1 Autotrophie nutrition isa type of nuttin in which ‘organisms. synthesise their foods he organic materials they require) from inorganic sources. 2. Heterotrophicnuttion isatype of nutrition in which the organisms cannot synthesis their own foods but must obtain them by consuming other organisms or thot oman poids 3A balanced diet contains al the classes of food in the appropiate proportion to full the dally energy sequent apetson ad for mth ago 4 Age, sex, body weight, occupation, climate and are some ofthe factors which affect the ‘energy requirement, a venn ‘an organic nutrient required by the body in relatively small amounts to maintain. normal health. (Vitamins B complex generally function as coenzymes.) 6 Minerals are simple inorganic nutrients which must be obtained through the det. 7 Roughage or dietary fore is the part of plant food which cannot be digested and consists mainly of cellulose. Deficiency of dietary fibre can lead t0 ‘constipation art other disorders. {8 Malnutrition is due to an unbalanced diet, in which ‘certain nutrients are either deficient, in excess, or are rot inthe right proportion. 9 Physical digestion involves the sping up of food into smaller pieces by mechanical means. Chemical requires the action of digestive enzymes “serene ebohiealfane alee soluble molecules which can be readily absorbed {and assimilated by the body. 10. Digestion of starch begins in the mouth, where the salivary glands secrete saliva, which coniinssalivary amylase. Chewed food mixed with saliva to form a bolus that is swallowed. Waves of peristalsis move teach bolus down the oesophagus tothe stomach. 114 Protein digestion begins in the stomach, where gastric juice containing pepsin and other substances Js secreted, The stomach contents are reduced t© watery chy 12 Digestion is completed and most nutrients are absorbed in the small intestine, which has a large surface area for absorption due to its many vill and microvilli 13. Enzymes and some other substances secreted by the pancreas the liver and the gall bladder aid digestion, Bile (secreted by the liver and then stored and released into the small intestine by the gall bladder) contains bile salts that speed up the digestion of fats by emulsifying it 14. The stomach of a ruminant has four chambers for cellulose digestion: rumen, reticulum, omasum and abomasum. The caecum and appendix of rodents are elarged to store the celllase-producing bacteria 15. Absorbed glucose and amino acids move into blood vessels in intestinal villi. Fatty acids and glycerol enter lacteals, and are later retuned to the circulatory system. The hepatic portal vein carries blood rich in ‘nutrients to the liver for processing. 16 Functions of the liver include bile secretion, regulation of blood glucose concentration, detoxication storage of mutes and deamination amino acids, 17 Peristalsis moves the intestinal contents into the large intestine, The colon, or large intestine, reabsorbs ‘water from the undigested’ material. Faeces are stored in the rectum, 18 Poor eating habits lead to various heath problems like gastritis, obesity, anorexia nervosa and bulimia. 19 Macronutrients, such as carbon and nitrogen, are needed in large amounts, mostly to build organic molecules, Micronutrients, including iron and zinc, act mainly as cofactors of enzymes. Stunting, ‘wilting and colour changes indicate various nutrient deficiencies in plans, 20. In photosynthesis, green plants, algae and certain bacteria use light energy to make sugar from carbon dioxide and water. During the process, they also produce oxygen. 24. In. plants, photosynthesis occurs. mainly within chloroplasts, which contain stroma and stacks of thylakoids called grana 22, The O, liberated by photosynthesis comes from 11,0. In photosynthesis, H,O is oxidised and CO, is teduced, height reaction occurs nga) converts ight energy to chemical energy and produce O, through photolysis of HO. The dark reaction (occurs in siroma) assembles sugar molecules from CO, 23, Light intensity, concentration of carbon dioxide, femperature and water are major factors affecting the rate of photosynthesis. ; [—— SSSy= MULTIPLE-CHOICE QUESTIONS J Instructions: Each question is followed by four options A, B, C and D. Choose the best option for each question. GBD pes ornucrivion 1 Which of the following is not an autotroph? A Cactus B Flowering plant © Pitcher plant D. Water plant Diagram 1 shows a type of organism, What is its mode of nutrition? 