Which chemical elements are found in all carbohydrates?
Topic: 4.1 Biological molecules
Answer: Carbon, hydrogen and oxygen.
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Which chemical elements are found in all fats?
Topic: 4.1 Biological molecules
Answer: Carbon, hydrogen and oxygen.
Which chemical elements are found in proteins?
Topic: 4.1 Biological molecules
Answer: Carbon, hydrogen, oxygen and nitrogen. Some proteins also contain sulfur.
A molecule contains carbon, hydrogen and oxygen only. Could it be a carbohydrate or fat?
Topic: 4.1 Biological molecules
Answer: Yes. Carbohydrates and fats both contain carbon, hydrogen and oxygen.
A food molecule contains nitrogen. Which group is it most likely to belong to: carbohydrate, fat or protein?
Topic: 4.1 Biological molecules
Answer: Protein, because proteins contain carbon, hydrogen, oxygen and nitrogen.
What smaller molecule is starch made from?
Topic: 4.1 Biological molecules
Answer: Glucose.
What smaller molecule is glycogen made from?
Topic: 4.1 Biological molecules
Answer: Glucose.
What smaller molecule is cellulose made from?
Topic: 4.1 Biological molecules
Answer: Glucose.
What smaller molecules are proteins made from?
Topic: 4.1 Biological molecules
Answer: Amino acids.
What smaller molecules are fats and oils made from?
Topic: 4.1 Biological molecules
Answer: Fatty acids and glycerol.
Starch, glycogen and cellulose are all made from glucose. Why are they still different substances?
Topic: 4.1 Biological molecules
Answer: They are large molecules made from glucose arranged and bonded in different ways.
A student says “only starch is made from glucose.” Correct the statement.
Topic: 4.1 Biological molecules
Answer: Starch, glycogen and cellulose are made from glucose.
Which large food molecule is made from amino acids?
Topic: 4.1 Biological molecules
Answer: Protein.
Which large food molecules are made from fatty acids and glycerol?
Topic: 4.1 Biological molecules
Answer: Fats and oils.
What reagent is used to test for starch?
Topic: 4.1 Biological molecules
Answer: Iodine solution.
What is the positive result for starch using iodine solution?
Topic: 4.1 Biological molecules
Answer: The colour changes from brown/orange-brown to blue-black.
A sample turns blue-black after iodine solution is added. What does this show?
Topic: 4.1 Biological molecules
Answer: Starch is present.
If iodine solution stays brown/orange-brown, what does this show?
Topic: 4.1 Biological molecules
Answer: Starch is not present.
What reagent is used to test for reducing sugars?
Topic: 4.1 Biological molecules
Answer: Benedict’s solution.
What must be done after adding Benedict’s solution to test for reducing sugars?
Topic: 4.1 Biological molecules
Answer: Heat the mixture in a water bath.
What is the negative result for Benedict’s test?
Topic: 4.1 Biological molecules
Answer: The solution remains blue.
What colour change shows a positive Benedict’s test for reducing sugars?
Topic: 4.1 Biological molecules
Answer: Blue changes to green, yellow, orange or brick-red, depending on the concentration of reducing sugar.
A sample gives a brick-red precipitate after heating with Benedict’s solution. What does this show?
Topic: 4.1 Biological molecules
Answer: A high concentration of reducing sugar is present.
A sample turns green after heating with Benedict’s solution. What does this suggest?
Topic: 4.1 Biological molecules
Answer: A low concentration of reducing sugar is present.
More IGCSE Revision Resources
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Cambridge IGCSE Biology Revision Topics
These flashcards are designed for fast IGCSE Biology revision. They support active recall by showing a question, term, process or prompt on the front and the explanation or answer on the back.
1.1 Characteristics of living organisms
1.2 Concept and uses of classification systems
1.3 Features of organisms
2.1 Cell structure
2.2 Size of specimens
3.1 Diffusion
3.2 Osmosis
3.3 Active transport
4.1 Biological molecules
5.1 Enzymes
6.1-Photosynthesis
6.2 Leaf structure
7.1 Diet
7.2 Digestive system
7.3 Physical digestion
7.4 Chemical digestion
7.5 Absorption
8.1 Xylem and phloem
8.2 Water uptake
8.3 Transpiration
8.4 Translocation
9.1 Circulatory systems
9.2 Heart
9.3 Blood vessels
9.4 Blood
10.1 Diseases and immunity
11.1 Gas exchange in humans
12.1 Respiration
12.2 Aerobic respiration
12.3 Anaerobic respiration
13.1 Excretion in humans
14.1 Coordination and response
14.2 Sense organs
14.3 Hormones
14.4 Homeostasis
14.5 Tropic responses
15.1 Drugs
16.1 Asexual reproduction
16.2 Sexual reproduction
16.3 Sexual reproduction in plants
16.4 Sexual reproduction in humans
16.5 Sex hormones in humans
16.6 Sexually transmitted infections
17.1 Chromosomes, genes and proteins
17.2 Mitosis
17.3 Meiosis
17.4 Monohybrid inheritance
18.1 Variation
18.2 Adaptive features
18.3 Selection
19.1 Energy flow
19.2 Food chains and food webs
19.3 Nutrient cycles
19.4 Populations
20.1 Food supply
20.2 Habitat destruction
20.3 Pollution
20.4 Conservation
21.1 Biotechnology and genetic modification
21.2 Biotechnology
21.3 Genetic modification
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