BIOLOGY Form 4 Chapter 6

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Chapter 6:Nutrition 2014
6.1 Type of Nutrition
No Marking scheme Marks

(a)
PLANT
Organism P Organism Q
Describe the type of nutrition in organism P and organism R.
Organism P
1
F1-Autotrophic nutrition
P1-Synthesize its own glucose / starch from carbon dioxide and water with the help of light 1
energy through the process of photosynthesis
Organism Q 1
F2-Heterotrophic nutrition/ holozoic 1 4
P2-Obtain its food source/organic substances from the surroundings (eat plant/ producer)
6.2 Balanced Diet

(a) 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
1. (a) Calculating the energy value
Type of food Quantity taken Energy /kJ Energy obtained/kJ

Moderately Boy aged 15 per 100 g Moderately Boy aged 15
adult man years old active adult years old
Rice 300 400 2000 8000
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 88
Chicken 200 200 800 1600 1600
Module Biology Trial Paper Collection
4551/2 © All Right Reserved SULIT

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Complete table 5 by calculating the total energy obtained by each individual 2

Moderate active adult man
Rice : 6000
Total energy obtained :11425 1
Boy aged 15 years old
White bread :2250
Total energy obtained:14500 1 2
(b) The enrgy requrment for a girl aged 15 is 9000kJ daily
Types of food Quantity taken (g) Energy content (kJ/100g)
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
Calculate the daily total value taken by the girl2
Total eneygy value is 5250+1500+2400+2400+750+2500+400+600=15800kJ
1
Working -1m
1 2
Answer with units -1m
(c) Is he daily menu a balanced diet?Explain the consequence to her health2
P1-no/the menu is not balnced diet 1
E1-The menu does no contain the 7 calsses of food in the approproate ratio//The menu is 1 2
highly rich in carbohydarte and fats//no vegetables and lack vitamins//higher eneygy intake
compared to energy requirment for a girl aged 15
2. Diagram 3 shows an experiment to determine the energy values of a peanut and a Dried
prawn.
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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Food sample Mass Initial temperature of water(oC) Final temperature Rise in

of water(oC) temperature of
the water (oC)
Peanut 2.0 29 45
(a) Dried prawn 1.8 30 34

State a hypothesis for this experiment
The peanut contains more energy (value) compared to dried prawns
1 1
(b) 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 2
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
(c) 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
Energy value of the peanut = 20 X 4.2 X 16 Jg-1 1
2.0 1
= 672.0 Jg-1 1
Energy value of the dried prawn = 20 X 4.2 X 4 Jg-1
1.8 1 4
= 186.7 Jg-1
(d)(i) Which food sample has a higher energy value? 1 1

The peanut
(ii) Give a reason for your answer in (d)(i). 1 1
Peanuts contain more lipids /Lipids have higher energyvalue than proteins
(e) The energy values of the peanut and the dried prawn are much lower than the theoretical
values. State two reasons for your answer.
1
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. 1
3. The food may not be completely burnt, especially the centre. ( Any two ) 1 3
(f) 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.
1
2. (The food must be oxidized completely by) making sure the flame does not extinguished
too quickly. 1
3. The distance between the food and the boiling tube must not be too far. 1
4. Make sure the thermometer does not touch the bottom of the test tube.( Any two ) 1 4
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Factor affecting daily energy requirement Trail Johor

(a)
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 2
(b) Pregnant women need more calcium in their diet .Explain why
P1 Calcium need for formation of bone and teeth of the mother 1
P2 calcium also needed by the fetus to form the bone and teeth 1
P3 the mother to be need calcium to prepare the mammary gland to produce milk 1
P4 milk is the food for the baby Any 2 1 3
(c) Individual group Daily energy Carbohydrate/g Protein /g Fats/g
requirement/kJ
Man
Sedentary work 10080 390 90 53
Moderate work 11760 455 105 62
Heavy work 16380 635 146 87
Women
Sedentary work 7980 310 70 42
Moderate work 9420 260 85 49
Heavy work 12600 490 115 67
Pregnancy 10500 410 95 56
91
Children
Up to 2 years 5040 195 45 27
3 to 6 years 6300 245 56 33

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7 to 9 years 7560 295 70 40

10 to 12 years 8820 340 80 47
adolescent
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
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 1
E1-Bigger body size//higher metabolic rate//thinner layer of insulating fat 1
F2-A person who a does heavy works need more energy than a person who is moderately 1
work/sedentary work 1
E2-Type of occupation determine the rate at which energy from food is utilized 1
F3-Growing children needs more energy per body weight 1
E3-The metabolic rate is higher because they require more energy for growth 1
F4-Adolescent require more energy for growth and physical activities 1
E4-They have reached maturity/puberty and are very active 1
F5-Pregant mother needs more energy than non-pregnant women 1
E5-To cater for the developing foetuses in their wombs/perform respiration , digestion and 1 8
excretion for the developing foetus
(d) 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
Dinner
Does the menu provide a balanced diet for the pregnant women ,Discuss your opinion
F1-No 1
A plate of fried noodle A banana A cup of coffee 1
P1-Contains too much fat
1
P2-infired rice/fried noodle 1
P3-Increase cholesterol; level 1
E1-cause excess body weight/hypertension/cardiovascular problems 1
P4 -carbonated drink contain excess sugar
1 92
1
E2-cause diabetes
1
P5-containing colouring,preservatives/chemicals/acids

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E3-cause cancer/gastritis 1
P6-cofee contain caffeine/drugs/chemicals 1
E4-Acting on nerves 1
1
P7-Less/no vegetables
1
E5-cause constipation 1
P8-Less vitamin/minerals/ferum//other example 1
E6-For good health/make blood//other example 1
OR
F-Yes
1
P1-Rice provides carbohydrates 1
E1-For energy 1
P2-Fresh milk provide proteins 1
E2-For growth of foetus 1
1
E3-Calcium for bone formation
1
P3-Roasted chicken provides proteins
E4--Less fats so less risk of cardiovascular problems 1
P4-chicken soup provide minerals//examples 1
1
E5-for good health//other example
1
P5-Banana provides fibre
1
E6-Avoid constipation 1 10
(e) 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 3
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Nutrient content in food

(a) Energy content in food Trail Johor
Different fruits have different content of vitamin C and energy value.By using your biiological
knowledge explain briefly how to determine the vitamin C content and the energy value of an
apple
Vitamin C content
1
1. The ascorbic acid solution is added to DCPIP solution untill the DCPIP decolourised
2. The volume of ascorbic acid used is recorded 1
3. The procedure is repeated using freshly sqeezed apple to determine the volume of juices 1
required 1
4. The percentage and concentration of vitamin C can be calculated using formula.
Energy Value
1
1. A sliced of apple is weighed
2. It is ignitd and placed under a boiling tube filled with water 1
3. The final tempearature of water in thr boiling tube is recorded 1
4. The energy value is calculated using formula 1 6
(b) Potato P Egg Q Oil R
Based on the diagram suggest a food test to determine the nutrient content in the food P,Qand R
(i) Starch in food P
Iodine test fro starch
P1-Two drop of iodine solution id added to a test tube contaning porato cubes 1
P2-The iodine soluiton turns dark blue,showing that starch is persent 1
(ii) Protein in food Q
Millon’s test fro protien
P3- 1ml of million ‘s reagentis added to the egg albumen solution in a test tube.The mixture is 1
then heat
P4-A white precipitate is forn id for and then changes to a brick red precipitate when boiled, 1
showing that protien is present
(iii) Lipid in food R
Grease stain test fro lipid
1
P5-A drop of corn oil fripped onto a piece of filter paper.the paper is then dried gentely
P6-A translucent stain is observed on the filter paper showing that lipid is persent
1 6
Minerals

