Date: 30-May-2024

Class: Time: ## minutes

Marks: / 97
1
// Scientific investigation // Experiment // Applying concepts //
* Directions: The following two questions refer to the diagram below, which
shows the set-up prepared by a student to study the effects of certain factors on
the activity of catalase found in beef tissue.
3 cm3 3 cm3 3 cm3 3 cm3 3 cm3
hydrogen hydrogen hydrogen hydrogen hydrogen
peroxide peroxide peroxide peroxide peroxide
solution at solution at solution at solution at solution at
pH 9 pH 7 pH 5 pH 7 pH 7

fresh
beef cube
with sides
of 1 cm

water bath water bath water bath water bath water bath
at 35 °C at 50 °C at 35 °C at 20 °C at 35 °C
P Q R S T

The student recorded the cumulative volume of oxygen produced in each boiling
tube. Which boiling tubes would be used to study the effects of temperature and
pH on the activity of catalase in beef tissue respectively?
Temperature pH
A P, Q and S only Q, R and T only
B P, R and T only Q, S and T only
C Q, R and S only P, Q and R only
D Q, S and T only P, R and T only
D

2
// Data handling // Experiment //
* Directions: The following two questions refer to the table below, which shows
the time taken for the starch to completely break down in a mixture of 5 cm3
starch solution and 1 cm3 amylase at different temperatures.
Temperature Time taken for the starch to break
 (°C) down completely (min)
10 15
20 9
30 5
40 4
50 8
Which of the following can be deduced from the results?
(1) The amylase becomes denature at 50 °C.
(2) The amylase has the highest activity at about 40 °C.
(3) The amylase becomes inactive at low temperature.
A (1) and (2) only
B (1) and (3) only
C (2) and (3) only
D (1), (2) and (3)
D

3
// Data handling // Experiment //
* To determine the time at which the starch breaks down completely, a sample is
obtained from the mixtures at regular time intervals and tests are carried out.
Which of the following results indicates that the starch is completely broken down?
A Red precipitate starts to form in Benedict’s test.
B Benedict’s solution starts to remain blue in Benedict’s test.
C Iodine solution starts to turn blue-black in iodine test.
D Iodine solution starts to remain brown in iodine test.
D

4
// Graph interpretation // Experiment // Schematic diagram //
* A student investigated the effect of pH on the activity of pepsin, a protease
extracted from stomach. The student prepared cooked egg white cubes of the
same size and mass. He then incubated the egg white cubes with pepsin solution
at different pH for 10 minutes. After 10 minutes, the student measured the
remaining mass of the egg white cubes.
 Which of the following graphs correctly shows the mass of the remaining egg
white cubes at different pH?
A B

C D

5
// Graph interpretation // Basic concepts //
* Directions: The following two questions refer to the graph below, which shows
the energy profile for an enzyme-catalysed reaction.
 What does (Q  P) indicate?
A the amount of energy needed to start the enzyme-catalysed reaction
B the amount of energy released during the enzyme-catalysed reaction
C the amount of energy absorbed during the enzyme-catalysed reaction
D the amount of energy stored in the products
B

6
// Graph interpretation // Basic concepts //
* Which of the following graphs correctly shows the energy profile of the reaction
if the enzyme is absent?

A B

C D
 C

7
// Graph interpretation // Applying concepts //
* Directions: The following two questions refer to graph below, which shows the
energy profile for an enzyme-catalysed reaction.

This graph probably shows the energy profile of

A digestion of lipids in the small intestine.
B absorption of water in the small intestine.
C synthesis of DNA in the nucleus.
D production of glucose in a plant cell during photosynthesis.
A

8
// Graph interpretation // Applying concepts //
* How will the energy change if this reaction is not catalysed by an enzyme?
A Only P will decrease.
 B Only S will decrease.
C Only Q will increase.
D Only Q and R will increase.
D

9
// Graph interpretation // Basic concepts //
* The graph below shows the time taken for the completion of an enzymatic reaction at
different temperatures.

Which of the following conclusions can be drawn from the graph?

