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Danna nan don rufewa |
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Tambaya 1 Rahoto
SECTION B
a(i)What is competition?
(ii)List two types of competition.
(iii)List four factors that organisms compete for in a habitat.
(iv)Explain briefly the relationship between competition and succession.
b(i)What is structural adaptation?
(ii)State four types of structural adaptations in animals.
(c)List four features of variation in humans that are used in crime detection.
(d)Complete the table below by listing three types of adaptive colouration in animals and give one example each of animals that show the colourations.
| Three types of adaptive colouration in animals | One example of animal that show the type of colouration |
(e) Give three examples of plants found in a tropical Rainforest.
a(i) Competition is an interaction between organisms or species in which both require one or more resources that are in limited supply (such as food, water , space or territory).
(ii)two types of competition:
- intra-specific competition
- inter-specific competition
(iii) factors that organisms compete for in a habitat.
- Space
- food
- sunlight
- nutrient
- water
- mate
- inorganic substances
(iv)Relationship between Competition and Succession
Competition is a key driving force behind ecological succession, as the struggle for limited resources between different species leads to the replacement of less competitive species with more competitive ones, causing the community composition to change over time and progress through different stages of succession until a climax community is reached. For changes to occur in a community, there must be competition between the old population and the new one.
b(i)Structural adaptation
Structural adaptation refers to a physical characteristic of an organism that has evolved to help it survive in its environment, meaning it's a change in the organism's outward appearance or body structure that provides an advantage for its survival; examples include a giraffe's long neck for reaching high leaves, a duck's webbed feet for swimming, or a polar bear's thick fur for insulation in cold climates.
(ii) Types of structural adaptations in animals
- adaptation for offence and defence
- adaptation for securing mate/partner
- adaptation for feeding
- adaptation for water conservation
- adaptation for temperature control
(c) Features of variation in humans that are used in crime detection.
- DNA,
- Fingerprints,
- Blood groups
- Eye colour
- Facial expression
- Skin colour
- Peculiar body features and
- skeletal traits are used in crime detection.
(d)
| Three types of adaptive colouration in animals | One example of animal that show the type of colouration |
| Counter-shading/disruptive colouration | Fishes in water |
| Camouflage | Chameleon |
| Alluring Colouration | Carnivorous spider |
| Protective/cryptic colouration | Lizard, lady bird, green snakes in green grasses. |
| Mimicry | Grasshopper, Moth |
(e) Examples of plants found in a tropical Rainforest.
- Rubber tree
- Cacao tree
- Heliconia
- Passion flower
- Amazon water lily
- Orchids
- Mahogany
- Obeche
- Oil Palm tree
Bayanin Amsa
a(i) Competition is an interaction between organisms or species in which both require one or more resources that are in limited supply (such as food, water , space or territory).
(ii)two types of competition:
- intra-specific competition
- inter-specific competition
(iii) factors that organisms compete for in a habitat.
- Space
- food
- sunlight
- nutrient
- water
- mate
- inorganic substances
(iv)Relationship between Competition and Succession
Competition is a key driving force behind ecological succession, as the struggle for limited resources between different species leads to the replacement of less competitive species with more competitive ones, causing the community composition to change over time and progress through different stages of succession until a climax community is reached. For changes to occur in a community, there must be competition between the old population and the new one.
b(i)Structural adaptation
Structural adaptation refers to a physical characteristic of an organism that has evolved to help it survive in its environment, meaning it's a change in the organism's outward appearance or body structure that provides an advantage for its survival; examples include a giraffe's long neck for reaching high leaves, a duck's webbed feet for swimming, or a polar bear's thick fur for insulation in cold climates.
(ii) Types of structural adaptations in animals
- adaptation for offence and defence
- adaptation for securing mate/partner
- adaptation for feeding
- adaptation for water conservation
- adaptation for temperature control
(c) Features of variation in humans that are used in crime detection.
- DNA,
- Fingerprints,
- Blood groups
- Eye colour
- Facial expression
- Skin colour
- Peculiar body features and
- skeletal traits are used in crime detection.
(d)
| Three types of adaptive colouration in animals | One example of animal that show the type of colouration |
| Counter-shading/disruptive colouration | Fishes in water |
| Camouflage | Chameleon |
| Alluring Colouration | Carnivorous spider |
| Protective/cryptic colouration | Lizard, lady bird, green snakes in green grasses. |
| Mimicry | Grasshopper, Moth |
(e) Examples of plants found in a tropical Rainforest.
- Rubber tree
- Cacao tree
- Heliconia
- Passion flower
- Amazon water lily
- Orchids
- Mahogany
- Obeche
- Oil Palm tree
Tambaya 2 Rahoto
An individual ate a hot and large meal of cassava with salty groundnut soup. The individual was sweating profusely and did not drink water after the meal.
(a) State one role each played by the following organs involved in the activity above:
(i) mouth; (ii) skin; (iii) tongue; (iv) kidney; (v) stomach; (vi) small intestine; (vii) large intestine; (viii) liver.
(b) Name three of the organs listed in 2(a) that contain enzymes needed to breakdown the food.
(c) Name three digestive enzymes that would be involved in the digestion of the meal.
(d) Name two end products of the meal after digestion.
(e)(i) State one effect that the excess salt in the meal might have on the individual.
(ii) State three advantages that the individual would derive from the meal.
(a)Roles played by the organs involved:
(i) Mouth: contains saliva that moistens or softens the food.
(ii)Skin excretes excess salt and eliminates excretory waste from the body.
(iii)Tongue tastes the food and rolls the food into bolus.
(iv)Kidney excretes excess water and salt or carries out osmoregulation.
(v)Stomach temporarily stores the food/churning of the ingested food.
