Biology

Name :

Centre Name :

IAL [AS LEVEL]

Topic: 1A Submission Date:
Home Test 29/03/22 (Friday)

Total Mark Obtained Mark Percentage%

Grade

40

Fill in the boxes at top of the page with your

Name, Centre Name.
Answer all questions.
Answer the questions in the spaces provided

The marks for each question are shown in brackets

1 Water is the solvent for the transport of sodium chloride and glucose in the blood.
(a) The graph shows the effect of temperature on the solubility of sodium chloride
and glucose in water.

(i) Compare and contrast the effect of temperature on the solubilities of sodium
chloride and glucose in water.
(3)

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(ii) The formula mass of sodium chloride is 58.44.
Calculate the molecular mass of glucose, using the information in the table.
(2)

Answer . . . . .
(iii) Calculate how many times greater the molecular mass of glucose is than the
formula mass of sodium chloride.
(2)

Answer . . . . . . . . . .
(iv) Suggest why there is a difference in the solubility of sodium chloride and glucose in
water.
(3)
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(b) Explain why fatty acids are less soluble in blood than glucose and sodium chloride.
(2)
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(Total 10 marks)
2 Galactosaemia is a genetic disorder that affects an individual’s ability to metabolise the
monosaccharide galactose.
Dairy products contain the disaccharide lactose, which is broken down into galactose and
glucose during digestion. If the galactose is not broken down further
this may result in damage to the brain, kidneys or liver.
(ii) The diagram below shows the structure of a galactose molecule and a glucose
molecule.
 (ii) In the space below, draw a diagram to show the products formed when these two
molecules join together to form lactose.
(3)

(ii) Name the chemical reaction that joins the galactose and glucose molecules together.
(1)

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(iii) Name the bond that joins the galactose and glucose molecules together.
(1)

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(Total 5 marks)
3 The addition of sugars to food is one risk factor for cardiovascular disease (CVD).
(a) Two sources of sugar used in foods are sucrose and high-fructose corn syrup.
(i) Describe how sucrose is formed from monosaccharides.
(3)
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(ii) High-fructose corn syrup is manufactured from starch.
Describe the structure of starch.
(3)
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(Total 6 marks)
4 Lipids such as triglycerides and polysaccharides such as glycogen are energy
storagemolecules. These molecules can be used during exercise.
(a) Triglycerides are a type of lipid formed when three fatty acid chains combine witha glycerol
molecule.
(i) Put a cross in the box that completes the following statement. Each fatty acid chain is joined
to glycerol by
(1)

(ii) Describe how the structure of a saturated lipid differs from that of anunsaturated lipid.
(2)
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(b) Describe the structure of glycogen.
(3)
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(c) The table below shows the effect of the intensity of exercise on the percentage of
energy obtained from lipids and carbohydrates.

Using the information in the table, describe the effect of the intensity of exercise
on the percentage of energy obtained from lipids and carbohydrates.
(3)
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(Total 9 marks)
5 Triglycerides are synthesised from glycerol and fatty acids.
(a) The diagrams below show the structures of three fatty acids and their melting
temperatures.

(i) Using the diagrams above, describe the structure of oleic acid.
(2)
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(ii) Using the information in the diagrams, explain why these fatty acids have
different melting temperatures.
(3)
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(b) The diagrams below show the simplified structures of a fatty acid molecule and a
glycerol molecule.

(i) Use these diagrams to show the products formed from a reaction between
one fatty acid molecule and the glycerol molecule.
(2)

(ii) Name this type of reaction.

(1)
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(Total 8 marks)
The End