FORM 4

MADE BY MYRAMEL KLARIS 2013

1
EXPERIMENT 1 F4 (CHAPTER 2) EXPERIMENT 2 F4 (CHAPTER 3) SPM’08 Q2
Aim: To observe the structures of plant cells and Aim: to study the size of molecules that can diffuse
animal cells with a light microscope 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 Hypothesis: Water/glucose molecules can diffuse through
and differences the Visking tubing but not the starch/sucrose molecules
Variables: Variables:
MV: type of cell MV: Size of molecules
RV: structures of both cell RV: Diffusion of molecules through semi permeable
FV: one drop of methylene blue solution membrane
FV: Volume of solution in the Visking tubing
Apparatus & Materials: Glass slide, cover Apparatus & Materials: Beaker, test tube, Bunsen burner,
slips,forcep,knife,microscope,toothpick,white tile/ measuring cylinder, syringe, stopwatch, Benedict's solution,
cutting board,methylene bluesolution,iodine solution, iodine solution, Visking tubing, starch suspension, glucose
iodine solution,filter paper,distilled water,onion scale solution, thread
leaf,cheek cell
Procedure: Technique: Carrying out food test on glucose/starch
1. A scale leaf from an onion bulb are obtained Procedure:
2.By using a forcep .the inner surface of onion scale leaf 1. A Visking tubing is soaked in water to soften it.
is peeled off 2. The Visking tubing is tied at one end of the tube tightly
3.One drop of distilled water was placed in the middle of with a piece of thread.
glass slide 3. Visking tubing is filled with 10 ml glucose and 10 ml
4.With a needle ,the cover slip is dropped slowly at 45° starch solution using a syringe.
to the glass slide so that no air bubble being trapped 4. The other end of the tube is tied tightly with a piece of
5. A drop of iodine solution was dropped at one side of thread.
the cover slip 5. The outer surface of the Visking tubing is rinsed with
6. A filter paper was placed at the opposite end of the distilled water.
opposite end of the cover slip to allow the spreading of 6. The Visking tubing is immersed into a beaker filled with
solution absorbing excess solution distilled water.
7. The slide is observed under a light microscope using a 7. After 20 minutes, a Benedict's test and iodine test
low power objective lens then high power objective lens carried out on the liquid outside the Visking tubing/ in the
8.The plant structure is then drawn and recorded by beaker.
using a microscope 8. The results of the both test are recorded in a table.
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
Tabulation of data: Tabulation of data:
Type of cell Structure of cell seen Test Colour of the liquid in the beaker
under microscope Initial Final
Magnification : 10 x 40 Benedict’s test Blue-black solutionBrick-red precipitate
Plant cell/onion scale Iodine test Yellow Yellow
leaf
Animal cell/cheek cell

MADE BY MYRAMEL KLARIS 2013

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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- Problem statement: What are the effects of hypotonic,
permeable membrane into a more concentrated sucrose isotonic and hypertonic solutions on plant cells?
solution?
Hypothesis: Water diffuses from a region of high water Hypothesis:
concentration into a region of low concentration through a 1. In hypotonic solution, the plant cells become turgid
semi-permeable membrane 2. In Isotonic solution, plant cells maintain their shape
3. In hypertonic solution, plant cells lose water and become
flaccid
Variables: Variables:
MV: water concentration MV: Concentration of sucrose solution
RV: condition of the egg RV: Effects on strips of plant stem
FV: Volume of distilled water FV: Size of plant strip
Apparatus & Materials: Beakers, petri dish, two chicken eggs, Apparatus & Materials: Small beakers, stopwatch, forceps,
dilute hydrochloric acid, concentrated salt solution, 5% sucrose solution, 30% sucrose solution and distilled
distilled water water