5 Table 2 shows the various kinds FB of food and their respective "= amounts consumed by a student on aparticularday, a 8 "rot |! per 100) Mil 150 | 200 Margarine| 50 | 2500 Rice 300 | 2000 Potato 50 | 500 | Chicken 100 | 800 ‘Banana 100 | 50 Table 9 ‘Whatis the percentage of vitamin Cin the sample of fruit juice? A 001% — C 0.05% B 002% D 0.1% Which of the following is not a characteristic of a vitamin? A. Vitamins are organic nutrients, ‘Vitamins can be either fat- or water-soluble. Vitamins are major sources of dietary calories. ‘Vitamins can serve as coenzymes or parts of coenzymes. Which of the following minerals is B c D {BI matched comectly with its major ‘What isthe total energy intake of the student, in ki? A Parasitism A 7650, C8650 BSaprophytism B73) D 10430 © Holozoie nutrition OMe 6 Table 3 shows the observations made during tests carried out 3 [Anorganism derives its on samples ofa certain food. pares iee bea ie} body of another organism. . Todine test for |The brown Whats the type ofnutrition | starch solution turns described above? blue-black. A Parasitism Benedict est [A brick-red B_ Saprophytism | Jforreducing precipitate is © Autotrophie nutri ee Pee Pyrslolreree nuts te _[Biuret est for [A blue solution protein isobserved. | 1g GF tuancedier i Tables 4 The measurements given in What could the food sample [By Table 1 were recorded during") possibly be? “Ss an experiment to determine A Biscuit © Meat 1 the energy value of food M. B Fish D Milk h 7 Thefollowing results were ‘ pease Oo eoaee oe | obtained in an experiment to Mins OF tar AD, determine the amount of vitamin al = 24°C inivmsremernne=26°C] Cin asamp oft ie Volume of 0.1% vitamin © at solution required to decolourise ‘What is the energy value of 10cm’ DCPIP solution = 02cm? food Minjg'? Volume of fruit juice required to ie ise oe decoloutise 1.0 em? DCPIP solution| B 252 D 1008 1.0 cm? 45 a __ ‘function in the human body? Calcium — [Component of certain amino acids (Component lof ATP and. the nucleic acids Required for muscle growth | ‘Maintenance, of the skeleton ‘Which two substances in the diet are necessary to prevent rickets? A. Calcium and vitamin C B Calcium and vitamin D © Tron and vitamin C D_ Iron and vitamin D Which of the following is true about roughage? A Roughage can be digested in the human body. Roughage is not essential to censure good health, Roughage prevents the accumulation of toxic substances in the rectum. Ahigh-fibre diet can result in haemorthoids or constipation. Phosphorus Sodium Sulphur c Practice 6 llDiagram 2 shows a food guide | 16 Which ofthe following enzymes is matched correctly with its substrate? Enzyme | Substrate A | Amylase | Protein B | Lipase | Starch | Pepsin | Lipids pagers p [ tvpsin | Provein Which level offood shouldbe 17 Diagram 4 isa graph showing Which structure, A,B, Cor consumed in the least amount? the effect of pH on the activity D, transports lipids and at- A Levelt C Level3 °® of enzyme X soluble vitamins? B Level2 D Level re ecaye stvty 20 Which of the following isnot a function ofthe liver? GD vatnuition ) ‘A Chemical digestion of carbohydrates 13, Diagram 3 shows the B_ Detoxification ofaleohol, photograph of child suffering drugs and poisons SS fHombvashiono. Late” Production of plasma proteins Diagram v0 D Storage of vitamins What is enzyme X? A. Pepsin B Renin Formation of Faeces € Salivary amylase and Defaecation D Trypsin. — t 21 Which of the following is the vesewoatnekor 48; Piasams shows pat ofthe function of colont Teveseisduetoalckot gRhumancigeivesten. A” Ahora of deat 3 nutrients into the blood. Bearbotydris feeoa tated, £ mse coasalietik Breaks down excess amino acids 14 Which of the following is, related to malnutrition? ‘A. Colour blindness B_ Down's syndrome © Muscular dystrophy What would happen ifpart Yis Paeaseaes eneeeecriiae GBD ixatuasing tating } ‘A. Lipase is not produced. Habits GBD Foca digestion ) 8 Fataigeston