relative atomic number 1 2

symbol
name
H He
Hydrogen Helium
relative atomic mass 1.0 4.0

3 4 5 6 7 8 9 10
Li Be B C N O F Ne
Lithium Beryllium Boron Carbon Nitrogen Oxygen Fluorine Neon
6.9 9.0 10.8 12.0 14.0 16.0 19.0 20.2
11 12 13 14 15 16 17 18
Na Mg Al Si P S Cl Ar
Sodium Magnesium Aluminium Silicon Phosphorus Sulfur Chlorine Argon
23.0 24.3 27.0 28.1 31.0 32.1 35.5 39.9
19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36
K Ca Sc Ti V Cr Mn Fe Co Ni Cu Zn Ga Ge As Se Br Kr
Potassium Calcium Scandium Titanium Vanadium Chromium Manganese Iron Cobalt Nickel Copper Zinc Gallium Germanium Arsenic Selenium Bromine Krypton
39.1 40.1 44.9 47.9 50.9 52.0 54.9 55.9 58.9 58.7 63.6 65.4 69.7 72.6 74.9 79.0 79.9 83.8
37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54
Rb Sr Y Zr Nb Mo Tc Ru Rh Pd Ag Cd In Sn Sb Te I Xe
Rubidium Strontium Yittrium Zirconium Niobium Molybdenum Technetium Ruthenium Rhodium Palladium Silver Cadmium Indium Tin Antimony Tellurium Iodine Xenon
85.5 87.6 88.9 91.2 92.9 95.9 98.1 101.1 102.9 106.4 107.9 112.4 114.8 118.7 121.8 127.6 126.9 131.3
55 56 57 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86
Cs Ba La Hf Ta W Re Os Ir Pt Au Hg Tl Pb Bi Po At Rn
Caesium Barium Lanthanum Hafnium Tantalum Tungsten Rhenium Osmium Iridium Platinum Gold Mercury Thallium Lead Bismuth Polonium Astatine Radon
132.9 137.3 138.9 178.5 180.9 183.8 186.2 190.2 192.2 195.1 197.0 200.6 204.4 207.2 209.0 (209) (210) (222)
87 88 89 104 105 106 107 108 109 110 111 112 114
Fr Ra Ac Rf Ha Sg Ns Hs Mt Ds Rg Uub Uuq
Francium Radium Actinium Rutherfordium Hahnium Seaborgium Neilsbohrium Hassium Meitnerium Darmstadtium Roentgenium Ununbium Ununquadium
(223) (226) (227) (261) (262) (266) (264) (269) (268) (272) (272) (277) (289)

58 59 60 61 62 63 64 65 66 67 68 69 70 71
Lanthanide series Ce Pr Nd Pm Sm Eu Gd Tb Dy Ho Er Tm Yb Lu
Cerium Praseodymium Neodymium Promethium Samarium Europium Gadolinium Terbium Dysprosium Holmium Erbium Thulium Ytterbium Lutetium
140.1 140.9 144.2 (145) 150.3 152.0 157.2 158.9 162.5 164.9 167.3 168.9 173.0 175.0
90 91 92 93 94 95 96 97 98 99 100 101 102 103
Actinide series Th Pa U Np Pu Am Cm Bk Cf Es Fm Md No Lr
Thorium Protactinium Uranium Neptunium Plutonium Americium Curium Berkelium Californium Einsteinium Fermium Mendelevium Nobelium Lawrencium
232.0 231.0 238.0 237.1 (244) (243) (247) (247) (251) (254) (257) (258) (255) (256)

