TEST 1

BIOLOGY – YEAR 10

DURATION: 50MINUTES

NAME ………………………………………………………………………………………………………………………………..

DATE ……………………………………………………………………………………………………………………………….

READ THESE INSTRUCTIONS FIRST

Answer all questions in the spaces provided on the question paper.
You should show all your working on the question paper.
Circle the right alternative

Mark
Below are topical multiple-choice questions. Circle the right alternative.

1 Small molecules are used as the basic units in the synthesis of large food molecules.

Which statement is correct?

A Amino acids are basic units of carbohydrates.

B Fatty acids are basic units of glycogen.
C Glycerol is a basic unit of oils.
D Simple sugar is a basic unit of protein.

2 When a substance is added to meat, amino acids are produced.

What is this substance?

A a hormone
B an enzyme
C an oil
D water

3 The diagram shows part of a protein molecule.

What does X represent?

A amino acid
B fatty acid
C glycerol
D sugar
4 Four different foods were tested for their composition.

The results are shown in the table.

Which food contains protein but not reducing sugar or starch?

Benedict’s test iodine test biuret test

A blue black purple

B blue brown purple

C brick red black blue

D brick red brown blue

5 The diagram represents a protein molecule.

What do the small circles represent?

A amino acids
B fatty acids
C glycerol
D simple sugars
6 Which row shows the elements and basic units that are used in the construction of large food
molecules?

7 Which nutrient produces a purple colour when mixed with biuret solution?

A fat
B protein
C reducing sugar
D starch

8 Which simple molecules are the basic units of protein?

A amino acids
B fatty acids
C sugars
D vitamins

9 Which food-testing reagent shows a positive result when it turns from blue to purple?

A Benedict’s solution
B biuret reagent
C ethanol
D iodine solution
10 The diagram shows two food tests carried out on solution X.

test 1 test 2

biuretBenedict’s
solutionsolution
red
colour

heat

solution X purple solution X

colour

Which nutrients are present in solution X?

A protein and starch

B protein and sugar
C starch and fat
D starch and sugar

11 The data show the concentrations of sugar and starch in an onion.

total sugar including

starch
reducing sugar
/ g per 100g / g per 100g

0.
37
The onion is tested with Benedict’s solution and iodine solution.

Which set of results is correct?

12 The diagram shows two food molecules before and after they have been digested by enzymes.

R
P

Q
S

before after

What identifies the products of fat digestion?

A P and R

B B P and S

C C Q and R

D D Q and S

13 Four foods were tested for each of the following nutrients:

fat (using ethanol); protein (using the

biuret test); reducing sugar (using
Benedict’s solution),

Which food contains protein and fat?

14 The graphs show the quantities of selected vitamins and mineral ions in four foods.
vitamin C vitamin D iron mg calcium mg
mg per 100 g µg per 100 g per 100 g per 100 g
30 15 3 150

20 10 2 100

10 5 1 50

0 0 0 0

Which food is the richest source of the vitamin or mineral ions essential for the transport of
oxygen by the blood?

A beans
B egg
C fish
D fruit

15 A human cell contains a length of DNA that carries the code for making which substance?

A fat
B glycogen
C lipase
D starch
16 A student set up a test-tube containing starch, water and amylase.

How could the student test whether the amylase had digested all the starch?

A Add Biuret solution.

B Add dilute hydrochloric acid.
C Add iodine solution.
D Weigh the test-tubes and contents before and after the experiment.

17 When solution X is tested with iodine solution, a blue-black colour is observed.

A different solution, Y, is added to a new sample of solution X and the mixture is shaken and left
for 30 minutes at 40 °C. When tested with iodine solution, an orange-brown colour is observed.

What are solutions X and Y?

X Y

A maltose amylase
B maltose lipase

C starch amylase

D starch lipase

18 Nutrients are made up of smaller basic units. Nutrients can be identified by food tests.

Which nutrient is a protein?

19 Which pair of substances is transported in the phloem?

A amino acids and protein

B amino acids and sucrose
C protein and starch
D starch and sucrose

20 Water is a good solvent.

What does this mean?

