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    Agreeneth Gillian
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    This document provides a test on chemistry of life for grade 10 students. It consists of 3 sections with multiple choice and short answer questions. Section 1 contains 5 multiple choice questions testing knowledge of the roles of water, iron, iodine, amino acids, and protein testing. Section 2 diagrams 3 groups of organic compounds and requires naming the compounds and their characteristics. Section 3 presents bar graphs on cereal vitamin content and an experiment on amylase enzyme activity at different temperatures. It asks questions about deficiency diseases, bone health recommendations, vitamin amounts, testing for enzyme activity, and explaining temperature effects on the reaction.

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    Grade 10 Topic test Chemistry of life

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    This document provides a test on chemistry of life for grade 10 students. It consists of 3 sections with multiple choice and short answer questions. Section 1 contains 5 multiple choice questions testing knowledge of the roles of water, iron, iodine, amino acids, and protein testing. Section 2 diagrams 3 groups of organic compounds and requires naming the compounds and their characteristics. Section 3 presents bar graphs on cereal vitamin content and an experiment on amylase enzyme activity at different temperatures. It asks questions about deficiency diseases, bone health recommendations, vitamin amounts, testing for enzyme activity, and explaining temperature effects on the reaction.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    3K views4 pages

    Grade 10 Topic Test Chemistry of Life

    Uploaded by

    Agreeneth Gillian
    This document provides a test on chemistry of life for grade 10 students. It consists of 3 sections with multiple choice and short answer questions. Section 1 contains 5 multiple choice questions testing knowledge of the roles of water, iron, iodine, amino acids, and protein testing. Section 2 diagrams 3 groups of organic compounds and requires naming the compounds and their characteristics. Section 3 presents bar graphs on cereal vitamin content and an experiment on amylase enzyme activity at different temperatures. It asks questions about deficiency diseases, bone health recommendations, vitamin amounts, testing for enzyme activity, and explaining temperature effects on the reaction.

    Copyright:

    © All Rights Reserved
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    of 4

    LIFE SCIENCES

    Topic test – Grade 10


    Chemistry of life
    Marks: 30 Time: 30 minutes

    SECTION A
    QUESTION 1
    Various options are provided as possible answers to the following questions. Choose the correct
    answer and write only the letter (A to D) next to the question number (1.1. to 1.5) on your folio paper,
    for example 1.6 A.
    1.1 The role of water in nutrition is to . . .
    A prevent the movement of food down the alimentary canal.
    B prevent the lubrication of all passages.
    C create an acidic medium in the stomach.
    D be a solvent for chemical reactions.

    1.2 Iron is necessary to prevent . . .


    A rickets.
    B the maintenance of water balance.
    C muscle weakness.
    D the yellowing of leaves.

    1.3 Which ONE of the following leads to goitre when in short supply?
    A Calcium
    B Iodine
    C Sodium
    D Magnesium

    1.4 The building blocks of proteins are:


    A Disaccharides
    B Monosaccharides
    C Amino acids
    D Fatty acids
    1.5 The food test used to determine the presence of protein in a solution is:
    A Benedict’s solution
    B Biuret solution
    C Iodine solution
    D Fehling’s A and B solution (5 x 2) [10]
    TOTAL QUESTION 1: 10 MARKS
    SECTION B
    QUESTION 2
    In the diagram below, the letters A, B and C represent THREE groups of organic compounds that
    you have studied.
    • Number 1 represents characteristics common to A and B only,
    • Number 2 represents characteristics common to B and C only.
    • B and C make up cell membranes.
    • C is made up of amino acids.

    2.1 What is meant by organic compounds? (1)


    2.2 Name the organic compound represented by:
    (a) A (1)
    (b) B (1)
    2.3 Name the monomers of:
    (a) Carbohydrates (1)
    (b) Lipids (2)
    2.4 List ONE function each of:
    (a) Lipids (1)
    (b) Proteins (1)
    2.5 What feature, in terms of their composition, distinguishes compound (2)
    B from compound C?
    [10]
    TOTAL QUESTION 2: 10 MARKS
    QUESTION 3
    3.1 The bar graphs below show the food content of three different types of cereal (X, Y
    and Z). Study the graphs and then answer the questions that follow.

    3.1.1 Name the deficiency disease that would result if a person lacked:
    (a) Vitamin A (1)
    (b) Vitamin C (1)
    3.1.2. Health officials noticed that the children from schools in a particular area
    experienced a higher-than-average incidence of broken bones. Explain why
    cereal Z should be recommended for these learners to make their bones
    stronger. (2)
    3.1.3. The RDA (recommended daily allowance) of vitamin B is 8mg. How many mg
    of vitamin B is provided by cereal Y? (1)
    [5]
    3.2. Amylase is an enzyme that hydrolyses (breaks down) starch into sugars in humans.

    Sipho conducted an investigation where a solution of amylase was mixed with a


    starch suspension. The mixtures were kept in water baths at different temperatures
    for 15 minutes each.

    At the end of the time, the samples were analysed to find out how much sugar was
    produced. The results of the above investigation are recorded in the table below:

    3.2.1 Describe how Sipho would test if the enzyme worked in the test tubes. (2)
    3.2.2 Explain why the number of sugar units produced, decreased as the (1)
    temperature increased above 400oC.
    3.2.3 Explain why one would have expected the optimum temperature to be in the (2)
    range 20°C to 30°C even before the investigation was conducted.
    [5]
    TOTAL QUESTION 3: 10 MARKS
    GRAND TOTAL: 30

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