Biology SMA Semester 2 TEST KESETARAAN BIOLOGY – GRADE SMA 1 & 2 Semester II
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St udent ’s Name
Grade/ Class
Dat e
TEST KESETARAAN BIOLOGY – GRADE SM A 1 & 2
Semest er II
: ……………………………………………………………………………
:……………………………………
:……………………………………
M isconcept ion Analysis
1. ( True / False )
The movem ent of w at erand gases t hrough t he leaf is not
dependent on environment al condit ions.
2. ( True / False )
The light phase of phot osynt hesis occurs only during t he day
w hile t he dark phase accurs only at night
3. ( True / False )
Xylem and phloem element s are made of very long cells st ret ching
from t he root s t o t he leaves.
4. ( True / False )
Evaporat ion of w at er from t he leaves increase t he st rengt h of t he
cohesive force w ihich result s in more w at er molecules being puled up t he xylem.
5. ( True / False )
The rapt e of t ranspirat ion is effect ed only by t he concent rat ion of
w at er molecules in t he air around t he leaf.
6. ( True / False )
Digest ion breaks dow n food int o it s component biological
molecules.
7. ( True / False )
The large surface area of t he small int est ine is necessary because
diffusion t akes place so slow ly
8. ( True / False )
The absorpt ion of fat t y acids and glycerol is different from t hat of
glucose and amno acids.
9. ( True / False )
The process w hich m oves gases across t he membranes separat ing
blood and air (at t he alveolus) is very fast one, not depending on t he concent rat ion of
t he gas on eit her side of t he membrane.
10. ( True / False )
Breat hig is volunt ary, not under cont rol of t he brain syst em or
dependent on t he level of carbon dioxide in t he blood.
M ult iple Choice
1. Nut rit ion in palnt s is carried out by,
a. The process of phot osynt hesis
b. The process of food product ion, digest ion, absorpt ion and assimilat ion
c. The process of food product ion, st orage, digest ion, t ransport at ion and assimilat ion.
d. The process of food product ion, st irage, t ransport at ion and assimilat ion.
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2. The energy for phot osynt hesiscomes from :
a. M inerals and w at er, w hich reach t he leaf t hrough t he xylem and are used by t he
chloroplast .
b. The st omat al opening, absorbing carbon dioxide and t he process generat es chemical
energy w hich is st ored in t he chloroplast .
c. The chloroplast , w hich use t he incident sunlight t o formchemical energy
d. The process of making glucose from carbon dioxide and w at er
3. What are kim it ing fact ors in phot osynt hesis?
i.
The light int ensit y and carbon dioxide availabilit y
ii. The t emperat ire of t he environment
iii. The leaf area available
iv. Wat er availabilit y
a. i and ii only
b. ii and iii only
c. iii and iv only
d. All of t he above
4. The difference bet w een t he guard cells and t he normal epidermal cells is t hat .
i. Guard cells are locat ed in t he mesophyll layer w hile t he epidermal cells cannot
make sugars.
ii. Guard cells can make sugars w hile t he epidermal cells cannot make sugars.
iii. Guard cells are irregular in shape w hile t he epidermal cells are bean-shaped from
surface view .
iv. Guard cells regulat e t he amount of w at er loss from leaf w hile t he epidermal cells
are only prot ect ive.
a. i and ii only
b. ii and iv only
c. iii and iv only
d. ii and iii only
5. The funct ion of t he xylem is,
i.
To provide mechanical support w it hin t he plant
ii. To t ransport food t o t he different part s of t he palnt
iii. To t ransport w at er and dissolved mineral salt s t o different part s of t he plant
iv. To prot ect t he phloem from damage
a. i and ii only
b. i and iii only
c. ii and iii only
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d. ii and iv only
6. t he funct ion of t he phloem is t o,
a. Provide mechanicak support w it hin t he plant
b. Transport food t o t he different part s of t he plant
c. Transport w at er and dissolved m ineral salt s t o different part s of t he plant