(a) State the function and symptom of deficiency of these minerals. State one source for each
mineral 94
Calcium 1
1 - Needed for the formation of bones and teeth. 1
2 - deficiency in calcium will cause rickets in children 1

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3 - and osteoporosis most often in women who have gone through menopause 1
4 - The source of calcium is milk / cheese. 1
Ferum 1
5 - Required in the production of haemoglobin. 1
- Insufficient ferum leads to anemia 1
7 - Ferum can be found in meat 1
Iodine 1
8 - Important component of the hormone (thyroxine) produced by the thyroid gland. 1
9 - symptom of deficiency is goiter 1
10 - the source of iodine is sea food/seaweed/ iodine salt 1
10
(b) 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
Selection of an appropriate balanced diet

(a) Trial johor 2011
Name the class of food labeled R and S

R: Roughage/dietary fibre 1
S:Carbohydrate 1
Q: protein 1 3
Name the classes of food that build the muscle tissue and give two example
F-Protein 1 95
P-Fish and meat 2

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Explain why ice cream, butter cake are placed at level 4 in the food pyramid6 1
1
P1: Food at level 4 should only be taken in smallest amount / ratio.
1
P2: Ice cream contains a lot of sugar. 1
P2: Sugar has high energy value. 1
P3: Excessive sugar in the body will lead to obesity / diabetes. 1
P4: Butter cake contains a lot of lipid. 1
1
P5: Lipid has high energy value. 1
P6: Excessive lipid will form adipose tissue in the body// increase cholesterol level in body. 1
P7: (Excessive lipid will) lead to heart attack / cardiovascular disease/ stroke. 1
(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.
1
P2: Water is important in all cell activities / physiological /biochemical processes in our body. 1
P3 : Body need enough vitamins to preserve / maintain health// Any suitable example of 1
vitamin and the related function
P4: Body need enough minerals to preserve / maintain health and growth // Any suitable 1
example of mineral and the related function.
P5: Roughage is necessary in the diet to stimulate peristalsis / to prevent constipation.Any 4 P 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 96
P5: mushrooms have high nutrient content
Any four

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Choosing an appropriate diet for different target groups

(a) The photographs in Figure 6.1 show three individuals with different needs for energy.
A lady athlete/ A pregnant lady/ An old lady/
(11 000kJ) (10 000kJ) (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 97
high blood pressure.
F1, F2 and F3 and any five E:

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6.3 Malnutrition

(a) What is malnutrition? Essay & Structure
F1-Malnutrition result from taking an unbalanced diet 1
F2-Certain nutrient are excess, lacking or in the wrong proportions 1 2
(b) Protein deficiency
Identify the deficiency disease shown in diagram 5.2

Rickets 1 1
(c) State the cause of the disease and possible effect on children 2
Cause: Lack of vitamin/calciuferol 1
Possible effect in children : bent leg 1 2
(d) 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 1
a long term
P2-Example of protein :bean/meat/fish
1
P3-Lack of protein intake cause kwashiorkor
1
P4-Health problem/symptom: scaly skin/thin muscle /thin hairs
1
OR
P3-Excessive protein intake cause gout/kidney stone/kidney damage
1
P4-Health problem/symptom: inflammation of joint/urination trouble
1 4
(f) State two effect of malnutrition by giving suitable example 4
F1-Kwashiorkor 1
E1-Protien deficiency 1
F2-Marasmus 1
E2-Protien deficiency combined with a lack of energy-providing nutrient 1
F3-Scurvy 1
98
E3- Deficiency vitamin C 1
F4-Osteoporosis/oateomalacia 1
E4-Deficiency in calcium /phosphorus/vitamin D 1

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F5-Obesity 1
E5-Excess carbohydrate and lipids 1
F6-diabetes Mellitus 1
E6-Excess sugar 1
F7-Cardiovascular disease/high blood pressure 1
E7-Excess saturated fat/cholesterol 1
Note: MAX 4 4
(g)
A B C
Name and explain the disease in Diagram A, Diagram B and Diagram C related to malnutrition.
Diagram A
1
1-Kwashiorkor
2-A child does not receive sufficient protein in his diet. 1
3 -has the characteristic sign of scaly skin, thin muscles , thin hair and a swell of the body 1
Diagram B
4- Rickets
1
5 - Vitamin D deficiencies
6 - poor teeth and bone formation in children 1
7 - leads to softening and weakening of the bones.. 1
Diagram C 1
8 - Obesity
9 - excessive intake of food rich in fat 1
10 - body weight exceed by 20% of ideal/ normal weight t 1 10
99

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Effect of excessive intake of nutrient

(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 1
P2-Overconsumption of sugar cause overweight/obesity//diabetes //dental caries 1
P3-Overcomsumption of lipid cause obesity//cardiovascular disease 1 3
(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 1
P1-Excess fats will be converted into cholesterol 1
F2-Cholesterol accumulates at the artery wall and cause arteriosclerosis 1
P2-High blood cholesterol levels are a risk factor for heart attack and stroke. 1
P3-Excess protein cause excess amino acids which lead to gout. and cause kidney failure. 1
F4-Low in roughage can cause constipation. 1
P5-Deficiency in roughage also leads to difficulties in peristalsis process along digestive tract 1
F5-Food preservatives, food colouring and food flavoring consists of carcinogenic substances. 1
P6-It may cause cancer 1 10
(c)
100

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Explain whether the menu is suitable for the boy

