BIOLOGY MODULE

MARKING SCHEME
WATER

TRANSPORT
- blood,
- lymphatic,
- excretory,
- digestive
systems,
- vascular tissues

SOLVENT OF
LIFE - polar
molecules attract
one another as
well as ions

Moisture
lubrication
- MUCUS
- CELL SAP

The importance of
water

Medium for
biochemical reactions
High cohesion

NUCLEIC ACID
Store genetic information the form of a code
basic units nucleotides

State P, Q and R :

(1)P : phosphate group

(2)Q : pentose sugar

(3)R : nitrogenous base

Deoxyribonucleic acid (DNA)

o

(4) Double-stranded polynucleotide

- with the two strands twisted around each

other in the form of a (5) double-helix
o

Ribonucleic acid (RNA)

o

(9) Single strand polynucleotide

can be found in (10) cytoplasm,

(11) ribosomes and (12) nucleus

can be found in (6) nucleus, (7)

chloroplast and (8) mitochondrion.

LO :
-

LIPIDS

state the elements in lipids

state the main types of lipids
state the components of fats and oils
explain the formation and breakdown of
fats and oils
compare and contrast saturated fats and
unsaturated fats

consists of carbon(13), hydrogen (14) and oxygen(15)

types of lipids- (16) fats , (17) oils, (18)waxes, (19)Phospholipids and steroids.

fats and oils are (20) triglycerides

triglyceride is an (21) ester that is formed through the (22) condensation of one
molecule of (23) glycerol and three molecules of (24) fatty acids

(26)
condensation

3H2O

glycerol
-

(25)3 molecules
of fatty acids

(27)
hydrolysis

triglyceride(28)

water

waxes on the (29)cuticles of the epidermis of leaves, fruits and seeds

- (30)waterproof preventing the entry and evaporation of water

sebum- excreted from oil glands contains wax that soften the skin

Phospolipids- components in the formation of (31)plasma membrane

Steroids- cholesterol

(32) hormones testosterone, oestrogen, progestrone

fats and oils- consists of one molecule (33) glycerol and three molecules of
(34)triglycerides

fatty acids- consists of long (35)hydrocarbon chain with a different number carbon
atoms different fatty acid
Fats

Saturated fats
36
Do not have
37
unable
38
solid

Differences
The presence of double
bonds between carbon
atoms in fatty acids
Ability to react with an
additional hydrogen atom
Condition at room
temperature

39

Unsaturated fats
40
have
41
able
42
liquid
43

butter

Examples

Corn oil
LO :

CARBOHYDRATES

Fill in the blanks.

state the elements in carbohydrates

state the types of carbohydrates
explain the formation and breakdown of
disaccharides and polysaccharides

source of (44)energy

consists of carbon (45), hydrogen (46) and oxygen(47)

ratio of hydrogen atoms to oxygen atoms molecule is (48)2 : 1

Types of carbohydrates
Disaccharides

Monosaccharides

Polysaccharides

Glucose
Glucose
Examples:
(49)glucose
-in plants and fruits
(50) fructose
- in sweet fruits and
honey
(51)galactose
- in milk
reducing
sugar

maltose (52)
reducing sugar
malt sugar
Glucose
(53)
Fructose

(54) sucrose
- (55)non-reducing
sugar
- cane sugar

-combination of hundreds of
monosaccharides
- formed by the condensation of
(59)glucose
-do not taste sweet and do not
crystallise
- (60)insoluble in water
Examples :
(61)glycogen
- in animals and yeast
(62)starch
- in plants
(63)cellulose
- cell walls of plants

Glucose

56
galactose
(57)lactose
- (58) reducing sugar
- milk sugar
Process of formation and breakdown
(64)

condensation

Glucose + glucose
hydrolysis maltose +
water

PROTEINS
Fill in the blanks.

LO :
-

(65)
condensation
Polysaccharides + water

hydrolysis

monosaccharides

state the elements in proteins

state the various structures of proteins
explain the formation and breakdown of
dopeptides and polypeptides
explain the meaning of essential amino
acids and non-essential amino acids

- made up of the elements (66)carbon, (67)hydrogen, (68)oxygen and (69)nitrogen,

(70)sulphur and (71)phosphorus
- made up of monomers called (72) amino acids
- a dipeptide consists of (73) two molecules of (74) amino acids that are linked together by a
(75)peptide bond through (76)condensation
- conversely, a (77) dipeptide can be broken down into by means of (78) hydrolysis.

