Chapter 10 3.LQ - e

Biology: Chapter 10 Nutrition in humans
Combined Science: Chapter 8 Nutrition in humans Structured questions

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Structured questions

Combined Chapter 8 Nutrition in humans
Science:
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The figure below shows a human teeth set in the lower jaw.
Q
P
(a) What type of tooth is P? How many roots does it have? (2 marks)
(b) Is this teeth set normally found in a 4-year-old boy or a 40-year-old man? What is the evidence which
supports your hypothesis? (2 marks)
(c) List two differences between milk teeth and permanent teeth. (2 marks)
(d) Write down the letter of the teeth which is responsible for tearing food. (1 mark)
(e) State the special feature of tooth T and state the corresponding function of such feature. (2 marks)
##
(a) incisors (1 mark)
It has one root. (1 mark)
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HKDSE Biology – a modern approach
© 2009 Aristo Educational Press Ltd.
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(b) 4-year-old boy (1 mark)
It is suggested by the number of teeth present. The total number shown is 20. (1 mark)
(c) Milk teeth have no premolars. (1 mark)
If milk teeth are lost, they can still be replaced by the permanent teeth.
But when permanent teeth are lost, they cannot be replaced by new teeth. (1 mark)
(d) R (1 mark)
(e) Tooth T has broad top with four cusps, (1 mark)
which can facilitate the crushing and grinding of food. (1 mark)
_________
(9 marks)##
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* Given that phenol red solution is yellow below pH 6.8, pink between pH 6.8 and 8.2 and red above pH 8.2.
Describe and explain the change in colour, if any, when the phenol red solution is added to a mixture of
(a) milk, bile and lipase solution. (7 marks)
(b) milk, distilled water and lipase solution. (3 marks)
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(a) Colour changes to yellow, (1 mark)
since bile contains bile salt and sodium hydrogencarbonate. (1 mark)
Lipids in milk are rapidly broken down by the action/emulsification of bile salt. (1 mark)
It gives a larger surface area for lipase action. (1 mark)
Sodium hydrogencarbonate provides an alkaline condition for lipase to work best. (1 mark)
Lipase then hydrolyses the lipids into glycerol and fatty acids, (1 mark)
which would have turned the mixture more acidic. (1 mark)
(b) Colour has not much change/ remains pink. (1 mark)
The optimum pH for lipase to hydrolyse the lipid is slightly alkaline. (1 mark)
As water is neutral, not much lipid is being broken down. (1 mark)
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(10 marks)##
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* The following table shows the nutritional panel from a brand of cereal.
Typical values per 100 g

Protein 10.3 g
Carbohydrates 63.8 g
Lipid 2.9 g
Dietary fibre 15.3 g
Iron 17.6 mg
Salt 1.5 g
(a) Is the above brand of cereal suitable for an 80-year-old man? Explain your answer from its ingredient.
(4 marks)
(b) Given the energy provided by 1 g of protein, carbohydrate and lipid is 17 kJ, 18 kJ and 38 kJ
respectively. Calculate the energy value of 100 g of such cereal. (3 marks)
(c) The recommended daily energy intake for an 80-year-old man is 8300 kJ. If the breakfast was to
account for 35% of the elderly daily energy intake, how many grams of cereal should he eat?
(3 marks)
##
(a) Yes. (1 mark)
It is suitable as it is low in lipid (1/2 mark)
which can prevent coronary heart disease/ obesity/ overweight. (1/2 mark)
Also, it is high in dietary fibre (1/2 mark)
which helps to prevent constipation. (1/2 mark)
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Furthermore, it is low in salt content (1/2 mark)
which reduces the risk of hypertension. (1/2 mark)
(b) 10.3 x 17 + 63.8 x 18 + 2.9 x 38 (1 mark)
= 175.1 + 1148.4 + 110.2 (1 mark)
= 1433.7 kJ (deduct 0.5 mark for wrong unit) (1 mark)
(c) Energy to be gained in breakfast: 8300 x 0.35 = 2905 kJ (1 mark)
Weight of cereals required = (2905/1433.7) x 100 (1 mark)
= 203 g (1 mark)
_________
(10 marks)##
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Protein is an essential food substance.
(a) How would you test for the presence of protein in milk? (2 marks)
(b) What is the fate of excess protein in our body? (5 marks)
(c) Describe how protein is digested in our body? (3 marks)
##
(a) We can use Albustix paper to test for protein. (1 mark)
If milk contains protein, it will turn the test end from yellow to green. (1 mark)
(b) Excess protein will be deaminated in the liver. (1 mark)
The amino group is converted into urea (1 mark)
and is excreted in urine. (1 mark)
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The remaining carbon-containing part is then converted into carbohydrates or lipids (1 mark)
which will be stored in the body / used in respiration to release energy. (1 mark)
(c) Stomach secretes gastric juice which contains the enzyme proteases / pepsin. (1/2 mark)
The proteases digest proteins into peptides. (1/2 mark)
Pancreas secretes pancreatic juice which contains pancreatic proteases. (1/2 mark)
Pancreatic proteases digest proteins into peptides. (1/2 mark)
Finally, the brush border enzymes present on the intestinal lining includes proteases. (1/2 mark)
The proteases digest peptides into amino acids. (1/2 mark)
_________
(10 marks)##
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* Many fruits are rich in vitamin C. The vitamin C content of fruit often decreases during storage.
(a) A freshly-picked orange was found to contain 100 mg of vitamin C. Another similar-sized orange was
stored for two weeks and was found to contain 73 mg of vitamin C.
Calculate the percentage decrease in vitamin C of orange after storage of two weeks. (3 marks)
(b) Suggest two ways to reduce the loss of vitamin C during storage. (2 marks)
(c) Describe how you would determine the vitamin C concentration of an orange juice. (4 marks)
(d) (i) What is the deficiency disease of vitamin C? (1 mark)
(ii) Explain how a lack of vitamin C causes this disease. (2 marks)
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(a) Decrease in vitamin C = 100 - 73 = 27 mg (1 mark)
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27
Percentage decrease in vitamin C =  100 % (1 mark)
100
= 27% (1 mark)
(b) Any two of the following: (1 mark each) (2 marks)
- storage with low oxygen
- coating with wax (to reduce respiration/ oxygen entry)
- keeping cool
- keeping out of light
(c) Firstly, we have to find out the volume of a standardised vitamin C solution (A cm3 and B%)
(1 mark)
needed to decolourise a standardised DCPIP solution. (1 mark)
Secondly, record the volume of orange extract (C cm3) required to decolourise the same standardised
DCPIP solution. (1 mark)
Finally, calculate the concentration of vitamin C in the orange juice
= (A cm3 x B%)/ C cm3 = D% (1 mark)
(d) (i) scurvy (1 mark)
(ii) Since vitamin C is needed in the formation of connective tissues, (1 mark)
a lack of vitamin C will lead to bleeding gum/poor healing of wounds which is symptom of scurvy.
(1 mark)
_________
(12 marks)##
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* The diagram below shows the human digestive system labelled A to J.
A
B G
C H
E
J
(a) Which structures of the digestive system secrete juice that provides an alkaline condition? Use the
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letters to indicate the parts. (2 marks)
(b) In which structure can amylase, protease and lipase first be found along the alimentary canal? Use the
letters to indicate the structures. (3 marks)
(c) (i) What is structure A? (1 mark)
(ii) Structure A contains a fluid. What is this fluid called? Name two substances found in this fluid.
(3 marks)
(d) Name any two structures in the diagram that have functions other than digestion or absorption. State
their functions. (4 marks)
(e) Name any two sphincter muscles found in the alimentary canal. (2 marks)
##
(a) Structures B and H (2 marks)
(b) Amylase is first found in structure F. (1 mark)
Protease is first found in structure G. (1 mark)
Lipase is first found in structure C. (1 mark)
(c) (i) Structure A is gall bladder. (1 mark)
(ii) The fluid is called bile. (1 mark)
It contains bile salt, sodium hydrogencarbonate and bile pigment. (Any two) (2 marks)
(d) Any two of the following: (4 marks)
Organs (1 mark each) Functions (1 mark each)
1. Stomach body defence (some pathogens are killed by the gastric juice)
2. Liver blood glucose regulation/deamination/iron and vitamin storage, etc.
3. Pancreas insulin/glucagon secretion to regulate blood glucose level
(e) Any two of the following: (1 mark each) (2 marks)
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cardiac sphincter / pyloric sphincter / anal sphincter
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(15 marks)##
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STSE Connections
* Read the passage below and answer the questions that follow.
Anorexic slimness
As we are taking the MTR, walking along the street or watching television, we can find many
commercials concerning slimming centres. These commercials always give the females a message:
“Slim is beauty.”
Besides Hong Kong, the climate of slimness is also prevalent in other countries. More and
more extremely thin models appear on the runway. Slimness among models has become a
controversy since two young models died from anorexia nervosa in 2006. One of the models, Reston,
was 173 cm tall and weighed 40 kg when she died. Reston lived on a diet of apples and tomatoes
before her death.
The deaths of the models led to a move by Madrid government to ban models with a BMI of
less than 18 from performing in fashion shows. Italian designers have also agreed to demand that all
models submit medical proof that they do not suffer from an eating disorder as a condition to work.
(a) What is the difference between anorexia nervosa and bulimia nervosa? (2 marks)
(b) What is the BMI of Reston?