Explain the consequences to his health if the boy continues taking the daily menu for a long
time 5
Criteria
1. Justify
2. Explanaiton
3. Consequences
1
P1-the menu I not a balanced diet ( not suitable for the boy)
P2-It contains too little food rich in carbohdrte ( it only has banan and carbonated drink ) which
does not dive enough energy value required by the boy to undrgoes his daily activity 1
P3-It contians too little food rich in carbohdrtes ( it only has banana and carbonated drink) 1
which does bot give enough vale required by the boy to undergoes his daily activity
P4-It cintains too little water which is required for biocemicel process //anysuitable 1
processes//any suitable function of water
P5-It does not contain sufficient vitamin for healthly growth 1
P6-Ir contains food highly rich in fats eaxmple butter and oil which will supply too much 1
enet\rgy for th boy, if stored will cause obesity /arterioclerosis/heart aatack /high blood perssure
( only abpout one third of body’s energy requirments comes form food rich in fats
But
1
P7-It has sufficiebt vegetables and frut ( banan ) which are rich in fibre /roughage to prevent
contipation
P8-The banana, vegetable provide miberals needed for the development of bones and 1
maintianing health(but the different typrs of mieral requirment are not sufficinet Any 2 form
P2 and P3 1
If the boy keep taking the above menu his total eneygy value is not enough //eneygy needed is
less than energy taken
(i)Bad effect to the boys 1
(ii)Rickets,lack of vitamin D 1
(iii)Beri beri, lacking of vitamin B 1
(iv)Scuvry, lack of vitamin C 1
(v)Kwashoir, lack of protien 1
(vi)Cretinism, lack of iodine//any suitable healthy problem 1
(vii)Diabetes Any one bed effect 1 10
(d) A girl takes food from group P continuously for a long period of time.
Explain the consequences to the health of her heart.
1
F1 : Food fro group P contains high level of cholesterol
E1 : Cholesterol // fatty deposits tend to accumulate on the inner wall of arteries 1
E2 : Causes the narrowing of the blood vessels /Coronary arteries are blocked by the build-up 1
Of fatty tissues.
E3 : Reduces the flow of blood 1 101
E4 : The heart muscles become starved of oxygen and dies
E5: The girl might get heart attack. 1
Any three 1 3

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6. 4 Food digestion
Digestion of carbohydrate, proteins, and lipids
Sites of Question & Marking scheme

digestion
Mouth Name the secretion and the enzyme found in mouth
Secretion : Saliva
Enzyme: Salivary amylase
Write a word equation to show the process of food digestion in liver
(1) Salivary amylase (1)
Starch + water Maltose
Explain how starch is digested in mouth
TIPS:
F1-(Digestive glands) secreted (digestive juice) which contain ( enzyme ) into ( site of
digestion)
E1-Which hydrolysed ……………into ………………
Stomach Name the secretion found in R
Gastric juice
Name a enzyme found in R
Pepsin /Renin
Based on your answer in write a word equation to show the process of food digestion in
(1) Pepsine (1)
Protien+ Water Polypeptide /peptone
(1) Renin (1)
Caseinogen + Water casein Any one [2marks]
Explain how he Protien is digested in stomach
TIPS:
F1-(Digestive glands) secreted (digestive juice) which contain ( enzyme ) into ( site of
digestion)
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
Duodenum Name the secretion which passes down tube W and state its function.
(liver) Secretion : Bile
Function : Lipids / fats emulsifier / breaking lipids into tiny droplets
State the functions of X.
Functions of Y/liver 102
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 Which organ involves in digestive system and endocrine system
(Pancreas) Organ S
State the function of the organ labeled (pancreas)
In digestive system : secretes enzyme lipase, amylase and trypsin
In endocrine system : Secreted insulin and glucagon
Name the secretion found in X
Pancreatic juice
Name a enzyme
Pancreatic amylase/trypsin/lipase
Write a word equation to show the process of food digestion in liver
(1) Pancreatic amylase (1)
Starch+ Water Maltose
(1) Trypsin (1)

Polypeptides + Water 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)
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 103
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
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 glucagon’s injection when needed / if glucose level too low.
P4 - Pancreas transplant.
P5 - Eat more vegetables / fruits.
Ileum 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]
104
(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)
Explain the digestion of food

(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)
105
Explain how fried food P is digested in the digestive system


SULIT 4551/2
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 1
(physical digestion takes place in the mount where fried banana are chewed into smaller pieces 1
of carbohydrate)
P3-In the month Salivary amylase hydrolysed the pieces of carbohydrates/starch 1
P5 in to maltose 1
P2-The food is push down the oesophagus through peristalsis 1
(In stomach ,Food P is not hydrolysed)
P4-Fats is hydrolysed /break down 1
P5-To fatty acids and glycerol by lipase // 1
Lipase
Fats + Water Fatty acids+ glycerol ( in an alkaline medium) 1
In ileum
P4&P5( fats is hydrolysed /break down into fatty acids and glycerol 1
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) 1 10
(c) 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 4
Digestion of cellulose in ruminants and rodents

(a)
106
Explain One similarity and four differences between alimentary canal R and S
Similarity:

SULIT 4551/2
F1-The alimentary canals of both R and S have bacteria/protozoa to hydrolyse cellulose 1

E1-both and S do not produce cellulose in their food 1
Differences:
F2-R has 4 stomach chambers but S has One stomach chamber 1
E2-The stomach of S is not involved in cellulose digestion 1
F3-The size of caecum for R is small but S has a large caecum 1
E3-Caecum for S is involved cellulose digestion 1
F4-the bacteria and protozoa in r are found in the rumen and reticulum While in S they are 1
found in the caecum
E4-To produce enzyme cellulose 1
F5-Food passes only once in R but twice in S //regurgitation take Place in R, but does not take 1
place in S
E5-R-to increase efficiency of cellulose action
1
S-To complete food absorption
1 10
(b) Compare the process of cellulose digestion in organism R and S
Similarities
1
1 - Both have alimentary canal which are made up of the oesophagus, stomach, small intestine
and large intestine.
2 - Both are unable to produce cellulase to digest cellulose. 1
Organism Q Organism R 1
1 The type of diet is omnivores The type of diet is herbivores
2 Stomach has one chamber Stomach has four chambers 1
3 Microorganisms in the digestive tract do Bacteria and protozoa in rumen and 1
not play an important role in digestion of reticulum secrete the enzyme cellulase to
cellulose/ do not have enzyme cellulase digest cellulose
to digest cellulose.
4 The food from the mouth is swallowed to The food from the mouth is swallowed to
the stomach without regurgitation. the rumen and reticulum, then it is 1
regurgitated into the mouth to be chewed
again before being swallowed into the
6
omasum.
(c) The digestive system of rodent and herbivores
107
By giving one example of organism S , explain how the structure involved in the digestion
process

SULIT 4551/2
Example of organism S: Rabbit/other examples of rodents

E1-Stucture T/caecum are enlarge to store the cellulose producing bacteria 1
E2-Plants eaten contain cellulose 1
E3-Bacteria in structure T caecum produce cellulose to digest cellulose to digest cellulose 1 3
Problem associated with food digestion

(a)
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 1
P2-Resulting fats is not / hardly emulsified //medium is not alkaline 1
Malfunction of pancreas
P3-Too little / no pancreatic juice us secreted 1
P4- lipid is not / hardly hydrolysed by amylase to maltose 1
P5-Starch is not /hardly hydrolysed by amylase to maltose Any 4 1 4
(b)
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
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
108
E5-Protiendigestion not completed 1
F4-No amylase secrerion 1
E6-stach digestion not cimpleted 1

