حل الأداء الصفي وواجب وتقييم الأسبوع الحادي عشر ساينس للصف الثاني الإعدادي ترم أول 2026

يوفر مدرسو مادة علوم في مدارس اللغات حل الأداء الصفي وواجب وتقييم الأسبوع الحادي عشر ساينس للصف الثاني الإعدادي ترم أول 2026، لمساعدة الطلاب على حل أسئلة ملف الأداءات والتقييمات الأسبوعية التي توفرها وزارة التربية والتعليم والتعليم الفني.

حل الأداءات وتقييمات الأسبوع الحادي عشر ساينس ثانية إعدادي ترم أول 2026

يشمل حل الأداء الصفي وواجب وتقييم الأسبوع الحادي عشر ساينس للصف الثاني الإعدادي ترم أول 2026 حل جميع الأسئلة الواردة في الأداءات لمادة science في الأسبوع رقم 11، وكان منها الآتي:

Weekly assessment 

• Write the term for each of the following:

1. Sugars composed of 2 to 10 units of monosaccharides. Oligosaccharides

2. Sugars composed of more than 10 units of monosaccharides. Polysaccharides

3. A substance made of fat whose deposition inside arteries causes blockages and leads to heart diseases. Cholesterol

4. Proteins that can be used as catalysts. Enzyme

5. Basic units that compose proteins. Amino acids

6. A substance in which excess carbohydrates are stored. Glycogen

7. A substance used to detect glucose sugar. Blue Benedict

• Correct the following statements:

  •  Carbohydrates provide the body with twice the energy that fats do.

    •     ​​​​​​​​​​​​​​Fats provide the body with twice the energy that Carbohydrates do.

  • Glucose sugar is a monosaccharide.​​​​​​​

    • Right statement

  • Benedict's blue solution is used to detect fats.​​​​​​​

    • Benedict's blue solution is used to detect glucose.​​​​​​​

  • Proteins accumulate in the blood as a result of a lack of insulin secretion.​​​​​​​

    • Glucose accumulates in the blood as a result of a lack of insulin secretion.​​​​​​​

  • Yogurt and eggs are sources of carbohydrates.​​​​​​​

    • Yogurt and eggs are sources of proteins.​​​​​​​

  • Sudan IV solution is used on the surfaces of mixtures that contain proteins.​​​​​​​

    • Sudan IV solution is used on the surfaces of mixtures that contain fats.​​​​​​​

  • Biuret solution changes color from blue to green when proteins are added.​​​​​​​

    • Biuret solution changes color from blue to violet when proteins are added.

• Give reason for each of the following:

  • It is necessary to consume potatoes and rice in moderate quantities.

    • Because excess carbohydrates are stored in the form of fats that are burned when fasting or when following diet.​​​​​​​

  • Carbohydrates play an important role in industry.​​​​​​​

    • Carbohydrates are used in manufacture of paper, cosmetics and medicine capsule.​​​​​​​

  • Sucrose is one of the limited sugars.​​​​​​​

    • Because it is made up of one glucose unit and one fructose unit.​​​​​​​

  • The color of Benedict's blue solution changes when added to different concentrations of glucose.​​​​​​​

    • Because it depends on the concentration of glucose.

  • ​​​​​​​When iodine is added to potatoes, the iodine solution turns blue.​​​​​​​

    • Due to presence of starch.​​​​​​​

  • Biuret solution turns from blue to purple when added to egg whites.​​​​​​​

    • Due to protein content of the egg white.​​​​​​​

  • There are multiple sources of proteins in food.​​​​​​​

    • Because there is Animal protein such as: Red and white meat, Fish and Eggs And Plant protein such as: Soya beans – Legumes​​​​​​​

  • There are risks from the excessive use of nutritional supplements.​​​​​​​

    • Because they are harmful to kidneys and liver.​​​​​​​

  • Proteins have great benefits in industries.​​​​​​​

    • a. Extraction of gelatin that is used in food industry. b. Production of insulin to treat diabetes. c. Using enzymes in making detergents to remove stains

Home Performance

• ​​​​​​​Write the suitable scientific term for each of the following statements:

1. One of the branches of chemistry concerned with studying types of food materials. Nutritional chemistry

2. A simplest form of carbohydrates that cannot be hydrolysed. Monosaccharides

3. A fatty substance whose deposition leads to heart risks. Cholesterol

• Correct the following statements:

  • Fats and proteins are composed of the same chemical substances.​​​​​​​

    • Fats and Carbohydrates are composed of the same chemical substances.​​​​​​​

  • Starch is detected using Benedict's blue solution.​​​​​​​

    • Glucose is detected using Benedict's blue solution.​​​​​​​

  • Carbohydrates are composed of basic units called amino acids.​​​​​​​

    • Proteins are composed of basic units called amino acids.

لمتابعة باقي حل الأداء الصفي وواجب وتقييم الأسبوع الحادي عشر ساينس للصف الثاني الإعدادي ترم أول 2026 يمكنك الإطلاع على الصور التالية: 

​​​​​​​