New Senior Secondary Mastering Biology (Third Edition)

Question Bank – New Questions

Chapter 2 The cell as the basic unit of life

Multiple-choice questions

[10287487]
// Schematic diagram // Applying concepts //
* Directions: The following two questions refer to the diagram below, which
shows the structure of a human cheek cell.

Which of the above sub-cellular structures would be more abundant in a plasma

cell, which is responsible for the production of antibodies, than the cheek cell?
A Q only B Q and R only
C Q and T only D S and T only
C
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[10287505]
// High order thinking // Schematic diagram // Applying concepts //
* Which of the above sub-cellular structures can be observed in an onion
epidermal cell under the high power of a light microscope?
A R and U only B P, R and U only
C P, R, T and U only D P, Q, R and U only
B
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New Senior Secondary Mastering Biology (Third Edition) Chapter 2
Question Bank – New Questions

[10287510]
// Comparison // Basic concepts //
* Which of the following correctly arranges the sub-cellular structures in
descending order of their width?
A nucleus, chloroplast, mitochondrion, ribosome, cell membrane
B cell membrane, ribosome, mitochondrion, chloroplast, nucleus
C nucleus, mitochondrion, chloroplast, cell membrane, ribosome
D ribosome, cell membrane, mitochondrion, chloroplast, nucleus
A
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[10287527]
// Data handling //
** In an investigation, scientists mixed some pig liver cells with a buffer solution
and broke open the cells with a blender. The mixture was filtered and spun in a
centrifuge at different speeds to separate the cellular components by their mass.
The separated components were transferred to different test tubes and a series of
tests were carried out on each test tube. The results are shown in the table below.

Test tube
Test
1 2 3
Involvement in protein synthesis – – +
Involvement in energy production – + –
Presence of DNA + + –
Key: ‘+’ positive result ‘–’ negative result

Which of the following combinations correctly identifies the sub-cellular

structures present in test tubes 2 and 3?
Test tube 2 Test tube 3
A nucleus smooth endoplasmic reticulum
B mitochondrion vacuole
C nucleus rough endoplasmic reticulum
D mitochondrion ribosome
D
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New Senior Secondary Mastering Biology (Third Edition) Chapter 2
Question Bank – New Questions

Short question

[10287536]
// Photomicrograph // Applying concepts //
* The photomicrograph below shows some mesophyll cells in a tobacco leaf.

A C

B E

(×4000)

a For each of the biological molecules listed in the table below, select one
labelled sub-cellular structure in the photomicrograph that the biological
molecule may be present. Put the appropriate letters in the right column.
(3 marks)

Biological molecule Sub-cellular structure

Starch

Cellulose

Phospholipid

b Give two pieces of evidence from the photomicrograph to justify that the
image was obtained with a transmission electron microscope, instead of a
light microscope. (2 marks)

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-- answer --
a B/E 1m
C 1m
D 1m
b The magnification is much higher than that the maximum magnifying power of
light microscopes. /
The resolution is much higher than that with a light microscope (e.g. the internal
structure of the chloroplast is visible in the photomicrograph). /
The photomicrograph is black-and-white, instead of a coloured image obtained
with a light microscope. (any 2) 1m x 2
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New Senior Secondary Mastering Biology (Third Edition) Chapter 2
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Structured question

[10287543]
// Cross-topic // Data handling // High order thinking //
** Other than the cell membrane, the cytoplasm of many cells also has various
structures composed of membranes. In an investigation, scientists determined the
relative abundance of different types of membranes found in three types of
human cells, X, Y and Z. The bar chart below shows the results.
Key: X Y Z
total membrane
percentage of

cell rough nucleus outer inner other

membrane endoplasmic mitochondrial mitochondrial
reticulum membrane membrane
type of membrane

a In both cells Y and Z, the percentage of the inner mitochondrial membrane

is much higher than that of the outer mitochondrial membrane. Using your
knowledge of the structure of mitochondria, explain why it is so.
(1 mark)
b It is known that one of the three types of cells used in the investigation is
the type of pancreatic cells responsible for the production of pancreatic
juice.
i Suggest two types of digestive enzymes that are present in the
pancreatic juice. (2 marks)
ii Which cell is most likely to be pancreatic cell? Explain your answer
with supporting evidence from the bar chart. (3 marks)
c Deduce, with reason(s), what cell X is. (2 marks)
d How would the relative abundance of cell membrane of an epithelial cell of
the small intestine be different from that of cell Z? Give a reason to your
answer. (2 marks)
e State one type of sub-cellular structure that may be grouped under the
‘other’ category in the bar chart. (1 mark)

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New Senior Secondary Mastering Biology (Third Edition) Chapter 2
Question Bank – New Questions

