1617 Level L Biology Final Revision Sheet With Answers T3

1617-Level L Biology Term 3 Final Revision worksheets-answers
Level L Biology Term 3 Final – Revision worksheets - answers

Material tested: Chapters 6, 9, 10 (Level L Biology Book 1) from Term 1 & 2 and Chapters 18 – 27
(Level L Biology Book 2) inclusive from Term 3
All MCQ Duration: 1½ hrs. Calculators are allowed.
Chapter 6: Respiration Level L Biology Book 1
1. a) What is ATP?
Adenosine triphosphate is an energy rich molecule. It is an efficient way of storing readily
available energy by cells.
b) Explain why ATP is an important energy storage molecule.
It releases energy rapidly in the presence of ATPase when the cell needs energy
2. Describe what happens in muscle cells during strenuous exercise.
During strenuous exercise, the respiratory and circulatory systems cannot deliver oxygen to
mucle cells quickly enough to keep pace with their needs. So Glucose is broken down
anaerobically into pyruvic acid first then into lactic acid releasing energy. This results in
buildup of lactic acid in muscle cells which results in muscle fatigue.
3. What is the use of oxygen debt?
The amount of oxygen required to oxidize and remove the lactic acid that built up in muscle
cells.
4. In which human cells does anaerobic respiration occur?
Muscle cells
5. Write down the
a) word
b) symbol
equation of aerobic respiration.
a) glucose + oxygen  carbon dioxide + water + energy
𝒆𝒏𝒛𝒚𝒎𝒆𝒔
b) C6H12O6 + 6O2 → 6CO2 + 6H2O + 2830kJ
6. Define anaerobic respiration.
It is the breakdown of glucose in the absence of oxygen.
7. a) Define respiration.
It is the chemical process which occurs in every cell by which energy is released from the
breakdown of food substances such as glucose.
b) Compare aerobic and anaerobic respiration.
Both processes involve the breakdown of glucose to release energy. Both processes make ATP.
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Differences are listed in the table below.
Aerobic respiration Anaerobic respiration

Site mitochondria Cytoplasm
Oxygen used yes No
CO2 released Always made Sometimes made
Water made Always made Never made
Amount of energy released 2830kJ OR 38 ATP 118kJ OR 2 ATP
Energy remaining in products little more
8. List the uses of energy in living organisms.
9. Name the organelle which is the site of ATP synthesis.

mitochondria
10. a) Refer to experiment 5, page 75, book 1 which shows yeast organisms respiring
anaerobically.
What is the use of liquid paraffin?
To prevent air entering the yeast solution and glucose to ensure anaerobic conditions. The
yeast will respire without oxygen.
b) How do we ensure at the start of the experiment that no oxygen is present in the yeast-
sugar culture solution?
Boil water to be used to make yeast-sugar solution then add a thin layer of liquid paraffin down
the tube side to cover solution.
c) Write the word equation for anaerobic
Glucose → alcohol + carbon dioxide + 118 kJ
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11. What is the purpose of a control set up?

A control experiment is a second experiment setup in order to make sure that results of the first
experiment are due to the conditions being tested for and not some other causes.
12. Under what conditions does aerobic respiration occur?
Presence of oxygen
13. What does anaerobic refer to?
Absence of oxygen
14. Write down the word equation of anaerobic respiration in humans.
Glucose → Lactic acid + 118kJ
15. Refer to the experiment below which shows the release of CO2 during respiration of animals, to
answer the questions that follow. Pg.69-70 Book 1
a) i) Name the chemicals A, B and C and state their function.

A = sodium hydroxide solution: absorbs CO2 from the air (potassium hydroxide has a
similar role)
B = lime water: test for the presence of CO2
C = lime water: test for the presence of CO2
ii) Name a solid chemical that could replace the liquid chemical in flask A?
soda lime
iii) Name an alternative indicator to test for CO2.
Hydrogen carbonate indicator
b) What changes will be observed in chemicals A, B and C after 10 minutes?
A = no change
B = no change
C = colorless liquid turns milky white
16. What is the function of the respirometer?
It is used to show the uptake of oxygen during respiration.
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17. Hypotheses are intelligent guesses to answer questions about observations.
18. Examine one form of respirometer below and answer the questions that follow.
a) Which way does the red ink droplet move in:

A red ink droplet moves down
B red ink droplet does not move
b) i) What is the purpose of soda lime?
Remove carbon dioxide
ii) Soda lime is a solid. Name a liquid chemical that can replace soda lime.
Solution of sodium hydroxide or potassium hydroxide
c) What is the purpose of set up B?
Acts as a control
19. Name two indicators to test for presence of carbon dioxide.
Lime water and hydrogen carbonate indicator
20. What change will occur to lime water if carbon dioxide was bubbled through it?
Colorless solution turns milky white
21. What change will occur to hydrogen carbonate indicator if carbon dioxide was bubbled
through it?
Orange solution turns yellow
Chapter 9: How plants feed and experiments to test for photosynthesis Level L Biology Book 1
22. Define heterotrophic nutrition.
Heterotrophic nutrition is nutrition obtained by digesting organic compounds that have to be
acquire and take in from an external source.
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23. Define autotrophic nutrition.
Autotrophic nutrition means that simple inorganic substances are taken in and used to
synthesise organic molecules. Energy is needed to achieve this.
24. Define photosynthesis.
The building up of carbohydrates from simpler substances using sunlight energy and enzymes.
25. List factors needed for photosynthesis to occur.
Chlorophyl, light, carbon dioxide, water
26. State the site of photosynthesis?
chloroplasts
27. a) Write down the symbol equation of photosynthesis.
𝒆𝒏𝒛𝒚𝒎𝒆𝒔,𝒄𝒉𝒍𝒐𝒓𝒐𝒑𝒉𝒚𝒍,𝒔𝒖𝒏𝒍𝒊𝒈𝒉𝒕
6CO2 + 6H2O → C6H12O6 + 6O2
b) Write down the word equation for photosynthesis.
𝒆𝒏𝒛𝒚𝒎𝒆𝒔,𝒄𝒉𝒍𝒐𝒓𝒐𝒑𝒉𝒚𝒍,𝒔𝒖𝒏𝒍𝒊𝒈𝒉𝒕
Carbon dioxide + water → glucose + oxygen
28. a) i) What is the role of chlorophyll?

