Example of National Five Biology Assignment

This assignment contains the samples of the National 5 Biology assignments. National 5 biology is a course offered in Scotland and is typically taken by Secondary School Students in UK. completing this course’s assignment is quite a challenging task as it requires deep research, a properly maintained structure, an analysis of that topic then time management to complete that task and so on. The university presents tough criteria to gain marks in its assignments. 

This assignment contains 5 exclusive samples on the served topics by National 5 websites. Students of UK, if you are facing challenges in completing your assignments then, have a look at our free samples of National 5 Biology Assignments and take the help from our samples to get your assignments done. We provide a wide range of services related to your academic work. The plus point for you is that you will get your assignments done on time and from professionals. 

Assignment Sample 1: Effect of Different Sugars on Yeast Fermentation 

The fermentation is a process where the yeast (a micro-organism) and other microorganisms perform a natural activity where they break down the organic materials into simplest forms and produce alcohol, acids and gases. Here we will examine that how the yeast will react with the different sugars. 

How Yeast Fermentation Can Effected By Different Sugars 

• Effect of glucose on fermentation: Glucose tends to have the capacity to perform the fermentation process with yeast more efficiently. In the presence of glucose, the enzymes ferments more efficiently and speed up the fermentation process and the fermentation process encounters a good increase in carbon dioxide production and ethanol production.

• Effects Of Fructose On Fermentation: The fermentation production with fructose is slower in comparison with glucose. Fructose suppresses the synthesis action of an enzyme that is needed for glucose utilisation and can limit or eliminate the process of glucose fermentation and increases the yeast cell production to its highest potential. Despite of its monosaccharide property, it has twice the sweetening effect in comparison to glucose. 

• Effect Of Maltose on Fermentation: Because maltose is a disaccharide sugar, the conversion of disaccharides into glucose takes place first and then the proper fermentation proceeds further. In this process, the maltase enzyme helps in its breakdown and yeast produces the enzyme named zymase which later breaks down the glucose for alcohol production. Maltose has presented the highest CO2 production and the repetitive high buildup of maltose in the fermentation can cause cell death of yeast.   

• Effect Of Sucrose on Fermentation: For the fermentation of sucrose, yeast first breaks the disaccharide into its constituent monosaccharides, glucose and fructose. The yeast produces an enzyme named invertase or sucrase to perform the breakdown of sucrose into glucose and fructose and hydrolyses it and after the breakdown of sucrose into glucose and fructose, monosaccharides enters the process of fermentation. 
• Effect Of Lactose on Fermentation: Yeast requires an enzyme lactase to break down the lactose, but most of the yeasts have an absence of that enzyme, resulting in inefficiency of fermentation of lactose by yeast. Lactose is primarily found in dairy products and the fermentation of dairy products causes the acidification of the dairy product and leaves a tangy flavour in it. Yeasts do not actively ferment the lactose by themselves so they use the glucose inside the dairy product to process the fermentation. 

Critical analysis 

The analysis of this report shows the reaction of different types of sugar on the yeast fermentation. The results are as follows:

Glucose: The fermentation is easiest and quickest with the glucose sugar as the yeast is most efficient with the fermentation of glucose. 

Fructose: The yeast fermentation process of fructose is slower than the fermentation of glucose. The after-product of fructose can taste different from the after-product of different sugar products. It can leave a sweet taste in the after-product, unlike the rest of sugar’s after-products. 

Maltose: The process of fermentation with maltose can take longer as it has to go through a long process of conversions. So the operation with maltose is longer than the time glucose takes and doesn’t add any unique values to the end products. 

Sucrose: The process of fermentation with sucrose takes almost similar time duration to complete the fermentation. It firstly secretes the enzyme sucrase then it breaks down the sucrose into glucose and fructose and then the fermentation happens. 

Lactose: Yeast fermentation is nearly impossible to perform on the lactose sugar because of the absence of lactase in it. So the lactic acid bacteria plays a major role in the fermentation of products with lactose sugar. The after-product of lactose sugar can serve a tangy taste to it.

Assignment Sample 2: Explain What Is The Function Of The Digestive Enzyme 

Digestive enzymes are the proteins that are used to break down the food into the simplest form for body to digest. These enzymes are secreted by the different parts of the human body and contributes in the digestive process. 

