BIOLOGY Form 4 Chapter 6
BIOLOGY Form 4 Chapter 6
BIOLOGY Form 4 Chapter 6
(a)
PLANT
Organism P Organism Q
1 4
F1-A balance diet contains al the seven major nutrients which include carbohydrates,
protein lipids, vitamin, minerals water and roughage/(dietary) fibre 1
F2-In the correct amount and ratio// in the correct proportions to meet the daily requirement of
the body
1 2
115
Type of food Quantity taken Energy /kJ Energy obtained/kJ
per 100 g
Moderately Boy aged 15 Moderately Boy aged 15
Banana 50 100 50 25 50
Rice : 6000 1
Total energy obtained :11425
E1-The menu does no contain the 7 calsses of food in the approproate ratio//The menu is 1 2
highly rich in carbohydarte and fats//no vegetables and lack vitamins//higher eneygy intake
compared to energy requirment for a girl aged 15
2. Diagram 3 shows an experiment to determine the energy values of a peanut and a Dried
prawn.
In this experiment, 20 cm3 of distilled water is used and 2.0 g of peanut and 1.8 g of
dried prawn is burnt. The initial and final temperature of water is shown in Table 1below.
Food sample Mass Initial temperature of water(oC) Final temperature Rise in
of water(oC) temperature of
the water (oC)
Peanut 2.0 29 45
(a)
1 1
(b) Record the rise in temperature of the water in the spaces provided in Table 1
The specific heat capacity of water is 4.2 Jg-1 oC -1. Use the following formula to calculate
the energy values of the peanut and the dried prawn. 4
(c) Energy value = ( mass of water X 4.2 X rise in temperature of water ) Jg-1
mass of food
Energy value of the peanut = 20 X 4.2 X 16 Jg-1
2.0
= 672.0 Jg-1 1
Energy value of the dried prawn = 20 X 4.2 X 4 Jg-1 1
1.8
= 186.7 Jg-1 1
1 4
1 3
(f) Suggest two ways of obtaining a more accurate result in this experiment.
1. Water in the boiling tube must be stirred to ensure that the heat is distributed evenly.
2. (The food must be oxidized completely by) making sure the flame does not extinguished 1
too quickly. 115
3. The distance between the food and the boiling tube must not be too far. 1
4. Make sure the thermometer does not touch the bottom of the test tube.( Any two )
1
1 4
(a)
Explain the difference on the daily energy requirement between a very active man and
moderately active man 2
F -Very active man need 15100kJ energy , but moderate active man only need 12600 kJ
energy
E -because very active man need more energy to carry out all the heavy / tough activity
1 2
(b) Pregnant women need more calcium in their diet .Explain why
P2 calcium also needed by the fetus to form the bone and teeth 1 115
P3 the mother to be need calcium to prepare the mammary gland to produce milk 1
Man
Women
Children
adolescent
requirement 8 1
F2-A person who a does heavy works need more energy than a person who is moderately 1
work/sedentary work
1
E2-Type of occupation determine the rate at which energy from food is utilized
1
F3-Growing children needs more energy per body weight
1
E3-The metabolic rate is higher because they require more energy for growth
1
F4-Adolescent require more energy for growth and physical activities 1
E4-They have reached maturity/puberty and are very active 1 8
F5-Pregant mother needs more energy than non-pregnant women
E5-To cater for the developing foetuses in their wombs/perform respiration , digestion and
excretion for the developing foetus
(d) Breakfast
Lunch
A bowl of chicken rice A piece of roasted chicken A bowl of chicken soup A glass
of carbonated drink
Does the menu provide a balanced diet for the pregnant women ,Discuss your opinion
F1-No
P1-Contains too much fat
P2-infired rice/fried noodle
P3-Increase cholesterol; level 1
P7-Less/no vegetables 1
E5-cause constipation
1
P8-Less vitamin/minerals/ferum//other example
1
E6-For good health/make blood//other example
OR
F-Yes 1
P1-Rice provides carbohydrates 1
E1-For energy
1
P2-Fresh milk provide proteins
1
E2-For growth of foetus
E3-Calcium for bone formation 1
1
115
1
1 10
(e) Beside the basic nutrient shown in table 8.1, what other nutrient are also essential to be
inculded in our daily diet 4
1
F1Vitamin e.g. calcium/iron/sodium/potassium/chlorine/magnesium/iodine/sulphur/phosporus/
Flourine/chlorine
F4- water 1
1 3
Vitamin C content
1. The ascorbic acid solution is added to DCPIP solution untill the DCPIP decolourised
2. The volume of ascorbic acid used is recorded 1
3. The procedure is repeated using freshly sqeezed apple to determine the volume of juices 1
required
4. The percentage and concentration of vitamin C can be calculated using formula. 1
Energy Value 1
1. A sliced of apple is weighed
2. It is ignitd and placed under a boiling tube filled with water
1 115
3. The final tempearature of water in thr boiling tube is recorded
4. The energy value is calculated using formula
1
1 6
Based on the diagram suggest a food test to determine the nutrient content in the food P,Qand
R
P4-A white precipitate is forn id for and then changes to a brick red precipitate when boiled, 1
showing that protien is present
P6-A translucent stain is observed on the filter paper showing that lipid is persent
1 6
Minerals
(a) State the function and symptom of deficiency of these minerals. State one source for each
mineral
Calcium
1
1 - Needed for the formation of bones and teeth.
