RAIMONDI COLLEGE MOCK SERIES

HONG KONG DIPLOMA OF SECONDARY EDUCATION EXAMINATION

BIOLOGY TEST

(MARKING SCHEME)

Time allowed: 40 minutes

This paper must be answered in English

GENERAL INSTRUCTIONS

1 There are THREE sections, A, B and C, in this Paper. You are advised to finish Section A in about 10 minutes.

2 Section A consists of multiple-choice questions in this question paper. Section C contains conventional questions printed
separately in Question-Answer Book.

3 Answers to Section A should be marked on the Multiple-choice Answer Sheet while answers to Section B and C should be
written in the spaces provided in Question-Answer Book. The Answer Sheet for Section A and the Question-Answer
Book for Section B and C will be collected separately at the end of the examination.

INSTRUCTIONS FOR SECTION A (MULTIPLE-CHOICE QUESTIONS)

1 Read carefully the instructions on the Answer Sheet. After the announcement of the start of the examination, you should first
stick a barcode label and insert the information required in the spaces provided. No extra time will be given for sticking on
the barcode label after the ‘Time is up’ announcement.

2 When told to open this book, you should check that all the questions are there. Look for the words ‘END OF SECTION A’
after the last question.

3 All questions carry equal marks.

4 ANSWER ALL QUESTIONS. You are advised to use an HB pencil to mark all the answers on the Answer Sheet, so that
wrong marks can be completely erased with a clean rubber. You must mark the answers clearly; otherwise you will lose
marks if the answers cannot be captured.

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5 You should mark only ONE answer for each question. If you mark more than one answer, you will receive NO MARKS for
that question.

Not to be taken away before the

6 No marks will be deducted for wrong answers.
end of the examination session

A. Multiple choice (15 marks)

There are 10 questions in this section.
The diagrams in this section are NOT necessarily drawn into scale.

1. The table below shows the average number of drops of different fruit juices needed to decolourize 1 cm 3 of DCPIP
solution in an investigation.

Average number of drops needed to

Fruit juice decolourize
3
1 cm of DCPIP solution

P 14

Q 7

R 28

S 16

From the results, which fruit juice is best for preventing scurvy?
A. P
B. Q
C. R
D. S

Directions: Questions 2 and 3 refer to the diagram below, which shows the percentages of different food substances
in four foods.

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2. Which of the following correctly identifies the foods?
P Q R S
A. Rice Fish Cabbage Beef
B. Rice Carrot Pork Fish
C. Carrot Pork Fish Bread
D. Pork Bread Beef c Carrot

3. A student performed different food tests on food P. Which of the following results would he get?
Iodine test Spot test
A. Positive Positive
B. Positive Negative
C. Negative Positive
D. Negative Negative

4. Which of the following statements about dietary fibre is/are correct?

(1) Dietary fibre can be classified into energy-rich fibre and high protein-fibre.
(2) Soluble fibre can be digested and absorbed into our body.
(3) Dietary fibre stimulates the peristalsis of the intestine.
A. (1) only
B. (1) and (3) only

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 C. (3) only
D. (2) and (3) only

Directions: Questions 5 to 6 refer to the diagram below, which shows the nutrition label of a food product:

5. Which of the following food substances provides most of the energy content in this food product?
A. Fat
B. Protein
C. Sodium
D. Carbohydrate

6. The food product bearing this nutrition label is most likely to be

A. Milk
B. Bread

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 C. Sausages
D. Potato chips

7. The graph slow shows the relationship between the dietary fibre content of a meal and the mean retention time
(i.e. the duration of which undigested materials stay in the large intestine) in the human body:

Which of the following can be deduced from the graph?

A. Meals with more dietary fibre can increase the bulk of faeces.
B. Meals with more dietary fibre can hold more water, and so soften the faeces better.
C. Meals with less dietary fibre have more nutrients, and a longer time is required to complete absorption.
D. Meals with less dietary fibre result in harder faeces due to an increased time for water absorption.

Directions: Questions 8 and 9 refer to the diagram below, which shows the inter-conversion of compounds in a
living organism:

8. Which of the following statements must be correct?

A. Compound Y must be formed by 2 molecules of compound X.
B. Compound Y can produce a brick-red precipitate in the Benedict’s test.
C. Compound Z is abundant in plants only.
D. Compound Z is insoluble in water while compound X is.

