Master Bio Exp Form 4

MADE BY MYRAMEL KLARIS 2013

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FORM 4


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EXPERIMENT 1 F4 (CHAPTER 2) EXPERIMENT 2 F4 (CHAPTER 3) SPM’08 Q2

Aim: To observe the structures of plant cells and animal cells with a light microscope

Aim: to study the size of molecules that can diffuse through a semi permeable membrane

Problem statement: Are plant cells and animal cells alike? Problem statement: What size molecules can diffuse through semi permeable membrane/Visking tubing?

Hypothesis: Animal cells and plant cells have similarities and differences

Hypothesis: Water/glucose molecules can diffuse through the Visking tubing but not the starch/sucrose molecules

Variables: MV: type of cell RV: structures of both cell FV: one drop of methylene blue solution

Variables: MV: Size of molecules RV: Diffusion of molecules through semi permeable membrane FV: Volume of solution in the Visking tubing

Apparatus & Materials: Glass slide, cover slips,forcep,knife,microscope,toothpick,white tile/ cutting board,methylene bluesolution,iodine solution, iodine solution,filter paper,distilled water,onion scale leaf,cheek cell

Apparatus & Materials: Beaker, test tube, Bunsen burner, measuring cylinder, syringe, stopwatch, Benedict's solution, iodine solution, Visking tubing, starch suspension, glucose solution, thread

Procedure: 1. A scale leaf from an onion bulb are obtained 2.By using a forcep .the inner surface of onion scale leaf is peeled off 3.One drop of distilled water was placed in the middle of glass slide 4.With a needle ,the cover slip is dropped slowly at 45° to the glass slide so that no air bubble being trapped 5. A drop of iodine solution was dropped at one side of the cover slip 6. A filter paper was placed at the opposite end of the opposite end of the cover slip to allow the spreading of solution absorbing excess solution 7. The slide is observed under a light microscope using a low power objective lens then high power objective lens 8.The plant structure is then drawn and recorded by using a microscope 9.This experiment is repeated using a cheek cell 10. The mouth is rinsed before starting with experiment 11. By using a toothpick, the inner mouth was scrapped to get some cheek cell 12. Then the cheek cell was placed onto a glass side 13.A drop of methylene blue solution was added 14. Slowly the cover slips was dropped, then the filter paper were placed at one end of the coverslip for irrigation 15. This slide is then observed and the structure was recorded by using a microscope 16. All the results are tabulated in a table

Technique: Carrying out food test on glucose/starch Procedure: 1. A Visking tubing is soaked in water to soften it. 2. The Visking tubing is tied at one end of the tube tightly with a piece of thread. 3. Visking tubing is filled with 10 ml glucose and 10 ml starch solution using a syringe. 4. The other end of the tube is tied tightly with a piece of thread. 5. The outer surface of the Visking tubing is rinsed with distilled water. 6. The Visking tubing is immersed into a beaker filled with distilled water. 7. After 20 minutes, a Benedict's test and iodine test carried out on the liquid outside the Visking tubing/ in the beaker. 8. The results of the both test are recorded in a table.

Tabulation of data:

Type of cell

Structure of cell seen under microscope Magnification : 10 x 40

Plant cell/onion scale leaf

Animal cell/cheek cell

Tabulation of data:

Test Colour of the liquid in the beaker

Initial Final

Benedict’s test Blue-black solution Brick-red precipitate

Iodine test Yellow Yellow


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EXPERIMENT 3 F4 (CHAPTER 3) EXPERIMENT 4 F4 (CHAPTER 3)

Aim: To demonstrate osmosis using chicken eggs Aim: To study the effects of hypotonic, isotonic and hypertonic solutions using plant stems

Problem statement: Does water diffuse through a semi-permeable membrane into a more concentrated sucrose solution?

Problem statement: What are the effects of hypotonic, isotonic and hypertonic solutions on plant cells?