1
2 - deficiency in calcium will cause rickets in children 1
115
1
3 - and osteoporosis most often in women who have gone through menopause
1
Ferum 1
Iodine 1
115
R: Roughage/dietary fibre
S:Carbohydrate
Q: protein
1
1
1
3
Name the classes of food that build the muscle tissue and give two example
F-Protein 1
1
Explain why ice cream, butter cake are placed at level 4 in the food pyramid6 1
1
P1: Food at level 4 should only be taken in smallest amount / ratio. 1
1
P2: Ice cream contains a lot of sugar. 1
1
P2: Sugar has high energy value. 1
1
P3: Excessive sugar in the body will lead to obesity / diabetes.
1
P4: Butter cake contains a lot of lipid. 1
P6: Excessive lipid will form adipose tissue in the body// increase cholesterol level in body.
P7: (Excessive lipid will) lead to heart attack / cardiovascular disease/ stroke.
115
(b) Explain the importance of consuming food from level 2 in our daily diet.4
P1: Food at level 2 contains a lot of water, vitamins, minerals and roughage / fibre. 1
1
P2: Water is important in all cell activities / physiological /biochemical processes in our body.
1
P3 : Body need enough vitamins to preserve / maintain health// Any suitable example of
vitamin and the related function 1
P4: Body need enough minerals to preserve / maintain health and growth // Any suitable
example of mineral and the related function.
(c)
Explain how to achieved a balanced diet byconsuming food from diverse source.
Sample Answer
P1: Ulam type of salad include fresh leaves/fruits/other plant parts which are eaten raw
P2: rich in mineral ions, vitamins and fibre
P3: other sources of protein rabbit meat/quail meat/ostrich meat/freshwater fish / prawn
P4: rabbit meat is rich in protein but low in fat and cholesterol / the meat has soft texture //
ostrich meat is nutritious // fresh water fish low in cholesterol, the protein is easily digestible
P5: mushrooms have high nutrient content
Any four
(a) The photographs in Figure 6.1 show three individuals with different needs for energy.
A lady
athlete/
A pregnant lady/ An old lady/
(11
(10 000kJ) (6500kJ)
000kJ) 115
Based on your biological knowledge about balanced diet, explain the factors that
determine the energy requirement for the three individuals in figure 6.1
A lady athlete:
F1: An athlete is a very active person and has high rate of metabolism to produce energy.
E1: The diet should include more carbohydrates to supply enough energy to carry out the
vigorous activity in sports.// She needs to contract and relax her muscles frequently for
her vigorous activities. //Energy is needed to contract the muscles.
E2: The diet should include more protein to build new tissues to replace tissues that are
dead or damaged.
E3: She also needs calcium, sodium and potassium to strengthen the bones and to prevent
muscular cramp.
A pregnant lady:
F2: A pregnant lady has a high rate of metabolism to provide energy for herself and the
baby.
E4: The pregnant lady also needs more iron and calcium to build red blood cells to avoid
anemia.
E5: She needs a high quantity of calcium and phosphate to form strong teeth and bones for
the baby.
An old lady:
F3: An old lady has low rate of metabolism as she does not need energy to grow. (age)
E6: An old lady needs less carbohydrates and fats because she is less active and thus do not
need much energy.
E7: she needs more proteins, vitamins and minerals to replace dead tissues and maintain
her daily activities
E8:She needs calcium and phosphorus to prevent osteoporosis
E9: She should avoid food that contains a lot of fats, sugar and salt because excess fat can
lead to heart diseases, excess sugar can cause diabetes mellitus and excess salt can cause
high blood pressure.
