PANITIA BIOLOGI NEGERI KELANTAN 2007

CHAPTER 4 : CHEMICAL COMPOSITION IN THE CELL

Multiple Choice Questions:

For question 4-1 to 4-44, each question is followed by four alternative options A,B,C and D. Choose one correct answer for each question and blacken the corresponding space in your objective answer
4.1 : Understanding The Chemical Composition Of The Cell

1.

Which of these elements is not found in large amounts in the cell ? A. B. C. D. Sulphur Oxygen Carbon Hydrogen

2.  Medium for chemical reactions in cell

y

 Maintains osmotic pressure Which compound has the characteristics listed above ? A. B. C. D. Lipid Water Enzyme Protein

3.

What is the importance of nucleic acids ? A. B. C. D. Build cells during growth Main source of energy in cells Required for the synthesis of antibodies Carry genetic material

4.

Which of the following is not a function of water? A. B. C. D. Provides a moist surface for the diffusion of gases Facilitates the movement of joints An insulator of heat in the body Facilitates the hydrolysis of food by enzymes

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5.

The common chemical compounds in cells are I. II. III. IV. Carbohydrate Nucleic acids Cellulose Proteins

A B. C. D.

I and II only II and IV only I, II and III only I, II and IV only

4.2 : Understanding Carbohydrate

6.

Starch is made of A. B. C. D. Glucose Sucrose Maltose and fructose Glycerol and glucose

7.

What is the major function of monosaccharide in animals? A. B. C. D. Regulates metabolism Acts as structural material Acts as food reserve Releases energy

8.

Which of the following is not a disaccharide? A. B. C. D. Sucrose Fructose Lactose Maltose

9.

Which of the following m onosaccharide combinations produces sucrose? A. B. C. D. Glucose + fructose Glucose + galactose Fructose + galactose Glucose + glucose

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10.

What is the monomer of carbohydrates? A. B. C. D. Glycerol Nucleotide Polysaccharide Simple sugar

11.

Plants usually store their excess carbohydrates in the form of A. B. C. D. glycogen starch glucose cellulose

12.

The main carbohydrates food reserve in liver cells is A. B. C. D. glucose glycogen lactose starch

13.

The formula for disaccharide is A. B. C. D. C2H10O11 C6H12O6 C12H22O11 (C6H12O6)n

14.

Which of the following are reducing sugar s ? I. II. III. IV. Glucose Fructose Sucrose Lactose

A. B. C. D.

I and II only III and IV only I, II and IV only I, II, III and IV

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15.

Which of the following elements are present in carbohydrate s ? I. II. III. IV. Carbon Hydrogen Nitrogen Oxygen

A. B. C. D.

I and III only I, II and IV only II, III and IV only I, II, III and IV

16.

Which of the following carbohydrates are examples of polysaccharides ? I. II. III. IV. A. B. C. D. Glycogen Starch Cellulose Galactose I, II and III only I, II and IV only II, III and IV only I, II, III and IV

4.3 : Understanding Protein

17.

Protein is made up of A. B. C. D. fatty acids amino acids nucleic acids mineral salts

18.

Haemoglobin is an example of a A. B. C. D. primary structure of protein secondary structure of protein tertiary structure of protein quaternary structure of protein

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19.

Amino acids are linked together to form a A B. C. D. polypeptide polynucleotide polysaccharide polyribosome

20.

A dipeptide can be broken down into amino acids by the process of A. B. C. D. condensation heating acids addition hydrolysis

21.

What is the type of protein structure that both enzymes and hormones have ? A. B. C. D. Primary Secondary Tertiary Quaternary

22.

The process when two amino acids are joined together is called A. B. C. D. hydrolysis deamination condensation synthesis

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23.

Diagram 4.1 shows the molecular structure of proteins.

Figure 1

Y DIAGRAM 4.1

Which protein structure do X, Y and Z b elong to? X A. B. C. D. Tertiary Primary Secondary Quaternary Y Quaternary Secondary Primary Tertiary Z Primary Tertiary Quaternary Secondary

24.

Which of the following are functions of proteins ? I. II. III. IV. Formation of some hormones Enzyme production Tissue repair and building body substance s Energy production

A. B. C. D.

I and II only I, II and III only II, III and IV only I, II, III and IV

25.

Which of the following elements are found in proteins ? I. II. III. IV. Carbon Nitrogen Sulphur Phosphorus

A. B. C. D.

I and II only III and IV only I, II and IV only I, II, III and IV

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26.

Which of the following statements are true about essential amino acids? I. II. III. IV. They cannot be synthesised by human body from other compounds. They must be taken in with food. They include lysine and valine They are derived from other amino acids.

A. B. C. D.

I and II only III and IV only I, II and IV only I, II and III only

4.4 : Understanding Lipid

27.