Did she violate Madrid government’s rule if she was still alive? (3 marks)
(c) Did Reston have a balanced diet? Please explain. (3 marks)
(d) What health problems will anorexia nervosa lead to? State any two. (2 marks)
(e) Suggest one treatment for anorexia nervosa. (1 mark)
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(a) Anorexia nervosa has the patients dieting exaggeratedly/ eating less and less. (1 mark)
Bulimia nervosa has the patients eating a large amount of food in a short time, but the patients will get
rid of the food by vomiting or having diarrhoea. (1 mark)
40
(b) BMI of Reston = (1 mark)
(1.73)2
= 13.36 (＜18) (1 mark)

Yes, she has violated the legislation. (1 mark)
(c) Reston did not have a balanced diet. (1 mark)
She had a diet of apples and tomatoes which are only rich in carbohydrates, water and vitamin C,
(1 mark)
but insufficient in lipids and proteins. (1 mark)
(d) Any two of the following: (1 mark each) (2 marks)
- osteoporosis
- kidney damage
- heart problems
- other reasonable answers
(e) Psychotherapy/ drug treatment/ weight gain (1 mark)
_________
(11 mark)##
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* Read the passage below and answer the questions that follow.
Microbes in the alimentary canal

The microorganisms that normally live in the alimentary canal can perform useful functions for
their hosts. These microorganisms include bacteria, fungi and protozoa. The colon has the greatest
number of bacteria and the most different species. The activity of these bacteria make the colon the
most metabolically active organ in the body.
These microorganisms benefit the host with useful functions, such as fermenting unused energy
substrates, training the immune system, preventing growth of harmful species, regulating the
development of the alimentary canal and producing vitamins for the host (such as vitmains B 7 and K).
However, in certain conditions, some species are thought to be pathogenic by causing infection or
increasing cancer risk in the host.
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(a) What is the function of colon in nutrition? (1 mark)
(b) Why does the colon accommodate the greatest number of bacteria? (3 marks)
(c) What is “unused energy substrates” that cannot be digested by human body? (1 mark)
(d) What is the function of vitamin K in our body? (1 mark)
(e) In body defence, what are the benefits and harms caused by microorganisms in the alimentary canal?
(2 marks)
##
(a) water absorption/ absorption of some minerals and vitamins (1 mark)
(b) Colon provides an optimum temperature, (1 mark)
slightly acidic/optimum pH and (1 mark)
minimal enzyme environment for bacteria to survive. (1 mark)
(c) cellulose/ dietary fibres (1 mark)
(d) It helps blood clotting. (1 mark)
(e) Benefits: They train the immune system/ prevent the growth of harmful species. (1 mark)
Harms: They may cause infection or increase cancer risk for the host. (1 mark)
_________
(8 marks)##
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STSE Connections
Read the passage below and answer the questions that follow.
Constipation
Constipation is the passage of small amounts of hard, dry faeces along the colon,
usually fewer than three times a week. It is usually caused by a lack of dietary fibre in the diet.
If an adequate amount of dietary fibre is obtained from the diet, the dietary fibre will mix with
the faeces. The fibre soaks up available liquid and swells. The faeces becomes softer, making
it easier to be pushed along the colon.
(a) Name the chemical substance which makes up dietary fibre. (1 mark)
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(b) Name the form of energy present in the structure named in (a). (1 mark)
(c) Human cannot digest dietary fibre.