Coversion of the light energy they absorb into chemical energy in the form of ATP
ii) Name the mineral element to make chlorophyll molecules.
magnesium
b) Which colors of the light spectrum are absorbed and which are reflected by chlorophyll?
Absorbed: blue and red
Reflected: green
29. Describe how leaves get the water and carbon dioxide required for photosynthesis.
Plants absorb water from the soil through the roots and carry it in conduction vessels
to the leaf.
Leaves absorb carbon dioxide from the air through their pores, then carbon dioxide diffuses
into the mesophyll cells of leaf cells through air spaces.
30. What is the purpose of testing a leaf for the presence of starch?
To check if photosynthesis occurred or not.
31. How is a plant destarched?
By leaving the plant in the dark for a few days ( 2 to 3).
32. Describe how to test for the release of oxygen during photosynthesis?
A glowing splint is introduced into the gas, if the gas is oxygen, the glowing splint will relight.
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33. Describe the pathway taken by the water to reach the leaf.
Soil → roots → water conducting vessels → stem → leaf
34. During a photosynthesis experiment, what is the purpose of leaving out carbon dioxide from a
plant?
To test the need for carbon dioxide for the process of photosynthesis.
35. When you test for the need of carbon dioxide for the process of photosynthesis, what variables
must be controlled?
Light intensity, amount of water and chlorophyll.
36. If carbon dioxide is not made available to a plant, what would be the result if the leaves of this
plant were tested for the presence of starch?
The result would be negative; the iodine solution will not turn blue black (stays yellow-brown)
because in the absence of carbon dioxide, the leaves cannot photosynthesize and therefore no
starch is formed.
Chapter 10: Process of photosynthesis

37. State six ways in which a plant may use the product of photosynthesis i.e. glucose.
Glucose could be used by the plant in a variety of ways:
- converted into cellulose to make cell walls
- converted into sucrose to be transported in plants
- oxidized during cellular respiration to produce energy, carbon dioxide and water
- built up into starch and stored as starch grains in plant cells
- converted into protein for plant growth.
- converted into lipids (oils), a form of energy store in seeds
38. What is the waste product of photosynthesis?
Oxygen gas
39. Define the term compensation point and when do plants reach this point?
Compensation point is when rate of photosynthesis is exactly the same as the rate of
respiration. There is no net intake or output of O2 and CO2. It is attained under dim light
conditions.
40. Explain what must happen to hydrogen carbonate indicator solution to turn from orange to:
a) Red/Purple
There should be a decrease in carbon dioxide in the medium to make it less acidic and
cause a colour change from orange to red/purple or scarlet. See Text pg.119 Expt.6.
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b) Yellow
There should be an increase in carbon dioxide in the medium to make it more acidic and
cause a colour change from orange to yellow.
41. Name three factors that can limit the uptake of mineral ions by the root.
Amount of oxygen near the root – the absorbing area of root hairs – availability of
carbohydrates for respiration.
42. How can the level of carbon dioxide in a greenhouse be increased?
By using small paraffin burners
43. a) List the factors that can directly limit the rate of photosynthesis
Light intensity – temperature – concentration of carbon dioxide – amount of water
b) Which two colours of light enhance process of photosynthesis?
Red and blue
c) Which light colour is not used by plants for photosynthesis?
Green
44. How does each of the following minerals help in plant growth? Pg.124 Book1
a) sulphate b) nitrates c) phosphates
Nitrates: to supply nitrogen necessary for the synthesis of proteins by plants
Phosphates: to provide phosphorus that is needed for nucleic acid and energy reactions (ATP
formation)
Sulphates: to supply sulphur necessary for the synthesis of proteins by plants
45. Using the following diagram,
a. Name the substance that we can use to indicate the change in the concentration of carbon
dioxide
Hydrogen carbonate indicator
b. Explain the change in color of this substance
It changes color from orange to red/ purple or scarlet when carbon dioxide concentration
decreases (eg. during photosynthesis as in tube A): Bright light
It changes color from orange to yellow when carbon dioxide concentration increases (eg.
During respiration as in tube B): Dim light / darkness
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46. Refer to the following experiment that discusses the effect of light intensity on the rate of
photosynthesis. Answer the following questions.
a. What is the variable being tested.