Among the elements in the cell, which are found in l ipid ? A. B. C. D. Carbon, nitrogen and oxygen Carbon, hydrogen and oxygen Carbon, hydrogen and sulphur Carbon, nitrogen and phosphorus

28.

How many fatty acids chains are in a phospholipids molecule ? A. B. C. D. One Two Three Four

30.

A lipid is formed by condensation of A. B. C. D. Amino acids and glucose Amino acids and glycogen Fatty acids and glycogen Fatty acids and glycerol

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31.

Which of the following are lipids ? I. II. III. IV. Steroids Triglycerides Oils Waxes

A. B. C. D.

I and II only I, II and III only II, III and IV only I, II, III and IV

32.

Saturated fats I. II. III. IV. A. B. C. D. contain fatty acids which do not have double bonds between the carbon. contain fatty acids with double bonds between the carbon atoms. are liquid at room temperature . have a higher content of cholesterol I and IV only II and III only I, III and IV only II, III and IV only

33.

Which of the following is not true about the difference between saturated fats and unsaturated fats ?

Saturated fat A. B. Of animal origin Usually in solid form or almost solid at room temperature C. They are found in butter and cheese They have one or more double bonds between their carbon atoms.

Unsaturated fat Of vegetable origin Usually in liquid form at room temperature They are found in most vegetable products and oils They do not have double bonds between their carbon atoms

D.

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34.

Diagram 4.2 shows a structure of one lipid molecule.

DIAGRAM 4.2 The part labelled Q represents A. B. C. D. phosphate glycerol fatty acids amino acids

35.

Lipid is needed to form P while cellulose is needed to form Q . What are P and Q ? Compound P A. B. C. D Protoplasm Plasma membrane Cell wall Cell wall Compound Q Cell wall Cell wall Protoplasm Plasma membrane

4.5 : Understanding Enzyme

36.

Enzymes are made up of A. B. C. D. carbohydrate proteins lipids dietary fibres

37.

Which of the following is not true about general characteristic of enzyme? A. B. C. D. Enzyme action is specific Active at temperatures exceeding 60 oC Sensitive to changes in pH Accelerates the rate of biochemical reactions

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38

Diagram 4.3 shows a stained shirt being washed by detergent containing pepsin at 20oC. The result was obtained after 1 hour interval.

After 1 hour

DIAGRAM 4.3 The shirt of the same material was repeatedly washed at 37 oC. Which of the following shows the result after 1 hour?

B.

A
D.

B
39. The active site of an enzyme is A. B. C. D. specific to its substrate identical to the active sites of other enzymes complementary to its substrate denatured at the end of a chemical reaction

40.

Which of the following statements regarding enzymes is true? A. B. C. D. All enzymes in living organisms have an optimum temperature of 37C. Enzymes increase the activation energy for the reactions they catalyses. Enzymes are denatured at 0C. Enzymes function as organic catalysts.

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41.

Which organelle is involved i n the production of extracellular enzymes ? A. B. C. D. Golgi apparatus Mitochondrion Chloroplast Smooth endoplasmic reticulum

P enzymes which are synthesised in the cell but secreted from the cell to work externally Q enzymes which are synthesised and retained in the cell for use of the cell itself

42.

Which of the following is correct about the types of enzymes produced for P and Q?

P A B C D Intracellular Extracellular Intracellular Extracellular

Q Extracellular Intracellular Intracellular Extracellular

y y

Remove germ from wheat Separate agar from seaweed

43.

A suitable enzyme that can be used for these activities is A. B. C. D. cellulase protease zymase amylase

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DIAGRAM 4.4 44. Diagram 4.4 shows the mechanism of enzyme action. Which property of enzyme is shown in the diagram? A. B. C. D. Enzyme structure is denatured by extremes of pH. Temperature affects the rate of enzyme reaction. Enzyme reaction is non-specific. Structure of enzyme remains unchanged a t the end of the reaction.

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Structured Items

Answer all questions. Write your answer in the spaces provided in the question paper
4.1: Understanding The Chemical Composition Of The Cell

4.2:

Understanding Carbohydrate

Structured Items

Answer all questions. Write your answer in the spaces provided in the question paper
4.1: Understanding The Chemical Composition Of The Cell

4.2:

Understanding Carbohydrate

(1)

Diagram 4.4 shows the structures of 3 examples of polysacc harides P, Q and R.

