88
6.1 Type of Nutrition
No Marking scheme Marks
(a)
PLANT
Organism P Organism Q
Describe the type of nutrition in organism P and organism R. Organism P
F1-Autotrophic nutrition
P1-Synthesize its own glucose / starch from carbon dioxide and water with the help of light energy through the process of photosynthesis
Organism Q
F2-Heterotrophic nutrition/ holozoic
P2-Obtain its food source/organic substances from the surroundings (eat plant/ producer)
1 1
1 1 4
6.2 Balanced Diet
No Marking scheme Marks
(a) The necessity for a balance diet Trail Johor What is balanced diet?
F1-A balance diet contains al the seven major nutrients which include carbohydrates, protein lipids, vitamin, minerals water and roughage/(dietary) fibre
F2-In the correct amount and ratio// in the correct proportions to meet the daily requirement of the body
1
1 2
1. (a) Calculating the energy value
Type of food Quantity taken Energy /kJ per 100 g Energy obtained/kJ Moderately adult man Boy aged 15 years old Moderately active adult Boy aged 15 years old Rice 300 400 2000 8000 White bread 100 150 1500 1500 Butter 50 50 3000 1500 1500 Potato 100 100 500 500 500 Milk 100 200 300 300 600 Banana 50 100 50 25 50 Chicken 200 200 800 1600 1600
89 Complete table 5 by calculating the total energy obtained by each individual 2
Moderate active adult man Rice : 6000
Total energy obtained :11425 Boy aged 15 years old White bread :2250
Total energy obtained:14500
1
1 2 (b) The enrgy requrment for a girl aged 15 is 9000kJ daily
Types of food Quantity taken (g) Energy content (kJ/100g)
Rice 350 1500 Chips 150 1000 Roasted chicken 300 800 Grilled mutton 200 1200 Boiled potato 150 500 Chocolate 100 2500 yogurt 200 200 Egg 100 600
Calculate the daily total value taken by the girl2
Total eneygy value is 5250+1500+2400+2400+750+2500+400+600=15800kJ Working -1m
Answer with units -1m
1 1 2
(c) Is he daily menu a balanced diet?Explain the consequence to her health2 P1-no/the menu is not balnced diet
E1-The menu does no contain the 7 calsses of food in the approproate ratio//The menu is highly rich in carbohydarte and fats//no vegetables and lack vitamins//higher eneygy intake compared to energy requirment for a girl aged 15
1 1 2
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.
90 (a)
Food sample Mass Initial temperature of water(oC) Final temperature
of water(oC) Rise in temperature of the water (oC) Peanut 2.0 29 45 Dried prawn 1.8 30 34
State a hypothesis for this experiment
The peanut contains more energy (value) compared to dried prawns
1 1 (b) Record the rise in temperature of the water in the spaces provided in Table 1
Rise in temperature of the water ( 0C ) : Peanut : 16
Dried prawn : 4
( Both must be correct)
1 1 2
(c)
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
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
Energy value of the dried prawn = 20 X 4.2 X 4 Jg-1 1.8 = 186.7 Jg-1 1 1 1 1 4
(d)(i) Which food sample has a higher energy value?
The peanut 1 1
(ii) Give a reason for your answer in (d)(i).
Peanuts contain more lipids /Lipids have higher energyvalue than proteins 1 1 (e) The energy values of the peanut and the dried prawn are much lower than the theoretical
values. State two reasons for your answer.
1. Not all the energy released during the burning of the food is absorbed by the water; some is lost in the form of heat to the surroundings.
2. Some of the energy is absorbed by the boiling tube.
3. The food may not be completely burnt, especially the centre. ( Any two )
1
1 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 too quickly.
3. The distance between the food and the boiling tube must not be too far.
4. Make sure the thermometer does not touch the bottom of the test tube.( Any two )
1 1 1 1 4
91 Factor affecting daily energy requirement Trail Johor
No Marking scheme Marks
(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 1 2 (b) Pregnant women need more calcium in their diet .Explain why
P1 Calcium need for formation of bone and teeth of the mother P2 calcium also needed by the fetus to form the bone and teeth
P3 the mother to be need calcium to prepare the mammary gland to produce milk P4 milk is the food for the baby Any 2
1 1 1 1 3 (c) Individual group Daily energy
requirement/kJ
Carbohydrate/g Protein /g Fats/g
Man Sedentary work 10080 390 90 53 Moderate work 11760 455 105 62 Heavy work 16380 635 146 87 Women Sedentary work 7980 310 70 42 Moderate work 9420 260 85 49 Heavy work 12600 490 115 67 Pregnancy 10500 410 95 56 Children Up to 2 years 5040 195 45 27 3 to 6 years 6300 245 56 33
92 7 to 9 years 7560 295 70 40 10 to 12 years 8820 340 80 47 adolescent 13 to 15 years boy 10500 410 95 56 13 to 15 years girls 9420 360 82 49 16 to 18 years boy 12600 490 115 67 16 to 18 years 9420 360 82 49
Based on the table, Explain why different groups of people have different daily energy requirement 8
F1- Males require more energy input than a female
E1-Bigger body size//higher metabolic rate//thinner layer of insulating fat
F2-A person who a does heavy works need more energy than a person who is moderately work/sedentary work
E2-Type of occupation determine the rate at which energy from food is utilized F3-Growing children needs more energy per body weight
E3-The metabolic rate is higher because they require more energy for growth F4-Adolescent require more energy for growth and physical activities E4-They have reached maturity/puberty and are very active
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
1 1 1 1 1 1 1 1 1 1 1 8 (d)
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
E1-cause excess body weight/hypertension/cardiovascular problems P4 -carbonated drink contain excess sugar
E2-cause diabetes P5-containing colouring,preservatives/chemicals/acids 1 1 1 1 1 1 1 1 1 Breakfast
A plate of fried rice A cup of fresh milk Lunch
A bowl of chicken rice A piece of roasted chicken A bowl of chicken soup A glass of carbonated drink
Dinner
93 E3-cause cancer/gastritis
P6-cofee contain caffeine/drugs/chemicals E4-Acting on nerves
P7-Less/no vegetables E5-cause constipation
P8-Less vitamin/minerals/ferum//other example E6-For good health/make blood//other example OR
F-Yes
P1-Rice provides carbohydrates E1-For energy
