PEPERIKSAAN PERTENGAHAN TAHUN BIOLOGY TINGKATAN EMPAT KERTAS 3 Satu jam tiga puluh minit PERATURAN PEMARKAHAN

4551/3 BIOLOGY KERTAS 3 1½JAM PEPERIKSAAN PERTENGAHAN TAHUN 2016 _________________________________________________________________________________ BI...
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4551/3 BIOLOGY KERTAS 3 1½JAM

PEPERIKSAAN PERTENGAHAN TAHUN 2016 _________________________________________________________________________________ BIOLOGY TINGKATAN EMPAT KERTAS 3 Satu jam tiga puluh minit _________________________________________________________________________________

PERATURAN PEMARKAHAN

Peraturan Pemarkahan ini mengandungi 16 halaman bercetak [Lihat halaman sebelah

SCHEME QUESTION 1 No 1(a) [KB0603Measuring Using Numbers]

(b) (i) [KB0601 – Observation]

MARK SCHEME Able to record all the data correctly Sample answer: Temperature of water bath (°C ) 5 28 37 45 55

Score 3

Time taken for iodine solution remain yellowish (minute) 12 8 3 5 15

Able to record 3 – 4 data correctly Able to record 2 data correctly Able to record only 1 data / not able to respond / wrong response Criteria : P1 : Temperature of water bath P2 : Time taken for iodine solution remain yellowish Sample answers for accurate observation (P1 + P2):

2 1 0 Use the scoring summary provided.

[horizontal observation] 1. At temperature 5°C, time taken for iodine solution remain yellowish is 12 minutes. 2. At temperature 37°C, time taken for iodine solution remain yellowish is 3 minutes. 3. At temperature 55°C , time taken for iodine solution remain yellowish is 15 minutes. [vertical observation] 4. Time taken for iodine solution remain yellowish for temperature 37°C is faster than 5°C/28°C/45°C/55°C// vice versa. Sample answer for inaccurate observation (only P1 / P2): 1. At temperature 5°C, time taken for iodine solution remain yellowish is low. 2. At temperature 37°C, time taken for iodine solution remain yellowish is the fastest.

Page 2

3. At temperature 55°C, time taken for iodine solution remain yellowish is the slowest. Sample answer for idea level: 1. Temperature influence time taken for iodine solution remain yellowish. 2. The time taken is different for each temperature.

Scoring summary: Able to state One accurate observation And One accurate observation One accurate observation And One Inaccurate observation One Inaccurate observation And One Inaccurate observation One accurate observation And One idea level One accurate observation And One wrong observation One Inaccurate observation And One idea level One idea level And One idea level One Inaccurate observation And One wrong observation One idea level And One wrong observation

(b) (ii) [KB0604 – Making Inference

Score 3 2 1

0

Criteria : P1 : Rate of enzyme reaction P2 : low / high Sample answer for accurate inference : [horizontal inference] 1. (At temperature 5°C), the rate of enzyme(amylase) reaction is low. 2. (At temperature 37°C), the rate of enzyme reaction is high. 3. (At temperature 55°C), the rate of enzyme reaction is low.

Use the scoring summary provided

[ vertical inference ] 4. At temperature 37°C, the rate of enzyme reaction is higher than the rate of enzyme reaction at 5°C/28°C/45°C/55°C// vice versa. Sample answer for inaccurate inference : 1. At temperature 5°C, enzyme(amylase) reaction is low. 2. At temperature 37°C, enzyme reaction is high. 3. At temperature 55°C, enzyme reaction is low. Sample answer for idea level: 1.

Temperature influence the enzyme reaction.

Page 3

Scoring summary : Able to state One accurate inference And One accurate inference One accurate inference One inaccurate inference One inaccurate inference One inaccurate inference One accurate inference One Idea Level One accurate inference One Wrong inference One inaccurate inference One Idea Level One Idea Level One Idea Level One inaccurate inference One Wrong inference One Idea Level One Wrong inference (c) [KB0610 – Controlling Variable]

Score 3 2 1

0

Able to state all 3 variables and methods to handle each variable correctly. ( 6 ticks) Sample answer Variable

3 Methods to handle the variable

Manipulated variable Temperature

Use different temperature for each Experiment / Use the temperature at 0°C, 5°C, 28°C, 37°C, 45°C and 55°C.