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4

 DATA SHEET
Physical Constants
F = 96 500 C mol-1 Ideal gas equation
R = 8.31 JK-1 mol-1 pV = nRT
Vm (STP) = 22.4 L mol-1
Vm (SLC) = 24.5 L mol-1
Specific heat of water = 4.184 J mL-1 oC-1
The Electrochemical Series
E° in volt
F2(g) + 2e -
→ 2F (aq)
-
+ 2.87
H2O2(aq) + 2H+(aq) + 2e- →2H2O(l) + 1.77
Au+(aq) + e- → Au(s) + 1.68
MnO4-(aq) + 8H+(aq) + 5e- → Mn2+(aq) + 4H2O(l) + 1.50
Cl2(g) + 2e- → 2CI-(aq) + 1.36
O2(g) + 4H+(aq) + 4e- → 2H2O(l) + 1.23
Br2(l) + 2e- → 2Br-(aq) + 1.09
Ag+(aq) + e- → Ag(s) + 0.80
Fe3+(aq) + e- → Fe2+(aq) + 0.77
I2(s) + 2e- → 2I-(aq) + 0.54
O2(g) + 2H2O(l) + 4e- → 4OH-(aq) + 0.40
Cu2+(aq) + 2e- → Cu(s) + 0.34
CO2(g) + 8H+(aq) + 8e- → CH4(g) + 2H2O(l) + 0.17
S(s) + 2H+(aq) + 2e- → H2S(g) + 0.14
2H+(aq) + 2e- → H2(g) 0.00
Pb2+(aq) + 2e- → Pb(s) - 0.13
Sn2+(aq) + 2e- → Sn(s) - 0.14
Ni2+(aq) + 2e- → Ni(s) - 0.23
Co2+(aq) + 2e- → Co(s) - 0.28
Fe2+(aq) + 2e- → Fe(s) - 0.44
Zn2+(aq) + 2e- → Zn(s) - 0.76
2H2O(l) + 2e- → H2(g) + 2OH-(aq) - 0.83
Mn2+(aq) + 2e- → Mn(s) - 1.03
Al3+(aq) + 3e- → Al(s) - 1.67
Mg2+(aq) + 2e- → Mg(s) - 2.34
Na+(aq) + e- → Na(s) - 2.71
Ca2+(aq) + 2e- → Ca(s) - 2.87
K+(aq) + e- → K(s) - 2.93
Li+(aq) + e → Li(s) - 3.02

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4

VCE Chemistry 2006 Food Chemistry Test Unit 4
SECTION A

MULTIPLE CHOICE ANSWER SHEET

Instructions:
For each question choose the response that is correct or best answers the question.
Circle the chosen response on this answer sheet.
Only circle one response for each question.

Question 1. A B C D

Question 2. A B C D

Question 3. A B C D

Question 4. A B C D

Question 5. A B C D

Question 6. A B C D

Question 7. A B C D

Question 8. A B C D

Question 9. A B C D

Question 10. A B C D

Question 11. A B C D

Question 12. A B C D

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4

VCE Chemistry 2006 Unit 4 Food Test
SECTION A - [ 12 marks, 15 minutes ]

This section contains 12 multiple choice questions.

For each question choose the response that is correct or best answers the question.
Indicate your answer on the answer sheet provided.
(Choose only one answer for each question.)

Question 1
Which one of the following is least effected when a protein is denatured?
A. The primary structure.
B. The secondary structure.
C. The tertiary structure.
D. The shape of the protein molecule.

Question 2
What is the molecular formula for a tripeptide that can be formed from the amino acid
glycine, (C2H5NO2)?
A. C8H14N4O5.
B. C6H6N3O3.
C. C6H11N3O4.
D. C8H16N4O6.

Question 3
What material does the body use to excrete nitrogen?
A. H2NCONH2.
B. NH4+.
C. NH3.
D. HCONH2.

Question 4
Under similar conditions a polyunsaturated fat will become rancid faster than a saturated fat
because
A. the polyunsaturated fat will hydrolyses faster than the saturated fat.
B. the carbon-carbon double bonds in the polyunsaturated fat are more easily
attacked by oxygen than the single carbon-carbon single bonds in the saturated
fat.
C. there are carbon-carbon double bonds in the polyunsaturated fat and these can
polymerise, causing the material to go rancid.
D. the carbon-carbon double bonds in the polyunsaturated fat react with water,
breaking the fatty acid into smaller more volatile carboxylic acids.