A The optimum temperature for this enzymatic reaction is 55 °C.
B This enzymatic reaction will complete faster at 60 °C.
C This enzyme works faster at 30 °C than at 20 °C.
D This enzyme is found in the human body.
C

10
// Experiment // Basic concepts //
* Test tubes containing 5 cm3 of starch solution and the following substances are
prepared and incubated at 50 °C. After one hour, the mixture is tested for the
presence of starch.

Test tube Substance Test tube Substance

(1) Alkali (4) Amylase + Alkali
(2) Amylase (5) Boiled amylase
(3) Amylase + Acid (6) Distilled water
 The results from which two test tubes should be compared to show the effect of
temperature on amylase?
A (2) and (5)
B (2) and (6)
C (3) and (4)
D (4) and (5)
A

11
// Graph interpretation // Applying concepts //
* The graph below shows the activity of an enzyme at different pH.

Which of the following actions can stop this enzyme from working?
(1) adding a strong acid to the reaction mixture
(2) adding an inhibitor of the enzyme to the reaction mixture
(3) boiling the reaction mixture
A (3) only
B (1) and (2) only
C (2) and (3) only
D (1), (2) and (3)
C

12
// Graph interpretation // Schematic diagram //
* The following metabolic reactions are catalysed by three different enzymes.
 If an inhibitor of enzyme Q is added at time T, which of following graphs
correctly shows the changes in the concentrations of compounds (2) and (3)?

A B

C D

13
// Applying concepts //
* An enzyme secreted from the tear glands of the eye forms deposits on contact
lenses. Which ingredient do contact lens cleaners contain for removing these
deposits?
A lipase
B cellulase
 C pectinase
D protease
D

14
// Applying concepts //
* Some biological washing powder contains cellulase which helps remove
A bacteria on clothes.
B loose cotton microfibers on clothes.
C blood stains on clothes.
D milk stains on clothes.
B

15
// Schematic diagram // Basic concepts //
* Directions: The following two questions refer to the diagram below, which
shows the changes of some molecules in an enzymatic reaction.

Which part of the diagram represents an enzyme?

A B

C D

C
16
// Schematic diagram // Basic concepts //
* Which of the following statements correctly describe the reaction?
(1) Energy is required.
(2) Energy is released.
(3) It is an anabolic reaction.
(4) It is a catabolic reaction.
A (1) and (3) only
B (1) and (4) only
C (2) and (3) only
D (2) and (4) only
A

17
// Experiment // Applying concepts //
* Directions: The following two questions refer to investigations on invertase.
Invertase is an enzyme that catalyses the breakdown of sucrose into fructose and
glucose. It works best in a slightly acidic medium at 60 °C.
invertase
sucrose fructose + glucose
slightly acidic
medium, 60 °C

A student mixed starch solution and invertase solution in a test tube. He kept the
mixture at 60 °C. He found that no fructose and glucose were formed in the
mixture after some time. What can be implied from this observation about the
property of enzymes?
A Enzymes are biological catalysts.
B Enzymes are specific in actions.
C Enzymes are proteins.
D Enzymes are reusable.
B

18
// Experiment // Applying concepts //
* A student mixed sucrose solution and invertase solution in a test tube. He kept
 the mixture at 60 °C. The test tube was contaminated with sodium hydroxide
solution. He found that no fructose and glucose were formed in the mixture after
some time. What can be implied from this observation about the property of
enzymes?
A Enzymes are biological catalysts.
B Enzymes are specific in actions.
C Enzymes are proteins.
D Enzymes are reusable.
C

19
// Graph interpretation // Experiment // Applying concepts //
* Directions: The following two questions refer to the diagram below, which
shows the amount of oxygen collected from a mixture containing hydrogen
peroxide and catalase under different conditions. The catalase works best at
45 °C, pH 6.8–7.5.
amount of oxygen collected
(arbitrary unit)

curve X
curve Y

time (min)

If curve X represents the changes in the amount of oxygen collected when the
mixture is kept at 35 °C, pH 7, which of the following is the possible condition
of the mixture that gives the results in curve Y?
Temperature pH
A 0 °C 4
B 25 °C 7
 C 35 °C 4
D 45 °C 7
D