P2-Fresh milk provide proteins E2-For growth of foetus E3-Calcium for bone formation P3-Roasted chicken provides proteins
E4--Less fats so less risk of cardiovascular problems P4-chicken soup provide minerals//examples
E5-for good health//other example P5-Banana provides fibre
E6-Avoid constipation 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 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
F1Vitamin e.g. calcium/iron/sodium/potassium/chlorine/magnesium/iodine/sulphur/phosporus/ Flourine/chlorine
F3-(dietary) fibre/roughage,eg cellulose from fruits/vegetables/plants F4- water
1
1 1 3
94 Nutrient content in food
No Marking scheme Marks
(a) Energy content in food Trail Johor
Different fruits have different content of vitamin C and energy value.By using your biiological knowledge explain briefly how to determine the vitamin C content and the energy value of an apple
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
3. The procedure is repeated using freshly sqeezed apple to determine the volume of juices required
4. The percentage and concentration of vitamin C can be calculated using formula. Energy Value
1. A sliced of apple is weighed
2. It is ignitd and placed under a boiling tube filled with water 3. The final tempearature of water in thr boiling tube is recorded 4. The energy value is calculated using formula
1 1 1 1 1 1 1 1 6 (b) Potato P Egg Q Oil R
Based on the diagram suggest a food test to determine the nutrient content in the food P,Qand R (i) Starch in food P
Iodine test fro starch
P1-Two drop of iodine solution id added to a test tube contaning porato cubes P2-The iodine soluiton turns dark blue,showing that starch is persent
(ii) Protein in food Q Millon‟s test fro protien
P3- 1ml of million „s reagentis added to the egg albumen solution in a test tube.The mixture is then heat
P4-A white precipitate is forn id for and then changes to a brick red precipitate when boiled, showing that protien is present
(iii) Lipid in food R Grease stain test fro lipid
P5-A drop of corn oil fripped onto a piece of filter paper.the paper is then dried gentely P6-A translucent stain is observed on the filter paper showing that lipid is persent
1 1 1 1 1 1 6 Minerals
No Marking scheme Marks
(a) State the function and symptom of deficiency of these minerals. State one source for each mineral
Calcium
1 - Needed for the formation of bones and teeth. 2 - deficiency in calcium will cause rickets in children
1 1 1
95 3 - and osteoporosis most often in women who have gone through menopause
4 - The source of calcium is milk / cheese. Ferum
5 - Required in the production of haemoglobin. - Insufficient ferum leads to anemia
7 - Ferum can be found in meat Iodine
8 - Important component of the hormone (thyroxine) produced by the thyroid gland. 9 - symptom of deficiency is goiter
10 - the source of iodine is sea food/seaweed/ iodine salt
1 1 1 1 1 1 1 1 1 1 10
No Marking scheme Marks
(b) Roughage or dietary fibre Trail Johor
State the function of food in R (Roughage/dietary fibre)/ State one importance of roughage in digestion
Aids/stimulates peristalsis//prevent constipation //absorbing and eliminating toxic substances 1 1
Selection of an appropriate balanced diet
No Marking scheme Marks
(a) Trial johor 2011
Name the class of food labeled R and S 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 P-Fish and meat
1 2
96 Explain why ice cream, butter cake are placed at level 4 in the food pyramid6
P1: Food at level 4 should only be taken in smallest amount / ratio. P2: Ice cream contains a lot of sugar.
P2: Sugar has high energy value.
P3: Excessive sugar in the body will lead to obesity / diabetes. P4: Butter cake contains a lot of lipid.
P5: Lipid has high energy value.
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.
1 1 1 1 1 1 1 1 1 1 1 (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.
P2: Water is important in all cell activities / physiological /biochemical processes in our body. P3 : Body need enough vitamins to preserve / maintain health// Any suitable example of vitamin and the related function
P4: Body need enough minerals to preserve / maintain health and growth // Any suitable example of mineral and the related function.
P5: Roughage is necessary in the diet to stimulate peristalsis / to prevent constipation.Any 4 P 1 1 1 1 1 (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
97 Choosing an appropriate diet for different target groups
No Marking scheme Marks
(a) The photographs in Figure 6.1 show three individuals with different needs for energy. A lady athlete/ (11 000kJ) A pregnant lady/ (10 000kJ) An old lady/ (6500kJ)
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.
98
6.3 Malnutrition
No Marking scheme Marks
(a) What is malnutrition? Essay & Structure F1-Malnutrition result from taking an unbalanced diet
F2-Certain nutrient are excess, lacking or in the wrong proportions
1 1 2 (b) Protein deficiency
Identify the deficiency disease shown in diagram 5.2
Rickets 1 1
(c) State the cause of the disease and possible effect on children 2 Cause: Lack of vitamin/calciuferol
Possible effect in children : bent leg
1 1 2
(d) Malnutrition caused by the unbalanced diet. Malnutrition of B (protein) for long term will affects certain health problem
Explain this statement
P1-Malnutrition due to the lacking, the excessive or the wrong proportion of nutrient intake for a long term
P2-Example of protein :bean/meat/fish P3-Lack of protein intake cause kwashiorkor
P4-Health problem/symptom: scaly skin/thin muscle /thin hairs OR
P3-Excessive protein intake cause gout/kidney stone/kidney damage P4-Health problem/symptom: inflammation of joint/urination trouble
1 1 1 1 1 1 4 (f) State two effect of malnutrition by giving suitable example 4
F1-Kwashiorkor E1-Protien deficiency F2-Marasmus
E2-Protien deficiency combined with a lack of energy-providing nutrient F3-Scurvy
E3- Deficiency vitamin C F4-Osteoporosis/oateomalacia
E4-Deficiency in calcium /phosphorus/vitamin D
1 1 1 1 1 1 1 1
99 F5-Obesity
E5-Excess carbohydrate and lipids F6-diabetes Mellitus
E6-Excess sugar
F7-Cardiovascular disease/high blood pressure E7-Excess saturated fat/cholesterol
Note: MAX 4 1 1 1 1 1 1 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.
