Answers To Exam Practice: Chapter 6 Food and Humans

HKDSE BIOLOGY: Connecting Concepts Book 1B
Answers to Exam practice
Chapter 6 Food and humans
Multiple-choice questions (p.6-37)

1. A
2. D
3. B
Vitamin D is produced by the skin under sunlight.
4. B
5. D
The orange is rich in vitamin C and dietary fibre.
6. A
7. A
8. C
9. B
The amount of vitamin C needed to decolourize 1 cm3 of DCPIP solution = 0.1% × 12 drops
Let Y be the concentration of vitamin C in the kiwi fruit juice,
Y × 24 = 0.1% × 12
Y = 0.1% × 12 ÷ 24
Y = 0.05%
10. C
11. D
Short questions (p.6-39)

12. (a) (i) Lactose / glucose / galactose (1)
(ii) It is broken down in respiration to release energy. /

In excess, it is converted into glycogen as energy reserves. (1)
(b) An essential amino acid is one that cannot be synthesized by the human body / must be
obtained from the diet. (1)
© Aristo Educational Press Ltd. 1

(c) (i) Calcium (1)
(ii) Rickets (1)
13. (a) A balanced diet supplies all the necessary nutrients in appropriate amounts but no single
food can do this. /
Vegetarians need to eat a wide range of foods in appropriate amounts so as to obtain all
the major nutrients. (1)
Examples:
 Cereals / legumes lack some vitamins. (1) /
 Roots lack vitamins and minerals. (1) /
 Fruit and vegetables lack proteins and energy. (1)
(Any two, 2)
(b) A vegetarian diet has low fat content, (1)

which reduces the risk of obesity / heart diseases. (1)
OR
A vegetarian diet has a high content of dietary fibre, (1)
which helps prevent constipation / maintain normal peristalsis / reduce the risk of colon
cancer / avoid overeating. (1)
OR
A vegetarian diet has a high vitamin C content, (1)
which helps in preventing scurvy / the formation of connective tissues. (1)
(Any two sets, 4)
14. Too much energy is taken in, which could lead to obesity. (1)
Too much sugar is taken in, which could possibly lead to diabetes / obesity / tooth decay. (1)
Too much fat is taken in, which could lead to obesity / heart disease / circulatory disease. (1)
Too much salt / sodium is taken in, which could lead to high blood pressure. (1)
A lack of exercise affects heart and circulatory functions. (1)
Only one meal is being studied and therefore when all the daily meals are considered then the
overshoot of the GDAs is large. (1)
Structured questions (p.6-40)

15. (a) Correct names of food substances (1)
Correct order (1)
Carbohydrates, protein, fats

(b) A serving of wholemeal bread contains more carbohydrates, fats and proteins than a
serving of white bread. (1)
Wholemeal bread contains dietary fibre while white bread contains no dietary fibre. (1)
Both wholemeal bread and white bread contain more or less the same amount of
sodium. (1)
Both wholemeal bread and white bread do not contain any trans fats or cholesterol. (1)
(c) (i) Scurvy (1)
(ii) Fruits, green vegetables (1)
16. (a) Milk contains certain ‘accessory factors’ (vitamins) which are essential for the healthy
growth of young rats. (1)
(b) From day 0 to day 24, the mass of the rats in group A increased rapidly. (1)
From day 24 to day 36, the mass of the rats increased slowly (plateaued). (1)
After day 36, the mass of the rats decreased. (1)
(c) The mass of the rats in group B increased only a little, (1)
because no milk was provided. (1)
(d) Changes in mass are more significant in young rats than in adult rats. (1)
Adult rats may have reserved some vitamins in their bodies. (1)
(e) This gives more accurate results / avoids failure of experiment due to accidental death of
an individual. (1)
17. (a) (32.2 – 7.6) ÷ 32.2 × 100% (1)