20
// Graph interpretation // Experiment // Applying concepts //
* The amounts of oxygen collected in both curves X and Y reach a maximum and
then level off after some time. This is because
A catalase is used up.
B hydrogen peroxide is used up.
C oxygen is accumulated in the mixture.
D catalase is denatured.
B

21
// Data handling // Experiment // Schematic diagram // Basic concepts //
* The diagram below shows an experimental set-up used by a group of students to
determine the energy values of three kinds of food (X, Y and Z).
thermometer

boiling tube

20 cm3 water
mounted needle

burning food

The students measured the change in temperature of the water in the boiling tube
after 1 g of each food sample was completely burnt. The table below shows the
results.

Food Change in temperature of the water (°C)

X +26.6
Y +13.1
Z +14.5

What foods X, Y and Z are most likely to be?

 X Y Z
A bread egg butter
B butter bread egg
C butter egg bread
D egg bread butter
B

22
// Data handling // Calculation //
* Female Q weighs 56 kg. On a typical day, 30% of her energy requirement was
fulfilled by consuming rice. Given that 100 g of rice can provide 540 kJ of
energy, how much rice had she eaten on that day?
A 4.8 g
B 480 g
C 541 g
D 1600 g
B

23
// Cross-topic // Schematic diagram // Applying concepts //
* Directions: The following two questions refer to the reaction below which
involves lactose.
CH2OH H OH CH2OH H OH
HO O OH HO O OH HO OH
O
H P OH H H P OH H
P + H 2O +
OH H H OH H H
H H H OH H H H OH
P P
H OH CH2OH H OH CH2OH
lactose sugar 1 sugar 2

Which of the following statements about the reaction is/are correct?

(1) Energy is released in the process.
(2) This is a condensation reaction.
(3) Both sugars 1 and 2 give a positive result in Benedict’s test.
A (1) only
B (2) only
C (3) only
 D (1) and (3) only
D

24
// Cross-topic // Schematic diagram // Applying concepts //
* Some people do not have the enzyme that catalyses the reaction. Which of the
statements below about those people is correct?
A They cannot absorb glucose taken from the diet.
B They have problems in digesting milk and cheese.
C They cannot take in sugars from the diet.
D They have a high risk of scurvy.
B

25
// Applying concepts //
* The photograph below shows a health supplement designed for pregnant women.

Pregnan
Pregnancy Care
cy Care
Supplement
Supplement

Extra
 Extra iron
iron
  Extra calcium
Extra
calciu
m
 Extra vitamins A,
C and D

Which of the following is/are the possible benefit(s) of taking this supplement
for pregnant women?
(1) To replace the nutrients lost during menstruation
(2) To help protect them from diseases
(3) To provide nutrients for the formation of foetal red blood cells
A (1) only
B (3) only
C (1) and (2) only
D (2) and (3) only
D
26
// Schematic diagram // Applying concepts //
* A student prepares carrot milkshake by following the steps below.

blender blending filtering

milk carrot mesh filter carrot

milkshake
Which of the following deficiency diseases can be prevented by drinking this
carrot milkshake?
(1) night blindness
(2) rickets
(3) constipation
A (1) only
B (3) only
C (1) and (2) only
D (2) and (3) only
C

27
// Applying concepts //
* Beans are the popular ingredients in traditional dishes in many nations.
Consuming these dishes can help prevent anaemia. The photograph below shows
a Turkish dish with beans.

Which of the following foods would you recommend to eat together with this
dish in order to maximize its effect of preventing anaemia?
(1) bell peppers
(2) broccoli
(3) cheese
 A (1) and (2) only
B (1) and (3) only
C (2) and (3) only
D (1), (2) and (3)
A

28
// Experiment // Basic concepts //
* A student carried out food tests on a food sample which contained maltose and
lipids only. Which of the following combinations shows the correct results of the
tests? (Note: ‘+’ for a positive result, ‘−’ for a negative result)

food iodine
sample solution
Benedict’s
solution food
sample
food sample

Benedict’s test Grease spot test Iodine test

A − − −
B + − +
C + + −
D − + +

29
// Data handling // Calculation // Applying concepts //
* Directions: The following two questions refer to the table below, which shows
the percentages of different food substances in four foods (W, X, Y and Z).

