AQA A-LEVEL BIOLOGY (7402/1) PAPER 1 |
SPECIMEN V1 | 2026 UPDATE
This comprehensive practice examination is meticulously designed for candidates preparing for
the AQA A-level Biology Paper 1 (7402/1). Aligned with the 2026/2027 curriculum and the latest
AQA specification, this document serves as a definitive study guide and exam review, featuring
100 questions that mirror the complexity and rigor of the actual certification examination. It
covers all essential domains, including biological molecules, cells, organisms exchange
substances with their environment, and genetic information, variation and relationships between
organisms. Each question is accompanied by a detailed, verified solution and clinical rationale
to ensure 100% correct answers and a deep, integrated understanding of A-level Biology
principles, guaranteeing distinction-level preparation for this critical credential.
TABLE OF CONTENTS
1. Biological Molecules – Carbohydrates, Lipids & Proteins (Questions 1-15)
2. Biological Molecules – Nucleic Acids & DNA Replication (Questions 16-25)
3. Cell Structure & Transport Across Membranes (Questions 26-35)
4. Cell Division & The Cell Cycle (Questions 36-40)
5. Exchange & Transport – Gas Exchange Systems (Questions 41-50)
6. Exchange & Transport – Mass Transport in Animals (Questions 51-60)
7. Exchange & Transport – Mass Transport in Plants (Questions 61-65)
8. Genetic Information & Variation – DNA, Genes & Protein Synthesis (Questions 66-75)
9. Genetic Information & Variation – Meiosis & Genetic Variation (Questions 76-80)
10. Biodiversity, Classification & Evolution (Questions 81-90)
11. Practical Skills & Data Analysis (Questions 91-100)
,SECTION 1: BIOLOGICAL MOLECULES – CARBOHYDRATES, LIPIDS &
PROTEINS
Question 1
Which of the following is a reducing sugar?
A) Sucrose
B) Maltose
C) Starch
D) Cellulose
Correct Answer: B
Maltose is a reducing disaccharide because it has a free aldehyde group. Sucrose is a non-
reducing sugar. Starch and cellulose are polysaccharides and are not reducing sugars.
Question 2
What is the bond formed between two monosaccharides in a disaccharide?
A) Ester bond
B) Peptide bond
C) Glycosidic bond
D) Hydrogen bond
Correct Answer: C
A glycosidic bond is formed between two monosaccharides through a condensation reaction.
Ester bonds are found in lipids. Peptide bonds link amino acids. Hydrogen bonds stabilise
protein structure.
Question 3
Describe the structure of cellulose.
A) α-glucose monomers linked by 1,4-glycosidic bonds
B) β-glucose monomers linked by 1,4-glycosidic bonds, forming straight, unbranched chains
C) α-glucose monomers linked by 1,6-glycosidic bonds, forming branched chains
D) β-glucose monomers linked by 1,6-glycosidic bonds, forming branched chains
Correct Answer: B
Cellulose is a polymer of β-glucose monomers linked by 1,4-glycosidic bonds. The monomers are
inverted 180°, forming long, straight, unbranched chains. These chains are held together by
hydrogen bonds to form microfibrils, providing structural support for plant cell walls.*
Question 4
Explain how the structure of cellulose relates to its function.
,A) It is branched, making it soluble in water
B) It has many hydrogen bonds, providing strength and rigidity
C) It is coiled, making it compact for storage
D) It has a helical structure, allowing for elasticity
Correct Answer: B
Cellulose has many hydrogen bonds between adjacent chains, forming microfibrils that provide
strength and rigidity. This allows cellulose to provide structural support to plant cell walls,
preventing cells from bursting due to osmotic pressure.*
Question 5
Which of the following is a function of triglycerides?
A) Forming cell membranes
B) Providing a waterproof barrier
C) Energy storage
D) Insulation
Correct Answer: C*
Triglycerides are the main form of energy storage in animals. Phospholipids form cell
membranes (A). Waxes provide a waterproof barrier (B). Insulation (D) is also a function of
lipids, but triglycerides primarily store energy.
