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Marking scheme
Marks
(a)
PLANT
Organism P
Organism Q
Describe the type of nutrition in organism P and organism R.
Organism P
F1-Autotrophic nutrition
P1-Synthesize its own glucose / starch from carbon dioxide and water with the help of light
energy through the process of photosynthesis
Organism Q
F2-Heterotrophic nutrition/ holozoic
P2-Obtain its food source/organic substances from the surroundings (eat plant/ producer)
1
1
1
1
1. (a)
Marking scheme
Marks
The necessity for a balance diet Trail Johor
What is balanced diet?
F1-A balance diet contains al the seven major nutrients which include carbohydrates, 1
protein lipids, vitamin, minerals water and roughage/(dietary) fibre
F2-In the correct amount and ratio// in the correct proportions to meet the daily requirement of
1
2
the body
Calculating the energy value
Type of food
Quantity taken
Moderately
adult man
Rice
300
400
2000
White bread
100
150
1500
1500
Butter
50
50
3000
1500
1500
Potato
100
100
500
500
500
Milk
100
200
300
300
600
Banana
50
100
50
25
50
Chicken
200
200
800
1600
1600
8000
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1
Rice
350
1500
Chips
150
1000
Roasted chicken
300
800
Grilled mutton
200
1200
Boiled potato
150
500
Chocolate
100
2500
yogurt
200
200
Egg
100
600
89
In this experiment, 20 cm3 of distilled water is used and 2.0 g of peanut and 1.8 g of
dried prawn is burnt. The initial and final temperature of water is shown in Table 1below.
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(a)
Food sample
Mass
Final temperature
of water(oC)
Peanut
2.0
29
45
Dried prawn
1.8
30
34
Rise
in
temperature
of
the water (oC)
(c)
(d)(i)
(ii)
(e)
(f)
Record the rise in temperature of the water in the spaces provided in Table 1
Rise in temperature of the water ( 0C ) :
1
Peanut : 16
1
Dried prawn : 4
( Both must be correct)
The specific heat capacity of water is 4.2 Jg-1 oC -1. Use the following formula to calculate
the energy values of the peanut and the dried prawn. 4
Energy value = ( mass of water X 4.2 X rise in temperature of water ) Jg-1
mass of food
1
Energy value of the peanut = 20 X 4.2 X 16 Jg-1
2.0
1
= 672.0 Jg-1
1
Energy value of the dried prawn = 20 X 4.2 X 4 Jg-1
1
1.8
= 186.7 Jg-1
Which food sample has a higher energy value?
The peanut
Give a reason for your answer in (d)(i).
Peanuts contain more lipids /Lipids have higher energyvalue than proteins
The energy values of the peanut and the dried prawn are much lower than the theoretical
values. State two reasons for your answer.
1. Not all the energy released during the burning of the food is absorbed by the water; some is
lost in the form of heat to the surroundings.
2. Some of the energy is absorbed by the boiling tube.
3. The food may not be completely burnt, especially the centre. ( Any two )
Suggest two ways of obtaining a more accurate result in this experiment.
1. Water in the boiling tube must be stirred to ensure that the heat is distributed evenly.
2. (The food must be oxidized completely by) making sure the flame does not extinguished
too quickly.
3. The distance between the food and the boiling tube must not be too far.
4. Make sure the thermometer does not touch the bottom of the test tube.( Any two )
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Marking scheme
Marks
(a)
(b)
(c)
Explain the difference on the daily energy requirement between a very active man and
moderately active man 2
F -Very active man need 15100kJ energy , but moderate active man only need 12600 kJ energy 1
E -because very active man need more energy to carry out all the heavy / tough activity
1
Individual group
Daily
energy Carbohydrate/g
requirement/kJ
Protein /g
Fats/g
Sedentary work
10080
390
90
53
Moderate work
11760
455
105
62
Heavy work
16380
635
146
87
Sedentary work
7980
310
70
42
Moderate work
9420
260
85
49
Heavy work
12600
490
115
67
Pregnancy
10500
410
95
56
Up to 2 years
5040
195
45
27
3 to 6 years
6300
245
56
33
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1
Man
Women
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7 to 9 years
7560
295
70
40
10 to 12 years
8820
340
80
47
13 to 15 years boy
10500
410
95
56
13 to 15 years girls
9420
360
82
49
16 to 18 years boy
12600
490
115
67
16 to 18 years
9420
360
82
49
adolescent
Based on the table, Explain why different groups of people have different daily energy
requirement 8
F1- Males require more energy input than a female
E1-Bigger body size//higher metabolic rate//thinner layer of insulating fat
F2-A person who a does heavy works need more energy than a person who is moderately
work/sedentary work
E2-Type of occupation determine the rate at which energy from food is utilized
F3-Growing children needs more energy per body weight
E3-The metabolic rate is higher because they require more energy for growth
F4-Adolescent require more energy for growth and physical activities
E4-They have reached maturity/puberty and are very active
F5-Pregant mother needs more energy than non-pregnant women
E5-To cater for the developing foetuses in their wombs/perform respiration , digestion and
excretion for the developing foetus
(d)
1
1
1
1
1
1
1
1
1
1
1
Breakfast
A plate of fried rice A cup of fresh milk
Lunch
A bowl of chicken rice A piece of roasted chicken A bowl of chicken soup A glass
of carbonated drink
Does
the menu provide a balanced diet for the pregnant women ,Discuss your opinion
Dinner
1
1
1
1
1
1
1
1
1
F1-No
A plate of fried noodle A banana A cup of coffee
P1-Contains too much fat
P2-infired rice/fried noodle
P3-Increase cholesterol; level
E1-cause excess body weight/hypertension/cardiovascular problems
P4 -carbonated drink contain excess sugar
E2-cause diabetes
P5-containing colouring,preservatives/chemicals/acids
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E3-cause cancer/gastritis
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1
1
1
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1
1
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1
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1
1
1
1
1
1
1
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1
1
Beside the basic nutrient shown in table 8.1, what other nutrient are also essential to be
inculded in our daily diet 4
1
F1Vitamin e.g. calcium/iron/sodium/potassium/chlorine/magnesium/iodine/sulphur/phosporus/
Flourine/chlorine
F3-(dietary) fibre/roughage,eg cellulose from fruits/vegetables/plants
1
F4- water
1
10
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(b)
Marking scheme
Marks
1
1
1
1
1
1
1
1
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1
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1
1
Minerals
No
Marking scheme
Marks
(a)
State the function and symptom of deficiency of these minerals. State one source for each
mineral
Calcium
1 - Needed for the formation of bones and teeth.
