1st Year Biology 3rd Quarter Book Paper

Q1. Multiple choice questions (Attempt all · 12 × 1 = 12)

1. What causes spring wood to appear lighter?

   1. Absence of xylem

   2. Thicker cell walls

   3. Wider vessels and high cambial activity

   4. Less water absorption

2. What happens if unpleasant taste or smell is detected in food?

   1. Food is swallowed

   2. Food is accepted

   3. Food is rejected

   4. Saliva increases

3. What is done after generating the density map?

   1. The crystal is melted

   2. Data is analyzed with computational tools

   3. The protein is frozen

   4. The protein is dyed

4. What happens to Ψs when more solute is added?

   1. It increases

   2. It becomes more negative

   3. It becomes zero

   4. It becomes positive

5. What are the two portions of the pancreas?

   1. Cardiac and pyloric

   2. Exocrine and endocrine

   3. Cardiac and pyloric

   4. Superficial and deep

6. Why is 3D structure important for understanding function?

   1. It shows chemical reactions

   2. It reveals movement

   3. Shape determines how a molecule works

   4. It gives color to molecules

7. What is the symplast pathway?

   1. Movement through cell walls

   2. Movement through xylem only

   3. Movement through interconnected protoplasts via plasmodesmata

   4. Movement in the phloem

8. Which senses assist the tongue in food selection?

   1. Hearing and touch

   2. Sight and smell

   3. Taste and touch

   4. Pressure and temperature

9. How does structural homology help understand evolution?

   1. By studying protein shapes and their conservation

   2. By comparing organism size

   3. By analyzing metabolic rates

   4. By sequencing RNA only

10. Which nutrient forms the core of the chlorophyll molecule?

    1. Iron

    2. Zinc

    3. Magnesium

    4. Sulfur

11. In the liver, glucose is stored as?

    1. Starch

    2. Glycogen

    3. Cellulose

    4. Glucagon

12. What does structural biology reveal about misfolding?

    1. Folding temperature

    2. Folding pathways and errors

    3. Protein color

    4. DNA sequences