CONFIDENTIAL

MARA JUNIOR SCIENCE COLLEGE

PASIR TUMBOH, KELANTAN.

SEMESTER 1, 2010

SCIENCE
STANDARDISE TEST 2
FORM 2
1 HOUR 30 MINUTES
DO NOT OPEN THIS BOOKLET UNTIL THEN TO DO SO
Instructions
1. This question paper consists of 20 objectives and 4 structured questions
2. Answer all the questions in this paper sheet.
3. The diagrams in the questions provided are not drawn to scale unless stated.
4. You may use a non-programmable scientific calculator.

NAME : ____________________________________________
CLASS : _________________________
MATRIC NO. : ____________________
TEACHER'S NAME :___________________________________

GOOD LUCK-

he questions include 13 pages

ANSWER SHEET
PAPER 1
Q. No.

Answer

Q. No.

1.

11.

2.

12.

3.

13.

4.

14.

5.

15.

6.

16.

7.

17.

8.

18.

9.

19.

10.

20.

Answer

PAPER 1 [20 marks]

Instruction: Answer all questions. Each question is followed by four choices of
answers. Choose the best answer for every question.
1 Diagram 1 shows some food.

Diagram 1
What is the main class of food is found in the food shown above?
A Protein
C Water
B Fibre
D Fats
2

Which type of food will supply us with dietary fibre or roughage?

A Leafy vegetables.
B Beef sausages.
C Cakes.
D Butter.

Diagram 2 shows the classification of food.

Classes of food

Protein

Minerals

Water

Fats

Fibre

Protein

Diagram 2
What are the food that rich with X?
A Meat, eggs, fish
B Seafood, peanuts
C Vegetables, fruits, cereals
D potato, bread, sugar
3

Diagram 3 shows the vitamins and the effects caused by deficiencies of these
vitamins in the diet.
Vitamin
A
C
K

Effect caused by deficiency

P
Q
R
Diagram 3

Which diseases are represented by P, Q and R?

A
B
C
D
5

P
Scurvy
Beriberi
Rickets
Night blindness

Q
Rickets
Scurvy
Sterility
Bleeding gums

R
Night blindness
Weak nervous system
Beriberi
Slow clotting of blood

Diagram 4 shows a boy suffering from kwashiorkor disease.

Diagram 4
Which of the following explains why the boy suffers from kwashiorkor disease?
A He drinks too much water
B His diet lacks of protein
C He does not consume enough calcium
D His diet contains too much of carbohydrate
6

An athlete suffering from a muscle cramp due to excessive sweating should

drink plenty of water containing
A glucose
B vitamin C
C Sodium Chloride
D dissolved oxygen

We should not boil fresh fruit juice because boiling.

A decomposes the mineral salts
B destroys most of the vitamins
C breaks up the plant proteins
D makes the juice more sour
4

A balanced diet consists of

A vegetables only.
B mainly proteins
C all classes of food without any fibre.
D all classes of food including fibre in the correct proportions

Factors which affect the balanced diet required by a person include.

I age
II body size
III occupation
A
B
C
D

I only
II only
III only
I, II and III

10 Which reagent is suitable to detect the presence of starch in a food?

A Millons reagent
B Benedicts reagent
C Fehlings solution
D iodine solution
11

Based on the information in table 1, what food classes are contained in the food
sample tested?
Substance
Observation

Iodine solution

Millons solution

Filter paper

Dark blue

No change in colour

Translucent spot

Table 1
A
B
C
D

Sugar and proteins

Proteins and fats
Starch and fats
Starch and sugar

12

The process of breaking up complex food into simpler substances is called

A excretion
B digestion
C absorption
D defecation

13

The alternate contraction and relaxation of the muscles in the digestive system
which allows food to pass through the digestive system is called
A peristalsis
B absorption
C digestion
D defecation

14

Diagram 5
The beaker shown in diagram 5 is set up and left for about half an hour. Then the
distilled water from the beaker is tested for various food substances. The test will
show that the distilled water contains.
A amino acid and fatty acid
B fatty acid and glucose
C glucose only
D starch only
15

Diagram 6 shows an experiment on the absorption of glucose through a Visking

tube.

