Biology Class test Obtained marks

[Biochemistry]

Total time: 40 minutes Total marks: 30

Student’s name: Mutakabbir Ahmed Hamim U6 Sec.:

1. What are the structural materials of the followings? [2]

amino acids
Protein …………………………………………………………………………………………
phospholipid
Lipid …………………………………………………………………………………………

2. Give examples of the followings- [3]

sucrose,maltose
i) Disaccharide .……………………………………………………..………
glycogen,starch
ii) Polysaccharide …..……………………………………………………….…
sucrose
iii) A non-reducing sugar ………………………………………………………….…..

3. Give two examples of foods, which are the best sources of the followings- [3]

sweet milk
Carbohydrate ………………………………………… ……………………………………………
fish meat
Protein ………………………………………… ……………………………………………
oil beaf
Lipid ………………………………………… ……………………………………………

4. What is the importance of fat for animals, which live in very cold places? [2]
Fats surrounds organs which protects from cold. Also it helps us when we are hungry.
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5. (a) A student carried out an investigation to find the colour change obtained when three different
concentrations of glucose solution were tested for reducing sugar.
The fruit juice with the highest concentration of reducing sugar was drunk by a diabetic. Describe how

you would test a sample of urine from the diabetic for reducing sugar. [3]
Urine is taken in atest tube and a little amount of water is added. The test tube is shaken so
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the glucose get dissolved. Add 2cm^3 of Benedict solution to the test tube. In a boiling water
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bath put the test tube for 2-3minutes. If the colour changes from blue to brick-red precipitate,
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sugar is present.
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(b) Describe how you would carry out tests on the garlic and the potato to compare the
starch content and the protein content. Include any necessary safety precautions.
Starch [3]

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Water is added to make a solution of 10 cm^3. 2cc of each solution are taken in different test
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tubes and 6 drops of iodine is added. the test tubes are shaken. If the colour changes from brown
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to blue black, starch is present.
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Protein
[3]

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 orange blue blueblack

protein is
glucose present absent as the
colur remains starch present
same
glucose is absent as
the colour remains the protein present fat present
same