Question 5
The hydrolysis of a fat in the body, will produce
A. glycerol.
B. fatty acids.
C. glycerol and fatty acids.
D. glycerol and the sodium salts of the fatty acids.

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 1

Question 6
When an enzyme catalyses a reaction, the
A. reactant substrate weakly bonds to the active site of the enzyme.
B. reactant substrate strongly bonds to the active site of the enzyme.
C. bonds within the reactant substrate are strengthened.
D. primary structure of the enzyme is altered.

Question 7
Which one of the following structures is not that of an α-amino acid?

Question 8
The functional group that links the saccharide units in a polysaccharide is the
A. ester functional group.
B. amido (or peptide) functional group.
C. ether functional group.
D. hydroxy functional group.

Question 9
A scientist prepared the following four 60 g food samples from basic nutrient materials.
Food Sample
Nutrient
I II III IV
Fats 20 g 20 g 20 g 10 g
Protein 20 g 30 g 10 g 20 g
Total Carbohydrates 20 g 10 g 30 g 30 g

Which one of the food samples would provide the least available energy for humans?
A. Food mix I.
B. Food mix II.
C. Food mix III.
D. Food mix IV.

Question 10
In which one of the following processes does nitrogen fixation occur?
A. The action of denitrifying bacteria in soils.
B. The breakdown of animal waste in soils.
C. The action of nitrifying bacteria in soils.
D. The action of lightning.

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 2

Question 11
How does the human body treat excess glucose in the body?
A. It converts it all into glycogen.
B. It converts an amount of it into glycogen, then the surplus into fat.
C. It converts it into fats.
D. It converts an amount of it into fats, then the surplus into glycogen.

Question 12
Milk is
A. a water-in-oil emulsion where the hydrophobic tails of the emulsifier molecules
are in the oil.
B. a water-in-oil emulsion where the hydrophobic tails of the emulsifier molecules
are in the water.
C. an oil-in-water emulsion where the hydrophobic tails of the emulsifier molecules
are in the oil.
D. an oil-in-water emulsion where the hydrophobic tails of the emulsifier molecules
are in the water.

End of Section A

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 3

SECTION B - [ 28 marks, 35 minutes ]

This section contains four questions, numbered 1 to 4.

All questions should be answered in the spaces provided.
The mark allocation and approximate time that should be spent on each question are given.

Question 1 - [ 8 marks, 10 minutes ]

Proteins have many important functions in the human body and their structures play a key
role in these. The diagram below shows two parts of the structure of a protein.

a. i. What is one type of interaction that contributes to the secondary structure of a

protein?

ii. On the diagram clearly mark a region where this type of interaction could occur.

1 + 1 = 2 marks

b. i. What is one type of interaction that could contribute to the tertiary structure of this
part of the protein?

ii. On the diagram clearly mark the region where this type of interaction could occur.

1 + 1 = 2 marks

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 4

c. i. How many different amino acids could be isolated from these parts of the protein
when it is hydrolysed?

ii. Draw the two structural forms for one of these amino acids at neutral pH.

iii. Draw the structure for the above amino acid at low pH.

1 + 2 + 1 = 4 marks

Question 2 - [ 9 marks, 11 minutes ]

a. A food technologist analysing a margarine sample placed a 0.3984 g sample in a bomb
calorimeter with a calibration factor of 4882 J ºC-1. The temperature increased from
20.198 ºC to 22.321 ºC following the combustion reaction.
i. Determine the amount of energy released by the sample analysed.

ii. The labelling of the product requires that the energy is expressed in kJ per 10 g
serve. Calculate the value to be printed in the food nutrient label.

iii. When a sample of this margarine was digested by the body, how would the
available energy compare with the value determined above?

2 + 1 + 1 = 4 marks

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 5

b. Another small sample of the margarine was mixed with some bromine solution. After
a few minutes the colour of the bromine solution faded.
i. Why does the colour of the bromine solution fade?

ii. What does this suggest about some of the fatty acids present in the margarine?