2 - deficiency in calcium will cause rickets in children
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3 - and osteoporosis most often in women who have gone through menopause
4 - The source of calcium is milk / cheese.
Ferum
5 - Required in the production of haemoglobin.
- Insufficient ferum leads to anemia
7 - Ferum can be found in meat
Iodine
8 - Important component of the hormone (thyroxine) produced by the thyroid gland.
9 - symptom of deficiency is goiter
10 - the source of iodine is sea food/seaweed/ iodine salt
1
1
1
1
1
1
1
1
1
1
10
No
(b)
Marking scheme
Marks
Roughage or dietary fibre Trail Johor
State the function of food in R (Roughage/dietary fibre)/ State one importance of roughage in
digestion
Aids/stimulates peristalsis//prevent constipation //absorbing and eliminating toxic substances
1
1
Marking scheme
(a)
Marks
1
1
1
Name the classes of food that build the muscle tissue and give two example
F-Protein
P-Fish and meat
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Explain why ice cream, butter cake are placed at level 4 in the food pyramid6
P1: Food at level 4 should only be taken in smallest amount / ratio.
P2: Ice cream contains a lot of sugar.
P2: Sugar has high energy value.
P3: Excessive sugar in the body will lead to obesity / diabetes.
P4: Butter cake contains a lot of lipid.
P5: Lipid has high energy value.
P6: Excessive lipid will form adipose tissue in the body// increase cholesterol level in body.
P7: (Excessive lipid will) lead to heart attack / cardiovascular disease/ stroke.
(b)
Explain the importance of consuming food from level 2 in our daily diet.4
P1: Food at level 2 contains a lot of water, vitamins, minerals and roughage / fibre.
P2: Water is important in all cell activities / physiological /biochemical processes in our body.
P3 : Body need enough vitamins to preserve / maintain health// Any suitable example of
vitamin and the related function
P4: Body need enough minerals to preserve / maintain health and growth // Any suitable
example of mineral and the related function.
P5: Roughage is necessary in the diet to stimulate peristalsis / to prevent constipation.Any 4 P
1
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1
1
1
1
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1
1
1
1
1
1
1
1
1
(c)
Explain how to achieved a balanced diet byconsuming food from diverse source.
Sample Answer
P1: Ulam type of salad include fresh leaves/fruits/other plant parts which are eaten raw
P2: rich in mineral ions, vitamins and fibre
P3: other sources of protein rabbit meat/quail meat/ostrich meat/freshwater fish / prawn
P4: rabbit meat is rich in protein but low in fat and cholesterol / the meat has soft texture //
ostrich meat is nutritious // fresh water fish low in cholesterol, the protein is easily digestible
P5: mushrooms have high nutrient content
Any four
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Marking scheme
The photographs in Figure 6.1 show three individuals with different needs for energy.
A lady athlete/
(11 000kJ)
A pregnant lady/
(10 000kJ)
Marks
An old lady/
(6500kJ)
Based on your biological knowledge about balanced diet, explain the factors that
determine the energy requirement for the three individuals in figure 6.1
A lady athlete:
F1: An athlete is a very active person and has high rate of metabolism to produce energy.
E1: The diet should include more carbohydrates to supply enough energy to carry out the
vigorous activity in sports.// She needs to contract and relax her muscles frequently for
her vigorous activities. //Energy is needed to contract the muscles.
E2: The diet should include more protein to build new tissues to replace tissues that are
dead or damaged.
E3: She also needs calcium, sodium and potassium to strengthen the bones and to prevent
muscular cramp.
A pregnant lady:
F2: A pregnant lady has a high rate of metabolism to provide energy for herself and the
baby.
E4: The pregnant lady also needs more iron and calcium to build red blood cells to avoid
anemia.
E5: She needs a high quantity of calcium and phosphate to form strong teeth and bones for
the baby.
An old lady:
F3: An old lady has low rate of metabolism as she does not need energy to grow. (age)
E6: An old lady needs less carbohydrates and fats because she is less active and thus do not
need much energy.
E7: she needs more proteins, vitamins and minerals to replace dead tissues and maintain
her daily activities
E8:She needs calcium and phosphorus to prevent osteoporosis
E9: She should avoid food that contains a lot of fats, sugar and salt because excess fat can
lead to heart diseases, excess sugar can cause diabetes mellitus and excess salt can cause
high blood pressure.
F1, F2 and F3 and any five E:
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6.3 Malnutrition
No
Marking scheme
Marks
(a)
What is malnutrition?
Essay & Structure
F1-Malnutrition result from taking an unbalanced diet
F2-Certain nutrient are excess, lacking or in the wrong proportions
Protein deficiency
1
1
1
1
(b)
(c)
(d)
(f)
Malnutrition caused by the unbalanced diet. Malnutrition of B (protein) for long term will
affects certain health problem
Explain this statement
P1-Malnutrition due to the lacking, the excessive or the wrong proportion of nutrient intake for
a long term
P2-Example of protein :bean/meat/fish
P3-Lack of protein intake cause kwashiorkor
P4-Health problem/symptom: scaly skin/thin muscle /thin hairs
OR
P3-Excessive protein intake cause gout/kidney stone/kidney damage
P4-Health problem/symptom: inflammation of joint/urination trouble
State two effect of malnutrition by giving suitable example 4
F1-Kwashiorkor
E1-Protien deficiency
F2-Marasmus
E2-Protien deficiency combined with a lack of energy-providing nutrient
F3-Scurvy
E3- Deficiency vitamin C
F4-Osteoporosis/oateomalacia
E4-Deficiency in calcium /phosphorus/vitamin D
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1
1
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F5-Obesity
E5-Excess carbohydrate and lipids
F6-diabetes Mellitus
E6-Excess sugar
F7-Cardiovascular disease/high blood pressure
E7-Excess saturated fat/cholesterol
Note: MAX 4
1
1
1
1
1
1
4
(g)
Name and explain the disease in Diagram A, Diagram B and Diagram C related to malnutrition.