-- answer --
a The inner mitochondrial membrane is highly folded while the outer membrane is
not. 1m
b i Amylase / proteases / lipases (any 2) 1m x 2
ii Cell Y 1m
The percentage of rough endoplasmic reticulum (RER) membrane in cell Y
is high (60%), meaning the cell contains a large number of RER. 1m
Pancreatic cells secrete pancreatic juice which contains various digestive
enzymes. Enzymes are protein molecules and RER is the site of protein
synthesis. 1m
c Mature red blood cell 1m
It does not have a nucleus / membrane-bounded organelles (e.g. mitochondria
and RER). 1m
d The percentage of cell membrane in the epithelial cell of the small intestine would
be higher than that of cell Z 1m
as part of its cell membrane is folded into microvilli. 1m
(or other reasonable answers)
e Smooth endoplasmic reticulum / vacuole 1m
(or other correct answers)
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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
Question Bank – New Questions

Chapter 3 Movement of substances across

cell membrane

Multiple-choice questions

[10287606]
// Photomicrograph // Basic concepts //
* The photomicrograph below shows some cells immersed in a solution.

cytoplasm

X is filled with
A air. B a solution hypertonic to the cytoplasm.
C cell sap. D a solution hypotonic to the cytoplasm.
B
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[10287619]
// Applying concepts //
* Which of the following statements about the fluid mosaic model of a cell
membrane are correct?
(1) Channel proteins are fixed in position in the cell membrane.
(2) Glycoproteins can move laterally in the cell membrane.
(3) The flexibility of the cell membrane increases with temperature.
A (1) and (2) only B (1) and (3) only
C (2) and (3) only D (1), (2) and (3)
C
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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
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[10287645]
// Graph interpretation // Experiment // Applying concepts //
** Directions: The following two questions refer to the experiment below. A student
filled five dialysis bags with salt solutions of different concentrations. She then
placed the dialysis bags in separate beakers containing a salt solution with an
initial concentration of 0.5 M. The five dialysis bags were weighted every 10
minutes and the changes in mass of each bag were calculated. The graph below
shows the results of the experiment.
percentage change
in mass

time (minutes)

Which line in the graph shows the change in mass of the dialysis bag with the
highest initial concentration of salt?
A I B II
C IV D V
A
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[10287652]
// Graph interpretation // Experiment // Applying concepts //
** Which line or lines in the graph show the changes in mass of dialysis bags that
still contain a hypotonic solution at 45 minutes?
A II only B I and II only
C IV only D IV and V only
C
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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
Question Bank – New Questions

Short question

[10287681]
// Applying concepts // Schematic diagram //
* In humans, most food substances are absorbed in the small intestine. The
diagram below shows the structure of the cell membrane of an epithelial cell in
the small intestine.

P Q R
Key:
intestinal
lumen
path of
movement

cytoplasm
of the
epithelial cell

For each of the food substances listed in the table below, select one labelled
shape in the diagram that represents the food substance. Based on your
understanding of the structure of the cell membrane, give reasons for your
answers. (7 marks)

Food substance Shape in the Reason

diagram
Fructose

Vitamin D

Starch

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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
Question Bank – New Questions

-- answer --
Food substance Shape in the Reason
diagram
Fructose Q Being polar, the fructose molecules cannot
dissolve in / are repelled by the phospholipid
bilayer and thus cannot diffuse across the
cell membrane.
Some proteins spanning across the
phospholipid bilayer act as carriers for
transporting fructose across the cell
membrane.
Vitamin D R Being non-polar, the vitamin D molecules can
dissolve in the phospholipid bilayer and
directly diffuse through the cell membrane.
Starch P Starch molecules are too large to pass
through the cell membrane.
7m
---------------------------------------------------

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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
Question Bank – New Questions

Structured questions

[10287689]
// Cross-topic // Scientific investigation // Graph interpretation // Applying concepts //
* A student carried out an investigation to determine the water potential of leaf
tissues from two aquatic plants, X and Y. She immersed the leaves from two
plants in a series of salt solutions of different concentrations. After a period of
time, samples of leaf tissues were then taken and observed under a light
microscope. The total number of cells counted and the number of plasmolysed
cells were recorded for each sample. The graph below shows the results of the
investigation.

Key: plant X plant Y

average percentage of
plasmolysed cells

concentration of
salt solution (M)

a The leaf cells of plant Y have dark-coloured pigments and can be difficult to
observe under the high power of the microscope. State one action that the
student could take to increase the brightness of the image. (1 mark)
b State two variables that should have been kept constant in this investigation.
(2 marks)
c One of the signs of plasmolysis is the clumping of chloroplasts in the centre
of the cell. Explain why the chloroplasts clump in the centre of plasmolysed
cells. (2 marks)
d The student noticed that not all the cells were plasmolysed even in a
concentrated salt solution (e.g. 1.2 M salt solution). Suggest an explanation
for her observation. (1 mark)

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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
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e In this investigation, the water potential of the leaf tissues can be

determined from the water potential of a solution that causes 50% of the
cells to become plasmolysed.
i Using the results of the experiment, estimate the water potential of the
two plants (in terms of salt concentration). (2 marks)
ii Which plant is more likely to be an aquatic plant that lives in seawater?
Explain your answer. (4 marks)