DIAGRAM 4.4

(a)

Identify the molecules labeled P, Q and R. P : Starch

Q : Glycogen

R : Cellulose

[3 marks] (b) Where can the molecules be found P : in the cell wall of plant cells

Q : Chloroplast

R : Liver cells [3 marks]

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(c)

Structure P can be broken down into a simpler form by a proces s. What is the process involved? Hydrolysis [1 mark]

(d)

(i)

State one similarity in the 3 polysaccharides A polymer formed by the glucose monomer

(ii)

What is the main difference between structures P and Q ? P (starch) is food storage in plant cells while Q (glycogen) is

food storage in animal cells. [2 marks] (e) Sucrose and lactose are examples of disaccharides that can be formed from condensation of monosacchar ide. What are the monosaccharide that form Sucrose : Glucose and fructose

Lactose : Glucose and galactose [2 marks]

(f)

Briefly describe how to test for the presence of reducing sug ar in an unknown sample of food. Food sample is heated with Benedict s solution and a brick-red precipitate is

formed. [1 mark]

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4.3 : Understanding Protein

2.

Diagram 4.5 shows the organelle involved during the synthesis and secretion of protein in animal cell. Y X

Molecule P DIAGRAM 4.5 (a) Name the organell es labeled X, Y and Z. X: Golgi apparatus

Y:

Ribosomes

Z:

Secretory vesicle

[3 marks] (b) State the function of X and Y X: processing, packaging and trans porting centre of the synthesised

proteins.

Y:

the site of protein synthesis [2 marks]

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(c)

Molecule P is produced from the protein excreted by the cell. (i) What is the type of structure shown by the molecule ? Quarternary structure

(ii)

Give one example of the structure mentioned in c(i). Haemoglobin

[2 marks] (d) (i) Proteins are made from amino acids, name two types of amino acids involved. Essential amino acids

Non essential amino acids

[2 marks] (ii) Briefly, explain the meaning of the answer in d(i). Essential amino acids are the amino acids that can be synthesis ed

by the body

Non essential amino acids are the amino acids that cannot be

synthesised by the body.

[2 marks]

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4.4 : Understanding Lipid

3.

Diagram 4.6 shows the structure of a lipid molecule.

DIAGRAM 4.6 (i) Name the parts X and Y. X : Glycerol

Y : Fatty acids

[2 marks] (b) (i) What is the chemical reaction P that takes place to form the bonds between X and Y? Condensation [1 mark] (ii) What is product Q formed during this reaction? Water [1 mark] (c) (i) What is the structural difference between a phospholipid molecule and the lipid molecule shown in the figure above? Phospholipids molecule has 2 fatty acids in it s structure while the

lipid molecule has 3 fatty acids in it s structure [1 mark] (ii) What is the function of phospholipids in cells? Phospholipids is important to build the plasma membrane [1 mark]

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(d)

One of the main types of lipid is fat. (i) State two types of fat Saturated fat (example is butter)

Unsaturated fat (example is oils)

[2 marks] 9ii) State two differences between the types of fat named in d(i) . Condition of saturated fats at room temperature is solid while

condition of unsaturated fats at room temperature is liquid.

Saturated fats contain cholesterol while unsaturated fats usually

do not contain cholesterol.

[2 marks] (e) Explain why a daily intake of a diet rich in fats is bad for health. Rich in cholesterol

Causes cardiovascular diseases

[2 marks] 4.5 : Understanding Enzyme 4. Diagram 4.7 shows the organelles involved i n the production of extracellular enzymes.

R T DIAGRAM 4.7 U

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(a)

Name the organelles labeled T and U. T : Nucleus

U : Mitochondrion

[2 marks] (b) State the function of organelle labeled R Transport protein synthesised by ribosome to G olgi apparatus [1 mark] (c) Using an example and place produced , explain the term of extracellular enzyme. Example is lipase

Produced by the pancreas and transport to the duodenum

Extracellular enzyme i s an enzyme which is synthesised in the cell but

secreted from the cell to work externally. [3 marks]

(d)

Based on the organelles shown in Diagram 4.7, explain how extracellular enzymes are produced. Proteins are synthesised in the ribosome

Rough endoplasmic reticulum transports the protein using transport

vesicle to the Golgi apparatus.

Golgi apparatus modifies proteins to become enzymes which are

secreted out from the cell [3 marks]

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(e)

Diagram 4.8 shows the action of an enzyme and its substrate.

DIAGRAM 4.8

Explain the mechanism of enzyme action. The enzyme has an active site

The substrate molecule binds to the active site of the enzyme to form an

enzyme-substrate complex

The enzymes catalyses the substrate to become product s

The hypothesis for enzyme reaction is call ed lock and key hypothesis.

[Max : 3 marks] 5. Diagram 4.9 shows a graph represent the effect of temperature on the rate reaction of enzyme P.

Temperature ( C)

DIAGRAM 4.9 (a) What is the optimum temperature for enzyme P ? 40oC [1 mark]

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(b)

Describe the effect of different temperature on the rate of enzyme reaction. At low temperature, the enzyme is inactive a nd the rate of reaction is low . The rate of reaction doubles with every 10 oC rise in temperature.