SULIT 4551/2
F5-No lipase secretion 1

E7- Lipie not digested.No lipid digestion in body 1
E8-Body donot have enough amino avids and glucose 1
E9-No fatty acids and glycerol All 5F+any E 1 10
(c) Predict wht will happen to a perosn if fails to function (liver)?
P1-Digestion of lipid /starch/protien is distribed 1
P2-risk have diabetes mellitus 1
P3-(because)excess glucose cannot be converted in to glycogen 1 3
(d) Mr X is an obese person. He undergoes an operation to shorten his small intestine
Explain how that treatment can help Mr.X to reduce his body mass
P1-small intestine is the site/where digestion /absorption of ( digested) food occur 1
P2-lower rate of hydrolyzing of food ( to simplest food)P3-Iluem /small intestine ( has 1
intestinal gland to ( produce ( intestinal juice containing digeative enzyme
P4-Shorter ileum has lesser villi/lower surface area 1
P5-As the rate of diffusion of digested food is slower 1
P6-Less digested food is absorbed into blood capillary from the villus 1
P7-the body tissue receives less glucose ( to undergoes cellular respiration ) 1
1
P8-Lack of glucose will cause the adiposed tissues/stored fat to be oxidized/used to produce
energy
P9-Reducing the amount of fats stored// increasing the amount of fats used 1
P10-Thus reducing the body mass 1 6
(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 1
P2-Lipase cannot react on lipids effectively / less lipids is digested to fatty acid and glycerol. 1
P3-Bile cannot neutralize the acidic foods from the stomach 1
P4-Alkaline medium that is an optimum meduim for the digestion of lipids, carbohydrate and 1
protein cannot be created.
P5The digestion of lipids, carbohydrate and protein are affected.
P6-More acid in the duodenum, it leads to duodenum gastric. 1
1 4
(f) Gallstone preventing the flow of bile
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 1
1
F2 : Fats / lipids cannot be emulsified 109
1 3
F3 : Digestion of fats /lipids will be very slow / digestion of fats /lipids will be incomplete

SULIT 4551/2
6.5 Absortion and assimilation of digested food
Adaptive characteristic of the digestive system

(a)
Explain One adaptation/characteristic of the villus for the process in

F1-Thin wall/one cell Thick 1
E1-Increase rate of diffusion of digested food/nutrients 1
F2-Large surface area/has microvilli 1
E2-Increase rate of absorption of digested food /nutrient 1
F3-Has a network of capillaries/blood vessels 1
E3-To transport the absorbed nutrients 1
P4-The villus is moist covered with a thin layer of water 1 2
(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
1 110
E1-For maximum absorption of nutrient 1
F2-Highly folded 1

SULIT 4551/2
E2- Provides a large surface area for efficient absorption of digested food./To increase the rate 1
of nutrient absorption
F3-Having finger like projections called villi over its surface 1
1
E3-To increase total surface area for efficient absorption
Structure Y
F4-Have microvilli 1
E4-To increase the surface area for absorption 1
F5-Have thin walls : one cell thick 1
1
E5-so that digested food can be aborb rapidly
1
F6-Have rich supply of blood capillary
E6-To transport glucose, amino acids and water soluble vitamin 1
F7-Have lacteals 1
E7-To absorb fatty acids and glycerol/water soluble vitamin efficiently F+E=1mark 1 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
E1-Increase time for food absorption increase SA for absorption 1
F2-Inner surface is (highly) floaded 1
1
E2-To increase the SA for absorption
1
F3-Numerous villi ( on the inner surface if iluem)
E3-to increase the SA for absorption 1
F5-Numerous blood ncapillaries and lacteal 1 111
E5-to transport absorbed nutrient ( away)//to maintian concentration gradient ( form diffusiuon
1 6
of nutrient) Any 3F+3E

SULIT 4551/2
Absorption of digested food

(a) The structure T in Diagram 2 has numerous projections. Draw and label a longitudinal section
of one of these projections in the space below.
D – Able to draw the following parts 1

Blood capillary, epithelium, lacteal, finger-like projection
L – Able to label any two parts

Blood capillary
Epithelium
lacteal 1 2
(b)
Amino acids
Glucose
Glucose Lipid
Amino acids
Vessel Q
112

SULIT 4551/2
Name process X t the villus 1

Absorption /simple diffusion/facilitated diffusion 1 2
(c) 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 1
Q:Lymphatic/lymph vessel/duct 1 2
(d) Figure 6.2 shows human’s digestive system. X is part of the cross section of structure 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
1
process.
P2-Digestion process is completed in ileum to produce simple sugars (glucose, fructose and 1
galactose), amino acids, fatty acids and glycerol.
P3-Example: (any correct enzymes/ intestinal juices and substrate reaction) 1
1. Enzyme erepsin(peptidase) --- peptide to amino acids.

1
2. Enzyme sucrose -----sucrose to glucose and fructose 1
F2: Absorption // 1
P4-The wall of ileum has many projections called villus to absorb the products of
digestion. 1
P5-Blood capillaries in the villus absorb simple sugars, amino acids, minerals, vitamins B and
1
C… 113
P6-Lacteal of the villus absorb fatty acids, glycerol, fat soluble vitamins (A,D,E,K) 1
Must have F1 and F2 and other 3 10

SULIT 4551/2
(e) Explain how glucose is transferred form the small intestine to the body cells
P1-Glucose in the lumen of small intestine enter the epithelial cells by active transport 1
P2-Glucose from epithelial cells enter blood capillary by facilitated diffusion 1
1
P3-Blood carry the glucose into the hepatic Portal vein
1
P4-Hapatic portal vein channel the blood containing glucose into the liver
Liver cells will use/assimilate some of the glucose
P5-Blood then send the glucose to the heart via hepatic vein then vena cava 1
P6-Heart pump the blood to all body cells 1
P7-Glucose diffused from the blood capillary into the body cells by facilitated diffusion any 6
1 6
Assimilation of digested food

(a) Explain what happen to the excessive amino acids in the liver? 2
P1-Deamination //The amino group is removed (from amino acid)/converted to ammonia 1
P2-(Ammonia) is converted to urea 1
P3-urea will be excreted through the kidneys any2P 1 2
(b) 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// 1
L2-(phospholipids)are components of the plasma membrane // 1
L3-Lipids is used as a respiratory substrate/ 1
L4-Excess fats are stored in adipose tissues(under the skin, around internal organs) Any 1 L 1
Amino acids:A1-Amino acids are used in protein synthesis// 1
A2-For repair and production of new protoplasm/growth and repair// 1
A3-Used in the formation of enzyme /some hormones /protein part of hemoglobin /antibodies 1
Any 1A
Glucose: G1-Glucose is used as the main respiratory substrate//It is oxidized to realeased
1
energy
G2-Excessive glucose is converted to glycogen //blood glucose level rise/increase
1 10
Any 1 G
(c) 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 2 114

SULIT 4551/2

(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 1
Amino acids 1
P1-Assimilation 1
P2-Glucose used as the main respiratory substrate/release energy 1
P3-Excess glucose is converted to glycogen and stored in the liver 1
P4-Further excess is converted in to lipids 1
P5-when the blood glucose level decrease below the normal level , glycogen is converted back 1
into glucose
P6-Amino acids are used in protein synthesis for the production of new protoplasm , growth
1
and repair
P7-Amino acids are involved in the formation of enzymes and some hormones
1
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 1
10 115
Synthesizing Skill :Able to state one of F,P1-and any 3P correctly

