DP Chemistry Questionbank

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• 18M.3.hl.TZ2.11b: Outline two differences between normal hemoglobin and foetal hemoglobin.
• 18M.3.hl.TZ2.11a: Hemoglobin’s oxygen dissociation curve is shown at a given temperature. Sketch the curve on the...
• 18M.3.hl.TZ1.10b: Explain why the blue colour of a quinoidal base changes to the red colour of a flavylium cation...
• 18M.3.hl.TZ1.10a: Outline why anthocyanins are coloured.
• 17N.3.hl.TZ0.14b: Outline the change in oxidation state of the iron ions in heme groups that occurs when molecular...
• 17N.3.hl.TZ0.14a: State the half-equation for the reduction of molecular oxygen to water in acidic conditions.
• 17M.3.hl.TZ2.14b: Explain why carbon monoxide is toxic to humans.
• 17M.3.hl.TZ2.14a: Explain the shape of the curve from 0 to X kPa.
• 17M.3.hl.TZ1.16b.ii: Outline the effect of decreasing pH on the oxygen saturation of hemoglobin.
• 17M.3.hl.TZ1.16b.i: Sketch a graph on the axes above to show the effect of decreasing pH on the binding of oxygen to...
• 17M.3.hl.TZ1.16a: Explain the shape of the curve at low oxygen partial pressure up to about 5 kPa.
• 16N.3.hl.TZ0.16c: A student investigated the ability of anthocyanins to act as pH indicators. He extracted juice...
• 16N.3.hl.TZ0.16b: With reference to its chemical structure, outline whether this pigment is found in aqueous...
• 16N.3.hl.TZ0.16a: Outline why this molecule absorbs visible light.
• 16M.3.hl.TZ0.14b: Explain why foetal hemoglobin has a greater affinity for oxygen.
• 16M.3.hl.TZ0.14a: Outline how the oxygen saturation of hemoglobin is affected by changes in the blood plasma.
• 16M.3.hl.TZ0.13b: The pigments from spinach were separated using chromatography. Identify Z by calculating its Rf...
• 15M.3.hl.TZ1.24a: Ripe strawberries contain the flavylium cation, an anthocyanin. By referring to table 22 of the...
• 15M.3.hl.TZ1.24b: Outline the difference in solubility in water between anthocyanins and carotenes, by referring to...
• 15M.3.hl.TZ2.28a.ii: State the structural feature of a pheophytin molecule which allows it to absorb visible light.
• 15M.3.hl.TZ2.28b.i: Carotenoids may lose their colour and develop off odours when they are oxidized. Identify, using...
• 15M.3.hl.TZ2.28b.ii: List two factors which increase the rate of oxidation of carotenoids.
• 14M.3.hl.TZ2.9b: Outline the role of hemoglobin in transporting diatomic oxygen.
• 14M.3.hl.TZ2.9a: Describe the structure of hemoglobin.
• 13N.3.hl.TZ0.5: A natural pigment found in cranberries can exist in two forms. Explain, with reference to...
• 13M.3.sl.TZ1.F2b.i: Identify the class of pigment to which astaxanthin belongs.
• 13M.3.sl.TZ1.F2b.iii: Explain how the colour of astaxanthin changes to red when cooked.
• 13M.3.sl.TZ1.F2b.ii: Explain why the properties of pigments in the shell of a live lobster can lead to colour...
• 13M.3.hl.TZ2.A3b: When the flavylium cation is placed in alkaline solution the structure changes to the quinoidal...
• 13M.3.sl.TZ2.F2b.i: State how the sodium hydrogencarbonate maintains the green colour of the peas.
• 13M.3.sl.TZ2.F2b.ii: The structure of chlorophyll is shown in Table 22 of the Data Booklet. Describe what happens to...
• 13M.3.sl.TZ2.F2a: List two factors which may affect the colour stability of a pigment.
• 10M.3.sl.TZ1.F2c: List two factors which could alter the precise colour of a particular anthocyanin.
• 10M.3.sl.TZ1.F2a: Explain why pigments such as anthocyanins are coloured.
• 10M.3.sl.TZ1.F2b: (i)     Explain what effect, if any, the absorption at 375 nm will have on the colour of the...
• 09M.3.sl.TZ1.F1c.ii: Outline why this class of pigment is susceptible to oxidation, and the effect of oxidation on...
• 09M.3.sl.TZ1.F1a: Explain why naturally-occurring pigments are coloured.
• 09M.3.sl.TZ1.F1c.i: State the class of pigments that give carrots and tomatoes their colour.
• 09M.3.hl.TZ2.F3b: Lycopene, whose structure is shown below, is a carotenoid and is responsible for the red colour...
• 09M.3.sl.TZ2.F3a: Explain why raw meat changes colour from purplish-red to brown on standing.
• 11M.3.hl.TZ1.F2a: Explain, in terms of their molecular structure, why these compounds are coloured.
• 11M.3.hl.TZ1.F2c: Identify one other coloured compound commonly found in uncooked foods.
• 11M.3.hl.TZ2.F2c: Compare the structures of the natural pigments, chlorophyll and heme B using Table 22 of the Data...
• 11M.3.sl.TZ2.F2b.i: Using the abbreviations QB for quinoidal base and \({\text{F}}{{\text{C}}^ + }\) for flavylium...
• 11M.3.sl.TZ2.F2b.ii: Suggest why blueberries should not be stored in aluminium cans.
• 11N.3.hl.TZ0.F6a: Explain why these natural pigments are coloured.
• 11N.3.hl.TZ0.F6b: Deduce from their structures whether anthocyanins and carotenes are water-soluble or...