At optimum temperature, the e nzyme is very active and the rate of

reaction is at maximum. At temperatures above 40 oC, the enzyme becomes inactive and the rate of

reaction decreases rapidly. At a higher temperature (60 oC), the enzyme is denatured and the reaction

stopped.

[max: 4 marks] (c) Enzymes are widely used in the household & industries. Explain how enzymes act in : (i) Helping to cook meat. Using protease, to tenderise meat, so easy to cook

(ii)

Extracting agar from seaweed Using cellulase,to digest the cell wall of seaweeds , to extract sugar [4 marks]

(d)

State three factors besides temperature that affect the enzymes activity. pH value

concentration of enzyme

concentration of substrate [3 marks]

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Essay Items

Answer all questions

4.1 : Understanding The Chemical Composition Of The Cell

4.2 : Understanding Carbohydrate

4.3 : Understanding Protein

4.4 : Understanding Lipid

1. There are several components in cells which form o rganic and inorganic compounds. Organic compounds normally found in cells are carbohydrate, proteins, lipids and nucleic acids. Each compound plays an important role in the cell. (a) Explain the importance of organic compounds like carbohydrate and protein in a cell. [10 marks]

Explain the importance of organic compounds like carbohydrate and protein in a cell. CARBOHYDRATE Carbohydrates consist of carbon, hydrogen and oxygen molecules In plants carbohydrates are stored as to provide energy to cells In animals, carbohydrates are stored as glycogen to provide energy in human and animals tissues Cellulose forms the cell wall of plant cells. (4 marks)

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PROTEIN Proteins consist of carbon, hydrogen, oxygen and nitrogen molecules. Some proteins have sulphur and phospho rus Build new cells for growth, replacing dead cells and renew the damaged tissue. A component in plasma membrane in the form of carrier protein and pore protein. Required in the synthesis of enzyme, antibodies and hormone. Build haemoglobin for oxygen transport. Form structural component such as keratin (skin), collagen (bones)and myosin (muscle tissue) [max : 6 marks]

(b)

(i)

Name two types of nucleic acids found in living cells. DNA (deoxyribonucleic acids) RNA (ribonucleic acids)

[2 marks]

(ii)

Compare and contrast

y

saturated fats and unsaturated fats Saturated fats Single bond between the carbon atoms Solid Condition at room temperature Cholesterol level Type of bond Comparisons Unsaturated fats Double bond between the carbon atoms Liquid Usually not contain cholesterol Plant / vegetables Could be found in oils E.g. : palm oil

Contain cholesterol

Animal E.g. : like butter

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Essential amino acids and non essential amino acids Essential amino acids Cannot be synthesised by the body Obtained from the diet 9 amino acids Comparisons

[8 marks]

Non essential amino acids Can be synthesised by the body Are derived from other amino acid 11 amino acids Second class protein from plant protein

Synthesis by the body

Derived from Number of amino acids Type of protein produced

First class protein from animal protein

y

4.5 : Understanding Enzyme

2.

(a)

(i)

What is an enzyme? Enzymes are biological catalysts which can speed up biochemical reactions in the cell wit hout themselves being changed at the end of the process. [2 marks]

(ii)

Explain the characteri stics of enzymes from the lock and key hypothesis

There are two characteristics of enzymes from the lock and key hypothesis : Enzyme reactions are highl y specific. Enzymes have specific sites (active sites) to bind with a specific substrate and catalyse the substrate to form products. Enzymes remain unchanged at the end of the reaction. Enzymes are not destroyed by reactions they catalysed and can be used again [4 marks]

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(iii)

Describe how an enzyme-controlled reaction is affected by pH. Most enzymes can only function within a certain range of pH For example, optimal pH for pepsin is about 2 optimal pH for trypsin is about 8 optimal pH for amylase is about 7

extremes in pH result in denaturation of the enzyme (hence decreasing the rate of reaction) [4 marks]

(b)

Enzymes can be extracted and separated from cells in order to be used. Explain how the enzymes can be used in daily life and industry. [10 marks ]

P1- detergents are mixed an enzyme / bioenzyme P2- which will digest the stain P3- speed up the cleaning process P4- the enzyme (protease) is used in the leather industry P5- to tenderize the leather /to remove hair from hides /skinning of fish in food industries. P6- lactobacillus bacteria produces enzymes to convert the lactose into lactic acids P7- Lactic acids is used in making yogurt P8- Plant origin enzymes are used in food ind ustry P9- example lipase is used in the ripening of cheese P10- amylase is used in the processing of fruit juice / to convert starch to sugar in the making of syrup

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