9. During the reverse of conversion from compound X to compound Y,

A. A water molecule is gained and the molecule Y is broken down.
B. A water molecule is lost and 2 molecules of X combines to form compound Y.
C. This reaction is similar to the formation of triglycerides from fatty acids and glycerol.

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 D. This reaction is called condensation.

10. The diagram below shows the composition of milk.

Which of the components in milk provide(s) the largest amount of energy?

A. water
B. milk sugars
C. minerals
D. proteins
11. Which of the following is a major source of energy when under starvation?
A. carbohydrates
B. lipids
C. proteins
D. vitamins

12. The following bar chart shows the relative amounts of certain food substances taken in daily by 4 different
persons. Which person is the least likely to suffer from rickets?

A. B.
relative amounts

relative amounts

C. D.
relative amounts

relative amounts

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Key : vitamin C vitamin D

iodine calcium

Directions: Questions 13 and 14 refer to the pie charts below which show the proportions of carbohydrate, fat and
protein in four kinds of diet :

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13. Which diet provides the greatest amount of energy per unit mass ?
A. P
B. Q
C. R
D. S

14. Which is a balanced diet ?

A. P
B. Q
C. R
D. S

15. Which of the following is not a source of vitamin D?

A. Fish oil
B. UV light
C. Egg yolks
D. Milk

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A. Fill in the blanks (10 marks)

Fill in the blanks with suitable words.

1. In food tests, a positive result indicates the presence of a particular food substance.
2. Amino acids can be joined together to form a dipeptide through a peptide bond.
3. Water acts as a medium of transport, such as being a component in blood.
4. Vitamin D helps to maintain our bones healthy by promoting the absorption of phosphate and calcium.
5. Insufficient vitamin A may lead to night blindness — a deficiency disease which people poorly see in the dark.
6. Food substances that are rich in calcium include vegetables like kale/broccoli/spinach, milk and dairy products.
7. Food substances can be classified into 2 main categories: primary food substances and protective food substances.
8. Sucrose, maltose and lactose are known as disaccharides.
9. Monosaccharaides are one-unit sugars.
10. Food serves as a fuel to give us energy and strength.

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B. Structured questions (40 marks)
1. A student carried out an investigation on the effects of cooking methods on the vitamin C content of cabbage. She
prepared three samples of cabbage juices X, Y and Z. Sample X was obtained from uncooked fresh cabbage, while
samples Y and Z were obtained from cabbage cooked using different methods. The table below shows the number
of drops of the table below shows the number of drops of the different samples needed to decolourize 1 cm 3
DCPIP solution.

Cooking method Number of drops

X Uncooked 50
Y Added to cold water and then boiled for 5 minutes 250
Z Added to boiling water and then boiled for 5 minutes 110

(a) Briefly describe how to carry out the DCPIP test. (3 marks)

(b) It is known that the student has week, bleeding gums and poor healing of wounds.
(i) Suggest a possible deficiency disease the student has. (1 mark)
(ii) Which type of cooking method would you recommend her to cook a cabbage to eat? Explain.
(4 marks)
(iii) Suggest two other types of found source that she can eat. (2 marks)

(c) It is known that the cabbage has more vitamin C content when cooking it by using oil instead of water.
(i) Account for this phenomenon. (3 marks)
(ii) Suggest two functions of the oil eaten with the cabbage. (2 marks)

(d) Cabbage also contains dietary fibres. Suggest two deficiencies related to consuming less cabbage. (2 marks)

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2. The table below shows the average intake of energy and some food substances per person per day in Country Y.

Average intake per day Year

2005 2010 2015 2020
Total energy (kJ) 10463 10672 10881 11300
Carbohydrates (g) 330 331 331 330
Proteins (g) 90 93 94 99
Lipids (g) 81 86 90 99

(a)
(i) Describe the changes in the intake of total energy, carbohydrates, proteins and lipids during the period
studied. (2 marks)
(ii) Calculate the percentage of energy derived from carbohydrates, proteins and lipids respectively in
2020. (3 marks)
(iii) It is recommended that not more than 30% of the total energy should be derived from lipids.
Comment on the lipid intake calculated in (a)(ii). (2 marks)

(b) The diagram below shows the nutritional information on a carton of milk.