(i) Name an organism that can digest dietary fibre. (1 mark)
(ii) Name the simple molecule that is the end product of the digestion of dietary fibre. (1 mark)
(d) Drinking orange juice is not effective to improve constipation, but eating the whole orange is. Explain.
(2 marks)
(e) Name the muscular movement that pushes the faeces along the colon. (1 mark)
##
(a) cellulose (1 mark)
(b) chemical energy (1 mark)
(c) (i) bacteria (1 mark)
(ii) glucose (1 mark)
(d) Orange juice is only a good source of water and vitamin C but not dietary fibre as it does not contain
the plant cells. (1 mark)
Eating the whole orange includes ingesting the plant cells that contain the cellulose-made cell walls.
(1 mark)
(e) peristalsis (1 mark)
_________
(7 marks)##
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The following table shows the average amount of food intake by Patrick and the recommended diet by a
nutritionist.
Average intake of foodstuff (g)
Foodstuff
Patrick’s diet Recommended diet
Cereals 83 85
Meat 60 40
Fish 10 7
Diary products 27 25
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Fat and oil 35 20
Potatoes 60 100
Sugar 42 40
Vegetables 24 70
Fruits 30 65
(a) Which foodstuffs are the main sources of starch in Patrick’s diet? (2 marks)
(b) Deduce which two food substances are taken in excess by Patrick. (2 marks)
(c) Explain what would happen to the two food substances mentioned in (b) if they are consumed in excess.
(4 marks)
(d) Name a food test for each food substance mentioned in (c). (2 marks)
(e) Suggest a food substance that Patrick lacks. State the consequence. (2 marks)
##
(a) cereal and potatoes (2 marks)
(b) lipid and protein. (2 marks)
(c) Excess lipid is stored in the subcutaneous fatty layer under the skin (1 mark)
or it forms adipose tissue around the internal organs such as kidneys and heart. (1 mark)
Excess protein is digested to amino acids. (1 mark)
The excess amino acids are broken down by deamination in the liver. (1 mark)
(d) lipid — grease spot test (1 mark)
protein — using Albustix paper (1 mark)
(e) dietary fibres. (1 mark)
Constipation would result. (1 mark)
__________
(12 marks)##
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STSE Connections
In a body check-up, Robert, George and Jimmy had their weights and heights measured.
Name Weight (kg) Height (m)

Robert 50 1.55
George 50.1 1.75
Jimmy 90 1.65
The graph below shows a chart to find out the degree of obesity of a person.
Height (m)
low ideal slightly moderately obese
weight weight obese obese
1.8
1.7
1.6
1.5
30 40 50 60 70 80 90 100 110 120 130 140 150 160
Weight (kg)
(a) According to the chart given by their doctor, identify who was
(i) moderately obese; (1 mark)
(ii) of low weight; (1 mark)
(iii) of ideal
weight. (1 mark)
(b) Obesity increases the risk of getting health problems. Suggest two of the problems. (2 marks)
(c) Which two food substances, when eaten in excess, would likely lead to obesity? (2 marks)
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(d) Explain why large compounds need to be broken down into simpler ones in the intestine. (2 marks)
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(a) (i) Jimmy (1 mark)
(ii) George (1 mark)
(iii) Robert (1 mark)
(b) Coronary heart disease and high blood pressure / diabetes. (2 marks)
(c) Lipids and carbohydrates. (2 marks)
(d) Large compounds are too large to pass through the intestinal wall into the bloodstream. (1 mark)
They have to be broken down to simple molecules which are diffusible and available for being absorbed
into the blood. (1 mark)
_________
(9 marks)##
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Rose analysed the food content of tomatoes, potatoes, peas and onions. She constructed the following table.
Vegetable Total carbohydrate Starch Dietary fibre
(100 g) (g /100 g) (g /100 g) (g /100 g)
Tomatoes 3 Trace 1
Potatoes 17 16 1
Peas 9 5 5
Onions 4 Trace 1
(a) Total carbohydrate is calculated as the sum of sugars and starch. Name the vegetable which has the
highest content of sugar per 100 g. (1 mark)
(b) There are 17 mg of vitamin C in 100 g of peas. If Rose eats 100 g of peas, she has 25% of the
recommended daily allowance (RDA) of vitamin C.
(i) Calculate the RDA of vitamin C. Show your working. (2 marks)
(ii) From the table, name one other source of vitamin C. (1 mark)
(iii) State the disease caused by a deficiency of vitamin C. (1 mark)
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(c) Potatoes can be cooked in different ways.
(i) Potato chips are not good to human health. Explain. (2 marks)
(ii) Suggest a cooking method to make potato a healthy food. (1 mark)
(d) Name the main type of carbohydrate found in onions. (1 mark)
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(a) peas (1 mark)
(b) (i) RDA of vitamins C = 17 x 4 (1 mark)
= 68 mg (1 mark)
(ii) tomatoes (1 mark)
(iii) scurvy (1 mark)
(c) (i) It is deep-fried in oil. (1 mark)
The energy content has increased greatly. (1 mark)
(ii) Cook the potato in boiling water. (1 mark)
(d) glucose (1 mark)
_________
(9 marks)##
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* Vitamins and minerals are important to our health.
(a) Give two similarities and two differences between vitamins and minerals. (4 marks)
(b) Which vitamin and mineral are essential for bone formation? Suggest two food sources for each of
them and name their deficiency diseases. (5 marks)
(c) Which pigment is carrot rich in? Describe what will happen to the pigment in the human body and its
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importance to us. (3 marks)
(d) Anaemia is a disease of iron deficiency. Feeling faint and tired easily are the symptoms of anaemia.
Explain why deficiency in iron would lead to these symptoms. (3 marks)
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(a) Similarities Differences
- both contain no energy value - vitamins are organic; minerals are inorganic
- very small amount is enough for - some vitamins can be synthesised in human
maintaining good health bodies, e.g. vitamin D; minerals cannot be
- both can be obtained from food synthesised in human bodies
(1 mark each) (Any two) - vitamins are either water-soluble or fat-
soluble; minerals are not soluble in lipid.
(1 mark each) (Any two)
(4 marks)
(b) vitamin D and calcium (2 marks)
Food sources of vitamin D: cod liver oil, milk, cheese, egg yolk (Any two) (1 mark)
Food sources of calcium: cheese, milk, dairy products (Any two) (1 mark)
deficiency disease: rickets (1 mark)
(c) carotene (1 mark)
It is converted to vitamin A (1/2 mark)
and stored in the liver. (1/2 mark)
Vitamin A is essential for the formation of visual purple, (1/2 mark)
a pigment responsible for night vision. (1/2 mark)
(d) Since iron is a necessary component of haemoglobin, (1 mark)
the pigment carrying oxygen in red blood cells. (1 mark)
Lack of iron leads to inadequate oxygen supply to the body parts, including the brain, (1 mark)
causing the patient to feel faint and tired easily. _________
(15 marks)##
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Each of the following test tubes contains at least one kind of food substance (starch, reducing sugars, protein and oil).
X Y Z
Food tests are carried out and the results are shown in the following table.
X Y Z
Iodine test (1) + (2) – (3) –
Grease spot test (4) – (5) – (6) +
Using Albustix paper (7) + (8) + (9) –
Benedict’s test (10) – (11) + (12) –
Key: + positive result – negative result
The numbers refer to the food test number.
(a) Which of the four food tests requires heating? (1 mark)
(b) What food substances are present in tubes X, Y and Z, respectively? (5 marks)
(c) What results may be observed in tests (1), (6), (7) and (11), respectively? (4 marks)
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(a) Benedict's test requires heating. (1 mark)
(b) Tube X contains starch and protein. (2 marks)
Tube Y contains protein and reducing sugars. (2 marks)
Tube Z contains oil only. (1 mark)
(c)
Test Result
(1) Colour changes to blue-black. (1 mark)
(6) Oily mark / translucent spot appears. (1 mark)
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(7) Paper changes to green. (1 mark)
(11) Orange / brick-red precipitate appears. (1 mark)
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(10 marks)##
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|!|ELB021008015O|!|
* The table below gives the energy value (kJ/g) of some common foodstuffs together with their percentages of
carbohydrate, protein, lipid and water.
Food Energy (kJ/g) %W %X %Y %Z