= 76.4% (1)
(b) Grind pieces of cabbage of a known mass with distilled water to obtain an extract. (1)
Add the extract drop by drop to a fixed volume of DCPIP solution until the solution
becomes colourless. (1)
Add vitamin C solution of a known concentration drop by drop to the same volume of
DCPIP solution. (1)
Calculate the concentration of vitamin C of the cabbage extract, hence the vitamin C
content of a unit mass of cabbage. (1)
(c) (i) Vitamin C is degraded by heat. (1) /

Vitamin C leaves cabbage cells because it is water soluble. (1) /
Cell membranes are damaged by heat, so vitamin C leaks out of the cells more
quickly. (1)
(Any two, 2)

(ii) The enzyme / ascorbic acid oxidase would have been denatured more quickly in
boiling water. (1)
(d) Stored sauerkraut still contains some vitamin C but cabbage would rot / decompose. (1)
18. (a) Yes. (1)

The daily energy intake from the diet is smaller than her daily energy requirement. (1)
Therefore, stored fat is broken down to release energy. (1)
(b) Anaemia (1)

The amount of iron obtained from the diet is too small. (1)
(c) Grind some brown rice with distilled water. (1)

Filter out the solids and collect the food extract. (1)
Dip the test end of a piece of protein test paper (Albustix paper) into the extract. (1)
A colour change of the test end (from yellow to green) indicates the presence of
proteins. (1)
19. (a) (i) D (1)
(ii) A (1)
(iii) B (1)
(iv) A (1)
(b) The participants should have the same (or similar) levels of activity. (1) /
The energy content of breakfast should be the same (or similar). (1) /
The energy content of other meals / drinks during the day should be the same (or similar).
(1) /
The duration of investigation should be fixed. (1) /
Other health factors (e.g. smoking, fitness, stress) of the participants should be controlled
the same. (1) /
The participants should have the same BMI at the start of the investigation. (1) /
Each participant should have the same type of breakfast throughout the investigation. (1) /
Body mass should be measured at the same time of the day. (1)
(Any two, 2)
(c) Those participants who ate no breakfast had the third highest BMI / a higher mean BMI
than most other groups. (1)
Their mean BMI is 1.5 higher than those who ate cooked cereal / 0.5 higher than those
who ate fruit and vegetables / 0.5 higher than those who ate bread / 0.85 higher than those
who ate ready-to-eat cereal. (1)

20. (a) (i) Men have a larger body size than women. (1) /
Men tend to do more exercise (or are more physically active). (1) /
Men have a higher proportion of muscles (or lower proportion of fat). (1) /
Men have a higher metabolic rate. (1)
(Any two, 2)
(ii) Carbohydrate (1)
(b) Women under 50 menstruate. /

Women over 50 stop menstruating. (1)
Haemoglobin contains iron. (1)
Women under 50 need more iron to replace the loss of iron during menstruation. (1)
(c) Calcium is a major component of bones and teeth. (1)

Children need more calcium for the development of bones and teeth as they grow. (1)
Women over 50 need more calcium to replace the loss of calcium from bones / prevent
osteoporosis. (1)
(d) The actual amount of protein needed varies with body size (or height / mass / age). (1) /
Children need more protein when they are growing. (1) /
Children may need more protein after injury or illness. (1)
(Any two, 2)
Essay (p.6-44)
21. HKDSEE Biology 2014 Paper 1 Section B Q11
Chapter 7 Nutrition in humans

1. B
2. D
3. D
4. D
In the mouth cavity, starch is broken down into maltose by the action of salivary amylase. In
the stomach, proteins are broken down into peptides by the action of proteases in the gastric
juice.
5. C
6. B