3 -has the characteristic sign of scaly skin, thin muscles , thin hair and a swell of the body Diagram B
4- Rickets
5 - Vitamin D deficiencies
6 - poor teeth and bone formation in children 7 - leads to softening and weakening of the bones.. Diagram C
8 - Obesity
9 - excessive intake of food rich in fat
10 - body weight exceed by 20% of ideal/ normal weight t
1 1 1 1 1 1 1 1 1 10
100 Effect of excessive intake of nutrient
No Marking scheme Marks
(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 P2-Overconsumption of sugar cause overweight/obesity//diabetes //dental caries
P3-Overcomsumption of lipid cause obesity//cardiovascular disease
1 1 1 3 (b)
Content of fast food Excess of mineral salt
Excess fats Excess protein Insufficient fibre
Presence of food preservative,flavouring and food colouring 500 ml of soft drink excess sugar in the soft rink
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
F1-Excess mineral salts can cause higher osmotic pressure in the blood P1-Excess fats will be converted into cholesterol
F2-Cholesterol accumulates at the artery wall and cause arteriosclerosis 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. F4-Low in roughage can cause constipation.
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. P6-It may cause cancer
1 1 1 1 1 1 1 1 1 10 (c)
101 Explain whether the menu is suitable for the boy
Explain the consequences to his health if the boy continues taking the daily menu for a long time 5
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
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 processes//any suitable function of water
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 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
P7-It has sufficiebt vegetables and frut ( banan ) which are rich in fibre /roughage to prevent 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
If the boy keep taking the above menu his total eneygy value is not enough //eneygy needed is less than energy taken
(i)Bad effect to the boys (ii)Rickets,lack of vitamin D (iii)Beri beri, lacking of vitamin B (iv)Scuvry, lack of vitamin C (v)Kwashoir, lack of protien
(vi)Cretinism, lack of iodine//any suitable healthy problem (vii)Diabetes Any one bed effect
1 1 1 1 1 1 1 1 1 1 1 1 1 1 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
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 Of fatty tissues.
E3 : Reduces the flow of blood
E4 : The heart muscles become starved of oxygen and dies E5: The girl might get heart attack.
Any three 1 1 1 1 1 1 3
102
6. 4 Food digestion
Digestion of carbohydrate, proteins, and lipids
Sites of digestion
Question & Marking scheme
Mouth Name the secretion and the enzyme found in mouth Secretion : Saliva
Enzyme: Salivary amylase
Write a word equation to show the process of food digestion in liver (1) Salivary amylase (1)
Starch + water Maltose Explain how starch is digested in mouth TIPS:
F1-(Digestive glands) secreted (digestive juice) which contain ( enzyme ) into ( site of digestion)
E1-Which hydrolysed ………into ……… Stomach Name the secretion found in R
Gastric juice
Name a enzyme found in R Pepsin /Renin
Based on your answer in write a word equation to show the process of food digestion in (1) Pepsine (1)
Protien+ Water Polypeptide /peptone (1) Renin (1)
Caseinogen + Water casein Any one [2marks] Explain how he Protien is digested in stomach
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 P1-Provide acidic medium
P2-Dor optimal reaction of enzyme pepsin Duodenum
(liver) Name the secretion which passes down tube W and state its function. 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. P2 - Synthesis plasma protein such as fibrinogen / prothrombin from amino acids. P3 - Synthesis bile.
103 P4 - Storage of nutrients such as fat-soluble vitamins (A & D)/ B12/ ferum/ copper/ potassium. P5- Detoxification of poisonous substances such as alcohols/drugs/ toxins/pesticides/carcinogens /poisons.
P6 - Deamination of amino acids. 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
2 - Acid medium is less suitable for the action of enzyme lipase, amylase and trypsin 3 - less/ no lipid is digested/hydrolysed to fatty acid and glycerol by lipase
4 - less/ no starch is digested/hydrolysed to maltose by amylase 5 - less/ no polypeptide is digested/hydrolysed to peptides by trypsin Duodenum
(Pancreas) Which organ involves in digestive system and endocrine system Organ S State the function of the organ labeled (pancreas)
In digestive system : secretes enzyme lipase, amylase and trypsin In endocrine system : Secreted insulin and glucagon
Name the secretion found in X Pancreatic juice
Name a enzyme
Pancreatic amylase/trypsin/lipase
Write a word equation to show the process of food digestion in liver (1) Pancreatic amylase (1)
Starch+ Water Maltose
(1) Trypsin (1) Polypeptides + Water Peptides
(1) Lipase (1)
Lipid droplets + Water Fatty acids + Glycerol Any one Explain how starch is digested in duodenum
F1-The pancrease secreates an amylase into the duodenum E1-which hydrolysed starch into maltose
TIPS: for tyrpsin/ lipase
F1-(Organ involved) secreted (digestive juice) which contain ( enzyme ) into ( site of digestion)
E1-Which hydrolysed ………into ………
After having a meal containing rice fish vegetable, the glucose level in the body increase3 F-Q/Pancreases secretes insulin
P1-Insulin stimulate the conversion of glucose into glycogen/the rate of respiration is increased P2-reduced the blood glucose level to normal
(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
104 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
E1- no / incomplete lipid digestion F2- no / less secretion amylase E2- no / less starch digestion F3 -no / less secretion trypsin E3- no / less protein digestion F4- No insulin released
E4 -the blood glucose level high F4 /F5 F5 : No glucagon released E5- the blood glucose level low
What advice can you give to the patient to help him handle his health problem that may arise from the removal of organ S
P1-Avoid / Reduce the intake of oily food
P2-Avoid / Reduce the intake of carbohydrates /sugar P3-Reduce the intake of protein
P4-injections of insulin P5-pancreas implantation
A man is suffering from cancer, his organ Z need to be removed. What should he do to handle health problems that may arise from the removal of organ Z?
P1 - Reduce the intake of high carbohydrate food / protein /fatty food. P2 - Get insulin injection when needed / if glucose level too high. P3 - Get glucagon‟s injection when needed / if glucose level too low. P4 - Pancreas transplant.
P5 - Eat more vegetables / fruits.