Potatoes 3.3 15 -- 2 82
Carp 4.8 -- 13 16 71
Milk 2.7 4.5 3.5 3.4 88.2
Butter 54 -- 83 0.6 16.4
Beef 21.8 -- 21 24 54
Soya beans 3.2 28 20 32 15
Maize 3.5 55 11 14 20
(a) Which foodstuff has

(i) the highest energy value? (1 mark)
(ii) the lowest energy value? (1 mark)
(b) With respect to food substances carbohydrate, protein, lipid and water, to which of them do W, X, Y
and Z correspond respectively? (4 marks)
(c) State two other food substances which are essential for healthy life, but absent in the table. State their
functions. (3 marks)
(d) Name two substances (one mineral and one vitamin) which are essential for healthy growth of bones
and teeth. (2 marks)
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(e) Which plant food in the table would be more suitable for a vegetarian? Explain your answer.
(2 marks)
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(a) (i) butter (1 mark)
(ii) milk (1 mark)
(b) W - carbohydrate
X - lipid
Y - protein
Z - water (4 marks)
(c) Any two of the following: (11/2 marks each) (3 marks)
minerals - to regulate metabolic reactions / tissue formation in the body
vitamins - to regulate metabolic reactions in the body
dietary fibre - to stimulate peristaltic movement of the intestines
(d) calcium and vitamin D (2 marks)
(e) Soya beans - It contains the highest percentage of proteins (1 mark)
and proteins are important for growth and repair of tissues. (1 mark)
_________
(13 marks)##
|!|ELA021008016O|!|
The graph below shows the daily energy requirements of different people.
16000 15000kJ
14000
12500kJ
Daily energy requirement (kilojoule)
11700kJ
12000 11300kJ
10000kJ
9300kJ 9500kJ
10000
7500kJ
8000
6000 5000kJ
4000
2000
0
v ery activ e moderately breast- pregnant moderately boy (12-15 girl (12-15 child (6 child (2
man activ e man f eeding woman activ e non- y ears old) y ears old) y ears old) y ears old)
woman pregnant
woman
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(a) Why do men have a higher energy requirement than women who have similar occupations?
(2 marks)
(b) Why does a pregnant woman require more energy than a moderately active non-pregnant woman?
(1 mark)
(c) Why do a woman’s calcium and vitamin D requirements increase when she is
(i) pregnant? (2 marks)
(ii) breast-feeding her baby? (2 marks)
##
(a) Usually women have thicker subcutaneous fat to conserve heat. So women have lower energy
requirements. (1 mark)
Men are heavier and require more energy for metabolism. (1 mark)
(b) A pregnant woman has to supply nutrients for the development of her foetus. (1 mark)
(c) (i) Calcium and vitamin D are very important for development of the bones of the foetus in a pregnant
woman. (1 mark)
The woman herself also requires calcium and vitamin D for blood clotting / to maintain the
calcium level in her bones. (1 mark)
(ii) The woman has to supply calcium and vitamin D to her baby for development of bone and teeth
(1 mark)
and for blood clotting. (1 mark)
__________
(7 marks)##
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|!|ELA021008017O|!|
The following route shows the processes in the digestion of carbohydrates:
Site X Site Y
Starch A B being absorbed
Enzyme P
(a) Where is site X? Name the enzyme working at site X. (2 marks)
(b) Name one test to test for starch and state the expected result. (2 marks)
(c) What is A? (1 mark)
(d) Name a test to test for A. Describe the procedure. (3 marks)
(e) Name site Y. State how carbohydrates are digested in site Y. (2 marks)
(f) Is the medium in site Y acidic, neutral or alkaline? (1 mark)
(g) Enzyme P is denatured before entering site Y. Explain how it happens. (2 marks)
##
(a) Site X is the mouth cavity; (1 mark)
the enzyme functioning in X is salivary amylase. (1 mark)
(b) iodine test. (1 mark)
The brown iodine solution turns the tested solution blue-black. (1 mark)
(c) maltose (1 mark)
(d) Benedict’s test (1 mark)
Equal volumes of solution A and Benedict’s solution are added to a test tube. (1 mark)
The test tube is boiled in a water bath for five minutes. (1/2 mark)
The test tube is shaken from time to time and the colour change is noted. (1/2 mark)
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(e) Site Y is small intestine (1 mark)
Brush border enzymes present on the intestinal lining contains carbohydrases which digest
carbohydrates. (1 mark)
(f) an alkaline medium (1 mark)
(g) Enzyme P is denatured due to the acidic medium / by the low pH in the stomach. (1 mark)
The acidity is caused by the presence of hydrochloric acid in the stomach. (1 mark)
__________
(13 marks)##
|!|ELB021008018O|!|
* The diagram below shows a liver and the associated blood vessels.
liver
K
O
N
P
J
M
Q
small intestine
(a) What is structure L? Structure L stores a fluid which is important to digestion. State a function of this
fluid. (2 marks)
(b) Name vessels J, K, O and P. (2 marks)
(c) Which vessel contains blood with the highest concentration of glucose during starvation? Explain in
relation to the hormone(s) involved. (3 marks)
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(d) Two pathways are involved in blood circulation in this region. Use a flowchart to show their sequences.
(2 marks)
(e) Which vessel contains blood with the highest concentration of carbon dioxide? Suggest another
substance that is present at the highest concentration in blood carried by this vessel. (2 marks)
##
(a) L is the gall bladder. (1 mark)
The bile salt present in the fluid emulsifies lipids into smaller droplets for more efficient digestion of
lipids. / The sodium hydrogencarbonate provides an alkaline medium for the enzymes in the small
intestine to work. (1 mark)
(b) J is the inferior vena cava. (1/2 mark)
K is the hepatic vein. (1/2 mark)
O is the hepatic artery. (1/2 mark)
P is the hepatic portal vein. (1/2 mark)
(c) K. (1 mark)
During starvation, the blood glucose level is low. (1/2 mark)
Less insulin is secreted while more glucagons is secreted from the pancreas (1/2 mark)
so less glucose is converted into glycogen for storage in the liver. (1/2 mark)
Meanwhile, glycogen is converted back into glucose in the liver. (1/2 mark)
Thus, K, a vessel coming out from the liver, contains blood with the highest concentration of glucose.
(d) N  O  K  J; (1 mark)
NQPKJ (1 mark)
(e) J (1 mark)
urea (1 mark)
__________
(11 marks)##
________________________________________________________________________________________
________________________________________________________________________________________
|!|ELA021008019O|!|
Ann got four samples as listed below.
A a small piece of grasshopper gut

