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Biology/bio12K
This website contains an archive of files for the Acorn Electron, BBC Micro, Acorn Archimedes, Commodore 16 and Commodore 64 computers, which Dominic Ford has rescued from his private collection of floppy disks and cassettes.
Some of these files were originally commercial releases in the 1980s and 1990s, but they are now widely available online. I assume that copyright over them is no longer being asserted. If you own the copyright and would like files to be removed, please contact me.
| Tape/disk: | Home » Personal collection » Acorn ADFS disks » Electron » Acornsoft_Educational.ADF |
| Filename: | Biology/bio12K |
| Read OK: | ✔ |
| File size: | 07ED bytes |
| Load address: | 1BBC |
| Exec address: | 1BBC |
Duplicates
There are 4 duplicate copies of this file in the archive:
- AEW website » acornsoft_ib » acornsoft_ib_5_25_discs_Biology-Acornsoftib_HD-BIOL.dsd » bio12K
- AEW website » acornsoft_ib » acornsoft_ib_tapes_Biology-Acornsoftib_Biology-IvanBerg_BE.uef » bio12K
- Personal collection » Acorn ADFS disks » Electron » Acornsoft_Educational.ADF » Biology/bio12K
- Personal collection » Acorn hard disk » zipped_disks » elk08 » acornsofte/Biology/bio12K
- Personal collection » Acorn tapes » Commercial_Releases » box04_tape02b_acorn_acornsoft_biology_data.wav » bio12K
File contents
9
#21
Proteins are made up of:
(1) fatty acids
(2) amino-acids
(3) monosaccharides
(4) polyunsaturates
1
^4
2
#22
Carbohydrates do NOT contain:
(1) carbon
(2) hydrogen
(3) nitrogen
(4) oxygen
1
^4
3
#23
Which type of nutrient contains most
energy per unit mass?
(1) fat
(2) protein
(3) starch
(4) sugar
1
^4
1
#24
The vitamin which prevents the
development of scurvy is:
(1) vitamin A
(2) vitamin B
(3) vitamin C
(4) vitamin D
1
^4
3
#25
A nutritionist wants to test a new
synthetic food for the presence of
(reducing) sugars. Which reagent will
he use?
(1) Benedict's
(2) Biuret
(3) D.C.P.I.P.
(4) iodine solution
1
^4
1
#26
The llama is a herbivore. Which of
these statements about its teeth is
probably FALSE?
(1) The canines are small or absent.
(2) The teeth grow continously.
(3) The molars are ridged.
(4) It has carnassial teeth for
cutting.
1
^4
4
#27
Which food would probably contain most
energy?
FOOD �CARBOHYDRATE� FAT � PROTEIN
��������������������������������������
1 MILK � 5% � 4% � 3%
� � �
2 SAUSAGE� 13% � 31% � 10%
� � �
3 LIVER � 2% � 10% � 30%
� � �
4 BREAD � 55% � 2% � 8%
1
^4
2
#28
Which food would be most useful to a
growing animal?
FOOD �CARBOHYDRATE� FAT � PROTEIN
��������������������������������������
1 MILK � 5% � 4% � 3%
� � �
2 SAUSAGE� 13% � 31% � 10%
� � �
3 LIVER � 2% � 10% � 30%
� � �
4 BREAD � 55% � 2% � 8%
1
^4
3
#29
Which food is the best 'balanced'?
