Author: Anonymous

SECTION A QUESTION 1 1.1. Ten multiple choice questions are given below. Choose the most correct answer for each. 1.1.1 Plant cells that form very thick and rigid tissues, which can be used to make rope. A. Collenchyma B. Sclerenchyma C. Parenchyma D. Epidermal (2)

1.2 Give the correct biological term for each of the following descriptions. Type the question number followed by the correct term in the textbox below. 1.2.1 Monosaccharide produced during photosynthesis. (1) 1.2.2 Lipids that are liquid at room temperature. (1) 1.2.3 A carbohydrate that humans are unable to digest. (1) 1.2.4 Basic structural unit of all proteins. (1) 1.2.5 A medical condition due to the build-up of fats in the lining of the arteries. (1) 1.2.6 An organelle that is responsible for the manufacture of proteins. (1) 1.2.7 An organelle that is responsible for the manufacture of phospholipids and cholesterol. (1) 1.2.8 Basic structural unit of life. (1) 1.2.9 Disaccharide found in milk. (1)  

2.1.2. Name the three inorganic nutrients in the table and give one function of each in the human body. (6)

3.2.3. a)  Name the tissue type of L in diagram 2. (2)

2.3.3. The protein in the diagram transverses (extends across) the structure. Describe the function of the protein, with reference to the biological process. (4)

3.2.1. Identifiseer die weefsel of dele genommer in diagram 1 as A, C, D en H onderskeidelik. (4)     A [A] C [C] D [D] H [H]    

3.1.2. Noem twee ander faktore, behalwe rook, wat longkanker kan veroorsaak.   (2)

  b)  Describe how the tissue at L is best adapted for its function. (5)

1.4 Andrew set up an investigation to test for the rate of transpiration using a leafy twig, electric fan and potometer. His results are shown in the table below. Study the diagram and table below and answer the questions that follow.   TO VIEW THE DIAGRAM, RIGHT CLICK ON THE BUTTON BELOW AND OPEN IT IN A NEW WINDOW:       Fan speed setting Distance of water movement in potometer in 2 hours (mm) Off 0 Slow 2 Medium 5 High 6

2.1.4 Explain how you would test for fat in goat’s milk. (3)