would stop Protein digestion would be ‘The Importance of reduced. aHealthy Digestive 15 The following are four Bensymes. D_ The duodenum contents serena ca Would be neutralised ser eta TAmplase + Lactase Which of the followingisa psychological dsorderin which the individual intentionally D_ Stores solid waste material until itcan be eliminated from the body. Diagrams All these four enzymes are ‘Assimilation of | deprives herself of ood to achieve involved in the breakdown of Digested Food severe los in body weight? A lipids ‘A. Anorexia nervosa B proteins 19 Diagram 6 shows a section B Bulimia © carbohydrates fB through avilusin the small C Lactose intolerance D_ mineral salts intestine. D_ Obesity Practice 6 46‘The Importance of Macronutrients and Micronutrients in Plants | _28 Which of the following is an essential macronutrient for the plants which can be obtained directly from the atmosphere? A Carbon B Hydrogen Magnesium D Sulphur 24 Which of the following experiments is able to determine ifan element is necessary for plant growth? A. Chemical analysis of plant ash B Growth ofa plant by hydroponics without an element C_ Measuring the weight of the plant and soil before and after plant growth D_ Measuring the amount of the element in the soil before and after plant growth CHD Photosynthesis C have been modified into thors D_ perform almost all of the photosynthesis ‘The Mechanism of Photosynthesis 27 Which of the following "7 dependent reaction of photosynthesis? ATP A B Water © Hydrogen atom D Carbon dioxide Questions 28 and 29 are based on | Diagram 7. | Diagram 7 shows the ultrastructure | ofa chloroplast as seen in cross section, Diagram 7 28 What are the main functions of the structures labelled Pand a 25 The following equation P 7 FBI represents the photosynthetic A. [Photolysis of] Fixation of proces eater [cO, mae B | Absompion | Phorolsio + water Slat yz flight water chlorophyll [Absorption |Fration of What is represented by X, Yand of light Co, a | Fhation of | Phorohss 0 ae] 00, eae A | Onvgen | Gene | Caton! 25 peti the function of struture ft B | Ghacose| Water [Ongen}) ALi absorption © [carbon [ucose}Ongen] |B. Carbohydrate storage dase © Carbohydrate synthesis p feabor Emery [Ongar] | D Proteinsynthess axe 26 Theleaves of cacti A. donotexist B_ are dropped during periods of drought Factors Affecting Photosynthesis GBD A caringAttiuae } towards Plants av 30 Diagram 8 isa graph which shows how the rate of photosynthesis varies with light intensity, ‘at of photosythess 0.13% 005 25°C (0.08% 60, 125°C Throne Diagram o Which of the following can be concluded from the graph about the rate of photosynthesis? The rate of photosynthesis is, A limited by ight intensity B_ limited by concentration of carbon dioxide © independent of temperature D independent of concentration of carbon dioxide 31. Diagram 9 shows an EB experiment set-up to study “® photosynthesis, waterbath a 37°C Diagram ‘Which of the following changes ‘could possibly cause the plant to produce gas bubbles at a higher rate? A. Replace the 60W bulb a40W bulb. B_ Usea different water weed. C Increase the temperature of the water to 50°C. D_ Add more sodium hydrogen carbonate to the pond water, Practice 6Whatis the method employed? | _D_ To prevent bacterial and GED tecinotogy Vocatin ‘A. Aeroponics | fungal decay Food Production B Direct seeding 32 Diagram 10shows amethod of | © Hydroponics 34 Pasteurisation involves instant EB food production which usesno | D_ Selective breeding (O cooling ofthe milk to below "8 soi or liquid medium. Instead, 10°C after which ofthe ‘fine nutritious mists sprayed | following procedures? ‘Technological ‘over rots suspended ina Technological | 1 Heating itto 68°C for 15 sealed chamber. Developments ee om | TL Heating it to 72°C for 15 ane 33 Which of the following is not seconds = | areason why foods have to be IIL Heating it to 63 °C for 30 ian | processed? minutes EB gonngctanter couten A To oxidise them | ageeatng 72 Soo |e Remain |g TT aw Diagram 10 Tala |B tana D mand ‘The diagram shows several parts, U, V, W, X, Y and Z, of the digestive system of a typical person, {a} The word equations below describe two hydrolysis reactions