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11.1 An airtight compost heap causes anaerobic decay - AQA - GCSE Biology - Question 11 - 2018 - Paper 1
Question 11
11.1 An airtight compost heap causes anaerobic decay. Explain why the gardener might be against producing compost using this method. 11.2 Determine the ratio X in ... show full transcript
Worked Solution & Example Answer:11.1 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.
Answer
The gardener may be against using an airtight compost heap due to the production of methane gas, which is a potent greenhouse gas contributing to global warming. Additionally, anaerobic decay typically leads to a bad smell, which can be unpleasant for the gardener and the surrounding area.
Step 2
Step 3
Which type of material in Table 7 would be best for the gardener to use to make his compost? Justify your answer.
Answer
The best material for the gardener to use from Table 7 would be horse manure because it is rich in nitrogen, which is vital for the composting process. It also helps achieve a balanced carbon-to-nitrogen ratio, facilitating efficient decomposition.
Step 4
Explain how the carbon is recycled into the growth of new leaves.
Answer
Carbon from dead leaves is released by decomposers such as bacteria and fungi, which break down the organic matter. This process releases carbon dioxide into the atmosphere. Plants take in this carbon dioxide during photosynthesis and use it to produce glucose.
The glucose formed is crucial for the growth of new leaves as it is converted into amino acids and proteins, which are essential for building new plant tissue. Thus, the carbon cycle continues as it is reused in new leaves.
Step 5
Give three possible reasons that may have caused strawberry A to decay.
Answer
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High moisture levels in the storage environment may promote bacterial growth.
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Presence of mold or fungi that can accelerate the decay process.
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Extreme temperatures (either too high or too low) during storage that can negatively affect the fruit's integrity.