Diagram A
1-Kwashiorkor
2-A child does not receive sufficient protein in his diet.
3 -has the characteristic sign of scaly skin, thin muscles , thin hair and a swell of the body
1
1
1
Diagram B
4- Rickets
5 - Vitamin D deficiencies
6 - poor teeth and bone formation in children
7 - leads to softening and weakening of the bones..
1
1
1
Diagram C
8 - Obesity
9 - excessive intake of food rich in fat
10 - body weight exceed by 20% of ideal/ normal weight t
1
1
1
10
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Marking scheme
Marks
(a)
Junk food is good that is high in sugar , salt and fat ,.Explain the health problems faced by
individual who continuously taken this food
P1-Overconsumption of salt (sodium) cause high blood pressure leading to heart disease/stroke
P2-Overconsumption of sugar cause overweight/obesity//diabetes //dental caries
P3-Overcomsumption of lipid cause obesity//cardiovascular disease
1
1
1
1
1
1
1
1
1
1
1
1
10
(b)
Content of fast food
Excess of mineral salt
Excess fats
Excess protein
Insufficient fibre
Presence of food preservative,flavouring and food colouring
500 ml of soft drink excess sugar in the soft rink
A teenager frequently consumes the fats food for a long period of time
Explain the effect of consuming the above meal for a long period of time compared to
consuming a balanced diet for the same period of time 10
F1-Excess mineral salts can cause higher osmotic pressure in the blood
P1-Excess fats will be converted into cholesterol
F2-Cholesterol accumulates at the artery wall and cause arteriosclerosis
P2-High blood cholesterol levels are a risk factor for heart attack and stroke.
P3-Excess protein cause excess amino acids which lead to gout. and cause kidney failure.
F4-Low in roughage can cause constipation.
P5-Deficiency in roughage also leads to difficulties in peristalsis process along digestive tract
F5-Food preservatives, food colouring and food flavoring consists of carcinogenic substances.
P6-It may cause cancer
(c)
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A girl takes food from group P continuously for a long period of time.
Explain the consequences to the health of her heart.
F1 : Food fro group P contains high level of cholesterol
E1 : Cholesterol // fatty deposits tend to accumulate on the inner wall of arteries
E2 : Causes the narrowing of the blood vessels /Coronary arteries are blocked by the build-up
Of fatty tissues.
E3 : Reduces the flow of blood
E4 : The heart muscles become starved of oxygen and dies
E5: The girl might get heart attack.
Any three
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6. 4 Food digestion
Digestion of carbohydrate, proteins, and lipids
Sites of
digestion
Mouth
Stomach
Duodenum
(liver)
Describe how the hydrochloric acids produce by the gastric gland help in digestion of food
P1-Provide acidic medium
P2-Dor optimal reaction of enzyme pepsin
Name the secretion which passes down tube W and state its function.
Secretion : Bile
Function : Lipids / fats emulsifier / breaking lipids into tiny droplets
State the functions of X.
Functions of Y/liver
P1 - Maintenance of blood glucose level under the influence of insulin and glucagons.
P2 - Synthesis plasma protein such as fibrinogen / prothrombin from amino acids.
P3 - Synthesis bile.
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P4 - Storage of nutrients such as fat-soluble vitamins (A & D)/ B12/ ferum/ copper/ potassium.
P5- Detoxification of poisonous substances such as alcohols/drugs/ toxins/pesticides/carcinogens
/poisons.
P6 - Deamination of amino acids.
P7 - Produce heat.
Syarifah eats too many mangoes with vinegar. Explain the effect of eating too much of this kind
of mangoes on the digestion of food in Y.(Duodenum)
1 - Mangoes with vinegar contain much acid, so its reduces the pH value/ increases acidity in the
duodenum
2 - Acid medium is less suitable for the action of enzyme lipase, amylase and trypsin
3 - less/ no lipid is digested/hydrolysed to fatty acid and glycerol by lipase
4 - less/ no starch is digested/hydrolysed to maltose by amylase
5 - less/ no polypeptide is digested/hydrolysed to peptides by trypsin
Duodenum
(Pancreas)
Trypsin
(1)
Peptides
(1)
Lipase
(1)
Lipid droplets + Water
Fatty acids + Glycerol
Any one
Explain how starch is digested in duodenum
F1-The pancrease secreates an amylase into the duodenum
E1-which hydrolysed starch into maltose
TIPS: for tyrpsin/ lipase
F1-(Organ involved) secreted (digestive juice) which contain ( enzyme ) into ( site of
digestion)
E1-Which hydrolysed into
After having a meal containing rice fish vegetable, the glucose level in the body increase3
F-Q/Pancreases secretes insulin
P1-Insulin stimulate the conversion of glucose into glycogen/the rate of respiration is increased
P2-reduced the blood glucose level to normal
(d) As a doctor you have confirmed that a patient is suffering from a disease. Organ S of the
patient has to be removed. (i) What explanation would you give to the patient? In your
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explanation, state the effects of the removal of organ S on enzymes and hormones, and how these
affect the digestion and the level of glucose in the blood.
F1-no / less secretion lipase
E1- no / incomplete lipid digestion
F2- no / less secretion amylase
E2- no / less starch digestion
F3 -no / less secretion trypsin
E3- no / less protein digestion
F4- No insulin released
E4 -the blood glucose level high
F4 /F5 F5 : No glucagon released
E5- the blood glucose level low
What advice can you give to the patient to help him handle his health problem that may arise
from the removal of organ S
P1-Avoid / Reduce the intake of oily food
P2-Avoid / Reduce the intake of carbohydrates /sugar
P3-Reduce the intake of protein
P4-injections of insulin
P5-pancreas implantation
Ileum
A man is suffering from cancer, his organ Z need to be removed. What should he do to handle
health problems that may arise from the removal of organ Z?