Hypothesis: Water diffuses from a region of high water concentration into a region of low concentration through a semi-permeable membrane

Hypothesis: 1. In hypotonic solution, the plant cells become turgid 2. In Isotonic solution, plant cells maintain their shape 3. In hypertonic solution, plant cells lose water and become flaccid

Variables: MV: water concentration RV: condition of the egg FV: Volume of distilled water

Variables: MV: Concentration of sucrose solution RV: Effects on strips of plant stem FV: Size of plant strip

Apparatus & Materials: Beakers, petri dish, two chicken eggs, dilute hydrochloric acid, concentrated salt solution, distilled water

Apparatus & Materials: Small beakers, stopwatch, forceps, 5% sucrose solution, 30% sucrose solution and distilled water

Procedure: 1. Two chicken are placed into a beaker. The eggs are immersed in dilute hydrochloric acid and left until the shell has been dissolved. 2. The eggs are removed and washed gently with distilled water. 3. Two beakers are labelled A and B. An egg is placed into each beaker 4. The egg in beaker A is immersed in distilled water while the egg in beaker B is immersed in concentrated salt solution. 5. The eggs are left for 2 days.

Procedure: 1. A young spinach stem is cut to a length of 50 mm. 2. The 50 mm stem is cut longitudinally to obtain 3 equal strips. 3. Put a strip of the stem into each beaker labelled:

Beaker A: contains distilled water (hypotonic solution)

Beaker B: contains a 5% sucrose solution (isotonic solution

Beaker C: contains a 30% sucrose solution (hypertonic solution)

4. After 30 minutes, the strips are observed and the result is tabulated

Tabulation of data:

Experiment Condition of the egg after two days

Beaker A ruptured

Beaker B shrink

Tabulation of data:

Solution Distilled water 5% sucrose solution

30% sucrose solution

Drawing

Description

Inference


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EXPERIMENT 5 F4 (CHAPTER 3) SPM’06 Q2 EXPERIMENT 6 F4 (CHAPTER 4) SPM’09 Q2

Aim: To determine the concentration of sucrose solution which is isotonic to the cell sap of potato strip

Aim: To study the effect of temperature on the rate of salivary amylase

Problem statement: What is the concentration of the sucrose solution that will maintain the length of potato strip?

Problem statement: What are effects of different temperature on the rate of salivary amylase reaction?

Hypothesis: As the sucrose solution reach certain concentration (isotonic to the cell sap),there is no changes in the length of potato strip

Hypothesis: As the temperature increase,the rate of amylase reaction increases until it reaches the optimum temperature

Variables: MV : the concentration of the sucrose solution RV : change in length of potato strip FV : initial length of potato strip

Variables: MV: temperature of the medium RV: the rate of reaction catalysed by salivary amylase FV: volume of saliva

Apparatus & Materials: Cork borer, test tubes, stopwatch, ruler, potatoes, various concentration of sucrose solution, filter paper

Apparatus & Materials: Beakers, test tube, thermometer, syringe, droppers, glass rods, white tiles woth grooves, waterbath, stopwatch,1% of starch suspension, saliva suspension iodine solution ,ice cubes and distilled water

Procedure: 1. Six test tube are labelled P,Q,R,S,T and U 2.Test tube P is filled with 10ml distilled water, test tube Q is filled with 10ml sucrose solutionO.1M,test tube R is filled with 10ml sucrose solution 0.2M,test tube S is filled with 10ml sucrose solution 0.3M,test tube T is filled with 10ml sucrose solution 0.4M and test tubes U is filled with 10ml sucrose solution 0.5M 3. The cork borer is pushed into the potato and the potato strip is obtained by pushing it out of the cork borer using a glass rod. 4. The potato strips are cut to the exact length of 5 cm. 5. One potato cylinder is placed in each labelled test tubes for 30 minutes. 6. After 30minutes,the potato strips are removed from the test tube and gently wiped with filter paper 7. The final length of the potato strips are measured and record using a ruler 8. The final length of the potato strips are recorded in a result table 9. A graph of the concentration of sucrose solution against the change in the length is plotted