7. A
8. C
9. B
The pancreas secretes lipase into the small intestine (duodenum).
10. C
The pancreas produces pancreatic juice, which is released into the duodenum through the
pancreatic duct. The liver produces bile, which is stored in the gall bladder before entering the
duodenum through the bile duct.
11. B
Amylase catalyses the digestion of starch into reducing sugars, which diffuse out of the
dialysis tubing. The presence of reducing sugars in the water sample causes the formation of a
brick-red precipitate in the Benedict’s test. Starch molecules are too large to diffuse out of the
dialysis tubing, and so the water sample gives negative results in the iodine test.
12. C
The mixture of amylase and starch solution represents the mixture of food and digestive
enzymes in small intestine. The dialysis tubing represents the wall of the small intestine which
is selectively permeable. Water surrounding the dialysis tubing represents the blood.
13. B
The absorption of digested food into the blood decreases the water potential of the blood. As a
result, water is drawn into the blood by osmosis.
14. C
The main function of the colon is water absorption.
15. C
Vessel R is the hepatic portal vein, which carries blood from the capillaries of the small
intestine to the liver. The blood glucose concentration in the hepatic portal vein will increase
after a meal as food is digested and glucose absorbed by the small intestine.
16. B

17. (a) X: digestion (1)
Z: egestion (1)
(b) Mouth cavity (1)

(c) The small intestine is very long / inner wall is highly folded / has numerous villi / has
numerous microvilli on the epithelial cells of villi, which provides a large surface area for
absorption. (1) /
The epithelium of the villi is very thin / one-cell thick, which provides a short distance for
diffusion of food molecules into the blood. (1) /
The presence of lacteals and capillaries in the villi / movement of the villi caused by
peristalsis helps maintain a steep concentration gradient for the diffusion of food
molecules. (1)
(Any two, 2)
18. (a) X: molar (1)

Y: canine (1)
Z: incisor (1)
(b) The teeth cut food into smaller pieces. (1)

The tongue moves the food around inside the mouth cavity for thorough mastication. (1)
19. (a) (i) Oesophagus (1)
(ii) Peristalsis (1)
(b) (i) Hydrochloric acid (1)

It provides an acidic pH for the proteases to work efficiently. (1)
(ii) The cardiac sphincter surrounding the entrance to structure Q prevents food from
moving up into structure P. (1)
(iii) The wall of structure Q secretes mucus, which forms a physical barrier to prevent
damage by the acid. (1)
20. (a) Large food molecules need to be digested to make them small enough to be absorbed / to
make them soluble / to pass into the blood through the intestine wall. (1)
(b) (i) The rate of digestion of lipids by lipase increases when the pH increases. (1)
(ii) Bile salts in bile emulsify lipids into small oil droplets. (1)
This increases the surface area for lipase to act on. (1)

22. (a) (i) Cabbage mainly consists of carbohydrates / cellulose. (1)
The stomach does not have the corresponding enzymes / carbohydrases / cellulase to
catalyse the digestion of carbohydrates / cellulose. (1)

(ii) (1) Type of food (1)

(2) Time taken to complete digestion (1)
(3) Constant temperature / same volume of food (1)
(b) (i) Investigations 3 and 4 (1)
(ii) The rate of digestion is higher at 37 °C than at 20 °C. (1)

Gastric juice contains proteases. (1)
The enzyme works better / is more active at 37 °C which is close to its optimum
temperature. (1)
(c) In the stomach, food is churned and mechanically broken down into smaller pieces. (1)
Churning in the stomach also mixes food with the gastric juice to increase the contact of
food with the enzyme / protease / pepsin. (1)
23. (a) (i) Lipase (1)
(ii) Small intestine / duodenum / ileum (1)
(b) (i) Volume of milk / volume (concentration) of sodium carbonate solution / volume
(concentration) of enzyme solution / length of time for which the test tubes are kept
in the water bath before mixing / number of drops of indicator
(Any two, 2)
(ii) To ensure the contents in both tubes reach the correct temperature before mixing. (1)
(iii) Fat in the milk is broken down into fatty acids (1)
which lower the pH of the reaction mixture. (1)
(c) (i) At a higher temperature, fat and lipase molecules have more energy to move faster /
have more collisions so that enzyme-substrate complexes are more easily formed. (1)
(ii) Lipase / enzyme / active site is denatured so that it no longer fits the substrate. (1)
(d) • The same results were obtained at 30 °C and 40 °C. / The optimum temperature
could be any temperature between 30 °C and 40 °C. / No investigation was
conducted at 35 °C. / It is necessary to repeat the investigation at smaller temperature
intervals between 30 °C and 40 °C. (1) /
• The results are only accurate to the nearest minute. (1) /
• The end-point is difficult to be determined. (1) /
• There is no mention of repeats. / The investigation needs to be repeatable /
reproducible. (1)
(Any two, 2)