F1, F2 and F3 and any five E:
6.3 Malnutrition
115
1 1
Identify the deficiency disease shown in diagram 5.2
Rickets
(c) State the cause of the disease and possible effect on children 2
(d) Malnutrition caused by the unbalanced diet. Malnutrition of B (protein) for long term will
affects certain health problem
P1-Malnutrition due to the lacking, the excessive or the wrong proportion of nutrient intake for
a long term 1
OR 1
1 4
F1-Kwashiorkor 1
E1-Protien deficiency 1
115
F2-Marasmus 1
F3-Scurvy 1
F4-Osteoporosis/oateomalacia 1
F5-Obesity 1
F6-diabetes Mellitus 1
E6-Excess sugar 1
Note: MAX 4 4
(g)
A B C
Name and explain the disease in Diagram A, Diagram B and Diagram C related to malnutrition.
Diagram A
1-Kwashiorkor
2-A child does not receive sufficient protein in his diet. 1
3 -has the characteristic sign of scaly skin, thin muscles , thin hair and a swell of the body
1
Diagram B 1
4- Rickets
5 - Vitamin D deficiencies
6 - poor teeth and bone formation in children 115
7 - leads to softening and weakening of the bones..
Diagram C 1
8 - Obesity 1
9 - excessive intake of food rich in fat
10 - body weight exceed by 20% of ideal/ normal weight t 1
1 10
(a) Junk food is good that is high in sugar , salt and fat ,.Explain the health problems faced by
individual who continuously taken this food
P1-Overconsumption of salt (sodium) cause high blood pressure leading to heart disease/stroke
1
P2-Overconsumption of sugar cause overweight/obesity//diabetes //dental caries
1
P3-Overcomsumption of lipid cause obesity//cardiovascular disease
1 3
(b)
Excess protein
Insufficient fibre
A teenager frequently consumes the fats food for a long period of time
Explain the effect of consuming the above meal for a long period of time compared to
consuming a balanced diet for the same period of time 10
1
F1-Excess mineral salts can cause higher osmotic pressure in the blood
P1-Excess fats will be converted into cholesterol 1
F2-Cholesterol accumulates at the artery wall and cause arteriosclerosis
1
P2-High blood cholesterol levels are a risk factor for heart attack and stroke.
P3-Excess protein cause excess amino acids which lead to gout. and cause kidney failure. 1
F4-Low in roughage can cause constipation. 1
P5-Deficiency in roughage also leads to difficulties in peristalsis process along digestive tract
F5-Food preservatives, food colouring and food flavoring consists of carcinogenic substances. 1
P6-It may cause cancer 1
1 10
(c)
Explain the consequences to his health if the boy continues taking the daily menu for a long
time 5 115
Criteria
1. Justify
2. Explanaiton
3. Consequences
P1-the menu I not a balanced diet ( not suitable for the boy)
P2-It contains too little food rich in carbohdrte ( it only has banan and carbonated drink ) which
does not dive enough energy value required by the boy to undrgoes his daily activity
1
P3-It contians too little food rich in carbohdrtes ( it only has banana and carbonated drink)
which does bot give enough vale required by the boy to undergoes his daily activity
P4-It cintains too little water which is required for biocemicel process //anysuitable 1
processes//any suitable function of water 1
P5-It does not contain sufficient vitamin for healthly growth
P6-Ir contains food highly rich in fats eaxmple butter and oil which will supply too much 1
enet\rgy for th boy, if stored will cause obesity /arterioclerosis/heart aatack /high blood
perssure ( only abpout one third of body’s energy requirments comes form food rich in fats
But 1
P7-It has sufficiebt vegetables and frut ( banan ) which are rich in fibre /roughage to prevent 1
contipation
P8-The banana, vegetable provide miberals needed for the development of bones and
maintianing health(but the different typrs of mieral requirment are not sufficinet Any 2 form
P2 and P3
1
If the boy keep taking the above menu his total eneygy value is not enough //eneygy needed is
less than energy taken
(ii)Rickets,lack of vitamin D
1
115
1
1 10
(d) A girl takes food from group P continuously for a long period of time.
Explain the consequences to the health of her heart.
F1 : Food fro group P contains high level of cholesterol 1
E1 : Cholesterol // fatty deposits tend to accumulate on the inner wall of arteries
E2 : Causes the narrowing of the blood vessels /Coronary arteries are blocked by the build-up 1
Of fatty tissues.
E3 : Reduces the flow of blood 1
E4 : The heart muscles become starved of oxygen and dies
E5: The girl might get heart attack.
Any three 1
1 3
6. 4 Food digestion
Secretion : Saliva
Gastric juice
Pepsin /Renin
Based on your answer in write a word equation to show the process of food digestion in
Module Biology Trial Paper Collection
TIPS:
F1-(Digestive glands) secreted (digestive juice) which contain ( enzyme ) into ( site of
digestion)
E1-Which hydrolysed ……………into ………………
Describe how the hydrochloric acids produce by the gastric gland help in digestion of food
Duodenum Name the secretion which passes down tube W and state its function.