Procedure: Procedure:
1. Two chicken are placed into a beaker. The eggs are 1. A young spinach stem is cut to a length of 50 mm.
immersed in dilute hydrochloric acid and left until the shell has
2. The 50 mm stem is cut longitudinally to obtain 3 equal
been dissolved. strips.
2. The eggs are removed and washed gently with distilled 3. Put a strip of the stem into each beaker labelled:
water.  Beaker A: contains distilled water (hypotonic
3. Two beakers are labelled A and B. An egg is placed into solution)
each beaker  Beaker B: contains a 5% sucrose solution (isotonic
4. The egg in beaker A is immersed in distilled water while solution
the egg in beaker B is immersed in concentrated salt  Beaker C: contains a 30% sucrose solution
solution. (hypertonic solution)
5. The eggs are left for 2 days. 4. After 30 minutes, the strips are observed and the result is
tabulated
Tabulation of data: Tabulation of data:
Experiment Condition of the egg after two days Solution Distilled water5% sucrose 30% sucrose
solution solution
Beaker A ruptured
Drawing
Beaker B shrink Description
Inference

MADE BY MYRAMEL KLARIS 2013

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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 Aim: To study the effect of temperature on the rate of
which is isotonic to the cell sap of potato strip salivary amylase

Problem statement: What is the concentration of the Problem statement: What are effects of different
sucrose solution that will maintain the length of potato temperature on the rate of salivary amylase reaction?
strip?
Hypothesis: As the sucrose solution reach certain Hypothesis: As the temperature increase,the rate of
concentration (isotonic to the cell sap),there is no changes amylase reaction increases until it reaches the optimum
in the length of potato strip temperature
Variables: Variables:
MV : the concentration of the sucrose solution MV: temperature of the medium
RV : change in length of potato strip RV: the rate of reaction catalysed by salivary amylase
FV : initial length of potato strip FV: volume of saliva
Apparatus & Materials: Cork borer, test tubes, stopwatch, Apparatus & Materials: Beakers, test tube, thermometer,
ruler, potatoes, various concentration of sucrose solution, syringe, droppers, glass rods, white tiles woth grooves,
filter paper waterbath, stopwatch,1% of starch suspension,
saliva suspension iodine solution ,ice cubes and distilled
water
Procedure: Procedure:
1. Six test tube are labelled P,Q,R,S,T and U 1. Mouth is rinsed with warm water and saliva is
2.Test tube P is filled with 10ml distilled water, test tube Q collected.Saliva with equal volume of distilled water is
is filled with 10ml sucrose solutionO.1M,test tube R is diluted
filled with 10ml sucrose solution 0.2M,test tube S is filled 2. 5ml of 1% starch suspension is out into each of the
with 10ml sucrose solution 0.3M,test tube T is filled with test tubes labeled A1,B1,C1,D1, and E1 respectively
10ml sucrose solution 0.4M and test tubes U is filled with using a syringe
10ml sucrose solution 0.5M 3. 2 ml of saliva is added into each of another set of the
3. The cork borer is pushed into the potato and the potato test tubes labeled A2,B2,C2,D2 and E2 using a second
strip is obtained by pushing it out of the cork borer using a syringe
glass rod. 4. Test tubes A1 and A2,B1 and B2,C1 and C2,D1 and
4. The potato strips are cut to the exact length of 5 cm. D2,E1 and E2 is immersed respectively into 5 different
5. One potato cylinder is placed in each labelled test tubes water baths with temperature kept constant at
for 30 minutes. OOC,28oC,37OC,45OC and 60oC.
6. After 30minutes,the potato strips are removed from the 5. The test tubes are left for five minutes
test tube and gently wiped with filter paper 6. Meanwhile, a dry piece white tile with grooves is
7. The final length of the potato strips are measured and prepared and a drop of iodine solution is placed into
record using a ruler each groove
8. The final length of the potato strips are recorded in a 7. After five minutes of immersion ,the starch suspension
result table in test tube A1 is poured into the saliva in test tube
9. A graph of the concentration of sucrose solution against A2.The mixture is stirred using a glass rod. The stopwatch
the change in the length is plotted 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

MADE BY MYRAMEL KLARIS 2013

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 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 37 oC

Tabulation of data: Tabulation of data:

Test tube concentration of Length
sucrose Initial Final (cm) Change in
solution (M) (cm) 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 Data for Experiment 6:

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

MADE BY MYRAMEL KLARIS 2013

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

Problem statement: What is the effect of pH values on the Problem statement: What is the effect of different
rate of Pepsin Reaction? albumen concentration on the rate of enzyme reaction?
Hypothesis: The lower the pH, the higher the rate of pepsin Hypothesis: The higher the albumen concentration, the
reaction higher the rate of enzyme reaction
Variables: Variables:
MV : pH values MV : the concentration of albumen solution
RV : rate of pepsin reaction RV : rate of enzyme reaction
CV : concentration of pepsin CV : the volume of albumen solution
Apparatus & Materials: Pepsin solution,albumen Apparatus & Materials: Albumen solution(1%,2%,3%,4%),
suspension,distilled water,Hydrochloric acid,sodium 1% pepsin solution, pipette/measuring cylinder, HCL, water
Hydroxide solution,stopwatch,water bath,tripod stand and bath, thermometer, stopwatch
wire gauze,thermometer,test tube,measuring cylinders/
syringe, pH paper,wire gauze,Bunsen burner and tripod
stand,test tube rack
Procedure: Procedure:
1. 200ml of egg white is mixed with 500ml of distilled 1. 5ml of 1% albumen solution is poured into a test
water to prepare an albumen suspension tube using a pipette.The test tube is labeled P.
2. The albumen suspension were boiled,stirred and leave 2. 1 ml of HCL acid is poured into the same test tube
to cool using another pipette
3. Three test tubes were labeled as P,Q and R 3. 1 ml of 5% pepsin is poured into the same test
4. 5ml of albumen suspension were placed into each test tube using another pipette.The mixture is shaken
tube using a syringe well.
5. Then the following solutions were added into each test 4. The test tube is placed in the beaker containing
tubes as follows: 300 ml of water at 37oC.A thermometer is placed
Test pH Mixture of solution in the beaker to check the temperature.
tube 5. The stopwatch is started
P 2= 1ml of 0.1M HCL + 1ml of 1% pepsin 6. The mixture is observed and the time taken for
acidic solution the solution to turn colourless is taken using a
Q 7= 1ml of distilled water + 1ml of stopwatch and recorded in a table.
neutral 1%pepsin solution 7. Steps 1 to 6 are repeated twice to get an average
R 9= 1ml of 0.1M NaOH + 1ml of 1% result
alkaline pepsin solution 8. Steps 1 to 7 are repeated,replacing the 1%
6. pH paper were dip into each test tube and the pH albumen solution with 2%,3% and 4% albumen
values were recorded solution respectively.
7. All the test tubes were immersed in a water bath with a 9. All data are recorded in a table and a graph of the
temperature of 37% for 20minutes. rate of enzme reaction against the albumen
8. Observe and recorded the time taken for the cloudiness concentrated is plotted
of mixture turns clear by using a stopwatch
9. Results of the experiment were recorded in a table

Tabulation of data: Tabulation of data:

Test pH Time taken for the hydrolysis of albumen
Concentration Time taken for the mixture to The rate of
tube value suspension (minutes) of albumen turn colourless(min) enzyme
s solution(%) 1 2 3 average reaction
P 2
(min-1)
Q 7 1
2
R 9
3
4

MADE BY MYRAMEL KLARIS 2013

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

Problem statement: Does the final water temperature Problem statement: What is the sample of fruit juices that
reading for cashew nut is higher than peanut and white contains a higher concentration of vitamin C?
bread?
Hypothesis: The final temperature reading/energy value for Hypothesis: Guava juice contains a higher concentration of
cashew is higher than peanut and white bread vitamin C compared to orange Juice and pineapple juice
Variables: Variables:
MV : type of food MV : type of fruit juice
RV : the energy content RV : concentration of vitamin C
CV : volume of distilled water CV : volume of DCPIP solution

Apparatus & Materials: Cashew nut, peanut, white bread, Apparatus & Materials: Boiling tube, a syringe,a syringe
distilled water, boiling tubes, plasticine, pin, thermometer, with needles ,beaker,gauze cloth and a knife ,DCPIP
bunsen burner and wire gauze, stopwatch, retort stand and solution,0.1% ascorbic acid solution .freshly prepared
clamp guava juice, pineapple juice and orange juice