which take place “z- along the digestive system. By placing the "26 “appropriate letters U to Z in the boxes, indicate where the reactions occur. (i) Proteins -+ polypeptides [W] <———] {i Starch — maltose Ulory <4 (2 marks} (b) Structure ¥ is involved in the digestion of fats (i) Name structure Y. Samal intestine / duodenum i markt i) Name the end products of fat digestion. Glycerol and fatty acids. ii ark (ii) Name the enzyme which is responsible for the digestion of lipids in y. Lipase : it’mardi “J (6) The gallbladder stores bile. {i In which organ of the human body i bile produced? Liver it markt STRUCTURED QUESTIONS J i id A patient has had his gall bladder removed and requires a special (ig otis a Wastin diet, Which menu below would be mos suitable for this patient? awe Tees Place a tick (V1 in the box beside the most appropriate menu tees octuh oy — TORS, stycerl fat acs ied fish, chips, vce CC lhe ep oy Sausages, boiled potatoes, cream cake and sored in the Cold chicken, green salad, fesh orange [V Vigan Baked beans, bread and bute, icecream Ble alo helps to redoce Ui mark * || thee of the (i) Explain your answer for (ei. n your explanation, state the effects and provides an of the removal of gall bladder and how this affects digestion. sreeonment for he srayme _actons in the duodenum. ‘The menu should be fare. This because bile i eequired to emulsiy lipids, translorming large lumps of lipids into tiny crops, thus providing 3 larger surface area for digestive enzymes to act on, (2 marks) (b) Calculate the daily protein requirement per kg, of weight for the @ chita GD vatanceadier i | 11 mark} 1 Table 1 shows the recommended daily intakes of (ii) male adolescent energy and nutrients for different individuals Child Male Female ti mark (year old) | adolescent | adolescent (6) Based on the protein requirements calculated in 7 20 350 (b)G) and (i, explain the difference between that eon a required by the child and the male adolescent, 20 80 0 2 30 30 . markt | 6 2B 4 (@) For a person who does not take meat, explain abel why it is necessary for him to include soya beans in his diet. (a) Based on Table 1, explain why the male adolescent requires (@ only one-fourth of the vitamin D required by the child (marks) i) about twice the amount of iron required by the child [2 marks} (ii) less iron than that required by the female adolescent [2 marks} GBD Matnucrition (©) Diagram 1 Is a photograph showing the effect. ofa disease caused by dietary deficiency. Diagram 1 (0 Identify the disease. Umar mark) 49 Practice 6Cc (ii) State the constituent which is lacking in the diet, 1a mark it) Explain how X‘and ¥ function in the cell. x Ys Te marks} ‘Absorption and Assimilation of Digested Food 2 (a) State two major functions of the ileum. 1. es 2. (2 marks) (b) How do vill improve the efficiency ofthe ileum? [a mark) Diagram 2.1 shows a longitudinal section through avillus. Diagram 2.1 (©) (@ On Diagram 2.1, label the structures Q and R. 1 marks i) State the functions of Qand R. Q eae FR se as eh subee earnest (2 marks) | (ii) Explain how Q is adapted to earry out its particular functions. Ti mari Diagram 2.2 shows an epithelial cell of structure P in the villus shown in Diagram 2.1 Diagram 2.2 (@ @ Name the structures labelled X and Y in Diagram 2.2 Xs y; [2 marks Practice 6 | GHEY Tie Mechanism of Photosynthesis) 3 Diagram 3.1 shows a water plant and Diagram 3.2 shows a section through one of its leaves. \- lea on water sta Tea tak Diagram 32 (a) Identify structures P, Q and R. Pp Q R 13 marks) (&) (Suggest one function of the air chamber in. Diagram 3.2 which helps in photosynthesis. a markt (i) State a diferent function of the air chambers in relation to maintaining the position of the leaf, 1a mark) (c) State three ways in which the structure of this leaf is different from that of a typical plant sgrowing on land. 1 ee 2. 