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# BIOLOGY

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BIOLOGY

SULIT 4551/3

4551/3

BIOLOGY/AT

Kertas 3 Okt./ Nov. 2011 1 ? JAM

PEPERIKSAAN AKHIR TAHUN 2011

BIOLOGY

Tingkatan 4

Kertas 3

Satu jam tiga puluh minit

PERATURAN PEMARKAHAN

Peraturan pemarkahan ini mengandungi 15 halaman bercetak

@ 2011 Hak Cipta MPSM Pahang

1

MARK SCHEME

FINAL EXAM 2011

Form 4

( PAPER 3)

QUESTION 1

No Mark Scheme Score

KB0603 Measuring Using Number

Able to record all the three final heights correctly 1(a)

3 Percentage Final height of coloured

concentration of glucose liquid / cm

/ %

10 3 15 5

20 8

KB0601 - Observation

Able to state two different observations correctly (b) (i)

P1 The concentration of glucose

P2 - The final height of coloured liquid

Horizontal observation:

1. The final height of coloured liquid is 3 cm for 10% of glucose 3 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.

2

KB0604 - Making inference Able to make two inferences correctly or any two P’s (b) (ii)

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

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

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 1;observation 1

0 mark if not correspond

- inference 2;observation 2

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

Variable Method to handle the variable

Manipulated variable 3 Change the concentration of

The concentration of nutrients/glucose

Use different concentration of nutrients/glucose

nutrients/glucose

Responding variable

Record the height of coloured

3

liquid by using a metre rule (Final) Height of coloured liquid

Measure and record the height of

coloured liquid by using a metre

rule

Calculate the rate of yeast activity

by using the formula The rate of yeast activity

= the height of coloured liquid

time taken

Controlled variable

1. Use the same/ fix the 1.Volume of yeast suspension 3 volume of 100cmof yeast

suspension

2. Use the same/ fix the 2. Mass of yeast

mass of 4 g of yeast 3. Volume of glucose 3. Fix the volume of glucose, 3 100cm

4. Use the same/ fix pH at 5 4. pH

5. Light intensity 5. Fix the light intensity 6. Temperature 6. Fix temperature at room

temperature 7. Time taken 7. Fix the time taken for 10

minutes

All 6 ticks

KB0602 - Classifying

Able to match the apparatus and material used to obtain data for the (c) (ii)

three variables correctly

Variables Apparatus Material

3 Manipulated measuring cylinder glucose solution

Responding metre rule coloured liquid

Controlled electronic balance yeast

4

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 3

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

Able to construct a table correctly with the following aspects : (e) (i)

1. Able to state the 3 titles with units correctly - T 1- mark

2. Able to record all data for concentration of

glucose and changes in height of coloured liquid

correctly. - D 1 - mark

3. Able to calculate and record the values for rate

of yeast activity - C 1 - mark 3

Percentage Changes in Rate of the yeast

concentration of height of activity -1glucose coloured liquid / cmminutes

/ % /cm

5

10 2 0.2

15 4 0.4

20 7 0.7

KB0612 Relationship between space and time Able to draw a graph of the rate of yeast activity against the (e) (ii)

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 3

10 15 20Concentration 0 of glucose(%)

6

KB 0608 Interpreting data

Able to explain the relationship between the rate of yeast activity and (f)

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

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

KB0609 Defining by operation

Able to state the definition of anaerobic respiration operationally, (g)

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 3

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)

7

KB0605 - Predicting

Able to predict correctly and explain the prediction based on the (h)

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 3

medium //optimum / higher in an acidic medium

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

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

3 H : question form and question mark(?)

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?

8

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) 3 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.

9

VARIABLES

No. Mark Scheme Score

2 (iii) Able to state all three variables correctly

KB061203

Sample answer Manipulated variable (Type of) food samples / peanut butter and pineapple jam 3 Responding variable The energy value of food samples Constant variable Volume of distilled water / the mass of food /

Initial temperature of distilled water

LIST OF APPARATUS AND MATERIALS

No. Mark Scheme Score 2(iv) Able to list all the important apparatus and materials correctly KB061205 *compulsory apparatus and materials

3

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

10

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