Westwood High SchoolBiology Tutorial IDeadline: September 29, 2014Cut-off Deadline: September 30, 2014

Answer all questions. 1) Complete the table by writing the missing information.Property of WaterExample of Waters Importance

Helps leaves to pull upwards from the roots

Solubility

Helps stabilise the temperature of organisms and the environment

Densest at 4o C in the liquid state

(6mks)2. Explain each of these statements. (6mks)i. Sweating can cool the body to below the temperature of the air surrounding it.ii. Small covalent molecules like glucose can dissolve in water.iii. Seawater will only freeze if the temperature of water drops well below 0oC.3. Describe polar covalent bond and give two examples of molecules that contain this bond. 3mks4. What is electronegativity and how does it affect water molecule interactions? 3mks5. Define the terms: hydrophilic, hydrophobic, polar, functional group, monomer, polymer. (6mks)6. What are the four main large biomolecules? (2mks)7. Explain why polysaccharides serve as better storage than sugars? (3mks)8. After a cow is given antibiotics to treat an infection, a vet gives the animal a drink of gut culture containing various prokaryotes (bacteria). Why is this necessary? (2mks)9. Draw and compare the structures and functions for a triglyceride and a phospholipid. 8mks10. State 6 functions of proteins in organisms. (3mks)11. What is denaturation of a protein? Describe 4 ways proteins may become denatured? (6mks)1. Which of the following categories includes all others in the list?a. monosaccharide d. carbohydrateb. disaccharide 66+e. polysaccharidec. starch2. The enzyme amylase can break glycosidic linkages between glucose monomers only if the monomers are in the _ form.Which of the following could amylase break down?a. glycogen, starch, and amylopectinb. glycogen and cellulosec. cellulose and chitind. starch and chitin e. starch, amylopectin, and cellulose3. Which of the following statements concerning unsaturatedfats is true?a. They are more common in animals than in plants.b. They have double bonds in the carbon chains of their fatty acids.c. They generally solidify at room temperature.d. They contain more hydrogen than do saturated fats having the same number of carbon atoms.e. They have fewer fatty acid molecules per fat molecule.4. The structural level of a protein least affected by a disruption in hydrogen bonding is thea. primary level. d. quaternary level.b. secondary level. e. All structural levels arec. tertiary level equally affected.Total Marks: 52mks