GCE I 992 (Biology) Ouestion 3a State briefly, the symptoms shown by the deficiency of the following" Vitamin A Vitamin C Vitamink SSSCE 1994 (Practical paper) Q5. (b) State the functions of each of the food substance Foodsubstance function Fatsandoils Protein Vitamins Mineral salts Water Roughage To help food passes through the system move easily during digestion. It heips digestion to take place easily and prevent constipation. For the rest refer to notes. GCE 1993 Q3. (i) List three sources each of vitamin C and D (ii) For each vitamin, mention one disorder associated with its inadequate supply in the human body (Deficiency). Refer to notes. S.S.S.C. E. 1998 2. d. (i) Give two characteristics of the food substances: (a) protein (b) vitamin D (ii) State two uses of each of the food substances listed in (i) above to human. (iii) Describe briefly the role of roughage in the diet of humans. S.S.S.C.E. 1999 SECTION B 2 a (i) What is malnutrition? (ii) State three effects of malnutrition. S.S.S, C. E. 2002 Cancelled Que. 3d (i) Give three effects of malnutrition on humans (ii) Name two sources of vitamin A. S.S.S.C.E. 2003. What is photosynthesis? Explain how the roots of the plant obtain energy. What is a flower? State three importance of a flower. S.S.S. C.E. 1993 (practicals) 5 a (i) In testing for certain for substance in a sample, the following steps required: F-heating the test tube until contents boil II-Pour a little of the sample into a test tube III-Brick-red precipitate appears IV-Pour a little Benedict's solution into the test tube. Re-arrange and copy the above in the order in which they should occur. (ii) Which food substance could be tested for using the above steps? (iii) Which alternative reagent could be used in? b. A student placed a few drops of iodine solution on a piece of bread. (i) What observation is he likely to make? (ii) What conclusion could be draw from the observation in b (i)? (iii) The student chewed bread for about three minutes and transferred it on a watch glass. He then added a few drops of iodine solution. Describe briefly what he is likely to observe. What conclusion could be drawn from b (iii) above?

<p><br />1. Deficiency symptoms of vitamins:<br /> - Vitamin A: It is crucial for maintaining good vision, skin health, and immune function. Deficiency can lead to night blindness, dry skin, and a greater susceptibility to infections.<br /> - Vitamin C: Essential for the synthesis of collagen, absorption of iron, and the maintenance of immune function. Its deficiency can cause scurvy, characterized by bleeding gums, bruising, joint pain, and poor wound healing.<br /> - Vitamin K: Important for blood clotting and bone metabolism. Deficiency can result in increased bleeding and bruising, and delayed wound healing.<br /><br />2. Functions of food substances:<br /> - Fats and Oils: Provide energy, aid in the absorption of fat-soluble vitamins, and are necessary for the development and function of cell membranes.<br /> - Protein: Essential for the growth and repair of tissues, making enzymes and hormones, and supporting immune function.<br /> - Vitamins: Play various roles in maintaining health, including supporting the immune system, ensuring normal growth and development, and helping cells and organs do their jobs.<br /> - Mineral Salts: Important for building strong bones and teeth, controlling body fluids inside and outside cells, and turning the food you eat into energy.<br /> - Water: Maintains body temperature, transports nutrients and waste products, and acts as a solvent for minerals, vitamins, amino acids, glucose, and other small molecules.<br /> - Roughage: Aids in digestion, helps prevent constipation, and may reduce the risk of developing various diseases.<br /><br />3. Sources and disorders of Vitamins C and D:<br /> - Vitamin C Sources: Citrus fruits, strawberries, bell peppers, and broccoli.<br /> - Vitamin D Sources: Sunlight exposure, fatty fish, egg yolks, and fortified foods.<br /> - Vitamin C Deficiency Disorder: Scurvy.<br /> - Vitamin D Deficiency Disorder: Rickets in children and osteomalacia in adults.<br /><br />4. Characteristics and uses of food substances:<br /> - Protein: Made of amino acids and is essential for growth and repair.<br /> - Vitamin D: Fat-soluble, helps absorb calcium and phosphorus.<br /> - Protein Uses: Builds and repairs body tissues, and makes enzymes, hormones, and other body chemicals.<br /> - Vitamin D Uses: Maintains healthy bones and teeth, and supports the immune system.<br /><br />5. Role of roughage: Aids in maintaining a healthy digestive system, prevents constipation, and may reduce the risk of colon cancer.<br /><br />6. Malnutrition:<br /> - Definition: A condition that results from eating a diet in which nutrients are either not enough or are too much.<br /> - Effects: Stunted growth in children, weakened immune system, increased risk of chronic diseases.<br /><br />7. Photosynthesis: The process by which green plants and some other organisms use sunlight to synthesize nutrients from carbon dioxide and water.<br /><br />8. Importance of a flower: Reproduction in flowering plants, attracting pollinators, and leading to the production of fruits and seeds.<br /><br />9. Testing for food substances:<br /> - Correct Order: II, IV, I, III.<br /> - Tested Substance: Reducing sugars.<br /> - Alternative Reagent: Fehling's solution.<br /> - Iodine Test on Bread: Indicates the presence of starch if it turns blue-black.<br /> - Conclusion: The bread contains starch.<br /> - Observation after Chewing: If the iodine solution does not change color, it indicates the breakdown of starch into simpler sugars.</p>