1 + 1 = 2 marks
c. When a sample of the margarine was hydrolysed a fatty acid with a molecular mass of
280 was isolated and further analysis showed it contains 18 carbon atoms.
i. What is the molecular mass for a saturated fat containing 18 carbon atoms?

ii. What type of fatty acid was isolated?

2 + 1 = 3 marks

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 6

Question 3 - [ 7 marks, 9 minutes ]
Plants produce the starch, amylose, that is a long chain polymer of glucose. In the first stage
of digestion in the human body, the enzyme, amylase, present in saliva, catalyses the
hydrolysis of amylose to the disaccharide, maltose. In the intestine the maltose is further
hydrolysed with the aid of the enzyme maltase to yield glucose, which can then be absorbed
through the gut wall into the body.
a. i. Using the symbol shown below for a glucose unit, draw a symbolic equation to
represent these two chemical reactions.

ii. What key function do starches play in plant life?

iii. What is the other group of glucose polymers that plants also produce?

iv. When humans eat plant material most of the starches are completely digested and
the glucose formed absorbed into the body, yet the other polysaccharide in the
plant material largely passes through the body undigested. Why is there such a
difference in how the human body deals with these two polymers of glucose?

2 + 1 + 1 + 1 = 5 marks

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 7

b. A group of students investigating the digestion of starches, placed various amylose
solutions in water baths for 1 hour, then tested them for the presence of starch, and any
monosaccharides or disaccharides. Their results are in the table below.
Monosaccharides
Temperature
Tube Solution Starch and/or
(ºC)
disaccharides
1 Amylose 30 Present Not present
2 Amylose + amylase 30 Trace only Present
3 Amylose 80 Present Small amount
4 Amylose + amylase 80 Present Small amount

i. What does the result obtained in tube 1 suggest about the hydrolysis reaction?

ii. What does the result in tube 4 suggest?

1 + 1 = 2 marks

Question 4 - [ 4 marks, 5 minutes ]

Plants require available nitrogen for their development and growth.
a. Plants obtain the majority of their carbon from the atmosphere, yet even though it
contains significantly more, about 78 %, nitrogen most plants cannot obtain their
nitrogen from this source. Why is the atmospheric nitrogen essentially unavailable to
plants?

1 mark

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 8

b. i. One way for an agriculturalist to provide plants with available nitrogen is to use
synthetic fertilizers. What are the two common nitrogen containing ions that are
used in these fertilizers?

ii. What is one problem associated with using fertilizers containing either or both of
these ions?

1 + 1 = 2 marks
c. Apart from synthetic fertilizers how else could an agriculturalist provide available
nitrogen to the plants they are cultivating?

1 mark

END OF TASK

Lisachem Materials VCE Chemistry 2006 Food Chemistry Test Unit 4 9

Suggested Answers VCE Chemistry Unit 4 Food Test
SECTION A [1 mark per question.]
Q1 A When a protein is denatured by either heat or changing the pH significantly the
molecular shape of the protein is altered. This will result in changes to the
secondary and tertiary structures.
The primary structure of a protein is the sequence of amino acids that make up the
protein and this is not changed when the protein is denatured.
Q2 C The tripeptide results when three amino acid molecules undergo condensation
reactions. This will result in the formation of two peptide links and the release
of two molecules of water.
3C2H5NO2 → C6H11N3O4 + 2H2O

Q3 A The body excretes excess nitrogen as urea, H2NCONH2.