d. Prot ect t he xylem from damage
7. Which of t he follow ing st at ement s about t he dicot yledonous st em is t rue?
i. The cort ex and t he pit h st ore food
ii. The xylem and phloem are bundled t oget her
iii. The cambium is t he prot et ive layer for t he xylem and phloem
iv. The cut icle reduces w at er loss from t he st em
a. i, ii and iii only
b. ii, iii and iv only
c. i, ii and iv only
d. none of t he above
8. Transpirat ion is t he process of…
a. Respirat ion undert aken by leaf cells
b. Product ion of food by t he leaf cells
c. Removal of w at er from t he leaf cells and ot hers of t he plant
d. Grow t h of t he leaf
9. The process of t ransport at ion result s in,
i. Increasing t he height of t he plant
ii. A suct ion force w hich pulls up t he w at er up t he xylem
iii. Cooling of t he leaf
iv. Break dow n of t he food subst ances t o simpler m olecules
a. i, and ii only
b. ii and iii only
c. iii and iv only
d. all of t he above
10. In very t all t rees t he t op port ions….
a. Do not require w at er and hence survive
b. Require w at er and absorb it form rain and hence survive
c. Require w at er and are supplied from t he root s
d. Require w at er and absorb t hem from t he at mosphere
11. Which of t he follow ing correct ly list s w hat happens in t he digest ive t ract ?
a. Ingest ion -> digest ion -> assimilat ion
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b. Ingest ion -> absorpt ion -> digest ion -> assimilat ion
c. Ingest ion -> digest ion -> absorpt ion -> assimilat ion
d. Ingest ion -> digest ion -> assimilat ion -> absorpt ion
12. Nut rit ion in animals is,
a. Termed aut ot rophic nut rit ion w hich involves t he creat ion and usage of food
b. Termed holozoic nut rit ion w hich involves t he creat ion and usage of food
c. Termed aut ot rophic nut rit ion w hich involves t he feeding and usage of ready-made
organic m olecules
d. Termed holozoic nut rit ion w hich involves t he feeding and usage of ready-made
organic m olecules
13. The process of perist alsis is achieved by :
a. Rhyt hmic breat hing
b. Exercising
c. Sequent ial cont ract ion and relaxat ion of t he muscles of t he gut w all
d. The mucus lining of t he gut w all
14. Digest ion is t he process of :
a. M oving food t hrough t he aliment ary
b. Braking dow n com plex food int o simpler subst ances, w hich can be absorbed
c. Hydrolyzing food
d. Condensing of food mat t er
15. Digest ion involves t he :
i.
Breaking dow n of t he complex food subst ances int overy sm all part icles t o
enhance surface area
ii. Breaking dow n of carbohydrat es, fat s and prot eins int o simpler subst ances
iii. Breaking dow n of food subst ances int o aminoacids, simple sugar, fat t y acids and
glycerol
iv. Breaking dow n of food subst ances t o form w ast e product s for egest ing
a. I, ii ad iii only
b. Ii, iii and iv
c. I, iii and iv only
d. All of t he above
16. In cell respirat ion involving com plet e oxidat ion of 1 mole glucose, t he energy released
is,
a. 3000 kJ as ATP
b. 1140 kJ as ATP and 1840 kJ as heat
c. 1140 kJ as ATP, 600 kJ as respirat ion energy and 1240 kJ as heat
d. Infinit e
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17. The muscular pain experienced during a vigorous exercise is due t o,
a. Release of high amount s of energy w hich t he body cannot use
b. The respirat ion process w hich is unable t o supply high amount of energy required
c. The non-rem oval of w ast e product s of respirat ion
d. The lact ic acid formed by t he anaerobic w hich is t oxic
18. Anaerobic respirat ion t akes place in human muscles because,
a. They do not have a supply of oxygen t o undert ake aerobic respirat ion
b. They prefer anaerobic as it supplies m ore energy t han anaerobic respirat ion
c. At t imes of vigorous muscular act ion, t he supply of oxygen becomes inadequat e and
anaerobic respirat ion is required
d. M uscles st ore fat and t hey have t o be convert ed int o glucose by anaerobic
respirat ion
19. The role of t he cilia in t he t rachea and bronchi is t o,
a. Disinfect bact eria
b. Trap t he dust part icles and bact eria
c. Sw eep t he dust part icles and bact eria up t he t rachea and bronchi so t hat it can be
sw allow ed
d. Push t he air int o t he lungs
20. Which of t he follow ing about t he air holding capacit y of t he lungs is t rue?
a. When w e exhale t here is no air left in t he lungs
b. During normal breat hing w e inhale less air t hen a deep breat h
c. There is no lim it t o t he am ount of air w e can inhale at a t ime
d. The amount of air w e exhale is m ore t han w hat inhale in normal breat hing
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St udent ’s Name
Grade/ Class
Dat e
TEST KESETARAAN BIOLOGY – GRADE SM A 1 & 2
Semest er II
: ……………………………………………………………………………
:……………………………………
:……………………………………
M isconcept ion Analysis
1. ( True / False )
The movem ent of w at erand gases t hrough t he leaf is not
dependent on environment al condit ions.
