Answers to Biology for IGCSE Chapter 5

Chapter 5 Summary Questions page 54.

(Suggested marks are given in square brackets)

1 nutrition taking in of nutrients which are organic substances and mineral ions,
containing raw materials or energy for growth and tissue repair, absorbing and
assimilating them

nutrients useful substances taken into the body including large, complex molecules
(carbohydrates, proteins, fats and vitamins) and simple (ions)
1 deficiency symptoms effects on the body caused by a lack of a nutrient or
nutrients
2
[3]

2 examples of points that could be made about the importance of the nutrients
plus fibre and water
1nutrient 2importance in the diet
3carbohydrates 4provide ready source of energy / easily respired to provide energy
5fats 6long-term energy store
used as a thermal insulator
1proteins 2provide amino acids for making the bodys own proteins
for making new cells
for making enzymes / membranes / cytoplasm
for making muscle
for growth / repair of tissues / replacement of tissues
1vitamin C 2tissue repair / resistance to disease
3vitamin D 4strengthens, bones / teeth
5calcium 6strengthens, bones / teeth
7iron 8(formation of) haemoglobin (in red blood cells for transporting
oxygen)
9fibre 10prevents constipation / lowers concentration in blood of
cholesterol / reduces risk of bowel cancer / lowers risk of heart
disease
11water 12taking part in chemical reactions (e.g. breakdown of food in
digestion)
solvent, in blood / urine / cytoplasm / digestive juices
sweat
1
2 1 mark for each point to a max of 10 [10]
3
43 (a) carbon, hydrogen, oxygen [3]
5
(b) nitrogen and sulfur [1]

4 (a) reacting glucose molecules together [1]

(b) reacting amino acids together [1]
 (c) reacting fatty acids and glycerol together [1]

5 (a) starch is found in plants, glycogen in animals [1]

(b) fats are composed of fatty acids and glycerol, proteins are composed if amino acids;
fats contain carbon, hydrogen and oxygen; proteins contain these elements and
nitrogen and sulfur as well;
fats used for thermal insulation; fats used for long-term energy store; proteins used
for enzymes;
fats give positive result with emulsion test / proteins give positive test with biuret test

1 mark for a difference between fats and proteins [1]

(c) starch is an energy store, proteins are not; starch is made from glucose, proteins
from amino acids;
starch gives positive test with iodine test, proteins give positive result with biuret test

1 mark for a difference between starch and proteins [1]

name of test substance practical positive result negative result

tested for procedure
iodine starch add drops of blue-black no change to
iodine solution iodine solution,
to test remains yellow
substance
Benedicts reducing sugars add known colour change - no change in
(e.g. glucose) volume of blue to green / colour remains
Benedicts yellow / orange / blue
solution to test red (with
solution, place precipitate) (no precipitate)
in hot water bath
biuret protein add biuret purple / violet / blue
solution (CuSO4 lilac
and NaOH) to
test solution
emulsion test fat dissolve test cloudy white no change in
substance in emulsion appearance of
ethanol, pour water
solution in
ethanol into
water

1 mark for each box [20]

micronutrient deficiency symptom

vitamin C bleeding gums
vitamin D soft bones; legs bowed outwards
 iron tiredness; lack of energy
calcium weak bones; brittle bones; muscle weakness; muscle cramp,

[4]
o
8 (a) bacteria are added to milk; at 40 C; oxygen is not provided; bacteria respire
anaerobically; to produce lactic acid; which causes milk to coagulate;
batch culture [4]

(b) nutrients continually added to fermenter; glucose, mineral salts / ammonia; fungus
grown continuously in fermenter; at 30 oC; fungus continually removed; processed
into meat-like foods; [4]

Chapter 5 Exam-Style Questions page 54-55

Multiple Choice Questions (1 mark each)

1 C
2 A
3 D
4 C

Short Answer Questions

5 (a) glucose; [1]

(b) leaves; tubers; seeds; roots; stems [2]

(c) cut up plant tissue into small pieces; add iodine solution; if blue-black starch is
present; if no colour change / yellow, starch is not present; [4]

(d) broken down to glucose; provides energy; respired quickly; stored as glycogen for
short-term storage of energy; [2]

6 (a) amino acids; [1]

(b) e.g. amylase; haemoglobin; protease; lipase; keratin; collagen; [2]

allow enzyme if no named enzyme(s) given

(c) e.g. liver; pancreas; salivary glands; stomach; intestine / ileum / duodenum; bone
marrow;
allow alimentary canal / gut if no named part of alimentary canal is given [2]

(d) as enzymes to catalyse reactions; transport oxygen; growth; repair; replacement;

form part of cell membranes; form part of cytoplasm; [2]

(e) crush up seed; add water to make a solution of any protein; add biuret solution /
copper sulfate and sodium hydroxide; violet / lilac / purple colour, indicates positive
result; if solution is blue, negative result; [4]

7 (a) 39 x 0.9;
35.1 kJ;
35.1 / 348 x 100;
 10.1 % / 10 %; [4]

(b) 143/1000 x 100; 14.3% / 14%; [2]

(c) add colour; add flavour / enhance flavour; preserve food / prevent food going off;
disperse fat throughout food / emulsification; [3]

(d)(i) bacterium / bacteria;

(ii) fungus; [2]

(e) bacteria respire anaerobically; make lactic acid; causes coagulation of milk;

fungus respires aerobically; grows more hyphae; hyphae (removed from fermenter)
and converted into food; [4]