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3N EOY 2022 MCQ

Authored by Pui Li Xian

Science

9th Grade

Used 2+ times

3N EOY 2022 MCQ
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17 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The diagram shows an animal cell.

 

Which of the following is/are the function(s) of part K?

1 ONLY

3 ONLY

1 AND 2 ONLY

2 AND 3 ONLY

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is/are the result of osmosis?

1) A plant cell becoming turgid in a dilute solution

2) a red blood cell shrinking in a concentrated solution

3) carbon dioxide leaving the root hair cells

4) water vapour moving through the stomata

1 and 2 only

2 and 3 only

3 and 4 only

1, 2 and 4 only

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The diagrams show molecules of sucrose and water in solutions placed in dish E and dish F at the start of the experiment.

Which arrows show the correct direction of the net movement of the water and sucrose m

A

B

C

D

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The diagram shows the appearance of a red blood cell after being placed in an unknown solution for 30 minutes.

 

Which of the following correctly describes the content of the unknown solution?

 

distilled water

10% sucrose solution

20% salt solution

2

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The diagram shows the breakdown of three types of organic molecules.

 

Which of the following correctly identifies molecules X, Y and Z?

A

B

C

D

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Benedict’s test was conducted on 4 food samples. The results are shown in the following table.

Which of the following correctly shows the food samples arranged in increasing concentration of reducing sugars?

A

B

C

D

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Maltose is digested by maltase to produce glucose.

Based on the ‘lock-and-key’ hypothesis, which is the ‘lock and which is the ‘key?

LOCK: Maltase, Key: Glucose

Lock: Maltose, Key: Glucose

Lock: Maltase, Key: maltose

Lock: glucose, Key: maltose

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