2. ( True / False )
The light phase of phot osynt hesis occurs only during t he day
w hile t he dark phase accurs only at night
3. ( True / False )
Xylem and phloem element s are made of very long cells st ret ching
from t he root s t o t he leaves.
4. ( True / False )
Evaporat ion of w at er from t he leaves increase t he st rengt h of t he
cohesive force w ihich result s in more w at er molecules being puled up t he xylem.
5. ( True / False )
The rapt e of t ranspirat ion is effect ed only by t he concent rat ion of
w at er molecules in t he air around t he leaf.
6. ( True / False )
Digest ion breaks dow n food int o it s component biological
molecules.
7. ( True / False )
The large surface area of t he small int est ine is necessary because
diffusion t akes place so slow ly
8. ( True / False )
The absorpt ion of fat t y acids and glycerol is different from t hat of
glucose and amno acids.
9. ( True / False )
The process w hich m oves gases across t he membranes separat ing
blood and air (at t he alveolus) is very fast one, not depending on t he concent rat ion of
t he gas on eit her side of t he membrane.
10. ( True / False )
Breat hig is volunt ary, not under cont rol of t he brain syst em or
dependent on t he level of carbon dioxide in t he blood.
M ult iple Choice
1. Nut rit ion in palnt s is carried out by,
a. The process of phot osynt hesis
b. The process of food product ion, digest ion, absorpt ion and assimilat ion
c. The process of food product ion, st orage, digest ion, t ransport at ion and assimilat ion.
d. The process of food product ion, st irage, t ransport at ion and assimilat ion.
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2. The energy for phot osynt hesiscomes from :
a. M inerals and w at er, w hich reach t he leaf t hrough t he xylem and are used by t he
chloroplast .
b. The st omat al opening, absorbing carbon dioxide and t he process generat es chemical
energy w hich is st ored in t he chloroplast .
c. The chloroplast , w hich use t he incident sunlight t o formchemical energy
d. The process of making glucose from carbon dioxide and w at er
3. What are kim it ing fact ors in phot osynt hesis?
i.
The light int ensit y and carbon dioxide availabilit y
ii. The t emperat ire of t he environment
iii. The leaf area available
iv. Wat er availabilit y
a. i and ii only
b. ii and iii only
c. iii and iv only
d. All of t he above
4. The difference bet w een t he guard cells and t he normal epidermal cells is t hat .
i. Guard cells are locat ed in t he mesophyll layer w hile t he epidermal cells cannot
make sugars.
ii. Guard cells can make sugars w hile t he epidermal cells cannot make sugars.
iii. Guard cells are irregular in shape w hile t he epidermal cells are bean-shaped from
surface view .
iv. Guard cells regulat e t he amount of w at er loss from leaf w hile t he epidermal cells
are only prot ect ive.
a. i and ii only
b. ii and iv only
c. iii and iv only
d. ii and iii only
5. The funct ion of t he xylem is,
i.
To provide mechanical support w it hin t he plant
ii. To t ransport food t o t he different part s of t he palnt
iii. To t ransport w at er and dissolved mineral salt s t o different part s of t he plant
iv. To prot ect t he phloem from damage
a. i and ii only
b. i and iii only
c. ii and iii only
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d. ii and iv only
6. t he funct ion of t he phloem is t o,
a. Provide mechanicak support w it hin t he plant
b. Transport food t o t he different part s of t he plant
c. Transport w at er and dissolved m ineral salt s t o different part s of t he plant