P1 - Reduce the intake of high carbohydrate food / protein /fatty food.
P2 - Get insulin injection when needed / if glucose level too high.
P3 - Get glucagons injection when needed / if glucose level too low.
P4 - Pancreas transplant.
P5 - Eat more vegetables / fruits.
Name the secretion and enzyme found in Y
Secretion : Intestinal juice
Enzyme: Maltase/lastase/sucrase/erepsin
State the final product of protien digestion in T
Amino acids
State one importance of the final product you state in
P1-bulid new cells/growth
P2-Repair/renew damaged cell
P3-Producing enzyme /antibodies / hormones
State the final product of carbohydrate digestion in T
Glucose
Name an enzyme involved in the digestion of carbohydrate in T
Amylase pancreatic amylase
Write a word equation to show the process of food digestion in Ileum [2marks]
(1)
Maltase
(1)
Maltose + Water
glucose
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(1)
lactase
(1)
Lactose +Water
glucose + galactose
(1)
sucrase
(1)
Sucrose + water
glucose +fructose
(1)
Erepsin
(1)
Peptides + Water
amino acids
Explain how the Maltose is digest in Ileum
TIPS:
F1-(Organ involved) secreted (digestive juice) which contain ( enzyme ) into ( site of
digestion)
E1-Which hydrolysed into (Product)
Marking scheme
Marks
(a)
Starch is a complex molecule. Digestion of starch is carried out by several enzyme along the
alimentary canal. Describe how glucose is produced form the digestion of starch along the
alimentary canal
1
P1-Saliva is secreted by the salivary glands in the mouth
1
P2-Salivary gland secretes amylase /saliva contain amylase
1
P3-Amlase will hydrolyse starch into maltose
1
P4-Remaining starch and ,maltose enters the stomach
P5-(stomach do not cantina carbohydrase), so no digestion of carbohydrate
1
P6-Will take place in stomach
1
P7-Duodenum received pancreatic amylase from pancreas
1
P8-Pancreatic amylase will hydrolyse the remaining starch into maltose
1
P9-the wall of ileum secretes ,maltase
1
P10-Maltase will hydrolyse maltose into glucose Any 6
1
10
(b)
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Criteria
1.
Identify the classes of food in fried food P /banana
2.
Peristalsis occurring in the any parts of alimentary canal
3.
Digestion of carbohydrate in month//ileum with correct enzyme
4.
Digestion of fats in duodenum//ileum with correct enzyme
5.
Any correct product of carbohydarate
P1-Fried banana /food P is rich in carbohydrate/starch and fats
(physical digestion takes place in the mount where fried banana are chewed into smaller pieces
of carbohydrate)
P3-In the month Salivary amylase hydrolysed the pieces of carbohydrates/starch
P5 in to maltose
P2-The food is push down the oesophagus through peristalsis
(In stomach ,Food P is not hydrolysed)
P4-Fats is hydrolysed /break down
P5-To fatty acids and glycerol by lipase //
Lipase
Fats + Water
Fatty acids+ glycerol ( in an alkaline medium)
In ileum
P4&P5( fats is hydrolysed /break down into fatty acids and glycerol
P3&P5-Maltose is hydrolysed into glucose//sucrose is hydrolysed ny sucrose to glucose and
fructose//lactose is hydrolysed by lactase to glucose and galactose (in alkaline medium)
(c)
No
1
1
1
1
1
1
1
1
1
1
The main food for baby is milk ,describe th digestion of milk in the stomach 4
P1-(gastric glands in the wall of ) stomach secrete gastric juic
1
P2-Gastric juice ( cintian mucus.HCl),Pepsin nd renin
1
P3-Renin coagulates milk by converting soluble milk protien caseinogen to ythe insoluble 1
casien
P4-Casein ios then hydrolysed( digested) by pepsin to peptones
1
P5-HCl optimises pH in the stomach for action of enzyme
1
Digestion of cellulose in ruminants and rodents
Marking scheme
10
Marks
(a)
106
Explain One similarity and four differences between alimentary canal R and S
Similarity:
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1
1
1
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1
1
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10
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2
3
(c)
1
1
Organism Q
The type of diet is omnivores
Stomach has one chamber
Microorganisms in the digestive tract do
not play an important role in digestion of
cellulose/ do not have enzyme cellulase
to digest cellulose.
The food from the mouth is swallowed to
the stomach without regurgitation.
Organism R
The type of diet is herbivores
Stomach has four chambers
Bacteria and protozoa in rumen and
reticulum secrete the enzyme cellulase to
digest cellulose
The food from the mouth is swallowed to
the rumen and reticulum, then it is
regurgitated into the mouth to be chewed
again before being swallowed into the
omasum.
1
1
1
1
6
107
By giving one example of organism S , explain how the structure involved in the digestion
process
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Marking scheme
Marks
(a)
R
S
Explain the effect of malfunction of organ S and organ R to the digestion of food P
Malfunction of liver
P1-Too little /no bile is secreted by the liver
P2-Resulting fats is not / hardly emulsified //medium is not alkaline
Malfunction of pancreas
P3-Too little / no pancreatic juice us secreted
P4- lipid is not / hardly hydrolysed by amylase to maltose
P5-Starch is not /hardly hydrolysed by amylase to maltose Any 4
1
1
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1
1
(b)
X
A paitien has organ X removed
Explian the effect of removal of organ X on enzyme and hormones and these affect the
digestion and level of glucose in the blood
1
F1-no insulin secretion
1
E1-Excess blood glucose cannot be converted to glycogen
1
E2-Blood sugar level increases
1
F2-No glucagons secretions
1
E3-Stored glycoen cannot be converted to glucose
1
E4-Low blood glucose level cannot be increase to normal level
1
F3-No trypsin secretion
1
E5-Protiendigestion not completed
1
F4-No amylase secrerion
1
E6-stach digestion not cimpleted
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All 5F+any E
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P9-Reducing the amount of fats stored// increasing the amount of fats used
P10-Thus reducing the body mass
(e)
A gall bladder of a patient is removed due to a gall stone. Explain the effects on the health.
