New Senior Secondary Mastering Biology (Third Edition) Chapter 5

Question Bank Multiple-choice questions NEW

Chapter 5 Food and humans

Multiple-choice questions

[10202799]
Directions: The following two questions refer to the reaction below which
involves lactose.
CH2OH H OH CH2OH H OH
HO O OH HO O OH HO OH
O
H P OH H H P OH H
P + H2O +
OH H H OH H H
H H H OH H H H OH
P P
H OH CH2OH H OH CH2OH
lactose sugar 1 sugar 2

Which of the following statements about the reaction is/are correct?

(1) Energy is released in the process.
(2) This is a condensation reaction.
(3) Both sugars 1 and 2 give a positive result in Benedict’s test.
A (1) only
B (2) only
C (3) only
D (1) and (3) only
D

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[10202818]
Some people do not have the enzyme that catalyses the reaction. Which of the
statements below about those people is correct?
A They cannot absorb glucose taken from the diet.
B They have problems in digesting milk and cheese.
C They cannot take in sugars from the diet.
D They have a high risk of scurvy.
B
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[10202822]
* The photo below shows a health supplement designed for pregnant women.

Pregnancy Care
Pregnan
cy Care Supplement
 Extra iron
Supplement

Extra
iron

 Extra calcium
Extra
calciu
m

Which of the following is/are the possible benefit(s) of taking this supplement
for pregnant women?
(1) To replace the nutrients lost during menstruation
(2) To provide nutrients for milk production
(3) To provide nutrients for the formation of foetal red blood cells
A (1) only B (3) only
C (1) and (2) only D (2) and (3) only
D
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[10202854]
* A student prepares carrot milkshake by following the steps below.

blender blending filtering

milk carrot mesh filter carrot

milkshake

Which of the following deficiency diseases can be prevented by drinking this

carrot milkshake?
(1) night blindness
(2) rickets
(3) constipation
A (1) only B (3) only
C (1) and (2) only D (2) and (3) only
C

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 New Senior Secondary Mastering Biology (Third Edition) Chapter 5
NEW Question Bank Multiple-choice questions

[10202879]
* Beans are the popular ingredients in traditional dishes in many nations.
Consuming these dishes can help prevent anaemia. The photo below shows a
Turkish dish with beans

Which of the following foods would you recommend to eat together with this
dish in order to maximize its effect of preventing anaemia?
(1) bell peppers
(2) broccoli
(3) cheese
A (1) and (2) only B (1) and (3) only
C (2) and (3) only D (1), (2) and (3)
A
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[10202973]
A student carried out food tests on a food sample which contained maltose and
lipids only. Which of the following combinations shows the correct results of the
tests? (Note: ‘+’ for a positive result, ‘−’ for a negative result)

food iodine
sample solution
Benedict’s
solution
food
food sample sample

Benedict’s test Grease spot test Iodine test

A − − −
B + − +
C + + −
D − + +
C
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Question Bank Multiple-choice questions NEW
[10203361]
Directions: The following two questions refer to the table below, which shows
the percentages of different food substances in four foods (W, X, Y and Z).

Food Carbohydrates (%) Proteins (%) Lipids (%) Water (%)

W 28 5 55 12
X 12 20 5 63
Y 1 60 20 19
Z 70 2 12 16

Which of the foods provides the greatest amount of energy per gram?
A W
B X
C Y
D Z
A

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[10203092]
Which of the foods is most likely to be pork meat?
A W
B X
C Y
D Z
C
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[10203194]
Which of the comparisons between vitamin A and vitamin D is incorrect?
Vitamin A Vitamin D
A cannot be produced by our body can be produced by our body
B lipid-soluble lipid-soluble
C prevents night blindness prevents rickets
D promotes absorption of iron promotes absorption of calcium
D
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 New Senior Secondary Mastering Biology (Third Edition) Chapter 5
NEW Question Bank Short questions

Short questions

[10203251]
According to the World Health Organisation (WHO), red meat (e.g. pork) is
classified as a Group 2A carcinogen, which means that it is probably
carcinogenic to humans. Processed meat (e.g. bacon) is classified as a Group 1
carcinogen and it is highly related to colorectal cancer.
pork bacon

a Explain the need for meat in our diet. (2 marks)

b Some people suggest that we should substitute red meat with white meat
(e.g. chicken) in our diets. However, white meat contains a smaller amount
of a mineral which is essential for making haemoglobin in our body.
i Name the mineral concerned. (1 mark)
ii What deficiency disease may be resulted if a person does not obtain an
adequate amount of this mineral? (1 mark)
iii Suggest one plant food that provides this mineral. (1 mark)
c Processed meat is often salted for the purpose of preservation. State the
mineral involved in salting. Suggest one disease associated with excessive
intake of this mineral. (1 mark)

-- answer --
a Meat is a source of proteins. 1m
Proteins are used for growth and repair / for producing enzymes, antibodies,
haemoglobin and some hormones / as an energy source. 1m
b i Iron 1m
ii Anaemia 1m
iii Beans / cabbage / spinach / raisins 1m
c Sodium.
Excessive intake of sodium may lead to high blood pressure 1m
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[10203276]
The graph below shows the percentages of underweight, normal, overweight and
obese Hong Kong people in 2012, 2014 and 2016.
100%
90%

