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The document outlines the instructions and materials for a Pearson BTEC Level 3 Nationals examination in Applied Science, specifically focusing on Unit 3: Science Investigation Skills. It details the structure of the assessment, including a preparatory Part A and a subsequent Part B, where learners will conduct an investigation on the diffusion of molecules from black tea leaves at varying water temperatures. The document also includes a draft report from a food science technician, outlining the aim, method, and raw data for the investigation.

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0% found this document useful (0 votes)

4K views28 pages

May 2024 Paper

Uploaded by

jwx7gd6qxk

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as PDF, TXT or read online on Scribd

Pearson BTEC Level 3 Nationals Extended Certificate, Foundation Diploma,

Diploma, Extended Diploma

Friday 3 May 2024

Morning (Time: 45 minutes)
Paper
reference 31619H
Applied Science/Forensic and
Criminal Investigation
UNIT 3: Science Investigation Skills
Part A
You must have:
a calculator and a ruler.

Instructions
• Part A contains material for the completion of the preparatory work for the
set task.
•• Part A must be issued to learners 45 minutes before the start of Part B.
Part A is specific to each series and this material must only be issued to learners
who have been entered to undertake the task in the relevant series.
• Part A materials for the set task will be issued prior to the start of the supervised
assessment period according to the guidance in the specification.
• Part A should not be returned to Pearson.

Turn over

P77261A
©2024 Pearson Education Ltd.
1/1/1/1/1/1/
*P77261A*
Instructions for Teachers/Tutors and/or Invigilators

This task booklet:

• contains the instructions for learners and the set task brief
• must be issued to learners 45 minutes before the start of Part B
• must not be taken out of the supervised assessment area.
Teachers/tutors and/or invigilators must not give any support to learners.
Learner notes will be retained securely by the centre after Part B has been undertaken and may be
requested by Pearson if there is suspected malpractice.
Refer carefully to the instructions in this task booklet and the BTEC Nationals Instructions for
Conducting External Assessments (ICEA) document to ensure that the preparatory period is conducted
correctly and that learners have the opportunity to carry out the required activities independently.

2 P77261A
Instructions for Learners

You will be given 45 minutes to read Part A and make notes.

Part A contains the set task brief you need to prepare for Part B, Section 1.
Read the set task brief carefully.
You should use the space provided at the end of Part A to make notes.
You will use the set task brief in Part A and your notes to complete the set task in Part B, Section 1.
You must return Part A and Part B at the end of the examination.
The teacher/tutor and/or invigilator must not give you feedback during the time given to read and
make notes for Part A.

P77261A 3

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Set Task Brief for Part B, Section 1
Introduction
Tea is a hot drink.
Tea can be made when hot water is poured on tea leaves.
When hot water is poured on the tea leaves, molecules from the tea leaves dissolve and diffuse into
the water giving the water a dark colour.
Tea leaves are often sealed in permeable bags called tea bags.
A food science technician has been asked to find out which temperature of water is best for the
diffusion of molecules from black tea leaves sealed in tea bags.
The food science technician produces this draft report of their investigation.

Draft Report
Title
An investigation into the relationship between the temperature of water and the time taken for
molecules to diffuse from black tea leaves sealed in a tea bag.
Aim
To measure the time taken for molecules to diffuse from tea leaves in water at different temperatures.
Equipment
• 250 cm3 measuring cylinder
• thermometer
• 250 cm3 beaker
• permanent marker pen
• tea bags containing black tea leaves
• kettle filled with water
• stopwatch.
Method
1. Mark a cross on the side of the beaker with a permanent marker pen.
2. Take a tea bag and shake the bag so the tea leaves are spread evenly within the bag.
3. Boil the water in the kettle.
4. Using a measuring cylinder, measure 200 cm3 of hot water from the kettle into the beaker.
5. Monitor the temperature of the water using a thermometer until it reaches 95 °C.
6. Place the tea bag carefully on to the surface of the water.
7. Start the stopwatch.
8. When the water becomes so dark that the cross is no longer visible, stop the stopwatch.
9. Repeat the method two more times, using a clean beaker each time.
10. Repeat steps 1–9 for temperatures 90 °C, 85 °C, 80 °C and 75 °C.

4 P77261A
Raw data

Temperature 95 degrees Celsius

Trial 1 – 63s
Trial 2 – 59s Temperature 80 °C
Trial 3 – 62s Trial 1 – 188 seconds
Trial 2 – 186 seconds
Trial 3 – 189 seconds
Temperature 90 °C
Trial 1 – 95s
Trial 2 – 100s
Trial 3 – 96s Temperature 75 °C
Trial 1 – 640 seconds
Trial 2 – 678 seconds
Temperature 85 °C Trial 3 – 659 seconds
Trial 1 – 127 seconds
Trial 2 – 129 seconds
Trial 3 – 240 seconds

P77261A 5

Turn over
Notes
Use this space to make notes about the food science technician’s draft report.