25. (a) (i) Less bile would be delivered to the duodenum to emulsify fat into droplets. (1)
The surface area of the fat for digestion by the lipase remains small. (1)
Thus, fat digestion is slowed down. (1)
(ii) The faeces lack bile pigments, (1)

which contain breakdown products of haemoglobin and darken the faeces. (1)
(iii) Pancreatic juice accumulates in the pancreas due to the blockage of the pancreatic
duct. (1)
Pancreatic juice contains digestive enzymes which lead to the digestion of the tissues
of the pancreas. (1)
(b) With a smaller ‘pouch’ stomach, the patient feels full quickly even only a small amount of
food was eaten. (1)
Thus, the patient tends to eat less. (1)
OR
Food will bypass the duodenum which is a main site of digestion. (1)
Thus, less food is digested. (1)
OR
Food will bypass the duodenum where absorption takes place. (1)
Thus, less food is absorbed. (1)
(Any two sets, 4)
Essays (p.7-52)
26. Digestion of food:
• Food is chewed into small pieces by the teeth during mastication. (1) /
• Mastication increases the surface area of food that is exposed to saliva. (1) /
• Amylase in the saliva helps break down the starch in the mashed potatoes into maltose.
(1) /
• Food is churned and mixed with gastric juice in the stomach. (1) /
• Protease (pepsin) in the gastric juice helps break down proteins in meat into peptides. (1) /
• In the small intestine, protease in the pancreatic juice helps break down the peptides into
amino acids. (1) /
• Bile contains bile salts which emulsify lipids in meat into small droplets. (1) /
• Pancreatic lipase helps break down lipid droplets into fatty acids and glycerol. (1) /
• Pancreatic amylase helps breakdown the remaining starch into maltose. (1) /
• On the membranes of the epithelial cells,
• carbohydrates help break down disaccharides into monosaccharides. (1) /
• proteases help break down peptides into amino acids. (1)
(Max. 5)

Absorption of digested food substances:

•Monosaccharides and amino acids are absorbed into the blood capillaries of the villi by
diffusion and active transport. (1)
• Fatty acids and glycerol enter the epithelial cells of the villi by diffusion. (1)
• In the epithelial cells, fatty acids and glycerol recombine to from small lipid droplets, (1)
which then enter the lymph in the lacteals. (1)
Communication (3)
27. Effects on carbohydrate metabolism:

• Less glucose is taken up by the liver (1) /
• Less glycogen is stored in the liver (1) /
• (because) cells do not respond to insulin (1) /
• Less release of glucose from stored glycogen (1) /
• (if) cells do not respond to glucagon (1) /
• Less production of glucose from amino acids / glycerol (1)
(Max. 3)
Effects on protein metabolism:
• Less breakdown of protein (1) /
• Less conversion of amino acids to ammonia / less deamination (1) /
• Less production of urea (1) /
• Reduced synthesis of protein (1)
(Max. 3)
Consequences of any of the above:
• blood clotting problems (1) /
• transport role of proteins (1) /
• disturbance of water balance (1) /
• blood glucose concentrations remain high / inability to regulate blood glucose / diabetic
(1) /
• need for amino acid supplements (1)
(Max. 2)
Communication (3)
Chapter 8 Gas exchange in humans

1. C
2. D
3. D

4. B
The air sacs are made of living cells, which utilize glucose to obtain energy. Therefore, the
glucose content in blood decreases as blood flows from P to Q.
5. C
6. C
7. C
About 2% of oxygen is transported as dissolved oxygen in blood plasma.
8. B
During inhalation, the intercostal muscles contract, lifting the rib cage upwards and outwards.
At the same time, the diaphragm muscles contract so that the diaphragm becomes flattened.
The decrease of pressure in the thoracic cavity causes inflation of the lungs.
9. D
10. C
The volume of the lung keeps increasing during inhalation (from P to R) and becomes the
largest just before exhalation begins (at R).

