Question 1 · structured
9 marksThe human digestive system is an organ system responsible for breaking down large biological molecules into smaller soluble molecules.
(a) (i) State the organ in the alimentary canal where the chemical digestion of protein begins. [1]
(ii) Name the group of enzymes that catalyses the breakdown of protein into amino acids. [1]
(iii) State one function of hydrochloric acid in gastric juice in the stomach. [1]
(b) A student carries out food tests on a liquid sample of food.
(i) Describe how to test the sample for the presence of protein, and state the positive result. [2]
(ii) Describe the test for reducing sugars using Benedict's solution, including how the mixture is treated, and state the positive result. [3]
(c) Carbohydrates and proteins both contain carbon, hydrogen, and oxygen. State one additional chemical element that is always present in proteins. [1]
(a) (i) State the organ in the alimentary canal where the chemical digestion of protein begins. [1]
(ii) Name the group of enzymes that catalyses the breakdown of protein into amino acids. [1]
(iii) State one function of hydrochloric acid in gastric juice in the stomach. [1]
(b) A student carries out food tests on a liquid sample of food.
(i) Describe how to test the sample for the presence of protein, and state the positive result. [2]
(ii) Describe the test for reducing sugars using Benedict's solution, including how the mixture is treated, and state the positive result. [3]
(c) Carbohydrates and proteins both contain carbon, hydrogen, and oxygen. State one additional chemical element that is always present in proteins. [1]
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Worked solution
(a) (i) Chemical digestion of protein starts in the stomach.
(ii) Proteases (such as pepsin) break down proteins into amino acids.
(iii) Hydrochloric acid creates an acidic environment (optimum pH for gastric protease) and destroys pathogens/bacteria ingested with food.
(b) (i) To test for protein, add Biuret reagent (or dilute sodium hydroxide followed by dilute copper(II) sulfate). A positive result shows a colour change from blue to purple/lilac.
(ii) To test for reducing sugars, add Benedict's solution to the food sample and heat in a water bath (e.g. at 80 °C) for several minutes. A positive result is indicated by a colour change from blue to green, yellow, orange, or brick-red precipitate depending on concentration.
(c) Proteins always contain nitrogen in addition to carbon, hydrogen, and oxygen (some also contain sulfur).
(ii) Proteases (such as pepsin) break down proteins into amino acids.
(iii) Hydrochloric acid creates an acidic environment (optimum pH for gastric protease) and destroys pathogens/bacteria ingested with food.
(b) (i) To test for protein, add Biuret reagent (or dilute sodium hydroxide followed by dilute copper(II) sulfate). A positive result shows a colour change from blue to purple/lilac.
(ii) To test for reducing sugars, add Benedict's solution to the food sample and heat in a water bath (e.g. at 80 °C) for several minutes. A positive result is indicated by a colour change from blue to green, yellow, orange, or brick-red precipitate depending on concentration.
(c) Proteins always contain nitrogen in addition to carbon, hydrogen, and oxygen (some also contain sulfur).
Marking scheme
(a)(i) stomach; [1]
(a)(ii) protease; [1]
ALLOW pepsin / peptidase
(a)(iii) kills bacteria / kills pathogens / destroys microorganisms;
OR provides optimum / acidic pH (for protease / pepsin activity);
OR denatures harmful enzymes in food; [1]
DO NOT ACCEPT just 'digests food'
(b)(i) add Biuret (reagent / solution) / add aqueous sodium hydroxide AND aqueous copper(II) sulfate; [1]
(colour turns) purple / lilac / violet; [1]
ALLOW mauve
DO NOT ACCEPT blue to pink alone unless purple is mentioned
(b)(ii) add Benedict's (solution / reagent); [1]
heat / place in a (hot) water bath / warm above 60–80 °C; [1]
(colour turns / gives) green / yellow / orange / red / brick-red (precipitate); [1]
DO NOT ACCEPT heating without mention of reagent
(c) nitrogen; [1]
ALLOW N
ALLOW sulfur / S
(a)(ii) protease; [1]
ALLOW pepsin / peptidase
(a)(iii) kills bacteria / kills pathogens / destroys microorganisms;
OR provides optimum / acidic pH (for protease / pepsin activity);
OR denatures harmful enzymes in food; [1]
DO NOT ACCEPT just 'digests food'
(b)(i) add Biuret (reagent / solution) / add aqueous sodium hydroxide AND aqueous copper(II) sulfate; [1]
(colour turns) purple / lilac / violet; [1]
ALLOW mauve
DO NOT ACCEPT blue to pink alone unless purple is mentioned
(b)(ii) add Benedict's (solution / reagent); [1]
heat / place in a (hot) water bath / warm above 60–80 °C; [1]
(colour turns / gives) green / yellow / orange / red / brick-red (precipitate); [1]
DO NOT ACCEPT heating without mention of reagent
(c) nitrogen; [1]
ALLOW N
ALLOW sulfur / S