B a drop of human saliva
C Half of a germinating maize grain
D a small piece of rat colon
D A
C B
Starch agar in
Petri dish
Ann put the samples on a starch agar as shown in the diagram. After five hours, she poured iodine solution
onto the starch agar. Part of the agar showed positive results and brown zones were formed around three
samples. Only one sample did not show a brown zone.
(a) Describe the positive results of iodine test. (1 mark)
(b) What does the presence of a brown zone indicate? (1 mark)
(c) Using the letters given, state the sample which did not show a brown zone. (1 mark)
(d) Explain the formation of brown zones around the three samples. (2 marks)
(e) State and explain the difference in the results if Ann had boiled the human saliva sample at the
beginning of the experiment. (2 marks)
##
(a) Iodine solution turns from brown to blue black in the presence of starch. (1 mark)
(b) The brown zone indicates that there is no starch. (1 mark)
(c) D (1 mark)
________________________________________________________________________________________
________________________________________________________________________________________
(d) The three samples A, B and C have amylase which (1 mark)
breaks down the starch in the agar to maltose. (1 mark)
(e) There would be no brown zone formed (1 mark)
because amylase is denatured at high temperatures. (1 mark)
_________
(7 marks)##
|!|ELA021008020O|!|
Tracy performed an experiment with a sample of an enzyme to find out its activity at different pH values. The
following graph shows the results.
enzyme activity
pH
1 2 3 4
(a) State the optimum pH for the enzyme sample. (1 mark)
(b) Name the enzyme. (1 mark)
(c) Name the organ where the enzyme works in the human body. (1 mark)
(d) Name the substrate of the enzyme. (1 mark)
(e) Describe how the pH of the juice in the organ named in (c) is kept at the optimum value. (1 mark)
(f) Write a word equation to show the enzyme reaction. (2 marks)
(g) Would the enzyme work as it leaves the organ named in (c) to the next part of the human alimentary
canal? (2 marks)
________________________________________________________________________________________
________________________________________________________________________________________
##
(a) pH 2 (1 mark)
(b) protease / pepsin (1 mark)
(c) stomach (1 mark)
(d) protein (1 mark)
(e) Gastric juice in the stomach is kept acidic due to the presence of hydrochloric acid. (1 mark)
(f) (2 marks)
protease
protein peptides
pH 2
(g) No, (1 mark)

because the juice in the next part of the human alimentary canal is alkaline. (1 mark)
_________
(9 marks)##
|!|ELB021008021O|!|
* The following diagram shows the percentage of digestion of different food substances along different regions
of the alimentary canal of a man. The food substances are carbohydrate, protein and lipid.
100
P
Q
R
Percentage of
digestion (%)
0
stomach X Y
(a) Name the regions X and Y. (2 marks)
(b) Which food substances do P, Q and R represent, respectively? (3 marks)
(c) Describe and explain curve Q. (6 marks)
________________________________________________________________________________________
________________________________________________________________________________________
(d) Name the secretions present at X. State its/their sources and components involved in digestion.
(6 marks)
##
(a) X: duodenum; Y: ileum (1 mark each) (2 marks)
(b) P: lipid; Q: carbohydrate; R: protein (1 mark each) (3 marks)
(c) Some digestion of carbohydrate has taken place before food enters the stomach (1 mark)
since digestion starts in the mouth cavity where salivary amylase digests starch to maltose.(1 mark)
The digestion of starch stops in the stomach (1 mark)
since the salivary amylase is inactivated. (1 mark)
The digestion of carbohydrate resumes in the duodenum and the digestion continues in both duodenum
and ileum, where carbohydrases are present to digest carbohydrate ultimately to monosaccharides such
as glucose. (1 mark)
The digestion reaches 100% /is completed within the ileum. (1 mark)
(d) Secretion Source Components
pancreatic juice pancreas amylase
protease
(1 mark) ( /2 mark) lipase
1
(1/2 mark)
brush border intestinal glands carbohydrases
enzymes (1 mark) ( /2 mark) protease
1
(1/2 mark)
bile (1 mark) liver (1/2 mark) bile salts (1/2 mark)
(6 marks)
__________
(17 marks)##
________________________________________________________________________________________
________________________________________________________________________________________
|!|ELA021008022O|!|
Susan had lunch in a fast-food restaurant. The table below shows the nutritional value of her meal.
Foodstuff Carbohydrate (g) Lipid (g) Protein (g)