(liver) Secretion : Bile
Function : Lipids / fats emulsifier / breaking lipids into tiny droplets
State the functions of X.
Functions of Y/liver
P1 - Maintenance of blood glucose level under the influence of insulin and glucagons.
P3 - Synthesis bile.
P4 - Storage of nutrients such as fat-soluble vitamins (A & D)/ B12/ ferum/ copper/ potassium.
P7 - Produce heat.
Syarifah eats too many mangoes with vinegar. Explain the effect of eating too much of this kind
of mangoes on the digestion of food in Y.(Duodenum)
1 - Mangoes with vinegar contain much acid, so its reduces the pH value/ increases acidity in the
duodenum 115
2 - Acid medium is less suitable for the action of enzyme lipase, amylase and trypsin
(d) As a doctor you have confirmed that a patient is suffering from a disease. Organ S of the
patient has to be removed. (i) What explanation would you give to the patient? In your
explanation, state the effects of the removal of organ S on enzymes and hormones, and how these
affect the digestion and the level of glucose in the blood.
F1-no / less secretion lipase 115
E1- no / incomplete lipid digestion
F2- no / less secretion amylase
E2- no / less starch digestion
F3 -no / less secretion trypsin
Module Biology Trial Paper Collection
P4 - Pancreas transplant.
Enzyme: Maltase/lastase/sucrase/erepsin
Amino acids
State one importance of the final product you state in
Glucose
(a) Starch is a complex molecule. Digestion of starch is carried out by several enzyme along the
alimentary canal. Describe how glucose is produced form the digestion of starch along the
alimentary canal
P8-Pancreatic amylase will hydrolyse the remaining starch into maltose 1 115
P9-the wall of ileum secretes ,maltase 1
1 10
(b)
Criteria
(physical digestion takes place in the mount where fried banana are chewed into smaller pieces
of carbohydrate)
P5 in to maltose
1
P2-The food is push down the oesophagus through peristalsis
1
(In stomach ,Food P is not hydrolysed)
1 10
(c) The main food for baby is milk ,describe th digestion of milk in the stomach 4
P3-Renin coagulates milk by converting soluble milk protien caseinogen to ythe insoluble 1
casien
(a)
Explain One similarity and four differences between alimentary canal R and S
Similarity:
F4-the bacteria and protozoa in r are found in the rumen and reticulum While in S they are 1
found in the caecum
1
E4-To produce enzyme cellulose
1
F5-Food passes only once in R but twice in S //regurgitation take Place in R, but does not take
place in S
1 10
115
1
By giving one example of organism S , explain how the structure involved in the digestion
process
1 3
(a)
Explain the effect of malfunction of organ S and organ R to the digestion of food P
Malfunction of liver
Malfunction of pancreas 1
1 4
(b)
Explian the effect of removal of organ X on enzyme and hormones and these affect the
digestion and level of glucose in the blood
1 10
Explain how that treatment can help Mr.X to reduce his body mass
P9-Reducing the amount of fats stored// increasing the amount of fats used
1 6
(e) A gall bladder of a patient is removed due to a gall stone. Explain the effects on the health.
P1-Bile cannot be secreted by gall bladder to emulsify excess of lipids into the tiny droplets
1
P2-Lipase cannot react on lipids effectively / less lipids is digested to fatty acid and glycerol.
P3-Bile cannot neutralize the acidic foods from the stomach 1
P4-Alkaline medium that is an optimum meduim for the digestion of lipids, carbohydrate and 1
protein cannot be created.
1
P5The digestion of lipids, carbohydrate and protein are affected.
P6-More acid in the duodenum, it leads to duodenum gastric.
1 4 115
1 3
(a)
1 2 115
(b)
By referring to diagram 8(a) and *(b), explain the characteristic/adaptation of structure X and
Y a a major site of nutrient absorption in human digestive system6
Strcuture X
F1-Being almost 6 meter long
E1-For maximum absorption of nutrient
F2-Highly folded
E2- Provides a large surface area for efficient absorption of digested food./To increase the rate
of nutrient absorption
F3-Having finger like projections called villi over its surface
E3-To increase total surface area for efficient absorption 1
Structure Y
1
F4-Have microvilli
1
E4-To increase the surface area for absorption
F5-Have thin walls : one cell thick
E5-so that digested food can be aborb rapidly 1
F6-Have rich supply of blood capillary
E6-To transport glucose, amino acids and water soluble vitamin
1
F7-Have lacteals
1
E7-To absorb fatty acids and glycerol/water soluble vitamin efficiently F+E=1mark
115
1 10
(c)
Based on the figure ,Explain three structural adaptation of the small intstine in effective
absorption of digested food
F1-length of intestine is long (6m)
E1-Increase time for food absorption increase SA for absorption
F2-Inner surface is (highly) floaded
E2-To increase the SA for absorption
F3-Numerous villi ( on the inner surface if iluem)
E3-to increase the SA for absorption 1
F5-Numerous blood ncapillaries and lacteal 1
E5-to transport absorbed nutrient ( away)//to maintian concentration gradient ( form diffusiuon
1
of nutrient) Any 3F+3E
1
115
1
1 6
(a) The structure T in Diagram 2 has numerous projections. Draw and label a longitudinal section
of one of these projections in the space below.
