(a(i))[2]
Calculate the rate of mass loss over the first six hours.
(a(ii))[3]
Explain why the mass decreased during the investigation.
(a(iii))[2]
Draw a line on the graph on page 6 to show the pattern of results you would expect the student to obtain when using $7.0\,\text{g}$ of yeast.
(b(i))[2]
Describe how the action of a named chemical made by yeast cells causes glucose to become available from starch.
(b(ii))[2]
Estimate the volumes of the dough at the end of the investigation in the other two measuring cylinders, from water-baths at temperatures of $40^\circ\text{C}$ and $80^\circ\text{C}$.
(b(iii))[3]
Explain the results obtained in this investigation.