Primary structures

Protein Structures
Secondary structures

Tertiary structures

(79)
amino acid

(80) peptide
bond

- linear sequence of amino

acids in polypeptide chain

-polypeptide coiled to form

an (81)alpha-helix

-the overall three-dimensional

shape of a polypeptide chain
(85)

Refer to text book page 66

Refer to text book page 66

-helix(82)
Examples : enzymes, hormones,
antibodies, plasma protein
-folded into (83)betapleated sheets

Refer to text book page 66

Quarternary structures
- the combination of two or more
tertiary polypeptides that makes
up a protein
(86)
Refer to text book page 66

-pleated sheets(84)

Types of amino acid (20

amino acid)

(87)Essential amino acids

[9 amino acids]

-cannot be synthesised by
the body
- obtained from the diet

non-essential amino acids

[(89) 11 amino acids]

-(90) can be synthesised by the

body
- derived from other amino acids

- Why are animal proteins,

first class proteins?
(88) Animal proteins contain all

- Why are plant proteins,

second class proteins?
(91) Plant proteins do not contain

the essential amino acids

all the essential amino acids

ENZYMES

Fill in the blanks by using the words given.

biological
-

speed up

catalyst

Enzymes are (92) biological catalyst that (93) speed up biochemical reactions in the
cell.
General Characteristics of
Enzymes

(96) Reversible
(94) Proteins
(97) Denatured at high temperature
(95) Needed in small quantity

(98) Does not change

(99) Rate of reaction is maximum at an optimum temperature

Substrate
Lipid
(102)Starch
(103)Protein

(100) Specific- each enzyme can only

Enzyme
(101)Lipase
amylase
protease

catalyst one kind of substrate

The sites of enzyme synthesis

The sites of protein synthesis
ssomiRboes - (104)Ribosomes

Intracellular enzymes

Extracellular enzymes

Definition (105)

Definition (107)

Enzymes which are

synthesised and retained in
the cell for the use of the cell
itself

Enzymes which are synthesised

in the cell but secreted from the
cell to work externally

Examples :(106)
Oxireductase

Examples :(108)
Lipase, trypsin
Production of extracellular enzymes

(112)
L: Transport vesicles

(109)
O: Golgi apparatusGGoolgy
apparatus
(113)
K: Ribosomes

(110)
N: Rough endoplasmic
reticulumRough
endoplasmic reticulum

(114)
J: Mitochondrion

(111)
M: Nucleus
Nucleus

Proteins/ enzymes are synthesized in

K : Ribosomes(115)
transported through the
spaces

N : Rough endoplasmic reticulum (116)

proteins wrapped in vesicles.(117) that bud off
from the sides of the N: Rough endoplasmic
reticulum (118)

L : Transport vesicles (119)

fuse with the membrane of the
O : Golgi apparatus (120).

Secretory vesicles
bud off from the Golgi (121) membrane and travel to
the plasma(122) membrane

caietv iets
Lock and key mechanism
Releasing the proteins outside Rearrange
the cell as the jumbled up
words to the correct terms:
[myzesne] enzymes(123)
active site(124)

-a distinctive shape that

complements its substrate

- Choose the suitable substrate for the enzyme and complete the schematic diagram below to
show the mechanism of enzyme action on a suitable substrate

Enzyme

Substrate
(125)

(126)

Substrate
Enzyme + Substrate

Enzyme-Substrate Complex

(127)

Product
Enzyme + Product

128
129
130

Lock and Key Hypothesis : Conclusion

Reversible
Does not change its shape at the end of a reaction
Specific

Factors affecting enzyme activity

Factors

Explaination

Complete the diagram

Temperature

(133) optimum temperature

(37oC-40oC)
- reaction at maximum rate
(134)high temperature
(above 40oC)
- enzymes are denatured
- denaturation is irreversible

the rate of enzyme activity

(135)
(132) low temperature
- reaction takes place slowly

temperature (oC)

(139)

pH

- example :
Pepsin (136) pH 2
Trypsin (137)pH 8.5
Amylase (138)pH 7-8
- reversible

the rate of enzyme activity

optimum pH
- pH at which the rate of
reaction is at the maximum
amylase

pepsin

trypsin

1 2 3 4 5 6 7 8 9 10
pH

- the rate of reaction is directly

propotional to the substrate
concentration until the reaction reaches a
maximum rate
- an increase in substrate concentration
will speed up the reaction until the
reaction reaches a (140) maximum rate

(143)
the rate of enzyme activity

Substrate
concentration

- after the maximum rate the enzyme is

said to be (141) saturated

Substrate concentration

- limiting factors- (142)enzyme

reaches a maximum rate

- limitinf factor- (145) Substrate

concentration

(146)
the rate of
enzyme activity

Enzyme
concentration

concentration.
- an increase in enzyme
concentration will (144) increase .the
rate of reaction until the reaction