Procedure: 1. Mouth is rinsed with warm water and saliva is collected.Saliva with equal volume of distilled water is diluted 2. 5ml of 1% starch suspension is out into each of the test tubes labeled A1,B1,C1,D1, and E1 respectively using a syringe 3. 2 ml of saliva is added into each of another set of the test tubes labeled A2,B2,C2,D2 and E2 using a second syringe 4. Test tubes A1 and A2,B1 and B2,C1 and C2,D1 and D2,E1 and E2 is immersed respectively into 5 different water baths with temperature kept constant at OOC,28oC,37OC,45OC and 60oC. 5. The test tubes are left for five minutes 6. Meanwhile, a dry piece white tile with grooves is prepared and a drop of iodine solution is placed into each groove 7. After five minutes of immersion ,the starch suspension in test tube A1 is poured into the saliva in test tube A2.The mixture is stirred using a glass rod. The stopwatch is started immediately. 8. A drop of mixture is removed from test tube A2,using a dropper and is placed in into the iodine solution in the first groove on the tile.The first groove is considered as zero minute 9. The iodine test is repeated every minute for ten minute.The dropper in a beaker of water is rinsed after each sampling.The time taen for the completion of the hydrolysis of starch is recorded (that is when the mixture gives a negative iodine test) using a stopwatch. 10. The test tube with the mixture in their respective water bath is kept throughout the experiment .steps 7 to 10 for test tubes B1,C1,D1 and E1 is repeated. 11. Thermometer is used to ensure that the temperature remain constant throughout the experiment


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Tabulation Data for Experiment 6:

12. The result is recorded and a graph showing the rate of reaction against temperature is plotted 13. The activities of amylase reaction Is optimum at 37oC

Tabulation of data:

Test tube concentration of sucrose solution (M)

Length

Initial (cm)

Final (cm) Change in length (cm)

P 0.0 5

Q 0.1 5

R 0.2 5

S 0.3 5

T 0.4 5

U 0.5 5

Tabulation of data:

Test tube Temp (oC)

Time taken for the hydrolysis of starch to be completed (minutes) Rate reaction (min-1)


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EXPERIMENT 7 F4 (CHAPTER 4) EXPERIMENT 8 F4 (CHAPTER 4) SPM’06 Q1

Aim: To study the effect of pH values on the rate of Pepsin Reaction?

Aim: To investigate the effects of albumen concentration on the enzyme pepsin reaction

Problem statement: What is the effect of pH values on the rate of Pepsin Reaction?

Problem statement: What is the effect of different albumen concentration on the rate of enzyme reaction?

Hypothesis: The lower the pH, the higher the rate of pepsin reaction

Hypothesis: The higher the albumen concentration, the higher the rate of enzyme reaction

Variables: MV : pH values RV : rate of pepsin reaction CV : concentration of pepsin

Variables: MV : the concentration of albumen solution RV : rate of enzyme reaction CV : the volume of albumen solution

Apparatus & Materials: Pepsin solution,albumen suspension,distilled water,Hydrochloric acid,sodium Hydroxide solution,stopwatch,water bath,tripod stand and wire gauze,thermometer,test tube,measuring cylinders/ syringe, pH paper,wire gauze,Bunsen burner and tripod stand,test tube rack

Apparatus & Materials: Albumen solution(1%,2%,3%,4%), 1% pepsin solution, pipette/measuring cylinder, HCL, water bath, thermometer, stopwatch

Procedure: 1. 200ml of egg white is mixed with 500ml of distilled water to prepare an albumen suspension 2. The albumen suspension were boiled,stirred and leave to cool 3. Three test tubes were labeled as P,Q and R 4. 5ml of albumen suspension were placed into each test tube using a syringe 5. Then the following solutions were added into each test tubes as follows:

Test tube

pH Mixture of solution

P 2 = acidic

1ml of 0.1M HCL + 1ml of 1% pepsin solution

Q 7 = neutral

1ml of distilled water + 1ml of 1%pepsin solution

R 9 = alkaline

1ml of 0.1M NaOH + 1ml of 1% pepsin solution

6. pH paper were dip into each test tube and the pH values were recorded 7. All the test tubes were immersed in a water bath with a temperature of 37% for 20minutes. 8. Observe and recorded the time taken for the cloudiness of mixture turns clear by using a stopwatch 9. Results of the experiment were recorded in a table

Procedure: 1. 5ml of 1% albumen solution is poured into a test

tube using a pipette.The test tube is labeled P. 2. 1 ml of HCL acid is poured into the same test tube

using another pipette 3. 1 ml of 5% pepsin is poured into the same test

tube using another pipette.The mixture is shaken well.

4. The test tube is placed in the beaker containing 300 ml of water at 37oC.A thermometer is placed in the beaker to check the temperature.