Question 6
What is the difference between a saturated and an unsaturated fatty acid?
A) Saturated fatty acids have double bonds; unsaturated fatty acids do not
B) Unsaturated fatty acids have double bonds; saturated fatty acids do not
C) Saturated fatty acids are liquid at room temperature; unsaturated fatty acids are solid
D) There is no difference
Correct Answer: B
Unsaturated fatty acids contain one or more double bonds (C=C), which cause kinks in the
chain and make them liquid at room temperature. Saturated fatty acids have no double bonds,
are straight, and are solid at room temperature.
Question 7
Which test is used to identify the presence of lipids?
A) Benedict's test
B) Biuret test
C) Emulsion test
D) Iodine test
, Correct Answer: C*
The emulsion test is used to identify lipids. Benedict's test (A) is for reducing sugars. The Biuret
test (B) is for proteins. The iodine test (D) is for starch.
Question 8
Describe the induced fit model of enzyme action.
A) The active site is a rigid shape that perfectly fits the substrate
B) The substrate changes shape to fit the active site
C) The active site changes shape slightly as the substrate binds, forming an enzyme-substrate
complex
D) The enzyme is consumed in the reaction
Correct Answer: C*
The induced fit model proposes that the active site is not a rigid shape. When the substrate binds,
the active site changes shape slightly to become complementary to the substrate, forming an
enzyme-substrate complex. This reduces the activation energy.*
Question 9
How does an enzyme act as a catalyst?
A) By increasing the activation energy of the reaction
B) By lowering the activation energy of the reaction
C) By changing the equilibrium constant of the reaction
D) By being consumed in the reaction
Correct Answer: B*
Enzymes lower the activation energy of a reaction, allowing it to proceed faster. They are not
consumed in the reaction and do not change the equilibrium constant.*
Question 10
Which of the following factors affects the rate of enzyme-controlled reactions?
A) Temperature
B) pH
C) Substrate concentration
D) All of the above
Correct Answer: D*
Temperature, pH, and substrate concentration all affect the rate of enzyme-controlled reactions.
Each enzyme has an optimum temperature and pH where it works best.
SPECIMEN V1 | 2026 UPDATE
This comprehensive practice examination is meticulously designed for candidates preparing for
the AQA A-level Biology Paper 1 (7402/1). Aligned with the 2026/2027 curriculum and the latest
AQA specification, this document serves as a definitive study guide and exam review, featuring
100 questions that mirror the complexity and rigor of the actual certification examination. It
covers all essential domains, including biological molecules, cells, organisms exchange
substances with their environment, and genetic information, variation and relationships between
organisms. Each question is accompanied by a detailed, verified solution and clinical rationale
to ensure 100% correct answers and a deep, integrated understanding of A-level Biology
principles, guaranteeing distinction-level preparation for this critical credential.
TABLE OF CONTENTS
1. Biological Molecules – Carbohydrates, Lipids & Proteins (Questions 1-15)
2. Biological Molecules – Nucleic Acids & DNA Replication (Questions 16-25)
3. Cell Structure & Transport Across Membranes (Questions 26-35)
4. Cell Division & The Cell Cycle (Questions 36-40)
5. Exchange & Transport – Gas Exchange Systems (Questions 41-50)
6. Exchange & Transport – Mass Transport in Animals (Questions 51-60)
7. Exchange & Transport – Mass Transport in Plants (Questions 61-65)
8. Genetic Information & Variation – DNA, Genes & Protein Synthesis (Questions 66-75)
9. Genetic Information & Variation – Meiosis & Genetic Variation (Questions 76-80)
10. Biodiversity, Classification & Evolution (Questions 81-90)
11. Practical Skills & Data Analysis (Questions 91-100)
,SECTION 1: BIOLOGICAL MOLECULES – CARBOHYDRATES, LIPIDS &
PROTEINS
Question 1
Which of the following is a reducing sugar?
A) Sucrose
B) Maltose
C) Starch
D) Cellulose
Correct Answer: B
Maltose is a reducing disaccharide because it has a free aldehyde group. Sucrose is a non-
reducing sugar. Starch and cellulose are polysaccharides and are not reducing sugars.
