Q1.(a) Describe how you would test a piece of food for the presence of lipid.

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The figure below shows a phospholipid.

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 X Y

(b) The part of the phospholipid labelled A is formed from a particular molecule. Name
this molecule.

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(c) Name the type of bond between A and fatty acid X.

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(d) Which of the fatty acids, X or Y, in the figure above is unsaturated? Explain your
answer.

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Scientists investigated the percentages of different types of lipid in plasma

Type of lipid Percentage of lipid in plasma membrane by mass

Cell lining ileum of Red blood cell of The bacterium

Cholesterol 17 23 0

Glycolipid 7 3 0

Phospholipid 54 60 70

Others 22 14 30

(e) The scientists expressed their results as Percentage of lipid in plasma

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Cholesterol increases the stability of plasma membranes. Cholesterol does this by

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 (f) Suggest one advantage of the different percentage of cholesterol in red blood cells
compared with cells lining the ileum.

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(g) E. coli has no cholesterol in its cell-surface membrane. Despite this, the cell
maintains a constant shape. Explain why.

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(2)
(Total 10 marks)

Q2.Starch and cellulose are two important plant polysaccharides.

The following diagram shows part of a starch molecule and part of a cellulose molecule.

(a) Explain the difference in the structure of the starch molecule and the cellulose
molecule shown in the diagram above.

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 (b) Starch molecules and cellulose molecules have different functions in plant cells.
Each molecule is adapted for its function.

Explain one way in which starch molecules are adapted for their function in plant
cells.

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(c) Explain how cellulose molecules are adapted for their function in plant cells.

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(Total 7 marks)

Q3.(a) Messenger RNA (mRNA) is used during translation to form polypeptides.

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(b) Describe the structure of proteins.

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(c) Describe how proteins are digested in the human gut.

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(Total 15 marks)

Q4.A student investigated the effect of chewing on the digestion of starch in cooked wheat.

He devised a laboratory model of starch digestion in the human gut. This is the method he
used.

1. Volunteers chewed cooked wheat for a set time. The wheat had been cooked in
boiling water.
2. This chewed wheat was mixed with water, hydrochloric acid and a protein-digesting
enzyme and left at 37 °C for 30 minutes.
3. A buffer was then added to bring the pH to 6.0 and pancreatic amylase was added.
This mixture was then left at 37 °C for 120 minutes.
4. Samples of the mixture were removed at 0, 10, 20, 40, 60 and 120 minutes, and the
concentration of reducing sugar in each sample was measured.
5. Control experiments were carried out using cooked wheat that had been chopped up
in a blender, not chewed.

(a) What reducing sugar, or sugars, would you expect to be produced during chewing?
Give a reason for your answer.

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(2)

(b) In this model of digestion in the human gut, what other enzyme is required for the
complete digestion of starch?

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(c) What was the purpose of step 2, in which samples were mixed with water,
hydrochloric acid and pepsin?

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(d) In the control experiments, cooked wheat was chopped up to copy the effect of
chewing.

Suggest a more appropriate control experiment. Explain your suggestion.

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(e) The figure below shows the student’s results.

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 Incubation time / minutes

Explain what these results suggest about the effect of chewing on the digestion of
starch in wheat.

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(Total 9 marks)

Q5.The diagram shows the structure of the cell-surface membrane of a cell.

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(a) Name A and B.

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(2)

(b) (i) C is a protein with a carbohydrate attached to it. This carbohydrate is formed
by joining monosaccharides together. Name the type of reaction that joins
monosaccharides together.

Name the type of reaction that joins monosaccharides together.

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(1)

(ii) Some cells lining the bronchi of the lungs secrete large amounts of mucus.
Mucus contains protein.

Name one organelle that you would expect to find in large numbers in a
mucus-secreting cell and describe its role in the production of mucus.

Organelle...............................................................................................

Description of role..................................................................................

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(2)
(Total 5 marks)

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