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An airtight compost heap causes anaerobic decay - AQA - GCSE Biology - Question 11 - 2018 - Paper 1

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An airtight compost heap causes anaerobic decay. Explain why the gardener might be against producing compost using this method. Determine the ratio X in Table 7. ... show full transcript

Worked Solution & Example Answer:An airtight compost heap causes anaerobic decay - AQA - GCSE Biology - Question 11 - 2018 - Paper 1

Step 1

Explain why the gardener might be against producing compost using this method.

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Answer

The gardener may be against producing compost in an airtight heap because it leads to anaerobic decay, which produces methane as a byproduct. Methane is a greenhouse gas that contributes to global warming and can create a foul smell, making the composting process undesirable.

Step 2

Determine the ratio X in Table 7.

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Answer

To determine the ratio, we can consider the given values as follows:

If we have 0.80 and we divide this by 0.20, we calculate:

X=0.800.20=4X = \frac{0.80}{0.20} = 4

Thus, the ratio will be represented as '4:1'.

Step 3

Which type of material in Table 7 would be best for the gardener to use to make his compost? Justify your answer.

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The best material for the gardener to use is horse manure, as it has a carbon-to-nitrogen ratio closest to 25:1, which is ideal for composting. This balance ensures effective decomposition and nutrient availability for plants.

Step 4

Explain how the carbon is recycled into the growth of new leaves.

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Carbon recycling starts when decomposers break down dead leaves, releasing carbon dioxide. Microorganisms respire and release carbon from the decomposition process. Plants then absorb this carbon dioxide during photosynthesis, using it to produce glucose, which is vital for amino acids and proteins necessary for the growth of new leaves.

Step 5

Give three possible reasons that may have caused strawberry A to decay.

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Answer

  1. Storage conditions that were too humid, promoting mold and bacteria growth.

  2. The strawberry being stored at an inadequate temperature, causing it to spoil faster.

  3. Physical damage during handling, which can expose the fruit to pathogens.

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