1 2
115
(b)
Amino acids
Glucose
Glucose Lipid
Amino acids
Vessel Q
1 2
(c) Vessels P and Q transport digested food form the villi to the liver and body cells Respectively
Q:Lymphatic/lymph vessel/duct 1 2
(d) Figure 6.2 shows human’s digestive system. X is part of the cross section of structure Y.
Figure 6.2
What are the processes that occur in structure Y?
Describe the processes by giving examples
F1: Digestion //
P1-Intestinal glands of the wall of ileum secrete a few enzymes to complete the digestion
process.
P2-Digestion process is completed in ileum to produce simple sugars (glucose, fructose and
galactose), amino acids, fatty acids and glycerol.
P3-Example: (any correct enzymes/ intestinal juices and substrate reaction)
1. Enzyme erepsin(peptidase) --- peptide to amino acids.
2. Enzyme sucrose -----sucrose to glucose and fructose
1
F2: Absorption //
P4-The wall of ileum has many projections called villus to absorb the products of
digestion. 1
P5-Blood capillaries in the villus absorb simple sugars, amino acids, minerals, vitamins B and
C… 1
P6-Lacteal of the villus absorb fatty acids, glycerol, fat soluble vitamins (A,D,E,K)
Must have F1 and F2 and other 3
1
1
115
10
(e) Explain how glucose is transferred form the small intestine to the body cells
P1-Glucose in the lumen of small intestine enter the epithelial cells by active transport
1
P2-Glucose from epithelial cells enter blood capillary by facilitated diffusion
1
P3-Blood carry the glucose into the hepatic Portal vein
P4-Hapatic portal vein channel the blood containing glucose into the liver 1
1 6
(a) Explain what happen to the excessive amino acids in the liver? 2
(b) Digested food are used by the body cells for growth , to complex compound or structural
components
State how lipids , amino acids and glucose are used in the cell 115
Lipids; L1-A major energy reserve in the body//
1
L2-(phospholipids)are components of the plasma membrane //
Module Biology Trial Paper Collection
L4-Excess fats are stored in adipose tissues(under the skin, around internal organs) Any 1 L 1
A3-Used in the formation of enzyme /some hormones /protein part of hemoglobin /antibodies 1
Any 1A
1
Glucose: G1-Glucose is used as the main respiratory substrate//It is oxidized to realeased
energy
Any 1 G
1 10
(c) Explain what will happen to a person if his liver receives insufficient insulin from the
pancreas2
115
(d)
Digested nutrient will be absorbed by ileum and some of ity will be transported to liver .In the
liver , the nutrient arte used form complex Process that take place in the liver
F1-Glucose
Amino acids
P1-Assimilation
blood 1
P9-Excess amino acids are deaminated to form urea which is excreted in the urine any 7P 1
10
(e)
Urea
Glucose Kidney
Amino Acids
Glycogen
Glucose
Lipid
Glucose Amino Acids
Fatty acids& Glycogen Ileum
10
(f) Helmie takes fried chicken at lunch. Explain the absorption and assimilation process of lipid
content in the fried chicken
Absorption
115
(g)
Based on the diagram on diagram ,explain how the ileum and liver in the absorption and
assimilation of the following digestedfood substances
(i) Glucose
(ii) Amino acids
(iii) Fatty acids
F1-iluem has (adaptive features such as having ) many villi/villus /very thin cell wall /villus are
surrouded by dense network of blood capilarry/lacteal
E1-To increase the rate of diffusion of dieated food
E2-glucose diffused from villi into the blood capilary to the liver via the hepatic portal vein
E3-excess glucose is converted to glycogen ( to be kept in the liver)
E4-Glycogen acts as stored food
E5-in body tissueglucose is oxidized during the cellular respiration to produce energy
E6-amino acids from villi diffused into blood capilary to the liver via the hepaic portal vien
E7-Excess amino acid is deaminated/conveted into urea( to be excreated through the kidney) 1
E8-amino acid will be used to synthesis new protoplasm/repair of damaged tissue//used to 1
synthesis protien of plasma membrane//produce enzymes antibodoes/hormones
E9-fatty acids dissuse from villi into lacteal 1
E10-Then reansport to the throracic duct/right lymphatic vessel//lymphatic vessel
E11-To the subclavin veins back to the blood circulatory system 1
E12-Fatty acids is synthesized to form the plasmamembrane
1
E13-Stored in the adiposed tissues(beneath the skin as a source of energy) Any 10
1
