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Assugnment H1.2 Marking Guide(1)

The document is an assignment for advanced level biology focusing on carbohydrates, specifically practical concepts and testing methods. It includes multiple choice questions and structured questions related to sugar solutions, Benedict's test, and the identification of carbohydrates. The assignment aims to assess learners' understanding of carbohydrate chemistry and testing procedures.

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marigamildredtanyaradzwa
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2 views

Assugnment H1.2 Marking Guide(1)

The document is an assignment for advanced level biology focusing on carbohydrates, specifically practical concepts and testing methods. It includes multiple choice questions and structured questions related to sugar solutions, Benedict's test, and the identification of carbohydrates. The assignment aims to assess learners' understanding of carbohydrate chemistry and testing procedures.

Uploaded by

marigamildredtanyaradzwa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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C.T.H.

S
ADVANCED LEVEL BIOLOGY
ASSIGNMENT H1.2
CARBOHYDRATES_PRACTICAL CONCEPTS
Marking Guide
LEARNER NAME: ___________________________________________ 7 April 2024
DATE: _______________

Multiple Choice Questions:


Answer by circling the letter of the correct answer.
1. Four sugar solutions were tested with a standard Benedict’s solution. The table shows the
colour of the solutions after testing.

What is the best interpretation of the results?

2. A solution of starch is mixed with a solution of amylase.


Which reagent should be used to confirm that a reaction had taken place and what would be
the appearance of the mixture when the reaction was complete?

3. This molecule is a polymer of reducing sugars.

Page 1 of 5
C.T.H.S
ADVANCED LEVEL BIOLOGY
ASSIGNMENT H1.2
CARBOHYDRATES_PRACTICAL CONCEPTS
Which of the following procedures could be carried out in order to test for the presence of the
reducing sugars in this molecule?
1 add hydrolytic enzyme and then heat with Benedict’s reagent
2 dissolve in water, neutralise and then heat with Benedict’s reagent
3 boil with ethanol and then heat with Benedict’s reagent
4 boil with hydrochloric acid, neutralise and then heat with Benedict’s reagent
A. 1 and 2
B. 1 and 4
C. 1, 2 and 4
D. 1, 2, 3 and 4
4. Which sequence correctly identifies the change in colours during the Benedict’s test?
A. blue → brown → red → green → yellow
B. blue → green → yellow → brown → red
C. blue → red → green → yellow → brown
D. blue → yellow → brown → red → green
5. Four different fruit juices, A, B, C and D, were tested with Benedict’s solution. A second
sample of each juice was hydrolysed and tested with Benedict’s solution. The table shows the
masses of the precipitates formed.
Which juice contains the greatest mass of non-reducing sugar?

6. Which carbohydrate gives a brick red colour when heated with Benedict’s solution?
A. Cellulose
B. Fructose
C. Glycogen
D. sucrose
7. Heating with which solution breaks glycosidic bonds?
A. Benedict’s solution
B. dilute hydrochloric acid
C. dilute sodium hydroxide
D. ethanol
Page 2 of 5
C.T.H.S
ADVANCED LEVEL BIOLOGY
ASSIGNMENT H1.2
CARBOHYDRATES_PRACTICAL CONCEPTS
8. Which molecule in the key is sucrose?

9. Solutions of biological molecules are tested for sugars. The table shows the colours of the
solutions after testing.

Which may contain non-reducing sugars?


A. 1, 2 and 3
B. 1 and 2 only
C. 1 and 3 only
D. 2 and 3 only
10. Four students, 1, 2, 3 and 4, each carried out the reducing sugar test and the non-reducing
sugar test on a sucrose solution.
Which observations demonstrate that they carried out the correct tests?

A. 2 only
B. 3 only
C. 4 only
D. 1, 2, 3 and 4
Page 3 of 5
C.T.H.S
ADVANCED LEVEL BIOLOGY
ASSIGNMENT H1.2
CARBOHYDRATES_PRACTICAL CONCEPTS
11. In order to estimate the quantity of glucose in a solution, equal volumes of a range of known
concentrations were mixed with equal excess volumes of Benedict’s solution and placed in a
thermostatically controlled water-bath at 90°C for the same length of time.
The unknown solution was then treated in the same way and the colours of the known and
unknown solutions compared.
What is the independent variable in this procedure?
A. concentration of glucose
B. final colour of solutions
C. temperature of water-bath
D. volumes of glucose solutions

Short Structured Questions:


Write your answers in the spaces provided using an appropriate PDF editor
1. Sucrose is a disaccharide. The diagram shows the structure of a molecule of sucrose.

a) Use the diagram to explain why sucrose is classified as a carbohydrate.


Has Carbon, Hydrogen and Oxygen atoms only, in the C : H2O ratio of
1:1

[1]
b) Explain why sucrose will produce a positive result with Benedict’s test only after it has
been boiled with a dilute acid.

Sucrose has no free aldehyde or ketone groups;


on hydrolysis these become available in the glucose and fructose produced.

[2]
[Total: 3]
Page 4 of 5
C.T.H.S
ADVANCED LEVEL BIOLOGY
ASSIGNMENT H1.2
CARBOHYDRATES_PRACTICAL CONCEPTS
2. Describe how you would test a sample of food for the presence of starch.

Add two drops of iodine in potassium iodide solution;


Blue-black colour produced if starch is present

[2]
[Total: 2]

Page 5 of 5

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