-- answer --
a Adjust the diaphragm of the microscope. 1m
b Volume of the salt solutions / length of time that the leaves are immersed in the
salt solutions / temperature of the salt solutions / magnification of the light
microscope used to observe the leaf tissues
(any 2 or other correct answers) 1m x 2
c In a hypertonic solution, water moves out of the cell by osmosis. 1m
The cytoplasm / vacuole shrinks in size, causing the clumping of chloroplasts in
the centre of the cell. 1m
d The water potential of some cells was higher than that of the concentrated salt
solution, while that of others was equal to / lower than that of the solution.
1m
e i Plant X: 0.58 M 1m
Plant Y: 0.92 M 1m
ii Plant Y 1m
The water potential of the leaf cells in plant Y is lower than that in plant X.
1m
The lower water potential reduces the water potential gradient between the
cytoplasm and the seawater. 1m
This helps reduce the amount of water lost to the seawater by osmosis /
preserve water. 1m
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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
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[10287706]
// Overseas exam question // Graph interpretation // Calculation //
** The diagram below represents the fluid mosaic model of membrane structure.

glycoprotein

X
cholesterol

a Molecule X is a protein involved in the transport of water-soluble

substances across the membrane. Identify molecule X and explain why this
type of molecule is necessary in the transport of water-soluble substances.
(3 marks)
b Hand sanitisers containing alcohol can be used to destroy bacteria
(prokaryotes) on the skin. However, at very high concentrations, alcohol can
have a drying effect which may damage the skin. An investigation was
carried out into the effect of alcohol concentrations on membrane
permeability. Beetroot tissue was used rather than prokaryotes, since the
release of a red pigment from beetroot cells can be a measure of membrane
permeability. Sections of beetroot tissue were placed in different
concentrations of alcohol and the absorbance of the surrounding solution
was measured using a colorimeter. The results are shown in the graph
below.

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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
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absorbance

alcohol
concentration (%)

i Calculate the percentage increase in absorbance when alcohol

concentration was increased from 80% to 100%. Show your working.
(2 marks)
ii Describe and suggest an explanation for the trend shown by the data in
the graph. (3
marks)
iii Using the information provided, and assuming prokaryotic membranes
are similarly affected by alcohol, suggest why many brands of hand
sanitiser have an alcohol concentration of approximately 70%.
(2 marks)
CCEA GCE (AS) Biology Unit AS 1 Jun 2019 Q4a i, c
-- answer --
a Channel protein 1m
It provides a hydrophilic channel for polar molecules, 1m
allowing them to pass through the hydrophobic phospholipid bilayer. 1m
b i (0.96 – 0.90) ÷ 0.90 × 100 1m
= 6.67% 1m
ii At low concentrations increasing alcohol concentration has little effect on
absorbance; but above 40%, increasing alcohol dramatically increases
absorbance. 1m
This is because more pigment is released / greater membrane permeability
at higher alcohol concentrations. 1m
The alcohol disrupts / destroys the membrane/proteins within the
membrane.
1m
iii 70% alcohol is high enough to destroy many bacteria through disruption of

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New Senior Secondary Mastering Biology (Third Edition) Chapter 3
Question Bank – New Questions

cell membrane 1m
while is more economical / not having the associated drying effect of higher
alcohol concentrations. 1m
--------------------------------------------------

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New Senior Secondary Mastering Biology (Third Edition) Chapter 4
Question Bank – New Questions

Chapter 4 Enzymes and metabolism

Multiple-choice questions

[10287873]
// Scientific investigation // Experiment // Applying concepts //
* Directions: The following two questions refer to the diagram below, which
shows the set-up prepared by a student to study the effects of certain factors on
the activity of catalase found in beef tissue.
3 cm3 3 cm3 3 cm3 3 cm3 3 cm3
hydrogen hydrogen hydrogen hydrogen hydrogen
peroxide peroxide peroxide peroxide peroxide
solution at solution at solution at solution at solution at
pH 9 pH 7 pH 5 pH 7 pH 7

fresh
beef cube
with sides
of 1 cm

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

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

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New Senior Secondary Mastering Biology (Third Edition) Chapter 4
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[10287882]
// Scientific investigation // Experiment // Applying concepts //
** The student sets up three additional boiling tubes similar to tube S but with the
following modifications:
(1) Cut the beef cube into four smaller cubes before putting it into the tube.
(2) Prepare the beef cube from frozen beef thawed at room temperature.
(3) Add 2 cm3 hydrogen peroxide solution after the release of oxygen has
stopped.
Which of the modifications would increase the initial rate of oxygen production
and increase the total volume of oxygen produced in the boiling tube
respectively?
Increase the initial rate Increase the total volume
of oxygen production of oxygen produced
A (1) only (3) only
B (2) only (1) only
C (2) only (1) and (3) only
D (1) and (2) only (3) only
A
---------------------------------------------------

[10287886]
// Experiment // Schematic diagram // Applying concepts //
** The diagram below shows a set-up used by a student to compare the activity of
catalase in different plant tissues.

