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CHAPTER 5:

NUTRITION
1.

Figure below shows parts of human digestive system.

(a)

Label A to F

(b)
Complete the table
below.
Part
A

Enzyme

Digestive process

2.

Figure below shows the digestion of cellulose by a ruminant such as a cow.

CHAPTER 5:
NUTRITION

(a)

Label the following parts


Rumen

(b)

Reticulum

Omasum

Abomasum

Complete the table below:

Part

Processes involved

Rumen

Reticulum

Omasum

Abomasum

3.

What is meant by assimilation?


________________________________________________________________

CHAPTER 5:
NUTRITION

4.

Using the above figure, describe how body cells use glucose, amino acids and
lipids.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________

CHAPTER 5:
NUTRITION
5.

Identifying the macronutrients, the functions and effects of deficiency.

Macronutrient
Phosphorus

Functions
Effects of deficiency
Synthesis
of
nucleic
acids,
adenosine triphosphates (ATP) and
phospholipids
of
plasma
membranes.

Potassium

Reduced protein synthesis,


yellow-edged
leaves
and
premature death of plants.

Calcium

A major constituent of the middle


lamella of cell walls. Formation of
spindle fibres during cell division.

Magnesium

The main structural component of


chlorophyll. Activates many plant
enzymes. Involved in carbohydrate
metabolism.

Sulphur

6.

(a)

General yellowing of the


affected leaves or the entire
plants.

Fill in the boxes with the correct terms.

CHAPTER 5:
NUTRITION
6.

(b)

Complete the table below:

Structure

Functions/Adaptations for photosynthesis

Epidermis
Xylem
Phloem
Guard cells
Palisade mesophyll
Spongy mesophyll

7.

Comparing and contrasting the light reaction and dark reaction.

Light reaction

Differences
Light energy required

Dark reaction

Site of reaction
Substances
reaction

required

Products of reaction

for

CHAPTER 5:
NUTRITION
8.

Table below shows the calorific value of each class of foods in the diets of
Ahmad, Leela and Ai Mei.

Carbohydrates

Energy supplied to each individual (kJ)


Ahmad (teenager)
Leela (pregnant)
9048
5812

Ai Mei (teenager)
4236

Fats

3016

1953

1651

Proteins

2262

4017

3467

Vitamins

758

587

303

Minerals
Total

750
15080

651
13020

443
10100

Class of food

(a)

What is meant by a balanced diet?


________________________________________________________________

(b)

Calculate the percentage of


(i)

energy value of carbohydrates taken by


Ahmad :

Leela :

(ii)

energy value of proteins taken by


Ai Mei :

Leela :

CHAPTER 5:
NUTRITION
(iii)

energy value of fats taken by


Ahmad :

Ai Mei :

Why is the amout of calory required by Ahmad different from that required by Ai
Mei?
________________________________________________________________

(d)

Why does Leela require a greater amount of energy than Ai Mei?


________________________________________________________________

(e)

Draw a conclusion based on the percentage of calorific values of carbohyrates


and proteins the three of them consume.
________________________________________________________________

9.

Figure below shows parts of human digestive system.

CHAPTER 5:
NUTRITION

(a)

State where each of the following processes takes place.


(i)

Break down of starch into maltose

__________________________________________________________
(ii)

Hydrolisis of protein into polypeptides

__________________________________________________________
(b)

Draw and label a longitudinal section of the wall of part E in the space
below.

(i)

State the process that occurs at the part drawn in (b)

CHAPTER 5:
NUTRITION

_________________________________________________________

(ii)

State two characteristics of part E that will help the process in (i)
function efficiently

__________________________________________________________
(d)

(i)

State how the removal of organ D may affect the digestive system.

__________________________________________________________
(ii)

Give the best advice on the diet of the patient whose organ D has
been removed in relation to his digestive system.

__________________________________________________________

(e)

State the problem that will occur to an individual who assumes a


vegetarian diet.
__________________________________________________________

10.

Figure below shows the set-up of an experiment to study the factors


affecting the rate of photosynthesis

CHAPTER 5:
NUTRITION
(a)

10

Give the definition of photosynthesis

__________________________________________________________
(b)

What is the function of potassium hydrogen carbonate in the


experiment?

__________________________________________________________

Based on the result of the experiment, state the effect of light


intensity to the rate of photosynthesis.

__________________________________________________________
(d)

State three main procedures which are necessary when observing


the effect of light intensity to the rate of photosynthesis.
1.
2.
3.