Procedure: Procedure:
1. Weigh the white bread and record its weight 1. Label four boiling tube as A,B,C, and D
2. Fill a boiling tube with 20ml distilled water 2. Place 1ml of DCPIP solution in each boiling tube
3. Clamp the boiling tube to the retort stand 3. Fill a syringe with 5ml of ascorbic acid solution
4. Record the initial temperature of the water in the 4. Immerse the needle of the syringe in the DCPIP
boiling tube solution drop-by-drop
5. Spike the white bread firmly at the end of the pin 5. Do not shake the tube vigorously
which is mounted on some plasticine 6. Record the volume of ascorbic acid solution used
6. Ignite the white bread by holding it in the flame of to turn the DCPIP solution colourless using a
a bunsen burner.then,immediately place it syringe
beneath the boiling tube to heat the water 7. Repeat steps 2 to 7 using guava Juice, pineapple
7. Stir the water gently with the thermometer juice and papaya juice
8. Record the initial temperature,that is the highest 8. Calculate the percentage and concentration of
temperature reached as soon as the peanut has vitamin C in these three types of fruit juice using
stopped burning using thermometer. the formula below
9. Calculate the energy value of the peanut using the Percentage of vitamin C in fruit juice
formula below [show energy value formula]
(⁄ )
( ) ( ) Concentration of vitamin C in fruit juice
( )
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

Tabulation of data: Tabulation of data:

0
Food Temperature C Energy
Solution Volume of Percentage Vitamin C
sample Initial Final Increase value
fruit juice of vitamin C concentratio
in needed to In fruit juice n in fruit
temperat decolourize (%) juice
ure 1ml of DCPIP (mg/cm)
White solution (ml)
bread
Peanut
Cashew
nut

MADE BY MYRAMEL KLARIS 2013

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

Problem statement: What is the effect of light intensity on Problem statement: What is the effect of concentration of carbon
the rate of photosynthesis? dioxide on the rate of photosynthesis?
Hypothesis: The higher the light intensity ,the higher the Hypothesis: The higher the concentration of carbon dioxide the
rate of photosynthesis until it reaches limiting value higher the rate of photosynthesis
Variables: Variables:
MV : light intensity MV : concentration of Carbon dioxide
RV : rate of photosynthesis RV : rate of photosynthesis
CV : The temperature CV : temperature
Apparatus & Materials: Hydrilla Sp.,0.3% sodium hydrogen Apparatus & Materials: Hydrilla Sp., sodium hydrogen
carbonate solution, beaker, thermometer, test carbonate solution, beaker, thermometer, test tube, retort sand,
tube,stopwatch,60W electric bulb , measuring cylinder , stopwatch, lamp , measuring cylinder , retort stand, ruler
retort stand, paper clip, metre ruler and paper clip
Procedure: Procedure:
1. A 5cm sprig is cut from a hydrilla sp. Plant using a 1. A 5cm sprig is cut from a hydrilla sp. Plant using a
sharp scalpel sharp scalpel
2. The plant is placed with the cut end facing 2. The plant is placed with the cut end facing
upwards upwards
3. A paper clip is used to weight down the other end 3. A paper clip is used to weight down the other end
of the hydrilla sp. Sprig of the hydrilla sp. Sprig
4. 10ml of 0.3% sodium hydrogen carbonate solution 4. 10ml of 0.3% sodium hydrogen carbonate solution
is poured in a boiling tube is poured in a boiling tube
5. The boiling tube with plant is placed in a water 5. The boiling tube with plant is placed in a water
bath with the temperature maintained at 280C bath with the temperature maintained at 280C
6. A 60watt bulb is placed at a distance of 50cm from 6. A 60watt bulb is placed at a distance of 50cm from
the plant the plant
7. When the rate of bubbles given out is constant 7. When the rate of bubbles given out is constant
,the number of bubbles released for 5 minutes is ,the number of bubbles released for 5 minutes is
recorded using a stopwatch recorded using a stopwatch
8. The steps are repeated by placing the apparatus at 8. The steps are repeated by using 0.4%,0.6% and
distance 40cm, 30cm, 20cm and 10cm from the 0.8% sodium carbonate solution.
light source. 9. The results are recorded and the rate of
9. The results are recorded and the rate of photosynthesis is calculated by using a
photosynthesis is calculated by using a formula: formula:[rate of photosynthesis formula]
= number of bubbles/ time (m)