5. The stopwatch is started 6. The mixture is observed and the time taken for

the solution to turn colourless is taken using a stopwatch and recorded in a table.

7. Steps 1 to 6 are repeated twice to get an average result

8. Steps 1 to 7 are repeated,replacing the 1% albumen solution with 2%,3% and 4% albumen solution respectively.

9. All data are recorded in a table and a graph of the rate of enzme reaction against the albumen concentrated is plotted

Tabulation of data:

Test tube

pH value

s

Time taken for the hydrolysis of albumen suspension (minutes)

P 2

Q 7

R 9

Tabulation of data:

Concentration of albumen solution(%)

Time taken for the mixture to turn colourless(min)

The rate of enzyme reaction (min-1)

1 2 3 average

1

2

3

4


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EXPERIMENT 9 F4 (CHAPTER 6) SPM’06 Q1 EXPERIMENT 10 F4 (CHAPTER 6) SPM’04 Q1

Aim: to determine the energy content in the sample of food

Aim: To determine the vitamin C content in pineapple, guava and orange juice.

Problem statement: Does the final water temperature reading for cashew nut is higher than peanut and white bread?

Problem statement: What is the sample of fruit juices that contains a higher concentration of vitamin C?

Hypothesis: The final temperature reading/energy value for cashew is higher than peanut and white bread

Hypothesis: Guava juice contains a higher concentration of vitamin C compared to orange Juice and pineapple juice

Variables: MV : type of food RV : the energy content CV : volume of distilled water

Variables: MV : type of fruit juice RV : concentration of vitamin C CV : volume of DCPIP solution

Apparatus & Materials: Cashew nut, peanut, white bread, distilled water, boiling tubes, plasticine, pin, thermometer, bunsen burner and wire gauze, stopwatch, retort stand and clamp

Apparatus & Materials: Boiling tube, a syringe,a syringe with needles ,beaker,gauze cloth and a knife ,DCPIP solution,0.1% ascorbic acid solution .freshly prepared guava juice, pineapple juice and orange juice

( ⁄ )

Procedure: 1. Weigh the white bread and record its weight 2. Fill a boiling tube with 20ml distilled water 3. Clamp the boiling tube to the retort stand 4. Record the initial temperature of the water in the

boiling tube 5. Spike the white bread firmly at the end of the pin

which is mounted on some plasticine 6. Ignite the white bread 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 initial temperature,that is the highest

temperature reached as soon as the peanut has stopped burning using thermometer.

9. Calculate the energy value of the peanut using the formula below [show energy value formula]

( ) ( )

( )

10. Tabulate the results in table below 11. Steps 1 to 9 are repeated by using different food

sample such as peanut and cashew nut

Procedure: 1. Label four boiling tube as A,B,C, and D 2. Place 1ml of DCPIP solution in each boiling tube 3. Fill a syringe with 5ml of ascorbic acid solution 4. Immerse the needle of the syringe in the DCPIP

solution drop-by-drop 5. Do not shake the tube vigorously 6. Record the volume of ascorbic acid solution used

to turn the DCPIP solution colourless using a syringe

7. Repeat steps 2 to 7 using guava Juice, pineapple juice and papaya juice

8. Calculate the percentage and concentration of vitamin C in these three types of fruit juice using the formula below Percentage of vitamin C in fruit juice

Concentration of vitamin C in fruit juice

Tabulation of data: Food

sample Temperature 0C Energy

value Initial Final Increase in

temperature

White bread

Peanut

Cashew nut

Tabulation of data:

Solution Volume of fruit juice needed to

decolourize 1ml of DCPIP solution (ml)

Percentage of vitamin C In fruit juice

(%)

Vitamin C concentratio

n in fruit juice

(mg/cm)


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EXPERIMENT 11 F4 (CHAPTER 6) SPM’07,’09 Q1 EXPERIMENT 12 F4 (CHAPTER 6) SPM’10Q1 SPM‘03Q2

Aim: To study the effect of light intensity on the rate of photosynthesis

Aim: To determine the effect of concentration of carbon dioxide on the rate of photosynthesis

Problem statement: What is the effect of light intensity on the rate of photosynthesis?

Problem statement: What is the effect of concentration of carbon dioxide on the rate of photosynthesis?