(i) Calculate the energy value of the whole carton of milk. Show your calculations. (2 marks)
(ii) Describe a food test to confirm the presence of fat in the milk. (3 marks)
(iii) It is known that it contains a small amount of sugar. Suggest two possible types of sugar present in
milk. (2 marks)

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3. In recent years, more and more people have followed vegetarian diets. According to vegetarianism,
people’s diets can be generally categorized into three groups as shown in the table below.
Type of diet Content of the diet
Non-vegetarian diet All kinds of food
Lacto-ovo vegetarian diet All kinds of food without meat
Strict vegetarian diet Plants only
The bar chart below shows the percentages of proteins (by mass) in the above three types of diets.

(a)
(i) From the above bar chart, which diet contains the greatest percentage of proteins? (1 mark)
(ii) Explain why this type of diet contains the greatest percentage of protein. (1 mark)

(b) Explain why people adopting lacto-ovo vegetarian diets can still obtain enough proteins despite not
eating meat. (2 marks)

(c) Considering the nutritional content, state two benefits of consuming vegetarian diets. (2 marks)

(d) Why may the strict vegetarian diets not be suitable for young children? (2 marks)

(e) Vitamin B12 can only be naturally obtained from animal-based food. Suggest how vegetarians can
obtain sufficient vitamin B12. (1 mark)

END OF PAPER

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Answers:

1.
(a) Add the cabbage solutions from cabbage X, Y and Z into 1 cm3 DCPIP solution drop by drop. (1)
As the presence of vitamin C would cause the decolourization of DCPIP solution, (1)
count the number of drops needed to decolourize the DCPIP solution. (1)

(b)
(i) Scurvy. (1)

(ii) She should cook the cabbages by using boiling water and boil for 5 minutes. (1)
This is because she had scurvy, which is the deficiency disease of/ she has insufficient vitamin C. (1)
Since cabbage juice Z can decolourize DCPIP solution with fewer number of drops, (1)
cabbage juice Z contains more vitamin C than that in Y. (1)
Therefore, to obtain maximum amounts of vitamin C, she should cook the cabbage using the method
did in Z.

(iii) Bell peppers/broccoli/guavas/kiwi fruits. (2) (Any 2, or other reasonable answers)

(c)
(i) This is because vitamin C is a water-soluble vitamin. (1)
Therefore, when cooking cabbage with water, some vitamin C may dissolve in the water and the
cabbage will contain less vitamin C. (1)
However, it won’t dissolve in oil and hence cabbage will have a higher vitamin C content when it is
cooked with oil.

(ii) Oil contains lipids which helps:

 As energy reserves, which is stored as adipose tissues that provides energy when needed.
 As a shock absorber to protect internal organs.
 As a heat insulator to reduce heat loss from the body.
(Any 2)

(d) Deficiency of dietary fibres may lead to constipation and it might be related to colorectal cancer. (2)

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2.
(a)
(i) The average intake of total energy, proteins and lipids increased, (1)
while the intake of carbohydrates remains the same. (1)

(ii) Carbohydrates: 49.9% (1)

Proteins: 15.9% (1)
Lipids: 34.1% (1)

(iii) As the percentage obtained in (a)(ii) is higher than 30%, (1)

the average intake is not recommended compared to the standard. (1)

(b)
(i) The energy value is: 273 × 10 = 2730 kJ (1)

(ii) We can carry out the grease spot test. (1)

Firstly, put a drop of milk and a drop of water onto a piece of filter paper, and allow the spots to dry.
(1)
The presence of fat will form a permanent translucent spot on the paper. (1)

(iii) Galactose and lactose may be present. (2)

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3.
(a)
(i) Non-vegetarian diet. (1)

(ii) Non-vegetarian diet generally contains meat which is a major source of proteins. (1)

(b) This is because they can still eat dairy products and eggs. (2)

(c) Vegetarian diets generally contain more dietary fibre, which can stimulate peristalsis of the alimentary
canal and thus prevent constipation. (1)
It also has less fat, which helps reduce the developing of heart disease. (1)

(d) As young children need more proteins for growth than adults, this strict vegetarian diet may not be able to
supply eough proteins to the young children.
Also the under-developed digestive systems of the young children may not be able to handle the high
dietary-fibre content of the strict vegetarian diets.

(e) Take vitamin B12 supplements.(1)

END

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