Responding Variable: Time taken (for colour changes of the starch solution) //

Measure and record time taken for iodine solution remain yellowish using the stopwatch//

The rate of enzyme reaction

Calculate the rate of the reaction using formula 1/time

Constant variable Immersion time //

Fix the time to immersed the test tube with enzyme and saliva for 5 minutes//

Volume of the starch solution//

Use 5 ml of starch solution//

Concentration of the saliva// Volume of saliva

Use 1% starch suspension// Use 1 ml of saliva

Page 4

Able to state 4 – 5 ticks Able to state 2 – 3 ticks No response or incorrect response or 1 ticks only (d) [Kb0611State Hypothesis]

Able to state the hypothesis relating the manipulated variable and the responding variable correctly : P1 : manipulated variable (temperature) P2 : responding variable ( Time taken for iodine solution remain yellowish /rate of enzyme (Amylase) reaction/activity H : relationship of P1 and P2

2 1 0

3

Sample answer 1. The higher the temperature, the higher the rate of enzyme Reaction/ time taken for iodine solution remain yellowish (until it reaches the optimum temperature) 2. When the temperature increase, the rate of enzyme reaction also increase (until the optimum temperature). 3. The rate of enzyme reaction increase with the increase of the temperature until the optimum temperature

Able to state a hypothesis relating the manipulated variable and the responding variable but less accurate.

2

Sample answer : 1. Different temperature will increase the rate of enzyme reaction differently. 2. The temperature influence the rate of the enzyme reaction/ time taken for iodine solution remain yellowish. 3. The optimum temperature for enzyme reaction is 37°C.

Able to state one idea of a hypothesis. 1 Sample answer 1. The temperature influence the enzyme reaction. No response or incorrect response.

0

Page 5

(e) (i) [KB0606 – Communic cating data]

(e) (ii) [KB0607 – Correlating time and space]

Able to construct a table correctly with the following aspects. T-Title in the table with correct units D-All data collected are correct C-Rate of the reaction calculated are correct

3

- 1 mark - 1 mark - 1 mark

Temperature (°C)

Time taken for iodine solution remain yellowish (minute)

Rate of reaction (1/t)(min⁻1)

5°C 28°C 37°C 45°C 55°C

12 8 3 5 15

0.08 0.13 0.33 0.20 0.07

Any two correct aspects

2

Any one correct aspects

1

No response or incorrect response

0

Able to draw the graph correctly which include the following aspect: P(paksi) : correct title and scale of x-axis and y-axis T(titik) : Transfer all five points correctly B(bentuk) : Correct and smooth curve

- 1 mark - 1 mark - 1 mark

Any two correct aspects

2

Any one correct aspects

1

No response or incorrect response

0

Page 6

(f)

Able to state the relationship between the rate of enzyme Reaction and the temperature base on criteria : R1- Relationship : the temperature increases, the rate of enzyme reaction also increase. R2 – Explanation 1 : at 37°C // At the optimum temperature the starch was hydrolyzed ( completely by amylase / enzyme) R3- Explanation 2 : at the maximum rate. Sample answer : 1. As temperature increases the rate of enzyme reaction also increase. At optimum temperature the starch was hydrolyzed(completely) by amylase at the maximum rate.

3

Able to explain the relationship based on any two criteria. Sample answer : 1. As temperature increases the rate of enzyme reaction also increase. At optimum temperature the starch was hydrolyzed completely by amylase.