6 P77261A
Notes
Use this space to make notes about the food science technician’s draft report.

P77261A 7
BLANK PAGE

8 P77261A
Please check the examination details below before entering your candidate information
Candidate surname Other names

Centre Number Learner Registration Number

Pearson BTEC Level 3 Nationals Extended Certificate, Foundation Diploma,

Diploma, Extended Diploma

Friday 3 May 2024

Morning (Time: 1 hour 30 minutes) Paper
reference 31619H
Applied Science/Forensic and
Criminal Investigation
UNIT 3: Science Investigation Skills
Part B
You must have: Total Marks
a calculator and a ruler.

Instructions
•• You will need Part A to complete Part B Section 1.
Part A and Part B contain material for the completion of the set task under

• Part
supervised conditions.
A and Part B must be undertaken in a single session of 2 hours and

•• Part
15 minutes on the date timetabled by Pearson.
A should be given to learners at the start of the examination.

• Part
Part B should be given to learners after 45 minutes has passed.
A and Part B are specific to each series and this material must only be issued

• Part
to learners who have been entered to undertake the task in the relevant series.
B should be kept securely until the start of the 1 hour and 30 minute

•• Use
supervised assessment period.
black ink or ball‑point pen.
Fill in the boxes at the top of this page with your name,

•• Answer
centre number and learner registration number.
all questions.
Answer the questions in the spaces provided
– there may be more space than you need.
Information
•• The total mark for this paper is 60.
The marks for each question are shown in brackets
– use this as a guide as to how much time to spend on each question.
Advice
•• Read each question carefully before you start to answer it.

• Check your answers if you have time at the end.

Try to answer every question.
Turn over

P77262A
©2024 Pearson Education Ltd.
1/1/1/1/1/
*P77262A0120*
Answer ALL questions in Section 1 and Section 2.

Write your answers in the spaces provided.

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SECTION 1

You should use the food science technician’s draft report and your notes from Part A
to complete Section 1.

1 (a) Record the food science technician’s raw data in a suitable table, using the
space provided.
Your table must include the average time for the cross to disappear.
Circle any anomalous results and do not include them in your averages.
(3)

2
*P77262A0220*
(b) Draw a graph to show the average time for the cross to disappear against the
temperature of the water.
(3)
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3
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(c) Describe the effect of temperature on the time taken for the cross to disappear.
You must draw a line of best fit on the graph to support your answer.

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(2)

................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................................................................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(d) Explain one reason why a clean beaker was used for each trial.
(2)

(e) (i) State one risk to the food science technician in the investigation.
(1)

(ii) Give one way the food science technician could minimise the risk given
in part (i).
(1)

(f ) Suggest why the tea bag was shaken before adding the tea bag to the hot water.
(1)

4
*P77262A0420*
(g) Explain why the food science technician did not use water at 100 °C in
their investigation.
(2)
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(h) Figure 1 shows part of the thermometer that the food science technician used for
one of their readings of the temperature of the water.

Figure 1

Calculate the percentage error in the food science technician’s

thermometer reading.
(3)
Use the equation

maximum error
percentage error = × 100
reading

percentage error = .............................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . %

(Total for Question 1 = 18 marks)

5
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2 The food science technician’s colleague wanted to find out if decaffeinated black tea
takes the same amount of time to diffuse as caffeinated black tea.

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The colleague tested both types of black tea.
The colleague placed the beakers of water for the tea in a thermostatically controlled
hot water bath.

(a) Explain one advantage and one disadvantage of using a thermostatically

controlled hot water bath.
(4)
advantage

disadvantage

6
*P77262A0620*
(b) Table 1 shows the colleague’s results using water at a temperature of 90 °C.
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trial 1 trial 2 trial 3 average standard

time (s) time (s) time (s) time (s) deviation

caffeinated black tea 105.35 111.23 107.42 108.00 2.98

decaffeinated black tea 297.84 301.68 291.48 297.00

Table 1

Calculate the standard deviation (SD) for the decaffeinated black tea.
(5)
Use the equation

SD
(x x) 2

Show your working.

standard deviation (SD) for decaffeinated black tea = ......................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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(c) Figure 2 shows a bar chart of the average time of diffusion for both types of black tea.
320

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300
280
260
240
220
200
180
average time (s)
160
140
120
100
80
60
40
20
0
caffeinated black tea decaffeinated black tea

Figure 2

Figure 3 shows an expansion of the bar chart from 280 to 310 seconds for
decaffeinated black tea.
(i) Add the standard deviation that you have calculated in part (b) as an error bar
to the chart in Figure 3.
If you did not get an answer for part (b), use the value 6.2 for the
standard deviation.
(1)
310

300

290

280

Figure 3

8
*P77262A0820*
The colleague concludes that there is a significant difference between the results
of the caffeinated black tea and the decaffeinated black tea.
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(ii) State how error bars can be used to support this conclusion.
.(1)

(Total for Question 2 = 11 marks)

9
*P77262A0920* Turn over
3 (a) The food science technician measured the time taken for the water to have the
same colour in each trial.