FOOD �CARBOHYDRATE� FAT � PROTEIN
��������������������������������������
1 MILK � 5% � 4% � 3%
� � �
2 SAUSAGE� 13% � 31% � 10%
� � �
3 LIVER � 2% � 10% � 30%
� � �
4 BREAD � 55% � 2% � 8%
1
^4
1
e
00000000 39 0d 23 32 31 0d 50 72 6f 74 65 69 6e 73 20 61 |9.#21.Proteins a| 00000010 72 65 20 6d 61 64 65 20 75 70 20 6f 66 3a 0d 0d |re made up of:..| 00000020 28 31 29 20 66 61 74 74 79 20 61 63 69 64 73 0d |(1) fatty acids.| 00000030 0d 28 32 29 20 61 6d 69 6e 6f 2d 61 63 69 64 73 |.(2) amino-acids| 00000040 0d 0d 28 33 29 20 6d 6f 6e 6f 73 61 63 63 68 61 |..(3) monosaccha| 00000050 72 69 64 65 73 0d 0d 28 34 29 20 70 6f 6c 79 75 |rides..(4) polyu| 00000060 6e 73 61 74 75 72 61 74 65 73 0d 0d 31 0d 5e 34 |nsaturates..1.^4| 00000070 0d 32 0d 23 32 32 0d 43 61 72 62 6f 68 79 64 72 |.2.#22.Carbohydr| 00000080 61 74 65 73 20 64 6f 20 4e 4f 54 20 63 6f 6e 74 |ates do NOT cont| 00000090 61 69 6e 3a 0d 0d 28 31 29 20 63 61 72 62 6f 6e |ain:..(1) carbon| 000000a0 0d 0d 28 32 29 20 68 79 64 72 6f 67 65 6e 0d 0d |..(2) hydrogen..| 000000b0 28 33 29 20 6e 69 74 72 6f 67 65 6e 0d 0d 28 34 |(3) nitrogen..(4| 000000c0 29 20 6f 78 79 67 65 6e 0d 0d 31 0d 5e 34 0d 33 |) oxygen..1.^4.3| 000000d0 0d 23 32 33 0d 57 68 69 63 68 20 74 79 70 65 20 |.#23.Which type | 000000e0 6f 66 20 6e 75 74 72 69 65 6e 74 20 63 6f 6e 74 |of nutrient cont| 000000f0 61 69 6e 73 20 6d 6f 73 74 0d 0d 65 6e 65 72 67 |ains most..energ| 00000100 79 20 70 65 72 20 75 6e 69 74 20 6d 61 73 73 3f |y per unit mass?| 00000110 0d 0d 28 31 29 20 66 61 74 0d 0d 28 32 29 20 70 |..(1) fat..(2) p| 00000120 72 6f 74 65 69 6e 0d 0d 28 33 29 20 73 74 61 72 |rotein..(3) star| 00000130 63 68 0d 0d 28 34 29 20 73 75 67 61 72 0d 0d 31 |ch..(4) sugar..1| 00000140 0d 5e 34 0d 31 0d 23 32 34 0d 54 68 65 20 76 69 |.^4.1.#24.The vi| 00000150 74 61 6d 69 6e 20 77 68 69 63 68 20 70 72 65 76 |tamin which prev| 00000160 65 6e 74 73 20 74 68 65 0d 0d 64 65 76 65 6c 6f |ents the..develo| 00000170 70 6d 65 6e 74 20 6f 66 20 73 63 75 72 76 79 20 |pment of scurvy | 00000180 69 73 3a 0d 0d 28 31 29 20 76 69 74 61 6d 69 6e |is:..(1) vitamin| 00000190 20 41 0d 0d 28 32 29 20 76 69 74 61 6d 69 6e 20 | A..(2) vitamin | 000001a0 42 0d 0d 28 33 29 20 76 69 74 61 6d 69 6e 20 43 |B..(3) vitamin C| 000001b0 0d 0d 28 34 29 20 76 69 74 61 6d 69 6e 20 44 0d |..(4) vitamin D.| 000001c0 0d 31 0d 5e 34 0d 33 0d 23 32 35 0d 41 20 6e 75 |.1.^4.3.