d. Prot ect t he xylem from damage
7. Which of t he follow ing st at ement s about t he dicot yledonous st em is t rue?
i. The cort ex and t he pit h st ore food
ii. The xylem and phloem are bundled t oget her
iii. The cambium is t he prot et ive layer for t he xylem and phloem
iv. The cut icle reduces w at er loss from t he st em
a. i, ii and iii only
b. ii, iii and iv only
c. i, ii and iv only
d. none of t he above
8. Transpirat ion is t he process of…
a. Respirat ion undert aken by leaf cells
b. Product ion of food by t he leaf cells
c. Removal of w at er from t he leaf cells and ot hers of t he plant
d. Grow t h of t he leaf
9. The process of t ransport at ion result s in,
i. Increasing t he height of t he plant
ii. A suct ion force w hich pulls up t he w at er up t he xylem
iii. Cooling of t he leaf
iv. Break dow n of t he food subst ances t o simpler m olecules
a. i, and ii only
b. ii and iii only
c. iii and iv only
d. all of t he above
10. In very t all t rees t he t op port ions….
a. Do not require w at er and hence survive
b. Require w at er and absorb it form rain and hence survive
c. Require w at er and are supplied from t he root s
d. Require w at er and absorb t hem from t he at mosphere
11. Which of t he follow ing correct ly list s w hat happens in t he digest ive t ract ?
a. Ingest ion -> digest ion -> assimilat ion
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b. Ingest ion -> absorpt ion -> digest ion -> assimilat ion
c. Ingest ion -> digest ion -> absorpt ion -> assimilat ion
d. Ingest ion -> digest ion -> assimilat ion -> absorpt ion
12. Nut rit ion in animals is,
a. Termed aut ot rophic nut rit ion w hich involves t he creat ion and usage of food
b. Termed holozoic nut rit ion w hich involves t he creat ion and usage of food
c. Termed aut ot rophic nut rit ion w hich involves t he feeding and usage of ready-made
organic m olecules
d. Termed holozoic nut rit ion w hich involves t he feeding and usage of ready-made
organic m olecules
13. The process of perist alsis is achieved by :
a. Rhyt hmic breat hing
b. Exercising
c. Sequent ial cont ract ion and relaxat ion of t he muscles of t he gut w all
d. The mucus lining of t he gut w all
14. Digest ion is t he process of :
a. M oving food t hrough t he aliment ary
b. Braking dow n com plex food int o simpler subst ances, w hich can be absorbed
c. Hydrolyzing food
d. Condensing of food mat t er
15. Digest ion involves t he :
i.
Breaking dow n of t he complex food subst ances int overy sm all part icles t o
enhance surface area
ii. Breaking dow n of carbohydrat es, fat s and prot eins int o simpler subst ances
iii. Breaking dow n of food subst ances int o aminoacids, simple sugar, fat t y acids and
glycerol
iv. Breaking dow n of food subst ances t o form w ast e product s for egest ing
a. I, ii ad iii only
b. Ii, iii and iv
c. I, iii and iv only
d. All of t he above
16. In cell respirat ion involving com plet e oxidat ion of 1 mole glucose, t he energy released
is,
a. 3000 kJ as ATP
b. 1140 kJ as ATP and 1840 kJ as heat
c. 1140 kJ as ATP, 600 kJ as respirat ion energy and 1240 kJ as heat
d. Infinit e
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17. The muscular pain experienced during a vigorous exercise is due t o,
a. Release of high amount s of energy w hich t he body cannot use
b. The respirat ion process w hich is unable t o supply high amount of energy required
c. The non-rem oval of w ast e product s of respirat ion
d. The lact ic acid formed by t he anaerobic w hich is t oxic
18. Anaerobic respirat ion t akes place in human muscles because,
a. They do not have a supply of oxygen t o undert ake aerobic respirat ion
b. They prefer anaerobic as it supplies m ore energy t han anaerobic respirat ion
c. At t imes of vigorous muscular act ion, t he supply of oxygen becomes inadequat e and
anaerobic respirat ion is required
d. M uscles st ore fat and t hey have t o be convert ed int o glucose by anaerobic
respirat ion
19. The role of t he cilia in t he t rachea and bronchi is t o,
a. Disinfect bact eria
b. Trap t he dust part icles and bact eria
c. Sw eep t he dust part icles and bact eria up t he t rachea and bronchi so t hat it can be
sw allow ed
d. Push t he air int o t he lungs
20. Which of t he follow ing about t he air holding capacit y of t he lungs is t rue?
a. When w e exhale t here is no air left in t he lungs
b. During normal breat hing w e inhale less air t hen a deep breat h
c. There is no lim it t o t he am ount of air w e can inhale at a t ime
d. The amount of air w e exhale is m ore t han w hat inhale in normal breat hing