The light intensity and its effect on photosynthesis rate
b. What are the variables need to be controlled?
Kind and size of the aquatic plant –amount of water - temperature - carbon dioxide
concentration
c. How can you obtain different light intensities?
By moving the lamp closer (for high light intensities) or farther away from the plant (low
light intensities)
d. What is your evidence that the plant is photosynthesizing?
The plant will produce bubbles of oxygen gas
e. What is the relationship between light intensity and rate of photosynthesis?
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as we increase light intensity the rate of photosynthesis will increase till the point where all
chloroplasts are occupied or no more carbon dioxide is available the rate will stay constant or
might decrease.
Chapter 18: Nutrition

47. List the main purpose of food.
a. For growth.
b. A source of energy.
c. For replacement of worn out and damaged tissues.
48. Explain how plants and animals obtain their food.
Plants obtain their food by photosynthesis i.e., they build up complex organic molecules from
simple inorganic molecules using the sun’s energy. Animals obtain their food by feeding on
other living organisms.
49. List the foods rich in protein.
Lean meat, fish, eggs, cheese, soya beans, and cereals like wheat and maize
50. What is the fate of excess carbohydrates in the body?
Excess carbohydrate in the diet is converted to glycogen and fat
51. What is a staple food?
In most diets starchy foods form the staple because they are eaten with most meals.
52. How much energy is found in
a) one gram of carbohydrate? 17kJ
b) one gram of protein? 17kJ
53. Describe the role of cellulose in our diet?
The undigested cellulose part of the diet, is called fiber or roughage. It is important for
regulating bowel movements and may prevent constipation and cancer of the large bowel (large
intestine).
54. Outline the importance of calcium ion / vitamin A / vitamin D/ vitamin C in the diet.
Calcium is deposited in bones and teeth and makes them hard. Shortage results in children
having soft bones, resulting in a disease known as rickets. Calcium is also needed for blood
clotting, muscle contraction, and the transmission of nerve impulses.
Vitamin A helps in fighting infections and is needed to make retinol, the light sensitive pigment
in the eye. Therefore its deficiency will lead to increased susceptibility to infection and night
blindness.
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Vitamin D is needed for the hardening of bones and teeth and aids in the uptake of calcium. Its
deficiency leads to rickets in young children and osteomalacia in adults.
Vitamin C is essential for healthy skin and gums, and its deficiency leads to scurvy
55. Why is it important to include lipids in our diet?
a. Formation of part of cell membranes and other membrane systems.
b. Broken down during respiration to release energy. (twice as much as carbohydrates)
c. Excess fats are converted to fatty tissue called adipose tissue which acts as an insulating
layer to prevent heat loss.
d. Synthesis of some hormones like substances.
56. What are the main functions of protein in the diet?
Proteins, when digested, provide the amino acids (building blocks of proteins) required to build
cells, tissues (eg. blood, bone and muscle) and enzymes.
57. How does the body deal with excess amino acids in the diet?
When you consume excess protein, excess amino acids build up in the body. ny unused amino
acid is stripped of their amino group, which is converted to ammonia by the process called
deamination. The acidic group is converted to glycogen in the liver and is used in respiration to
release energy.
58. How many kilojoules would be obtained from 1 gram of lipids?
38kJ
59. Explain why fats make an ideal store material in the body.
Fats are insoluble hence they will not exert an osmotic potential i.e., draw water into the cell
They produce twice as much energy as carbohydrates when they are broken down.
Fat deposits around the kidney provide protection for the organ.
Chapter 19: Food and diet

60. State the functions of dietary fiber in the body.
- Retains water to keep feces soft.
- Helps in exercising bowel muscles and preventing constipation
61. a) Define the term balanced diet.
A balanced diet contains all necessary nutrients in the right proportions with enough
carbohydrates and fats to provide energy, enough proteins to provide amino acid,
vitamins, minerals salts, roughage and water in adequate quantities.
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b) Why is extra protein in the diet and high energy intake important for a man working
hard, out in the fields?
A man working hard, out in the fields needs a lot of muscles. To build muscle tissues one
needs amino acids. Amino acids are obtained in the diet from eaten proteins. Doing
physical activities requires high energy intake.
62. a) Define Malnutrition.
Malnutrition is a term used to describe the imbalance of vital nutrients in the diet
b) What does a pregnant woman need to increase in her diet to meet the demands of the
developing baby and to ensure a healthy baby as well?
Pregnant women must increase their intake of energy, protein, vitamin A, C, D, and folic
acid for the baby’s needs
63. State three different uses for energy in the body.
Energy is needed to keep internal body processes working, maintain body temperature and all
humans to do work and activities
64. a) What is cellulose, its function, and sources?