P1-Bile cannot be secreted by gall bladder to emulsify excess of lipids into the tiny droplets
P2-Lipase cannot react on lipids effectively / less lipids is digested to fatty acid and glycerol.
P3-Bile cannot neutralize the acidic foods from the stomach
P4-Alkaline medium that is an optimum meduim for the digestion of lipids, carbohydrate and
protein cannot be created.
P5The digestion of lipids, carbohydrate and protein are affected.
P6-More acid in the duodenum, it leads to duodenum gastric.
No
Marking scheme
(f)
1
1
1
1
1
1
Marks
A man has his bile duct blocked with gallstones. He is advised to cut down on
his fat intake. Explain why such an advice is given to him?
F1 : ( When the bile duct is blocked) , bile cannot be channeled out to the duodenum
F2 : Fats / lipids cannot be emulsified
F3 : Digestion of fats /lipids will be very slow / digestion of fats /lipids will be incomplete
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Marks
1
1
1
1
1
1
1
(a)
(b)
By referring to diagram 8(a) and *(b), explain the characteristic/adaptation of structure X and
Y a a major site of nutrient absorption in human digestive system6
Strcuture X
F1-Being almost 6 meter long
1
1
1
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E2- Provides a large surface area for efficient absorption of digested food./To increase the rate 1
of nutrient absorption
1
F3-Having finger like projections called villi over its surface
1
E3-To increase total surface area for efficient absorption
Structure Y
F4-Have microvilli
1
1
1
1
1
1
1
1
F7-Have lacteals
E7-To absorb fatty acids and glycerol/water soluble vitamin efficiently F+E=1mark
10
(c)
Based on the figure ,Explain three structural adaptation of the small intstine in effective
absorption of digested food
F1-length of intestine is long (6m)
1
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1
1
1
1
111
E5-to transport absorbed nutrient ( away)//to maintian concentration gradient ( form diffusiuon
1
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Marking scheme
The structure T in Diagram 2 has numerous projections. Draw and label a longitudinal section
of one of these projections in the space below.
Marks
(b)
Amino acids
Glucose
Glucose
Amino acids
Lipid
Vessel Q
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(d)
Vessels P and Q transport digested food form the villi to the liver and body cells Respectively
Name vessel and Q
P:Hepatic portal vein
Q:Lymphatic/lymph vessel/duct
Figure 6.2 shows humans digestive system. X is part of the cross section of structure Y.
1
1
1
1
Y
Figure 6.2
What are the processes that occur in structure Y?
Describe the processes by giving examples
F1: Digestion //
P1-Intestinal glands of the wall of ileum secrete a few enzymes to complete the digestion
process.
P2-Digestion process is completed in ileum to produce simple sugars (glucose, fructose and
1
1
1
1
1
digestion.
P5-Blood capillaries in the villus absorb simple sugars, amino acids, minerals, vitamins B and
C
P6-Lacteal of the villus absorb fatty acids, glycerol, fat soluble vitamins (A,D,E,K)
1
1
10
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(e)
Explain how glucose is transferred form the small intestine to the body cells
1
1
1
1
P1-Glucose in the lumen of small intestine enter the epithelial cells by active transport
P2-Glucose from epithelial cells enter blood capillary by facilitated diffusion
P3-Blood carry the glucose into the hepatic Portal vein
P4-Hapatic portal vein channel the blood containing glucose into the liver
Liver cells will use/assimilate some of the glucose
1
1
P5-Blood then send the glucose to the heart via hepatic vein then vena cava
P6-Heart pump the blood to all body cells
P7-Glucose diffused from the blood capillary into the body cells by facilitated diffusion any 6
Marking scheme
Marks
(a)
1
1
1
(b)
(c)
Digested food are used by the body cells for growth , to complex compound or structural
components
State how lipids , amino acids and glucose are used in the cell
Lipids; L1-A major energy reserve in the body//
L2-(phospholipids)are components of the plasma membrane //
L3-Lipids is used as a respiratory substrate/
L4-Excess fats are stored in adipose tissues(under the skin, around internal organs)
Any 1 L
Amino acids:A1-Amino acids are used in protein synthesis//
A2-For repair and production of new protoplasm/growth and repair//
A3-Used in the formation of enzyme /some hormones /protein part of hemoglobin /antibodies
Any 1A
Glucose: G1-Glucose is used as the main respiratory substrate//It is oxidized to realeased
energy
G2-Excessive glucose is converted to glycogen //blood glucose level rise/increase
Any 1 G
1
1
1
1
1
1
1
1
1
Explain what will happen to a person if his liver receives insufficient insulin from the
pancreas2
P1-Diabetes mellitus blood sugar level increase level increase // hyperglycemia
1
P2-Exces glucose cannot be converted to glycogen
1
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Marks
(d)
Digested nutrient will be absorbed by ileum and some of ity will be transported to liver .In the
liver , the nutrient arte used form complex Process that take place in the liver
F-Able to state the nutrient that transported to liver
P-Able to describe the process that take place in liver
F1-Glucose
Amino acids
P1-Assimilation
P2-Glucose used as the main respiratory substrate/release energy
P3-Excess glucose is converted to glycogen and stored in the liver
P4-Further excess is converted in to lipids
P5-when the blood glucose level decrease below the normal level , glycogen is converted back
into glucose
P6-Amino acids are used in protein synthesis for the production of new protoplasm , growth
and repair
P7-Amino acids are involved in the formation of enzymes and some hormones
P8-Amino acids are also involved in the formation of the protein part of hemoglobin in the red
blood
P9-Excess amino acids are deaminated to form urea which is excreted in the urine any 7P
Synthesizing Skill :Able to state one of F,P1-and any 3P correctly
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(e)
Urea
Glucose
Kidney
Amino Acids
Glycogen
Glucose
Lipid
Glucose
Carbohydrate
Amino Acids
Fatty acids& Glycogen
Protein
Ileum
Lipid
1
1
1
1
1
1
1
1
1
Helmie takes fried chicken at lunch. Explain the absorption and assimilation process of lipid
content in the fried chicken
Absorption
P1-Digestion od lipid prouce fatty acid and glucerol
1