Tabulation of data: Tabulation of data:

Distanc Number of Rate of photosynthesis
e of bubbles (number of bubble Concentration Number of Rate of photosynthesis
light released in 5 /minute) of sodium bubbles (number of bubble
source minutes hydrogen released in 5 /minute)
(cm) carbonate minutes
50 solution (%)
0.2
40
0.4
30
0.6
20 0.8
10

MADE BY MYRAMEL KLARIS 2013

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

Problem statement: What is the effect of temperature on Problem statement: What is the effect of pH on the rate of
the rate anaerobic respiration in yeast? anaerobic respiration in yeast?
Hypothesis: The increase the temperature,the increase the Hypothesis: The rate of anaerobic respiration in yeast is
rate of anaerobic respiration in yeast optimal in acidic medium
Variables: Variables:
MV : temperature MV : pH value
RV : the rate of anaerobic respiration RV : rate of anaerobic respiration
CV : volume/concentration of yeast CV : concentration of yeast solution
Apparatus & Materials: Yeast solution, glucose solution Apparatus & Materials: pH paper, hydrochloric acid, sodium
,coloured liquid, paraffin oil, manometer tube, measuring hydroxide Yeast solution, glucose solution, coloured liquid,
cylinder , rubber tubing, clip ,glass tube, ruler, boiling tube, paraffin oil, manometer tube, measuring cylinder , rubber
water bath, stopwatch, marker pen, rubber stopper, tubing, clip ,glass tube, ruler, boiling tube, water bath,
thermometer , beaker, retort stand stopwatch, marker pen, rubber stopper, thermometer ,
beaker, retort stand
Procedure: 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
1. Filled the boiling tube with 15 ml yeast suspension. 8. Mark and record the initial height of the coloured
2. Then the boiling tube is added with 10ml 5% liquid in the manometer with a marker pen and a
glucose solution ruler
3. The boiling is filled with paraffin oil 9. Start the stopwatch and mark the level of coloured
4. The apparatus is joined to a rubber stopper with liquid in the manometer (after 10 minutes)
glass tube, rubber tubing and the manometer 10. Record the final height of the coloured liquid in
5. The apparatus is placed to a retort stand the manometer using a ruler
6. Mark and record the initial height of the coloured 11. Repeat the experiment by placing add 4 drops o.o1
liquid in the manometer with a marker pen mol dm3 HCL,4 drops of distilled water and 4 drops
7. Then, placed the boiling tube in water bath at 200C of 0.1 mol dm3 sodium hydroxide
8. Start the stopwatch and mark the level of coloured 12. Make sure all the joints of the apparatus are air-
liquid in the manometer (after 10 minutes) tight
9. Record the final height of the coloured liquid in 13. Calculate and record the rate of anaerobic
the manometer using a ruler respiration in yeast by using a formula
10. Repeat the experiment by placing the boiling tube The change in height of coloured water in the
in water baths at 300C,400C and 500C manometer
11. Make sure all the joints of the apparatus are air- Time taken
tight 14. The results are tabulated in a table
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

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Tabulation of data: Tabulation of data:
Tempera The height of coloured Rate of
pH The height of coloured liquid in Rate of
ture liquid in manometer(cm) anaerobic in
manometer (cm) anaerobic
(C0) initial final yeast (cm/min)
respiration in
20
yeast
(cm/min)
30

40

50

MADE BY MYRAMEL KLARIS 2013

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EXPERIMENT 15 F4 (CHAPTER 7) EXPERIMENT 16 F4 (CHAPTER 7)
Aim: To study the effect of concentration of glucose on Aim: To determine the oxygen and carbon dioxide contents in
the rate of anaerobic respiration in yeast inhaled and exhaled air