Question 2
What is the bond formed between two monosaccharides in a disaccharide?
A) Ester bond
B) Peptide bond
C) Glycosidic bond
D) Hydrogen bond
Correct Answer: C
A glycosidic bond is formed between two monosaccharides through a condensation reaction.
Ester bonds are found in lipids. Peptide bonds link amino acids. Hydrogen bonds stabilise
protein structure.
Question 3
Describe the structure of cellulose.
A) α-glucose monomers linked by 1,4-glycosidic bonds
B) β-glucose monomers linked by 1,4-glycosidic bonds, forming straight, unbranched chains
C) α-glucose monomers linked by 1,6-glycosidic bonds, forming branched chains
D) β-glucose monomers linked by 1,6-glycosidic bonds, forming branched chains
Correct Answer: B
Cellulose is a polymer of β-glucose monomers linked by 1,4-glycosidic bonds. The monomers are
inverted 180°, forming long, straight, unbranched chains. These chains are held together by
hydrogen bonds to form microfibrils, providing structural support for plant cell walls.*
Question 4
Explain how the structure of cellulose relates to its function.
,A) It is branched, making it soluble in water
B) It has many hydrogen bonds, providing strength and rigidity
C) It is coiled, making it compact for storage
D) It has a helical structure, allowing for elasticity
Correct Answer: B
Cellulose has many hydrogen bonds between adjacent chains, forming microfibrils that provide
strength and rigidity. This allows cellulose to provide structural support to plant cell walls,
preventing cells from bursting due to osmotic pressure.*
Question 5
Which of the following is a function of triglycerides?
A) Forming cell membranes
B) Providing a waterproof barrier
C) Energy storage
D) Insulation
Correct Answer: C*
Triglycerides are the main form of energy storage in animals. Phospholipids form cell
membranes (A). Waxes provide a waterproof barrier (B). Insulation (D) is also a function of
lipids, but triglycerides primarily store energy.
Question 6
What is the difference between a saturated and an unsaturated fatty acid?
A) Saturated fatty acids have double bonds; unsaturated fatty acids do not
B) Unsaturated fatty acids have double bonds; saturated fatty acids do not
C) Saturated fatty acids are liquid at room temperature; unsaturated fatty acids are solid
D) There is no difference
Correct Answer: B
Unsaturated fatty acids contain one or more double bonds (C=C), which cause kinks in the
chain and make them liquid at room temperature. Saturated fatty acids have no double bonds,
are straight, and are solid at room temperature.
Question 7
Which test is used to identify the presence of lipids?
A) Benedict's test
B) Biuret test
C) Emulsion test
D) Iodine test
, Correct Answer: C*
The emulsion test is used to identify lipids. Benedict's test (A) is for reducing sugars. The Biuret
test (B) is for proteins. The iodine test (D) is for starch.
Question 8
Describe the induced fit model of enzyme action.
A) The active site is a rigid shape that perfectly fits the substrate
B) The substrate changes shape to fit the active site
C) The active site changes shape slightly as the substrate binds, forming an enzyme-substrate
complex
D) The enzyme is consumed in the reaction
Correct Answer: C*
The induced fit model proposes that the active site is not a rigid shape. When the substrate binds,
the active site changes shape slightly to become complementary to the substrate, forming an
enzyme-substrate complex. This reduces the activation energy.*
Question 9
How does an enzyme act as a catalyst?
A) By increasing the activation energy of the reaction
B) By lowering the activation energy of the reaction
C) By changing the equilibrium constant of the reaction
D) By being consumed in the reaction
Correct Answer: B*
Enzymes lower the activation energy of a reaction, allowing it to proceed faster. They are not
consumed in the reaction and do not change the equilibrium constant.*
Question 10
Which of the following factors affects the rate of enzyme-controlled reactions?
A) Temperature
B) pH
C) Substrate concentration
D) All of the above
Correct Answer: D*
Temperature, pH, and substrate concentration all affect the rate of enzyme-controlled reactions.
Each enzyme has an optimum temperature and pH where it works best.