(e)

Draw a graph showing the relationship between the rate of


photosynthesis and the concentration of carbon dioxide.

CHAPTER 5:
NUTRITION
11.

11

Figure below shows the symptoms of health problems of two individuals,


P and Q.

(a)

(i)

State the health problems suffered by the two individuals


Individual P :__________________________________________
Individual Q :__________________________________________

(ii)

What is the cause of health problem in individual P?

__________________________________________________________
(b)

Children require larger amount of protein intake compared to


labours, whereas labours require larger amount of carbohyrates.
Explain the above statement.
__________________________________________________________

(i)

What is the reason for the health problem in individual Q?

__________________________________________________________
(ii)

Explain your answer in (i)

__________________________________________________________

CHAPTER 5:
NUTRITION
(d)

12

State two differences between the health problem in individual Q and the
disease anorexia nervosa.
1.
2.

12.

Figure below shows the stomach of a man and a cow.

(a)

Give two characteristics to differentiate the stomach of the man from the
cow.
__________________________________________________________

(b)

(i)

Name the compartments of the cows stomach in sequence


starting from the oesophagus

CHAPTER 5:
NUTRITION

13

__________________________________________________________
(ii)

What is the ruminants true stomach?

Give a reason for your

answer.
__________________________________________________________

Describe what happens in the largest compartment of the cows stomach.


__________________________________________________________

(d)

Describe what happens in the stomach of the man


__________________________________________________________

13.

Figure below show a cross section of the small intestine showing the villi and
their blood supply.

(a)

What is the main function of the villus?


__________________________________________________________

CHAPTER 5:
NUTRITION
(b)

14

What is Q? State its function.


__________________________________________________________

State the differences in the composition of the blood capillaries and Q.


__________________________________________________________

(d)

Describe the adaptations of the villus for the absorption of digested food.
__________________________________________________________

14.

A student is planning to investigate the presence of starch in a leaf by carrying


out a simple experiment in the laboratory. He sets up the apparatus as shown in
the figure below.

(a)

In the space provided, draw an arrangement of the apparatus for Step 2


and Step 4.

CHAPTER 5:
NUTRITION

(b)

15

State the reasons for all the mentioned steps.


__________________________________________________________

(i)

What is the expected result in Step 4 if the leaf contains starch?

__________________________________________________________
(ii)

State one safety procedure while carrying out step 2.

__________________________________________________________
(d)

Explain how some features of leaves contribute to the efficiency of the


leaves in carrying out photosynthesis.
__________________________________________________________

(e)

Draw a cross-section of a leaf.


photosynthesis.

Label all the structures involved in

CHAPTER 5:
NUTRITION

15.

16

Figure below shows the two stages of photosynthesis.

(a)

(i)

State the organelle in the plant cell where the above


process occurs.

__________________________________________________________
(ii)

In the space provided, draw a labeled diagram of the


organelle mention in (a) (i).

__________________________________________________________

(b)

(i)

Name stages X and Y and their sites respectively

X :________________________________________________________
Y :________________________________________________________
(ii)

Explain the process that takes place in X.

__________________________________________________________

CHAPTER 5:
NUTRITION
(iii)

17

Explain the significance of process at stage Y.

__________________________________________________________

Write an equation of the overall process of photosynthesis.


__________________________________________________________

(d)

State two differences between the light reaction and the dark reaction.
__________________________________________________________

Essay
1.

Diagram 1 shows three organism, P, Q and R.

DIAGRAM 1
(a)

(i)

Describe the type of nutrition in P and Q.


[4

marks]

CHAPTER 5:
NUTRITION
(ii)
(b)

2.

18

Explain one similarity and four differences between the alimentary


canal of Q and R.
[10 marks]

Constipation, night blindness and anemia are three health problems.


State the cause and suggest the ways to overcome these health problems
from nutritional aspects.
[6
marks]

Green plants synthesize their food through the process of photosynthesis. The
chemical process of photosynthesis can be summarised as in the schematic diagram
in Diagram 2.

CHAPTER 5:
NUTRITION

19

DIAGRAM 2
(a)
State the meaning of photosynthesis based on the schematic diagram in
Diagram 2.
[2
marks]
(b)

Starting with water and carbon dioxide as the raw materials, describe how
a green plant produces starch molecules.
[8
marks]

(c) It is found that the process of photosynthesis contributes to the balance of


nature.
Explain how air pollution may have an effect on photosynthesis and the balance
of nature.
[10
marks]
3

(a) Explain what is meant by the term saprophyte. State the importance of saprophytes to
humans and their role in industries.
[10 marks]
(b) Explain what is meant by the term parasite? Give two examples of parasites.
[6 marks]
(c) State two similarities and two differences between saprophytes and parasites.
[4 marks]

Paper 3 Exercises
Question 1

1 An experiment was carried out to determine and compare the energy


content in white bread and peanuts.
The mass of each food sample used was 5 g.
The volume of distilled water was20 ml.
The density of water is 1 gml

CHAPTER 5:
NUTRITION

20

Figure 1 shows the set-up of the apparatus used in the experiment.