P2-Absorbtion of lipid occur at ileum
1
P3-At ileum there are villi which have lacteal
1
P4-Fatty acid and glycerol are absorbed into lacteal
1
P5-In lacteal condensation of fatty acid and glycerol form lipid
1
P6-the lpipids then transported via the subclaviian vein into the blood stream
1
Assimilation
P7-In the cells lipid is use as a ian compomemt of plasmam membrane
1
P8-Lipids also is use as a main component of some hormone and vitamins
1
P9-Excess lipid will be stored underneath the skin as adiposed tissue
1
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Marks
Based on the diagram on diagram ,explain how the ileum and liver in the absorption and
assimilation of the following digestedfood substances
(i)
Glucose
(ii)
Amino acids
(iii)
Fatty acids
F1-iluem has (adaptive features such as having ) many villi/villus /very thin cell wall /villus are
surrouded by dense network of blood capilarry/lacteal
E1-To increase the rate of diffusion of dieated food
E2-glucose diffused from villi into the blood capilary to the liver via the hepatic portal vein
E3-excess glucose is converted to glycogen ( to be kept in the liver)
E4-Glycogen acts as stored food
E5-in body tissueglucose is oxidized during the cellular respiration to produce energy
E6-amino acids from villi diffused into blood capilary to the liver via the hepaic portal vien
E7-Excess amino acid is deaminated/conveted into urea( to be excreated through the kidney)
E8-amino acid will be used to synthesis new protoplasm/repair of damaged tissue//used to
synthesis protien of plasma membrane//produce enzymes antibodoes/hormones
E9-fatty acids dissuse from villi into lacteal
E10-Then reansport to the throracic duct/right lymphatic vessel//lymphatic vessel
E11-To the subclavin veins back to the blood circulatory system
E12-Fatty acids is synthesized to form the plasmamembrane
E13-Stored in the adiposed tissues(beneath the skin as a source of energy) Any 10
1
1
1
1
1
1
1
1
(g)
(h)
Explain the assimilation of digeated food of glucose and amino acids b organ R / liver
Glucose
P1Gucose is used ( by cells ) to produced energy/ carry ( cellular ) respiration
P2Excess of glucose in the blood is converted to glycogen and //Stored as glycogen as
glycogen
P3-When glucose level in the blood is low the glycogen is converted into glucose
P4-Excesss of glycogen is converted into lipids
Amino acids
P1-Synthesis of plasms protien /enzymes /any suitable protien molecule form amino acids
P2-Excess amino acids are converted/ deaminated into area ( to be excreated) Any 4
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P1- Amino acids from villi diffused into blood capilary to the liver via the hepaic portal vien
P2-Amino acids is used to synthesise plasma protein in the liver
P3-Excess amino acids undergo deamination to produce urea in the liver
P4-Urea is then eliminated by the kidney
P5-Amino acid is used to synthesise enzymes/antibodies/hormones/new protoplasm/repair
damaged tissues in the body cells
Glucose
P1-iluem has (adaptive features such as having ) many villi/villus /very thin cell wall /villus are
surrouded by dense network of blood capilarry/lacteal
P2-To increase the rate of diffusion of dieated food
P3-glucose diffused from villi into the blood capilary to the liver vua the hepatic portal vein
P4-Gucose is used ( by cells ) to produced energy/ carry ( cellular ) respiration
P5-Excess glucose is converted to glycogen and stored in the liver
P6-when the blood glucose level decrease below the normal level , glycogen is converted back into
glucose
P7-Excesss of glycogen is converted into lipids
P8-In the body cells , glucose is oxidized to released energy in cellular respiration
Lipids
Glucose
Lipids
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Marks
(a)
If she continues to take the menu everyday for a long time , explain the consequence to her
health
F1-Constipation
E1-Her menu lacks fibre/roughage so her faeces moves too slowly through the colon
F2-Scuvry
E2-Lack of vitamin C //any other vitamin deficiency with explanation
F3-Obesity
E3-High intake of roasted chicken/gilled mutton /chocolate/chips increase the amount of fat
stored in the body
F4-diabetes mellitus
E4-Excess of carbohydrate in rice/chips/potatoes/chocolate increase the amount of glucose in
blood when digested
F5-Arteriosclerosis/Arthrosclerosis
E5-Roasted chicken /grilled mutton /chips contain
F6-Heartattack
E6-Roasted chicken /grilled mutton/chips contain cholesterol which are deposited in te
coronary artery//cause blockage in the coronary artery
F7-High blood pressure
E7-Narrowing of artery cause the heart to pump with higher pressure
1
1
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1
1
1
1
1
1
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Marks
(b)
Content
Carbohydrate
10.5
Protein
20.1
Lipid
25.3
Fibre
2.5
Sodium chloride
0.7
A teenage boy aged 13 eats 500g this snack food for energy week
Is the snack food suitable as a daily diet for the boy? Describe the effect of taking this snack
food over a long period
F-not suitable
1
P1-The snack contains high fat and protein
1
1
P2-the intake of high fat irregularly may lead to obesity
1
P3-saturated fats in the snack may deposited in the wall of artery
1
P4-the narrow lumen of artery leads to arteriosclerosis
1
P5-soon the teenager faces high blood pressures
1
1
P6-If arteriosclerosis occur at coronary artery the teenager may have heart attack
1
P7-Excessive intake of protein may cause kidney problem
1
P8-th snack contain lack of fibre
1
P9-This may lead to constipation
(c)
Breakfast
Lunch
Dinner
Chicken burger
Cheese cake
Teh tarik
Explain the long term effect of comsuming excess of these foods on harith health
F1-Full cream milk,fried egg, fried rice chicken,beef curry
E1-A health problem will be obesity
E2-Excess saturated fats increases the bood cholesterol level
E3-Cholesterol deposits on the walls of the blood vessel narrowing them
E4-This will contribute to cardiovascular disease/arteoriolesis /hypertensiom/heart problem
F2-Fried egg crry,fired chicken ,chicken burger also contain a lot of protien beside fat
E5-Excess protien will,cause very taxing on the kidneys duirng excretion
E6-Might alos lead to gout
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Meals
Types of food
Breakfast
Lunch
Dinner
1
1
1
1
Based on the able ,analysed the food content and justify the preperation food methods toward