A It dissolves well in many other substances.

B It flows easily through vessels.
C It is permeable to gases.
D Many substances dissolve well in it.

21 What does the digestion of starch produce?

A fatty acids
B glucose
C mineral salts
D water
22 Which solutions are used for testing for protein, reducing sugar and starch?

23 Which elements do carbohydrates contain?

A carbon, hydrogen and oxygen

B carbon, hydrogen and sulphur
C carbon, nitrogen and oxygen
 D carbon, nitrogen and Sulphur

24 Which graph shows the effect of temperature on the activity of an enzyme?

A B
0 5 100

enzyme
activity enzyme
activity

0 5 100
temperature / °C temperature / °C
C

enzyme enzyme
activity activity

0 5 100 0 5 100 temperature / °C temperature / °C

25 The diagram represents enzyme action.

+ +

W X Y

What are parts W, X and Y in this chemical reaction?

 X

25 The diagram represents a chemical reaction.

reactants product

Which diagram represents the enzyme for this reaction?

A B C D

26 The table shows the conditions in four test-tubes containing equal amounts of starch and
salivary amylase.

In which test-tube is the starch broken down fastest?

temperature
pH
/ °C
A 2 27

B 2 37
C 7 27
D 7 37
27 The diagram shows the effect of an enzyme working in the human digestive system.

enzyme at pH 1.5
and temperature 37 °C

protein amino acids

What would reduce the rate of production of amino acids?

A removing the amino acids as they are formed

B increasing the amount of protein
C raising the temperature to 40 °C

D raising the pH to 7.5

28 Which group of compounds ensures that metabolic reactions take place effectively?

A carbohydrates

B enzymes

C fatty acids

D hormones
29 The diagram shows an experiment on the digestion of the protein in egg albumen by protease.

The protease was taken from a human stomach.

In which test-tube will the protein be digested most quickly?

30 Which effect does a gradual decrease in pH from 13 to 1 have on the action of amylase?

A slows it down only

B slows it down then speeds it up
C speeds it up only
D speeds it up then slows it down

31 An enzyme in potato cells causes oxygen to be produced from hydrogen peroxide.

Cubes of potato were incubated with hydrogen peroxide at different temperatures.

The numbers of bubbles of oxygen released per minute were counted at each temperature.

The table shows the results.

The results suggest the optimum temperature for the enzyme is between which two values?

A 15 °C and 35 °C

B 35 °C and 45 °C
 C 35 °C and 55 °C

D 45 °C and 55 °C

32 Which graph shows the effect of temperature between 20 °C and 35 °C on the activity of a
human digestive enzyme?

33 Lactase is a human enzyme that catalyses the breakdown of lactose in milk.

At which temperature does lactase work fastest?

A 0 °C

B 18 °C

C 37 °C

D 100 °C
34 The graph shows the effect of pH on a particular enzyme-controlled reaction.

rate of
reaction

1 2 3 4 5 6 7 8 910111213

pH

When is the enzyme not active?

A at pH 1 and pH 13
B at pH 3 and pH 11
C at pH 5 and pH 9
D at pH 7

35 What happens to most enzymes above 60 °C?

A They are denatured.

B They are destroyed by white blood cells.

C They are digested.

D They are made more active.

36 An experiment was carried out to investigate the effect of pH on enzyme action. The graph
shows the results.

y-axis

x-axis
 What are the labels for the x-axis and the y-axis?

37 The enzyme catalase, found in potato, speeds up the breakdown of hydrogen peroxide. The
reaction releases a froth of oxygen bubbles.

The diagram shows an experiment to find the effect of changes in pH on the rate of

this reaction.

The table shows the time taken for the froth of bubbles to reach the top of the test-
tube at different pH values.

Which pH is nearest to the optimum (best) for this enzyme?

A pH 4 B pH 5 C pH 6 D pH 7
38 What is a characteristic of all catalysts?

A They are broken down in the reaction.

B They are made of protein.
C They are not changed by the reaction.
D They do not change the rate of the reaction.

39 The diagram shows the lock and key model of enzyme action.

1 2

Which is the enzyme and which is the substrate?