3. [8 marks)Diagram 3.3 shows a simple drawing of structure Pin Diagram 3.2 as seen on the surface of a leaf in the dark. Diagram 3.3 {@) Redraw Diagram 3.3 to show the cells as they ‘would appear in daylight. [1 mark] (©) Name the gases which pass into and out of a leaf in daylight. Passing into: Passing out: (marks! (8) Explain one possible advantage to a plant for RD Formation of Faeces and Defaccation (a). (@ Most absorption of nutrients occurs in the small intestine. The remaining undigested ‘material forms a solid mass, called faeces, in the colon, Describe the formation of faeces in humans, 4 marks 5 s Malnutrition is a state in which body functions-or development suffers due to inadequate or unbalanced food intake. Comment on the effects of prolonged deficiency of two types of nutrients have fon the development of a child. 16 marks) (b) Table 2 shows the components ofthe daily diet of a 16-year-old boy. The recommended dally energy intake for him is 13 200 Wl. keeping the stomata closed at night. Type of food | Amount @ | __Eneray i per 100) Rice 300 2000 Timarki [Chicken (eunry) [200 500 ESSAY QUESTIONS J Ea uy og} Fe 150 600 Co raccupereee 200 160 of Nutrition ha ee Butter 60, 2500 ) Milk 300 a0 «| [Potato chips 700 1350 Table? a Green plant Yscow 2: abot Diagram 4 (a) @ Describe the type of nutrition in organisms Xand Y. 4 marks i) State one similarity and four differences between the alimentary canals and types (of nutrition in organisms ¥ and Z. [H0 marks} (b) Beri-beri, constipation and scurvy are the symptoms caused by dietary deficiencies. State the causes and suggest the corresponding dietary sources required to overcome these nutritional problems. (6 marks} GBP Matnuteition GBD ova digestion 51 @ Based on ‘Table 2, calculate the energy ‘obtained by the teenager through his daily diet, State whether the food intake meets his daily energy requirement. (2 marks} (i) This teenager stays on this diet for an extended period of time. Discuss the ‘consequences of such practice on his health. (8 marks} EXPERIMENT 1 An experiment is carried out to determine the percentage of vitamin C in two packaged fruit juices: pineapple and mango juices. The following steps are carried out. Step |: Lem? of DCPIP solution is added to a test tube. 0.1% ascorbie acid (acting as standard solution) is added to the blue DCPIP solution using a syringe until it becomes decolourised step 2 Diagram 1.1 shows the volume of 0.1% ascorbic acid used to decolourise the DCPIP solution. Practice 6re (e) Complete Table 1 based on the experiment. [wet "| ‘Manipulated variable: | How to alter the Beginning ot Endot ‘wperment| export Volume of 0.19% ‘manipulated variable: 3] ascoric ad otuton = ent Diagram 1.1 ‘What to observe in the Responding variable: Steps 1 and 2 are repeated using pineapple juice and responding variable: ‘mango juice instead of 0.1% ascorbic acid solution, iagrams 1.2 and 1.3 show the results obtained. Begining ot Endot ‘periment experiment ‘Constant variable: How to maintain the | constant variable: Tablet (3 marks} (f) State the hypothesis for this experiment. 1 Votume o 3 )pnoappl ice = om Diagram 1.2 (3 marks) Begeringot End of et een: (g) When the ascorbic acid solution or the fruit juice is added to the DCPIP solution, itis not advisable to shake the test tube containing the mixture vigorously: Explain why. Volume of $ ‘mango ics = on Diagram 1.3 [8 marks} (a) Record the volumes of 0.1% ascorbic acid solution, pineapple juice and mango juice used to decolourise the DCPIP solution in the boxes provided in Diagrams 1.1, 1.2 and 1.3, respectively, [3 marks} (b) State the inference from the observations in. Diagrams 1.1, 1.2 and 13. (8 mars} (©) @ Constructatable to record the datacollected in this experiment, (8 marks} (ii) Caleutate the vitamin C ‘concentration in the following fruit juices: Pineapple juice: _mg em? ‘Mango juice: ___mgem” [3 marks} (4) Describe the relationship between the volume of the fruit julce required to decolourise the DCPIP solution and the vitamin C concentration of the fruit juice. (3 marks} Practice 6 (8) (@ The fruit juices are left to stand in glasses for a day before the experiment. Predict whether more or less of the fruit juice is required to decolourise the DCPIP solution. Explain your prediction, [8 marks) (ii) This experiment is repeated using fresh fruit juices instead. Predict the change in the volume of fruit juice needed to decolourise the DCPIP solution. Explain your prediction. (3 marks} (Gil) Another experiment is