STMGSS

Half-Yearly Examination 2020-2021

S4 Biology Marking Scheme
Max. Marks : 100
Part I : (30 marks)
1 C 11 D 21 D A7

2 C 12 B 22 C B8

3 A 13 B 23 A C8

4 D 14 D 24 A D7

5 D 15 B 25 B

6 B 16 A 26 D
7 C 17 C 27 B
8 B 18 A 28 B
9 A 19 C 29 A
10 D 20 C 30 C

Part II : Structured questions (70 marks)

Answer marked with * must be spelt correctly
1. Column 1
Protease C (1)
Lipase D (1)

2. (a) A: *channel protein / protein (1)

B: *phospholipid (1)
(b) i) fatty acid / glycerol (1)
ii) amino acid / glucose (1)

iii) lumen of small intestine → lacteal (1) → lymph vessel (1) → subclavian vein (1)
➔ Vena cava / superior vena cava (1) → heart
(any three of the above)
3

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4 The structure of ethanol is similar to that of ethylene glycol. (1)
Ethanol competes with ethylene glycol for the active site of alcohol dehydrogenase. (1)
This lowers the rate at which toxic oxalic acid is formed. (1)

5
(a) (i) * iron (1)
(ii) symptoms associated with* anaemia e.g. easily faint. (1)
(b) in cow’s milk - more protein for the production of protoplasm / body growth (1+1)
- more calcium and / or phosphorus for the growth of bones and teeth (1+1)
(c) Any 4 of the following :
Add equal amount of fresh *DCPIP solution to two test tubes respectively (1)
Add human’s milk drop by drop by using dropper/syringe (1)
Shake gently/avoid violent shaking (1)
Until the *DCPIP solution is decolourized (1)
Repeat above steps by using cow’s milk (1)
Expected result : Smaller amount of milk need to decolourize DCPIP means greater
concentration of vitamin C (1)

6.
(a) X: lacteal (1)
Z: capillary (1)
(b) As a smaller amount of digested food is absorbed, the solute concentration in the contents in
the small intestine increases / the water potential decreases. (1)
Hence, the water potential gradient between the contents in the small intestine and the
blood in the capillaries in the villi decreases. (1)
Less water is drawn into the blood by osmosis. (1)
Or
The surface of small intestine decreases (1)
which slow down the water absorption by osmosis (1)
The large intestine fails to absorb the large amount of water left in the remains of food,
making the faeces watery. (1)

7
(a) the shorter the time, the faster the rate of enzyme activity (1)
(b) pH 2 (1)
(c) Any 2 of the following :
-incubate the tubes at a higher temperature but not exceeding 40C (1)
- cut the 1 cm3 cube into smaller cubes / using smaller cubes of egg white (1)
- using a more concentrated enzyme solution / using more enzyme (1)

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 Not accept more solution
(d) to measure the changes in weight / size of the (1)
egg white cubes within a fixed period of time (1)
(e) stomach / small intestine (1)
(f) replace the enzyme solution with boiled enzyme solution / distilled water (1)
and repeat the whole experiment (1)

9 (a) i The food is churned and mixed with gastric juice by the contraction and relaxation of
the muscles in the stomach lining. (1)
The chyme is then released into the duodenum when the pyloric sphincter relaxes.
(1)
ii Patients eat less due to the feeling of fullness. / Patients may vomit undigested food
after a meal, thus less food remains in the stomach. (1)
Less nutrients are absorbed in the small intestine. Therefore, patients may suffer from
malnutrition. (1)
(b) iAs the pancreatic duct is blocked, pancreatic juice cannot be delivered to the
duodenum. (1)
Pancreatic amylase, proteases and pancreatic lipase in pancreatic juice cannot reach the
duodenum to help digestion. Thus, starch, proteins and lipids may not be completely
digested. (1)
ii Digestive enzymes are proteins. They can be broken down by proteases / denatured
by the acidic environment in the stomach. (1)
The capsules protect the digestive enzymes in the pills until they reach the
duodenum. (1)

10
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Any 7 of the following :
Since polypeptide could be composed of different amount (1) and types of amino acids (1)
Amino acids are capable of forming more than one bond with each other in the polypeptide
chain (1)
And versatile of different in the sequence of 20 types of amino acids (1)
And different sequence of amino acids (1) which determine the twisting of polypeptide
chain/folding of the chain / conformation of the protein (any two, 1 mark each)
More different shapes could be formed in globular proteins than carbohydrates (1)
Hence, the shape of proteins are specific which have specific active sites (1) to fit different
substrates

Communication (3)

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