LIFE SCIENCES GRADE 10
Assignment Term 2: Chemistry of life
Duration: 60 minutes
INSTRUCTIONS AND INFORMATION
Read the following instructions carefully before answering the questions.
1. This is a formal SBA task and needs to be done under supervised conditions in the
classroom.
2. Each learner completes this task on his/her own (under test conditions).
3. Present your answers according to the instructions of each question.
QUESTION 1
During an investigation a grade 10 learner conducted a test on five different
food types using Benedict’s solution, iodine solution and Millon’s reagent as
indicators.
Positive tests for the indicators used are as follows:
• Bendedict’s solution changes to orange-red
• Iodine solution changes to blue-black
• Millon’s reagent turns to brick-red
The results of the investigation are illustrated in the table below.
Food type Food colour observed for each food test
Benedict’s Test Iodine Test Millon’s test
A Blue Blue-Black White
B Orange-red Brown Brick-red
C Orange-red Brown White
D Blue Blue-Black Brick-red
E Orange-red Blue-Black Brick-red
1.1 Which food type (A, B, C, D or E) contains:
(a) Starch only?
(2)
(b) Glucose and protein only? (2)
(c) Starch, glucose and protein? (2)
1.2 Rice contains starch and protein, but no glucose. Which of the food
types (A, B, C, D or E) is rice? (2)
(8)
1
QUESTION 2
Below is the nutritional information found on the packaging of a well-known
brand of sausages.
2.1 How much energy would you get by eating just one sausage? (2)
2.2 What is the monomer of protein? (1)
2.3 State TWO functions of protein. (2)
2.4 Calculate how much protein is contained in three sausages. Show ALL
working. (3)
2.5 State ONE function each, of sodium in plants and animals. (2)
2.6 What would you add to this sausage to ensure that children do not suffer
from rickets? (1)
2.7 Would you consider this product a healthy choice in terms of fat content?
Give ONE reason for your answer. (2)
(13)
2
QUESTION 3
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:
3.1 In this investigation identify the:
(a) Independent variable (1)
(b) Dependent variable (1)
3.2 Describe how Sipho would test if the enzyme worked in the test tubes. (2)
3.3 State TWO ways by which Sipho could improve the reliability of the
investigation. (2)
3.4 State TWO ways how Sipho could improve the validity of the
investigation. (2)
3.5 Plot a line graph to show the results of the above investigation. (6)
(14)
3
QUESTION 4
The diagram below shows the ratio of different food substances.
Ratio of different substances in foods A to D
Food A Food B
Food C Food D
Key
roughage
water
lipids
carbohydrate
protein
4.1 Which component is very sensitive to extreme temperatures and pH
levels? (1)
4.2 List THREE functions of the food type mentioned in QUESTION 4.1. (3)
4.3 Name the component found in the largest quantity in food A. (1)
4.4 Briefly explain why the substance listed in QUESTION 4.3 is included in (2)
the food.
4.5 Which food type will be most suitable for insulation? Give an explanation
for your answer. (3)
4.6 Draw a simple diagram of the food type identified in QUESTION 4.5 and
label the monomers that the molecule consists of. (5)
(15)
GRAND TOTAL: 50