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(i) Explain why the food science technician’s method for determining that the
water has the same colour is not accurate.
(2)

(ii) Suggest a more accurate way to determine that the water has the
same colour.
(1)

(b) The food science technician controlled the type of tea used in their investigation
by taking tea bags from the same packet.
Explain how two other variables were controlled in the food science
technician’s investigation.
(4)

1 ............................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................................................................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 ............................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................................................................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

10
*P77262A01020*
(c) The technician’s colleague extended the investigation by using different types
of tea.
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Describe two other ways that the investigation could be extended.

(4)

(Total for Question 3 = 11 marks)

TOTAL FOR SECTION 1 = 40 MARKS

11
*P77262A01120* Turn over
SECTION 2

4 Factors that can affect plant growth and/or distribution

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Minerals, water and light are three of the resources that could limit plant growth.
Individual plants compete for these three resources.
Plants have adapted to compete with nearby plants. Some plants may grow very
quickly to reach sunlight first, or grow long, deep roots to obtain water. Interspecific
competition occurs between different species of plants.
Spinach and alfalfa germinate from seeds within 5–6 days after planting and have
leaves within 8–10 days after planting. The two types of seed need similar minerals
from the soil for healthy growth.
You have been asked to write a plan to investigate the effect of interspecific
competition between two different species of plants – spinach and alfalfa.

Your plan should include the following details:

• a hypothesis
• selection and justification of equipment, techniques or standard procedures
• health and safety associated with the investigation
• methods for data collection and analysis to test the hypothesis including:
– quantities to be measured
– number and range of measurements to be taken
– how equipment may be used
– control variables
– brief method for data collection and analysis.
(12)

12
*P77262A01220*
................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................................................................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

13
*P77262A01320* Turn over
................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................................................................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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14
*P77262A01420*
................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................................................................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(Total for Question 4 = 12 marks)

15
*P77262A01520* Turn over
5 A learner investigated the effect of interspecific competition between two species
of tree.

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The learner goes to two woods. Wood A only has oak trees. Wood B has oak trees and
pine trees.
The learner measures some of the oak tree leaves in each wood.
Figure 4 shows a leaf from an oak tree.

width of leaf

(Source: ©PAL)
Figure 4
Here is the learner’s method:
• In wood A, select three oak trees.
• Measure the width of one leaf from each of the trees.
• In wood B select three oak trees.
• Measure the width of one leaf from each of the trees.
• Calculate the average width and plot a graph.
The results of the learner’s investigation are shown in Table 2 and Graph 1.

average
location width of oak leaf cm
width

wood A 2.3 5.2 3.3 3.6

wood B 4.7 2.4 3.1 3.4

Table 2

16
*P77262A01620*
4
3.5
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width 2.5
of oak leaf 2
cm
1.5
1
0.5
0
wood A wood B
location

Graph 1

The learner concludes that:

“There is no interspecific competition affecting the oak tree.”
Evaluate the learner’s investigation.
Your answer should make reference to the:
• method of the experiment
• results collected
• conclusion made.
(8)

17
*P77262A01720* Turn over
................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ............................................................................................................................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

18
*P77262A01820*
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(Total for Question 5 = 8 marks)

TOTAL FOR SECTION 2 = 20 MARKS

TOTAL FOR PAPER = 60 MARKS

19
*P77262A01920*
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*P77262A02020*
BLANK PAGE

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May 2024 Paper

Uploaded by

May 2024 Paper

Uploaded by

Pearson BTEC Level 3 Nationals Extended Certificate, Foundation Diploma,

Diploma, Extended Diploma

Friday 3 May 2024

This task booklet:

You will be given 45 minutes to read Part A and make notes.

Temperature 95 degrees Celsius

Centre Number Learner Registration Number

Pearson BTEC Level 3 Nationals Extended Certificate, Foundation Diploma,

Friday 3 May 2024

• Check your answers if you have time at the end.

Write your answers in the spaces provided.

Calculate the percentage error in the food science technician’s

percentage error = .............................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . %

(a) Explain one advantage and one disadvantage of using a thermostatically

trial 1 trial 2 trial 3 average standard

caffeinated black tea 105.35 111.23 107.42 108.00 2.98

decaffeinated black tea 297.84 301.68 291.48 297.00

Show your working.

standard deviation (SD) for decaffeinated black tea = ......................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(Total for Question 2 = 11 marks)

Describe two other ways that the investigation could be extended.

(Total for Question 3 = 11 marks)

TOTAL FOR SECTION 1 = 40 MARKS

4 Factors that can affect plant growth and/or distribution

Your plan should include the following details:

(Total for Question 4 = 12 marks)

wood A 2.3 5.2 3.3 3.6

wood B 4.7 2.4 3.1 3.4

The learner concludes that:

(Total for Question 5 = 8 marks)

TOTAL FOR SECTION 2 = 20 MARKS

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