1
115
1
1 10
(h) Explain the assimilation of digeated food of glucose and amino acids b organ R / liver
Glucose
P3-When glucose level in the blood is low the glycogen is converted into glucose
1
P4-Excesss of glycogen is converted into lipids
1
Amino acids
P1-Synthesis of plasms protien /enzymes /any suitable protien molecule form amino acids
1
P2-Excess amino acids are converted/ deaminated into area ( to be excreated) Any 4
1 4
Marking scheme
Amino P1- Amino acids from villi diffused into blood capilary to the liver via the hepaic portal vien
Acids P2-Amino acids is used to synthesise plasma protein in the liver
P3-Excess amino acids undergo deamination to produce urea in the liver
P4-Urea is then eliminated by the kidney
P5-Amino acid is used to synthesise enzymes/antibodies/hormones/new protoplasm/repair
damaged tissues in the body cells
Glucose P1-iluem has (adaptive features such as having ) many villi/villus /very thin cell wall /villus are
surrouded by dense network of blood capilarry/lacteal
P2-To increase the rate of diffusion of dieated food
P3-glucose diffused from villi into the blood capilary to the liver vua the hepatic portal vein
P6-when the blood glucose level decrease below the normal level , glycogen is converted back into
glucose
P5- Excess lipid will be stored underneath the skin as adiposed tissu e (beneath the skin as a
source of energy)
P3-Used in the formation of enzyme /some hormones /protein part of hemoglobin /antibodies
Any 1A
P5- Excess lipid will be stored underneath the skin as adiposed tissu e (beneath the skin as a
source of energy)
6.7 Evaluating Eating habits
115
(a)
If she continues to take the menu everyday for a long time , explain the consequence to her
health
F1-Constipation
E1-Her menu lacks fibre/roughage so her faeces moves too slowly through the colon
F2-Scuvry
F3-Obesity 1
E3-High intake of roasted chicken/gilled mutton /chocolate/chips increase the amount of fat 1
stored in the body
1
F4-diabetes mellitus
1
E4-Excess of carbohydrate in rice/chips/potatoes/chocolate increase the amount of glucose in
blood when digested 1
F5-Arteriosclerosis/Arthrosclerosis 1
F6-Heartattack 1
1 6
(b)
Content Mass for 100 g of fried chicken nugget(g)
Carbohydrate 10.5
Protein 20.1
Lipid 25.3
Fibre 2.5
1
1
A teenage boy aged 13 eats 500g this snack food for energy week
1
Is the snack food suitable as a daily diet for the boy? Describe the effect of taking this snack 1
food over a long period 1
1
F-not suitable 1
1
P1-The snack contains high fat and protein 1
1
P2-the intake of high fat irregularly may lead to obesity 1
P3-saturated fats in the snack may deposited in the wall of artery
P6-If arteriosclerosis occur at coronary artery the teenager may have heart attack
(c)
Breakfast Lunch Dinner
Explain the long term effect of comsuming excess of these foods on harith health
F2-Fried egg crry,fired chicken ,chicken burger also contain a lot of protien beside fat 1
(d)
Meals Types of food
Based on the able ,analysed the food content and justify the preperation food methods toward
ahmad’s health 1
F1-Imbalanced diet 1
P1-Excess of lipids 1
P4-Fibres 1
P5-Vitamin 1
P6-Frouts anf vegetables should not be cooked because vitamins B ,C soluble in water
//vitamins A,D Eand K soluble in oil
1
P7-Grill prbvent from more oil added into the food
1
P8-Fry the food not good becouse more oil added into the food Any 2P
1
Evaluation
1 8
Able to atate F1 and F2- corecly
(e)
Some families often eat fast food because working parent does not have time to
prepared home cooked food. These eating lead to many health problems
You are asked to prepared a talk on good eaing habits for a group of parents
Dicuss the good eating hanits that you may want to educate them
P1-Good eating habits mean taking food in the correct quatity/propotion at the correct time 1
P3-Always eat a balanced diet that include all /seven /the different classes of food /prtoein ,
carbohydrate, fat, vitamins , minerals , water and fibre ( follow food pyramids) 1
P4-Take propermeals a regular times of the days //take in three meals a day ( breakfast,lunch
and dinner)
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P5-Check the food labels for information regarding the nutrint content s /The total caloroies of
the food]
P6-avoid consuming unhealthly food /junk foods,snack foods,because junck food include food 1