fried chicken 15 17 18
sausage and egg burger 27 28 19
(a) (i) Which food substance did Susan take in most in this meal? (1 mark)
(ii) Describe, in detail, how this food substance enters her bloodstream. (9 marks)
(b) Susan’s daily protein requirement is 45 g. She has obtained 11 g from her breakfast. The total
amount of protein she obtains from breakfast and lunch has already exceeded the amount required.
Describe the fate of the excess protein in her body. (6 marks)
##
(a) (i) lipid (1 mark)
(ii) The digestion of lipid starts at the duodenum. (1 mark)
Lipid are emulsified by bile salts in the bile into smaller droplets, (1 mark)
which have a greater surface area for lipase to act on. (1 mark)
The lipase in the pancreatic juice secreted by the pancreas (1 mark)
digests lipid into fatty acids and glycerol. (1 mark)
They are then absorbed by the epithelial cells of the villi (1 mark)
________________________________________________________________________________________
________________________________________________________________________________________
and recombine to form lipid molecules again in the cells (1 mark)
The lipid molecules diffuse into the lacteal. (1 mark)
They are carried in lymph travelling along the lymph vessels. (1 mark)
The lymph is finally drained into the bloodstream and the lipid molecules enter the bloodstream.
(b) Amino acids from the excess protein cannot be stored in the body (1 mark)
and therefore are broken down by deamination in the liver. (1 mark)
The amino groups are removed from amino acids and turned into ammonia. (1 mark)
The poisonous ammonia is converted to urea (1 mark)
which is finally excreted in the urine by the kidneys. (1 mark)
The remaining parts of amino acids are changed into carbohydrates or lipids. (1 mark)
__________
(16 marks)##
|!|ELB021008023O|!|
* The diagram below shows a certain region of the human digestive system.
A
liver
gall stomach
bladder
C
B
(a) Name structures A and B. (1 mark)
(b) Name two substances present in the secretion secreted by stomach wall. (1 mark)
(c) (i) Name the digestive and hormonal secretions of structure C. (2 marks)
(ii) By what means do these secretions reach the places where they exert their actions? (2 marks)
________________________________________________________________________________________
________________________________________________________________________________________
(iii) Name two enzymes present in the digestive secretion of structure C. (1 mark)
(iv) What are the functions of these enzymes? (3 marks)
(d) (i) Name the secretion of the liver that assists in digestion. (1 mark)
(ii) Where is this secretion stored before entering structure B? (1 mark)
(iii) State the functions of this secretion. (3 marks)
##
(a) A - bile duct (1/2 mark)
B - duodenum (1/2 mark)
(b) Any two of the following: (1/2 mark each) (1 mark)
hydrochloric acid, proteases and mucus
(c) (i) Digestive secretion – pancreatic juice (1 mark)
Hormonal secretion – insulin/ glucagon (1 mark)
(ii) Digestive secretion – via the pancreatic duct to the duodenum (1 mark)
Hormonal secretion – via the bloodstream to all parts of the body (1 mark)
(iii) Any two of the following: (1/2 mark each) (1 mark)
amylase, lipase and protease
(iv) Amylase digests starch to maltose. (1 mark)
Lipase digests lipids to glycerol and fatty acids. (1 mark)
Protease digests protein to peptides/ digests peptides to amino acids. (1 mark)
(d) (i) bile (1 mark)
(ii) gall bladder (1 mark)
(iii) - to neutralise the acidic medium, (1 mark)
- to activate the pancreatic and intestinal enzymes (1 mark)
- to lower the surface tension of / emulsify lipids so that lipids are broken down into small droplets
more easily. (1 mark)
________________________________________________________________________________________
________________________________________________________________________________________
__________
(15 marks)##
|!|ELB021008024O|!|
* The following diagram shows the structure of the posterior region of the human alimentary canal.
B
E
C
F
(a) Name structures A, B, C, D, E and F. (3 marks)
(b) Explain the differences in structure and function between structure B of a human and that of a rabbit?
(4 marks)
(c) Name the substance in our diet that assists in the passage of food along the large intestine. (1 mark)
(d) State the function of