Hypothesis: The higher the light intensity ,the higher the rate of photosynthesis until it reaches limiting value

Hypothesis: The higher the concentration of carbon dioxide the higher the rate of photosynthesis

Variables: MV : light intensity RV : rate of photosynthesis CV : The temperature

Variables: MV : concentration of Carbon dioxide RV : rate of photosynthesis CV : temperature

Apparatus & Materials: Hydrilla Sp.,0.3% sodium hydrogen carbonate solution, beaker, thermometer, test tube,stopwatch,60W electric bulb , measuring cylinder , retort stand, paper clip, metre ruler

Apparatus & Materials: Hydrilla Sp., sodium hydrogen carbonate solution, beaker, thermometer, test tube, retort sand, stopwatch, lamp , measuring cylinder , retort stand, ruler and paper clip

Procedure: 1. A 5cm sprig is cut from a hydrilla sp. Plant using a

sharp scalpel 2. The plant is placed with the cut end facing

upwards 3. A paper clip is used to weight down the other end

of the hydrilla sp. Sprig 4. 10ml of 0.3% sodium hydrogen carbonate solution

is poured in a boiling tube 5. The boiling tube with plant is placed in a water

bath with the temperature maintained at 280C 6. A 60watt bulb is placed at a distance of 50cm from

the plant 7. When the rate of bubbles given out is constant

,the number of bubbles released for 5 minutes is recorded using a stopwatch

8. The steps are repeated by placing the apparatus at distance 40cm, 30cm, 20cm and 10cm from the light source.

9. The results are recorded and the rate of photosynthesis is calculated by using a formula: = number of bubbles/ time (m)

Procedure: 1. A 5cm sprig is cut from a hydrilla sp. Plant using a

sharp scalpel 2. The plant is placed with the cut end facing

upwards 3. A paper clip is used to weight down the other end

of the hydrilla sp. Sprig 4. 10ml of 0.3% sodium hydrogen carbonate solution

is poured in a boiling tube 5. The boiling tube with plant is placed in a water

bath with the temperature maintained at 280C 6. A 60watt bulb is placed at a distance of 50cm from

the plant 7. When the rate of bubbles given out is constant

,the number of bubbles released for 5 minutes is recorded using a stopwatch

8. The steps are repeated by using 0.4%,0.6% and 0.8% sodium carbonate solution.

9. The results are recorded and the rate of photosynthesis is calculated by using a formula:[rate of photosynthesis formula]

Tabulation of data:

Distance of light

source (cm)

Number of bubbles

released in 5 minutes

Rate of photosynthesis (number of bubble

/minute)

50

40

30

20

10

Tabulation of data:

Concentration of sodium hydrogen carbonate

solution (%)

Number of bubbles

released in 5 minutes

Rate of photosynthesis (number of bubble

/minute)

0.2

0.4

0.6

0.8


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EXPERIMENT 13 F4 (CHAPTER 7) SPM’07Q2 EXPERIMENT 14 F4 (CHAPTER 7)

Aim: To investigate of temperature on the rate of anaerobic respiration in yeast

Aim: To study the effect of pH on the rate of anaerobic respiration in yeast.

Problem statement: What is the effect of temperature on the rate anaerobic respiration in yeast?

Problem statement: What is the effect of pH on the rate of anaerobic respiration in yeast?

Hypothesis: The increase the temperature,the increase the rate of anaerobic respiration in yeast

Hypothesis: The rate of anaerobic respiration in yeast is optimal in acidic medium

Variables: MV : temperature RV : the rate of anaerobic respiration CV : volume/concentration of yeast

Variables: MV : pH value RV : rate of anaerobic respiration CV : concentration of yeast solution

Apparatus & Materials: Yeast solution, glucose solution ,coloured liquid, paraffin oil, manometer tube, measuring cylinder , rubber tubing, clip ,glass tube, ruler, boiling tube, water bath, stopwatch, marker pen, rubber stopper, thermometer , beaker, retort stand

Apparatus & Materials: pH paper, hydrochloric acid, sodium hydroxide Yeast solution, glucose solution, coloured liquid, paraffin oil, manometer tube, measuring cylinder , rubber tubing, clip ,glass tube, ruler, boiling tube, water bath, stopwatch, marker pen, rubber stopper, thermometer , beaker, retort stand