Figure 2 shows the initial water temperature for each of food sample.

Table 1 shows the highest water temperature after each food sample is
completely burnt.

(a) (i) Record the initial water temperature in the space provided in
Figure 2
.
(ii) Record the final water temperature in the boxes provided in
Table 1.

CHAPTER 5:
NUTRITION

21

[3 marks]
(b) (i) State two different observations made from Table 1.
1. ___________________________________________________
___________________________________________________
2. ___________________________________________________
___________________________________________________
[3 marks]
(ii) State two inferences from the observation in (b)(i).
1.____________________________________________________________
______________________________________________________________
2.____________________________________________________________
______________________________________________________________
[3 marks]
(c)

Complete table 2 based on the experiment that was carried out.


Variables
Manipulated variable

Particulars to be implemented
How to alert the manipulated variable

______________________________ __________________________________________
______________________________ __________________________________________
______________________________ __________________________________________
Responding variable

How to determine the responding variable

______________________________ __________________________________________
______________________________ __________________________________________
______________________________ __________________________________________

CHAPTER 5:
NUTRITION
Controlled variable

22

How to maintain the controlled variable

______________________________ __________________________________________
______________________________ __________________________________________
______________________________ __________________________________________
(d)

Based on the result of the experiment, what can you deduce about the
energy value?
___________________________________________________________
___________________________________________________________
___________________________________________________________

Question 2
1. Determining the vitamin C content in various fruit juices
Objective:
To determine the vitamin C content in juice
Problem statement:
of vitamin C?
Hypothesis:
Lime juice contains a higher concentration of vitamin C compared to pineapple
juice and orange juice
Variables:
Manipulated variable: Types of fruit juice
Responding variable: Volume of fruit juice needed to decolorize the 1 ml DCIPP
solution/ % of vitamin C
Fixed variable: Volume of DCIPP solution
Materials dan Apparatus

CHAPTER 5:
NUTRITION

23

solution, o.1 % ascorbic acid solution, freshly prepared lime juice,


pineapple juice and orange juice, Specimen tubes, a syringe ( 1 ml ), syringes ( 5
ml ) with needles, beakers ( 50 ml ), gauze cloth and a knife
Technique:
To ..the volume of fruit juice needed to decolorize the 1 ml DCIPP
using
Procedure:
1. Four specimen tubes are .. as ascorbic acid, lime juice , orange
juice and pineapple juice
2. 1 ml of DCIPP solution is placed in each specimen tube
3. A syringe is filled with of ascorbic acid solution
4. The needle of the syringe is immersed in the DCIPP solution
5. The ascorbic solution is added drop by drop to the DCIPP solution and the
tube is shaken slowly
6. The amount of ascorbic acid solution use to decolorize the DCIPP solution
is
7. Steps 2 to 6 are . using lime juice, orange juice and pineapple juice
8. The percentage and concentration of vitamin C in the fruit juices are
calculated
9. The data collected is recorded in a table
Results:
Solution
Ascorbic
acid
Lime juice
Pineapple
juice
Orange
juice

Initial
volume
(ml)
5.0

Final
volume
(ml)
4.0

Volume
used (ml)

5.0

2.5

2.5

5.0

1.4

3.6

5.0

1.0

Percentage
of vitamin C
(%)
-

Concentration
of vitamin C
(mg/ml)
-

1/1.25 x 0.1 0.4


= 0.04
1/3.6x 0.1 = 0.3
0.03

CHAPTER 5:
NUTRITION

24

Calculation:
Percentage of vitamin C = Volume of 0.1 % ascorbic acid solution x 0.1
Volume of fruit juice
Concentration of vitamin C = Volume of 0.1 % ascorbic acid solution
Volume of fruit juice
a) Percentage of vitamin C in lime juice = 1/2.5 x o.1 = 0.o4
Concentration of vitamin C in lime juice = 1/ 2.5 = 0.4 mg / ml

Conclusion:
The juice contain more vitamin C than . juice and juice

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