measuring cylinder
glass tube
hydrogen boiling tube rubber
peroxide solution tissue tubing water

The student measured the volume of oxygen produced in 10 minutes after the
tissue had been added. However, for some tissue samples, the change in the
water level in the measuring cylinder was very small. Which of the following
modifications can be made to improve accuracy of the results?
(1) Use a longer rubber tubing.
(2) Use a smaller measuring cylinder.
(3) Heat the content in the boiling tube to 35 °C.
A (1) and (2) only B (1) and (3) only
C (2) and (3) only D (1), (2) and (3)
C

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New Senior Secondary Mastering Biology (Third Edition) Chapter 4
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Short question

[10287887]
// Graph interpretation // Comparison // Applying concepts //
** Tay-Sachs disease is a genetic disorder that results in the destruction of nerve
cells in the brain or spinal cord. Patients with this disease cannot produce an
enzyme called hexosaminidase. The enzyme catalyses the breakdown of
ganglioside, a special kind of lipids highly abundant in the cell membrane of
nerve cells. Without hexosaminidase, gangliosides build up in the nerve cells of
the patients, leading to the death of nerve cells.
Tay-Sachs disease can be diagnosed by determining the level of hexosaminidase
in blood. In the diagnostic test, a drop of concentrated ganglioside solution is
added to blood sample and the amount of ganglioside in the sample is measured.
The graph below shows the test results of three babies (X, Y and Z).

amount of
Y
ganglioside

time

a Which baby/babies is/are likely to have Tay-Sachs disease? Explain your

answer with evidence from the graph. (2 marks)
b Based on your knowledge of enzyme-catalysed reactions, account for the
difference in the test results of Y and Z. (3 marks)
c Suggest another measurement that can be done in the test to determine the
level of hexosaminidase. (1 mark)

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-- answer --
a Baby X. 1m
The amount of ganglioside in the blood sample of baby X remains unchanged.
This means that there is no hexosaminidase in the blood of baby X to break
ganglioside down. 1m
b The rate of decrease in ganglioside in the blood sample of baby Z is higher than
that in the blood sample of baby Y. 1m
Baby Z may have a higher level of hexosaminidase in his/her blood. 1m
The chance of forming enzyme-substrate complex is higher in the blood sample of
baby Z, resulting in a faster rate of reaction. 1m
(or other reasonable answers)
c Measure the rate of product formation. 1m
---------------------------------------------------

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New Senior Secondary Mastering Biology (Third Edition) Chapter 4
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Structured questions

[10287893]
// Design experiment // Communication // STSE connections //
** On the surface of our teeth, dental plaque is constantly formed. It is composed of
microorganisms, held together by a mucus-like substance that contains glycans (a
complex sugar), proteins and other polymers. Our teeth may be stained when
coloured substances in foods and drinks adhere to the dental plaque.
David’s father drinks a lot of tea every day and his teeth are stained brown.
David bought his father a Super Whitening Enzyme Toothpaste that contains
enzymes and claims to be more effective in removing stains on teeth than
toothpaste without enzymes. The diagram below shows the toothpaste and some
information printed on it.

Super Whitening
Enzyme
Toothpaste
Contains papain and glucanase.
Papain: a protease extracted from
Papain
Glucanase
papayas that catalyses the
breakdown of proteins
Glucanase: an enzyme extracted
--------------------------------------------------
-------------------------------------------------- from bacteria that catalyses the
breakdown of glycans
-----------------------------------

--------------------------------------------------
--------------------------------------------------
-----------------------------------

-------------------
Store in a cool place. Avoid high
temperatures.

a Explain how this toothpaste may help remove tea stain on teeth. (3 marks)
b Why is it not advisable to store this toothpaste at high temperatures?
(1 mark)
c David’s father wants to know whether the claim made by Super Whitening
Enzyme Toothpaste is true or not. David decides to perform an experiment
to test the claim. He has obtained the following materials and apparatus
which can be used for performing the experiment:

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New Senior Secondary Mastering Biology (Third Edition) Chapter 4
Question Bank – New Questions

tea, distilled water, beakers, Super Whitening Enzyme Toothpaste,

toothpaste without enzymes, cotton pads, electronic balance, glass rod,
droppers, calcium phosphate# discs
#
Calcium phosphate is the major component of the outer part of a tooth.