that is high in Slat/sugar/fats but low in nutritional value
(a) “The uses of organic fertilizers and inorganic fertilizers in the field of agriculture is
hiped farmers ti increase their agriculture yield and as a result helps to increase the
country’s productivity”
Based on the above extract as well as your biological knowledge, describe how do the element
found in the inorganic and organic fertilizers, aid in plant growth
F1-The element found in the fertilizers consists of macronutrient and micronutrient elements
1
F2-Macronutrient are element needed by the plant in large quantities
1
Element Function
Nitrogen For the formation of protein /nucleic acid chlorophyll/photosynthetic 115
enzyme/respiratory enzyme 1
Phosphorus For the formation of nucleic acids/ ATP/ Phospholipids/
1
F3-Micronutrient are elements required by the plant in minute quantities
1
1
Element Function
Boron For carbohydrate transport
1
Manganese To active respiratory enzymes
1
Copper For the formation of enzyme //Important for photosynthesis
1
Iron For synthesis of chlorophyll 1
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6.10Photosynthesis
(a) State the meaning of photosynthesis based on the schematic diagram in diagram
F1-(Photosynthesis is the )process where by a green plant synthesizes glucose form carbon 1
dioxide and water
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F2-In the presences of chlorophyll and sunlight
1 2
(c) Explain how the problem of air pollution can affect the rate of photosynthesis
(a)
T 115
Q : Sponge mesophyll
R : Xylem
S : Phloem 1
T :stomata
U :upper epidermis 1
1 6
chloroplast 1 1
(d)
1 2
How are cells within the tissue of a leaf adapted for photosynthesis? Essay /Structure
e.g.: Explain the adaption of the leaf to optimal/ increase efficiency photosynthesis
OR
P2-Allow light easily penetrate the leaf (and reach the chloroplast)
P2-Stoma allow the exchange of gases/ carbon dioxide from atmosphere diffuses into the
leaf/water vapour/oxygen diffuses out of the air
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Explain how the light intensity affect the opening of structure R (Stoma)3
E1-Guard cells producing glucose //Potassium ions (K +) Diffuse/moves into guard cells
by active transport
F3-Ploem transport organic products of photosynthesis/ glucose(away from the leaf) Any
Physical structure
Lamina F2 : Thin lamina
P3 : allow diffusion of gases to occur efficiently (for photosynthesis)
F3 : Flattened shape of lamina
P2 : Large surface area for maximum absorption of sunlight
// allow light to penetrate and reach the cell
F1-Arrangement of leaf mosaic pattern
P1 : to receive maximum amount of light
Light reaction
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No Marking scheme Marks
Name the process that has taken place based on the equation above
Photolysis of wtaer 1 1
Granum of chloroplast 1 1
(c)
1 2
(e) During photosynthesis ,P (grana) is the site where light reaction occurs whereas R (stroma) is the
site where dark reaction occurs
P2-Energy is used to split water molecule in to hydrogen ions and hydroxyl ion loses electron to 1
form hyfroxyl
F-Split water molecule into hydroxl ions (OH_) and hydrogen ion(H+) 1
Light
//24H2O 24H++OH- 1
Chlorphyll
//24OH- 24OH+2e
Light 115
Water + carbon dioxide Glucose+oxygen 1
Chlorophyll
Light
Chlorophyll
Dark Reaction
(a) Describe the photosynthesis /Photosynthetic reaction which occur in Structure P and Q
StructureQ
(b) Explian the effect to the process of dark reaction in Q if light reaction at P does not occur
P1-No hydrogen atom ( is released to combine with carbon dioxide( during reduciton 1
process)
(a) Photosynthesis is a pocess whereby a green plnt produces organic food substances rom carbon
dioxide and water in the presunce of chlorophyll and sunlight
Based onyour understanding of th above statement ,describe how a molecule of carbon dioxide in
the air and water absorbd form the roots becomes part od a carbohydrate molecule stored in a leaf
of a plant
P3- Light energy split the water molecules into hydroxyl ion and hydrogen ion // photolysis of 1
water
P4-The hydrogen ions (H+) imbine with electron to form hydrogen atoms
1
P5-The hydrogen atoms ATP will b used in dark reaction
(b) Photosynthesis occurs in two stages are the light reaction and dark reaction.