2

Able to explain the relationship based one criteria only. Sample answer: 1. The higher of the temperature, the higher the rate of the enzyme reaction // hypothesis statement

No response or incorrect response

1

0

Page 7

(g) [KB0605 – Predicting ]

Able to predict and explain the outcome of the experiment correctly with the following criteria: C1 – the time taken is shorter/less/less than 3 min C2 – because more binding site / active sites C3 – the rate of reaction higher / more than 0.33 min⁻2 Sample answer: 1. The time taken is shorter because there is more binding site been occupied by the substrate. So the rate of reaction is higher.

(h) [KB0609 – Define Operationally]

3

Any two criteria stated

2

Any one criteria stated

1

No response or incorrect response

0

Able to define operationally the enzyme K1 – saliva act on starch K2 – change the blue black solution into yellowish K3 – affected by temperature Sample answer: 1. Enzyme is saliva that act on starch and change the blue black solution into yellowish. The enzyme reaction is affected by temperature.

3

Any two criteria stated

2

Any one criteria stated

1

No response or incorrect response

0

Page 8

(i) [KB0602 – Classify]

Able to classify the all enzyme and its suitable medium for reaction Correctly. Sample answer: Enzyme Enzim Amylase

Medium for reaction Medium untuk tindakbalas Neutral

Pepsin

Acidic

Trypsin

Alkaline

3

Any two enzyme and its suitable medium for reaction correctly

2

Any two enzyme and its suitable medium for reaction correctly

1

No response or incorrect response

0

Page 9

QUESTION 2 PROBLEM STATEMENT (01) No. 2(i)

Mark Scheme Able to state a problem statement relating the manipulated variable (MV) with the responding variable (RV) correctly.

KB061201

Score 3 2P , H

P1 : MV (size of molecules // substances / solute / solution / at least pair of suitable solution ( one small & one large) P2 : RV (Diffuse through ……… and can’t diffuse out / through semipermeable membrane / visking tubing // can cause a rise/ change / increase / decrease in liquid level in the capillary tube H : Question form and have question mark Sample answer : 1. What substances can cause a raise / change / increase / decrease in liquid level in the capillary tube ? 2. What substances / solution / solute can diffuse through a visking tubing / semipermeable membrane ? 3. What size of molecule can diffuse through a visking tubing / semipermeable membrane ? 4. Can water / glucose cause a raise / change / increase / decrease in liquid / sucrose level in the capillary tube ? Able to state a problem statement inaccurately

2

Sample answer : 1. What size of molecule can diffuse through a visking tubing / semipermeable membrane . 2. Can glucose diffuse through a visking tubing / semipermeable membrane . 3. Can water / glucose cause a raise / change / increase / decrease in liquid / sucrose level in the capillary tube. Able to state a problem statement at idea level Sample answer :

P1, P2 P1 , H P2 , H

1 P1 / P2

1. What molecules can diffuse through a membrane ? 2. Can starch and glucose / sucrose enter a membrane. No response or wrong response

0

** Only H – Reject Page 10

HYPOTHESIS (02) No.

Mark Scheme Able to state a hypothesis relating the manipulated variable to the responding variable correctly. P1 : MV – small and large P2 : RV - raise / change / increase / decrease in liquid level in the capillary tube // Diffuse through visking tubing / semipermeable membrane H : relationship (can …….can’t)

Sample answer : 1. Water molecules can cause a rise / change in level of sucrose in the capillary tube. 2. Small molecules / substances can diffuse through visking tubing but not the large molecules. 3. Water / glucose molecules can diffuse through the visking tubing but not starch / sucrose molecules.

3

Able to state a hypothesis inaccurately Sample answer : 1. Water / glucose can cause a raise / change / increase / decrease in liquid / sucrose level in the capillary tube 2. The diffusion / movement of molecules through visking tubing is based on the size of molecules / type of substances. 3. Different sizes of molecules can diffuse through visking tubing. 4. The movement of molecules through the semipermeable membrane is based on the size of molecules . Able to state a hypothesis at idea level

2 P1, P2 P1 , H P2 , H

Sample answer : 1. Some molecules can cause a raise / change / increase / decrease in liquid level in the capillary tube 2. Some molecules can pass through the semipermeable membrane / visking tubing. 3. Small molecule/ glucose can pass through visking tubing. No response or incorrect response

1

0

Page 11

VARIABLES (03) No.