Describe an experiment that David can perform. (5 marks)

d Suggest another application of papain. (1 mark)

-- answer --
a The papain and glucanase in the toothpaste may help break down the proteins
and glycans in the dental plaque respectively. 1m
With the mucus-like substance partially broken down, dental plaque may be
removed more easily during brushing 1m
and the coloured substances in tea adhered to the dental plaque may be removed
together. 1m
As a result, tea stain on teeth may be removed.
b High temperatures will cause a change in shape of the active site of the
enzymes / denaturation of the enzymes in the toothpaste, causing the enzymes to
lose their catalytic ability.
1m
c Immerse two calcium phosphate discs in tea for 12 hours. 1m
Weigh 0.5 g of Super Whitening Enzyme Toothpaste and toothpaste without
enzymes using an electronic balance. Dissolve each toothpaste in 40 cm 3 of
distilled water in a beaker. Stir with a glass rod to dissolve the toothpaste
completely. 1m
Add drops of one toothpaste solution to two cotton pads using a dropper to soak
the cotton pads completely. Repeat with another toothpaste solution. The number
of drops added for soaking the cotton pads should be the same for both
toothpaste solutions.
1m
Put one calcium phosphate disc between cotton pads soaked with each
toothpaste solution. Leave them at room temperature for 5 minutes.
1m
Compare the colour intensity on the cotton pads soaked with different toothpaste
solutions. / Compare the colour change of the calcium phosphate discs. 1m
(or other reasonable answers)
d Papain is added to some facial cleansers to help break down dead cells in the

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New Senior Secondary Mastering Biology (Third Edition) Chapter 4
Question Bank – New Questions

skin. / Papain is used to make meat tenderizers to help break down proteins in the
meat to soften it. (or other reasonable answers) 1m
--------------------------------------------------

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New Senior Secondary Mastering Biology (Third Edition) Chapter 4
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[10287909]
// Overseas exam question // Cross-topic // Experiment // Schematic diagram //
* Students investigated the action of an enzyme that is found in saliva and parts of
the digestive system.
They placed different solutions into holes in starch agar in a Petri dish. Starch
agar is a jelly-like substance containing starch.
The students left the solutions in the holes for several hours. They then stained
the starch agar blue-black with iodine solution.
The diagram below shows the results at the end of their experiment.

water

saliva + acid
saliva

areas stained yellow-brown

boiled saliva with iodine solution
pea extract

starch agar stained

blue-black with iodine solution

a The starch agar surrounding the hole containing saliva was yellow-brown at
the end of the experiment. Explain why. (2 marks)
b The starch agar surrounding the hole containing saliva and acid was blue-
black at the end of the experiment. Explain why. (2 marks)
c The starch agar surrounding the hole containing boiled saliva was blue-
black at the end of the experiment. Use your knowledge of enzyme theory
to explain why. (3 marks)
d i The starch agar surrounding the hole containing pea extract was
yellow-brown at the end of the experiment. Suggest what was present
in the pea extract to cause this. (1 mark)
ii Peas contain starch. A reaction takes place in peas within a few hours
after they are picked. This reaction causes the peas to taste sweeter.
Use the results from the pea extract to explain why. (2 marks)
CCEA GCSE Science (Double Award) Unitised Foundation Tier
Unit B1 Jun 2019 Q7

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New Senior Secondary Mastering Biology (Third Edition) Chapter 4
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-- answer --
a Saliva contains amylase 1m
which catalyses the breakdown of starch into maltose. Hence, no starch was
present in the starch agar surrounding the hole. 1m
b Acid causes denaturation of amylase / a change in shape of the active site of
amylase. 1m
Hence, starch was not broken down into maltose and starch was still present in
the starch agar surrounding the hole. 1m
c Boiling causes denaturation of amylase / a change in shape of the active site of
amylase. 1m
Starch can no longer fit into the active site of amylase. 1m
Hence, no enzyme-substrate complex was formed. 1m
d i Amylase 1m
ii Starch (which does not taste sweet) in the peas is broken down by amylase
1m
into maltose, which tastes sweet. 1m
--------------------------------------------------

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New Senior Secondary Mastering Biology (Third Edition) Chapter 5
Question Bank – New Questions

Chapter 5 Food and humans

Multiple-choice questions

[10288027]
// Data handling // Experiment // Schematic diagram // Basic concepts //
* The diagram below shows an experimental set-up used by a group of students to
determine the energy values of three kinds of food (X, Y and Z).
thermometer

boiling tube
20 cm3 water
mounted needle

burning food

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

Food Change in temperature of the water (°C)

X +26.6
Y +13.1
Z +14.5

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

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

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New Senior Secondary Mastering Biology (Third Edition) Chapter 5
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[10288037]
// Data handling // Comparison // Applying concepts //
** Directions: The following two questions refer to the table below, which shows
the daily requirement of energy per unit body mass of four females (P, Q, R and
S).