There is a variance of enzymes secreted by the human body which are as follows: 

• Amylase & Lipase 
• Pepsin
• Trypsin, Lactase & Chymotrypsin
• Enterokinase

Functions of the different digestive enzymes in the body: 

Amylase & Lipase: amylase and Lipase are the digestive enzymes which are secreted by the exocrine salivary glands and pancreas. Amalyse enzymes are used to break down the carbohydrates into simpler substances and make the digestion process easier. Lipase enzymes are used to digest the fats that enter the human stomach in the form of food. 

Pepsin: pepsin enzymes are secreted by the stomach organ and handle to break down the protein of the food. It turns the protein into small peptides which makes it easier to absorb the amino acids for the small intestines. 

Trypsin, Lactase & Chymotrypsin: These enzymes plays an essential role in the digestion of proteins which makes the absorption of proteins easier for the small intestines. Trypsin breaks down the proteins into smaller peptides and chymotrypsin further breaks it down into amino acids. Lactase enzymes primarily work to digest the milk proteins, as the human body is unable to digest the milk proteins in another way. These enzymes are secreted by the pancreas. 

Enterokinase: Enterokinase is the proteolytic enzyme, which is also known as enteropeptidase. These are the key enzymes to initiate the digestion process into the small intestines. These enzymes are believed to be produced in the glands of Brunner in the membrane lining of duodenum. This activates the trypsinogen, pancreatic secretion and turns it into trypsin which leads to the procedure of protein digestion.

The systematic digestive function by enzymes: 

Ingestion: Ingestion is the process where the food first enters the body through the mouth. 

Mastication: this is the second process where the process of digestion initiates. In this process, the teeth and tongue starts to break down the food and the salivary gland present in the mouth starts the secretion of a liquid saliva, which contains enzymes like amylase and lipase. They start the procedure of carbohydrate breakdown into the smaller molecules. 

Secretion: in this step, different organs of the body like the pancreas, stomach and small intestines start the secretion of enzymes which assembles in the stomach and small intestines and break down the carbohydrates, fats and proteins of the food. 

Chemical digestion: the secreted enzymes from the digestive juices starts chemically breaking down the carbohydrates, proteins and fats where, carbohydrates turns into smaller molecules, proteins into peptides and fats into lipids. 

Assimilation: this is the final procedure of the human digestive system where the undigested food and waste materials of the body are discarded from the body. 

Assignment Sample 3: Explain what are the benefits of exercise and walking in the Heart and on Liver

This is a well-known fact that exercise and walking can make big improvements to the health. There are many aerobic exercises which are usually practised in hospitals with the patients to cure their physical illnesses, along with the medicines. But despite these facts, the regular walking and exercise can do wonders for the heart health and liver health of the human body. 

There are significant health benefits of exercising and walking on the human Heart and Liver. 

The walk and exercise impact on the heart health 

Strengthening heart muscles: regular walking and other physical activities like exercises can improve one’s heart muscles and increase heart’s capability to pump blood throughout the body. 

Improved blood circulation: Walking and other aerobic exercises are good for human heart health, it helps in the reduction of blood pressure and heart rate. The good blood circulation to the body can help to circulate a good amount of oxygen to all the organs of the body and help the body to function well. 

Improved cholesterol levels: Aerobic exercises can reduce the bad cholesterol levels of the body and increase the high density of lipoproteins that is good cholesterol. 

Reduction of stress hormones: Physical activities can lead to the reduction of stress hormones which prevents the heart from bearing the extra strain of stress on the heart. 

The walk and exercise impact on the Liver:

Reduction in Liver Fat: exercises and walking strengthen the circulatory system and  Exercises can help to reduce liver fat and the risk of developing non-alcoholic fatty liver disease. 

Improvement in Blood Flow: walking and exercises result in improved blood flow to the liver which also improves the liver health and helps to maintain a healthy liver. Because of the good blood flow, the liver stays healthy and can function well.  

Reduction in Body Inflammation: reduced inflammation prevents the liver from scarring which also leads to the prevention of Liver cirrhosis disease. 

Reduction in fat buildup: This helps in fat reduction of fat buildup in the liver organ. It leads to the increment of fatty acid oxidation and the decrement of fatty acid synthesis.  

