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Sample Prompts for the STAT Written English

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Questions 4 – 5<br />

UNIT 2<br />

Figure 1 accompanied an article in a magazine explaining <strong>the</strong> pungent (hot, spicy) effect of Indian<br />

mustard powder on nose and palate. The enzymes referred to in <strong>the</strong> figure are substances which<br />

control chemical activity in living things.<br />

Indian mustard seeds<br />

S glucose enzyme<br />

CH2= CH CH2 C CH2= CH CH2 N= C= S and glucose and sulfate<br />

N O SO3 water<br />

allyl glucosinolate<br />

(sinigrin) in seeds<br />

Figure 1<br />

4 Figure 1 indicates that uncrushed Indian mustard seed<br />

A is pungent.<br />

B contains allyl isothiocyanate.<br />

C contains myrosinase and sinigrin.<br />

D contains no enzymes.<br />

Why mustard tastes hot<br />

crushing <strong>the</strong> seed releases<br />

<strong>the</strong> enzyme myrosinase<br />

5 Of <strong>the</strong> following, <strong>the</strong> best explanation <strong>for</strong> <strong>the</strong> pungency of Indian mustard powder is that crushing <strong>the</strong> seed<br />

A brings myrosinase, sinigrin and water toge<strong>the</strong>r to produce <strong>the</strong> pungent substance allyl isothiocyanate.<br />

B breaks down allyl glucosinolate into <strong>the</strong> pungent substance allyl isothiocyanate, with <strong>the</strong> release of<br />

water.<br />

C causes <strong>the</strong> enzyme myrosinase to turn into <strong>the</strong> pungent substance allyl isothiocyanate.<br />

D causes <strong>the</strong> enzyme myrosinase to produce sinigrin, which <strong>the</strong>n turns into <strong>the</strong> pungent substance allyl<br />

isothiocyanate.<br />

4<br />

mustard meal or condiment<br />

allyl isothiocyanate in meal<br />

or mustard paste<br />

volatile and pungent

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