Describe the differences between the light reaction and dark reaction 4 Prefer in structure Q
dioxide 1
1
No reduction of carbon dioxide Reduction of carbon dioxide
1
No glucose produced Glucose produced
4
ANY 4 Must answer in complete sentences
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Light intensity
(a) Explain how an increase in light intensity effects the production of Y in stage 1
P2-At a higher light intensity, more molecules are split into hydrogen ions hydroxyl ions 1 2
( photolysis of water)
(b)
Temperature
Rate of photosynthesis
10 20 30 40
Temperature /oC
Explain how an increase in the amount of carbon dioxide affects the production of Z in stage 2 115
P1-When the amount of carbon dioxide is increased, more Z (glucose) is produced 1
P2-A higher amount of carbon dioxide I reduced by the hydrogen atoms produced in stage I 1 2
,and results in more (glucose)
(c)
Based on the diagram , Explain the changes of the concentration of carbon dioxide occurs at the
places where the density of plants is high such as at the tropical rainforest
P3- CO2 releases to environment as the product of plants respiration (F1and any 1P) 1
P4-Photosynthesis happen at low rate early morning because of extremity low light 1
P5-Some CO2 produced form the respiration process which was being used in the 1
photosynthesis process/carbon dioxide was less released to the environment
1
P6-when the extremity light increase, the photosynthesis rate increased until the
1
photosynthesize was more that the respiration rate
P7- CO2 will be absorbed form environment caused the reducing of percentage(F2and any 3P)
1
F3-At noon , percentage CO2 is very low
P8-The extremity of light raise higher and photosynthesis arte at maximum level
1
P9-The absorption of CO2 from environment is very high which caused very low percent
(3Fand any 1P)
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1 10
The difference in the rate of photosynthesis in plant throughout the day Trail Johor
(a) Graph shows the changes in the rate nof photosynthesis throughout the day in a tropical country
Based on the graph, explain the changes in the rate of photosynthesis in the plant throughout
the day 10
F5-From 1800 to 2300, the rate of photosynthesis become very low //stopped/ceased
P14-Stomata closed 1
1 10
Increasing productivity of crops based on the factor affecting the rate of photosynthesis
(a) In countries with four seasons, plant are grown in green houses
Based on the statement , explain why this method is carried out to ensure the production of
crops throughout the year 6
P7-So the rate of photosynthesis is maintain at maximum level throughout the year(regardless 115
of changes in light intensity or temperature) 1
P8-The plants are able to increase yields /increase the crops production throughout the years
1 8
(b) Explain why the rate of photosynthesis of plant in green is higher than plant outside
P3-concentration of cerbon dioxide nof carbon dioxide can be increased by burning paraffin
1
Describe the method used 1
P1-Hydroponic (name the technique) 1
P2-grow plants in culture solution 1
P3-The root of the plants are immersed in solution 1
P4-Which contains all the macronutrient //and micronutrient in the correct proportion
P5-The culture solution is aerated 1
P6-To provide sufficient oxygen for respiration
(bn) Genetically Modified Organism (GMO)are organism which carry the genetic
information or beneficial genes from other organism
Based on the information above, discuss the advantages and disadvantage of producing
genetically modified organisms in food production 6
Advantages:
P11-Pest resistant genes may be transferred to weeds cause difficult to control growth of weeds
1
P12-Some genetic modified crops may have animal genes
1
P13-genetic modified crops may have affect the survival of other organism in the ecosystem
1
P14-Cause the imbalance o nature Any 2P 1
Based on the above statement, explain the necessity for food processing.
P1 – prevent food spoilage
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(b) Diagram 9.2 show a few examples of fresh food and processed food.
Discuss the good effects and bad effects of processed food in our daily life
Good Effect : By producing processed food
G1:Food can be preserved / kept longer.
G2 : to prevent wasting of food./food spoilage/can be stored for (further use)
G3:Crops can be planted / livestock / poultry can be reared in big scale.
G4 :to prevent food shortage. 1
G5:(food are packaged) to increase the commercial value / to diversify the uses of food
substances 1
G6: more types / varieties of food can be produced.
Bad Effect : By regular consuming of processed food 1
B1 : Loss a lot of nutrition value (under high temperature during the
process). 1
B2: (Contain) preservative / colouring / dye / flavor which is carcinogenic.
B3: lead to mutation / cancer / health problem / suitable example. 115
B4: Contain excessive salt / sugar. 1
B5: lead to high blood pressure / diabetes / obesity. Any 10
1 10
Relating the food processing methods with factors causing food spoilage
Explain how the methods above extend the lifespan of the foods
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Pasteurisation 1
Refrigeration 1
(c)
Explain the food processing methods which is related to the factors that cause food spoilage.
Concept : Food can be preserved by destroying the microorganism present in the food //by 115
stopping the activities of the microorganism
F8: Canning – uses heat sterilization to kill microorganisms and their spores 1
P8 (technique) -.Food is packed in cans, steamed at high temperature and pressure to drive out air 1
P8.1: the vaccum created within the cans prevent growth of microorganism 1
F9: Refrigeration 1
P9.1: food remain fresh for a long period of time Any ten : F + P correctly 1
1 10
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