NAME…………………………………………………………………………….........................................
CLASS…………………………
GRADE 10 BIOLOGY TEST 4 JUNE 2025
1. a) Nutrition is a characteristic of living organisms.
Define the term nutrition
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b) Fig 1.1 shows an organism scientifically known as Gallus domesticus.
Fig. 1.1
i) Describe the system of using scientific names to name organisms such as Gallus domesticus.
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ii) State two visible features which identify the organism in Fig.1.1 as a bird.
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2. (a) Fig. 2.1 shows a root hair cell.
Fig. 2.1
(i) Name the following parts of the cell.
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(ii) The function of the cell is to absorb water and mineral ions from the soil.
Describe one feature shown in the diagram, that is an adaptation for this function.
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(b) (i) Describe what is meant by the term osmosis.
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3. Table 3.1 shows the total carbohydrates, starch and fibre of some vegetables.
Table 3.1
Vegetable Total carbohydrate Starch Fibre
g/100g g/100g g/100g
Beans 15.1 9.3 3.5
Broccoli 1.1 Trace 2.3
Cabbage 4.1 0.1 2.4
Carrots (boiled) 4.9 0.2 2.5
Chick peas 18.2 16.6 4.3
Onions 3.7 Trace 0.7
Peas (frozen, boiled) 9.7 4.7 5.1
Potato (boiled) 17.0 16.3 1.2
Sweet potato (boiled) 20.5 8.9 2.3
Tomatoes (raw) 3.1 trace 1.0
a) Name the chemical components present in a carbohydrate.
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b) State which vegetable in Table 3.1 contains;
(i) the highest proportion of total carbohydrates
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(ii) the highest proportion of fibre
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c) Total carbohydrate is calculated as the sum of starch and sugars in the vegetable.
(i) Name the vegetable that contains the highest proportion of sugar per 100g vegetable.
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(ii) Calculate the amount of sugar present in 500g of the vegetable named in (i).
Show your working.
Amount of sugar …………………………………………... [2]
d) 100g of frozen peas provide 17.0mg of vitamin C which represents 25% of the recommended daily
allowance (RDA).
(i) Calculate the mass of peas a person would need to eat to achieve the RDA.
Show your working.
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(ii) Name one other good source of vitamin C.
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(iii) State two symptoms of a deficiency of vitamin C.
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4. Fig 4.1 below indicates the effect of temperature on the rate of an enzyme reaction.
Fig. 4.1
(i) From the graph, what is the optimum temperature for maximum enzyme activity.
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(ii) What is the rate of enzyme reaction at 20 0C.
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(iii) Breafly explain why enzyme reaction rate decreases at temperatures
450C.................................................................................................................................................................
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Below 360C ....................................................................................................................................................
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5. a) Write the balanced chemical equation for photosynthesis
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b) In an investigation, different groups of lettuces were grown under varying conditions of carbon
dioxide concentration, light and temperature. After 21 days, the mean mass of each group was
calculated. The results of the investigation are shown in the graph.
i) State the mean mass of lettuces grown in a carbon dioxide concentration of 0.03 %, a light intensity of
4 arbitrary units and a temperature of 250C.
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ii) The mean mass of the group of lettuces was 335g. Using the graph, identify the light intensity, carbon
dioxide concentration and temperature at which these had been grown.
Light intensity………………………………………………………………………………………………………………………………
CO2 Concentration……………………………………………………………………………………………………………………...
Temperature……………………………………………………………………………………………………………………....… [1]
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iii) At a light intensity of 8 arbitrary units, the mean mass of lettuces grown in 0.03% carbon dioxide at
150C was 30g.
At the same light intensity, but in 4% carbon dioxide and the temperature of 25 0C, the mean mass of
lettuces was 380g.
Suggest reasons for the observed difference in the mean masses.
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c) . The stages involved in testing a leaf for starch are shown below. The stages are in the correct
sequence, but the reasons are in the wrong order. Use straight lines to match the stages with the
correct reasons. One has been done for you.
stage reason
ethanol (alcohol) is
boil the leaf in water
flammable
turn off any naked to test for starch
flames
boil the leaf in ethanol to break down cell
(alcohol) membranes
soak the leaf in water to remove chlorophyll
add iodine solution to
to soften the leaf
the leaf
[4]