 Cellulose is a polysaccharide that forms the cell wall of plant cells
 Dietary fiber or roughage is the undigested cellulose of plants.
It is used for:
1. Keeping the colon healthy.
2. Preventing constipation.
3. Preventing bowel cancer.
4. Retaining water.
Sources of dietary fiber are most vegetables, fresh fruits, Whole meal bread, bran and
whole cereal grains.
65. State two health hazards of eating too much sugar in the diet.
Too much sugar consumption can cause tooth decay and obesity
66. Explain how too much cholesterol in the diet can lead to heart disease and high blood pressure.
This is because fat deposits build up on the inside of blood vessels especially arteries causing
them to become stiff and narrow. If heart arteries supplying blood to the heart muscles become
blocked with fatty deposits, insufficient blood gets through and the heart muscle become short
of oxygen and are unable to move properly. Fat deposits can also cause blood clots to be formed
which results in a heart attack.
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67. State three short-term effects of alcohol abuse.
Short term effects of alcohol consumption are depression of the nervous system, lack of
concentration, greater heat loss and anti-social behaviour
68. State four long-term effects of alcohol abuse
Long term effects of alcohol consumption are liver damage, weakening of heart muscles,
irritation of the stomach lining, inflammation of the stomach and addiction
69. State two reasons why food goes ‘bad’ i.e. inedible after a period of time.
Food goes ‘bad’ after a certain length of time due to being attacked by its own enzymes,
oxidized by the air or decomposed by bacteria or fungi
70. What is the importance of adding antioxidants to the food?
Antioxidants stop fats and oils from going rancid
71. Food additives have no food value but are added to modern processed food. What are the main
benefits of food additives?
1. Stop food from going bad
2. Enhance the flavor of the food
3. To improve food appearance such as color and texture
4. To preserve food
72. On food labels, you may see E102 written, to what does the prefix letter E refer to?
A code number to represent various food additives
73. Mention some benefits of preservatives.
Slow down the rate at which food goes bad – allow food transport over long distance – increase
the time of food storage.
74. Explain how reducing sugar is tested for in a food sample.
Reducing sugars such as glucose, fructose and maltose react with a blue liquid called Benedict’s
solution to give a brick red precipitate. Solution remains blue if no reducing sugar is present.
75. How is a food sample treated to test the presence of protein in it?
Using the Biuret test / Biuret reagent
-add dilute sodium hydroxide (5 cm3) to the liquid food sample tested, followed by one percent
copper sulfate solution. (Note: Solid food is crushed and mixed with water before the test).
-a change in colour from blue to purple/ violet indicates protein is present.
76. How is a food sample treated to test the presence of lipids in it?
-Add food sample to 5 cm3 of ethanol, shake well (note: lipids dissolve in ethanol)
-Empty the clear alcoholic solution into test tube containing a few cm3 of water.
-A cloudy or milky white emulsion forming is a positive test: lipid is present.
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-If the mixture remains colorless / clear, there are no lipids present in the sample.
77. Explain what DCPIP solution is used for.
DCPIP solution is used to test for the presence of vitamin C in foods. In the presence of vitamin
C, the blue dye (DCPIP) decolorizes, i.e., goes from blue to colorless.
Chapter 20: The digestive system I
78. Define the term ingestion.
The process of taking food into the mouth
79. Define the term digestion.
The process of breaking down food from complex forms into simpler ones by enzymes
80. Define Absorption.
It is the process of transportation of dissolved food substances into the blood
-81. Define assimilation.
It is the process of uptake and use of food in the body
82. Define the term egestion.
The process of expelling the food particles that cannot be digested in the form of feces
83. What protects the layers of cells in the alimentary canal from wear and tear and lubricates the
food preventing it from injuring the lining by friction?
Mucus
84. What carries oxygen to, and carbon dioxide away from cells in the walls of the alimentary
canal?
Blood
85. Where are enzymes made and how are they secreted into the alimentary canal?
They are made by specialized groups of cells called glands, eg. pancreas and salivary glands
The digestive enzymes are released through special tubes called ducts
86. Define peristalsis
Peristalsis is the muscular contraction of the walls of the alimentary canal which pushes the
food along it
87. State three functions of saliva.
Saliva is a slightly alkaline/basic digestive juice produced by three pairs of glands in the mouth.
Saliva contains mucus which lubricates and softens the food. Saliva also makes the small pieces
of food stick together so that it is easier to swallow. It contains the enzyme salivary amylase
which acts on cooked starch to break it down into maltose.
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88. What is the function of the enzyme pepsin released in the stomach?
Pepsin is an enzyme produced by glands in stomach lining which breaks down proteins into
peptides. It is first released in an inactive form called pepsinogen which is only converted into
the active form pepsin, when hydrochloric acid is secreted. Pepsin works only in acidic medium.
89. State three functions of hydrochloric acid in the stomach.
To produce the optimum pH for pepsin to function,
To kill bacteria and fungi taken in with the food
To help convert inactive pepsinogen to active pepsin
90. State two ways in which the stomach is protected from self-digestion.
The stomach is protected against self digestion by secreting protective mucus which forms a
layer in the stomach protecting it from the action of pepsin. Proteases are secreted in an
inactive form and are made active , only when food is present.
91. a) Name 2 parts that make up the small intestine in humans.
Duodenum and ileum
b) Name three enzymes released from the pancreas.
Pancreatic amylase, Trypsin , Lipase
c) What is the function of trypsin?
acts on proteins and polypeptides, forming amino acids. Unlike pepsin, trypsin works in an
alkaline / basic medium.
92. a) What is the function of pancreatic lipase?
Lipase completes the breakdown of emulsified fats into fatty acids and glycerol
b) In which part of the small intestine does lipid digestion begin?
Duodenum
93. What is the function of pancreatic amylase?
Pancreatic amylase breaks down starch and maltose into maltose
94. State two functions of pancreatic sodium hydrogen carbonate
Sodium hydrogen carbonate is a weak base that helps neutralize the acidic food (chyme) from
the stomach and protects the duodenum from the action of hydrochloric acid and pepsin.
95. a) Where is bile made and stored?
Bile is made in the liver and stored in the gall bladder. It does not contain enzymes.
b) Describe the role of bile?
This fluid serves to emulsify lipids so that the enzyme lipase released from the pancreas
can act more rapidly and effectively.
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96. What is Benedict’s solution, what is it used for and what colour is it?
Benedict’s solution is blue in color, it is used to test for the presence of reducing sugar
97. What is the evidence of the presence of reducing sugar in a food sample?
Formation of a brick-red precipitate
98. Label the diagram of human alimentary canal and state their roles.
I: stomach
To store the fools temporarily, turn it to a liquid, begin the digestion of food containing proteins and
release the food in small quantities into the small intestine.
II: colon
It receives undigested material from the ileum where water and bile salts are absorbed again to make
compacted stool.
III: ileum: site for absorption of glucose and amino acids
Contains the epithelial cells responsible for the intracellular digestion of sugars and proteins
IV: duodenum
It receives pancreatic juices from the glands of the pancreas and the bile from the liver. It is the site
for start of digestion of lipids.
V: esophagus
Is used to transport food from the mouth to stomach.
VI: pancreas: produces enzymes for digestion of fats, proteins, carbohydrates
Chapter 21 : The digestive system II