Problem statement: What is the effect of concentration of Problem statement: Does inhaled air contain more oxygen
glucose on the rate of anaerobic respiration in yeast? and less carbon dioxide than exhaled air?
Hypothesis: the higher the concentration of glucose the Hypothesis: Inhaled air contains more oxygen and less
higher the rate of anaerobic respiration in yeast carbon dioxide than exhaled air
Variables: Variables:
MV : concentration of glucose MV : type of air sample(inhaled or exhaled air)
RV : The rate of anaerobic respiration RV : percentage of oxygen and carbon dioxide in inhaled
CV : Concentration of yeast solution and exhaled air
CV : length of air used
Apparatus & Materials: Yeast solution, glucose solution, Apparatus & Materials: Potassium hydroxide solution,
vaselin, coloured liquid, paraffin oil, manometer tube, pottassium pyrogallate solution, water, J-tube, ruler, beaker
measuring cylinder , rubber tubing, clip ,glass tube, ruler, boilng tube, basin/water bath, ruber tubings
boiling tube, water bath, stopwatch, marker pen, rubber
stopper, thermometer , beaker, retort stand
Procedure: Procedure:
1. Filled the boiling tube with yeast suspension. 1. Turn the screw of the J-Tube until the end
2. Then the boiling tube is added with 10ml 5% 2. Dip the end of the J-Tube in water.Draw into the
glucose solution tube about 5cm of water
3. Glucose solution is heated to remove dissolved 3. Remove the J-Tube from the water.Draw into the
oxygen.the solution is left to cool tube about 10cm of air(inhaled air)
4. The boiling is filled with paraffin oil 4. Dip the open end of J-Tube into the water again
5. The apparatus is joined to a rubber stopper with .Draw in a little more water (to seal the air
glass tube,rubber tubing and the manometer column)
6. Vaseline is used to make sure all the joints is 5. Adjust the screw so that air column is sin the
airtight middle of the J-Tube
7. The apparatus is placed to a retort stand 6. Immerse the J-Tube into the water bath for 2
8. Mark and record the initial height of the coloured minutes ,to stabilize the temperature of air sample
liquid in the manometer with a marker pen 7. Measure the length of air column using a ruler
9. Start the stopwatch and mark the level of coloured .Record the measurement as P cm
liquid in the manometer (after 10 minutes) 8. Expel some of the water in the J-tube leaving
10. Record the final height of the coloured liquid in about 2-3mm from the end of the tube
the manometer using a ruler 9. Dip the open end of the J-Tube into the potassium
11. Repeat the experiment by 10% and 30% glucose hydroxide and draw in about 2-3cm of the
solution solution(potassium hydroxide absorbs carbon
12. Calculate and record the rate of anaerobic dioxide from the air column)
respiration in yeast by using a formula 10. Remove the test tube from the solution and move
The change in height of coloured water in the the air column to and fro several times
manometer 11. Repeat step 6 and 7 .Record the length of air
Time taken column as q cm
13. The results are tabulated in a table 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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11
 18. Compare the percentage of oxygen in inhaled and
exhaled air

Tabulation of data: Tabulation of data:

Concentrati The height of coloured Rate of
on of liquid in the manometer anaerobic
glucose (%) (cm) respiration(
cm/min)
initial final
5

10

20

Tabulation data for EXPERIMENT 16

Data for inhaled air

Length of inhaled air column at the beginning P
experiment
Length of inhaled air column after treating with Q
potassium hydroxide solution
Length of inhaled air column after treating with R
potassium pyrogallate solution
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 X

experiment
Length of inhaled air column after treating with Y
potassium hydroxide solution
Length of inhaled air column after treating with Z
potassium pyrogallate solution
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

