SULIT 4551/3 BIOLOGY/AT Kertas 3 Okt./ Nov.

2011 1 JAM

4551/3

PEPERIKSAAN AKHIR TAHUN 2011

BIOLOGY
Tingkatan 4 Kertas 3
Satu jam tiga puluh minit

PERATURAN PEMARKAHAN

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@ 2011 Hak Cipta MPSM Pahang

MARK SCHEME FINAL EXAM 2011 Form 4 ( PAPER 3)

QUESTION 1 No Mark Scheme KB0603 Measuring Using Number 1(a) Able to record all the three final heights correctly Sample answer Percentage concentration of glucose / % 10 15 20 Final height of coloured liquid / cm 3 5 8 3 Score

KB0601 - Observation (b) (i) Able to state two different observations correctly P1 The concentration of glucose P2 - The final height of coloured liquid Sample answers : Horizontal observation: 1. The final height of coloured liquid is 3 cm for 10% of glucose solution. 2. At 15% of glucose solution , the final height of coloured liquid is 5 cm 3. At 20% of glucose solution , the final height of coloured liquid is 8 cm Vertical observation : 4. The final height of coloured liquid for 5% of glucose solution is higher/greater compared to 20% of glucose solution. 3

KB0604 - Making inference (b) (ii) Able to make two inferences correctly or any two Ps Criteria : P1 - Infer on concentration of glucose less/more glucose molecule for respiration P2 less/more carbon dioxide released P3 low/high activity of yeast Sample answers Horizontal observation 1. At 10% (low) concentration of glucose, less carbon dioxide is released means low activity of yeast.. 2. At 20% (high) concentration of glucose, more carbon dioxide is released means high activity of yeast. 3. 10% concentration of glucose contain less glucose molecule for respiration so less carbon dioxide is released Vertical observation 3. In lower concentration of glucose, less carbon dioxide is released means low activity of yeast compared to higher concentration of glucose //vice-versa Notes : The inferences should be correspond to the observations. inference 1observation 1 0 mark if not correspond - inference 2observation 2

KB0610-Controlling variables (c) Able to state all 3 variables and 3 methods to handle each variable. Sample answers 3

Variable Manipulated variable The concentration of nutrients/glucose Responding variable

Method to handle the variable Change the concentration of nutrients/glucose Use different concentration of nutrients/glucose Record the height of coloured

(Final) Height of coloured liquid

liquid by using a metre rule Measure and record the height of coloured liquid by using a metre rule Calculate the rate of yeast activity by using the formula = the height of coloured liquid time taken

The rate of yeast activity

Controlled variable 1.Volume of yeast suspension 2. Mass of yeast 3. Volume of glucose 4. pH 5. Light intensity 6. Temperature 7. Time taken

1. Use the same/ fix the 2. 3. 4.

5. 6. 7. volume of 100cm3 of yeast suspension Use the same/ fix the mass of 4 g of yeast Fix the volume of glucose, 100cm3 Use the same/ fix pH at 5 Fix the light intensity Fix temperature at room temperature Fix the time taken for 10 minutes

All 6 ticks

KB0602 - Classifying (c) (ii) Able to match the apparatus and material used to obtain data for the three variables correctly Sample answers Variables Manipulated Responding Controlled Apparatus measuring cylinder metre rule electronic balance Material glucose solution coloured liquid yeast 3

KB0611-State hypothesis (d) Able to state hypothesis correctly following all criteria : P1 Manipulated variable concentration of glucose P2 Responding variable (Final) Height of coloured liquid / the rate of yeast activity H - relationship higher // inversely Sample answer 1. The higher/ lower the concentration of glucose(nutrient), the higher / greater / lower / the height of coloured liquid / the rate of yeast activity.

KB0606 Communicating data (e) (i) Able to construct a table correctly with the following aspects : 1. Able to state the 3 titles with units correctly -T 2. Able to record all data for concentration of glucose and changes in height of coloured liquid correctly. -D 3. Able to calculate and record the values for rate of yeast activity -C Sample answers Percentage concentration of glucose /% Changes in height of coloured liquid /cm Rate of the yeast activity / cmminutes-1 1- mark 1 - mark 1 - mark 3

10 15 20

2 4 7

0.2 0.4 0.7

KB0612 Relationship between space and time

(e) (ii)

Able to draw a graph of the rate of yeast activity against the concentration of glucose which satisfies the following criteria: Axes (P) both axes are labelled and uniform scales, manipulated variable on horizontal axis, correct units. Points(T)- all points correctly plotted Shape(B)- all points are connected smoothly

Sample answer Refer graph

Rate of the yeast activity / cm/minutes

10

15

20 0

Concentration of glucose(%)

KB 0608 Interpreting data (f) Able to explain the relationship between the rate of yeast activity and the concentration of glucose correctly based on the following criteria: R1- state the relationship between the rate of yeast activity and the concentration of glucose R2- state the activity of anaerobic respiration is increase/decrease R3- state the carbon dioxide released is increase/decrease Sample answer 1. When the concentration of glucose increases/decreases, the rate of yeast activity increases/decreases 2. Because of the activity of anaerobic respiration increase /decreases 3. So the released of carbon dioxide is increased/ decreased 3