Q4 B Facts become rancid as a result of oxidation of the fatty acid by atmospheric
oxygen. Polyunsaturated fatty acids contain carbon-carbon double bonds that are
more reactive and are more easily oxidised than the carbon-carbon single bonds in
saturated fatty acids. Therefore polyunsaturated fats will become rancid more
readily.
In commercial products, such as margarine, this is slowed down by the addition of
antioxidants during the manufacture process.
Q5 C Fats are triglycerides and the hydrolysis of a fat will produce glycerol and fatty
acids. For example;

Lisachem Materials Suggested Answers VCE Chemistry 2006 Food Chemistry Test Unit 4 1
Q6 A When an enzyme catalyses a reaction the reactant substrate weakly bonds to
the active site of the enzyme and in doing so the appropriate bonds within the
substrate are weakened allowing a reaction to occur at these. This process
lowers the activation energy for the reaction compared with an uncatalysed
reaction and a faster rate will occur as more fruitful reactions are possible for a
given temperature.
Q7 C An α-amino acid has both the amino, -NH2, and carboxy, -COOH, functional
groups, or their corresponding ionic forms, −NH3+ and COO-, in the
zwitterion, attached to the same carbon atom. Only response C does not fulfil
this criterion.
Response B is the amino acid in its zwitterion form.
Q8 C The saccharide units in a polysaccharide are joined together by the ether,
-C-O-C-, functional group.
Q9 D Fats provide 37 kJ g-1 and carbohydrates and protein provide approximately
17 kJ g-1.
Therefore the food with the lowest fat content will provide the least energy.
Food mix IV will provide 10×37 + 20×17 + 30×17 = 1220 kJ, while the other
three food mixes will each provide 1420 kJ.
Q10 D Nitrogen fixation is the process where atmospheric nitrogen is converted into
soluble nitrogen compounds that plants can absorb. Lightning is the only process
that involves molecular nitrogen as a reactant.
Q11 B The human body stores excess glucose initially as the polysaccharide glycogen,
then converts any further excess into fats.
Q12 C Since milk is soluble in water it is an oil-in-water emulsion. The hydrophobic
tails of the emulsifier molecules will always be in the non-aqueous phase.

Lisachem Materials Suggested Answers VCE Chemistry 2006 Food Chemistry Test Unit 4 2
SECTION B
Question 1 - [ 8 marks, 10 minutes ]
a. i. Hydrogen bonding between the –CO and –NH groups is the key interaction
that contributes to the secondary structure of a protein. This can lead to helical
structures in some proteins. [1 mark]
ii. A number of possible sites for this type of interaction are shown on the diagram
below. [1 mark]
b. i. In this part of the protein the only interaction that could contribute to the tertiary
structure would be the formation of a disulfide, -S-S-, link between the two thiol,
-SH, groups. [1 mark]

Other interactions that can influence the tertiary structure of

proteins include; electrostatic interactions between –COO-
and –NH3+ groups and/or the formation of peptide linkages
between carboxy and amino groups that are attached to the
Z groups of the amino acids.

ii. The site where the disulfide link can form is shown on the diagram. [1 mark]

Lisachem Materials Suggested Answers VCE Chemistry 2006 Food Chemistry Test Unit 4 3
c. i. There are three different amino acids that could be obtained when this part of the
protein chain is hydrolysed. [1 mark] These are shown on the diagram below.

ii. At neutral pH the two structural forms are the neutral molecule and its zwitterion,
these are shown below for each of the three amino acids.
[Total marks allocated 2 marks. 1 mark for each correct structure.]
iii. At low pH both the carboxy and amino groups are protonated, as shown in the
structures below. [1 mark]

Lisachem Materials Suggested Answers VCE Chemistry 2006 Food Chemistry Test Unit 4 4
Question 2 - [ 9 marks, 11 minutes ]
a. i. CF = 4882 J °C-1
∆T = 22.321 – 20.198 = 2.123 ºC [1 mark]
E = CF × ∆T = 4882 × 2.123 = 1.036×104 J [1 mark]
ii. 1 kJ = 1000 J
E = 1.036×104 / 1000 = 10.36 kJ
E(in 10 g) = (10.36 / 0.3984) × 10 = 260 kJ (10 g)-1 [1 mark]
iii. The available energy would be less than the value printed in the nutrient
information panel that was determined in the bomb calorimeter, because some
substances are not completely absorbed by the body following digestion and/or
some substances are not completely oxidised by the body. [1 mark]
The heat of combustion for fats is about 39 kJ g-1
The available energy for fats is about 37 kJ g-1.
b. i. The colour of the bromine fades because bromine undergoes addition reactions
across a carbon-carbon double bond. [1 mark]