Daily requirement of energy

Female
per unit body mass (kJ kg–1)
P 174
Q 154
R 360
S 160

Which of the following combinations shows the most probable identities of the
four females?
P Q R S
A 5-year-old 35-year-old 35-year-old 75-year-old
girl woman pregnant woman woman
B 35-year-old 75-year-old 35-year-old 5-year-old
woman woman pregnant woman girl
C 35-year-old 5-year-old 75-year-old 35-year-old
pregnant woman girl woman woman
D 35-year-old 75-year-old 5-year-old 35-year-old
pregnant woman woman girl woman
D
---------------------------------------------------

[10288050]
// Data handling // Calculation //
* Female Q weighs 56 kg. On a typical day, 30% of her energy requirement was
fulfilled by consuming rice. Given that 100 g of rice can provide 540 kJ of
energy, how much rice had she eaten on that day?
A 4.8 g
B 480 g
C 541 g
D 1600 g
B

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New Senior Secondary Mastering Biology (Third Edition) Chapter 5
Question Bank – New Questions

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New Senior Secondary Mastering Biology (Third Edition) Chapter 5
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Short questions

[10288062]
// Scientific investigation // Data handling // Calculation //
* A group of students carried out an investigation to determine the amount of
vitamin C in five types of fruit juice bought from the supermarket. In the
investigation, they determined the number of drops of each type of fruit juice
needed to decolourize 1 cm3 of DCPIP solution. They then repeated the
procedure with a vitamin C solution of a known concentration. Using the results,
they calculated the amount of vitamin C in each type of fruit juice. The table
below shows the results.

Amount of vitamin C in 100 mL of fruit juice (mg)

Grapefruit juice 32.5
Guava juice 25.4
Lemon juice 24.0
Orange juice 35.0
Pineapple juice 30.0

a Identify the following variables of this investigation:

i dependent variable (1 mark)
ii independent variable (1 mark)
b State two variables that should have been controlled during the
investigation. (2 marks)
c Based on the results of this investigation, calculate the amount of guava
juice that would contain the same amount of vitamin C as in 100 mL of
orange juice. Show your working. (2 marks)

-- answer --
a i Amount of vitamin C in the fruit juice 1m
ii Type of fruit juice 1m
b Volume or concentration of DCPIP solution used / size of drops of fruit juice and
vitamin C solution / extent of shaking of the tubes / temperature
(any 2 or other reasonable answers) 1m x 2
c 35.0 / 25.4 × 100 1m
= 137.8 mL 1m
---------------------------------------------------

© Oxford University Press 5-4

New Senior Secondary Mastering Biology (Third Edition) Chapter 5
Question Bank – New Questions

[10288125]
// Overseas exam question // Graph interpretation // Comparison // Calculation //
* The graph shows how the average daily energy requirement, of 15 to 50 year old
males and females, varies with age.
12 000
average daily energy requirement (kJ)

11 000 Key

male

10 000 female
pregnant
female
9000 breast-
feeding
female
8000

7000
15–18 19–50
age (years)

a Describe and explain the difference in the average daily energy requirement
of 15–18-year-old males and females. (2 marks)
b Pregnancy increases a woman’s average daily energy requirement. Calculate
the percentage increase in the average daily energy requirement due to
pregnancy. Show your working. (3 marks)
c Explain why pregnancy increases a woman’s average daily energy
requirement. (1 mark)
d Give one factor, not shown in the graph, which affects a person’s average
daily energy requirement. (1 mark)
CCEA GCSE Biology Higher Tier Unit 1 2016 Q7a

-- answer --
a Males have a higher energy requirement than females. 1m
Males have a larger body size and more muscles / higher rate of heat loss. 1m
b (9350 – 8500) / 8500 × 100 2m
= +10% 1m
c Energy is needed for the growth of the foetus. 1m
d Level of activity 1m
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© Oxford University Press 5-5

New Senior Secondary Mastering Biology (Third Edition) Chapter 5
Question Bank – New Questions

Structured questions

[10288140]
// Design experiment // Graph interpretation // Calculation // Communication //
** Nancy wants to know the effect of cooking on the amount of vitamin C in
vegetables. She found some data about the amount of vitamin C in three different
kinds of vegetables cooked with different methods online. She then plotted the
bar chart below.
50 Key:
amount of vitamin C in 100 g of vegetable

raw

40 boiled
stir-fried

30
(mg)

20

10

0
white cabbage Chinese water spinach
flowering
cabbage
kind of vegetable

a What conclusions can be drawn from the bar chart about the effects of
boiling and stir-frying on the amount of vitamin C in the three kinds of
vegetables? (2 marks)
b The recommended daily intake of vitamin C for Nancy is 100 mg. With
reference to the data, calculate the amount of stir-fried Chinese flowering
cabbage she needs to consume in a day if she relies only on this dish to
satisfy her requirement of vitamin C. Show your working. (2 marks)
c Design an experiment for Nancy to investigate if the effects of boiling and
stir-frying on the amount of vitamin C in broccoli are similar to those shown
in the bar chart. (6 marks)

© Oxford University Press 5-6

New Senior Secondary Mastering Biology (Third Edition) Chapter 5
Question Bank – New Questions