ahmads health
F1-Imbalanced diet
P1-Excess of lipids
P2-Excess of protien P3-Excess of carbohdrates
P4-Fibres
P5-Vitamin
F2-Good /not good preperation food methods
P6-Frouts anf vegetables should not be cooked because vitamins B ,C soluble in water
//vitamins A,D Eand K soluble in oil
P7-Grill prbvent from more oil added into the food
P8-Fry the food not good becouse more oil added into the food Any 2P
Evaluation
Able to atate F1 and F2- corecly
Able to state any one of P1-P4-and any one P5-P7 correctly
1
1
1
1
1
1
1
1
1
1
1
(e)
Some families often eat fast food because working parent does not have time to
prepared home cooked food. These eating lead to many health problems
You are asked to prepared a talk on good eaing habits for a group of parents
Dicuss the good eating hanits that you may want to educate them
P1-Good eating habits mean taking food in the correct quatity/propotion at the correct time
1
P2-Improper eating habitscan lead health problemssuch a obesity/diabetes mellitus /anorexia 1
nervosa / and bulimia
P3-Always eat a balanced diet that include all /seven /the different classes of food /prtoein , 1
carbohydrate, fat, vitamins , minerals , water and fibre ( follow food pyramids)
P4-Take propermeals a regular times of the days //take in three meals a day ( breakfast,lunch 1
and dinner)
P5-Check the food labels for information regarding the nutrint content s /The total caloroies of
the food]
P6-avoid consuming unhealthly food /junk foods,snack foods,because junck food include food
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Marks
The uses of organic fertilizers and inorganic fertilizers in the field of agriculture is
hiped farmers ti increase their agriculture yield and as a result helps to increase the
countrys productivity
Extract from Datuk Seri Abdullah Badawis speech
Based on the above extract as well as your biological knowledge, describe how do the element
found in the inorganic and organic fertilizers, aid in plant growth
F1-The element found in the fertilizers consists of macronutrient and micronutrient elements
F2-Macronutrient are element needed by the plant in large quantities
Element
Nitrogen
Phosphorus
Potassium
Calcium
Sulphur
Function
For the formation of protein /nucleic acid chlorophyll/photosynthetic
enzyme/respiratory enzyme
For the formation of nucleic acids/ ATP/ Phospholipids/ coenzymes/
/important for the synthesis of protein/plasma membrane
For the protein/carbohydrate metabolism
For the formation of lamella //Formation of spindle fibres
For the formation of protein//coenzyme in respiration
Function
Boron
1
1
1
1
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Molybdenum
Zinc
Manganese
Copper
Iron
1
1
1
1
1
10
6.10Photosynthesis
No
Marking scheme
Marks
(a)
(b)
1
1
(c)
Explain how the problem of air pollution can affect the rate of photosynthesis
F1-Particles accumulate on the leaf surface
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Marks
(a)
P : Palisade mesophyll(tissue)
1
1
1
1
Q : Sponge mesophyll
R : Xylem
S : Phloem
T :stomata
(b)
(c)
U :upper epidermis
(d)
1
1
1
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How are cells within the tissue of a leaf adapted for photosynthesis? Essay /Structure
TIPS: If question asked (State) just answers F: for 1 marks
e.g.: Explain the adaption of the leaf to optimal/ increase efficiency photosynthesis
Structure
Cuticle
Upper epidermis
Palisade mesophyll
Spongy mesophyll
Lower epidermis
Stomata
Explain how the light intensity affect the opening of structure R (Stoma)3
F1-High light intensity simulate photosynthesis in guard cells/Cell Q
E1-Guard cells producing glucose //Potassium ions (K+) Diffuse/moves into guard cells
by active transport
E2-The guard cell become hypetonic compare to neighbouring cell
E3-Water moves into/diffuses by osmosis
E4-Guard cells/Cell Q become turgid (stoma open)
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Xylem
Phloem
Vascular bundle
Physical structure
Lamina
F2 : Thin lamina
P3 : allow diffusion of gases to occur efficiently (for photosynthesis)
F3 : Flattened shape of lamina
P2 : Large surface area for maximum absorption of sunlight
// allow light to penetrate and reach the cell
F1-Arrangement of leaf mosaic pattern
P1 : to receive maximum amount of light
(b)
Marking scheme
4H2O
Marks
4H++4(OH-)
Name the process that has taken place based on the equation above
Photolysis of wtaer
(c)
1
1
(d)
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Marks
(e)
During photosynthesis ,P (grana) is the site where light reaction occurs whereas R (stroma) is the
site where dark reaction occurs
Explain how light reaction occurs at P
F-P (granum ) contains plenty of chrophyll absorb//capture light energy
P1-To produce chemical energy//ATP
P2-to split/break donthe water molecule//photolysis os water
P3-To realeased oxygen and hydrogen atom
1
1
1
1
(f)
(g)
(h)
(i)
1
1
1
1
1
1
1
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1
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127
Light
//6H2O +6CO2
C6H12O6 + 6O2
Chlorophyll
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Dark Reaction
No
(a)
(b)
Marking scheme
Describe the photosynthesis /Photosynthetic reaction which occur in Structure P and Q
StructureQ
P1-In Q (stroma),dark reaction occurs
P2-Hydrogen atoms combine carbon dioxide to form glucose
Marks
1
1
Explian the effect to the process of dark reaction in Q if light reaction at P does not occur
F-Photolysis/spliting if water molecule does not occur
P1-No hydrogen atom ( is released to combine with carbon dioxide( during reduciton
process)
P2-No glucose is produced
1
1
1
Marking scheme
Marks
(a)
Photosynthesis is a pocess whereby a green plnt produces organic food substances rom carbon
dioxide and water in the presunce of chlorophyll and sunlight
// Describe the process that occur in the leaves as shown in diagram
// Explain the machanism that makes place on organelle m that involvced in the formation of
starch in the green plant10
Based onyour understanding of th above statement ,describe how a molecule of carbon dioxide in
the air and water absorbd form the roots becomes part od a carbohydrate molecule stored in a leaf
of a plant
1
1
P4-The hydrogen ions (H+) imbine with electron to form hydrogen atoms
1
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Marks
(b)
Photosynthesis occurs in two stages are the light reaction and dark reaction.