#25.A nu| 000001d0 74 72 69 74 69 6f 6e 69 73 74 20 77 61 6e 74 73 |tritionist wants| 000001e0 20 74 6f 20 74 65 73 74 20 61 20 6e 65 77 0d 73 | to test a new.s| 000001f0 79 6e 74 68 65 74 69 63 20 66 6f 6f 64 20 66 6f |ynthetic food fo| 00000200 72 20 74 68 65 20 70 72 65 73 65 6e 63 65 20 6f |r the presence o| 00000210 66 0d 28 72 65 64 75 63 69 6e 67 29 20 73 75 67 |f.(reducing) sug| 00000220 61 72 73 2e 20 57 68 69 63 68 20 72 65 61 67 65 |ars. Which reage| 00000230 6e 74 20 77 69 6c 6c 0d 68 65 20 75 73 65 3f 0d |nt will.he use?.| 00000240 0d 28 31 29 20 42 65 6e 65 64 69 63 74 27 73 0d |.(1) Benedict's.| 00000250 0d 28 32 29 20 42 69 75 72 65 74 0d 0d 28 33 29 |.(2) Biuret..(3)| 00000260 20 44 2e 43 2e 50 2e 49 2e 50 2e 0d 0d 28 34 29 | D.C.P.I.P...(4)| 00000270 20 69 6f 64 69 6e 65 20 73 6f 6c 75 74 69 6f 6e | iodine solution| 00000280 0d 0d 31 0d 5e 34 0d 31 0d 23 32 36 0d 54 68 65 |..1.^4.1.#26.The| 00000290 20 6c 6c 61 6d 61 20 69 73 20 61 20 68 65 72 62 | llama is a herb| 000002a0 69 76 6f 72 65 2e 20 57 68 69 63 68 20 6f 66 0d |ivore. Which of.| 000002b0 74 68 65 73 65 20 73 74 61 74 65 6d 65 6e 74 73 |these statements| 000002c0 20 61 62 6f 75 74 20 69 74 73 20 74 65 65 74 68 | about its teeth| 000002d0 20 69 73 0d 70 72 6f 62 61 62 6c 79 20 46 41 4c | is.probably FAL| 000002e0 53 45 3f 0d 0d 28 31 29 20 54 68 65 20 63 61 6e |SE?..(1) The can| 000002f0 69 6e 65 73 20 61 72 65 20 73 6d 61 6c 6c 20 6f |ines are small o| 00000300 72 20 61 62 73 65 6e 74 2e 0d 0d 28 32 29 20 54 |r absent...(2) T| 00000310 68 65 20 74 65 65 74 68 20 67 72 6f 77 20 63 6f |he teeth grow co| 00000320 6e 74 69 6e 6f 75 73 6c 79 2e 0d 0d 28 33 29 20 |ntinously...(3) | 00000330 54 68 65 20 6d 6f 6c 61 72 73 20 61 72 65 20 72 |The molars are r| 00000340 69 64 67 65 64 2e 0d 0d 28 34 29 20 49 74 20 68 |idged...(4) It h| 00000350 61 73 20 63 61 72 6e 61 73 73 69 61 6c 20 74 65 |as carnassial te| 00000360 65 74 68 20 66 6f 72 0d 0d 20 20 20 20 63 75 74 |eth for.. cut| 00000370 74 69 6e 67 2e 0d 0d 31 0d 5e 34 0d 34 0d 23 32 |ting...1.^4.4.#2| 00000380 37 0d 57 68 69 63 68 20 66 6f 6f 64 20 77 6f 75 |7.Which food wou| 00000390 6c 64 20 70 72 6f 62 61 62 6c 79 20 63 6f 6e 74 |ld probably cont| 000003a0 61 69 6e 20 6d 6f 73 74 0d 0d 65 6e 65 72 67 79 |ain most..energy| 000003b0 3f 0d 0d 20 46 4f 4f 44 20 20 20 20 90 43 41 52 |?.. FOOD .CAR| 000003c0 42 4f 48 59 44 52 41 54 45 90 20 20 46 41 54 20 |BOHYDRATE. FAT | 000003d0 90 20 50 52 4f 54 45 49 4e 0d 91 91 91 91 91 91 |. PROTEIN.......