carried out to determine the concentration of vitamin C but the following substances are provided. forange] [1.0% — |{ Grape] 0.19 juice || ascorbic|| juice || DCPIP acid solution solution Categorise the above substances into reagents and materials to be tested. [3 marks}7. Observe the conditions of the | miauures at the beginning of the Tesponding variable: “The level of sucrose sol | experiment and again after Rise in the level of sucrose marked and recorded every 10 j 20 minutes. TGhulon every 10 minutes | minutes fora period of 40 minutes Presentation of at: ‘Constant variable: A 30%; suros soltion hed | Surrounding concentration of | concentration) is used. sucrose solution (a) Water molecules ean diffuse Hypothesis: The optimum pH for ||P hroughasemi-permeable —|_the activity of pepsin fan acide Q membrane ‘medium of pi 3 © Variables: zm SSRN TT] || Manipulate pt Conclusion: + Responding: Rat of enzymatic ‘The activity of pepsin is affected | reaction/degree ofcloudiness in by the pH ofits medium. pH, an sn the contents of test bes | ace medium, isthe most suitable + Constant: Volume and | medlum for pepsin funtion ; concentration of albumen efficient suspension, volume and | concentration of pepsin solution | and temperature of medium. droppers stopwatch, pli paper, wire | 1C 2B 3A 4G 8 C sue and atest tbe rack, 6A 7B 8C 8H 0D Materials Abumen suspension, 1% | 11 G 12D 18 © 44D 15 C pepsinsolution, Ol Mhydrochloric | 16 D 17D 18 B 19 D 20 A faci, 0.1 M sodium hydroxide 1B 2A 2A WBC || solution and distled water (26 a7 B 2A 29 90D (0) Therein thelewdofsucose | Technique:The condition ofthe | 31: D 32 A 33 A 34 B solution increases proportionally | xqures is observed inital and Pe after 20 minutes. ‘Structured Questions Teaches a maximum pointafter | Procedure To" Vitamin D helps in the | absorption and use of 1m (30 minutes. |. Prepare an albumen suspension (® G@ Thelevel of suerose | & cealeium and phosphorus solution remains constant. Vyaatina seg ae | ions in the formation of 500 ml of dstiled water. The suspension is then bolled and bn | Inthe male adolescent, the Ai) After the rise has reached ‘maximum point, it no Jonger increases because a cooled down, Lange particles are formation of bones and dynamic equilibrium has removed using glass wool, | tect is almost complete been achieved, 2, Prepare thre est tubes and thus lesser amount of ¢h) Osmosis the net movement of label hem P, Qand R | vitamin D is roquired. Oa a ee eregen | 3 Place Smfof albumen (i) Inthe red blood cell, Hae ee cenratce | stspensioninto cach test tube iron i the component of hhaemoglabin required for toa region of high solute using a syringe. eet esemi- | * 4 Add the following solutions to the transport of oxygen in cencenmion roahasent, * opeema | eet has ei Pot mfof1 M hydrochloric Ryman © ee and requires his blood 0 Gt of dised water +l transport more Oren Jodine | starch suspension) of 1% pepsin solution i blood through menstruation. solution [St#fehsuspension| |p: | mfof 0.1 M sodium | See ieeiana u uscdad Benedict | hydroxide solstion + ml of to replenish what isos. Bnei iacoe staton eae 5. Dip a piece of pH paper into Tekg! 2 Problem statement: What are the tachtest tube The pit ofeach | A MieetsofpH on the aciviyof——-——_mistures determined and wo ob a 13eke! Pepsi a (© Achild requires more proteins Per ement-Tostnyihe «6 Pacealihetetuesinawater Spare to he ale adeescet sa ot sn ctpepsin | bathat37-Cfor20rminutes— | pomote growth and forthe poems ice =" a2 eee Sor)building of new tissues dur the period of rapid growth. (4) Plant proteins are second class proteins because they do not Contain all the essential amino acids ‘Animal proteins in meat and proteins found in soya beans are frst lass proteins because they contain all the essential amino acids required by the ody. © @ Scary. i) Vitamin 2 (@) Digestion of proteins and carbohydrates Absorption of nutrients (b) Vili are humerous in number, thin-walled, and contain a network | ‘of blood capillaries and lacteal, (2. @ Q:network of blood capillaries, 2 lacteal (GQ: absorption and efficient transport of glucose, amino acids and water- soluble vitamins 2 absorption and transport ‘of glycerol, fay