99. List five characteristics of the ileum that allow effective absorption of soluble food products of
digestion.
1.It is very long (3m)
2.It has numerous villi.
3.The lining of the epithelium is one cell thick (very thin)
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4.Each villus contains many blood capillaries.
5.Each villus contains a single lacteal for absorption of fat.
100. By what process do amino acids and glucose get absorbed within the blood stream?
Facilitated diffusion and active transport
101. a) What two organs does the hepatic portal vein link?
intestine to the liver
b) What is the function of the hepatic portal vein?
The hepatic portal vein carries glucose and amino acids from the intestine to the liver.
102. Explain how the human body cells use absorbed nutrients such as:
a) Glucose: It is oxidized to carbon dioxide and water during respiration to produce energy to
power chemical reactions.
b) Fats: have 3 major uses:
-Build up cell membranes and cell structures.
-They provide twice the amount of energy produced by sugars to power chemical reactions.
-Used in synthesis of hormones
c) Amino acids are used to synthesize proteins.
103. What happens to excess glucose in the body?
 The excess glucose is converted to glycogen in the liver.
 Some glycogen is stored in the liver (short-term store).
 Some glycogen is also stored in the muscles.
 Excess glucose not stored as glycogen is converted to fat and stored in adipose tissues.
104. What happens to excess fat in the body?
 There is no limit to the amount of fat stored.
 Fats are stored in adipose tissue as LONG term energy storage.
 The adipose tissue is located in the abdomen, around the kidneys and under the skin
(areas called fat depots)
105. Describe what happens to excess amino acids?
They are deaminated in the liver which turns them into ammonia which is very poisonous. The
liver converts ammonia immediately to urea which is excreted by the kidneys.
106. Describe the primary functions of the liver.
a. Regulates blood sugar level by removing excess glucose after meals. It is a homeostatic organ.
b. Produces bile for emulsification of lipids. The bile is stored in the gall bladder and is carried
to the duodenum via the bile duct when needed.
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c. Deaminates excess amino acids and converts them to urea to be excreted as urine.
d. Stores iron from broken down hemoglobin of old red blood cells.
e. Stores Vitamins A and D (fat soluble vitamins)
f. Detoxifies by converting unwanted substances (drugs / used hormones) to substances that can
be passed out in the urine.
g. Manufactures blood plasma proteins eg. fibrinogen.
107. Explain the term detoxification.
Detoxification is the process by which poisonous substances are converted to harmless
substances by the liver to be excreted in the urine eg. drugs and used hormones.
108. State the functions of the colon.
1.Receives undigested material (cellulose, vegetable fiber) from the ileum.
2.Absorbs water and bile salts.
3.Compacts indigestible matter into feces or stool.
109. Define the term homeostasis.
Homeostasis is the maintenance of a constant internal environment in the organism
110. Why is the liver described as a homeostatic organ?
-It controls aspects of blood composition
-Helps to maintain the chemical stability in the body, for eg. controlling blood sugar level.
Chapter 22: Characteristics and classification of living things

111. List the characteristics of all living organism.
1. Nutrition.
2. Respiration.
3. Excretion.
4. Sensitivity.
5. Reproduction.
6. Growth.
7. Movement.
112. What is meant by the term classification?
Classification is putting living organisms into groups according to similarities among them.
Organisms that share the same features are placed in the same group, eg. presence of feathers,
wings and beak in organisms are grouped as birds.
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113. Define species.
Species is the smallest natural group of organisms that can breed with one another and produce
fertile offspring. Eg. Felis tigris (tiger) cannot breed with Felis domestica (cat)
114. What is a genus?
Genus comprises many species that belong to the same family that share many features in
common.
115. List the correct hierarchy of classification.
Kingdom  Phylum  Class  Order  Family  Genus  Species
(NB: An easy way to remember: Memorize this sentence: King Phil Came Over For Gene
Special : K P C O F G S)
116. How should binominal names be written?
In an internationally agreed system such as binomial nomenclature,the organism should be given
a scientific name of two parts. The names, if printed, should always be written using italics, like:
Canis familiaris (common dog). The first word refers to the genus and starts with a capital letter,
and the second word refers to the species, and starts with a small letter. If names are hand
written, both genus and species are underlined.
117. a) In binomial nomenclature where an animal is assigned two names like Canis lupus.
What does each word refer to?
In binomial nomenclature, the first word of the name (Canis) is the genus to which the organism
belongs. The second word (lupus) is descriptive and refers to the species. Canis lupus is the
binomial name for a wolf.
b) List 5 Kingdoms .
i) Kingdom Prokaryote
ii) Kingdom Protoctist
iii) Kingdom Fungi
iv) Kingdom Plant
v) Kingdom Animal
118. Which are the main characteristics of Plant Kingdom?
a. Organisms are multicellular
b. Cells have nuclei and organelles eg. mitochondria
c. Cells have chloroplast.
d. Chloroplasts have chlorophyll
e. They are autotrophs
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f. Cells have cell walls made up of cellulose
Examples: corn, fern, pine tree
119. Which are the main characteristics of Animal Kingdom?
a. Organisms are multicellular
b. Cells have nuclei and organelles.
c. Their cells have no cell walls or chloroplasts.
d. They are heterotrophs
Examples: insects, snail, frog, human
120. List the all the phyla that groups invertebrates.
 Nematode.
 Annelid.
 Mollusc.
 Arthropod.
121. List the classes of the phylum Arthropod.
1. Crustaceans.
2. Insects.
3. Arachnids.
4. Myriapods.
122. List main characteristics of insects?
 All bodies of insects are divided into three parts: head, thorax and abdomen
 Head with one pair of antennae and compound eyes
 Thorax with:
 1 or 2 pairs of wings.
 3 pair of jointed legs = 6 legs
 Abdomen
b) examples of insects.
Ants, butterfly, aphid, cockroach
123. a) How are snails classified?
Invertebrates
b) To which phylum does it belong?
molluscs
06/ 19
124. State typical features of monocotyledon plants and mention examples.
Seeds that contain an embryo and one cotyledon; eg. Corn, grass, garden flowers like tulips and
daffodils and palm trees. Leaves have parallel veins, tend to be elongated in shape. Have fibrous
roots.
125. D State typical features of dicotyledonous plants and mention examples.
Seeds that contain one embryo and two cotyledons; like oak tree, lupin, rose, sunflower, ash tree.
Leaves have a branching etwork of veins, tend to be broad-shaped. Have tap roots.
126. What is the function of a dichotomous key?
Dichotomous key makes classification of various specimen (unfamiliar organisms) easier.
Dichotomous key means two branches, so it gives two possibilities at each stage of the key.
127. a) Observe the following organisms and explain the characteristics you will use to classify them.
Animal
Classification Class: Fish Class: Reptile Class: Arthropod Class: Bird
Characteristics  Cold blooded  Cold blooded  Segmented body  Warm blooded.