Enzyme concentration

The uses of enzymes

Match the enzyme to its uses
Enzymes
-

In detergents
(147)

Lipase

Uses
tenderise meat
skinning of fish
used to remove hair
from hides
to convert starch to
sugar in the making
of syrup

(148)
-

Amylase

breaks down the cell

wall of the
seaweeds
(extracting algae
jellu from seweeds
softening vegetables
removal of seed
coats from cereal
grain

(149)
Proteases
(150)
Cellulases
(151)

is used in the
ripening of cheese
to produce flavour in
cheese
to break up fats in
meat
effectively dissole
proteins stains

Enzymes
LO:
state what enzyme are
explain why enzymes are needed in life processes
list the general characteristics of enzymes
relate the name of enzyme to substrate
state sites where enzymes are synthesised
state the meaning of intracellular and extracellular enzymes
explain the involvement of specific organelles in the production of extracellular
enzymes
explain the effects of pH, temperature, enzyme concentration and substrate
concentration on enzyme activity
explain the mechanism of enzyme action
relate the mechanism of enzyme action with pH, temperature, enzyme
concentration and substrate concentration
explain the uses of enzymes in daily life and industry usng examples

10

The Importance of Chemical Composition in Cells

LO :
- predict the consequences of defiency in
carbohydrates, proteins, lipids or enzymes in
the cell

Complete the table below

Chemical
components

Function

Consequence of defiency

(152)

(157)

(153)

(158)

(154)

(159)

(155)

(160)

(156)

(161)

Water
Lipids
Carbohydrates
Proteins
Enzymes

11

STRUCTURAL QUESTIONS:
1

(a)

Enzymes are widely used in our daily life and industries.

Explain how enzymes act in :
(i)
helping to cook meat.
-Protease acts on protein in meat
-soften meat
[2 marks]
(ii)

extrating agar from seaweeds.

- Cellulase acts on cellulose
- it breaks down the cell wall of seaweeds
- release the agar
[3 marks]

Figure 1(a) shows a reaction catalysed by lipase.

Q: fats

R: Fatty acids

S: Glycerol

P: Lipase
Figure 1(a)
(a)

(i)

Label P,Q, R and S i Figure 1(a).

[4 marks]

(ii)

State two characteristics of P.

-Enzyme reaction is specific
-Enzyme does not change at the end of a reaction
-enzyme is a protein
-Enzyme is denatured at high temperatures
-Enzymes rate of reaction is maximum at an optimum temperatura
-Enzymes reaction is the best in an alkaline/acidic medium
-Reaction is reversible
-Enzyme is needed in small quantity
[Any 2]
[2 marks]

12

(b)

(i)

State the principle of enzymic reaction as shown in Figure 1(a).

- lock and key
[1 mark]

(ii)

(c)

What can you deduce about the enzyme lipase based on Figure
1(a)?
-Lipase digests fats into fatty acids and glycerol
-Lipase does not change its shape at the end of a reaction
-Lipase is specific to fats
[any 1]
[1 mark]

Enzymes are used widely in industries.

State one use of lipase in food industry.
-to break up fats in meat
-to thicken cheese in dairy industry
-to produce flavour in cheese
[1 mark]

(d)

The temperature at which a lipase reaction takes place is increased to

more than 60OC.
State the effect on the quantity of the product. Explain your answer.
-The quantity of the product is less because
-enzyme has been denatured
[2 marks]

(e)

Figure 1(b) shows a box of washing powder.

Figure 1(b)
A housewife uses cold water to wash her clothes with brand X washing
powder. The cleaning is less effective.
Using the above information, explain why.
-Warm water has higer temperature than cold water
-therefore, rate of enzyme reaction increases
[2 marks]

13

(a)

Diagram 2.1 shows a mechanism of an enzyme reaction.

Draw the diagram in the spaces III and IV provided in Diagram 2.1
to complete the mechanism of the enzyme reaction.

Diagram 2.1
(b)

In a food preparation process, a housewife carries out the

following steps:
Step 1 : Marinate pieces of meat with strips of unripe papaya in a
basin.
Step 2: Immerse the basin in a container filled with water at 40oC
for 30 minutes as Diagram 2.2
.

Diagram 2.2
Explain why the housewife carries out Step 1 and Step 2.
-meat pieces and strips of papaya increases TSA/V
-to increase enzyme action in papaya
-to tender the meat
-takes place in water at 40oC
-optimum for enzyme action maximum
[4 marks]

14