SULIT 4551/2

(e)
Urea
Glucose Kidney
Amino Acids
Glycogen
Glucose
Lipid
Glucose Amino Acids
Fatty acids& Glycogen Ileum
Carbohydrate Protein Lipid

Based on Diagram 7, Explain the assimilation of the following
(i) Glucose 1
P1-Excess glucose in the blood is converted to glycogen and stored in the liver 1
P2-when glucose level in the blood is low , glycogen is covert to glucose in the liver 1
P3-Excess glucose is converted to lipids by the liver 1
P4-In the body cells , glucose is oxidized to released energy in cellular respiration
(ii) amino acids 1
P5-Amino acids is used to synthesise protein in the liver 1
P6-Excess amino acids undergo deamination to produce urea in the liver
P7-Urea is then eliminated by the kidney 1
P8-Amino acid is used to synthesise enzymes/antibodies/hormones/new protoplasm/repair
damaged tissues in the body cells
(iii) Lipids
P9-Excess lipids is stored in adipose tissues 1
1 10
P10-Phospholipids and cholesterol make up the plasma membrane
(f) 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
116
P8-Lipids also is use as a main component of some hormone and vitamins 1 8
P9-Excess lipid will be stored underneath the skin as adiposed tissue 1

SULIT 4551/2

(g)
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 1
surrouded by dense network of blood capilarry/lacteal
E1-To increase the rate of diffusion of dieated food 1
E2-glucose diffused from villi into the blood capilary to the liver via the hepatic portal vein 1
E3-excess glucose is converted to glycogen ( to be kept in the liver) 1
E4-Glycogen acts as stored food 1
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 1
E7-Excess amino acid is deaminated/conveted into urea( to be excreated through the kidney) 1
E8-amino acid will be used to synthesis new protoplasm/repair of damaged tissue//used to 1
synthesis protien of plasma membrane//produce enzymes antibodoes/hormones
E9-fatty acids dissuse from villi into lacteal
1
E10-Then reansport to the throracic duct/right lymphatic vessel//lymphatic vessel
E11-To the subclavin veins back to the blood circulatory system 1
E12-Fatty acids is synthesized to form the plasmamembrane 1
E13-Stored in the adiposed tissues(beneath the skin as a source of energy) Any 10 1 10
(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 1
P2Excess of glucose in the blood is converted to glycogen and //Stored as glycogen as 1
glycogen
P3-When glucose level in the blood is low the glycogen is converted into glucose 1
P4-Excesss of glycogen is converted into lipids 1
Amino acids 117
P1-Synthesis of plasms protien /enzymes /any suitable protien molecule form amino acids 1
P2-Excess amino acids are converted/ deaminated into area ( to be excreated) Any 4 1 4

SULIT 4551/2
Assimilation in the liver (summary)
Marking scheme
Amino P1- Amino acids from villi diffused into blood capilary to the liver via the hepaic portal vien
Acids 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 P1-fatty acids dissuse from villi into lacteal

P2-Then reansport to the throracic duct/right lymphatic vessel//lymphatic vessel
P3-To the subclavin veins back to the blood circulatory system
P4-Fatty acids is synthesized to form the plasmamembrane
P5- Excess lipid will be stored underneath the skin as adiposed tissu e (beneath the skin as a
source of energy)
Assimilation in the cells (Summary)
Question & marking scheme

Amino acids P1-Amino acids are used in protein synthesis//
P2-For repair and production of new protoplasm/growth and repair//
P3-Used in the formation of enzyme /some hormones /protein part of hemoglobin /antibodies
Any 1A
Glucose P1-Glucose is oxidized during the cellular respiration to produce energy
Lipids P1-A major energy reserve in the body//

P2-(phospholipids)are components of the plasma membrane //
P3-Lipids is used as a respiratory substrate/ 118
P4-Lipids also is use as a main component of some hormone and
P5- Excess lipid will be stored underneath the skin as adiposed tissu e (beneath the skin as a
source of energy)

SULIT 4551/2
6.7 Evaluating Eating habits
Health problem related to eating habits

(a)
If she continues to take the menu everyday for a long time , explain the consequence to her
health
F1-Constipation 1
E1-Her menu lacks fibre/roughage so her faeces moves too slowly through the colon 1
F2-Scuvry 1
E2-Lack of vitamin C //any other vitamin deficiency with explanation 1
F3-Obesity 1
E3-High intake of roasted chicken/gilled mutton /chocolate/chips increase the amount of fat 1
stored in the body
F4-diabetes mellitus 1
E4-Excess of carbohydrate in rice/chips/potatoes/chocolate increase the amount of glucose in 1
blood when digested
F5-Arteriosclerosis/Arthrosclerosis 1
E5-Roasted chicken /grilled mutton /chips contain 1
F6-Heartattack 1
E6-Roasted chicken /grilled mutton/chips contain cholesterol which are deposited in te 1
coronary artery//cause blockage in the coronary artery
1
F7-High blood pressure
1 6
E7-Narrowing of artery cause the heart to pump with higher pressure
119

SULIT 4551/2

(b)
Content Mass for 100 g of fried chicken nugget(g)
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
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
1
P4-the narrow lumen of artery leads to arteriosclerosis 1
P5-soon the teenager faces high blood pressures 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
1
P8-th snack contain lack of fibre
1 6
P9-This may lead to constipation
(c)
Breakfast Lunch Dinner
Full cream mik Rice with brrf curry Chicken burger
Fried egg Fried chicken Cheese cake
Fried chicken rice Ice cream Teh tarik
Carbonated soft drink
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 1
E1-A health problem will be obesity 1
E2-Excess saturated fats increases the bood cholesterol level 1
E3-Cholesterol deposits on the walls of the blood vessel narrowing them 1
E4-This will contribute to cardiovascular disease/arteoriolesis /hypertensiom/heart problem 1
F2-Fried egg crry,fired chicken ,chicken burger also contain a lot of protien beside fat 1 120
E5-Excess protien will,cause very taxing on the kidneys duirng excretion 1
E6-Might alos lead to gout 1

SULIT 4551/2
F3-Ice cream , cheese,the tarik,carboanted soft drink contain a lot of sugar 1

E7-lead to obesity /diabetes mellitus 1
F4-His diet does not cantain fruit and vegetables 1
E8-That leads to constipation 1 6
(d)
Meals Types of food
Breakfast Coffee, Nasi lemak
Lunch Rice, Beef curry,chicken soup,Fresh orange juice
Dinner Rice,Grilled Fish,Spinach soup,Tea
Based on the able ,analysed the food content and justify the preperation food methods toward
ahmad’s health
F1-Imbalanced diet 1
P1-Excess of lipids 1
P2-Excess of protien P3-Excess of carbohdrates 1
P4-Fibres 1
P5-Vitamin 1
F2-Good /not good preperation food methods 1
P6-Frouts anf vegetables should not be cooked because vitamins B ,C soluble in water 1
//vitamins A,D Eand K soluble in oil
P7-Grill prbvent from more oil added into the food
1
P8-Fry the food not good becouse more oil added into the food Any 2P
1
Evaluation
1
Able to atate F1 and F2- corecly
1 8
Able to state any one of P1-P4-and any one P5-P7 correctly
(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) 121
P5-Check the food labels for information regarding the nutrint content s /The total caloroies of 1
the food]
P6-avoid consuming unhealthly food /junk foods,snack foods,because junck food include food

