hop tank and hoppers are added for taste. Yeast is also added. In the fermenter the yeast is forced to ferment the sugars anaerobically to produce ethanol. After this, the solution is removed and pasteurised to kill microbes and prolong shelf life.
    Starch to maltose*
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    I JUST FINISHED the eXAM!!! Honestly did not find it EXTREMELY difficult, it was bad, I know i messed up a bit, on the bar chart graph especially, but overall it was pretty decent. How did you guys do?
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    What parts did you find the hardest. The corms one really confused me...
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    (Original post by nikwadz)
    I JUST FINISHED the eXAM!!! Honestly did not find it EXTREMELY difficult, it was bad, I know i messed up a bit, on the bar chart graph especially, but overall it was pretty decent. How did you guys do?
    What parts did you find the hardest, the corms me confued
 
 
 
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