Ileum Name the secretion and enzyme found in Y Secretion : Intestinal juice
Enzyme: Maltase/lastase/sucrase/erepsin State the final product of protien digestion in T Amino acids
State one importance of the final product you state in P1-bulid new cells/growth
P2-Repair/renew damaged cell
P3-Producing enzyme /antibodies / hormones
State the final product of carbohydrate digestion in T Glucose
Name an enzyme involved in the digestion of carbohydrate in T Amylase pancreatic amylase
Write a word equation to show the process of food digestion in Ileum [2marks] (1) Maltase (1)
105 (1) lactase (1)
Lactose +Water glucose + galactose (1) sucrase (1)
Sucrose + water glucose +fructose (1) Erepsin (1) Peptides + Water amino acids Explain how the Maltose is digest in Ileum TIPS:
F1-(Organ involved) secreted (digestive juice) which contain ( enzyme ) into ( site of digestion)
E1-Which hydrolysed ………into (Product)
Explain the digestion of food
No Marking scheme Marks
(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
P1-Saliva is secreted by the salivary glands in the mouth P2-Salivary gland secretes amylase /saliva contain amylase P3-Amlase will hydrolyse starch into maltose
P4-Remaining starch and ,maltose enters the stomach
P5-(stomach do not cantina carbohydrase), so no digestion of carbohydrate P6-Will take place in stomach
P7-Duodenum received pancreatic amylase from pancreas
P8-Pancreatic amylase will hydrolyse the remaining starch into maltose P9-the wall of ileum secretes ,maltase
P10-Maltase will hydrolyse maltose into glucose Any 6
1 1 1 1 1 1 1 1 1 1 10 (b)
106 Criteria
1. Identify the classes of food in fried food P /banana 2. Peristalsis occurring in the any parts of alimentary canal 3. Digestion of carbohydrate in month//ileum with correct enzyme 4. Digestion of fats in duodenum//ileum with correct enzyme 5. Any correct product of carbohydarate
P1-Fried banana /food P is rich in carbohydrate/starch and fats
(physical digestion takes place in the mount where fried banana are chewed into smaller pieces of carbohydrate)
P3-In the month Salivary amylase hydrolysed the pieces of carbohydrates/starch P5 in to maltose
P2-The food is push down the oesophagus through peristalsis (In stomach ,Food P is not hydrolysed)
P4-Fats is hydrolysed /break down P5-To fatty acids and glycerol by lipase // Lipase
Fats + Water Fatty acids+ glycerol ( in an alkaline medium) In ileum
P4&P5( fats is hydrolysed /break down into fatty acids and glycerol
P3&P5-Maltose is hydrolysed into glucose//sucrose is hydrolysed ny sucrose to glucose and fructose//lactose is hydrolysed by lactase to glucose and galactose (in alkaline medium)
1 1 1 1 1 1 1 1 1 1 10
(c) The main food for baby is milk ,describe th digestion of milk in the stomach 4 P1-(gastric glands in the wall of ) stomach secrete gastric juic
P2-Gastric juice ( cintian mucus.HCl),Pepsin nd renin
P3-Renin coagulates milk by converting soluble milk protien caseinogen to ythe insoluble casien
P4-Casein ios then hydrolysed( digested) by pepsin to peptones P5-HCl optimises pH in the stomach for action of enzyme
1 1 1
1 1 4 Digestion of cellulose in ruminants and rodents
No Marking scheme Marks
(a)
Explain One similarity and four differences between alimentary canal R and S Similarity:
107 F1-The alimentary canals of both R and S have bacteria/protozoa to hydrolyse cellulose
E1-both and S do not produce cellulose in their food Differences:
F2-R has 4 stomach chambers but S has One stomach chamber E2-The stomach of S is not involved in cellulose digestion F3-The size of caecum for R is small but S has a large caecum E3-Caecum for S is involved cellulose digestion
F4-the bacteria and protozoa in r are found in the rumen and reticulum While in S they are found in the caecum
E4-To produce enzyme cellulose
F5-Food passes only once in R but twice in S //regurgitation take Place in R, but does not take place in S
E5-R-to increase efficiency of cellulose action S-To complete food absorption
1 1 1 1 1 1 1 1 1 1 1 10 (b) Compare the process of cellulose digestion in organism R and S
Similarities
1 - Both have alimentary canal which are made up of the oesophagus, stomach, small intestine and large intestine.
2 - Both are unable to produce cellulase to digest cellulose.
Organism Q Organism R
1 The type of diet is omnivores The type of diet is herbivores 2 Stomach has one chamber Stomach has four chambers 3 Microorganisms in the digestive tract do
not play an important role in digestion of cellulose/ do not have enzyme cellulase to digest cellulose.
Bacteria and protozoa in rumen and reticulum secrete the enzyme cellulase to digest cellulose
4 The food from the mouth is swallowed to the stomach without regurgitation.
The food from the mouth is swallowed to the rumen and reticulum, then it is regurgitated into the mouth to be chewed again before being swallowed into the omasum. 1 1 1 1 1 1 6 (c) The digestive system of rodent and herbivores
By giving one example of organism S , explain how the structure involved in the digestion process
108 Example of organism S: Rabbit/other examples of rodents
E1-Stucture T/caecum are enlarge to store the cellulose producing bacteria E2-Plants eaten contain cellulose
E3-Bacteria in structure T caecum produce cellulose to digest cellulose to digest cellulose
1 1 1 3 Problem associated with food digestion
No Marking scheme Marks
(a)
Explain the effect of malfunction of organ S and organ R to the digestion of food P Malfunction of liver
P1-Too little /no bile is secreted by the liver
P2-Resulting fats is not / hardly emulsified //medium is not alkaline Malfunction of pancreas
P3-Too little / no pancreatic juice us secreted
P4- lipid is not / hardly hydrolysed by amylase to maltose P5-Starch is not /hardly hydrolysed by amylase to maltose Any 4
1 1 1 1 1 4 (b)
A paitien has organ X removed
Explian the effect of removal of organ X on enzyme and hormones and these affect the digestion and level of glucose in the blood
F1-no insulin secretion
E1-Excess blood glucose cannot be converted to glycogen E2-Blood sugar level increases
F2-No glucagons secretions
E3-Stored glycoen cannot be converted to glucose
E4-Low blood glucose level cannot be increase to normal level F3-No trypsin secretion
E5-Protiendigestion not completed F4-No amylase secrerion
E6-stach digestion not cimpleted
1 1 1 1 1 1 1 1 1 1 R S X
109 F5-No lipase secretion
E7- Lipie not digested.No lipid digestion in body E8-Body donot have enough amino avids and glucose
E9-No fatty acids and glycerol All 5F+any E
1 1 1 1 10 (c) Predict wht will happen to a perosn if fails to function (liver)?