SULIT 4551/2
that is high in Slat/sugar/fats but low in nutritional value 1

P7-Avoidunder eating , it cause food and food rich in sugar
P8-Avoid under eaitng , it cause tiredness , amlnutriment 1
1
P9-Sufficient amount of fibre form friuts and vegetables
1
P10-Take time to chew the food to avoid indigestion
1 10
P11-Avoid smoking ,drinking too much alcohol ansd coffee 1
P12-We should refrain form overeating or eatign too little during a mela 1
P13-Drinking at least 2 to 3 liters of waters a days Any 10 1
6.9The importance of macronutrient and micronutrient in plants
Element required by plant

(a) “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
country’s productivity”
Extract from Datuk Seri Abdullah Badawi’s 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 1
F2-Macronutrient are element needed by the plant in large quantities 1
Element Function
Nitrogen For the formation of protein /nucleic acid chlorophyll/photosynthetic 1
enzyme/respiratory enzyme
Phosphorus For the formation of nucleic acids/ ATP/ Phospholipids/ coenzymes/
/important for the synthesis of protein/plasma membrane 1
Potassium For the protein/carbohydrate metabolism 1
Calcium For the formation of lamella //Formation of spindle fibres 1
Sulphur For the formation of protein//coenzyme in respiration 1
F3-Micronutrient are elements required by the plant in minute quantities 1
122
Element Function
1
Boron For carbohydrate transport
1

SULIT 4551/2
Molybdenum For nitrogen fixation 1

Zinc For the synthesis of hormone//growth of shoot/root 1
1
Manganese To active respiratory enzymes
1
Copper For the formation of enzyme //Important for photosynthesis
1 10
Iron For synthesis of chlorophyll
6.10Photosynthesis

(a) State the meaning of photosynthesis based on the schematic diagram in diagram
F1-(Photosynthesis is the )process where by a green plant synthesizes glucose form carbon 1
dioxide and water
F2-In the presences of chlorophyll and sunlight
1 2
(b) The process of photosynthesis contributes to the balance of nature
State one importance of photosynthesis to the balance nature
E1-Provide food to human beings/animals// 1
E2-Provides /replaces oxygen in the atmosphere// 1
E3-Help maintaining percentage of CO2/O2 in the atmosphere Any 1 1 1
(c) Explain how the problem of air pollution can affect the rate of photosynthesis
F1-Particles accumulate on the leaf surface 1
E1-covers the stomata//reduces O2 and CO2 gas exchange 1
E2-Cuts/reduces light intensity (that reached the leaves) 1
E4-Less CO2 is absorbed from atmosphere and less O2 is released Any 2 1 3
123

SULIT 4551/2
Leaf structure and function

(a)
Name the structures labeled P, Q, R and S. 1

P : Palisade mesophyll(tissue)
Q : Sponge mesophyll 1
R : Xylem 1
1
S : Phloem
1
T :stomata
U :upper epidermis 1 6
(b) Name the structure where photosynthesis take place
chloroplast 1 1
(c) State the role of oraganelle P in photosynthesis
Choloroplast/organelle P (contains chlorophyll) to trap/absorb/capture light energy 1 1
(d)
Describe the sructure of chloroplst

1
P1 Bounded by double layer of membrane
P2 Fill with stroma (the jelly like matrix) 1
P3 Contain grana (ie stacks of membranous structure) 1 124
P4 Grana contain chlorophyll MAX 2 1 2

SULIT 4551/2
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 Adaptation (Marking scheme)

Cuticle F1 : Outer surface of a leaf / cuticle which is waxy/ waterproof
P1 : prevent water loss
Upper epidermis F1-Epidermis with water proof layer of cuticle / coated with a wax
P1-Prevent excess transpiration /loss of water
OR
F2-//Epidermis are transparent
P2-Allow light easily penetrate the leaf (and reach the chloroplast)
Palisade mesophyll F1-Palisade mesophyll cells are packed tightly
F2-contain high density of chloroplasts
P1-to receive maximum amount of sunlight
Spongy mesophyll F1 : Spongy mesophyll loosely arranged/ contain air spaces
P2 : maximize /Easy diffusion of water and carbon dioxide
F1: Irregular shapes of mesophyll
P2 : To increase the internal surface area for gaseous exchange.
Lower epidermis F1: Lower surface contain abundant of stomata

P2 : To prevent water loss to surrounding //to allow exchange of gases between the leaf
and its surrounding
Stomata F1-Stoma is flanked by two guard cells
P1-Which regulate the size of stoma
P2-Stoma allow the exchange of gases/ carbon dioxide from atmosphere diffuses into the
leaf/water vapour/oxygen diffuses out of the air
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 125
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)

SULIT 4551/2
Xylem F1- consists of xylem vessels joined together end to an end

P1- Cell P does not have any cytoplasm
P2- The cell walls are thickened with lignin
Phloem F1-consists of sieve tubes arranged end to end
F2-Sieve tubes have sieve plates to allow continuous flow of organic compound.
Vascular bundle F1-Vascular bundle/veins contains xylem and poem
F2-Xylem transport water minerals salt // give mechanical support
F3-Ploem transport organic products of photosynthesis/ glucose(away from the leaf) Any
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
6.11 The mechanism of photosynthesis
Light reaction
(a) 4H2O 4H++4(OH-)
Name the process that has taken place based on the equation above
Photolysis of wtaer 1 1
(b) Where does the reaction take place?
Granum of chloroplast 1 1
(c)
Describe the photosynthesis /Photosynthetic reaction which occur in Structure P and Q 4

Structure P
P1-In P (granum), light energy is absorbed/captured by chlorophyll to produce chemical
eneygy/ATP 1
P2-Water molecules are split in to ions H+ and OH-/Photolysis occurs
1 2
(d) Name an organ in a plant whwre Y is found abundantly 126
Name of the organ: leaf
1
Reason :the leaf has aplenty of palisade mesophyll cells (containing plenty of chroloplast)//the
site for photosynthesis 1 2

SULIT 4551/2

(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 1
P1-To produce chemical energy//ATP 1
P2-to split/break donthe water molecule//photolysis os water 1
P3-To realeased oxygen and hydrogen atom 1 3
(f) Explain the mchanism of light reaction
P1-Chrolophyll absorbed light reaction 1
P2-Energy is used to split water molecule in to hydrogen ions and hydroxyl ion loses electron to 1
form hyfroxyl
P3-Electron is erecieved by hydrogen ion to form a hydrogen atom 1
P4-Hydroxyl ion loseelectron to form hydroxyl 1
P5-Produce waterand oxygen 1 3
(g) Explain the importance of this reaction
F-Split water molecule into hydroxl ions (OH_) and hydrogen ion(H+) 1
P1-Each hydrogen ion receive an electron from the chlorophyll 1
P2-nuetralised to form a hydrogen atom that is used in the dark reaction 1
P3-to reduce carbon dioxide Any 2 1 3
(h) Explain how gas N(oxygen) is produced in reaction A(light reaction)
F1-Photolysis/light energy is used to split/breakdown water molecule 1
E1-into hydrogen ion/H+ and hydroxyl ion/OH- 1
Light
//24H2O 24H++OH- 1
Chlorphyll
E2-Hydroxyl ions loses an electron to form hydroxyl group 1
//24OH- 24OH+2e
E3-Hydroxyl groups combine to form oxygen and water
//24OH 12 H2O +24 e 1 2
(i) Write down the full equation /overall eqautionfor photosynthesis