Food Carbohydrates (%) Proteins (%) Lipids (%) Water (%)

W 28 5 55 12
X 12 20 5 63
Y 1 60 20 19
Z 70 2 12 16
 Which of the foods provides the greatest amount of energy per gram?
A W
B X
C Y
D Z
A

30
// Data handling // Calculation // Applying concepts //
* Which of the foods is most likely to be pork meat?
A W
B X
C Y
D Z
C

31
// Data handling // Experiment // Applying concepts //
* Directions: The following two questions refer to the table below, which shows
the average number of drops of different fruit juices needed to decolourize 1 cm3
of DCPIP solution in an investigation.
Average number of drops needed to
Fruit juice
decolourize 1 cm3 of DCPIP solution
P 14
Q 7
R 28
S 16

From the results, which fruit juice is best for preventing scurvy?
A fruit juice P
B fruit juice Q
C fruit juice R
D fruit juice S
B
32
// Data handling // Experiment // Applying concepts //
* Why would it have been useful to display all the results before the average
number was calculated?
A to ensure the results were recorded correctly
B to avoid wrong calculation of the average number
C to increase the accuracy of the results
D to identify any anomalous results
D

33
// Data handling // Calculation // Applying concepts //
* The table below shows the amounts of proteins, lipids and carbohydrates in
100 g of four different types of cheese.

Cheese Proteins (g) Lipids (g) Carbohydrates

(g)
W 36 26 3
X 6 34 4
Y 28 5 3
Z 20 27 1

Which type of cheese has the highest energy value?

A W
B X
C Y
D Z
A

34
// Graph interpretation // Applying concepts //
* The graph below shows the changes in the masses of proteins, lipids and
glycogen in the body of a man during 4 weeks of starvation.
 Which of the following conclusions can be drawn from the graph?
(1) Glycogen is lost at the highest rate among the three substances during the
first week of starvation.
(2) More lipids are lost than proteins during the last week of starvation.
(3) Proteins are used to provide energy only when glycogen and lipids are used
up.
A (1) only
B (1) and (2) only
C (1) and (3) only
D (2) and (3) only
B

35
// Experiment // Applying concepts //
* Food tests were performed on a colourless drink. The table below shows the test
results.
Test result
Iodine test Solution was brown.
Grease spot test A translucent spot was left on filter paper. The spot
disappeared after immersing it in an organic solvent.
Benedict’s test A brick-red precipitate was formed.

Which of the following substances must be present in the drink?

 (1) glucose
(2) lipids
(3) starch
A (2) only
B (1) and (2) only
C (1) and (3) only
D (2) and (3) only
A

36
// Data handling // Applying concepts //
* The table below shows the recommended daily intakes of calcium and iron for
females of 6 months old, 6 years old, 26 years old and 76 years old.
Calcium (mg) Iron (mg)
(1) 1000 18
(2) 1000 10
(3) 1200 8
(4) 260 11

Which row shows the recommended daily intakes for the 26 years old?
A (1)
B (2)
C (3)
D (4)
A

37
// Basic concepts //
* Mrs Wong is suffering from anaemia and night blindness. Which of the following
foods is most suitable for her?
A baked potatoes with cheese
B tofu and tomato soup
C egg sandwiches
D pasta with spinach and carrots
D
38
// Experiment // Applying concepts //
* There were three different liquids (P, Q and R). A student put a drop of each
liquid on a piece of filter paper. She let the drops dry in the air for 20 minutes
and observed if any translucent spot was formed. Then she immersed the filter
paper into alcohol, let the paper dry and observed again if any translucent spot
remained. The table below shows the results.

Any translucent spot Any translucent spot after

Liquid
after drying? immersing in alcohol and drying?
P No No
Q Yes No
R Yes Yes

What may liquids P, Q and R be?

