Question 1 [Total: 6]

1(a) Explain the term balanced diet. [3]

Balanced diet is when it is eaten in a balanced way as there are 3 types which are
carbohydrate,fats and protein as it fills the human’s needs for survival

1(b) State three factors that influence a person’s nutritional needs. [3]
Nutrient’s deficiency, healthcare and longevity of life
Question 2 [Total: 4]

The human diet provides nutrients for the synthesis of biological molecules that make up cells,
cell products and tissues.

2(a) Complete Table 1.2 to show the nutrients that are absorbed from food to synthesise the
large molecules listed. [3]

large molecules nutrients absorbed

protein Amino acid

glycogen Glucose

fat Fatty acid

2 (b) State another type of nutrient required in the human diet in small quantities. [1]
Carbohydrate

Question 3 [Total: 4]
3) List four chemical elements found in proteins. [4]
Carbon, Hydrogen, Oxygen, Nitrogen,sulfur

Question 4 [Total: 15]

Ascorbic acid (vitamin C) is found in fresh fruits and vegetables. The amount in a known
quantity of fruit juice can be determined by decolouring a blue dye, DCPIP.

4(a) Students were provided with 0.1% ascorbic acid solution (0.1 g ascorbic acid in 100 cm3
water) and 0.1% freshly prepared DCPIP solution. 1 cm3 DCPIP was placed in a clean test-tube.
The ascorbic acid was added, using a graduated pipette, until the blue colour disappeared. The
test was carried out five times and the results are shown in Table 2.1.

test volume of test ascorbic acid (cm3)

1 1.5
 2 1.0

3 1.1

4 0.9

5 1.0

average 1.1

4(a)(i) Complete Table 2.1 by calculating the average (mean) value of the data. [1]
1.1
4(a)(ii) Examine the data in Table 2.1. Suggest a more reliable average value, stating a reason
for your answer. [2]

4(b)
The test was repeated on a range of different fruit juices using 1 cm3 of DCPIP each time. Fig.
2.1 shows the results of these tests. Each graduated pipette originally contained 1 cm3 of a
different fruit juice.

In Table 2.2,
(i) record the volumes of fruit juices used;
(ii) calculate and record the amount of ascorbic acid in each fruit juice using the formula
n
= concentration of ascorbic acid in a fruit juice in g per cm3
p
where,
n = volume of ascorbic acid from (a)(ii);
p = volume of fruit juice needed to decolourise DCPIP.
Table 2.2
type of juice lemon apple grapefruit lime grape

volume of 0.3 0.8 0.3 0.4 0.9

juice used to
decolourise
DCPIP = p
cm3

n/p = g of 3.33 1.25 3.33 2.5 1.11

ascorbic acid
[5]

(iii) On the grid, show your results in an appropriate form to compare the ascorbic acid content
of the five fruit juices.

[4]
4(c) The concentration of ascorbic acid (vitamin C) is highest in fresh fruit juices. Describe a
simple investigation you could carry out to show the effect of storage on the ascorbic acid
content of one of the five fruit juices. [3]
We could use DCPIP to test it out.
Question 5 [Total: 13]

5. Some students test the composition of three liquid food supplements.

(a) (i) State the chemical test the students would use to show that protein is present in a liquid
sample of a food supplement. [1]
They would have to use a biuret solution.

The students carried out this test for protein on liquid samples of food supplements P, Q and R.
Food supplements P and R contained protein.
(ii) Complete Table 1.1 to show the results from the students’ tests for protein.

Table 1.1

food supplement color at start color at end

P Blue Purple

Q Blue Blue

R Blue Purple

[2]

The students carried out a test for vitamin C on liquid samples of food supplements P, Q and R.

When iodine solution is mixed with starch, a blue-black colour is observed. Vitamin C stops this
blue-black colour from forming.

Step 1 The students labelled a test-tube P and added 3 cm3 of food supplement P to the test
tube.

Step 2 They added 1 cm3 of starch solution to test-tube P.

Step 3 The students added iodine solution to the test-tube, one drop at a time. They counted the
drops as they added them. They shook the test-tube gently after adding each drop and stopped
adding drops when a blue-black colour remained.
A blue-black colour remained in P after 12 drops of iodine solution had been added.

Step 4 They repeated steps 1 to 3 with food supplements Q and R. A blue-black colour
remained in Q after 1 drop of iodine solution had been added. A blue-black colour remained in R
after 5 drops of iodine solution had been added.

Table 1.2 shows how the number of drops of iodine solution added relates to the vitamin C
content of the food supplement.
(b) Use the results of the students’ experiments and the information in Table 1.2 to complete
Table 1.3.

Table 1.3

food supplement number of drops of iodine vitamin C content

solution added

P 12 high

Q 1 none

R 5 High
[2]

The students carried out a test for reducing sugar on liquid samples of food supplements P, Q
and R.
(c) (i) Name the solution used for the reducing sugar test. [1]
Benedict solution

(c) (ii) Give one safety precaution that should be used when carrying out this test. [1]
Use safety goggles?

A positive result for the test for reducing sugar is the appearance of a brick-red colour.

The quicker the brick-red colour appears, the higher the concentration of reducing sugar.

Step 5 The students labelled a test-tube P2 and added a sample of food supplement P to the
test-tube.

Step 6 They added 2 cm3 of the test solution to test-tube P2.

Step 7 The students repeated steps 5 and 6 with food supplements Q and R.

Step 8 They placed test-tubes P2, Q2 and R2 into hot water, and started a timer.
Step 9 The students observed the test-tubes carefully and noted the time when the brick-red
colour appeared in each test-tube. If there was no colour change after 180 seconds (3 minutes),
the students recorded ‘more than 180’ as the result for that test-tube.

A brick-red colour appeared in test-tube R2 after 25 seconds and in test-tube P2 after 1 minute
and 15 seconds.

No brick-red colour appeared in test-tube Q2.

(d) Complete Table 1.4 to show the students’ results for the reducing sugar test.

test-tube time for brick-red colour to appear / s

p2 1 min and 15 secs

q2 More than 3 mins

r2 25 secs
[2]

There is a source of error in step 5 of the method for the reducing sugar test.
(e)(i) Identify this source of error. [1]
It should be an extract
(e) (ii) Suggest apparatus that could be used to minimise this source of error. [1]
Use a blender to be more clear.
(f) Table 1.5 shows the protein content of five foods.

It is recommended that a six-year-old child eats 20 g of protein per day. Calculate the mass of
sorghum a six-year-old child must eat each day to obtain 20 g of protein. Show your working.
Give your answer to the nearest whole number. [2

11.3/5 =2.26