Light
Water + carbon dioxide Glucose+oxygen 1
Chlorophyll
127
Light
//6H2O +6CO2 C6H12O6 + 6O2 1 1
Chlorophyll

SULIT 4551/2
Dark Reaction

(a) Describe the photosynthesis /Photosynthetic reaction which occur in Structure P and Q
StructureQ
P1-In Q (stroma),dark reaction occurs 1
P2-Hydrogen atoms combine carbon dioxide to form glucose 1
(b) 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 1
P1-No hydrogen atom ( is released to combine with carbon dioxide( during reduciton 1
process)
P2-No glucose is produced 1 3
Explain the light reaction and dark reaction

(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
P1-Light raction occur in grane
1
P2- chrolophyll absorbs light energy to produce ATP/electrons
P3- Light energy split the water molecules into hydroxyl ion and hydrogen ion // photolysis of 1
water
P4-The hydrogen ions (H+) imbine with electron to form hydrogen atoms 1
P5-The hydrogen atoms ATP will b used in dark reaction 1
P6-The datk raction takes place in absence oflight 1
1
P7-It occur in stroma
1
P8-Carbon dioxide combines with hydrogen to form glucose and water
P9-Glucose undergoes condensation and is converted to starch for storage in the leaf 1
128
P8-It occur in a series of chemical reaction which require ATP 1
P10Gucose may also be transformed into sucrose to be transport to other part of the plant Any 8P 1

SULIT 4551/2
The different between light reaction and dark reaction

(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 1
1
D2-Requires light Does not require light
D3-Involved photolysis of water Involved reduction/fixation of carbon
1
dioxide
D4-Materail required is water /Chlorophyll Materials required is carbon
dioxide/hydrogen atoms/ATP 1
1
D5-Produces oxygen and water Produces glucose
Need chlorophyll Do not need chrophyll
1
Light required Light is not required 1
Produced ATP and hydrogen Use ATP and hydrogen 1
Oxygen produced No oxygen produced 1
No reduction of carbon dioxide Reduction of carbon dioxide 1
No glucose produced Glucose produced 1
4
ANY 4 Must answer in complete sentences
6.12Factors affecting photosynthesis
The factor a effecting the rate of photosynthesis

State four factors which affect the rate of photosynthesis
1
i. Light intensity
1
ii. Carbon dioxide concentration
1
iii. Water/humidity
1 4
iv. Temperature
129

SULIT 4551/2
Light intensity

(a) Explain how an increase in light intensity effects the production of Y in stage 1
P1-an increase in light intensity can increase the production of Y 1
P2-At a higher light intensity, more molecules are split into hydrogen ions hydroxyl ions ( 1 2
photolysis of water)
(b)
High light intensity
Moderate light intensity
Low light intensity
In the diagram Draw two curve to show the rate of photosynthesis at

(i) a low light intensity 1
(ii)a high light intensity 1 2
130

SULIT 4551/2
Temperature
Diagram show a graph of the effect on the rate of photosynthesis
Rate of photosynthesis
10 20 30 40
Temperature /oC

(a) Explain the graph shown above
F-Temperature affect the enzyme activity 1
P1-The rate of photosynthesis/activity of enzyme increase with the increase in temperature 1
P2-Too high temperature/more than 45 oC enzyme are denature/photosynthesis decrease stops 1
P3-Low temperatures decrease the reactivity of enzyme/photosynthesis in the leaf /rate of 1 3
photosynthesis Any 3
(b) Concentration of carbon dioxide
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 1
P2-A higher amount of carbon dioxide I reduced by the hydrogen atoms produced in stage I 1 2
,and results in more (glucose)
(c)
131
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 1

SULIT 4551/2
P1-Low/decrease of light intensity leads to photosynthesis does not occur 1

P2- CO2 does not absorb from environment 1
P3- CO2 releases to environment as the product of plants respiration (F1and any 1P) 1
F2-At morning ,percentage CO2 is reducing 1
1
P4-Photosynthesis happen at low rate early morning because of extremity low light
P5-Some CO2 produced form the respiration process which was being used in the
1
photosynthesis process/carbon dioxide was less released to the environment
P6-when the extremity light increase, the photosynthesis rate increased until the
1
photosynthesize was more that the respiration rate
P7- CO2 will be absorbed form environment caused the reducing of percentage(F2and any 3P)
1
F3-At noon , percentage CO2 is very low 1
P8-The extremity of light raise higher and photosynthesis arte at maximum level 1
P9-The absorption of CO2 from environment is very high which caused very low percent 1 10
(3Fand any 1P)
The difference in the rate of photosynthesis in plant throughout the day Trail Johor

(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
1
F1-From 0000 to 0600 , the rate of photosynthesis is very low
P1-The light intensity/temperature is (very) low 1
P2-(at low temperature), photosynthetic enzyme are inactive 1 132
F2-From 0600 to 1200 , the rate of photosynthesis increase (rapidly) 1
1
P3-Light intensity/temperature also increase

SULIT 4551/2
P4-Enzyme for photosynthesis become more active 1

1
P5-Stomata open wider to allow absorption of more carbon dioxide
1
F3-From 1200 to 1800 , the rate of photosynthesis decrease
P8-Light intensity /temperature decrease 1
P9-Photosynthetic enzyme are less active 1
P10Stomata opening/pores become smaller 1
P11-less carbon dioxide id absorbed 1
1
F5-From 1800 to 2300, the rate of photosynthesis become very low //stopped/ceased
P12-Light intensity very low/temperature is very low / no light 1
P14-Stomata closed 1
P15-Very little / no carbon dioxide is absorbed ANY 10 1 10
Increasing productivity of crops based on the factor affecting the rate of photosynthesis

(a) In countries with four seasons, plant are grown in green houses
Based on the statement , explain why this method is carried out to ensure the production of
crops throughout the year 6
F-In temperature countries light intensity/temperature changes throughout the year
1
P1-In winter, temperature is very low 1
P2-In autumn, the plants shed their leaves //light intensity/temperature is low 1
P3-Rate of photosynthesis is very low 1
P4-In spring and summer, the light intensity/temperature are optimum for photosynthesis 1
1
P5-So the rate of photosynthesis is maximum/highest
P6-In the green house , light intensity/concentration of carbon dioxide/ temperature are 1
maintained at optimum level (for photosynthesis) throughout the year
P7-So the rate of photosynthesis is maintain at maximum level throughout the year(regardless 1
of changes in light intensity or temperature)
P8-The plants are able to increase yields /increase the crops production throughout the years 1 8
(b) Explain why the rate of photosynthesis of plant in green is higher than plant outside
1
P1-Factors affecting can be be controlled at high level all the time
1
P2-Artificial lighting can be used when light intensity is low 133
P3-concentration of cerbon dioxide nof carbon dioxide can be increased by burning paraffin 1
P4-Temperature can be controlled by using temperature controller 1

