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NUTRITION
1.
(a)
Label A to F
(b)
Complete the table
below.
Part
A
Enzyme
Digestive process
2.
CHAPTER 5:
NUTRITION
(a)
(b)
Reticulum
Omasum
Abomasum
Part
Processes involved
Rumen
Reticulum
Omasum
Abomasum
3.
CHAPTER 5:
NUTRITION
4.
Using the above figure, describe how body cells use glucose, amino acids and
lipids.
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CHAPTER 5:
NUTRITION
5.
Macronutrient
Phosphorus
Functions
Effects of deficiency
Synthesis
of
nucleic
acids,
adenosine triphosphates (ATP) and
phospholipids
of
plasma
membranes.
Potassium
Calcium
Magnesium
Sulphur
6.
(a)
CHAPTER 5:
NUTRITION
6.
(b)
Structure
Epidermis
Xylem
Phloem
Guard cells
Palisade mesophyll
Spongy mesophyll
7.
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
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)
(b)
Leela :
(ii)
Leela :
CHAPTER 5:
NUTRITION
(iii)
Ai Mei :
Why is the amout of calory required by Ahmad different from that required by Ai
Mei?
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(d)
(e)
9.
CHAPTER 5:
NUTRITION
(a)
__________________________________________________________
(ii)
__________________________________________________________
(b)
Draw and label a longitudinal section of the wall of part E in the space
below.
(i)
CHAPTER 5:
NUTRITION
_________________________________________________________
(ii)
State two characteristics of part E that will help the process in (i)
function efficiently
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(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.
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(e)
10.
CHAPTER 5:
NUTRITION
(a)
10
__________________________________________________________
(b)
__________________________________________________________
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(d)
(e)
CHAPTER 5:
NUTRITION
11.
11
(a)
(i)
(ii)
__________________________________________________________
(b)
(i)
__________________________________________________________
(ii)
__________________________________________________________
CHAPTER 5:
NUTRITION
(d)
12
State two differences between the health problem in individual Q and the
disease anorexia nervosa.
1.
2.
12.
(a)
Give two characteristics to differentiate the stomach of the man from the
cow.
__________________________________________________________
(b)
(i)
CHAPTER 5:
NUTRITION
13
__________________________________________________________
(ii)
answer.
__________________________________________________________
(d)
13.
Figure below show a cross section of the small intestine showing the villi and
their blood supply.
(a)
CHAPTER 5:
NUTRITION
(b)
14
(d)
Describe the adaptations of the villus for the absorption of digested food.
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14.
(a)
CHAPTER 5:
NUTRITION
(b)
15
(i)
__________________________________________________________
(ii)
__________________________________________________________
(d)
(e)
CHAPTER 5:
NUTRITION
15.
16
(a)
(i)
__________________________________________________________
(ii)
__________________________________________________________
(b)
(i)
X :________________________________________________________
Y :________________________________________________________
(ii)
__________________________________________________________
CHAPTER 5:
NUTRITION
(iii)
17
__________________________________________________________
(d)
State two differences between the light reaction and the dark reaction.
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Essay
1.
DIAGRAM 1
(a)
(i)
marks]
CHAPTER 5:
NUTRITION
(ii)
(b)
2.
18
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]
(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
CHAPTER 5:
NUTRITION
20
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. ___________________________________________________
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[3 marks]
(ii) State two inferences from the observation in (b)(i).
1.____________________________________________________________
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2.____________________________________________________________
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[3 marks]
(c)
Particulars to be implemented
How to alert the manipulated variable
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Responding variable
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CHAPTER 5:
NUTRITION
Controlled variable
22
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(d)
Based on the result of the experiment, what can you deduce about the
energy value?
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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
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)
-
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