| 000003e0 91 91 91 90 91 91 91 91 91 91 91 91 91 91 91 91 |................| 000003f0 90 91 91 91 91 91 91 90 91 91 91 91 91 91 91 91 |................| 00000400 0d 31 20 4d 49 4c 4b 20 20 20 90 20 20 20 20 35 |.1 MILK . 5| 00000410 25 20 20 20 20 20 20 90 20 20 34 25 20 20 90 20 |% . 4% . | 00000420 20 20 20 33 25 0d 20 20 20 20 20 20 20 20 20 90 | 3%. .| 00000430 20 20 20 20 20 20 20 20 20 20 20 20 90 20 20 20 | . | 00000440 20 20 20 90 0d 32 20 53 41 55 53 41 47 45 90 20 | ..2 SAUSAGE. | 00000450 20 20 31 33 25 20 20 20 20 20 20 90 20 33 31 25 | 13% . 31%| 00000460 20 20 90 20 20 20 31 30 25 0d 20 20 20 20 20 20 | . 10%. | 00000470 20 20 20 90 20 20 20 20 20 20 20 20 20 20 20 20 | . | 00000480 90 20 20 20 20 20 20 90 0d 33 20 4c 49 56 45 52 |. ..3 LIVER| 00000490 20 20 90 20 20 20 20 32 25 20 20 20 20 20 20 90 | . 2% .| 000004a0 20 31 30 25 20 20 90 20 20 20 33 30 25 0d 20 20 | 10% . 30%. | 000004b0 20 20 20 20 20 20 20 90 20 20 20 20 20 20 20 20 | . | 000004c0 20 20 20 20 90 20 20 20 20 20 20 90 0d 34 20 42 | . ..4 B| 000004d0 52 45 41 44 20 20 90 20 20 20 35 35 25 20 20 20 |READ . 55% | 000004e0 20 20 20 90 20 20 32 25 20 20 90 20 20 20 20 38 | . 2% . 8| 000004f0 25 0d 0d 31 0d 5e 34 0d 32 0d 23 32 38 0d 57 68 |%..1.^4.2.#28.Wh| 00000500 69 63 68 20 66 6f 6f 64 20 77 6f 75 6c 64 20 62 |ich food would b| 00000510 65 20 6d 6f 73 74 20 75 73 65 66 75 6c 20 74 6f |e most useful to| 00000520 20 61 0d 0d 67 72 6f 77 69 6e 67 20 61 6e 69 6d | a..growing anim| 00000530 61 6c 3f 0d 0d 20 46 4f 4f 44 20 20 20 20 90 43 |al?.. FOOD .C| 00000540 41 52 42 4f 48 59 44 52 41 54 45 90 20 20 46 41 |ARBOHYDRATE. FA| 00000550 54 20 90 20 50 52 4f 54 45 49 4e 0d 91 91 91 91 |T . PROTEIN.....| 00000560 91 91 91 91 91 90 91 91 91 91 91 91 91 91 91 91 |................| 00000570 91 91 90 91 91 91 91 91 91 90 91 91 91 91 91 91 |................| 00000580 91 91 0d 31 20 4d 49 4c 4b 20 20 20 90 20 20 20 |...1 MILK . | 00000590 20 35 25 20 20 20 20 20 20 90 20 20 34 25 20 20 | 5% . 4% | 000005a0 90 20 20 20 20 33 25 0d 20 20 20 20 20 20 20 20 |. 3%. | 000005b0 20 90 20 20 20 20 20 20 20 20 20 20 20 20 90 20 | . . | 000005c0 20 20 20 20 20 90 0d 32 20 53 41 55 53 41 47 45 | ..2 SAUSAGE| 000005d0 90 20 20 20 31 33 25 20 20 20 20 20 20 90 20 33 |. 13% . 3| 000005e0 31 25 20 20 90 20 20 20 31 30 25 0d 20 20 20 20 |1% . 