Improvement in Liver Cancer: Regular moderate-intensity of exercises can improve the blood circulation, help to maintain a healthy weight and prohibit cancer cells from proliferation and promote the cancer cell death.  

cta_dissertatio_sample_2

Findings and Facts: 

• The regular practice of walking and performing aerobic exercises can really improve the heart health and can make many positive impacts on heart health. It reduces the high blood pressure and lowers the heart rate. 
• Regular exercise can decrease the high stress-strain from the heart. 
• Aerobic exercise improves the cardiovascular muscles and strengthens the heart which results in a healthy heart. 
• This also reduces cholesterol levels and spikes up the good cholesterol. 
•  Regular exercise and walking can cure liver damage , reduce the liver inflammation and reduce the liver fat buildup. 
• This reduces the risk of liver cancer as it eliminates the cancer cell production and promotes cancer cell death. 

Assignment Sample 4: Explain the relationship between the transpiration rate of plants and temperature 

There is a very logical relationship between the transpiration rate of plants and temperature is there. Transpiration is an essential process held in plants in which the evaporation of water droplets from the pores of leaves takes place. The temperature is an important factor that significantly influences the transpiration rate of a plant. The overview of how the temperature affects the transpiration rate: 

Types of Transpiration:

Stomatal Transpiration: This is a type of transpiration practice which happens on the majority level in the plants. This transpiration is done through the stomata, the small open pores on the leaves of a plant. These pores are usually present on all the leaves of a plant. 

Cuticular Transpiration: This type of transpiration happens through the waxy pores presented on the stem of a plant. These pores are usually very minor on the plants. 

Lenticular Transpiration: this is a rare and lowest practised transpiration practice that happens in plants. This transpiration takes place in the woody stems of a plant. 

Functions of transpiration: 

High temperature speeds up the evaporation rate: the high temperature increases the kinetic energy of water molecules which leads to the faster evaporation of water from the leaf surface. 

Temperature Influence on stomata pores: the temperature highly influences the stomata openings the high temperature triggers the openings to enhance the cooling through the water loss, through this trigger action the pores open up wider hence, the transpiration rate increases. 

Saturation vapour pressure deficit: The high temperature increases the water vapourisation holding capacity but if the air or the surroundings are not already full of moisture then it can lead to a big difference between the moisture of the leaf and the dryness of the surroundings. This difference often creates the air’s tendency to absorb the water faster and increase the transpiration rate of the plants. 

Assignment Sample 5: Analyze how fertilizers are affected by the growth rate. 

Fertilisers are substances added to the soil to increase its nutritional value and supplement the plants with their essential nutrients for healthy growth. Fertilisers were initially introduced for the betterment of the plants and to increase the growth rate. But in the recent years plant growth rates have been fluctuated and influenced by several factors so how these changes affected the fertilisers will be reviewed further. Types of Fertilisers:

 Organic Fertilisers: These are natural fertilisers which are derived from the natural resources like cattle manure, compost, bone meal and other biological wastes. These holds the capacity to immune the soil health and improve its structure over the time. This type of fertiliser does not harm the soil except of its excessive use. 

Inorganic Fertilisers: These are the synthetically made fertilisers that nutrients the plants with their chemicals. These tends to give an instant boost to the plants but are very harmful for a long-term use. 

Affects On Fertilisers Due To Growth Rate 

The growth rate of plants does affect the fertilisers as the growth rate determines the fertiliser absorption efficiency of a plant and the fertiliser usage demands of plants. Here are some key points of how the fertilisers are affected by plant growth rate: 

Faster Growth Rate: The high growth rate in a plant increases the requirement for a higher quantity of fertilisers in a plant. When there is a rapid growth rate in a plant then it absorbs the nutrients more efficiently and retains a lesser amount of nutrients to the soil. This condition can lead to nutrient deficiency in both the soil and plant, to prevent this condition, the requirement of fertilisers will increase. 

Slower Growth Rate: The slow growth rate of a plant will negatively affect the nutrient requirement or uptake of a plant and its soil. The plant will consume lesser quantity of nutrients and the rest will remain in the soil. The remained excessive unused amount of nutrients of the fertilisers can potentially build up into the roots of a plant and can damage it in the long run.  In this case, the fertiliser quantity will be reduced. 

Different Fertilisation Needs on Different Growth Stages Of Plants: the fertilisation needs vary according to the growth stage of each plant. For example, if a plant is in the vegetative stage where it is growing and developing itself then the plant will require nitrogen for the production of its stem and leaves. But if the [plant is in its budding stage where it is producing flowers and fruiting then it will require high potassium and phosphorus for its flowers and fruit production. 

Environmental Effects:  The environment and weather can manipulate the consumption of fertilisers in a plant and can change the demand of variance of fertilisers. Cold conditions can slow down the growth and nutrient consumption in a plant but favourable warm weather can increase the consumption and vice versa. 

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