P Q R
A starch solution peanut oil amylase solution
B amylase solution starch solution peanut oil
C starch solution amylase solution peanut oil
D amylase solution peanut oil starch solution
A

39
// Scientific investigation // Graph interpretation // Experiment //
* Directions: The following two questions refer to an experiment for investigating
the effect of temperature on the vitamin C content in kiwi fruit juice. Kiwi fruit
juices of different temperatures were added to 1 cm3 of DCPIP solution. The
graph below shows the number of drops of kiwi fruit juice needed to decolourize
the DCPIP solution.
 no. of drops of kiwi fruit juice needed
to decolourize the DCPIP solution

30

25

20

15

10

0 10 20 30 40 50 60
temperature (°C)

Which of the following statements about the experimental results is incorrect?

A The larger the amount of kiwi fruit juice needed to decolourize the DCPIP
solution, the smaller the amount of vitamin C is in the kiwi fruit juice.
B The vitamin C content in the kiwi fruit juice remained unchanged from 0 °C
to 15 °C.
C As the temperature increases from 20 °C to 60 °C, more vitamin C in the
kiwi fruit juice is lost.
D All the vitamin C in the kiwi fruit juice is lost at 60 °C.
D

40
// Scientific investigation // Graph interpretation // Experiment // Applying concepts //
* Which of the following are the controlled variables in the experiment?
(1) the number of drops of kiwi fruit juice
(2) the concentration of the kiwi fruit juice
(3) the amount of DCPIP solution
(4) the temperature of the kiwi fruit juice
A (1) and (2) only
 B (1) and (4) only
C (2) and (3) only
D (3) and (4) only
C

41
// Schematic diagram // Applying concepts //
* The diagram below shows the longitudinal section of a decayed tooth of a man.

decayed part

jawbone

Which of the following statements is/are correct?

(1) The man does not feel pain in his tooth.
(2) The decayed part of the tooth can grow back if the man starts brushing his
teeth properly.
(3) If the tooth decays further, the man will have difficulties in tearing flesh
with the tooth.
A (1) only
B (3) only
C (1) and (2) only
D (2) and (3) only
A

42
// Schematic diagram // Basic concepts //
* Directions: The following two questions refer to the diagram below, which
 shows the human digestive system.
P

R
S

In which structure(s) does digestion of lactose normally occur?

A structure Q only
B structure R only
C structures P and Q only
D structures P and R only
B

43
// Schematic diagram // Applying concepts //
* Lactose intolerance is a common digestive problem among adults. People with
lactose intolerance produce insufficient amounts of lactase. Which of the
following would happen to a person with lactose intolerance within several hours
after consuming milk?
(1) Less water is absorbed from the gut content of structure R into the
bloodstream as compared with normal people.
(2) Lactose can be detected in the gut content of structure S.
(3) Faeces stored in structure T contain milk proteins.
A (1) only
B (3) only
C (1) and (2) only
D (2) and (3) only
C

44
// Schematic diagram // Applying concepts //
* Directions: The following two questions refer to the diagram below, which
shows the structures in the human digestive system.

position X

position Y
R Q

When a bolus travels from position X to position Y,

A the amount of starch in the bolus decreases.
B the amount of starch in the bolus increases.
C the amount of proteins in the bolus decreases.
D the amount of proteins in the bolus increases.
A

45
// Schematic diagram // Applying concepts //
* Physical digestion does not occur in
A structure P.
B structure Q.
C structure R.
D structure S.
C

46
// Schematic diagram // Basic concepts //
* The diagram below shows a flowchart which summarizes the fates of amino
acids in digestive system.
 Z urea
Y
amino acids

remaining part carbohydrates

X or lipids

making proteins in the body

Which of the following combinations correctly identifies processes X and Y and

substance Z?
X Y Z
A absorption deamination amino group
B assimilation deamination amino group
C absorption detoxification carboxyl group
D assimilation deamination carboxyl group
B

47
// Cross-topic // Experiment // Applying concepts //
* Directions: The following two questions refer to the diagram below, which
shows a set-up used to simulate digestion and absorption in humans.

dialysis tubing
a solution of pH 7, a solution of pH 7,
containing enzymes distilled water containing starch
extracted from a at 30 °C and proteins
digestive juice, starch
and proteins
set-up X set-up Y