acids and fat-soluble vitamins (ii) The was ofthe blood capillaries are one-cell thick, allowing digested ood to diffuse easily into the bloodstream, Continuous low of blood carries the absorbed | nutrients away from the vill to maintain a concentration gradient between the blood inthe capillary and the ileum. (@ @ X:microvili Y¥: mitochondria i) X: increase the surface area for absorption Y: provide energy/ATP for ‘absorption against a ‘concentration gradient (active tanspor) 3 (a) P: guard cells Q: epidermal cell 2: vascular bundle | (©) @ Theat chamber allows for ‘easy diffusion of water and carbon dioxide through the interior ofthe leat to the palsade and spongy mesophyll cells during photosynthesis, (ll) They increase the buoyancy ofthe leaf thus, allowing it to oat onthe surface of the water. Ths provides maximum surface area (© Oxford Fajr Sr. Bh. (008974-1) 2010 for absorption of sunlight during photosynthesis, (©) ts stomata are mostly distributed on the upper epidermis ofthe leaves. Large numbers of chloroplasts are distributed throughout the Palisade as well asthe spongy ‘mesophyll cells, The upper epidermis is often covered by a thick, waxy cuticle to repel water and keep the stomata open, @ ara cot (6) Passing in: Carton dioxide Passing out: Oxygen (©) Photosynthesis eannot be carried ‘out in the dark. Henee, stomata, are closed to reduce water loss to | the atmosphere by anspiration, Essay Questions | 40 Organism Xsan autotroph, ‘while organism Vis a heterotroph, 2 Organism X syntheses ‘complex organic compounds from raw, simple inorganic substances such as water and carbon dioxide, sing sunlight as a source of energy manufactures its own food by | ‘photosynthesis. a Organism Ys unable to synthesise its own food but instead must obtain the nutrients from other organisms, It practises holozole nutrition by ingesting solid organie ‘mater which is eventually digested and absorbed into its body. ty Similarity: Both organisms do not secrete the enzyme cellulase to digest cellulose e Differences: Onganism Yas four stomach ‘chambers with pat of i involved in cellulose digestion. Organism Zhas one stomach chamber in which te cellulose digestion ‘does not take place e) Organism Z has a large eaecum In which cellulose digestion takes place. Organism Y does not havea large caecum, (2) For organism ¥ the cellulase producing microorganisins ate present in the stomach, while for organism Z, those ‘microorganisms are present in the caecum, 1 Partially digested food whieh {is passed out of the alimentary canal is ingested again by organism Z. Organism ¥does not ingest digested food passed ‘out ofits alimentary eanal, 2) (b) Beri-bert is a disease caused bya ow intake of vitamin B, (thiamine), leading to muscle weakness, nerve disorder and heart failure, Whole grains (Polished ones lack the thiamine rich seed coat), yeast extract, ruts, milk liver and legumes are ‘s00d sources of vitamin B,. (2) Constipation is due to faeces ‘moving too slowly through the ‘colon with a larger amount of ‘water being reabsorbed in the colon. The faeces become hard ‘and this will ead to painful defaecation. Constipation can bbe avoided by drinking a lot of fluid and having a daily diet ‘which sie in dietary bre Uiruits and vegetables). (2) Scurvy isa disease caused by deficiency of vitamin C, ‘which results in poor collagen formation. Symptoms include swollen bleeding gums and tooth loss. Dietary sources such as, rus fruits, tomatoes and green peppers are rich in vitamin C. [2] s@o Alter the absomption of nutrients has taken place inthe small intestine, the intestinal contents enter the colon 4 ‘The intestinal contents consist ‘ofa miscure of water, undigested substances, dead cells and dead bacteria, and indigestible fibre(1) ‘The movement of the undigested materials along the colon is slow and helped by peristalsis, a Water and minerals are absorbed into the bloodstream from the undigested remains in the colon, resulting in the formation of faeces. n i Deficiency in proteins: ‘There are two extreme forms of, protein deficiency: kwashiorkor and marasmus. In both cases, ‘smart Practice ICSS Biology Form 4 ‘hrswes)‘the mental and physical ‘development of the child is severely impaired. A child suffering from ewashiorkor has flaky skin, thin maiscles, thin hair and a swelling of the body especially the abdomen because of the retention of fu in tissues. The child often experiences stunted growth. 