B3.3.2 and 3 Temperature and sugar control

GCSE items that can be used to define successful outcomes for peer and self assessment activities

Using Exam pro items to support successful outcomes

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Learners will be able to test their progress against learning outcomes using questions taken from past AQA GCSE examinations.

• B3.3.2 and 3 Temperature and sugar control

8 Water is lost from the body in several ways.The pie chart shows the volume of water lost, in cm3, by a man on a cold day.

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(a) (i) The total volume of water lost by the man was 3000 cm3.

 How much water was lost through the skin?

 Volume of water lost through skin ……………..

cm3 (1 mark)

(a) (ii)The same man lost 1200 cm3 of water through the skin on a warm day. Give one reason for the different volumes of water lost on the two days.

……………………………………………………………………………………… (1 mark)

  (b) To maintain water balance in the body, the total volume

of water taken in must equal the total volume of water lost.Give two ways this is achieved on a hot day, when

compared to a cold day.Tick () two boxes.

  The volume of water in the urine decreases.

  The volume of water in the faeces increases. The volume of water taken as food or drink increases.

The volume of water breathed out decreases.

(2 marks)

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question answers extra information mark

       

8(a)(i) 600   1

       

8(a)(ii) more sweat produced on warm day / for cooling on warm day

  1

       

8(b) the volume of water in the urine decreases

the volume of water taken as food or drink increases.

each extra box ticked cancels a mark 1

1

       

Total     4

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• B3.3.2 Temperature controlBLY2H-W-QP-Jun11

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• B3.3.2 Temperature controlBLY2H-W-QP-Jun11

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• B3.3.2 Temperature controlBLY2H-W-QP-Jun11

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What is the acceptable range for the blood glucose concentration before meals?From ....................................... to ......................................... mmol per dm3 (1 mark)

• B3.3.2 and 3 Temperature and sugar controlBLY2H-W-QP-JAN11

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• B3.3.2 and 3 Temperature and sugar controlBLY2H-W-QPJAN11

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• B3.3.2 and 3 Temperature and sugar controlBLY2H-W-MS-JAN11