animals. animal.  Jointed legs  Two scaly legs.
 Aquatic  Most live on land  Bilateral symmetry  Have a beak for
 Have gills for  Just have lungs for  Chitin exoskeleton feeding
breathing. breathing  Feathers
 Over-lapping scaly  Have a dry,  Wings
skin. waterproof skin  Fertilization is
 Have a sensory with scales internal and their
lateral line.  Most have four eggs have a hard
 External small legs. shell
fertilization with  Slide along the
eggs laid in water ground
 Internal
fertilization with
eggs laid on land
06/ 20
b) How does amphibia differ from reptile and fish?
Amphibia Fish Reptiles
Type of skin Have a moist skin without Over-lapping scaly Have a dry, waterproof skin
scales skin with scales
Presence of leg/use Most have 4 legs for
Four legs that allow them to
No legs walking, but some with
swim, hop or walk
reduced legs to slide
Form of breathing As larvae they have gills to
breathe under water. Have gills for
Have lungs for breathing
As adults they have lungs to breathing
breathe on land.
Fertilization External water fertilization with
External fertilization Fertilization is internal and
eggs laid in with eggs laid in water the eggs are laid on land.
Chapter 23 : Prokaryotes and viruses

128. List the characteristics of the prokaryote kingdom.
 The Prokaryote Kingdom comprises of bacteria and cyanobacteria.
 They are all unicellular and do not have a definite nucleus.
 They contain a single DNA chromosome without a nuclear membrane.
 They all have a cell wall and may have in addition an outer slime capsule.
 Their cytoplasm contains granules of lipids, glycerol, and many ribosomes.
 They may have flagella to aid movement.
129. a) How are bacteria classified?
By their shape
b) List the three main groups of bacteria based on shape.
Cocci, bacilli, spirilli
130. a) Describe three methods of nutrition found in bacteria.
 Autotrophic bacteria (cyanobacteria) absorb sunlight to make food by photosynthesis.
 Heterotrophic bacteria feed as either parasites or saprophytes. Parasitic bacteria live inside
another living organism, the host, from which it derives it nutrition.
 Saprophytic bacteria, also called decomposers, produce and release enzymes onto dead organic
material which breaks it down. The products of digestion are then absorbed by the bacterial
cell.
b) How does aerobic bacteria differ from anaerobic bacteria?
Aerobic bacteria are those that respire using oxygen, anaerobic bacteria are those that respire
in the absence of oxygen
06/ 21
131. Tabulate the differences between viruses and animal cells.
Animal cells Viruses
Animal cells have many organelles including
Viruses do not have organelles.
nucleus, mitochondria, ribosomes, etc.
Have a distinct nucleus. Have a central core of DNA or RNA.
Animal cells can digest food internally. Viruses do not feed.
Animal cells have cytoplasm that fills the Viruses consist of a central core of DNA or RNA
cell. surrounded by a protein coat, without cytoplasm.
132. a) Why are viruses not considered to be cells?
Viruses are not considered to be cells as they do not feed, respire, or grow independently, but require
a host cell in order to be alive.
b) How do viruses reproduce?
 Viruses enter the body in the same way as bacteria.
 It attaches to the surface of the host cell.
 It injects its strand of nucleic acid into the host cell.
 Viral nucleic acid is replicated.
 New protein coats synthesized.
 The host cell is killed.
133. List the diseases caused by bacteria.
Tuberculosis, Salmonella food poisoning
134. List the diseases caused by viruses.
Influenza, chicken pox, polio, German measles, herpes, common cold, and AIDS (HIV)
135. What type of bacteria is responsible for food spoilage?
Saprophytic bacteria
136. Briefly explain the term binary fission in bacteria.
Bacteria reproduce asexually by a form of cell division called binary fission. A bacterial cell
divides into two daughter cells that are genetically identical, every twenty minutes.
137. What would happen to bacteria at the following temperatures?
i) 4C - Rate of reproduction of bacteria will decrease and most likely form spores.
ii) 35C – Bacteria will be able to grow and reproduce at a high rate.
iii) 100C- Bacteria will most likely be killed.
06/ 22
138. What is the function of a bacterial spore?
In unfavorable conditions for growth some bacteria form spores. The bacterial cell forms a
thick protective coat around it. Spores are resistant to high temperatures and will germinate
and reproduce forming colonies when temperature becomes optimum ie. 40C.
139. How do bacteria aid the recycling of elements?
They release elements from dead organic materials. They convert ammonia to nitrates and
release carbon dioxide to the atmosphere.
140. a) Define the term pathogen.
A pathogen is a disease causing agent.
b) What kinds of bacteria are called pathogens?
Parasitic bacteria which cause disease are called pathogens.
141. Explain the meaning of the following terms:
(i) cultured- organisms grown in the laboratory eg. growing bacteria in large
numbers on agar media in the lab
(ii) incubator- provides the optimum conditions for growth of bacterial colonies (eg.
optimum temperature, nutrients)
(iii) aseptic conditions- glassware and culture media are sterilized to ensure no
contamination.
142. What is a single cell protein and what is its function?
Single cell proteins (SCP) are edible unicellular microorganisms.
Single cell proteins (SCP) are produced in large quantities in order to provide protein-rich food
for either humans or animals. Bacteria, for example, are grown in fermentation tanks along
with substrates such as whey. Pruteen is a common SCP food product manufactured using
bacteria.
(Note: Whey is the liquid that is collected after milk is curdled and filtered.)
143. How is a virus particle similar to an animal cell?
Both contain genetic material (DNA/ RNA). (Note: genetic material of viruses is either DNA or
RNA)
144. State four substrates that bacteria may feed on during single cell production using fermenters
and continuous culture.
Whey, petroleum products, agricultural waste or food industry waste
06/ 23
145. Describe the method by which the common cold is transmitted.
Droplet effect- When we cough, sneeze, or talk, we produce a fine spray of saliva droplets. If we
are carrying an infection, then some of the pathogens may be present in the droplets. If a
healthy person inhales the infected droplets, then he/she may contract the disease.
146. Describe how the body is adapted to resist infection through the skin.
 The outer layer of our skin called the epidermis forms a physical barrier to the entry of
pathogens.
 Blood clots prevent entry of pathogens into our bloodstream when the skin (epidermis) is
damaged.
 Tears contain chemicals that are capable of destroying pathogens and preventing eye
infections.
147. Specify the methods of viral transmission.
a) Droplet effect- When we cough, sneeze, or talk we produce a fine spray of saliva droplets
that may carry pathogens that enter another person’s lungs upon inhalation
b) Through the skin when the skin is damaged or cut.
c) Food and drink- Water or food containing viruses will infect the alimentary canal when
we ingest them.
d) By vectors.
e) Through sexual contact.
148. a) Label the diagram of a bacterium.
a) Cytoplasm
b) flagellum
c) Cell wall
d) Cell membrane
e) Strand of DNA
f) Capsule
g) Examine the diagram below which shows the effectiveness different antibiotics on one species of
bacteria.
06/ 24
Colorless zones surrounding the disc do not contain bacteria. Which antibiotic disc is most
effective in killing the bacteria?
Number 4
Chapter 24: Fungi and their economic importance

