Student Book answers B3 Organisation and the digestive system
B3.1 Tissues and organs
Question Answer Marks Guidance
number
1a collection of cells of similar structure and function all working together 1
1b collection of different tissues working together to carry out a specific 1
function
2a specialised cell (found individually) 2
2b organ (several tissues working together) 2
2c organ (several tissues working together) 2
3 Layer of muscular tissue contracts to churn up food, 1 Any other valid point
mixing it with digestive juices to help physical and chemical digestion. 1
Glandular tissue produces enzymes to break down food. 1
Folded lining provides increased surface area. 1
Tough epithelial tissue covers and protects inside and outside of organ. 1
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Student Book answers B3 Organisation and the digestive system
B3.2 The human digestive system
Question Answer Marks Guidance
number
1 A–3 1
B–4 1
C–1 1
D–2 1
2 An organ is a collection of several different tissues that work together to 2
carry out a particular function (any two examples).
An organ system is a number of organs working together to carry out a 2
major function (any two examples).
3 Each part of digestive system relies on preceding parts. 1
Stomach relies on mouth, teeth, and salivary glands to deliver chunks of 1
chewed food.
Small intestine depends on stomach to continue digestive process 1
and on enzymes made by pancreas to help with the digestive process. 1
Large intestine can only deal with remains of food already digested in 1
the small intestine (soluble molecules absorbed into blood, leaving
waste material and water),
absorbing water and removing faeces from body. 1
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Student Book answers B3 Organisation and the digestive system
B3.3 The chemistry of food
Question Answer Marks Guidance
number
1a molecule made up of long chains of amino acids 1
1b structural components 1
hormones 1
antibodies 1
enzymes (catalysts) 1
2 similarities: 6 Any other valid point.
• vital components of a balanced diet
• contain carbon, hydrogen, and oxygen
• large molecules made up of smaller molecules joined together
differences:
• carbohydrates made up of sugar units
• lipids made up of fatty acids and glycerol
• proteins made up of long chains of amino acids
• lipids insoluble in water
• proteins contain nitrogen
3a iodine test 1
yellow‑red iodine solution turns blue‑black if starch present 1
3b ethanol test 1
ethanol added to solution gives cloudy white layer if lipid present 1
4 Lipids are made up of three molecules of fatty acids joined to a 1
molecule of glycerol.
Different combination of fatty acids 1
determines whether lipid is solid (fat) or liquid (oil). 1
5 Complex carbohydrates are made up of long chains of simple sugars 1
joined together. 1
Simple sugars are basic units of complex carbohydrates. 1
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Student Book answers B3 Organisation and the digestive system
B3.4 Catalysts and enzymes
Question Answer Marks Guidance
number
1a substance that speeds up a chemical reaction but is not used up or 1
involved in the reaction and can be used many times over
1b large protein molecule that acts as biological catalyst 1
1c area in structure of enzyme with unique shape that binds to specific 1
substrate
2a protein 1
2b Substrate of reaction to be catalysed fits into active site of enzyme like 1
a lock and key.
Once in place, enzyme and substrate bind together. 1
Reaction takes place rapidly 1
and products are released from active site. 1
Enzyme then ready to catalyse another reaction. 1
3a building large molecules from smaller ones 1 Any other valid example.
changing one molecule into another 1
breaking down large insoluble molecules into smaller soluble ones 1
3b Chemical reactions needed for life could not take place fast enough 1
without enzymes to speed them up.
Each reaction controlled by specific enzyme 1
so that many metabolic reactions can take place in same small space 1
without interfering with one another.
Enzymes enable cells to perform basic reactions (e.g., respiration) 1
and specific reactions to carry out particular functions 1
simultaneously. 1
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Student Book answers B3 Organisation and the digestive system
B3.5 Factors affecting enzyme action
Question Answer Marks Guidance
number
1 Rate of enzyme‑controlled reaction initially increases as temperature 1
increases, up to optimum temperature.
Once temperature exceeds 40 °C, protein structure of enzyme starts to 1
break down.
Rate of reaction slows and ultimately stops when enzyme is denatured 1
(stops working).
2 Both change shape of active site 1
both change rate of enzyme‑controlled reaction and ultimately stop it. 1
Temperature permanently denatures most enzymes over about 40 °C. 1
Different enzymes work best at different pH levels. 1
3 If body temperature increases too much (e.g., over 40 °C), proteins 1
making up cell structure start to be damaged and shape of protein
molecules making up enzymes is affected.
This changes shape of active sites 1
making enzymes less effective and ultimately denaturing them, 1
preventing chemical reactions necessary for life.
Reducing temperature in ill person represents balancing act between 1
damaging harmful microorganisms and damaging ill person’s own cells.
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Student Book answers B3 Organisation and the digestive system
B3.6 How the digestive system works
Question Answer Marks Guidance
number
1a amylase: salivary glands, pancreas 1
protease: stomach, pancreas, small intestine 1
lipase: pancreas, small intestine 1
1b amylase: carbohydrate to sugar 1
protease: proteins to amino acids 1
lipase: lipids to fatty acids and glycerol 1
1c amylase: mouth, small intestine 1
protease: stomach, small intestine 1
lipase: small intestine 1
2a about pH 2 1
2b about pH 8 1
2c Activity levels increase up to optimum pH 1
then fall fast. 1
2d Increase in pH affects shape of active site of enzyme 1
so it no longer bonds to the substrate. 1
Enzyme ultimately denatured 1
and no longer catalyses reaction. 1
3 Large insoluble molecules in food cannot be absorbed into the blood. 1
They have to be broken down to form small insoluble molecules that 1
can be absorbed.
Role of enzymes is to catalyse breakdown of food 1
so food can be digested at the right speed 1
and in the right region of the gut 1
to be absorbed and used by the body. 1
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Student Book answers B3 Organisation and the digestive system
B3.7 Making digestion efficient
Question Answer Marks Guidance
number
1a acidic 1
1b Hydrochloric acid is made in glands in the stomach lining 1
to produce low pH (acidic conditions). 1
1c alkaline 1
1d Liver produces bile, stored in gall bladder and released when food 1
enters small intestine.
Bile is alkaline, neutralising stomach acid to create a slightly alkaline 1
environment in small intestine.
2a Bile emulsifies fats, 1
breaking large fat droplets into smaller droplets. 1
2b Fats do not mix with other liquids in digestive system, staying as large 1
globules that are hard for lipase enzymes to act on.
Larger surface area produced by bile action 1
allows enzymes to reach more fat molecules and break them down 1
more quickly.
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