11. (a) Ciliated epithelium (1)
(b) Trachea / bronchi / bronchus / bronchioles (1)
(c) The cells need to produce ATP / release energy (1)

for the movement of cilia / secreting mucus (1)
(d) It contains cells that secrete mucus. (1)

The mucus traps pathogens / bacteria. (1)
The cilia sweep the mucus up to the throat where it is then swallowed or coughed out. (1)
12. (a) Diffusion (1)
(b) The accumulation of fluid increase the distance for diffusion of oxygen. (1)
The oxygen uptake by the blood becomes slower. (1)
Thus, the oxygen content of the blood decreases / becomes lower than normal. (1)
(c) Red blood cells have a biconcave disc shape. (1)

This provides a larger surface area to volume ratio to facilitate the diffusion of oxygen
into and out of the cells. /
This shortens the distance for oxygen to reach and leave the haemoglobin molecules in
the red blood cells. (1)

13. (a) (i) Diaphragm (1)
(ii) The volume inside the bell jar increases, (1)

causing the pressure to decreases. (1)
Therefore, air enters the balloon. (1)
(b) It moves by diffusion (1)

from a high concentration of oxygen in the air to a low concentration / down the oxygen
concentration gradient from the air to the blood. (1)
14. (a) From 0 to 1.2 seconds, the volume of the lungs increases (1)
by 0.48 dm3. (1)
It then decreases and returns to its initial value after 2.5 seconds. (1)
(b) The diaphragm becomes flattened, and causes the increase in lung volume. (1) /
The diaphragm returns to the dome shape, and causes the decrease in lung volume. (1) /
The rib cage moves upwards and outwards, and causes the increase in lung volume. (1) /
The rib cage moves downwards and inwards, and causes the increase in lung volume. (1)
(Any three, 3)

16. (a) Correct labelling (1)
alveoli (air sac)
blood flow
blood flow
capillary network
P
(b) Oxygen diffuses at a higher rate than carbon dioxide (1)

because the difference in oxygen concentration between the air in the air sac and the
blood in the capillary is larger than that of carbon dioxide / the concentration gradient of
oxygen is steeper than that of carbon dioxide (or other acceptable answers). (1)
(c) A large surface area is provided by the large number of air sacs. (1) /
A large surface area is provided by the extensive capillary network. (1) /
The difference in gas concentrations is maintained by ventilation as air moves into and
out of the lungs. (1) /

The difference in gas concentrations is maintained by blood flow in the capillary

network. (1) /
The diffusion pathway is small because air sacs (and blood capillaries) have a thin wall. /
The diffusion pathway is small because blood capillaries are in close contact with air
sacs. (1) /
Inhaled air is warmed by blood vessels lining the respiratory track and diffuse occurs
faster in warmer gases. (1)
(Any five, 5)
17. HKCEE Biology 2005 Paper 1 Q4
Essay (p.8-40)
18. The need for a breathing system:
• Body cells need oxygen for respiration and produce carbon dioxide which is a waste
product to be removed from the body. (1)
• Most body cells in humans are too far away from the surrounding air. / Humans have too
small a surface area to volume ratio for gas exchange through the surface of the body. (1)
• Humans need a breathing system to move air into and out of the body for effective gas
exchange. (1)
The roles of different parts of the breathing system in ventilation:
• Inhalation
• Contraction of the intercostal muscles causes the rib cage to move upwards and
outwards. (1)
• Contraction of the diaphragm muscles causes the diaphragm to become flattened. (1)
• The decrease of pressure in the thoracic cavity / lungs draws air into the lungs. (1)
• Exhalation
• Relaxation of the intercostal muscles causes the rib cage to move downwards and
inwards. (1)
• Relaxation of the diaphragm muscles causes the diaphragm to return to its dome
shape. (1)
• The increase of pressure in the thoracic cavity / lungs forces air out of the lungs. (1)
Communication (3)