149. Name four organisms belonging to the kingdom fungi.
i. Mould fungi – seen on ripe fruits , stale bread.
ii. Toad stool
iii. Bracket fungi.
iv. Yeast
150. What is a mycelium?
Mycelium is a mass of branching, thread-like hyphae which help many fungi to obtain food.
(NB: Mycelia plural)
151. What are saprophytic fungi? What is the mode of nutrition termed? Why are they important?
A saprophyte is an organism which feeds by secreting enzymes into the dead and decaying
remains of animals and plants and absorbing soluble products back into their bodies.
The hyphae of bread mould secrete enzymes into organic matter where digestion occurs
externally and the liquid products are then absorbed back into the hyphae.
Saprophytic fungi are very important in food webs, as they are decomposers responsible for
the recycling of essential nutrients for use by plants in an ecosystem.
152. How are saprophytic fungi useful?
Saprophytic fungi are very important in food webs, as they are decomposers responsible for the
recycling of essential nutrients for use by plants in an ecosystem.
153. What is a parasitic fungus?
Parasitic fungi obtain their nutrients from another living organism called a host, while the host
is still alive, although the fungi may eventually kill the host. The hyphae of parasitic fungi
penetrate the host’s tissue, digesting the cells and their contents.
06/ 25
154. Give one example of a parasitic fungus.
Bracket fungi / Bracket fungus (singular)
155. How do most fungi reproduce?
Most fungi undergo asexual reproduction, where they reproduce without the involvement of
gametes or any sexual process. Asexual reproduction in most fungi involves spores produced in
rounded structures called sporangia, found at the tip of aerial hyphae, called sporangiophores.
156. Fill in the blanks to complete description of reproduction by asexual means in mucor, a type of
bread mould. (refer to diagram Chapter 24 pg.125, Text)
sporangia, sporangiophore, hyphae, spores
Some hyphae grow up vertically giving it a fluffy appearance. These aerial hyphae are termed
sporangiophores. The tips of the sporangiophores expand to form rounded structures called
sporangia. When mature, these rounded structures contain several spores which are released
into the air, then fall onto a suitable food source and germinate.
157. What is a spore?
A spore is a tiny cell that contains some cytoplasm and one or more nuclei, depending on the
species. It disperses fungus to new habitats, usually by floating through the air. Spores can be
black or brightly coloured.
158. Why yeast is considered as a fungus?
Like fungus, yeast cells have no chloroplasts and their cell walls are made up of chitin They also
have stored carbohydrates in the form of glycogen.
159. Name four plant diseases caused by parasitic fungi.
Root rot, wheat rust, smuts, mildew, blight
160. What is a fungicide?
Fungus killer
161. Name three human diseases caused by parasitic fungi.
Athlete’s foot, ringworm, thrush
162. How is yeast used in bread-making?
Yeast is added to dough (flour, sugar and water). It ferments the sugar and releases CO2. This
causes the dough to rise and have a light texture.
163. What is penicillin?
an important antibiotic produced by a mould fungi
164. Give one example of protein rich food made using fungus.
Single cell protein
06/ 26
165. Describe the process used in production of single cell protein (SCP) / mycoprotein using
continuous culture method.
 The nutrient input i.e, medium (whey, food industry waste) in the fermenter is swirled around
containing the fungus.
 The fungus is allowed to reproduce, ‘bulk up’ and then product is removed, filtered and
dried.
 A large mass of cells is generated, as continuous culture is a long term operation that goes on
for many weeks.
Chapter 25 : Protoctista and Algae
166. What are protozoa? State two examples.
Protozoa are a class of protoctists that ingest solid food. Examples: Amoeba- paramecium
167. How does an amoeba move?