80%

70%
Key:
60% obese

50% overweight
normal
40%
underweight
30%

20%

10%

0%
2012 2014 2016

year

a Describe the trend of the change in the number of obese and underweight
people in Hong Kong. (2 marks)
b i State one disease associated with obesity. (1 mark)
ii Overweight people are suggested to include more vegetables in their
diets to prevent becoming obese. Explain why eating vegetables can
lower the chance of becoming obese. (4 marks)
-- answer --
a The number of obese people increased 1m
and the number of underweight people decreased. 1m
b i Diabetes mellitus / high blood pressure / heart disease / stroke / arthritis.
1m
ii Vegetables contain large amounts of dietary fibre 1m
which adds bulks to the food and gives a sense of fullness. 1m
This helps reduce the chance of eating too much / energy input and hence
the chance of becoming obese. 1m
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 New Senior Secondary Mastering Biology (Third Edition) Chapter 5
NEW Question Bank Structured questions

Structured questions

[10203295]
* The diagram below shows the nutrition information of a bottle of
orange juice. A bottle contains 420 mL orange juice.
Nutrition information
per 100 mL
Energy 36 kcal
Protein 0g
Total fat 0g
Saturated fat 0g
Trans fat 0g
Carbohydrates 8.5 g
Sugars 8.5 g
Sodium 20 mg
a i If Mary consumes two bottles of orange juice every day, what is the
total amount of sugars taken in from the orange juice? Show your
working. (2 marks)
ii The recommended daily intake of sugars for a girl of her age is 90 g.
What is the percentage of sugar contributed by two bottles of
orange juice to her daily intake? Show your working.
(1 mark)
iii With reference to your answer in ii, state one health problem that Mary
might suffer from if she maintains this habit of drinking two bottles of
orange juice every day. (1 mark)
b A student carried out an experiment to determine the vitamin C content of
this orange juice. The table below shows the number of drops of the orange
juice and fresh lemon juice needed to decolourize 1 cm3 DCPIP solution.

Number of drops
Orange juice 100
Fresh lemon juice 5

i It is given that 15 drops of 0.1% vitamin C solution are needed to

decolourize 1 cm3 DCPIP solution. Calculate the vitamin C content of
the bottle of orange juice and fresh lemon juice. (4 marks)
ii Commercial fruit juice is often heated to around 90 °C for 40 seconds

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to kill off any bacteria in it. With this piece of information, suggest a
reason for the difference in the vitamin C content of the bottle of
orange juice and fresh lemon juice. (2 marks)
-- answer --
a i 8.5 × (420 / 100) × 2 1m
= 71.4 g 1m
ii 71.4 / 90 × 100% = 79.3% 1m
iii She might suffer from obesity. 1m
b i Vitamin C content of the bottle of orange juice
= 15 /100 × 0.1% 1m
= 0.015% 1m
Vitamin C content of fresh lemon juice
= 15 / 5 × 0.1% 1m
= 0.3% 1m
ii The vitamin C content of fresh lemon juice is much higher than that of the
bottle of orange juice because vitamin C in the bottle of orange juice is
destroyed by heat. 2m
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[10203300]
* The photograph below shows kale, which is said to be a superfood. It is a
green vegetable rich in vitamin C.

a Describe how you would measure the vitamin C content of kale. (4 marks)
b The graph below shows the effect of boiling and steaming on the vitamin C
content of kale.

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1.4
1.2

1.0
Key:
percentage of 0.8
boiling
vitamin C (%)
0.6 steaming
0.4

0.2
0 time (min)
2 4 6

i Based on the graph, what conclusions can be drawn? (2 marks)

ii A scientist suggests that the decrease in vitamin C content is not due to
destruction of vitamin C by heat directly, instead it is through another
mechanism. Suggest and explain the possible mechanism through
which the decrease in vitamin C content in kale after boiling.
(3
marks)
-- answer --
a i Grind small pieces of kale with a small quantity of cool distilled water. 1m
Filter the ground kale by squeezing it through several layers of pre-
moistened fine muslin or by using a filter paper. 1m
Put 1 cm3 of DCPIP solution into a test tube. 1m
Add the kale extract to the DCPIP solution drop by drop with gentle shaking.
Stop when the DCPIP solution is decolourized. 1m
b i The longer the cooking time, the lower the vitamin C content in kale. 1m
More vitamin C is lost after boiling than after steaming. 1m
ii Boiling damages the cell membrane of the cells of kale, 1m
causing it to become fully permeable. 1m
Hence, vitamin C leaves the cells by diffusion. 1m
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[10203345]
* a Sucrose, cellulose and starch are some common carbohydrates found in
plants. Complete the table below about the group of carbohydrates they
belong to and their constituent sugar units. (3 marks)

Group of carbohydrate it Constituent sugar units

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belongs to
Sucrose

Cellulose

Starch

b The diagram below shows two test tubes (A and B) used to study the effect
of invertase on sucrose solution.

sucrose solution + sucrose solution +

invertase distilled water
tube A tube B

At the beginning, the student extracted 1 cm3 of the reaction mixture from
both tubes to perform Benedict’s test. Then, both of the tubes were left at
room temperature for 30 minutes. After 30 minutes, the student performed
Benedict’s test on both tubes. Describe and explain the test results at 0 mins
and 30 mins. (5 marks)
c After the experiment, the student suggested that the invertase in the tube
could be reused. Do you agree? Explain briefly. (2 marks)
-- answer --
a
Group of carbohydrate it
Constituent sugar units
belongs to
a glucose molecule and a
Sucrose disaccharide
fructose molecule
Cellulose polysaccharide glucose molecules
Starch polysaccharide glucose molecules
3m
b At 0 mins, no brick-red precipitate is formed in both tubes 1m
because sucrose is not a reducing sugar. 1m
At 30 mins, a brick-red precipitate is formed in tube A but not in tube B. 1m
This is because sucrose is broken down by invertase into glucose and fructose,
1m

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which are reducing sugars. 1m

c No, the invertase could not be reused. 1m
The invertase had been heated during the experiment and hence was denatured.
1m
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