Download - Ske Map 3 Nutrition
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Soalan 1 (a)
Type of fruit juices Volume of fruit juicesrequired to decolorize1 ml 0.1% DCPIPsolution (ml)
Lime 1.2
Pineapple
2.2
Orange 3.6
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P1= MV (type of fruit juices)P2= RV ( volume of fruit juices required to
decolorized 1 ml 0.1% DCPIP solution.
1. When the type of fruit juice is lime,the volume of fruit juices required todecolorized 1 ml 0.1% DCPIP solution is
1.2 ml.2. When the type of fruit juice is orange,
the volume of fruit juices required to
decolorized 1 ml 0.1% DCPIP solution is 3.6ml.
Soalan 2 (b)(i) Able to state two different
observation
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1. The volume of DCPIP to decolorised lime
juice is less because the concentration ofvitamin C in lime is high.
2. The volume of DCPIP to decolorised
orange juice is higher because Theconcentration of vitamin C in orange islow.
Soalan 2 (b)(i) Able to state two
inferences
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Soalan 1 (c)
Variable Method to handle thevariable
Manipulated variable
1) Type of fruit juices 1) Use differenttype of fruitjuices
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Responding
variable
1) Volume of fruit
juices required to
decolorized 1 ml
0.1% DCPIP
solution//2) Concentration
of vitamin C
1) measure and recordvolume of fruit
juices required to decolorized 1 ml
0.1% DCPIP solution using syringe
Calculate and recordtheconcentration of vitamin Cby using
formula :
Con. Vit C
= Volume of 1.0% ascorbic acid
Volume of fruit juices required to
decolorized 1 ml 0.1% DCPIP Solution
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Constantvariable
Volume /concentrationof DCPIPsolution
1. Fixor Use the samevolume/concentration of DCPIPsolution at 1 ml/0.1 %
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Able to draw the graph correctly
1. Axes = uniform scale on both horizontaland verticle
2. Points= All point plotted correctly
3. Curve= Able to joint all the points to formsmooth graph
P= X axis = 2cm : 0.1M Y axis= 2 cm : 2%
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@
1. Potato strip become turgid, when
immersed in low cocentration ofsucrose
solution
2. Potato strip become flaccid,when
immersed in high cocentration of
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1 (c) i- observation
1. In 0.1M sucrose solution ,
the final lengthof potato
strip is 42mm.
2. In 0.5M sucrose solution ,the final lengthof potato
strip is 34mm.
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1(c) ii-Inference
1.In o.1M the solution is hypotonic tocell sap of potato strip and water diffuseinto potato strip through osmosis/causecondition of potato strip turgid
2.In o.5M the solution is hypertonic tocell sap of potato strip and water diffuseout potato strip through osmosis/causecondition of potato strip flaccid
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Constant variable
1)Time immersed
2)Volume of sucrosesolution
3)SurroundingTemperature
4) Initial length of potato
1) Fixtime, 30min
2)Use the same volume ofsucrose solution,5ml
3)Fixthe temperature of
water bath,37
C4)Use samelength,38mm
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Soalan 1(d)ii
Variable Apparatus
Material
Manipulated
Test tube Sucrosesolution
Responding Ruler Potato
controlled Cork borer Distilled
water
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P1: manipulated variable (cocentration of sucrosesolution)
P2: responding variable ( percentage change in
length/ thefinal length of potato strip)
P3: relationship
The concentration of sucrose solution is
isotonic to concentration of the cell sap if the
solution does not change any percentage
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Soalan 1 (b)i
T=table D= data P= %
Concentrat
ion of
sucrosesolution
(M)
initial length
of potato
strip(mm)
final length of
potato
strip(mm)
Percentage change in
length(%)
0.1 38 42 (4/38)x100%=110.2 38 40 (2/38)x100%=5
0.3 38 39 (1/38)x100%=3
0.4 38 37 (-1/38)x100%=-3
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P1= isotonic solution
P2=Percentage change in length
P3=value from graph
The concentration of the cell sap isisotonic to the sucrose solutionwhere there is no percentagechange in length of potato strip.Hence, the value can be read from
the graph, at the point where the-
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P1= correct prediction
The length of potato strip/decreasebelow ____mm
P2=effect
The percentage change in length/
below -___
P3= Reason
concentration of sucrose solution is
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P1= time
P2= percentage change in length
As the time increase the
percentage change inlength