AQA · GCSE · Biology
Course version: 8461 · Version from Sept 2018
AT skills covered by this practical activity: AT 1, 2, 5 and 8.
Full specification wording
The human digestive system: AT skills covered by this practical activity: AT 1, 2, 5 and 8.
This practical develops several apparatus and techniques skills.
Checked against the AQA 8461 specification (opens in a new tab) on .
- Point 25 of 25
- 4 key terms
Study notes
From the checked teaching notes for this specification point.
The idea
This practical develops several apparatus and techniques skills. AT 1 covers using appropriate apparatus to make measurements, such as measuring volumes of starch, amylase and buffer solutions with a measuring cylinder or syringe. AT 2 covers using a water bath or electric heater to control temperature. AT 5 covers using qualitative reagents to test for starch, which here means iodine reagent and observing the blue-black or orange-brown result. AT 8 covers safely using relevant apparatus and techniques, including handling glassware, iodine reagent and hot water. Together these skills support the investigation of how pH affects the time taken for amylase to digest starch. You should be able to describe how each skill is used and why it matters for valid, safe results.
What earns the marks
- AT 1: select and use apparatus such as measuring cylinders or syringes to measure volumes of starch, amylase and buffer solutions.
- AT 2: use a water bath or electric heater to maintain a constant temperature during the investigation.
- AT 5: use iodine reagent as a qualitative test for starch and interpret the colour change.
- AT 8: handle apparatus and reagents safely, including care with hot water, glassware and iodine reagent.
- Explain how these skills combine to produce valid and reliable results when comparing pH values.
- Describe how each technique is carried out in the context of the starch–amylase practical.
Common mistakes and how to put them right
Treating AT skills as separate from the investigation.
Put it right by linking each skill to a specific step in the starch–amylase method.
Ignoring safety when using hot water or iodine reagent.
Put it right by describing safe handling, such as using tongs or heat-resistant gloves and avoiding contact with skin and eyes.
Using inappropriate apparatus for measuring volumes.
Put it right by choosing a measuring cylinder or syringe with a suitable scale.
Exam tips
- Link each AT skill to a concrete step in the practical rather than listing them in isolation.
- When describing AT 5, name iodine reagent and state the colour change for starch present and absent.
- When describing AT 8, mention specific hazards and the precautions used to reduce risk.
Try the lesson
The start of the The human digestive system: AT skills covered by this practical activity: AT 1, 2, 5 and 8. lesson, made from checked teaching notes for this specification point.
Have a go first
How should a student safely and accurately maintain the enzyme mixture at a constant 37 °C during the starch digestion practical?
Listen
This practical develops several apparatus and techniques skills. AT 1 covers using appropriate apparatus to make measurements, such as measuring volumes of starch, amylase and buffer solutions with a measuring cylinder or syringe. AT 2 covers using a water bath or electric heater to control temperature. AT 5 covers using qualitative reagents to test for starch, which here means iodine reagent and observing the blue-black or orange-brown result. AT 8 covers safely using relevant apparatus and techniques, including handling glassware, iodine reagent and hot water. Together these skills support the investigation of how pH affects the time taken for amylase to digest starch. You should be able to describe how each skill is used and why it matters for valid, safe results. A strong answer earns marks for these points. AT 1: select and use apparatus such as measuring cylinders or syringes to measure volumes of starch, amylase and buffer solutions. AT 2: use a water bath or electric heater to maintain a constant temperature during the investigation. AT 5: use iodine reagent as a qualitative test for starch and interpret the colour change. AT 8: handle apparatus and reagents safely, including care with hot water, glassware and iodine reagent. A common slip: Treating AT skills as separate from the investigation. Instead, linking each skill to a specific step in the starch–amylase method. Exam tip: Link each AT skill to a concrete step in the practical rather than listing them in isolation.
Key words
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Apparatus and measurement skills
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Temperature control techniques
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Qualitative food tests
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Safe practical work
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See every definition
- Apparatus and measurement skills
- Selecting and using apparatus such as measuring cylinders or syringes to measure volumes of starch, amylase and buffer solutions.
- Temperature control techniques
- Using a water bath or electric heater to maintain a constant temperature during the investigation.
- Qualitative food tests
- Using iodine reagent as a qualitative test for starch and interpreting the colour change.
- Safe practical work
- Handling apparatus and reagents safely, including care with hot water, glassware and iodine reagent.
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