Explain why most foods must be digested before they can be absorbed
Explain why most foods must be digested before they can be absorbed
1 Answer
Questions and Answers For
O Level Biology
234 Questions
1 Answer Understand the concept of a balanced diet
Understand the concept of a balanced diet
1 Answer Name the diseases and describe the symptoms resulting from deficiencies of vitamin C (scurvy), vitamin D (rickets), calcium (rickets) and iron (anaemia)
Name the diseases and describe the symptoms resulting from deficiencies of vitamin C (scurvy), vitamin D (rickets), calcium (rickets) and iron (anaemia)
1 Answer List the principal sources of, and describe the dietary importance of, carbohydrates, lipids, proteins, vitamins (C and D only), mineral salts (calcium and iron only), fibre (roughage) and water
List the principal sources of, and describe the dietary importance of, carbohydrates, lipids, proteins, vitamins (C and D only), mineral salts (calcium and iron only), fibre (roughage) and water
1 Answer Relate the structure of xylem vessels to their function, limited to: (a) thick walls with lignin (details of lignification are not required) (b) no cell contents (c) cells joined end-to-end with no cross walls to form a long continuous tube
Relate the structure of xylem vessels to their function, limited to: (a) thick walls with lignin (details of lignification are not required) (b) no cell contents (c) cells joined end-to-end with no cross walls to form a long continuous tube
1 Answer State the functions of xylem as transport of water and mineral ions, and support
State the functions of xylem as transport of water and mineral ions, and support
1 Answer Identify the positions of tissues as seen in transverse sections of non-woody dicotyledonous roots and stems, limited to: xylem, phloem and cortex
Identify the positions of tissues as seen in transverse sections of non-woody dicotyledonous roots and stems, limited to: xylem, phloem and cortex
1 Answer Describe translocation as the movement of sucrose and amino acids in the phloem from parts of plants that produce or release them (sources) to parts of plants that use or store them (sinks)
Describe translocation as the movement of sucrose and amino acids in the phloem from parts of plants that produce or release them (sources) to parts of plants that use or store them (sinks)
1 Answer Explain the mechanism by which water moves upwards in the xylem in terms of a transpiration pull that draws up a column of water molecules, held together by forces of attraction between water molecules
Explain the mechanism by which water moves upwards in the xylem in terms of a transpiration pull that draws up a column of water molecules, held together by forces of attraction between water molecules
1 Answer Investigate the effects of wind speed, light intensity and temperature variation on transpiration rate
Investigate the effects of wind speed, light intensity and temperature variation on transpiration rate
1 Answer
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