SULIT 4551/2
6.14 Technology used in food production
Hydroponics Kedah 2012

(a) Diagram shows amethod of plant cultivation without use of soil
Describe the method used 1

P1-Hydroponic (name the technique) 1
P2-grow plants in culture solution 1
P3-The root of the plants are immersed in solution 1
P4-Which contains all the macronutrient //and micronutrient in the correct proportion 1
P5-The culture solution is aerated
P6-To provide sufficient oxygen for respiration 4
1
Genetic engineering Kedah 2012

(bn) Genetically Modified Organism (GMO)are organism which carry the genetic
information or beneficial genes from other organism
Nowadays , the crops such as heat, soya bean, paddy and tomatoes are widely to be
cultivated commercially as genetically modified plant
Based on the information above, discuss the advantages and disadvantage of producing
genetically modified organisms in food production 6
Advantages:
P1-Used to produce disease resistance /pest resistant plants 1
P2-Less pesticides are used 1
P3-Les pollution to the environment //better health for consumers 1
P4-increase yields of cops/ profitability 1
P5-help to solve problem of insufficient 1
P6-Increase resistance in plant to herbicide eg. Soya bean plantation 1
P7-Higher vitamin A / Beta carotene content in rice /tomato/accept suitable example of crops 1
P8-Help to solve problem of malnutrition 1
P9-Produce crop with longer shelf lifes 1
P10-Prevent food wastage Any 4P 1
Disadvantage:
P11-Pest resistant genes may be transferred to weeds cause difficult to control growth of weeds 1 134
P12-Some genetic modified crops may have animal genes 1
P13-genetic modified crops may have affect the survival of other organism in the ecosystem 1
P14-Cause the imbalance o nature Any 2P 1

SULIT 4551/2
6.15Tecnological development in food processing
The necessity fro food processing

(a)
Food preservation involves methods of preparing food to extend the
lifespan and to avoid wastage of food.
Based on the above statement, explain the necessity for food processing.
P1 – prevent food spoilage 1
P2 – (food spoilage) causes by the action of microorganism 1
P3 – decomposing bacteria/fungi on carbohydrate/protein
1
P4 – produced carbon dioxide, water, ammonia hydrogen
P5 – make food become toxic 1
P6 – Oxidation of food when cut/expose to air 1
P7 – oxygen react with enzymes/chemicals released by cell 1
P8 – Increase it commercial value 1
P9 – food additives is added in preserving the freshness of
food
P10 – Improve the taste/appearance/texture 1
P11 – Intention of diversifying the uses of food 1
P12 – increased the variety of products 1 10
(b) 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.
G4 :to prevent food shortage. 1
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
process). 1
B2: (Contain) preservative / colouring / dye / flavor which is carcinogenic. 1 135
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 10

SULIT 4551/2
Relating the food processing methods with factors causing food spoilage

(a) Fermentation and UHT treatment are food processing methods
Explain how the methods above extend the lifespan of the foods
Method Explanation/Biological concept
1 M1-Fermentation M2-Fermentation yields ethanol, which at 2
Food substances are added with yeast high concentration, will stop the activity of
bacteria, that cause food spoilage
2 UHT treatment The high temperature kills microorganism/
Fresh milk is heated to 132 C for 1-5 bacteria/fungus
o and 2 4
seconds(under high pressure ) microorganisms/bacteria/fungus spore
(b)
Type of food Food preservation method
Milk Pasteurisation
Fruits Cannin
Meat and fish Refrigeration
Pasteurisation 1
1 - milk is treated to 63oC for 30 minutes//72oC for 15 seconds 1
2 - followed by rapid cooling to below 10oC 1
3 - destroy bacteria but not the spores 1
4- retains the natural flavour of milk//nutrients//vitamin B 1
1
5 - must refrigerated to avoid the growth of germs
Canning
6 - use heat sterilization 1
7 - kill microorganisms and spores 1
1
8 - steamed at high temperature and pressure to drive out air
1
9 - sealed while the food is being cooled 1
10 - vacuum in the can prevent growth of microorganism
Refrigeration
11 - stored at temperature below 0oC
1 136
12 - prevent the growth of microorganisms/the germination of spores
1

SULIT 4551/2

(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 1
P1: denature the enzyme that cause the breadown of food 1
F2: Treating food with sugar/salt 1
P2: causes the microorganism to lose water due to osmosis 1
F3: Adding vinegar will reduced the pH 1
P3 that prevent microorganism from growing 1
F4: Fermentation of fruit juices and other food by adding east 1
P4: high concentration of alcohol prevent the microorganism from growing 1
F5: Dry under hot sun (meat/fish/fruits) 1
P5: removes water from food – dehydrated 1
F6: Ultravoilets rays 1
P6: kills microorganism 1
F7: Pasteurisation – destroy bacteria which cause tuberculosis and typhoid 1
P7: (technique) -Food is heated to 630C for 30 minutes / 1
720C for 15 seconds followed by rapid cooling to -10 0C
P7.1: (Pasteurisation) retains the natural flavour and nutrients 1
F8: Canning – uses heat sterilization to kill microorganisms and their spores 1
P8 (technique) -.Food is packed in cans, steamed at high temperature and pressure to drive out air 1
P8.1: the vaccum created within the cans prevent growth of microorganism 1
F9: Refrigeration 1
P9: food stored at temperature below 00C prevent growth/germination of microorganism 1
P9.1: food remain fresh for a long period of time Any ten : F + P correctly 1 10 137

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SULIT 4551/2

Chapter 6:Nutrition 2014

6.1 Type of Nutrition

No Marking scheme Marks

6.2 Balanced Diet

No Marking scheme Marks

Type of food Quantity taken Energy /kJ Energy obtained/kJ

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Complete table 5 by calculating the total energy obtained by each individual 2

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Food sample Mass Initial temperature of water(oC) Final temperature Rise in

(a) Dried prawn 1.8 30 34

(d)(i) Which food sample has a higher energy value? 1 1

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Factor affecting daily energy requirement Trail Johor

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7 to 9 years 7560 295 70 40

A plate of fried rice A cup of fresh milk

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Nutrient content in food

No Marking scheme Marks

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Selection of an appropriate balanced diet

No Marking scheme Marks

Name the class of food labeled R and S

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Choosing an appropriate diet for different target groups

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A lady athlete/ A pregnant lady/ An old lady/

(11 000kJ) (10 000kJ) (6500kJ)

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No Marking scheme Marks

Identify the deficiency disease shown in diagram 5.2

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Effect of excessive intake of nutrient

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Explain whether the menu is suitable for the boy

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Digestion of carbohydrate, proteins, and lipids

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(1) Trypsin (1)

(1) Lipase (1)

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