CAMBRIDGE IGCSE™ COMBINED AND CO-ORDINATED SCIENCES: BIOLOGY WORKSHEET ANSWERS
The questions and example answers that appear in this digital material were written by the authors.
Worksheet answers – Chapter B3
B3.1A: Classifying carbohydrates
Question Answer
1 A
glucose – in ‘sugars’
2a
starch – in ‘polysaccharides’
2bi storage (of food / carbohydrate / chemical energy)
2 b ii used in respiration to release energy / used as a source of (chemical) energy
indication that the bonds (lines joining the hexagons) are broken by a digestive enzyme /
3 amylase / carbohydrase
4a cooking time
4b temperature, mass of sweet potato, variety of sweet potato, age of sweet potato, cooking method
Benedict’s test
crush a small known mass of sweet potato in a known volume of water
4c add Benedict’s reagent
heat to over 65 °C or boil
observe the colour
B3.1B: Classifying carbohydrates
Question Answer
1 C
cellulose and glycogen – in ‘polysaccharides’
2a sucrose, maltose – in ‘disaccharides’
starch – underlined once
glycogen – underlined twice
2b sucrose – circled once
glucose – circled twice
cellulose – in a box
(continued)
1
© Cambridge University Press & Assessment 2023
CAMBRIDGE IGCSE™ COMBINED AND CO-ORDINATED SCIENCES: BIOLOGY WORKSHEET ANSWERS
Question Answer
use Figure 3.2 from question 3 in the help sheet for WS B3.1 with indication that the bonds (lines joining the
hexagons) are broken by a digestive enzyme / amylase / carbohydrase
dependent variable – cooking time
factors to be kept constant – temperature, mass of sweet potato, variety of sweet potato, age of sweet
potato, cooking method
test – Benedict’s test
4 crush a small known mass of sweet potato in a known volume of water
add Benedict’s reagent
heat to over 65 °C or boil
observe the colour
B3.1C: Classifying carbohydrates
Question Answer
For the reducing sugar:
crush a small mass of eggplant in water
add Benedict’s reagent
heat to over 65 °C or boil
1 would see no colour change / reagent would stay blue.
For the starch:
cut a piece of eggplant to expose the inner part to be tested
add a few drops of iodine solution
would see colour change from brown to blue–black.
Polysaccharides may include: cellulose, glycogen
2a Monosaccharides may include: fructose
Disaccharides may include: sucrose
Any two from:
cellulose – making plant cell walls / fibre in animal diets
2b starch – food storage in plants / energy source in animal diets
sucrose – form of carbohydrate that is transported in plants / energy source in animal diets
fructose – found in fruits / energy source in animal diets
(continued)
2
© Cambridge University Press & Assessment 2023
CAMBRIDGE IGCSE™ COMBINED AND CO-ORDINATED SCIENCES: BIOLOGY WORKSHEET ANSWERS
Question Answer
use Figure 3.2 from question 3 in the help sheet for WS B3.1 with indication that the bonds
(lines joining the hexagons) are broken by a digestive enzyme / amylase / carbohydrase
dependent variable – cooking time
factors to be kept constant – temperature, mass of sweet potato, variety of sweet potato, age of sweet
potato, cooking method
test – Benedict’s test
4
crush a small known mass of sweet potato in a known volume of water
add Benedict’s reagent
heat to over 65 °C or boil
observe the colour
B3.2A: Proteins and fats
Question Answer
1 carbon, hydrogen, oxygen, nitrogen
2 carbon, hydrogen, oxygen
add some milk to a test-tube
add a few drops of biuret solution or biuret reagent
3 colour change from blue
to violet or purple if protein is present
add some butter to a test-tube
add ethanol
4 dissolve the butter in the ethanol
add water and shake
the mixture will go cloudy or milky if fat is present
proteins are made from one type of molecule
amino acids
5 fats are made from two types of molecules
fatty acids and glycerol
3
© Cambridge University Press & Assessment 2023
CAMBRIDGE IGCSE™ COMBINED AND CO-ORDINATED SCIENCES: BIOLOGY WORKSHEET ANSWERS
B3.2B: Proteins and fats
Question Answer
1a carbon, hydrogen, oxygen, nitrogen
1b sulfur
2 carbon, hydrogen, oxygen
add some milk to a test-tube
add a few drops of biuret solution or biuret reagent
3
colour change from blue
to violet or purple if protein is present
add some butter to a test-tube
add ethanol
4 dissolve the butter in the ethanol
add water and shake
the mixture will go cloudy or milky if fat is present
5i Molecule a is a fatty acid and is used to make fats or oils.
5 ii Molecule b is an amino acid and is used to make proteins.
B3.2C: Proteins and fats
Question Answer
proteins and fats both contain carbon, hydrogen and oxygen
1 proteins contain nitrogen but fats do not
some proteins contain sulfur but fats do not
idea that mass of each sample (hazelnut or peanut) is the same
grind each nut into a fine powder
method for grinding, e.g. pestle and mortar or crush between two hard objects
2
suspend each in water in a test-tube
equal volume of water used to suspend each
add biuret reagent
equal number of drops or equal volume added to each
compare the colour change
colour change is blue to violet or purple
the one with more protein should go purple sooner or a stronger shade of purple
method of comparing, such as holding them against a white background
Proteins in the diet are broken down into amino acids which are taken into cells or tissues and
3 re-assembled to make different proteins.
i Molecule a is a fatty acid and is used to make fats or oils.
4
ii Molecule b is an amino acid and is used to make proteins.
4
© Cambridge University Press & Assessment 2023