P1-Digestion of lipid /starch/protien is distribed P2-risk have diabetes mellitus
P3-(because)excess glucose cannot be converted in to glycogen
1 1 1 3 (d) Mr X is an obese person. He undergoes an operation to shorten his small intestine
Explain how that treatment can help Mr.X to reduce his body mass
P1-small intestine is the site/where digestion /absorption of ( digested) food occur
P2-lower rate of hydrolyzing of food ( to simplest food)P3-Iluem /small intestine ( has intestinal gland to ( produce ( intestinal juice containing digeative enzyme
P4-Shorter ileum has lesser villi/lower surface area P5-As the rate of diffusion of digested food is slower
P6-Less digested food is absorbed into blood capillary from the villus P7-the body tissue receives less glucose ( to undergoes cellular respiration )
P8-Lack of glucose will cause the adiposed tissues/stored fat to be oxidized/used to produce energy
P9-Reducing the amount of fats stored// increasing the amount of fats used P10-Thus reducing the body mass
1 1 1 1 1 1 1 1 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 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
P4-Alkaline medium that is an optimum meduim for the digestion of lipids, carbohydrate and protein cannot be created.
P5The digestion of lipids, carbohydrate and protein are affected. P6-More acid in the duodenum, it leads to duodenum gastric.
1 1 1 1 1 1 4
No Marking scheme Marks
(f) Gallstone preventing the flow of bile
A man has his bile duct blocked with gallstones. He is advised to cut down on his fat intake. Explain why such an advice is given to him?
F1 : ( When the bile duct is blocked) , bile cannot be channeled out to the duodenum F2 : Fats / lipids cannot be emulsified
F3 : Digestion of fats /lipids will be very slow / digestion of fats /lipids will be incomplete
1 1 1 3
110
6.5 Absortion and assimilation of digested food
Adaptive characteristic of the digestive system
No Marking scheme Marks
(a)
Explain One adaptation/characteristic of the villus for the process in F1-Thin wall/one cell Thick
E1-Increase rate of diffusion of digested food/nutrients F2-Large surface area/has microvilli
E2-Increase rate of absorption of digested food /nutrient F3-Has a network of capillaries/blood vessels
E3-To transport the absorbed nutrients
P4-The villus is moist covered with a thin layer of water
1 1 1 1 1 1 1 2 (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
1 1 1
111 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 Structure Y
F4-Have microvilli
E4-To increase the surface area for absorption F5-Have thin walls : one cell thick
E5-so that digested food can be aborb rapidly F6-Have rich supply of blood capillary
E6-To transport glucose, amino acids and water soluble vitamin F7-Have lacteals
E7-To absorb fatty acids and glycerol/water soluble vitamin efficiently F+E=1mark
1 1 1 1 1 1 1 1 1 1 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
F5-Numerous blood ncapillaries and lacteal
E5-to transport absorbed nutrient ( away)//to maintian concentration gradient ( form diffusiuon of nutrient) Any 3F+3E
1 1 1 1 1 1 1 1 6
112 Absorption of digested food
No Marking scheme Marks
(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.
D – Able to draw the following parts
epithelium, lacteal, finger-like projection
L – Able to label any two parts
Epithelium 1 1 2 (b) Lipid Vessel Q Amino acids Glucose Glucose Amino acids
113 Name process X t the villus
Absorption /simple diffusion/facilitated diffusion
1 1 2
(c) Vessels P and Q transport digested food form the villi to the liver and body cells Respectively Name vessel and Q
P:Hepatic portal vein
Q:Lymphatic/lymph vessel/duct
1 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 F2: Absorption //
P4-The wall of ileum has many projections called villus to absorb the products of digestion.
P5-Blood capillaries in the villus absorb simple sugars, amino acids, minerals, vitamins B and C…
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 1 1 1 1 1 1 1 10 Y
114 (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 P2-Glucose from epithelial cells enter blood capillary by facilitated diffusion
P3-Blood carry the glucose into the hepatic Portal vein
P4-Hapatic portal vein channel the blood containing glucose into the liver Liver cells will use/assimilate some of the glucose
P5-Blood then send the glucose to the heart via hepatic vein then vena cava P6-Heart pump the blood to all body cells
P7-Glucose diffused from the blood capillary into the body cells by facilitated diffusion any 6 1 1 1 1 1 1 1 6 Assimilation of digested food
No Marking scheme Marks
(a) Explain what happen to the excessive amino acids in the liver? 2
P1-Deamination //The amino group is removed (from amino acid)/converted to ammonia P2-(Ammonia) is converted to urea
P3-urea will be excreted through the kidneys any2P
1 1 1 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 Lipids; L1-A major energy reserve in the body//
L2-(phospholipids)are components of the plasma membrane // L3-Lipids is used as a respiratory substrate/
L4-Excess fats are stored in adipose tissues(under the skin, around internal organs) Any 1 L Amino acids:A1-Amino acids are used in protein synthesis//
A2-For repair and production of new protoplasm/growth and repair//
A3-Used in the formation of enzyme /some hormones /protein part of hemoglobin /antibodies Any 1A
Glucose: G1-Glucose is used as the main respiratory substrate//It is oxidized to realeased energy
G2-Excessive glucose is converted to glycogen //blood glucose level rise/increase Any 1 G 1 1 1 1 1 1 1 1 1 10
(c) Explain what will happen to a person if his liver receives insufficient insulin from the pancreas2
P1-Diabetes mellitus blood sugar level increase level increase // hyperglycemia P2-Exces glucose cannot be converted to glycogen
1 1 2
115
No Marking scheme Marks
(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
F-Able to state the nutrient that transported to liver P-Able to describe the process that take place in liver F1-Glucose
Amino acids P1-Assimilation
P2-Glucose used as the main respiratory substrate/release energy P3-Excess glucose is converted to glycogen and stored in the liver P4-Further excess is converted in to lipids
P5-when the blood glucose level decrease below the normal level , glycogen is converted back into glucose
P6-Amino acids are used in protein synthesis for the production of new protoplasm , growth and repair