-- answer --
a Both boiling and stir-frying decrease the amount of vitamin C in vegetables. /
The decrease in the amount of vitamin C caused by boiling is greater than that
caused by stir-frying. /
Boiling and stir-frying cause the greatest decrease in the amount of vitamin C in
water spinach among the three types of vegetables.
(any 2 or other reasonable answers) 1m x 2
b (100 / 32) × 100 1m
= 310 g 1m
c Prepare three portions of broccoli of the same mass. Cut the broccoli in each
portion into small pieces. 1m
Put one portion of broccoli into a test tube containing distilled water and boil it
using a boiling water bath for 2 minutes. Put another portion of broccoli into a
frying pan and stir-fry it for 2 minutes. Collect the broccoli from the test tube or
frying pan and blot dry. Leave the remaining portion untreated. 1m
Put each portion of broccoli into a mortar respectively. Grind them with the same
volume of cool distilled water using a pestle. Squeeze the ground materials
through several layers of pre-moistened fine muslin. Collect the filtrate / juice of
each portion. 1m
Put 1 cm3 of DCPIP solution into three test tubes. Use a dropper to add one type
of juice to the DCPIP solution in one test tube drop by drop with gentle shaking,
until the solution is decolourized. Record the number of drops of juice added.
Repeat with the other two types of juice.
1m
The size of drops / extent of shaking of the tubes / temperature should be kept the
same for the three types of juice. 1m
If the effects of boiling and stir-frying on the amount of vitamin C in broccoli are
similar to those shown in the bar chart, the number of drops of juice needed for
boiled broccoli and stir-fried broccoli to decolourize DCPIP solution will be higher
than that of untreated broccoli juice. 1m
(or other reasonable answers)
--------------------------------------------------

© Oxford University Press 5-7

 New Senior Secondary Mastering Biology (Third Edition) Chapter 5
Question Bank – New Questions

[10288147]
// Overseas exam question // Data handling // Comparison // Basic concepts //
* Look at the table below. It gives information on the nutritional content of a
vegetarian burger and a beefburger.
Total Percentage Fibr Iron
Energ Saturated
fat Cholesterol (%) energy e (g/ (mg/
Food y kcal fat
(g/ (mg/100 g) from total 100 100
(100 g) (g/100 g)
100 g) fat g) g)
Vegetarian
146 4.8 0.5 0 30 6.0 0.5
Burger
Beefburger 291 24.7 10.7 76 76 0 1.6
Adapted from Micronutrient Profile Factsheet. © Quorn
a i Compare the amounts of total fat, saturated fat and cholesterol in the
vegetarian burger and the beefburger. (3 marks)
ii State and explain which burger would be better for long-term health
with respect to energy kcal and percentage (%) energy from total fat.
(4 marks)
The vegetarian burger contains 6 g/100 g fibre; the beefburger does not contain
any fibre.
b i State one function of fibre in the diet. (1 mark)
ii Write down one long-term health problem that is linked to a lack of
fibre in the diet. (1 mark)
c i Explain why the beefburger would be better for health with respect to
iron content. (1 mark)
ii Explain why it is important for health to maintain the correct levels of
iron in the body. (3 marks)
CCEA GCE (AS) Human Body Systems Jun 2021 Q2

-- answer --
a i The amount of total fat in the vegetarian burger (4.8 g/100 g) is lower than
that in the beefburger (24.7 g/100 g). 1m
The amount of saturated fat in the vegetarian burger (0.5 g/100 g) is lower
than that in the beefburger (10.7 g/100 g). 1m
The vegetarian burger has no cholesterol while the beefburger has 76
mg/100 g of cholesterol. 1m
ii The vegetarian burger would be better for health. 1m
The vegetarian burger is lower in calories. 1m

© Oxford University Press 5-8

New Senior Secondary Mastering Biology (Third Edition) Chapter 5
Question Bank – New Questions

The vegetarian burger has a lower percentage energy from total fat. 1m
The excess calories / extra calories from fat can contribute to weight gain /
obesity, which is a risk factor for diabetes / cardiovascular diseases / heart
attack / stroke / cancer. 1m
b i Fibre may help faeces pass out of the body / reduce blood cholesterol
levels.
1m
ii Cancer / cardiovascular diseases / heart attack / stroke 1m
c i The iron content in the beefburger (1.6 mg/100 g) is higher than that in the
vegetarian burger (0.5 mg/100 g). 1m
ii Iron is a component of haemoglobin, 1m
which is a molecule in red blood cells that carries oxygen around the body.
1m
A deficiency in iron may lead to anaemia. 1m
--------------------------------------------------

© Oxford University Press 5-9

New Senior Secondary Mastering Biology (Third Edition) Chapter 6
Question Bank – New Questions

Chapter 6 Nutrition in humans

Multiple-choice questions

[10288225]
// Schematic diagram // Applying concepts //
* The diagram below shows the longitudinal section of a decayed tooth of a man.

decayed part

jawbone

Which of the following statements is/are correct?