1 ‘A child with marasmus looks ‘emaciated with wrinkled skin. ‘Tis is due to lack of energy: providing nuteients on top of protein deficiency Deficiency in calcium, ‘and vitamin D: Tickets [sa disorder caused by ‘lack of ealelum, phosphorus or vitamin D.Icleads to Softening and weakening of the bones, a child suffering from rickets ‘may have bow legs (outward ‘curve of long bone of the legs) and a deformed ches. ‘A child with rickets can experience stunted growth fand will most lkoly be shorn al Stature as an adult. a oa 17 460 KJ. The food intake is sufficient ro meet his dally energy requirement, eI w Consequences ofthe diet: The diet of the teenager has sulficient intake of proteins (Gsh, chicken, sausage, egg and ‘milk, insufficient intake of carbohydrates (rice), excessive Intake of lipids chicken (curry), sausage, bute, milk and potato chips) and a complete lack of fruits and vegetables. ral Sufficient intake of proteins fs important fo the teenager during this period of rapid growth. He also needs food rich in ‘carbohydrates co provide enough energy for his active Iiestye. Without ample carbohydrates, he will fee! lethargic and become tired easily 1 Fis excess intake of lipids can lead to cardiovascular diseases He could eut down his intake of fatty and oily foods to avoid having pimples and acne. {1 He should consume more frults and vegetables to supply the {important nutrients needed, including vitamins and minerals a nm (© Oxford Fajr Sdn. Bh (008974-1) 2010 al} ruts and vegetables also provide | the essential roughage or detary | fibre, Deficiency of dietary fbre canlead to constipation and other disorders. mi! Processed meats lke sausages and snack foods like potato chips contain substances believed to be Mnked to the development of various Kinds of ‘cancer | Experiment 1 (a) Volume of 0.1% ascorbic acid solution = 1.0 em* ‘Volume of pineapple juice 1sen Volume of mango juice cm | (0) larger volume is required | by the mango juice compared to pineapple juice because it contains a lower quantity of vitamin C. Hence, a larger ‘volume of mango juice is needed to decolourise 1 cm of DCPIP solution. | @@ | oa | ascorbic 0 || 15 ao | =067 mg em” Mango juice =x 10 30 =033 mgem* (@) Pineapple juice contains a larger quantity of vitamin C. ‘Ths, asmaller volume of iis requited to decolourise lem | ‘of DCPIP solution. Mango juice | ‘contains a smaller quantity fofvitamin C. Thus, alarger | volume ofits required to ‘decolourise the same amount of DCPIP solution. © ‘Use diferent fruit juices Se Decolourisation | Volume of fruit ‘of DCPIP juice required 10 solution decolourise the DCPIP solution Concentration | 0.19% ascorbie ‘of ascorbic acid | acid is used (or ‘used as standard | 1 em of DCPIP solution (or | solution is used) volume of DCPIP solution used) (f) Packaged pineapple juice contains a higher concentration of vitamin C compared to ‘mango juice. (@ Atmospheric oxygen oxidises the reduced DCPIP solution And turns it blue again. Hence, "more fruit juice is required to reduce the DCPIP solution and the actual vitamin € content in the fruit juice cannot be determined accurately. ()() When lft to stand for day, te vitamin C in the fruit juice is easily destrayed by oxidation. ‘Therefore, more fruit juice is required to decolourise the DCPIP solution. Fresh fruit juices might contain more vitamin C than packaged ones because itis feshiy prepared and the vitamin Cis not yet ‘oxidised, Hence, the volume of fresh fruit juices needed to decolourise the DCPIP solution is ess. However, some packaged fruit juices are fortified with vitamin C (ith vitamin © ‘added artificially) In this instance, the volume of fresh frult juices required is ‘comparatively higher than those fortified with vitamin C. Reagents: 1.0% ascorbic acid solution, 0.15% DCPIP solution “Materials to be tested (Orange juice, grape juice @ ww Multiple-choice Questions Dem akeaseperen 6D 7B BA 9A 5B wc Smart Practice ICS Bology Form 4 These)