Vidaara.orgClass 11 · Mathematics
CodeVID-M11-WS
Digestion and Absorption — Practice Worksheet
Name: ____________________
Roll No.: __________
Date: ____________
General Instructions
- All questions are compulsory.
- Choose the correct option (A, B, C or D) for each question.
- The answer key is at the end — try the paper first!
Section A — Multiple Choice (1 mark each)
15 × 1 = 15 marks
1.
Digestion is the process of breaking food into:
- A.Larger insoluble molecules
- B.Simple soluble molecules
- C.Only water
- D.Gases only
2.
The correct order of the alimentary canal is:
- A.Mouth → stomach → oesophagus → intestine
- B.Mouth → oesophagus → stomach → small intestine → large intestine
- C.Mouth → intestine → stomach
- D.Stomach → mouth → intestine
3.
Food is pushed along the gut by muscular waves called:
- A.Peristalsis
- B.Osmosis
- C.Diffusion
- D.Filtration
4.
The main site of digestion and absorption is the:
- A.Stomach
- B.Small intestine
- C.Large intestine
- D.Mouth
5.
The enzyme in saliva that begins starch digestion is:
- A.Pepsin
- B.Salivary amylase (ptyalin)
- C.Trypsin
- D.Lipase
6.
Protein digestion begins in the stomach with the enzyme:
- A.Amylase
- B.Pepsin
- C.Lipase
- D.Maltase
7.
Hydrochloric acid in the stomach mainly:
- A.Digests fat
- B.Makes the medium acidic and kills germs
- C.Absorbs water
- D.Emulsifies fat
8.
Bile is produced by the:
- A.Pancreas
- B.Liver
- C.Stomach
- D.Salivary glands
9.
Bile helps digestion by:
- A.Digesting protein
- B.Emulsifying fats
- C.Killing bacteria
- D.Digesting starch
10.
The enzyme lipase digests:
- A.Starch
- B.Protein
- C.Fat
- D.Vitamins
11.
The final product of protein digestion is:
- A.Glucose
- B.Amino acids
- C.Fatty acids
- D.Glycerol
12.
Tiny finger-like projections that increase absorptive surface area are:
- A.Villi
- B.Cilia
- C.Nodules
- D.Stomata
13.
Fatty acids and glycerol are absorbed into the:
- A.Blood capillaries
- B.Lacteals (lymph)
- C.Stomach
- D.Bile duct
14.
Most of the remaining water is absorbed in the:
- A.Mouth
- B.Stomach
- C.Large intestine
- D.Oesophagus
15.
Frequent watery stools that cause dehydration describe:
- A.Constipation
- B.Diarrhoea
- C.Jaundice
- D.Indigestion
Section B — Challenge / Olympiad (2 marks each)
6 × 2 = 12 marks
16.
Salivary amylase stops working when food reaches the stomach because the stomach is:
- A.Strongly acidic, which denatures the enzyme
- B.Too alkaline
- C.Too cold
- D.Full of bile
17.
A person whose gall bladder is removed may struggle to digest fatty meals because they lack stored:
- A.Bile to emulsify fats
- B.Pepsin
- C.Saliva
- D.Hydrochloric acid
18.
The small intestine's length, folds and villi all serve to:
- A.Maximise the surface area for absorption
- B.Speed up peristalsis only
- C.Make HCl
- D.Produce bile
19.
Why must proteins be digested to amino acids before they can enter the blood?
- A.Large protein molecules cannot cross the intestinal wall
- B.Amino acids are poisonous
- C.Blood cannot carry protein
- D.Proteins dissolve villi
20.
A diet very low in fibre most directly increases the risk of:
- A.Constipation
- B.Jaundice
- C.Diabetes
- D.Anaemia
21.
Pepsin is secreted as an inactive form and activated only in the stomach. This protects the body by:
- A.Preventing the enzyme from digesting the cells that make it
- B.Making more acid
- C.Speeding absorption
- D.Emulsifying fat
Answer Key
Section A — Multiple Choice (1 mark each)
- (B) Simple soluble molecules
- (B) Mouth → oesophagus → stomach → small intestine → large intestine
- (A) Peristalsis
- (B) Small intestine
- (B) Salivary amylase (ptyalin)
- (B) Pepsin
- (B) Makes the medium acidic and kills germs
- (B) Liver
- (B) Emulsifying fats
- (C) Fat
- (B) Amino acids
- (A) Villi
- (B) Lacteals (lymph)
- (C) Large intestine
- (B) Diarrhoea
Section B — Challenge / Olympiad (2 marks each)
- (A) Strongly acidic, which denatures the enzyme
- (A) Bile to emulsify fats
- (A) Maximise the surface area for absorption
- (A) Large protein molecules cannot cross the intestinal wall
- (A) Constipation
- (A) Preventing the enzyme from digesting the cells that make it
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