Diagram 6
Which of the following is represented by the distilled water?
A Small intestine
B Urine
C Blood
D Hormone
16

Which of the following action of digestive enzymes is not correct?

Salivary amylase

A Starch

maltose

B Milk proteins
C Fat

amino acid

rennin

Pancreatic lipase

fatty acids and glycerol

pepsin

D Protein
17.

peptones

Diagram 7 shows parts of the human digestive system.

6

Diagram 7
Which of the following classes of food are digested in organs Y, V and W?

18.

Organ Y

Organ V

Organ W

Fat

protein

Carbohydrate

Carbohydrate

Fat

Protein

Carbohydrate

Protein

Fat

Protein

Carbohydrate

Fat

Diagram 8 shows a food pyramid.

Diagram 8
Which of the following food are group in P?
I Corn
II Egg
III Meat
IV Tomato

19

A I and II
C II and III
B I and IV
D III and IV
In which part of the digestive system is water reabsorbed?
A Stomach
B Duodenum
7

C Small intestine
D Large intestine
20

Which of the following is a good eating habit?

A Eating and drinking alternately
B Eating slowly to chew food well
C Eating in a hurry
D Eating and talking at the same time

PAPER 2
Answer all questions.
1 Diagram 1 shows the human digestive system.

Diagram 1
(a) Name the parts labelled
W:

________________________________________

X:

________________________________________

Y:

________________________________________

Z:

________________________________________
[4 marks]

(b) (i) What is produced by the part labeled K?

___________________________________________________________
[1 mark]
(ii) Where is the product given in (b) (i) stored?
8

__________________________________________________________
[1 mark]
(c) (i) Name the structure labelled L.
__________________________________________________________
[1 mark]
(ii) State the enzymes produced by the structure labelled L.
__________________________________________________________
[1 mark]
(d)

State the final products in the digestion of the following food;

(i)

carbohydrates : ____________________________________________

(ii) fats

: ____________________________________________

(iii) proteins

: ____________________________________________
[3 marks]

2 Look at Diagram 2.1, Diagram 2.2 and Diagram 2.3 carefully. Label them with the
terms provided below.
(a)

Villi

Human digestive system

Diagram 2.1
i.

Diagram 2.2
[3

ii.

Large intestine

Diagram 2.3
iii.

marks]
(b) Diagram 3 shows an
intestine.

enlargement of the small

Diagram 3
(i)

What is the name of structure X?

_____________________________________________________
[1 mark]

(ii)

What are the characteristics of X for the better absorption of digested

food?
1. _______________________________________________________
2. _______________________________________________________
[2 mark]

(c) Structure Y can be found in the villus. What is Y?

______________________________________________________________
[1 mark]
(d) State the process of absorption that occurs in the villus.
______________________________________________________________
[1 mark]

3 (a)

Diagram 5

shows a few types of food

10

Diagram 5
Complete the table below by classifying the food shown in Diagram 5.
Food class

Food type

[6 marks]
(b)

Table 1 shows the calorific values of some food and drinks.

Food
Curry noodles

Quantity
1 bowl

Calorific value (kJ)

2 222

Curry puff

1 piece

168

Doughnut

1 piece

315

Low-fat milk

1 glass

543

Chicken rice

1 plate

1 273

Soy drink

1 glass

121

TABLE 1
(i) What is the meaning of calorific value?
_________________________________________________________
[1 mark]
(ii) Calculate the total calorific value from the food taken by the following
people
11

1. Ahmad
- 2 bowls of curry noodles
- 1 piece of curry puff
- 1 glass of soy drink
Solution:

[2 marks]
2. Ali
- 1 plate of chicken rice
- 2 pieces of doughnuts
- 1 glass of low-fat milk
Solution:

[2
marks]
(iii)

Between Ahmad and Ali, who gets more energy from the food they
eat?
_________________________________________________________
[1 mark]

12

4 Diagram 6 shows an experiment which is conducted to investigate the action

of saliva on starch. The results of the experiment after 30 minutes is shown in
Table 2.

