plumiBuffers in blood and food: Edexcel International A Level Chemistry questions
Edexcel International A Level Chemistry past-paper questions on 14.3.4 Buffers in blood and food, 2019–2025, with mark schemes and examiner’s reports where available.
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Q13(b)
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Open the full PDFYour answerQ13(c)
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Open the full PDFYour answerQ22(d)(iii)
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Open the full PDFQ19(c)(i)
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Open the full PDFQ19(c)(ii)
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All 6 questions on Buffers in blood and food, as a list
- January 2025, Unit 4, Q13(b) (1 mark): What is the best reason for the use of buffers in foods? (1) A to improve taste B to help digestion of the food C to prevent deterioration by fungal activity D
- January 2025, Unit 4, Q13(c) (1 mark): The carbonic acid/hydrogencarbonate ion buffer system in the blood involves the equilibria shown. CO2(g) + H2O(l) H2CO3(aq) H+(aq) + HCO3 –(aq) How is the p
- June 2024, Unit 4, Q7 (1 mark): The accumulation of carbon dioxide during exercise reduces the pH in cells and in blood. Which of these reactions is most important in buffering the decrease in
- June 2023, Unit 4, Q22(d)(iii) (1 mark): Suggest a reason why buffers are so important in biological systems. (1)
- June 2021, Unit 4, Q19(c)(i) (3 marks): Use the equilibria to explain how the buffer keeps the pH of blood nearly constant when a small increase in the concentration of hydrogen ions occurs. (3)
- June 2021, Unit 4, Q19(c)(ii) (3 marks): The pH of a blood sample was found to be 7.41. Calculate the ratio of the concentration of HCO3 – to H2CO3 in the blood sample. H2CO3 + H2O ⇌ HCO3 – + H3O+ Ka =
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