KB0609 Defining by operation (g) Able to state the definition of anaerobic respiration operationally, complete and correct based on the following criteria: D1- yeast respire using glucose D2- the released of gas causes the pressure in the manometer to rise / increase the height of coloured liquid in manometer D3- concentration of nutrien affects the activity of yeast Sample answer Anaerobic respiration is yeast respire using glucose(K1) and release gas (carbon dioxide) that causes the pressure in the manometer tube to rise/ increase the height of coloured liquid in manometer (K2) and the rate of yeast activity is affected by the concentration of glucose (K3) 3

KB0605 - Predicting (h) Able to predict correctly and explain the prediction based on the following criteria: K1 manometer R K2 the height of coloured liquid is declined/ nil / 0 / below the initial height K3- the activity of yeast is declined / lowered in an alkaline medium //optimum / higher in an acidic medium Sample answer The height of coloured liquid in manometer R is declined / nil / 0 / below the initial height .This is because the activity of yeast is declined in an alkaline medium // optimum / higher in an acidic medium 3

QUESTION 2
PROBLEM STATEMENT No. Mark Scheme Score

2(i) KB061201 Able to state a problem statement relating the manipulated variable with the responding variable correctly P1 : (Type of) food samples / peanut butter and pineapple jam. P2 : energy content/value in food samples H : question form and question mark(?) Sample answer 1. Which types of food samples, the peanut butter or pineapple, has a higher energy value/content? 2. Do different types of food samples contain similar energy value / content? 3. Do peanut butter / pineapple jam has a higher energy value/content compared to pineapple jam / peanut butter?

HYPOTHESIS No. Mark Scheme Score

2 (ii) Able to state a hypothesis relating the manipulated variable to the KB061202 responding variable correctly P1 : type of food samples / peanut butter and pineapple jam P2 : energy content/value (in food samples) H : relationship Sample answer 1. Peanut butter have a higher energy value/content than pineapple jam. 2. Pineapple jam has lower energy value/content than peanut butter. 2. Different type of food samples contain different energy value /content.

VARIABLES No. 2 (iii) KB061203 Mark Scheme Able to state all three variables correctly Sample answer Manipulated variable (Type of) food samples / peanut butter and pineapple jam Responding variable The energy value of food samples Constant variable Volume of distilled water / the mass of food / Initial temperature of distilled water 3 Score

LIST OF APPARATUS AND MATERIALS No. 2(iv) KB061205 Mark Scheme Able to list all the important apparatus and materials correctly *compulsory apparatus and materials Sample answer Apparatus : boiling tubes, thermometer, retort stand, pin, measuring cylinder, Bunsen burner and electronic balance. Materials : *distilled water, *peanut butter, *pineapple jam, plasticine and cotton wool. 6-7 apparatus + 5 materials 3 Score

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PROCEDURE

No. 2 (v) KB061204

Mark Scheme Able to describe the steps of experiment correctly based on the following aspects: K1 : Preparation of materials and apparatus (any 3) K2 : Operating the constant variable (any 1) K3 : Operating the responding variable (any 1) K4 : Operating the manipulated variable (any 1) K5 : Steps to increase reliability of results accurately (any 1) Sample answers 1. Weight and record the mass of peanut butter. 2. Fill a boiling tube with 20ml of distilled water. 3. Clamp the boiling tube to the retort stand in an upright position as shown in the diagram. 4. Record the initial temperature of the distilled water in the boiling tube. 5. Fix the peanut butter at the end of the pin. 6. Ignite the peanut butter by holding it in the flame of a Bunsen burner. Then immediately place it beneath the boiling tube to heat the water. 7. Stir the water gently with the thermometer. 8. Record the final temperature of the distilled water in the boiling tube. 9. Repeat steps 1-8 using pineapple jam to replace the peanut butter. 10. Calculate the energy value of the food samples by using the formula : Energy value = 4.2 (Jg-1 0C-1 ) x mass of water (g) x increase in temperature (0C) (kJg-1 ) Mass of food sample (g) x 1000 11. Record/tabulate all the results in the table. *K1 (any 3) 1.Weight 2. Fill the boiling tube 3. Clamp 4. Fix at the end of the pin 5. Ignite

Score

*K2 (any 1)

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1. Fix the volume of distilled water 2. Fix the mass of food samples 3. Fix the initial temperature of water *K3 (any 1) 1. Record the initial and the final temperature of water 2. Calculate the energy value of the food samples by using the formula : Energy value = 4.2 (Jg-1 0C-1 ) x mass of water (g) x increase in temperature (0C) (kJg-1 ) Mass of food sample (g) x 1000 *K4 (any 1) 1. Repeat the experiment with another food samples 2. Use two different types of food samples. *K5 (any 1) 1. Stir the water gently with the thermometer. 2. Repeat experiment to get average reading. 3. Use an insulator shield to reduce heat loss to the surroundings. 4. To ensure that the food is oxidized completely, make sure the food is burnt completely. No. 2 (vi) Mark Scheme Able to present all the data with units correctly i. Colum 1 shows type of food1 mark ii. Colum 2 shows change in temperature----1 mark iii. Sample answer Types of food samples * Peanut butter * Mass (g) Initial temperature (oC) Final temperature (oC) Change in temperature (oC) * Energy value (J/g) / (kJ/g) * Pineapple jam* Score 2

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Marks :

3 X 5 = 15 marks 2x1 TOTAL = 2 marks = 17 marks

END OF MARKING SCHEME PERATURAN PEMARKAHAN TAMAT

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