(i) D. (1 mark)
(ii) E. (1 mark)
##
(a) A - ileum/ small intestine B - caecum
C - appendix D - colon
E – rectum F - anus (1/2 mark each) (3 marks)
(b)
Difference Explanation
longer/ larger/ better developed in a rabbit can store more cellulose for digestion
________________________________________________________________________________________
________________________________________________________________________________________
bacteria present to secrete cellulase to digest cellulose
(vice versa) (4 marks)
(c) dietary fibres (1 mark)
(d) (i) to absorb water (1 mark)
(ii) to store faeces temporarily (1 mark)
__________
(10 marks)##
|!|ELA021008025O|!|
The diagram below shows the anterior region of the alimentary canal of a man.
B
C
D
A
F
E
(a) (i) What is the name of the fluid produced by structure A? (1 mark)
(ii) Name the enzyme found in the above fluid and describe its function. (2 marks)
(b) Give two functions of structure B. (2 marks)
(c) (i) Name structure D. (1 mark)
(ii) State the function of D. (1 mark)
(d) Where do structures E and F lead to, respectively? (2 marks)
(e) Name the process by which food is passed along the intestine. (1 mark)
________________________________________________________________________________________
________________________________________________________________________________________
##
(a) (i) saliva (1 mark)
(ii) Salivary amylase digests starch to maltose. (2 marks)
(b) It contains taste buds to detect taste. (1 mark)
It mixes the saliva with food to form a bolus to facilitate swallowing. (1 mark)
(c) (i) epiglottis (1 mark)
(ii) It prevents the food from entering the trachea during swallowing. (1 mark)
(d) E leads to the lungs and F leads to the stomach. (2 mark)
(e) peristalsis (1 mark)
__________
(10 marks)##
|!|ELB021008026O|!|
* The diagram below shows the structure of the wall of the mammalian small intestine.
(a) Name structure A, B and C. (11/2 marks)
(b) (i) What is the function of structure C? (1 mark)
(ii) State and explain how structure C is adapted to perform its functions. (4 marks)
(c) What is the function of structure A? (1 mark)
________________________________________________________________________________________
________________________________________________________________________________________
(d) (i) What is the function of structure B? (1 mark)
(ii) State the transport system to which structure B belongs. (1 mark)
(e) Use a flowchart to list the structures (in correct order) by which food absorbed by A is transported to
the kidney. (5 marks)
(f) Structure D and E are circular and longitudinal muscles, respectively. What is their function?
(1 mark)
##
(a) A - blood capillaries; B – lacteal; C - villus (1/2 mark each) (11/2 marks)
(b) (i) absorption of food (1 mark)
(ii)
Adaptation Explanation
with thin-walled epithelium to facilitate diffusion
folded/ with microvilli to increase the surface area
with lacteals/ capillaries to transport the absorbed products
(Any two pairs) (4 marks)
(c) to absorb or transport glucose and amino acids (1 mark)
(d) (i) to absorb or transport lipid molecules (1 mark)
(ii) lymphatic system (1 mark)
(e) hepatic portal vein → liver → hepatic vein → heart → pulmonary artery→ lung → pulmonary vein →
heart → aorta → renal artery→ kidney (1/2 mark each) (5 marks)
(f) Their alternate contraction and relaxation bring about peristalsis. (1 mark)
___________
(151/2marks)##
|!|ELA021008027O|!|
The following diagram shows the arrangement of teeth in the upper jaw of a man.
________________________________________________________________________________________
________________________________________________________________________________________
F G H I J
DE K
C
L
B
M
A N
(a) Which teeth are the canines and premolars in the diagram? (3 marks)
(b) Suppose the arrangement of the teeth in the lower jaw is the same, write down the dental formula of
this person. (2 marks)
(c) Which chemical is added to our drinking water to reduce the incidence of tooth decay? (1 mark)
(d) Draw a well-labelled diagram to show a vertical section of tooth H. (5 marks)
##
(a) canines - E and J (1 mark)
premolars - C, D, K and L (2 marks)
(b) i /2 c /1 pm /2 m /2
2 1 2 2
(2 marks)
(c) fluoride (1 mark)
________________________________________________________________________________________
________________________________________________________________________________________
(d)
enamel
crown
dentine
neck nerve gum

pulp cavity
blood cement
root vessel
tooth canal
jaw bone
Vertical section of tooth H
Diagram (11/2 marks)

Label (1/2 x 6, Any six) (3 marks)
Title (1/2 mark)
__________
(11 marks)##
|!|ELA021008028O|!|
When lipids are digested, they will be broken down into simpler molecules which are acids. The following
experiment aimed to investigate the action of lipase on fats. Milk was used as the source of fats. The four test
tubes were set up as follows.
4 cm3 milk 4 cm3 milk 4 cm3 milk 4 cm3 milk

+ 1 cm3 lipase + 1 cm3 boiled lipase + 1 cm3 lipase + 1 cm3 water
+ 1 cm3 water + 1 cm3 water + 1 cm3 water + 1 cm3 sodium
+ 1 cm3 sodium hydrogencarbonate
hydrogencarbonate solution
solution
The test tubes were kept in a water trough for one hour at a constant temperature, and then the content of each
tube was tested to find out if acids had been formed. The results are shown in the following table.
________________________________________________________________________________________
________________________________________________________________________________________
Test tube A B C D
Final acidity / alkalinity Slightly acidic neutral acidic alkaline
(a) At what temperature was the water trough maintained? (1 mark)
(b) Why was sodium hydrogencarbonate solution added to some of the test tubes? (1 mark)
(c) In which test tube had the breakdown of lipids occurred? (2 marks)
(d) Draw a conclusion of this experiment. (1 mark)
(e) Which test tube(s) served as control(s)? (2 marks)
(f) Where is lipase secreted in the human body? Where does it carry out its function? (2 marks)
##
(a) 37 ºC -40 ºC (1 mark)
(b) to provide an alkaline condition / higher pH (1 mark)
(c) A and C (2 marks)
(d) Lipase is active in alkaline condition. (1 mark)
(e) B and D (2 marks)
(f) Lipase is secreted by the pancreas. (1 mark)
It carries out its function in the duodenum. (1 mark)
__________
(9 marks)##
|!|ELB021008029O|!|
STSE Connections
* Eva is an office lady weighing 61 kg and 158 cm tall. Table 1 lists the diet that Eva has consumed for years.
However, her doctor now advises her to change her eating habit and gives her a suggested diet (Table 2).
Table 1
Foodstuff Amount Energy/kJ
________________________________________________________________________________________
________________________________________________________________________________________
Breakfast ham 2 pieces 340
toast (with butter) 1 piece 830
fried egg 2 670
fried pork chop 1 piece 1510
hot milk tea 1 cup 440
Lunch roast pork and rice 1 dish 2520
coke 1 can 630
Dinner seafood soup 1 bowl 1890
meat sauce spaghetti 1 dish 3150
Table 2
Foodstuff Amount Energy/kJ
Breakfast ham sandwich 1 1340
skim milk 1 glass 340
Lunch rice noodles with fishballs 1 bowl 1340
boiled vegetables 1 dish 190
apple 1 190
Dinner steamed fish 1 dish 1050
rice 1 bowl 1050
boiled vegetables 1 dish 190
orange 1 190
Table 3
Body mass index (BMI) formula BMI range
Underweight ＜18.5
BMI = Weight (kg)
Ideal 18.5－23
[Height (m)]2
Overweight 23－24.9
Obese ＞24.9
Table 4
Daily energy
Activity level Occupation
requirement (kJ/kg)
Low 130 office workers, salespersons
Medium 150 housewives, nurses
High 170 construction workers
(a) Referring to Table 3, calculate the body mass index (BMI) for Eva.
________________________________________________________________________________________
________________________________________________________________________________________
Which range does her BMI fall into? (3 marks)
(b) What disease will Eva probably suffer from if she continues to have her present diet? Explain your
answer in terms of energy intake and output. You can refer to the information in the tables. (State your
calculations if any) (4 marks)
(c) State two health risks that are related to the disease in (b). (2 marks)
(d) State two food substances that are severely inadequate in her present diet. Give one importance of each
of the food substances to the human body. (4 marks)
(e) Categorise the foodstuffs in the suggested diet into foods that are rich in carbohydrates, proteins, lipids
and water. (2 marks)
##
(a) Eva’s BMI = 61/(1.58) 2 (1 mark)
= 24.44 (1 mark)
Her BMI falls in the range of ‘Overweight’. (1 mark)
(b) obesity (1 mark)
Eva’s current energy intake = 340+830+670+1510+440+2520+630+1890+3150 (1/2 mark)
= 11980 kJ (with unit) (1/2 mark)
Her daily energy requirement = 61×130 (1/2 mark)
The net intake of energy per day = 11980- 7930 (1/2 mark)
________________________________________________________________________________________
________________________________________________________________________________________
The net intake is so large that she will soon have obesity if she continues to have the diet.
(c) Any two of the following: (1 mark each) (2 marks)
coronary heart disease, diabetes mellitus, high blood pressure, gall bladder disease, damage to skeleton
and joints
(d)
Food substance Importance to human body
dietary fibre (1 mark) stimulates peristalsis of alimentary canal / prevents constipation
(1 mark)
vitamin C (1 mark) helps healing of wounds (1 mark)
(e)
Food substances Foodstuffs that are rich in
carbohydrates sandwich (bread), rice, rice noodles
proteins ham, skim milk, steamed fish, fishball
lipids steamed fish, fishball
water skim milk (2 marks)
_________
(15 marks)##
|!|ELA021008030O|!|
STSE Connections
Table 1 shows the daily nutritional requirements of an infant (less than one year old) and an adult, while table
2 shows the main ingredients of cow’s milk (per kg).
Table 1 Daily energy Calcium Vitamin D

