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    A4 QB SQ Ch05 Food and Humans PDF

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    kenchan0810.kc
    This document contains questions and answers about food and humans. It discusses topics like vegetarian diets, dietary fiber, proteins, enzymes, vitamins, minerals, and lipids. Multiple choice and structured questions are asked about the roles and tests of various nutrients. Key processes like hydrolysis and protein tests are described. Potential health issues from nutrient deficiencies like rickets and anemia are also mentioned.

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    A4 QB SQ Ch05 Food and Humans PDF

    Uploaded by

    kenchan0810.kc
    43 views36 pages
    This document contains questions and answers about food and humans. It discusses topics like vegetarian diets, dietary fiber, proteins, enzymes, vitamins, minerals, and lipids. Multiple choice and structured questions are asked about the roles and tests of various nutrients. Key processes like hydrolysis and protein tests are described. Potential health issues from nutrient deficiencies like rickets and anemia are also mentioned.

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    Biology

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    A4_QB_SQ_Ch05_Food_and_humans.pdf

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    This document contains questions and answers about food and humans. It discusses topics like vegetarian diets, dietary fiber, proteins, enzymes, vitamins, minerals, and lipids. Multiple choice and structured questions are asked about the roles and tests of various nutrients. Key processes like hydrolysis and protein tests are described. Potential health issues from nutrient deficiencies like rickets and anemia are also mentioned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    43 views36 pages

    A4 QB SQ Ch05 Food and Humans PDF

    Uploaded by

    kenchan0810.kc
    This document contains questions and answers about food and humans. It discusses topics like vegetarian diets, dietary fiber, proteins, enzymes, vitamins, minerals, and lipids. Multiple choice and structured questions are asked about the roles and tests of various nutrients. Key processes like hydrolysis and protein tests are described. Potential health issues from nutrient deficiencies like rickets and anemia are also mentioned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 36

    📗

    QB-SQ Ch05 Food and humans

    Short Question

    [10174565]

    QB-SQ Ch05 Food and humans 1


    Ans

    [10174588]

    QB-SQ Ch05 Food and humans 2


    Ans

    [10146588]

    QB-SQ Ch05 Food and humans 3


    Ans

    [10146613]

    QB-SQ Ch05 Food and humans 4


    Ans

    [10146616]
    Vegetarians eat only foods of plant origin.
    a. Vegetarians are often recommended to include beans or bean products in
    their diets. Explain why. (2 marks)
    b. Foods of plant origin usually contain a lot of dietary fibre. What is the
    function of dietary fibre in our body? (2 marks)

    Ans
    a. Most foods of plant origin are low in protein content. 1m
    Bean or bean products are rich in proteins. Including them in the diets
    ensures the vegetarians get enough proteins. 1m
    b. Dietary fibre holds a lot of water. 1m
    This allows the faeces to remain soft. 1m

    QB-SQ Ch05 Food and humans 5


    OR
    Dietary fibre adds bulk to food 1m
    to stimulate its movement along the gut / peristalsis. 1m

    [10146626]
    You are given three test tubes, each containing one of the following three
    solutions but without labelling:
    albumin, sucrose, invertase
    Albumin is a plasma protein and invertase is an enzyme that catalyses the
    breakdown of sucrose.
    Describe how you can use Benedict’s solution and protein test paper to
    identify
    the solution in each test tube. State clearly the procedures and the results of
    the
    tests. (5 marks)

    Ans
    Dip the test ends of the protein test paper into the three solutions. 1m
    The solution that does not lead to a colour change in the test end of the
    test paper is
    sucrose solution. 1m
    Mix the two unknown solutions with an equal volume of sucrose solution
    and wait for
    30 minutes. 1m
    Add Benedict’s solution to the two mixtures and boil the mixtures for 5
    minutes. 1m
    The one that gives a brick-red precipitate with sucrose solution is
    invertase, while the
    one that does not give a brick-red precipitate with sucrose solution is
    albumin. 1m

    [10146636]

    QB-SQ Ch05 Food and humans 6


    Ans
    a. i. 381.7 g 1m
    ii. 166.7 g 1m
    b. ‘Healthy’ burger contains less lipids. 1m

    [10146647]

    Ans

    QB-SQ Ch05 Food and humans 7


    [10146660]

    QB-SQ Ch05 Food and humans 8


    Ans
    a Fructose 1m
    b Hydrolysis 1m

    QB-SQ Ch05 Food and humans 9


    c i Boil the solution with Benedict’s solution. 1m
    If the products, which are reducing sugars, are present in the solution, a
    brick-red precipitate will be formed. 1m
    ii Dip the test end of protein test paper into the solution. 1m
    If the enzyme, which is a protein, is present in the solution, a colour
    change
    will be observed. 1m