ii. Since the colour faded then there are carbon-carbon double bonds in the fatty
acids present in the fat, therefore the fat is unsaturated. [1 mark]
c. i. A fatty acid contains the carboxy group, -COOH.
A fatty acid with 18 carbon atoms will have a hydrocarbon chain attached to the
carboxy group with 17 carbon atoms.
A saturated hydrocarbon with 17 carbon atoms has the formula: C17H36; therefore
the formula for the fatty acid is C17H35COOH [1 mark]
The molecular mass = 18×12 + 36×1 + 2×16 = 284 [1 mark]
ii. Since the molecular mass of the isolated fatty acid is 280 this is 4 less than that for
the corresponding saturated fatty acid.
Each carbon-carbon double bond will reduce the number of hydrogen atoms in the
hydrocarbon chain by 2.
Therefore there are 2 carbon-carbon double bonds, so the fatty acid isolated is a
polyunsaturated fatty acid. [1 mark]
Question 3 - [ 7 marks, 9 minutes ]
a. i. The symbolic equation must show the ether, -C-O-C-, linkages between the
glucose units in the amylose and maltose, and that the reaction is a two stage
process.

[2 marks]

Lisachem Materials Suggested Answers VCE Chemistry 2006 Food Chemistry Test Unit 4 5
 ii. Plants use starches to store energy. [1 mark]
iii. The other group of glucose polymers that plants produce are cellulose which they
use for their structure. [1 mark]
iv. The human digestive system does not have the enzymes required to hydrolyse
cellulose, therefore they essentially pass through the body undigested. [1 mark]
Small amounts of cellulose are digested by bacteria in the digestive tract.
Cellulose has the vital role as dietary fibre which prevents bowel disease and
constipation.
b. i. The rate of reaction for the hydrolysis of amylose is slow in absence of a catalyst
at 30 ºC. [1 mark]
ii. The results from tubes 3 and 4 are the same. Tube 3 shows that some hydrolysis
does occur without the enzyme therefore the tube 4 result suggests that the
enzyme has been denatured at this temperature and is not catalysing the
reaction. [1 mark]
Question 4 - [ 4 marks, 5 minutes ]
a. The nitrogen in the atmosphere mainly exists in the form of the N2 molecule which
has a nitrogen-nitrogen triple covalent bond holding the nitrogen atoms together. A
large amount of energy is required to break this bond and convert the nitrogen
into available nitrogen compounds. [1 mark] Most living organisms do not have
enzymes with the ability to achieve this, however some bacteria, such as the Rhizobium
bacteria in the root nodules of legumes and the Trichodesmium cyanobacteria found in
the oceans, do have enzymes that can catalyse the reduction of nitrogen to ammonia and
ammonium compounds. (Names of bacteria are not required knowledge.)
b. i. Ammonium, NH4+ and nitrate, NO3-, ions. [1 mark] [Must have both for mark]
ii. Possible answers include: [Total marks allocated = 1 mark]
Both ammonium and nitrate compounds are readily soluble in water and require
continual application in wet areas.
Nitrate compounds can dissolve readily in rain and the run-off from where the
fertilizer was used can enter waterways and cause algal blooms and other
environmental problems.
Nitrates in water supplies can be converted by some bacteria into nitrite ions
which can have serious impact on human health.
Production of these fertilizers require the use of extensive energy making them
costly.
c. Possible answers include: [Total marks allocated = 1 mark]
The use of animal manure.
The use of treated human sewage effluent.
Planting legume crops either together with the crop, or before and ploughing these into
soil prior to growing the next crop.

Lisachem Materials Suggested Answers VCE Chemistry 2006 Food Chemistry Test Unit 4 6