Chapter 9 Transport of substances in humans

1. D
Cell X has a biconcave disc shape and is a red blood cell. Cell Y has a lobed nucleus and is a
phagocyte.
2. C
Blood vessel 2 is the pulmonary artery.
3. D
4. C
Valves P and Q are semilunar valves. When the ventricles contract, the high blood pressure
forces valves P and Q open.
5. B
6. B
Blood vessel 2 is the aorta. It carries blood away from the heart to all parts of the body except
the lungs.
7. C
8. B
9. B
10. B

11. (a)
Name of part Function
Red blood cell Carry oxygen (1)
Lymphocyte (1) Produce antibodies
Phagocyte Engulf and destroy bacteria / pathogens (1)
Platelets Involved in blood clotting (1)
(b) Red blood cells are biconcave in shape. (1)

More light can pass through the centre because it is thinner there. (1)

12. (a) The blood pressure has a decreasing trend (1)

while it shows rhythmic fluctuations. (1)
(b) (i) 13 – 0.5 = 12.5 kPa (1)
(ii) From the arterioles to the capillaries, the distance from the heart increases. (1)
The narrow lumen of the capillaries results in a high resistance to blood flow. (1)
Therefore, the blood pressure drops.
(c) This prevents damage to the thin walls of the capillaries. (1)
The rate of blood flow is reduced to provide more time for the exchange of material
between blood and body cells. (1)
13. (a) Vessel X has a thick wall (1)

to withstand the high blood pressure. (1)
(b) The blood pressure in vessel Y is much lower than that in vessel X. (1)
The larger lumen reduces the resistance to the blood flow in vessel Y. (1)
(c) Correct route of pulmonary circulation (1)

Correct route of systemic circulation (1)
vessel Y  (inferior) vena cava  right atrium  right ventricle  pulmonary artery 
lung  pulmonary vein  left atrium  left ventricle  aorta  vessel X
14. (a) (i) Coronary artery (1)
(ii) Capillaries (1)
(b) (i) 14 arbitrary units (1)
(ii) Glucose / oxygen (1)

15. (a) right ventricle (1)
Blood flows from right atrium to right ventricle / blood pressure increases. (1)
(b) The blood pressure increases when heart / ventricle contracts. (1)
The blood pressure decreases when heart / ventricle relaxes. (1)
(c) (i) air sacs / lungs / capillaries (1)
(ii) Oxygen binds with haemoglobin in the red blood cells, (1)
forming oxyhaemoglobin. (1)
Hydrogencarbonate ions break down into carbon dioxide and water in red blood cells.
(1)

(d) There would be greater variations in blood pressure / the blood pressure would be higher.
(1)
The wall of left ventricle is thicker / more muscular, (1)
to generate a greater force to pump blood throughout the body. (1)
16. HKCEE Biology 2010 Paper 1 Q3
17. (a) Blood contains red blood cells while lymph does not contain red blood cells. (1) /
Blood contains plasma proteins while lymph does not contain plasma proteins. (1) /
Blood contains blood platelets while lymph does not contain blood platelets. (1) /
(Any two, 2)
(b) The digested products of the fatty food are absorbed into the lacteal in the villi in the form
of lipid / oil droplets. (1)
The lymph in vessels X turns milky due to the presence of a large number of lipid / oil
droplets. (1)
(c) Lymph is kept flowing by the contraction of the skeletal muscles that surround the lymph
vessels. (1)
Valves are present in the lymph vessels to prevent the backflow of lymph. (1)
(d) Tissue fluid is continuously formed in the leg. (1)