Diagram 6
Test tube
P
Q

Presence of starch
Yes
No
TABLE 2

Based on the apparatus set up in Diagram 6 and the results in Table 2,

(i)

What is the optimum temperature of the water bath in which test tubes
P and Q are kept and why?
_________________________________________________________

(ii)

_________________________________________________________
[2 marks]
Why is starch missing in test tube Q?
_________________________________________________________
[1 mark]

(iii)

What is the function of test tube P?

_________________________________________________________
[1 mark]

(iv)

Name two organs in the human alimentary canal in which the same type
of change as that observed in test tube Q occurs to starch.
1.

____________________________________________________

2.

____________________________________________________
[2 marks]
- END OF QUESTION13

STANDARDISE TEST 2, SCIENCE FORM 2 (SEM.

1/2010)
MARKING SCHEME
PAPER 1
Q. No.

Answer

Q. No.

Answer

1.

11.

2.

12.

3.

13.

4.

14.

5.

15.

6.

16.

7.

17.

8.

18.

9.

19.

10.

20.

14

PAPER 2
No.
1

Answer
(a)

Mark

W : Oesophagus

1 mark

X : Stomach

1 mark

Y : Duodenum

1 mark

Z : Small intestine

1 mark

(b)

(i) Bile
(ii) Gall bladder

1 mark
1 mark

(c)

(i) Pancreas
(ii) Amylase, protease, lipase

1 mark
1 mark

(d)

(i) glucose
(ii) glycerol and fatty acids
(iii) amino acids

1 mark
1 mark
1 mark
TOTAL:
11 marks

(a)

(b)

(i) Human digestive system

(ii) Large intestine
(iii) Villi

1 mark
1 mark
1 mark

(i) Villus

1 mark

(ii) 1. Thin wall

2. Has large network of capillaries

1 mark
1 mark

(c)

Lacteal duct

1 mark

(d)

Diffusion

1 mark
TOTAL:
8 marks
15

No.
3

Mark

Answer
(a)

(b)

Food class

Food type

Carbohydrates

Noodles

2 marks

Proteins

Soya bean milk, chicken

2 marks

Fats

Butter

2 marks

(i) The amount of energy released from one gram of a

particular type of food
(ii)

1 mark

1. Ahmad
Calorific value taken from;
2 bowls of curry noodles = 2 222 x 2 = 4 444 kJ
1 piece of curry puff
= 168 kJ
1 glass soy bean
= 121 kJ
Total calorific value
taken by Ahmad
2.

= 4 444 + 168 + 121

1 mark

= 4 733 kJ

1 mark
(by unit)

Ali
Calorific value taken from;
1 plate of chicken rice = 1 273 kJ
2 pieces of doughnuts = 315 x 2 = 630 kJ
1 glass of low-fat milk = 543 kJ
Total calorific value
taken by Ali
16

= 1 273 + 630 + 543

1 mark

= 2 446 kJ
(iii)

Ahmad

1 mark
(by unit)
1 mark
TOTAL:
12 mark

No.
4

Answer

Mark

(i)

Body temperature or 37 0C because the enzyme in saliva

function best at body temperature / 37 0C

2 marks

(ii)

Because the starch is converted by salivary amylase

to sugar

1 mark

(iii)

To act as a control

(iv)

1. Mouth

1 mark
1 mark
1 mark

2. Small intestine
TOTAL:
5 marks

TOTAL MARKS:

PAPER 1 + PAPER 2 = 20 marks + 37 marks =

17

57 marks