1. Which statement is not a property of water?

A. It is a solvent for hydrophobic compounds.

B. In its pure form, it is transparent to visible wavelengths of light.
C. A relatively large amount of energy is needed to increase the temperature.
D. Water molecules have the ability to form hydrogen bonds with each other.

2. Which one of the following diagrams exemplifies the quaternary structure of a protein?

3. The primary structure of a protein refers to the:

A. Presence of alpha –helices or beta –sheets.
B. Sequence and number of amino acids.
C. Three dimensional folding of the molecules.
D. Interactions of protein with prosthetic groups.

4. The diagram below shows a reaction resulting in the formation of a disaccharide.

 Which of the following correctly identifies molecules I, II and III?

I II III
A α-glucose α- fructose sucrose
B α-glucose β- fructose sucrose
C β –glucose β-fructose maltose
D β –glucose α- fructose maltose

5. Four chemical tests are carried out on four solutions. Each solution contains two substances
only. Which solution contains egg albumen and maltose?

Heated with Heated with dilute HCI, Mixed with biuret Mixed with iodine
Benedict’s solution neutralized, then heated with reagents potassium iodide
Benedict’s solution

A Blue Brick red Blue Blue-black

B Blue Blue Purple Blue-black
C Brick red Brick red Purple Brown
D Blue Blue Purple Blue-black

6. An ester bond is formed between:

A. A carboxyl group and an amino group.
B. A hydroxyl group and a carboxyl group.
C. A hydroxyl group and amino group.
D. An aldehyde group and a carboxyl group

7. How many molecules of oxygen can a molecule of haemoglobin transport?

A. 1
B. 2
C. 3
D. 4

8. What is the general formula for a monosaccharide?

A. (CH2O)n
B. C(H2O)n
C. (C6H10O5)n
D. (C5H10O5)n
9. a. The diagram below shows the molecular structure of the amino acid leucine.

i. All amino acids have the same generalized structure. Copy the diagram above, and identify
the components which make up amino acids.

ii. Copy and complete the diagram below to show the formation of dipeptide.

b. i. Proteins are made up of different levels of structure. Copy and complete the table below
to explain the different levels of protein structure.

Level Types of bond Position of bonds Effect of bond formation

Primary structure

Secondary structure
Tertiary structure

Quaternary structure

ii. Explain the similarity and the difference in hydrogen bonding of the alpha-helix and the beta-
pleated sheet secondary protein structure.
 c. Proteins have many functions in living organisms. List three of these functions.

10. a.i. Draw the ring structure of an α-glucose molecule.

ii. How does the β form of this molecule differ in structure?

b. A student was asked to carry out certain food tests on a solution which contained a mixture of
biological molecules. She wrote the following table before she started the tests, to help her with
the procedure.
 Procedure and test reagents

Food Benedict’s Boil with Biuret Iodine in Ethanol

and heat dilute acid and solution potassium iodide
neutralize
Reducing sugar
Non-reducing sugar
Starch
Protein
lipid
i. Copy the above table and complete to show which of these procedures and test reagents.
Apply to the food test carried out on each of the foods listed. Fill in each box using a tick (√) if it
applies or a cross (×) if it does not.

ii. The student conducted the tests and wrote the following in her lab report:

Reagent / procedure Test results

Benedict’s and heat Brick-red precipitate
Biuret Purple colour

What can she conclude from her results?

c. In another experiment, students were given the following materials and apparatus:

Juices from three local fruits, 4% glucose solution, Benedict’s solution, test tubes, beakers,
syringes, Bunsen, tripod and gauze, stopwatch.

Describe the procedure that would be used to determine the amount of glucose present in each
fruit juice in milligrams.
11. a.i. Sucrose is a disaccharide made up of glucose and fructose.

Show how these two molecules combine to form sucrose.

 ii. Identify the type of reaction involved in the formation of sucrose.

iii. What is the relationship of the structure of sucrose to its function?

iv. Sucrose is described as a non-reducing sugar. Explain this statement with reference to its
structure.

b. Starch (which is made up of amylase and amylopectin), cellulose and glycogen are all polymers
of glucose. Copy and complete the table below.
 Starch Cellulose Glycogen

Form of glucose

Bonds between monomers

Features of molecule

Function

12. a. ‘What is essential to life itself. Without water, life on earth would not exist’.

Discuss this statement with reference to the structure and properties of water and explain
how these relate to the role that water plays as a medium of life.

b.i. Haemoglobin is a globular protein. Explain what is meant by the term ‘globular’.

ii. Describe, with the aid of a diagram, how the structure of haemoglobin helps it to transport
oxygen.

13. a.i. Describe the molecular structure of a starch molecule and identify its features, which make
it suitable for storage in cells.
ii. Explain how the molecular structure of cellulose differs from the starch molecule.

b. Some natural fibres such as cotton and linen are made up of cellulose molecules.

Discuss how the structure of cellulose gives these natural fibres their strength.

c. Collagen is a molecule with tensile strength as great as cellulose.

Explain how the structure of collagen relates to its strength.

14. a. By means of an annotated diagram, illustrate the molecular structure of a triglyceride which
consists of at least one unsaturated fatty acid.
b. Explain how the structure of a phospholipid differs from a triglyceride.
c. Discuss how the properties of phospholipids influence the formation and function of the
cell membrane.