Describe the differences between the light reaction and dark reaction 4 Prefer in structure Q
Light reaction
Dark reaction
D1-Occurs in granum
Occurs in stroma
D2-Requires light
Involved
dioxide
Materials
required
is
dioxide/hydrogen atoms/ATP
Produces glucose
Need chlorophyll
Light required
Oxygen produced
No oxygen produced
No glucose produced
Glucose produced
reduction/fixation
1
1
of
carbon
carbon
1
1
1
1
1
1
1
1
1
4
Marking scheme
Marks
1
1
1
1
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Light intensity
No
Marking scheme
Marks
(a)
1
1
(b)
High light intensity
Moderate light intensity
Low light intensity
1
1
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Temperature
Diagram show a graph of the effect on the rate of photosynthesis
Rate of photosynthesis
10
20
30
40
Temperature /oC
No
Marking scheme
(a)
(b)
Marks
Explain how an increase in the amount of carbon dioxide affects the production of Z in stage 2
P1-When the amount of carbon dioxide is increased, more Z (glucose) is produced
P2-A higher amount of carbon dioxide I reduced by the hydrogen atoms produced in stage I
,and results in more (glucose)
1
1
1
1
1
1
(c)
Based on the diagram , Explain the changes of the concentration of carbon dioxide occurs at the
places where the density of plants is high such as at the tropical rainforest
F1-At night ,percentage of CO2 is high/increase
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P6-when the extremity light increase, the photosynthesis rate increased until the
photosynthesize was more that the respiration rate
P7- CO2 will be absorbed form environment caused the reducing of percentage(F2and any 3P)
F3-At noon , percentage CO2 is very low
P8-The extremity of light raise higher and photosynthesis arte at maximum level
P9-The absorption of CO2
(3Fand any 1P)
1
1
1
1
10
The difference in the rate of photosynthesis in plant throughout the day Trail Johor
No
Marking scheme
Marks
(a)
Graph shows the changes in the rate nof photosynthesis throughout the day in a tropical country
Based on the graph, explain the changes in the rate of photosynthesis in the plant throughout
the day 10
F1-From 0000 to 0600 , the rate of photosynthesis is very low
P1-The light intensity/temperature is (very) low
P2-(at low temperature), photosynthetic enzyme are inactive
F2-From 0600 to 1200 , the rate of photosynthesis increase (rapidly)
P3-Light intensity/temperature also increase
1
1
1
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1
1
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1
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1
1
1
P14-Stomata closed
P15-Very little / no carbon dioxide is absorbed
ANY 10
Increasing productivity of crops based on the factor affecting the rate of photosynthesis
No
(a)
Marking scheme
10
Marks
1
1
1
1
1
1
(b)
P6-In the green house , light intensity/concentration of carbon dioxide/ temperature are
maintained at optimum level (for photosynthesis) throughout the year
P7-So the rate of photosynthesis is maintain at maximum level throughout the year(regardless
of changes in light intensity or temperature)
P8-The plants are able to increase yields /increase the crops production throughout the years
Explain why the rate of photosynthesis of plant in green is higher than plant outside
1
1
1
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(a)
1
1
1
1
1
1
Marking scheme
Marks
1
1
1
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1
1
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Chapter 6:Nutrition 2014
Marking scheme
Marks
(b)
1
1
1
1
1
1
1
1
1
1
10
Diagram 9.2 show a few examples of fresh food and processed food.
Discuss the good effects and bad effects of processed food in our daily life
Good Effect : By producing processed food
G1:Food can be preserved / kept longer.
1
G2 : to prevent wasting of food./food spoilage/can be stored for (further use)
1
G3:Crops can be planted / livestock / poultry can be reared in big scale.
1
G4 :to prevent food shortage.
G5:(food are packaged) to increase the commercial value / to diversify the uses of food 1
substances
G6: more types / varieties of food can be produced.
1
Bad Effect : By regular consuming of processed food
B1 : Loss a lot of nutrition value (under high temperature during the
1
process).
B2: (Contain) preservative / colouring / dye / flavor which is carcinogenic.
1
B3: lead to mutation / cancer / health problem / suitable example.
1
B4: Contain excessive salt / sugar.
1
B5: lead to high blood pressure / diabetes / obesity. Any 10
1
Module Biology Trial Paper Collection
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Chapter 6:Nutrition 2014
Relating the food processing methods with factors causing food spoilage
No
Marking scheme
Marks
(a)
Explanation/Biological concept
M1-Fermentation
Food substances are added with yeast
UHT treatment
The high temperature kills microorganism/
o
and
Fresh milk is heated to 132 C for 1-5 bacteria/fungus
microorganisms/bacteria/fungus
spore
seconds(under high pressure )
(b)
Type of food
Milk
Pasteurisation
Fruits
Cannin
Refrigeration
Pasteurisation
1
1
1
1
1
1
1
1
1
1
1
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Chapter 6:Nutrition 2014
No
Marking scheme
Marks
(c)
Explain the food processing methods which is related to the factors that cause food spoilage.
Concept : Food can be preserved by destroying the microorganism present in the food //by
stopping the activities of the microorganism
F1: Cooking-.high temperature kill the microorganisms
F8: Canning uses heat sterilization to kill microorganisms and their spores
P8 (technique) -.Food is packed in cans, steamed at high temperature and pressure to drive out air
P8.1: the vaccum created within the cans prevent growth of microorganism
F9: Refrigeration
P9.1: food remain fresh for a long period of time Any ten : F + P correctly
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