Procedure:

1. Filled the boiling tube with 15 ml yeast suspension. 2. Then the boiling tube is added with 10ml 5%

glucose solution 3. The boiling is filled with paraffin oil 4. The apparatus is joined to a rubber stopper with

glass tube, rubber tubing and the manometer 5. The apparatus is placed to a retort stand 6. Mark and record the initial height of the coloured

liquid in the manometer with a marker pen 7. Then, placed the boiling tube in water bath at 200C 8. Start the stopwatch and mark the level of coloured

liquid in the manometer (after 10 minutes) 9. Record the final height of the coloured liquid in

the manometer using a ruler 10. Repeat the experiment by placing the boiling tube

in water baths at 300C,400C and 500C 11. Make sure all the joints of the apparatus are air-

tight 12. Calculate and record the rate of anaerobic

respiration in yeast by using a formula The change in height of coloured water in the manometer Time taken

13. The results are tabulated in a table

Procedure: 1. Filled the boiling tube with 15 ml yeast suspension. 2. Then the boiling tube is added with 10ml 5%

glucose solution 3. 4 drop of 0.1mol dm3 Hydrochloric acid is added 4. The content in boiling tube is shaked.determine

the pH of the solution using pH paper 5. The boiling tube is filled with paraffin oil. 6. The apparatus is joined to a rubber stopper with

glass tube,rubber tubing and the manometer 7. The apparatus is placed to a retort stand 8. Mark and record the initial height of the coloured

liquid in the manometer with a marker pen and a ruler

9. Start the stopwatch and mark the level of coloured liquid in the manometer (after 10 minutes)

10. Record the final height of the coloured liquid in the manometer using a ruler

11. Repeat the experiment by placing add 4 drops o.o1 mol dm3 HCL,4 drops of distilled water and 4 drops of 0.1 mol dm3 sodium hydroxide

12. Make sure all the joints of the apparatus are air-tight

13. Calculate and record the rate of anaerobic respiration in yeast by using a formula The change in height of coloured water in the manometer Time taken



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Tabulation of data:

Temperature (C0)

The height of coloured liquid in manometer(cm)

Rate of anaerobic in

yeast (cm/min) initial final

20

30

40

50

Tabulation of data:

pH The height of coloured liquid in manometer (cm)

Rate of anaerobic

respiration in yeast

(cm/min)


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Aim: To study the effect of concentration of glucose on the rate of anaerobic respiration in yeast

Aim: To determine the oxygen and carbon dioxide contents in inhaled and exhaled air

Problem statement: What is the effect of concentration of glucose on the rate of anaerobic respiration in yeast?

Problem statement: Does inhaled air contain more oxygen and less carbon dioxide than exhaled air?

Hypothesis: the higher the concentration of glucose the higher the rate of anaerobic respiration in yeast

Hypothesis: Inhaled air contains more oxygen and less carbon dioxide than exhaled air

Variables: MV : concentration of glucose RV : The rate of anaerobic respiration CV : Concentration of yeast solution

Variables: MV : type of air sample(inhaled or exhaled air) RV : percentage of oxygen and carbon dioxide in inhaled and exhaled air CV : length of air used

Apparatus & Materials: Yeast solution, glucose solution, vaselin, coloured liquid, paraffin oil, manometer tube, measuring cylinder , rubber tubing, clip ,glass tube, ruler, boiling tube, water bath, stopwatch, marker pen, rubber stopper, thermometer , beaker, retort stand

Apparatus & Materials: Potassium hydroxide solution, pottassium pyrogallate solution, water, J-tube, ruler, beaker boilng tube, basin/water bath, ruber tubings

Procedure: 1. Filled the boiling tube with yeast suspension. 2. Then the boiling tube is added with 10ml 5%

glucose solution 3. Glucose solution is heated to remove dissolved

oxygen.the solution is left to cool 4. The boiling is filled with paraffin oil 5. The apparatus is joined to a rubber stopper with

glass tube,rubber tubing and the manometer 6. Vaseline is used to make sure all the joints is

airtight 7. The apparatus is placed to a retort stand 8. Mark and record the initial height of the coloured

liquid in the manometer with a marker pen 9. Start the stopwatch and mark the level of coloured

liquid in the manometer (after 10 minutes) 10. Record the final height of the coloured liquid in

the manometer using a ruler 11. Repeat the experiment by 10% and 30% glucose

solution 12. Calculate and record the rate of anaerobic

respiration in yeast by using a formula The change in height of coloured water in the manometer Time taken