Amoeba move by the flowing movements of their cytoplasm forming pseudopodia or “false
legs”.
168. By what process does an amoeba ingest food?
Endocytosis
169. By which method does an amoeba excrete excess water? Identify the contractile vacuole in a
diagram of amoeba. See Text pg.138-139 fig.2, Fig.4, Level L Biology Book 2)
Osmoregulation
170. Explain osmoregulation in amoeba.
Osmoregulation in amoeba is the maintenance of a constant level of water in its cytoplasm. A
contractile vacuole carries out osmoregulation in an amoeba.
Osmoregulation in amoeba:
i) Amoeba has lower water potential inside cytoplasm – so endosmosis occurs
ii) Presence of contractile vacuoles – fills and expels excess water through special pores in the
cell membrane – to maintain constant level of water in its cytoplasm – osmoregulation
(fig.4 pg.139)
171. Which part of the amoeba is the site of gas exchange?
cell membrane
172. Apart from bacteria, binary fission also occurs in protozoa such as Amoeba. Explain this
process.
Asexual reproduction, by which an amoeba divides to give two identical daughter cells (every 3
to 4 days) when conditions are optimum , i.e, plenty of nutrients, warmth and oxygen.
06/ 27
173. Which part of the amoeba functions in a similar way to the human kidney?
The contractile vacuole
174. Which protoctist causes malaria?
Plasmodium
175. How is malaria transmitted between humans?
By the bite of a female adult mosquito of the species Anopheles
176. State the various ways in which it is possible to control an insect vector such as mosquito.
 Control adult mosquitoes with insecticides
 Disturb the life cycle of mosquitoes by spraying oil on still water surface and thus prevent
mosquito larvae from gaining oxygen from the atmosphere.
 Biological control by introducing a predator that feeds on the larvae
177. Draw a simple diagram to show two single celled autotrophic protoctists and label them
See text pg.137 Book 2 Fig.1
178. Which fine hair-like structures found in the Paramecium are used to assist movement in this
organism?
See Pg.138 Book 2
Cilia
Chapter 26/27
179. Give three special features of insects.
-Body is divided into clear 3 regions head – thorax – abdomen
- Have compound eyes
- Have three pairs of jointed legs on the thorax region eg. Ant, housefly, beetles
180. Distinguish external and internal fertilization, giving examples.
External fertilization: The female lays her eggs and the male sheds sperm on the eggs. The female
lays large number of eggs as many would be lost due to predation.
06/ 28
Eg. fish, amphibian (frogs / toads).
Internal fertilization: The male introduces sperm into the female reproductive tract. The eggs
are fertilized internally.
Eg. reptiles (snakes), birds, mammals
181. List the characteristic features of a fish.
Have back bone – Have lateral line – have operculum – stream lined body– have paired fins –
covered by overlapping scales
06/ 29

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1617-Level L Biology Term 3 Final Revision worksheets-answers

Level L Biology Term 3 Final – Revision worksheets - answers

Aerobic respiration Anaerobic respiration

Energy remaining in products little more

8. List the uses of energy in living organisms.

9. Name the organelle which is the site of ATP synthesis.

11. What is the purpose of a control set up?

a) i) Name the chemicals A, B and C and state their function.

a) Which way does the red ink droplet move in:

28. a) i) What is the role of chlorophyll?

Chapter 10: Process of photosynthesis

a. What is the variable being tested.

Chapter 18: Nutrition

Chapter 19: Food and diet

64. a) What is cellulose, its function, and sources?

Chapter 21 : The digestive system II

Chapter 22: Characteristics and classification of living things

Classification Class: Fish Class: Reptile Class: Arthropod Class: Bird

Characteristics  Cold blooded  Cold blooded  Segmented body  Warm blooded.

Chapter 23 : Prokaryotes and viruses

Chapter 24: Fungi and their economic importance

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