Since the lymph vessels are blocked, excess tissue fluid cannot be transported away. (1)
Excess tissue fluid accumulates in the leg, causing the leg to swell. (1)
Essays (p.9-48)
18. Arteries:
• have thick walls (1)
to withstand the high blood pressure created by the pumping action of the heart. (1)
• have a thick layer of muscles in their walls; (1)
muscles contract and relax to change the size of the lumen to control the amount of blood
flow to different parts of the body. (1)
• have walls with considerable elastic tissue (1)
to allow them to stretch and recoil to maintain a continuous blood flow. (1)
Veins:
• have a large lumen (1)
to reduce the resistance to the blood flow. (1)
• have valves (1)
to prevent the backflow of blood. (1)

Capillaries:
•have walls composed of a single layer of cells; (1)
this provides a short diffusion distance for rapid exchange of materials. (1)
• have a very small lumen; (1)
this brings red blood cells in close contact with the capillary walls, reducing the distance
for oxygen to diffuse from red blood cells to the body tissues. (1)
• form a highly branched network (1)
which provides a large surface area for the exchange of materials. (1)
(Max. 8)
Communication (3)

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HKDSE BIOLOGY: Connecting Concepts Book 1B

Answers to Exam practice

Answers to Exam practice

Chapter 6 Food and humans

Multiple-choice questions (p.6-37)

Short questions (p.6-39)

(ii) It is broken down in respiration to release energy. /

© Aristo Educational Press Ltd. 1

(c) (i) Calcium (1)

(ii) Rickets (1)

(b) A vegetarian diet has low fat content, (1)

Structured questions (p.6-40)

© Aristo Educational Press Ltd. 2

(c) (i) Scurvy (1)

(ii) Fruits, green vegetables (1)

17. (a) (32.2 – 7.6) ÷ 32.2 × 100% (1)

(c) (i) Vitamin C is degraded by heat. (1) /

© Aristo Educational Press Ltd. 3

18. (a) Yes. (1)

(b) Anaemia (1)

(c) Grind some brown rice with distilled water. (1)

19. (a) (i) D (1)

© Aristo Educational Press Ltd. 4

(ii) Carbohydrate (1)

(b) Women under 50 menstruate. /

(c) Calcium is a major component of bones and teeth. (1)

Chapter 7 Nutrition in humans

Multiple-choice questions (p.7-44)

© Aristo Educational Press Ltd. 5

Short questions (p.7-46)

(b) Mouth cavity (1)

© Aristo Educational Press Ltd. 6

18. (a) X: molar (1)

(b) The teeth cut food into smaller pieces. (1)

19. (a) (i) Oesophagus (1)

(ii) Peristalsis (1)

(b) (i) Hydrochloric acid (1)

21. HKDSEE Biology 2013 Paper 1 Section B Q3

Structured questions (p.7-49)

© Aristo Educational Press Ltd. 7

(ii) (1) Type of food (1)

(b) (i) Investigations 3 and 4 (1)

(ii) The rate of digestion is higher at 37 °C than at 20 °C. (1)

23. (a) (i) Lipase (1)

(ii) Small intestine / duodenum / ileum (1)

24. HKDSEE Biology 2012 Paper 1 Section B Q10

© Aristo Educational Press Ltd. 8

(ii) The faeces lack bile pigments, (1)

© Aristo Educational Press Ltd. 9

Absorption of digested food substances:

27. Effects on carbohydrate metabolism:

Chapter 8 Gas exchange in humans

Multiple-choice questions (p.8-35)

© Aristo Educational Press Ltd. 10

Short questions (p.8-37)

(b) Trachea / bronchi / bronchus / bronchioles (1)

(c) The cells need to produce ATP / release energy (1)

(d) It contains cells that secrete mucus. (1)

12. (a) Diffusion (1)