7 8 ACROSS 1.Balloon like structures in the lungs 4.Green pigment in plants 7. Helps in absorption of food 8.Involved in exchange of gases in plants DOWN 1.Carries oxygenated blood 2.Prevents backflow of blood 3.End product of carbohydrate digestion 5.Helps in clotting of blood 6.Pumps blood to all parts of the body QUESTION BANK VERY SHORT ANSWER TYPE (1 MARK) 1.Which tissue transports soluble products of photosynthesis? Ans: Phloem 2.What is the role of saliva in digestion of food? Ans: Digests starch SHORT ANSWER TYPE (2 MARK) 1. Differentiate between blood and lymph Hint: Colour, presence of RBC, direction of flow 2. What is the advantage of a four chambered heart in humans? Separates oxygenated and deoxygenated blood Give twopoints of difference between arteries and veins Hint: Direction of flow, oxygenated/deoxygenated blood, thick/thin wall SHORT ANSWER TYPE (3 MARK) Bile (Emulsifies fat) Hydrochloric acid (Kills bacteria/acidic medium) Villi (absorption of food) 2.Complete the following : Ethanol and carbon dioxide Lactic acid Carbon dioxide and water
7 8 ACROSS 1.Balloon like structures in the lungs 4.Green pigment in plants 7. Helps in absorption of food 8.Involved in exchange of gases in plants DOWN 1.Carries oxygenated blood 2.Prevents backflow of blood 3.End product of carbohydrate digestion 5.Helps in clotting of blood 6.Pumps blood to all parts of the body QUESTION BANK VERY SHORT ANSWER TYPE (1 MARK) 1.Which tissue transports soluble products of photosynthesis? Ans: Phloem 2.What is the role of saliva in digestion of food? Ans: Digests starch SHORT ANSWER TYPE (2 MARK) 1. Differentiate between blood and lymph Hint: Colour, presence of RBC, direction of flow 2. What is the advantage of a four chambered heart in humans? Separates oxygenated and deoxygenated blood Give twopoints of difference between arteries and veins Hint: Direction of flow, oxygenated/deoxygenated blood, thick/thin wall SHORT ANSWER TYPE (3 MARK) Bile (Emulsifies fat) Hydrochloric acid (Kills bacteria/acidic medium) Villi (absorption of food) 2.Complete the following : Ethanol and carbon dioxide Lactic acid Carbon dioxide and water
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