(1) The man does not feel pain in his tooth.
(2) The decayed part of the tooth can grow back if the man starts brushing his
teeth properly.
(3) If the tooth decays further, the man will have difficulties in tearing flesh
with the tooth.
A (1) only
B (3) only
C (1) and (2) only
D (2) and (3) only
A
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© Oxford University Press 6-1

New Senior Secondary Mastering Biology (Third Edition) Chapter 6
Question Bank – New Questions

[10288232]
// Schematic diagram // Basic concepts //
* Directions: The following two questions refer to the diagram below, which
shows the human digestive system.
P

R
S

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

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

[10288250]
// Schematic diagram // Applying concepts //
* Lactose intolerance is a common digestive problem among adults. People with
lactose intolerance produce insufficient amounts of lactase. Which of the
following would happen to a person with lactose intolerance within several hours
after consuming milk?
(1) Less water is absorbed from the gut content of structure R into the
bloodstream as compared with normal people.
(2) Lactose can be detected in the gut content of structure S.
(3) Faeces stored in structure T contain milk proteins.
A (1) only
B (3) only
C (1) and (2) only
D (2) and (3) only
C
---------------------------------------------------

© Oxford University Press 6-2

New Senior Secondary Mastering Biology (Third Edition) Chapter 6
Question Bank – New Questions

Short question

[10288259]
// Overseas exam question // Scientific investigation // Schematic diagram //
* Bile helps digest fats.
a Name the organ that produces bile. (1 mark)
An experiment was set up to investigate the effect of bile on the action of lipase.
Two test tubes containing milk and lipase were placed in a water bath at 25 °C.
Bile was added to test tube B.
The time taken to digest the fat in the milk was recorded.

A B

water bath
25 °C

milk + lipase milk + lipase + bile

© CCEA

b What should be added to test tube A to make this a fair test? (1 mark)
The results are shown in the table.

Test tube Time taken to digest fat (min)

A 30
B 10

c What can you conclude from these results? (1 mark)

The diagram shows bile emulsifying a single large fat droplet.

© Oxford University Press 6-3

New Senior Secondary Mastering Biology (Third Edition) Chapter 6
Question Bank – New Questions

bile

single large
fat droplet © CCEA

Look at the diagram.

d Describe what happens when fats are emulsified. (1 mark)
e Explain how emulsification helps lipase digest fats. (1 mark)
CCEA GCSE Biology Foundation Tier Unit 1 2015 Q6b

-- answer --
a Liver 1m
b Distilled water with the same volume as the bile added 1m
c Bile can facilitate the breakdown of fat by lipase. 1m
d Large fat droplets are broken down into smaller droplets. 1m
e Emulsification increases the surface area of fats for lipase to act on. 1m
---------------------------------------------------

© Oxford University Press 6-4

New Senior Secondary Mastering Biology (Third Edition) Chapter 6
Question Bank – New Questions

Structured questions

[10288281]
// Cross-topic // Schematic diagram // Applying concepts //
* Helicobacter pylori is a bacterium which can infect our stomach and cause
gastric ulcer. The bacterium can damage the mucus layer lining the stomach
wall, resulting in pain of the stomach. The diagram below shows the structure of
H. pylori.

flagellum
(hair-like
structure for
movement)

a With reference to the diagram, state two structural differences between

H. pylori and a typical human cell. (2 marks)
b Most bacteria in food cannot survive in the stomach. How would you
explain this? (2 marks)
c Based on the above information, suggest how H. pylori causes gastric ulcer.
(3 marks)
d Patients with gastric ulcer are often prescribed with drugs which inhibit the
secretion of acid in the stomach. How would the digestion of food in
patients taking these drugs be affected? (2 marks)

© Oxford University Press 6-5

New Senior Secondary Mastering Biology (Third Edition) Chapter 6
Question Bank – New Questions

-- answer --
a H. pylori has no true nucleus while human cell has a true nucleus / the genetic
material of H. pylori is lying free in the cytoplasm while that of human cell is
enclosed in the nucleus. /
Membrane-bounded organelles are absent in H. pylori but present in the human
cell. /
H. pylori has flagella while human cell does not have any flagella.
(any 2) 1m x 2
b Gastric glands in the stomach secrete gastric juice which contains hydrochloric
acid. 1m
Hydrochloric acid is a strong acid which kills most bacteria in food. 1m
c As the mucus layer lining the stomach wall is damaged by H. pylori, tissues in the
stomach wall may come into contact with gastric juice. 1m
The hydrochloric acid in gastric juice damages the tissues in the stomach wall
1m
and the pepsin in gastric juice digests the tissues in the stomach wall, 1m
resulting in gastric ulcer.
d With less acid secreted, the pH of the gastric juice would increase. 1m
The activity of pepsin may be lowered and less proteins may be digested in the
stomach. 1m
---------------------------------------------------

© Oxford University Press 6-6

New Senior Secondary Mastering Biology (Third Edition) Chapter 6
Question Bank – New Questions

[10288289]
// Cross-topic // Schematic diagram // Basic concepts //
* The diagram below shows the digestion of starch taking place in the ileum and
the absorption of glucose and vitamin D in the ileum.
lumen of ileum epithelium of ileum capillary lacteal

amylase
starch molecule P

enzyme Q
on the cell
membrane
glucose processes X and Y

vitamin D process Y

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

© Oxford University Press 6-7

New Senior Secondary Mastering Biology (Third Edition) Chapter 6
Question Bank – New Questions

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

© Oxford University Press 6-8