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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 Problem statement: What is the effect of interspecific
to the colour change in cotton wool and the increase in competition between maize and paddy plants on their
temperature of thermometer? growth?
Hypothesis: As the number if cigarette increase ,the more Hypothesis: Maize plant grow taller than paddy plant
brownish the colour of cotton wool and the higher the
temperature in thermometer
Variables: Variables:
MV : the number of cigarette MV: Type of plant
RV : Change in cotton wool and increased in temperature RV: Growth of plant
of thermometer FV: Distance between each seedling/amount of water/
CV : Volume of universal indicator intensity of sunlight/nutrient/temperature (ONLY ONE)
Apparatus & Materials: U-Tube,glass tube,boiling Apparatus & Materials: Tray, oven, balance and ruler,
tube,suction pump,temperature,measuring paddy, maize, soil, water
cylinder,boiling tube ,universal indicator,cotton
wool,cigarette
Procedure: 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.
1. Set up the apparatus as shown in the figure above. 8. The average dry mass of seedlings is measured using a balance and
2. 50ml of universal indicator is measured using recorded.
9. Steps 7-8 are repeated with maize seedlings in tray Y and maize and
measuring cylinder and poured into the boiling
paddy seedlings in tray Z.
tube 10.All data are recorded in a table.
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

Tabulation of data: Tabulation of data:

Before After experiment Types of Initial dry Final dry Difference
experiment
Temperature (0C) plants(Tray) mass (g) mass (g) in dry mass

Colour of cotton wool (g)

Paddy (X)
Colour of the universal
indicator Maize (Y)
Paddy (Z)
Maize (Z)

MADE BY MYRAMEL KLARIS 2013

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EXPERIMENT 19 F4 (CHAPTER 8) EXPERIMENT 20 F4 (CHAPTER 8)
Aim: To study how population size of species mimosa Aim: To study the effect of light intensity on the population
pudica and imperata cylindrica can be determined in growth rate of lemna minor
your school field
Problem statement: What is the population size of Problem statement: What is the effect of light intensity on the
mimosa pudica and imperata cylindrica in the school field? growth rate of lemna minor?
Hypothesis: The population size of species mimosa pudica Hypothesis: The higher the light intensity the higher the growth
plant is higher than species imeprata cylindrica in the rate of lemna minor at the end of experiment
school field
Variables: Variables:
MV : type of plant MV : light intensity
RV : population size RV : the growth rate of lemna minor
CV : quadrat size CV : initial number of lemna minor
Apparatus & Materials: Plant species Mimosa Pudica and Apparatus & Materials: Lemna minor,pond water,light
imperata cylindrica ,plastic quadrat,marker pen,A4 bulb(5,40,80 watts),beaker,ruler,measuring cylinder,
paper,graph paper waterproof paint

Procedure: Procedure:
1. School field was chosen as the field study 1. Three beakers are prepared and filled with 500ml
2. Quadrats size 1mx1m was used of water in each beaker
3. Two plants species mimosa pudica and imperata 2. The beakers are labeled as A,B and C with
cylindrica was identified waterproof paint
4. The quadrats were thrown at random in the school 3. 5 lemna minor are put into each baker
field 4. Each beaker is placed at 30cm from the lamps with
5. The area of coverage each plant species were counted different light intensities ,that is 5 watts ,40 watts,
6. If more than half of the squares in the quadrat are and 80 watts respectively
covered ,the area of plant species will be counted.the 5. All the beakers are placed in area of the same
area is not counted if only less than half is covered temperature
7. Steps 5 to 7 was repeated for nine quadrats 6. Change the water in each beaker every 3 days
8. The area covered by plant species studied in each 7. After 7 days,the number of lemna minor in each
quadrat were recorded and tabulated in a table beaker is counted and recorded
9. The percentage coverage of plant species were 8. The growth rate of lemna minor is calculated by
calculated by using this formula : using formula:
Percentage of coverage The number of lemna minor
Time taken(day)
9. The result are recorded in a table

Tabulation of data: Tabulation of data:

Plan Number of plant species in the Total Percenta
t quadrat number ge
spe of plant coverage Light Number of lemna The growth
cies species( area (%) intensity rate of
m 2)
(watts) lemna
minor
1 2 3 4 5 6 7 8 9 10 Beginning end

5 5

40 5

80 5

MADE BY MYRAMEL KLARIS 2013

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MADE BY MYRAMEL KLARIS 2013
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