(vi)Small intestine absorbs and digests the food as the enzyme maltase converts maltose into glucose while lipase converts fats and oil to fatty acids and glycerol.
(vii)Large intestine moves waste to the rectum as faeces to be egested out of the body through the anus.
(viii)Liver converts excess glucose to glycogen for storage/ deaminates excess amino acids.
(b) Three Organs that would contain enzymes needed to break down food include:
- Mouth
- Stomach
- Small intestine
(c)Three digestive enzymes that would be involved in the digestion of the meal.
- salivary amylase/ptyalin
- pancreatic amylase
- Lipase
(d)Two end products of the meal after digestion.
- amino acids
- glucose
- fatty acids and glycerol
(e)(i)one effect that the excess salt in the meal might have on the individual.
- headache
- stroke
- dehydration
- heart failure
- high blood pressure
- enlarges heart muscles
- kidney disease
(ii)Three advantages that the individual would derive from the meal.
- The immune system will be strengthened.
- Digestion will be improved.
- Energy rate will be increased.
- Immune system wil be strengthened.
- Cardiovascular disease would be prevented.
Bayanin Amsa
(a)Roles played by the organs involved:
(i) Mouth: contains saliva that moistens or softens the food.
(ii)Skin excretes excess salt and eliminates excretory waste from the body.
(iii)Tongue tastes the food and rolls the food into bolus.
(iv)Kidney excretes excess water and salt or carries out osmoregulation.
(v)Stomach temporarily stores the food/churning of the ingested food.
(vi)Small intestine absorbs and digests the food as the enzyme maltase converts maltose into glucose while lipase converts fats and oil to fatty acids and glycerol.
(vii)Large intestine moves waste to the rectum as faeces to be egested out of the body through the anus.
(viii)Liver converts excess glucose to glycogen for storage/ deaminates excess amino acids.
(b) Three Organs that would contain enzymes needed to break down food include:
- Mouth
- Stomach
- Small intestine
(c)Three digestive enzymes that would be involved in the digestion of the meal.
- salivary amylase/ptyalin
- pancreatic amylase
- Lipase
(d)Two end products of the meal after digestion.
- amino acids
- glucose
- fatty acids and glycerol
(e)(i)one effect that the excess salt in the meal might have on the individual.
- headache
- stroke
- dehydration
- heart failure
- high blood pressure
- enlarges heart muscles
- kidney disease
(ii)Three advantages that the individual would derive from the meal.
- The immune system will be strengthened.
- Digestion will be improved.
- Energy rate will be increased.
- Immune system wil be strengthened.
- Cardiovascular disease would be prevented.
Tambaya 3 Rahoto
(a)A piece of raw meat was left in an uncovered bowl for seven days. Use the information to answer questions 3(a) and 3(b).
(i) State four likely changes that would be observed in the meat.
(ii) Name the biological process that led to the changes that are observed in the meat.
(iii)On the table below, list four methods of preserving meat to prevent it from the changes stated in 3a(i) and mention the principle involved in the methods.
| Four methods of preserving the meat | One principle involved in the preservation method |
(iv)Name two environmental factors that may be responsible for the changes in 3a(i)
(b) Name one method of preserving the following food items:
(i) dried maize grains; (ii) fresh tomatoes; (iii) vegetables; (iv) beans; (v) milk
a(i)four likely changes that would be observed in the meat.
- bad or offensive odour
- presence of maggot
- microbial growth
- colour change
- change in texture
(ii)The biological process that led to the changes that are observed in the meat is decay or putrefaction.
(iii)
| Four methods of preserving the meat |
One principle involved in the preservation method |
| Salting | Salt inhibits microbial growth or kills microorganisms by increasing the osmotic pressure in the meat |
| Frying | Involves the immersion of the meat in the boiling oil. It dehydrates the food and reduces microbial growth |
| Freezing | Reduces microbial growth by storing food at very low temperature. |
| Drying | Removal of moisture content in order to inhibit microbial growth. |
| Canning | Involves heating to destroy microorganisms |
(iv)Environmental factors that may be responsible for decay
- Moisture content
- Temperature
- Humidity
- Oxygen
(b) Method of preserving
(i)Dried maize grain: Store in jute bag; sun drying; storage chemical treatment; pack in silos barn
(ii)Fresh tomatoes: Canning; drying; freezing
(iii)Vegetables: refrigeration; drying; curing
(iv)Beans: Low humid container; chemical treatment; sun drying
(v)Milk: Pasteurizatio;canning
Bayanin Amsa
a(i)four likely changes that would be observed in the meat.
- bad or offensive odour
- presence of maggot
- microbial growth
- colour change
- change in texture
(ii)The biological process that led to the changes that are observed in the meat is decay or putrefaction.
(iii)
| Four methods of preserving the meat |
One principle involved in the preservation method |
| Salting | Salt inhibits microbial growth or kills microorganisms by increasing the osmotic pressure in the meat |
| Frying | Involves the immersion of the meat in the boiling oil. It dehydrates the food and reduces microbial growth |
| Freezing | Reduces microbial growth by storing food at very low temperature. |
| Drying | Removal of moisture content in order to inhibit microbial growth. |
| Canning | Involves heating to destroy microorganisms |
(iv)Environmental factors that may be responsible for decay
- Moisture content
- Temperature
- Humidity
- Oxygen
(b) Method of preserving
(i)Dried maize grain: Store in jute bag; sun drying; storage chemical treatment; pack in silos barn
(ii)Fresh tomatoes: Canning; drying; freezing
(iii)Vegetables: refrigeration; drying; curing
(iv)Beans: Low humid container; chemical treatment; sun drying
(v)Milk: Pasteurizatio;canning
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