Mark Scheme

Score

2 (ii) Able to state all three variable correctly KB061203 Sample answer : 1. Manipulated : Size of molecules / type of substances / solute // glucose and sucrose / starch and water

3

2. Responding : Change / increase in level of sucrose / liquid in the capillary tube // diffusion of molecule in visking tubing 3. Fixed : Visking tubing / any other semipermeable membrane (fresh egg) /temperature / concentration of substances in visking tubing. Able to state any two variable correctly

2

Able to state any one variable correctly

1

No response or incorrect response

0

Page 12

LIST OF APPARATUS AND MATERALS (04) 2 (iv) KB061205 Apparatus

Materials

Score

Capillary tube, ruler, beaker, Syringe, Retort stand, Stopwatch

Sucrose solution* / starch* , distilled water* / glucose*. visking tubing, cotton thread

3 6A + 4M

*molecule must different size Capillary tube, ruler + any two Other apparatus

Sucrose solution, distilled water.visking tubing

2 4 - 5A + 3M

Capillary tube, ruler + any two Other apparatus

visking tubing, distilled water

1 2 - 3A + 2M

Page 13

PROCEDURE (05) 2 (v) KB061204 No 1

Description A visking tubing about 8 cm long is cut

Keywords

K’s

Cut

K1

Value / 8cm

K2

2a

The visking tubing is soaked in water for about 5 minutes to soften it.

soaked

K1

2b

The visking tubing is opened and one of the tube is tied tightly With a piece of cotton thread to form a bag

tied

K1

Value / 30%

K2

filled

K1

tied tightly

K5

rinsed

K5

6

The other end of the visking tubing is tied tightly to the bottom of the capillary tube The outer surface of the visking tubing is rinsed with distilled water The capillary tube is clamped vertically to the retort stand.

Clamped

K1

7

250ml distilled water is filled in beaker

Value / 250ml

K2

Filled

K1

Immersed

K1

30% sucrose solution & distilled water

K4

Initial level is marked

K1

3 The visking tubing is filled with 30% sucrose solution using a syringe 4 5

8a

8b

The visking tubing that contain 30% sucrose solution is immersed in a beaker filled with distilled water

The initial level of the sucrose solution in the capillary tube is marked at the beginning of the experiment by using thread / marker pen.

Page 14

9a

The final level of the sucrose solution in capillary tubing is recorded every 10 minutes for a duration of 40 minutes by using meter rule.

Final level , Recorded , meter rule

K3

9b

Step 1 – 9 is repeated three time to get accurate / average Reading / answer

Repeated, accurate / average reading

K5

10

All data is recorded / tabulated in a table

Tabulated / recorded in table

K1

K1 : Preparation of materials and apparatus (any 4) K2 : Operating the constant variable (any 1) K3 : Operating the responding variable (any 1) K4 : Operating the manipulated variable (any 1) K5 : Steps to increase reliability of results accurately / precaution (any 1)

No.

Mark Scheme

Score

Able to describe all the K’s 2 (v)

5K

3

4K

2

Any 2K

1

No response or incorrect response / 1K

0

Page 15

PRESENTATION OF DATA (06) 2(vi) KB061203 No.

Mark Scheme

Score

Able to present all the data with units correctly 2(vi)

Criteria : Content in visking tubing – Sucrose / starch

2 1M

Content in beaker

- Water / glucose

Change / increases in height + correct unit

- 1M

Sample answer:

KB061203

Content in visking tubing

Content in beaker

Sucrose / starch

Water / glucose

Change in liquid level in capillary tube (cm²)

Able to present a table with a least two tittles correctly Sample answer: Type of solution

Change in liquid level In capillary tube (cm²)

1

No response or incorrect response / 1K

0

END OF MARK SCHEME

Page 16

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