After one hour, maltose and amino acids are found in the water surrounding the
tubing in set-up X but not set-up Y. What can we tell about the enzymes added
into the tubing?
(1) The enzymes are extracted from the pancreatic juice.
(2) The optimum temperatures of the enzymes are 30 °C.
(3) The optimum pH of the enzymes are pH 7.
A (1) only
B (2) only
C (1) and (2) only
 D (2) and (3) only
A

48
// Cross-topic // Experiment // Applying concepts //
* Which of the following statements about set-up Y is correct?
(1) It acts as a control for the experiment.
(2) It is used to confirm that any substances found in the surrounding water
after an hour is caused by action of the enzymes.
(3) It must be identical to the experimental set-up except for the presence of
enzymes.
A (1) and (2) only
B (1) and (3) only
C (2) and (3) only
D (1), (2) and (3)
D

49
// Applying concepts //
* The table below lists the dental formulae for some animals.
Animal Dental formula
3142
P
3143
0033
Q
3133
2033
R
1023
1003
S
1003

Which of the following animals has two canines?

A animal P
B animal Q
C animal R
D animal S
 B

50
// Applying concepts //
* After passing through a certain organ, blood is found to contain more carbon
dioxide and digestion products, but less oxygen. This organ is most probably
A the lungs.
B the heart.
C the pancreas.
D the small intestine.
D

51
// Experiment // Applying concepts //
* The photograph below shows the teeth of a person who is suffering from a
disease. The disease is caused by a deficiency of a kind of vitamin.

a Name the disease. (1 mark)

b What kind of vitamin is the person probably deficient in? (1 mark)
c This disease was common in sailors on long journeys in the past. Explain
this phenomenon. (2 marks)
d i Describe how we can test for the presence of the vitamin answered in b
in a liquid food sample. (2 marks)
ii Explain why there is no common test for all vitamins. (1 mark)
e State one advantage of taking fruits and vegetables as a source of this
vitamin over taking supplementary tablets. (1 mark)
-- answer --
a Scurvy 1m
b Vitamin C 1m
c Their diet lacked fresh fruits and vegetables 1m
which are the main source of vitamin C. 1m
d i Add the liquid food sample into DCPIP solution drop by drop with gentle
shaking. 1m
If vitamin C is present in the food sample, DCPIP solution will decolourize.
1m
ii The chemical structures of different vitamins are quite different. 1m
e Fruits and vegetables contain a large amount of dietary fibre while supplementary
tablets do not contain dietary fibre. 1m

52
// Data handling // Applying concepts //
* The table below shows the amounts of food substances in 100 g of three foods
(X, Y and Z).
Vitamin (g)
Food Water (g) Dietary fibre (g)
A C D
X 995 0 125 0 0
Y 420 0 0 0 0
Z 20 100 0 30 30

a A 15-year-old young boy needs a lot of proteins for growth. In addition to

proteins, which vitamin does he require in greater quantity for his growth?
Which food in the above table is the most suitable to be a source of this
vitamin? (2 marks)
b Peter suffers from constipation. Which food in the above table is the best for
him? Explain your choice. (3 marks)
c State two eye problems that may be caused by the deficiency in vitamin A.
(2 marks)
d Name one disease that is caused by the deficiency in vitamin C. What is the
function of vitamin C? (2 marks)

-- answer --
a Vitamin D 1m
 Food X 1m
b Food Z 1m
It contains the largest amount of dietary fibre 1m
which can stimulate peristalsis. 1m
c Poor vision in dim light / night blindness 1m
Drying up of the cornea 1m
d Scurvy 1m
Vitamin C is needed for the growth and repair of connective tissues / needed for
healing wounds / promotes the absorption of iron from plant foods / helps the
immune system work properly to protect the body from diseases. 1m