P7-Amino acids are involved in the formation of enzymes and some hormones
P8-Amino acids are also involved in the formation of the protein part of hemoglobin in the red blood
P9-Excess amino acids are deaminated to form urea which is excreted in the urine any 7P Synthesizing Skill :Able to state one of F,P1-and any 3P correctly
1 1 1 1 1 1 1 1 1 1 10
116
No Marking scheme Marks
(e)
Based on Diagram 7, Explain the assimilation of the following (i) Glucose
P1-Excess glucose in the blood is converted to glycogen and stored in the liver P2-when glucose level in the blood is low , glycogen is covert to glucose in the liver P3-Excess glucose is converted to lipids by the liver
P4-In the body cells , glucose is oxidized to released energy in cellular respiration (ii) amino acids
P5-Amino acids is used to synthesise protein in the liver
P6-Excess amino acids undergo deamination to produce urea in the liver P7-Urea is then eliminated by the kidney
P8-Amino acid is used to synthesise enzymes/antibodies/hormones/new protoplasm/repair damaged tissues in the body cells
(iii) Lipids
P9-Excess lipids is stored in adipose tissues
P10-Phospholipids and cholesterol make up the plasma membrane
1 1 1 1 1 1 1 1 1 10 (f) Helmie takes fried chicken at lunch. Explain the absorption and assimilation process of lipid
content in the fried chicken Absorption
P1-Digestion od lipid prouce fatty acid and glucerol P2-Absorbtion of lipid occur at ileum
P3-At ileum there are villi which have lacteal P4-Fatty acid and glycerol are absorbed into lacteal
P5-In lacteal condensation of fatty acid and glycerol form lipid
P6-the lpipids then transported via the subclaviian vein into the blood stream Assimilation
P7-In the cells lipid is use as a ian compomemt of plasmam membrane P8-Lipids also is use as a main component of some hormone and vitamins P9-Excess lipid will be stored underneath the skin as adiposed tissue
1 1 1 1 1 1 1 1 1 8
Fatty acids& Glycogen
Carbohydrate Protein Glycogen Kidney Amino Acids Glucose Ileum Lipid Urea Lipid Glucose Glucose Amino Acids
117
No Marking scheme Marks
(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) E8-amino acid will be used to synthesis new protoplasm/repair of damaged tissue//used to synthesis protien of plasma membrane//produce enzymes antibodoes/hormones
E9-fatty acids dissuse from villi into lacteal
E10-Then reansport to the throracic duct/right lymphatic vessel//lymphatic vessel E11-To the subclavin veins back to the blood circulatory system
E12-Fatty acids is synthesized to form the plasmamembrane
E13-Stored in the adiposed tissues(beneath the skin as a source of energy) Any 10
1 1 1 1 1 1 1 1 1 1 1 1 10 (h) Explain the assimilation of digeated food of glucose and amino acids b organ R / liver
Glucose
P1Gucose is used ( by cells ) to produced energy/ carry ( cellular ) respiration
P2Excess of glucose in the blood is converted to glycogen and //Stored as glycogen as glycogen
P3-When glucose level in the blood is low the glycogen is converted into glucose P4-Excesss of glycogen is converted into lipids
Amino acids
P1-Synthesis of plasms protien /enzymes /any suitable protien molecule form amino acids P2-Excess amino acids are converted/ deaminated into area ( to be excreated) Any 4
1 1 1 1 1 1 4
118 Assimilation in the liver (summary)
Marking scheme Amino
Acids P1- Amino acids from villi diffused into blood capilary to the liver via the hepaic portal vien 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 P4-Gucose is used ( by cells ) to produced energy/ carry ( cellular ) respiration
P5-Excess glucose is converted to glycogen and stored in the liver
P6-when the blood glucose level decrease below the normal level , glycogen is converted back into glucose
P7-Excesss of glycogen is converted into lipids
P8-In the body cells , glucose is oxidized to released energy in cellular respiration
Lipids P1-fatty acids dissuse from villi into lacteal
P2-Then reansport to the throracic duct/right lymphatic vessel//lymphatic vessel P3-To the subclavin veins back to the blood circulatory system
P4-Fatty acids is synthesized to form the plasmamembrane
P5- Excess lipid will be stored underneath the skin as adiposed tissu e (beneath the skin as a source of energy)
Assimilation in the cells (Summary)
Question & marking scheme
Amino acids P1-Amino acids are used in protein synthesis//
P2-For repair and production of new protoplasm/growth and repair//
P3-Used in the formation of enzyme /some hormones /protein part of hemoglobin /antibodies Any 1A
Glucose P1-Glucose is oxidized during the cellular respiration to produce energy
Lipids P1-A major energy reserve in the body//
P2-(phospholipids)are components of the plasma membrane // P3-Lipids is used as a respiratory substrate/
P4-Lipids also is use as a main component of some hormone and
P5- Excess lipid will be stored underneath the skin as adiposed tissu e (beneath the skin as a source of energy)
119
6.7 Evaluating Eating habits
Health problem related to eating habits
No Marking scheme Marks
(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
E2-Lack of vitamin C //any other vitamin deficiency with explanation F3-Obesity
E3-High intake of roasted chicken/gilled mutton /chocolate/chips increase the amount of fat stored in the body
F4-diabetes mellitus
E4-Excess of carbohydrate in rice/chips/potatoes/chocolate increase the amount of glucose in blood when digested
F5-Arteriosclerosis/Arthrosclerosis
E5-Roasted chicken /grilled mutton /chips contain F6-Heartattack
E6-Roasted chicken /grilled mutton/chips contain cholesterol which are deposited in te coronary artery//cause blockage in the coronary artery
F7-High blood pressure
E7-Narrowing of artery cause the heart to pump with higher pressure
1 1 1 1 1 1 1 1 1 1 1 1 1 1 6
120
No Marking scheme Marks
(b)
Content Mass for 100 g of fried chicken nugget(g)
Carbohydrate 10.5
Protein 20.1
Lipid 25.3
Fibre 2.5
Sodium chloride 0.7
A teenage boy aged 13 eats 500g this snack food for energy week
Is the snack food suitable as a daily diet for the boy? Describe the effect of taking this snack food over a long period
F-not suitable
P1-The snack contains high fat and protein
P2-the intake of high fat irregularly may lead to obesity
P3-saturated fats in the snack may deposited in the wall of artery P4-the narrow lumen of artery leads to arteriosclerosis
P5-soon the teenager faces high blood pressures
