Dissect specimen A and expose the digestive system.

1. Draw and label seven parts related to digestion. (10 mk)
2. What precautions must be taken while cutting the inner skin? Mention two. (5 mk)
3. Mention three digestion-related organs that differ between amphibians and mammals. (15 mk)

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You are given solution X. (a) Perform biochemical food tests using appropriate reagents. Tabulate your results: Food Tested Procedure Observation Inference (b) State two biological roles for each identified food substance. (c) Why is heating required in Benedict’s test?

1. Perform biochemical food tests using appropriate reagents. Tabulate your results: Food Tested Procedure Observation Inference (5 mk)
2. State two biological roles for each identified food substance. (3 mk)
3. Why is heating required in Benedict’s test? (2 mk)

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Observe specimens R, S and T (a) (i) What kingdom does specimen S belong to? Give two features. (ii) List three adaptations of specimen T to dry environments. (b) From which organism is R taken? State two roles of the scale. (c) What class does specimen T belong to? Give three features.

1. List three adaptations of specimen T to dry environments. (3 mk)
2. From which organism is R taken? State two roles of the scale. (2 mk)
3. What class does specimen T belong to? Give three features. (2 mk)

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