Protein (g) Iron (mg)
requirement (kJ) (mg) (μg)
Infant 3000 14 600 6 10
Adult 12500 42 500 10 2.5
Table 2 Energy content Protein Calcium Iron Vitamin D

(kJ) (g) (mg) (mg) (μg)
0.3 (summer)
Cow’s milk 2700 32 1200 1
0.1 (winter)
(a) State the function of iron in an infant who is less than one year old. (1 mark)
(b) What is the importance of protein to an adult? (1 mark)
________________________________________________________________________________________
________________________________________________________________________________________
(c) Explain why an infant needs more calcium and vitamin D than an adult. (1 mark)
(d) Explain why cow’s milk contains more vitamin D in summer than in winter. (1 mark)
(e) Calculate how much cow’s milk would an infant need per day in order to acquire sufficient protein.
(1 mark)
(f) From the data, state one disadvantage of feeding an infant with cow’s milk. How can you overcome
them? (2 marks)
##
(a) for formation of haemoglobin (1 mark)
(b) for making new cells to replace worn out tissues/ repair body tissues (1 mark)
(c) for formation of bones and teeth (1 mark)
(d) In the summer, more sunlight is available. Thus a cow manufactures more vitamin D in its skin.
(1 mark)
(e) 14/32 kg = 0.4375 kg (1 mark)
(f) Any one of the following: (1 mark)
not enough iron – ingest red meat or liver
not enough vitamin D – ingest cod liver oil or take a sun-bath
__________
(7 marks)##
________________________________________________________________________________________

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Biology: Chapter 10 Nutrition in humans

Combined Science: Chapter 8 Nutrition in humans Structured questions

Biology: Chapter 10 Nutrition in humans

(b) milk, distilled water and lipase solution. (3 marks)

Typical values per 100 g

(b) What is the fate of excess protein in our body? (5 marks)

(c) Describe how protein is digested in our body? (3 marks)

(d) (i) What is the deficiency disease of vitamin C? (1 mark)

(ii) Explain how a lack of vitamin C causes this disease. (2 marks)

(c) (i) What is structure A? (1 mark)

(b) What is the BMI of Reston?

(c) Did Reston have a balanced diet? Please explain. (3 marks)

(e) Suggest one treatment for anorexia nervosa. (1 mark)

= 13.36 (＜18) (1 mark)

Microbes in the alimentary canal

(d) What is the function of vitamin K in our body? (1 mark)

(c) Human cannot digest dietary fibre.

Name Weight (kg) Height (m)

(ii) of low weight; (1 mark)

(iii) State the disease caused by a deficiency of vitamin C. (1 mark)

(ii) Suggest a cooking method to make potato a healthy food. (1 mark)

(d) Name the main type of carbohydrate found in onions. (1 mark)

Food Energy (kJ/g) %W %X %Y %Z

(a) Which foodstuff has

(ii) the lowest energy value? (1 mark)

(ii) breast-feeding her baby? (2 marks)

(a) Where is site X? Name the enzyme working at site X. (2 marks)

(c) What is A? (1 mark)

(d) Name a test to test for A. Describe the procedure. (3 marks)

(f) Is the medium in site Y acidic, neutral or alkaline? (1 mark)

(b) Name vessels J, K, O and P. (2 marks)

A a small piece of grasshopper gut

(b) What does the presence of a brown zone indicate? (1 mark)

(a) State the optimum pH for the enzyme sample. (1 mark)

(b) Name the enzyme. (1 mark)

(d) Name the substrate of the enzyme. (1 mark)

(f) Write a word equation to show the enzyme reaction. (2 marks)

(g) No, (1 mark)

(a) Name the regions X and Y. (2 marks)

(b) Which food substances do P, Q and R represent, respectively? (3 marks)

(c) Describe and explain curve Q. (6 marks)

Foodstuff Carbohydrate (g) Lipid (g) Protein (g)

(a) Name structures A and B. (1 mark)

(iv) What are the functions of these enzymes? (3 marks)

(ii) Where is this secretion stored before entering structure B? (1 mark)

(iii) State the functions of this secretion. (3 marks)

(a) Name structures A, B, C, D, E and F. (3 marks)

(d) State the function of

(b) Give two functions of structure B. (2 marks)

(c) (i) Name structure D. (1 mark)

(ii) State the function of D. (1 mark)

(d) Where do structures E and F lead to, respectively? (2 marks)

(a) Name structure A, B and C. (11/2 marks)

(b) (i) What is the function of structure C? (1 mark)

(c) What is the function of structure A? (1 mark)

(ii) State the transport system to which structure B belongs. (1 mark)

(d) Draw a well-labelled diagram to show a vertical section of tooth H. (5 marks)

neck nerve gum

Vertical section of tooth H

Diagram (11/2 marks)

4 cm3 milk 4 cm3 milk 4 cm3 milk 4 cm3 milk

(d) Draw a conclusion of this experiment. (1 mark)

(e) Which test tube(s) served as control(s)? (2 marks)