P6-If arteriosclerosis occur at coronary artery the teenager may have heart attack P7-Excessive intake of protein may cause kidney problem
P8-th snack contain lack of fibre P9-This may lead to constipation
1 1 1 1 1 1 1 1 1 1 1 6 (c)
Breakfast Lunch Dinner
Full cream mik Fried egg
Fried chicken rice
Rice with brrf curry Fried chicken Ice cream
Carbonated soft drink
Chicken burger Cheese cake Teh tarik
Explain the long term effect of comsuming excess of these foods on harith health F1-Full cream milk,fried egg, fried rice chicken,beef curry
E1-A health problem will be obesity
E2-Excess saturated fats increases the bood cholesterol level
E3-Cholesterol deposits on the walls of the blood vessel narrowing them
E4-This will contribute to cardiovascular disease/arteoriolesis /hypertensiom/heart problem F2-Fried egg crry,fired chicken ,chicken burger also contain a lot of protien beside fat E5-Excess protien will,cause very taxing on the kidneys duirng excretion
E6-Might alos lead to gout
1 1 1 1 1 1 1 1
121 F3-Ice cream , cheese,the tarik,carboanted soft drink contain a lot of sugar
E7-lead to obesity /diabetes mellitus
F4-His diet does not cantain fruit and vegetables E8-That leads to constipation
1 1 1 1 6 (d)
Meals Types of food
Breakfast Coffee, Nasi lemak
Lunch Rice, Beef curry,chicken soup,Fresh orange juice Dinner Rice,Grilled Fish,Spinach soup,Tea
Based on the able ,analysed the food content and justify the preperation food methods toward ahmad‟s health
F1-Imbalanced diet P1-Excess of lipids
P2-Excess of protien P3-Excess of carbohdrates P4-Fibres
P5-Vitamin
F2-Good /not good preperation food methods
P6-Frouts anf vegetables should not be cooked because vitamins B ,C soluble in water //vitamins A,D Eand K soluble in oil
P7-Grill prbvent from more oil added into the food
P8-Fry the food not good becouse more oil added into the food Any 2P Evaluation
Able to atate F1 and F2- corecly
Able to state any one of P1-P4-and any one P5-P7 correctly
1 1 1 1 1 1 1 1 1 1 1 8 (e)
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 P2-Improper eating habitscan lead health problemssuch a obesity/diabetes mellitus /anorexia nervosa / and bulimia
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)
P4-Take propermeals a regular times of the days //take in three meals a day ( breakfast,lunch and dinner)
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 1
1
1
1 Some families often eat fast food because working parent does not have time to
122 that is high in Slat/sugar/fats but low in nutritional value
P7-Avoidunder eating , it cause food and food rich in sugar P8-Avoid under eaitng , it cause tiredness , amlnutriment P9-Sufficient amount of fibre form friuts and vegetables P10-Take time to chew the food to avoid indigestion P11-Avoid smoking ,drinking too much alcohol ansd coffee
P12-We should refrain form overeating or eatign too little during a mela P13-Drinking at least 2 to 3 liters of waters a days Any 10
1 1 1 1 1 1 1 1 10
6.9The importance of macronutrient and micronutrient in plants
Element required by plant
No Marking scheme Marks
(a)
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 F2-Macronutrient are element needed by the plant in large quantities
Element Function
Nitrogen For the formation of protein /nucleic acid chlorophyll/photosynthetic enzyme/respiratory enzyme
Phosphorus For the formation of nucleic acids/ ATP/ Phospholipids/ coenzymes/ /important for the synthesis of protein/plasma membrane
Potassium For the protein/carbohydrate metabolism
Calcium For the formation of lamella //Formation of spindle fibres Sulphur For the formation of protein//coenzyme in respiration
F3-Micronutrient are elements required by the plant in minute quantities
Element Function
Boron For carbohydrate transport
1 1 1 1 1 1 1 1 1 1 “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”
123 Molybdenum For nitrogen fixation
Zinc For the synthesis of hormone//growth of shoot/root Manganese To active respiratory enzymes
Copper For the formation of enzyme //Important for photosynthesis Iron For synthesis of chlorophyll
1 1 1 1 1 10 6.10Photosynthesis
No Marking scheme Marks
(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 dioxide and water
F2-In the presences of chlorophyll and sunlight
1
1 2 (b) The process of photosynthesis contributes to the balance of nature
State one importance of photosynthesis to the balance nature E1-Provide food to human beings/animals//
E2-Provides /replaces oxygen in the atmosphere//
E3-Help maintaining percentage of CO2/O2 in the atmosphere Any 1
1 1 1 1 (c) Explain how the problem of air pollution can affect the rate of photosynthesis
F1-Particles accumulate on the leaf surface
E1-covers the stomata//reduces O2 and CO2 gas exchange
E2-Cuts/reduces light intensity (that reached the leaves)
E4-Less CO2 is absorbed from atmosphere and less O2 is released Any 2
1 1 1 1 3
124 Leaf structure and function
No Marking scheme Marks
(a)
Name the structures labeled P, Q, R and S. P : Palisade mesophyll(tissue) Q : Sponge mesophyll R : Xylem S : Phloem T :stomata U :upper epidermis 1 1 1 1 1 1 6 (b) Name the structure where photosynthesis take place
chloroplast 1 1
(c) State the role of oraganelle P in photosynthesis
Choloroplast/organelle P (contains chlorophyll) to trap/absorb/capture light energy 1 1 (d)
Describe the sructure of chloroplst
P1 Bounded by double layer of membrane P2 Fill with stroma (the jelly like matrix)
P3 Contain grana (ie stacks of membranous structure) P4 Grana contain chlorophyll MAX 2
1 1 1 1 2
U
T
125 How are cells within the tissue of a leaf adapted for photosynthesis? Essay /Structure
TIPS: If question asked (State) just answers F: for 1 marks
e.g.: Explain the adaption of the leaf to optimal/ increase efficiency photosynthesis
Structure Adaptation (Marking scheme)
Cuticle F1 : Outer surface of a leaf / cuticle which is waxy/ waterproof P1 : prevent water loss
Upper epidermis F1-Epidermis with water proof layer of cuticle / coated with a wax P1-Prevent excess transpiration /loss of water
OR
F2-//Epidermis are transparent
P2-Allow light easily penetrate the leaf (and reach the chloroplast) Palisade mesophyll F1-Palisade mesophyll cells are packed tightly
F2-contain high density of chloroplasts P1-to receive maximum amount of sunlight
Spongy mesophyll F1 : Spongy mesophyll loosely arranged/ contain air spaces P2 : maximize /Easy diffusion of water and carbon dioxide F1: Irregular shapes of mesophyll
P2 : To increase the internal surface area for gaseous exchange.