53
// Cross-topic // Schematic diagram // Basic concepts //
* The diagram below shows the digestion of starch taking place in the ileum and
the absorption of glucose and vitamin D in the ileum.
lumen of ileum epithelium of ileum capillary lacteal

amylase
starch molecule P

enzyme Q
on the cell
membrane
glucose processes X and Y

vitamin D process Y

a State the organ responsible for secreting the amylase found in the lumen of
the ileum. (1 mark)
b Identify molecule P and enzyme Q. (2 marks)
c With reference to the diagram, state and explain two features of the
epithelium of the ileum which facilitate absorption. (4 marks)
d Glucose is absorbed from the lumen of the ileum into the blood in the
capillaries by processes X and Y, while vitamin D is absorbed into the
 lymph in the lacteals by process Y only. What are processes X and Y?
(2 marks)
e State one fate of the absorbed glucose. (1 mark)
f Draw a flowchart to show the route by which vitamin D from the lacteal of
the ileum reaches the heart. Indicate the main vessels involved. (2 marks)

-- answer --
a Pancreas 1m
b Molecule P: maltose 1m
Enzyme Q: maltase 1m
c The epithelial cells have a large number of microvilli. 1m
This increases the surface area for absorption. 1m
The epithelium is only one-cell thick. 1m
This provides a short distance for diffusion of food molecules into the blood or the
lymph. 1m
d Process X: active transport 1m
Process Y: diffusion 1m
e Glucose is broken down by respiration in cells for releasing energy. / Excess
glucose is converted to glycogen in the liver and muscles or converted to lipids in
the liver. 1m
f Lacteal → lymph vessel → vena cava → heart 2m

54
// Schematic diagram //
* The diagram below shows the digestion and absorption of lipids in the small
intestine.
epithelial cell

digestive products
of lipids

lipid
a droplets
Name the substance that leads to the formation of lipid droplets shown in
the diagram above. lacteal (1 mark)
b Describe how the lipid droplets are digested and absorbed into the epithelial
cell of the small intestine. (2 marks)
c What happens to the digestive products of lipids in the epithelial cell before
they enter the lacteal? (1 mark)
 d Describe two ways in which our body uses the absorbed lipids. State the fate
of excess lipids absorbed. (3 marks)

-- answer --
a Bile salts. 1m
b Lipid droplets are broken down into fatty acids and glycerol by pancreatic lipase in
the pancreatic juice. 1m
Fatty acids and glycerol then enter the epithelial cell by diffusion. 1m
c They recombine into fine lipid droplets. 1m
d Lipids are used by cells to make cell membranes and some hormones. 1m
Lipids act as an energy reserve to release energy for cellular activities when the
body is short of glycogen. 1m
Excess lipids are stored in the adipose tissue around the internal organs and
under the skin. 1m

55
// Applying concepts //
* The diagram below shows the change in pH of the food as it passes along the
human alimentary canal.

a Name parts X and Y. (2 marks)

b Explain how the changes in pH are brought about in the following parts of
the alimentary canal.
i X (2 marks)
ii Y (2 marks)
c What is the significance of the variation of pH along the alimentary canal?
(1 mark)
d Ileum is the main site for the absorption of food molecules. Explain how the
structure of ileum is adapted for absorption. (4 marks)
-- answer --
a X: stomach 1m
 Y: duodenum 1m
b i Gastric juice produced by the gastric glands on the stomach wall 1m
contains hydrochloric acid, making the food acidic. 1m
ii Bile produced by the liver, pancreatic juice produced by the pancreas and
intestinal juice produced by glands in the wall of small intestine 1m
contain sodium hydrogencarbonate, thus the pH of the food increases.
1m
c Such variation provides suitable pH for the enzymes in different parts of the
alimentary canal to act on. 1m
d Ileum is very long. This allows sufficient time for complete absorption. /
The inner wall of the ileum is highly folded / has many finger-like projections / villi.
This increases the surface area for absorption. /
The epithelium of villi is very thin / only one-cell thick. This provides a short
distance for diffusion of food molecules into the blood and lymph. /
The cell membrane of the epithelial cells of the villi has a large number of
microvilli / brush borders. This increases the surface area for absorption. /
Villi have lacteals and capillaries. They allow the absorbed food molecules to be
carried away rapidly, thus keeping a steep concentration gradient to increase the
rate of diffusion. /
Peristalsis brings food molecules into close contact with the villi. This helps keep
a steep concentration gradient to increase the rate of diffusion.
(any 2) 2m x 2