10%. | 000005f0 20 20 20 20 20 90 20 20 20 20 20 20 20 20 20 20 | . | 00000600 20 20 90 20 20 20 20 20 20 90 0d 33 20 4c 49 56 | . ..3 LIV| 00000610 45 52 20 20 90 20 20 20 20 32 25 20 20 20 20 20 |ER . 2% | 00000620 20 90 20 31 30 25 20 20 90 20 20 20 33 30 25 0d | . 10% . 30%.| 00000630 20 20 20 20 20 20 20 20 20 90 20 20 20 20 20 20 | . | 00000640 20 20 20 20 20 20 90 20 20 20 20 20 20 90 0d 34 | . ..4| 00000650 20 42 52 45 41 44 20 20 90 20 20 20 35 35 25 20 | BREAD . 55% | 00000660 20 20 20 20 20 90 20 20 32 25 20 20 90 20 20 20 | . 2% . | 00000670 20 38 25 0d 0d 31 0d 5e 34 0d 33 0d 23 32 39 0d | 8%..1.^4.3.#29.| 00000680 57 68 69 63 68 20 66 6f 6f 64 20 69 73 20 74 68 |Which food is th| 00000690 65 20 62 65 73 74 20 27 62 61 6c 61 6e 63 65 64 |e best 'balanced| 000006a0 27 3f 0d 0d 20 46 4f 4f 44 20 20 20 20 90 43 41 |'?.. FOOD .CA| 000006b0 52 42 4f 48 59 44 52 41 54 45 90 20 20 46 41 54 |RBOHYDRATE. FAT| 000006c0 20 90 20 50 52 4f 54 45 49 4e 0d 91 91 91 91 91 | . PROTEIN......| 000006d0 91 91 91 91 90 91 91 91 91 91 91 91 91 91 91 91 |................| 000006e0 91 90 91 91 91 91 91 91 90 91 91 91 91 91 91 91 |................| 000006f0 91 0d 31 20 4d 49 4c 4b 20 20 20 90 20 20 20 20 |..1 MILK . | 00000700 35 25 20 20 20 20 20 20 90 20 20 34 25 20 20 90 |5% . 4% .| 00000710 20 20 20 20 33 25 0d 20 20 20 20 20 20 20 20 20 | 3%. | 00000720 90 20 20 20 20 20 20 20 20 20 20 20 20 90 20 20 |. . | 00000730 20 20 20 20 90 0d 32 20 53 41 55 53 41 47 45 90 | ..2 SAUSAGE.| 00000740 20 20 20 31 33 25 20 20 20 20 20 20 90 20 33 31 | 13% . 31| 00000750 25 20 20 90 20 20 20 31 30 25 0d 20 20 20 20 20 |% . 10%. | 00000760 20 20 20 20 90 20 20 20 20 20 20 20 20 20 20 20 | . | 00000770 20 90 20 20 20 20 20 20 90 0d 33 20 4c 49 56 45 | . ..3 LIVE| 00000780 52 20 20 90 20 20 20 20 32 25 20 20 20 20 20 20 |R . 2% | 00000790 90 20 31 30 25 20 20 90 20 20 20 33 30 25 0d 20 |. 10% . 30%. | 000007a0 20 20 20 20 20 20 20 20 90 20 20 20 20 20 20 20 | . | 000007b0 20 20 20 20 20 90 20 20 20 20 20 20 90 0d 34 20 | . ..4 | 000007c0 42 52 45 41 44 20 20 90 20 20 20 35 35 25 20 20 |BREAD . 55% | 000007d0 20 20 20 20 90 20 20 32 25 20 20 90 20 20 20 20 | . 2% . | 000007e0 38 25 0d 0d 31 0d 5e 34 0d 31 0d 65 0d |8%..1.^4.1.e.| 000007ed
Biology/bio12K.m0
Biology/bio12K.m1
Biology/bio12K.m2
Biology/bio12K.m4
Biology/bio12K.m5
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