Lower epidermis F1: Lower surface contain abundant of stomata
P2 : To prevent water loss to surrounding //to allow exchange of gases between the leaf and its surrounding
Stomata F1-Stoma is flanked by two guard cells P1-Which regulate the size of stoma
P2-Stoma allow the exchange of gases/ carbon dioxide from atmosphere diffuses into the leaf/water vapour/oxygen diffuses out of the air
Explain how the light intensity affect the opening of structure R (Stoma)3 F1-High light intensity simulate photosynthesis in guard cells/Cell Q
E1-Guard cells producing glucose //Potassium ions (K+) Diffuse/moves into guard cells by active transport
E2-The guard cell become hypetonic compare to neighbouring cell E3-Water moves into/diffuses by osmosis
126 Xylem F1- consists of xylem vessels joined together end to an end
P1- Cell P does not have any cytoplasm P2- The cell walls are thickened with lignin Phloem F1-consists of sieve tubes arranged end to end
F2-Sieve tubes have sieve plates to allow continuous flow of organic compound. Vascular bundle F1-Vascular bundle/veins contains xylem and poem
F2-Xylem transport water minerals salt // give mechanical support
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
6.11 The mechanism of photosynthesis
Light reaction
No Marking scheme Marks
(a)
Name the process that has taken place based on the equation above
Photolysis of wtaer 1 1
(b) Where does the reaction take place?
Granum of chloroplast 1 1
(c)
Describe the photosynthesis /Photosynthetic reaction which occur in Structure P and Q 4 Structure P
P1-In P (granum), light energy is absorbed/captured by chlorophyll to produce chemical eneygy/ATP
P2-Water molecules are split in to ions H+ and OH-/Photolysis occurs
1
1 2 (d) Name an organ in a plant whwre Y is found abundantly
Name of the organ: leaf
Reason :the leaf has aplenty of palisade mesophyll cells (containing plenty of chroloplast)//the site for photosynthesis
1 1 2 4H2O 4H++4(OH-)
127
No Marking scheme Marks
(e) During photosynthesis ,P (grana) is the site where light reaction occurs whereas R (stroma) is the site where dark reaction occurs
Explain how light reaction occurs at P
F-P (granum ) contains plenty of chrophyll absorb//capture light energy P1-To produce chemical energy//ATP
P2-to split/break donthe water molecule//photolysis os water P3-To realeased oxygen and hydrogen atom
1 1 1 1 3 (f) Explain the mchanism of light reaction
P1-Chrolophyll absorbed light reaction
P2-Energy is used to split water molecule in to hydrogen ions and hydroxyl ion loses electron to form hyfroxyl
P3-Electron is erecieved by hydrogen ion to form a hydrogen atom P4-Hydroxyl ion loseelectron to form hydroxyl
P5-Produce waterand oxygen
1 1
1 1 1 3 (g) Explain the importance of this reaction
F-Split water molecule into hydroxl ions (OH_) and hydrogen ion(H+) P1-Each hydrogen ion receive an electron from the chlorophyll
P2-nuetralised to form a hydrogen atom that is used in the dark reaction P3-to reduce carbon dioxide Any 2
1 1 1 1 3 (h) Explain how gas N(oxygen) is produced in reaction A(light reaction)
F1-Photolysis/light energy is used to split/breakdown water molecule E1-into hydrogen ion/H+ and hydroxyl ion/OH
Light
//24H2O 24H +
+OH Chlorphyll
E2-Hydroxyl ions loses an electron to form hydroxyl group //24OH- 24OH+2e
E3-Hydroxyl groups combine to form oxygen and water //24OH 12 H2O +24 e 1 1 1 1 1 2
(i) Write down the full equation /overall eqautionfor photosynthesis Light
Water + carbon dioxide Glucose+oxygen Chlorophyll Light //6H2O +6CO2 C6H12O6 + 6O2 Chlorophyll 1 1 1
128 Dark Reaction
No Marking scheme Marks
(a) Describe the photosynthesis /Photosynthetic reaction which occur in Structure P and Q StructureQ
P1-In Q (stroma),dark reaction occurs
P2-Hydrogen atoms combine carbon dioxide to form glucose
1 1 (b) Explian the effect to the process of dark reaction in Q if light reaction at P does not occur
F-Photolysis/spliting if water molecule does not occur
P1-No hydrogen atom ( is released to combine with carbon dioxide( during reduciton process)
P2-No glucose is produced
1 1
1 3
Explain the light reaction and dark reaction
No Marking scheme Marks
(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
// Describe the process that occur in the leaves as shown in diagram
// Explain the machanism that makes place on organelle m that involvced in the formation of starch in the green plant10
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
P1-Light raction occur in grane
P2- chrolophyll absorbs light energy to produce ATP/electrons
P3- Light energy split the water molecules into hydroxyl ion and hydrogen ion // photolysis of water
P4-The hydrogen ions (H+) imbine with electron to form hydrogen atoms P5-The hydrogen atoms ATP will b used in dark reaction
P6-The datk raction takes place in absence oflight P7-It occur in stroma
P8-Carbon dioxide combines with hydrogen to form glucose and water
P9-Glucose undergoes condensation and is converted to starch for storage in the leaf P8-It occur in a series of chemical reaction which require ATP
P10Gucose may also be transformed into sucrose to be transport to other part of the plant Any 8P 1 1 1 1 1 1 1 1 1 1 1
129 The different between light reaction and dark reaction
No Marking scheme Marks
(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
Light reaction Dark reaction
D1-Occurs in granum Occurs in stroma D2-Requires light Does not require light
D3-Involved photolysis of water Involved reduction/fixation of carbon dioxide
D4-Materail required is water /Chlorophyll Materials required is carbon dioxide/hydrogen atoms/ATP
D5-Produces oxygen and water Produces glucose
Need chlorophyll Do not need chrophyll
Light required Light is not required
Produced ATP and hydrogen Use ATP and hydrogen
Oxygen produced No oxygen produced
No reduction of carbon dioxide Reduction of carbon dioxide
No glucose produced Glucose produced
ANY 4 Must answer in complete sentences
1 1 1 1 1 1 1 1 1 1 1 4
6.12Factors affecting photosynthesis
The factor a effecting the rate of photosynthesis
No Marking scheme Marks
State four factors which affect the rate of photosynthesis i. Light intensity
ii. Carbon dioxide concentration iii. Water/humidity iv. Temperature 1 1 1 1 4
130 Light intensity
No Marking scheme Marks
(a) Explain how an increase in light intensity effects the production of Y in stage 1 P1-an increase in light intensity can increase the production of Y
P2-At a higher light intensity, more molecules are split into hydrogen ions hydroxyl ions ( photolysis of water)
1 1 2
(b)
High light intensity
Moderate light intensity
Low light intensity
In the diagram Draw two curve to show the rate of photosynthesis at (i) a low light intensity
(ii)a high light intensity
1 1 2
