Biology Form 4 Paper 3 Quiz & Ans

Spm 2005 Paper 3

SPM 2006

SPM 2005 Paper 3 Q2

SPM 2006 Paper 3 Q2

ANSWER  YEAR 2005

1 (a) 29,34,40  (b) (i) State two different observations made from Table 1. 1 The temperature of water after burning white bread is 34˚  C. 2 The temperature of water after burning peanut is 50˚C  (ii) State two inferences from the observations in (b)(i). 1 White bread burnt and releases low heat energy. 2 eanut burnt and releases high heat energy  (c) Comlete Table 2 based on the e!eriment that was carried o"t. #ariables $artic"lars to be imlemented %ani"lated variable !ood sample"white bread and peanut  'esondin variable Temperature $hanges"energy %alue of food sample

Controlled variable &ass of food sample.  'ir mo%ement and temperature surrounding the e(periment 

&ow to alter the mani"lated variable #se different food sample i.e white bread and  peanut  &ow to determine the resondin variable &easure and re$ord the in$rease in temperature of water by using a thermometer. Cal$ulate the energy %alue using the gi%en formula &ow to maintain the controlled variable #se the same mass of ea$h sample food  )nsure air mo%ement and temperature surrounding the e(periment is the same.

(d) State the hothesis for this e!eriment. The rise in temperature for peanut is higher than whitebread."  The energy %alue for the peanut is higher than the whitebread. (e) (i) !ood sample *n$rease in water temperature +˚C, )nergy %alue +-g 1  , White bread 5 /4.0   eanut 11 1/4./    (ii) *ased on the table in (e)(i), state the relationshi between the food class and the ener val"e of each food samle. White bread $ontains $arbohydrate. eanut $ontains a lot of fat. en$e peanut has higher energy %alue than whitebr  (f) *ased on the res"lt of the e!eriment, what can o" ded"ce abo"t the ener val"e+ The energy %alue is the total uantity of heat energy produ$ed when 5g of whitebread is $ompletely burnt in order to in$rease the temperature of 20ml of water up to 5˚C."  The energy %alue is the total uantity of heat energy produ$ed when 5g of peanut is $ompletely burnt in order to in$rease the temperature of 20ml of water up to 11˚C. () This e!eriment was reeated "sin a cashew n"t. $redict the observation and the ener val"e that will be obtained. The in$rement of temperature and energy %alue of $ashew nut is eual to the in$rement of the peanut. +for the eual amount of mass, (h) The ict"re shows vario"s tes of food samles -ood samles with e"ivalent ener val"e as white bread ean"t i$e &argarine oiled potato alm oil  Corn Cashew nut 

2  roblem statement  What is the $on$entration of su$rose solution that $an maintain the mass of plant tissue i.e potato6 7b8e$ti%e

 To determine the $on$entration of su$rose solution that $an maintain the mass of plant tissue i.e potato 6

9ariables + a , &anipulated  Con$entration of su$rose soluton + b , esponding  Change in mass of potato $ylinder  + $ , !i(ed  9olume of su$rose solution same immersing time and surrounding temperature type of potato ypothesis  The higher the $on$entration of su$rose solution the lesser the mass of potato $ylinder   'pparatus  Cor: borer 50ml bea:er measuring $ylinder filter paper weighing ele$troni$ s$ales ruler :nife stop wat$h. &aterial  otato 0.5; 5.0;10.0;15.0; 20; and 25.0; of su$rose solution Te$hniue



To weigh the $hanges in mass of ea$h potato $ylinder by using weighing ele$troni$ s$ale before and after immersing in different su$rose solution.

ðod"pro$edure 1 ' pie$e of medium i( bea:ers are prepared and labelled '  C ? ) and ! . )%ery bea:er is filled with 20$m3 of 0.5; 5.0;10.0; 15.0; 20.0; and 25.0; of su$rose solution respe$ti%ely. 4 Two potato $ylinders are pla$ed into ea$h bea:er  5 'fter being immersed for one hour e%ery potato $ylinder is remo%ed dried with filter paper then weighed and measured to obtain the final reading. @ The results are re$orded in a table A lot the graph of $on$entration of su$rose solution against the mass of the $ylinder. resentation of data Con$entration of  su$rose solution";

ea:er

mass of potato +g, *nitial

0.5 5.0 10.0 15.0 20.0 25.0

'  C ? ) !

?ifferen$e mass of $ylinder   +g,

!inal  

     

Con$lusion ased on the plotted graph the line whi$h interse$ts the hori=ontala(is +massa(is, indi$ates that there is no $hange in the mass of the potato $ylinders This pro%es that the $ell sap of potato $ylinder is isotoni$ to the $on$entration of the su$rose solution at that  parti$ular point. lanning )(periment   AB ti$:s  3 m 4 @ ti$:s  2 m 13 ti$:s  1 m