# Calculate the energy value that corresponds to 100 g of sesame biscuit. Given: 1 g of carbohydrates provides 3.75 Kcal, 1 g of lipid provides 9 Kcal, 1 g of protein provides 4 Kcal. Exercise 2 (10points) Azicin ® 500 Benta Coronaviruses (COVID-19) are a large family of viruses that cause illness ranging from the common cold to more severe diseases.

This Exam Includes two Exercises. It is inscribed on two pages numbered 1 and 2.
The Use of a Non-Programmable Calculator Is Allowed.
Whole wheat bread is made from all components of the grain — the bran, germ, and endosperm — This
allows the bread to retain vitamins, minerals, and fiber, whereas white bread is made from flour refined to
remove the bran and the germ. When it is refined, many of the beneficial nutrients are removed from the
flour. Only the endosperm rich in starch remains, which is low in nutritional value.
As a result, whole wheat bread is usually healthier than white bread, as it contains more fiber, has a higher
nutritional value, and may have fewer calories. This is because the bran and the germ have richer
concentrations of vitamins and minerals such as B vitamins, vitamin E, iron, magnesium and zinc than the
endosperm.
However, white bread may be a better choice if you have a GI (gastrointestinal) or digestive health
condition, such as Crohn’s disease, or if suffering from diarrhea since the lower amount of fiber can be easier
Questions:
1. Referring to the text:
1.1. Pick out the two nutrients found in whole bread.
1.3. Justify that it is better for people suffering from GI condition to consume white bread rather than
2. Match the nutrients of column I to their corresponding functions in column II.
Column I Column II
a- Proteins i- Protection and control of body functioning
b- Carbohydrates and lipids ii- Structural requirements
c- Vitamins and minerals iii- Energy requirements
Bread is a food rich in starch which is a polysaccharide that contains hundreds or thousands units of:
a) galactose b) glucose c) fructose
4. Answer by true or false.
4.1. Starch is considered as energetic nutrient for humans.
4.2. Vitamin A and vitamin D are hydrosoluble.
4.3. Knowing that the daily need of magnesium for adults is 420 mg, then magnesium is classified as a
trace mineral.
5. Sucrose is present in bread.
5.1. Name the chemical elements that constitute sucrose.
5.2. Recopy and complete the word equation of the hydrolysis reaction of sucrose:
Sucrose + Water → …… + ……
2 / 2
6. Document-1 shows the masses of carbohydrates, lipid and protein in 100g of sesame biscuit prepared
from white flour.
Document-1
Protein Lipid Carbohydrates
9.9g 21g 66.5g

Calculate the energy value that corresponds to 100 g of sesame biscuit.
Given: 1 g of carbohydrates provides 3.75 Kcal, 1 g of lipid provides 9 Kcal, 1 g of protein provides 4 Kcal.
Exercise 2 (10points) Azicin ® 500 Benta
Coronaviruses (COVID-19) are a large family of viruses that cause illness ranging from the common cold to more
severe diseases.
Azicin® 500 Benta, a licensed, widely available, cheap, and generally safe drug has been proposed as a
treatment for COVID-19.
Document-1 represents some information extracted from Azicin® Benta leaflet.
– Forms and presentation
Azicin ® 500 Benta: film coated tablet: Box of 3
– Composition
Azicin ® 500 Benta: each film coated tablet contains Azithromycin Dihydrate equivalent to
Azithromycin 500 mg.
– Excepients: Starch,……
– What it is used for
Therapeuatic class: Antibiotic used for the treatment of certain infections caused by bacteria,
such as: – Ear infection
– Skin and soft tissues infections.
Document-1
Questions:
1. Referring to Document-1, answer the following questions:
1.1. Name the active ingredient of Azicin ® 500 Benta.
1.2. Indicate the therapeutic effect of Azithromycin.
1.3. Pick out two infections treated by Azicin ® 500 Benta.
2. Azicin ® 500 Benta is presented in tablet form; give three other formulations for a medicinal drug.
3. Match the items in column I to its corresponding item in column II
Column I Column II
a- Antipyretic i. Kills or inhibits the growth of fungus
b- Anti-inflammatory drug ii. Reduces fever
c- Fungicidal iii. Reduces the inflammation
4. Antibiotics are classified as broad spectrum and narrow spectrum antibiotics.
4.1. Distinguish between a broad spectrum antibiotic and a narrow spectrum antibiotic.
4.2. Give one disadvantage of the use of a broad spectrum antibiotic.
5. “Azithromycin use in primary care has increased during the COVID-19 pandemic, which could
contribute to bacteria resistance.”
5.1. What is the “bacteria resistance”?
5.2. Describe one mechanism that makes a bacterium resistant to an antibiotic.

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