40 The table shows the temperature and pH at which four different enzymes are most
active.

Which enzyme is a protease from the stomach?

41 Which statement is correct for all catalysts?

A They are enzymes.

B They are proteins.
C They speed up chemical reactions.
D They work in living organisms

42 Two enzyme-controlled reactions are shown.

From these reactions, what deduction can be made about enzymes?

A Enzyme 1 has been changed to enzyme 2.

B Enzyme 2 slows down the production of amino acids.
C Enzymes can build up large molecules.
D Enzymes only break down large molecules.

43 The temperature of an enzyme-controlled reaction is increased by 10 °C.

How does this affect the rate of reaction?

A It always increases the rate.

B It always decreases the rate.

C It may increase or decrease the rate.

D It has no effect on the rate.

44 In an experiment, the effect of temperature on the action of amylase is investigated.

Six different test-tubes are set up, each containing a mixture of amylase and starch solution.

Which condition should not be kept the same in each of the six test-tubes?

A concentration of amylase
B pH
C temperature
 D volume of starch solution

45 The graph shows the effect of pH on the rate of reaction of three different enzymes.

What does the graph show?

A Each enzyme works best at a different pH.

B Each enzyme works best over a narrow temperature range.
C Enzymes work best in acid conditions.
D Enzymes work best in alkaline conditions.

46 Some plants digest insects and use the nutrients for growth.

What must these plants produce to digest the insects?

A acids
B alkalis
C enzymes
D hormones
47 The graph shows the effect of pH on the activity of two enzymes.

At which pH is the activity of both enzymes the same?

A 1 B 3 C 5 D 8

48 A human digestive enzyme breaks down its substrate at a fast rate at 35 °C.
What would occur if the enzyme and substrate were kept at 75 °C?

A The enzyme would stop working and be denatured.

B The reaction would continue at the same rate.
C The reaction would take place more quickly.
D The reaction would take place more slowly.

49 The diagram shows the action of amylase.

amylase part of a
starch molecule

What is the function of the enzyme amylase?

A breaks down the substrate into amino acids

B changes the product into the substrate
C increases the rate of starch breaking down into glucose

D increases the rate of starch breaking down into maltose

50 What are enzymes made of?

A carbohydrates
B DNA
C fats
D proteins

51 At which temperature do most enzymes from the human body become completely denatured?

A 0 °C B 27 °C C 40 °C D 65 °C

52 Six test-tubes were set up at different temperatures. Each contained identical solutions
containing starch and amylase mixtures. The table shows the time taken for the reactions to
finish in each test-tube.

At which temperature does the amylase work best?

A 15 °C B 35 °C C 45 °C D 65 °C

53 The graph shows how the rate of an enzyme-controlled reaction changes with temperature.

rate of
reaction

temperature X

What is happening within the temperature range marked X?

A The enzyme is becoming denatured.

B The enzyme is being used up.
C The reaction is occurring at body temperature.
D The reaction is occurring at the optimum temperature.
54 Which graph shows the effect of temperature on the activity of a human digestive enzyme?

A B

rate of rate of
reaction reaction

2 70 2 70
temperature / °C temperature / °C

C D

rate of rate of
reaction reaction

2 70 2 70
temperature / °C temperature / °C

55 Which substance is an enzyme?

A bile
B fibrinogen
C lipase
D maltose

56 Which are characteristics of enzymes?

A They are carbohydrates and biological catalysts.

B They are carbohydrates and chemical messengers.
C They are proteins and biological catalysts.
D They are proteins and chemical messengers.

57 What helps proteins to change into amino acids?

A antibodies
B auxins
C enzymes
 D hormones

58 The graph shows the effect of pH on the rate of reaction of an enzyme.

pH

59 An enzyme from the stomach that digests protein, and cooked egg white that contains protein,
are placed in four test-tubes.

When the egg white is digested the mixture becomes clear.

Which tube becomes clear first?

60 The apparatus shown in the diagram was used for an experiment on starch digestion.

Which tube would contain most sugar after 20 minutes?

END