Procedure: 1. Turn the screw of the J-Tube until the end 2. Dip the end of the J-Tube in water.Draw into the

tube about 5cm of water 3. Remove the J-Tube from the water.Draw into the

tube about 10cm of air(inhaled air) 4. Dip the open end of J-Tube into the water again

.Draw in a little more water (to seal the air column)

5. Adjust the screw so that air column is sin the middle of the J-Tube

6. Immerse the J-Tube into the water bath for 2 minutes ,to stabilize the temperature of air sample

7. Measure the length of air column using a ruler .Record the measurement as P cm

8. Expel some of the water in the J-tube leaving about 2-3mm from the end of the tube

9. Dip the open end of the J-Tube into the potassium hydroxide and draw in about 2-3cm of the solution(potassium hydroxide absorbs carbon dioxide from the air column)

10. Remove the test tube from the solution and move the air column to and fro several times

11. Repeat step 6 and 7 .Record the length of air column as q cm

12. Expel the potassium hydroxide solution leaving about 2-3 mm from the end of the tube

13. Repeat step 9 using potassium pyrogallate solution (potassium pyrogallate absorbs oxygen from the air column)

14. Repeat steps 6 and 7 .Record the length of the air column as r cm

15. Based on the results ,calculate the percentage of carbon dioxide and oxygen in the sample of inhaled air column using formula

16. Repeat steps 1 -17 using a sample of exhaled air 17. Compare the percentage of carbon dioxide in

inhaled and exhaled air


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Tabulation data for EXPERIMENT 16 Data for inhaled air

Length of inhaled air column at the beginning experiment

P

Length of inhaled air column after treating with potassium hydroxide solution

Q

Length of inhaled air column after treating with potassium pyrogallate solution

R

Length of CO2 column in inhaled air (p-q)cm

Length of O2 column in inhaled air (q-r)cm

Percentage of CO2 in inhaled air p-qcm x 100% p cm

Percentage of O2 in inhaled air q-rcm x 100 p cm

Data for exhaled air

Length of inhaled air column at the beginning experiment

X

Length of inhaled air column after treating with potassium hydroxide solution

Y

Length of inhaled air column after treating with potassium pyrogallate solution

Z

Length of CO2 column in inhaled air (x-y)cm

Length of O2 column in inhaled air (y-z)cm

Percentage of CO2 in inhaled air (x-y)cm x 100% X cm

Percentage of O2 in inhaled air (y-z)cm x 100% X cm

18. Compare the percentage of oxygen in inhaled and exhaled air

Tabulation of data:

Concentration of

glucose (%)

The height of coloured liquid in the manometer

(cm)

Rate of anaerobic

respiration(cm/min)

initial final

5

10

20

Tabulation of data:


13

EXPERIMENT 17 F4 (CHAPTER 7) EXPERIMENT 18 F4 (CHAPTER 8) SPM’10Q2

Aim: To study the effect of smoking to the lung Aim: To study the effect of interspecific competition between maize and paddy plants on their growth.

Problem statement: What is the effect of cigarette number to the colour change in cotton wool and the increase in temperature of thermometer?

Problem statement: What is the effect of interspecific competition between maize and paddy plants on their growth?

Hypothesis: As the number if cigarette increase ,the more brownish the colour of cotton wool and the higher the temperature in thermometer

Hypothesis: Maize plant grow taller than paddy plant

Variables: MV : the number of cigarette RV : Change in cotton wool and increased in temperature of thermometer CV : Volume of universal indicator

Variables: MV: Type of plant RV: Growth of plant FV: Distance between each seedling/amount of water/ intensity of sunlight/nutrient/temperature (ONLY ONE)

Apparatus & Materials: U-Tube,glass tube,boiling tube,suction pump,temperature,measuring cylinder,boiling tube ,universal indicator,cotton wool,cigarette

Apparatus & Materials: Tray, oven, balance and ruler, paddy, maize, soil, water

Procedure:

1. Set up the apparatus as shown in the figure above. 2. 50ml of universal indicator is measured using

measuring cylinder and poured into the boiling tube

3. The initial temperature of the air in U-Tube is recorded

4. The initial colour of cotton wool/universal indicator is recorded

5. One cigarette is lighted up and suction pump is switched on

6. Record the change of colour in cotton and increase in temperature using a thermometer after cigarette stopped burning (In a table)

7. Repeat steps 6 to 8 by using 2,3, and 4 cigarettes 8. Make sure all the joining are air tight

Procedure: 1. 3 trays : X is planted with paddy, Y planted with maize and Z with maize and paddy. 2. The seedling trays are filled with equal amount of garden soil. 3. Initial dry mass/any other growth parameter of the seedlings are measured. 4. 5-30 paddy/maize seedlings are planted at 5 cm apart. 5. The seedlings are watered everyday. 6. The trays are weeded. (precaution) 7. After 7-30 days, 5-10 paddy seedlings are removed from tray X and the roots are cleaned (precaution) and then heated/dried in an oven at 105oC. 8. The average dry mass of seedlings is measured using a balance and recorded. 9. Steps 7-8 are repeated with maize seedlings in tray Y and maize and paddy seedlings in tray Z. 10.All data are recorded in a table.

Tabulation of data: Before

experiment After experiment

Temperature (0C)

Colour of cotton wool

Colour of the universal indicator

Tabulation of data:

Types of

plants(Tray)

Initial dry

mass (g)

Final dry

mass (g)

Difference

in dry mass

(g)

Paddy (X)

Maize (Y)

Paddy (Z)

Maize (Z)


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Aim: To study how population size of species mimosa pudica and imperata cylindrica can be determined in your school field

Aim: To study the effect of light intensity on the population growth rate of lemna minor

Problem statement: What is the population size of mimosa pudica and imperata cylindrica in the school field?

Problem statement: What is the effect of light intensity on the growth rate of lemna minor?

Hypothesis: The population size of species mimosa pudica plant is higher than species imeprata cylindrica in the school field

Hypothesis: The higher the light intensity the higher the growth rate of lemna minor at the end of experiment

Variables: MV : type of plant RV : population size CV : quadrat size

Variables: MV : light intensity RV : the growth rate of lemna minor CV : initial number of lemna minor

Apparatus & Materials: Plant species Mimosa Pudica and imperata cylindrica ,plastic quadrat,marker pen,A4 paper,graph paper

Apparatus & Materials: Lemna minor,pond water,light bulb(5,40,80 watts),beaker,ruler,measuring cylinder, waterproof paint

Procedure: 1. School field was chosen as the field study 2. Quadrats size 1mx1m was used 3. Two plants species mimosa pudica and imperata

cylindrica was identified 4. The quadrats were thrown at random in the school

field 5. The area of coverage each plant species were counted 6. If more than half of the squares in the quadrat are

covered ,the area of plant species will be counted.the area is not counted if only less than half is covered

7. Steps 5 to 7 was repeated for nine quadrats 8. The area covered by plant species studied in each

quadrat were recorded and tabulated in a table 9. The percentage coverage of plant species were

calculated by using this formula : Percentage of coverage

Procedure: 1. Three beakers are prepared and filled with 500ml

of water in each beaker 2. The beakers are labeled as A,B and C with

waterproof paint 3. 5 lemna minor are put into each baker 4. Each beaker is placed at 30cm from the lamps with

different light intensities ,that is 5 watts ,40 watts, and 80 watts respectively

5. All the beakers are placed in area of the same temperature

6. Change the water in each beaker every 3 days 7. After 7 days,the number of lemna minor in each

beaker is counted and recorded 8. The growth rate of lemna minor is calculated by

using formula: The number of lemna minor Time taken(day)

9. The result are recorded in a table

Tabulation of data: Plant species

Number of plant species in the quadrat

Total number of plant species(m2)

Percentage coverage area (%)

1 2 3 4 5 6 7 8 9 10

Light intensity (watts)

Number of lemna The growth rate of lemna minor

Beginning end

5 5

40 5

80 5

Tabulation of data:


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Master Bio Exp Form 4

Documents

Transcript of Master Bio Exp Form 4