    [10146663]
    Sucrose, a disaccharide, can be broken down into monosaccharides. The
    reaction
    is catalysed by invertase. A student carried out an experiment. He first
    tested
    whether sucrose is a reducing sugar.
    a i Describe a test that can be carried out to find out whether a sugar is a
    reducing sugar. (3 marks)
    ii State the result of the test on sucrose. (1 mark)
    The student then mixed the sucrose solution with invertase. The mixture was
    left
    at room temperature for 5 minutes. The test described in a i was carried out
    on
    the mixture.
    b State and explain the result of the test. (2 marks)

    Ans

    a i Mix equal volumes of the sugar solution and Benedict’s solution in a


    test tube. 1m
    Boil the mixture in a water bath for 5 minutes. 1m
    If the sugar is a reducing sugar, a brick-red precipitate will be formed.
    1m
    ii No brick-red precipitate is formed. 1m
    b A brick-red precipitate was formed. 1m
    Sucrose was broken down into glucose and fructose, which are reducing
    sugars. 1m

    [10146669]

    QB-SQ Ch05 Food and humans 10


    Ans

    a The DCPIP solution changes from blue to colourless. 1m


    b Y, Z, X 1m
    c No 1m
    Boiling destroys vitamin C. Therefore, the colour of the DCPIP solution
    will not
    change. 1m

    [10146682]

    QB-SQ Ch05 Food and humans 11


    Ans

    [10146690]

    QB-SQ Ch05 Food and humans 12


    Ans

    [10146700]

    Calcium and iron are two essential minerals.


    a Calcium is one of the main components of some tissues in our body. Give
    two examples of these tissues. (2 marks)
    b Name the molecule in blood that contains iron. (1 mark)
    c What diseases may result if a person is deficient in calcium and iron?

    Ans
    a Bones and teeth 1m x 2
    b Haemoglobin 1m
    c A deficiency in calcium may lead to rickets. 1m
    A deficiency in iron may lead to anaemia. 1m

    QB-SQ Ch05 Food and humans 13


    [10146701]

    Ans

    [10146707]

    QB-SQ Ch05 Food and humans 14


    Ans
    a Dipeptide 1m
    Water 1m
    b Peptide bond 1m

    [10146716]
    a Give two functions of lipids in the human body. (2 marks)
    b More carbohydrates could be found in liver tissue than in heart tissue.
    Suggest a reason for this. (1 mark)
    c State one health problem that may arise if we have improper diet. How is
    the problem caused? (2 marks)

    Ans

    [10146749]

    a) Describe how you would test for the presence of lipids in a liquid food
    sample. (4 marks)
    b) Lipids can provide more than twice the amount of energy of

    QB-SQ Ch05 Food and humans 15


    carbohydrates
    per gram. Would you advise people to take in more lipids to replace the
    carbohydrates to provide energy? Explain your answer. (2 marks)

    Ans
    a) Add a drop of the liquid food sample on a piece of filter paper. 1m
    Let the drop dry in the air for 20 minutes and observe any translucent
    spot. 1m
    Immerse the filter paper into an organic solvent. Let it dry and observe
    again.
    1m
    If lipids are present in the liquid food, a translucent spot will be formed
    on the filter
    paper. The spot will disappear after the paper is immersed into the
    solvent. 1m
    b) No. Taking in too much lipids can lead to high blood cholesterol
    levels. 1m
    High blood cholesterol levels will increase the risk of heart attack and
    stroke.
    1m

    [Structure Question]

    [10174599]

    QB-SQ Ch05 Food and humans 16


    Ans

    [10146893]

    QB-SQ Ch05 Food and humans 17


    Ans

    [10146919]

    QB-SQ Ch05 Food and humans 18


    QB-SQ Ch05 Food and humans 19
    Ans

    QB-SQ Ch05 Food and humans 20


    [10146923]

    Ans

    QB-SQ Ch05 Food and humans 21


    [10146972]

    Ans

    QB-SQ Ch05 Food and humans 22


    [10146976]

    Ans

    QB-SQ Ch05 Food and humans 23


    [10146977]

    Ans

    QB-SQ Ch05 Food and humans 24


    [10146978]

    QB-SQ Ch05 Food and humans 25


    Ans

    [10146992]

    QB-SQ Ch05 Food and humans 26


    Ans

    [10146993]

    Ans

    QB-SQ Ch05 Food and humans 27


    [10147000]

    QB-SQ Ch05 Food and humans 28


    Ans

    [10147008]

    Ans

    QB-SQ Ch05 Food and humans 29


    [10147029]

    Ans

    QB-SQ Ch05 Food and humans 30


    [10147038]

    Ans

    [10147044]

    QB-SQ Ch05 Food and humans 31


    Ans

    [10147065]

    QB-SQ Ch05 Food and humans 32


    Ans

    QB-SQ Ch05 Food and humans 33


    [10147069]

    QB-SQ Ch05 Food and humans 34


    Ans

    [10147078]

    Ans

    QB-SQ Ch05 Food and humans 35


    📒 QB-Essay Ch05 Food and humans
    MCQ / Short Q / Structure Q

    QB-SQ Ch05 Food and humans 36

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