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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014 (SET 1) 4551/3

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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014
Question 1
No Mark Scheme Score
KB0603 Measuring Using Number
1(a)

Able to record all 3 readings for the volume of fruit juices used to
decolourise 1 ml DCPIP solution correctly

Type of fruit juice Volume of fruit juice used
to decolourise 1ml DCPIP
solution (ml)
Lime 1.6
Lemon 2.2
Orange 2.8

3

Able to record any 2 readings correctly

2
Able to record any 1 reading correctly

1
No response or incorrect response or any one reading correct only

0
KB0601 - Observation
(b) (i) Able to state two different observations correctly :
P1 Type of fruit juice
P2 Volume of fruit juice used to decolourise 1ml DCPIP solution

Horizontal observation :

1. Volume of lime juice used to decolourise 1ml DCPIP solution is 1.6 ml
2. Volume of orange juice used to decolourise 1ml DCPIP solution is 2.8 ml

Vertical observation :

1. Volume of lime juice used is less than orange juice to decolourise 1 ml of
DCPIP.// vice versa

3

Able to state one observation correctly and two inaccurate
observations.

1. Volume of lime juice/lemon juice/orange juice used to decolourise 1ml
DCPIP solution is 1.6/2.2/2.8

2. Volume of lime juice/lemon juice/orange juice used is 1.6ml / 2.2ml /
2.8ml.

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Able to state the observations at idea level

1. The volume of lime juice is less.
2. The volume of orange juice is more.

1
No response or incorrect response

0

Scoring

Correct Inaccurate Idea Wrong Score
2 - - - 3
1 1 - -
2
- 2 - -
1 - 1 -
1
- - 2 -
1 - - 1
- 1 1 -
- 1 - 1
0
- - 1 1

KB0604 - Making inference
(b) (ii) Able to make two inferences correctly based on the following criteria
(Any two criterias)

criteria:
P1 : more/less ascorbic acids
P2 : percentage/concentration of vitamin C more/less

1. Lime juice contains more ascorbic acid due to high
percentage/concentration of vitamin C.
2. Orange juice contains less ascorbic acid due to low
percentage/concentration of vitamin C.

3
Able to make one correct inference and one inaccurate or two
inaccurate inferences
(any one criteria)

1. Lime juice contains more ascorbic acid / percentage /concentration
of vitamin C.
2
SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014 (SET 1) 4551/3

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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014
2. Orange juice contains less ascorbic acid / percentage /concentration
of vitamin C.

Able to state only one correct inference or two inferences at idea level

1. Lime/lemon/orange juice contain vitamin C.

1

No response or incorrect response

Scoring

Correct Inaccurate Idea Wrong Score
2 - - - 3
1 1 - - 2
- 2 - -
1 - 1 - 1
- - 2 -
1 - - 1
- 1 1 -
- 1 - 1 0
- - 1 1

0

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KB0610-Controlling variables
(c) Able to state all 3 variables and methods to handle the variable
correctly

Variable Method to handle the variable

Manipulated variable

Type of fruit juices

Use different type of fruit juice
Use lime juice, lemon juice and orange
juice

Responding variable

1. Volume of fruit juice
used to decolourise DCPIP
solution

2. The percentage of
vitamin C

Record the volume of fruit juice used to
decolourise 1ml DCPIP solution by using
a syringe.

Calculate the percentage of vitamin C
using a formula

Controlled variable

1. Volume of DCPIP
solution

2. Concentration of
DCPIP

Fixed/use the same volume of DCPIP
solution at 1 ml in each experiment

Fixed/use the same concentration of
DCPIP solution at 1.0% in each
experiment

All 6 ticks

3

Able to state 3- 5 ticks

2

Able to state 1-2 ticks

1
No response or incorrect response

0

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KB0611-State hypothesis
(d) Able to state a hypothesis relating manipulated variable and
responding variable correctly with the following aspect :

P1 Manipulated variable Lime , lemon and orange
juices (all) / Type of fruit juices
P2 Responding variable Volume of fruit juice used to decolourise
DCPIP solution / percentage of vitamin C
R - relationship greater/less/more

1. Volume of lime juice used is less/more compared to /than lemon
and orange juice to decolourise 1 ml of DCPIP solution.
2. Lime juice has higher/lower percentage of Vitamin C than lemon
and orange juice.

3
Able to state a hypothesis relating the manipulated variable and the
responding variable inaccurately.

1. Different type of fruit juices different volume of fruit juice used
to decolourise DCPIP solution .
2. The lesser the volume of fruit juice used to decolourise DCPIP
solution the higher the percentage of vitamin C.
3. Lime juice used less/more volume of fruit juice to decolourise
DCPIP solution compared to lemon juices.

2
Able to state one idea of a hypothesis

1. Volume of lime juice used to decolourise DCPIP solution is less.

1
No response or incorrect response
If no P1 and P2, no mark for R

0

KB0606 Communicating data
(e) (i) Able to construct a table which contain the following aspects :

(T): Titles with correct units (3 titles)
(D): Record all data correctly
(C): Calculate the percentage of vitamin C

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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014

Type of
fruit
juice
Volume of fruit
juice to
decolourise 1ml
DCPIP solution
(ml)

Percentage of
vitamin C (%)
Lime 1.6 0.063
Lemon 2.2 0.045
Orange 2.8 0.036

Any two aspects correctly

2
Any one aspect correctly

1

No response or incorrect response

0

(e) (ii)

Able to draw a bar chart correctly
Axes (P) both axes are labelled with correct units and
uniform scales - 1 mark
Points(T)- Able to draw 3 bars correctly - 1 mark
Shape(B)- Three bars are labelled (must same width) - 1 mark

Refer bar char

3
C
D
T
SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014 (SET 1) 4551/3

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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014

Any two criteria correctly

2

Any one criteria correctly

1
No response or incorrect response

0
KB 0608 Interpreting data
(f)

Able to explain the relationship between the volume of fruit juice used
to decolourise DCPIP solution based on following aspects :

R1- state the relationship
E1- lime juice contain the most/highest ascorbic acid/ orange juice contain
the least/lowest ascorbic acid
E2- concentration of vitamin C is the highest/lowest

1. The lower the volume of fruit juice used to decolourise DCPIP solution
the higher the percentage of Vitamin C in the fruit juice. Lime juice
contain the highest ascorbic acid therefore the concentration of vitamin
C is the highest among lemon and orange juices.
2. The higher the volume of fruit juice used to decolourise DCPIP solution
the lower the percentage of Vitamin C in fruit juice. Orange juice
contain the lowest ascorbic acid therefore the concentration of vitamin C
is the lowest among lime and lemon juices.

Note :
i) No mark for E1 and E2 if the sample of fruit juice is not stated.
ii) No mark for explanation if relationship is wrong.
iii) Reverse relationship is idea, E1 & E2 can be accepted.
iv) Reject inversely proportional as relationship.(idea). No mark for
R1 but E1 & E2 can be accepted

3

Able to explain the relationship incompletely
Only two aspects
( R1 + any Es )

2

Able to explain the relationship at idea level or only state the
relationship.
Only 1 aspect
R1 only
R1 idea level + E1 or E2

1
No response or incorrect response

0
SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014 (SET 1) 4551/3

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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014
KB0609 Defining by operation
(g) Able to state the definition of population distribution on the following
criteria:

P1 - The content of ascorbic acids in a fruit juice
P2 - That can be determined with the volume of fruit juice to decolourise
1ml DCPIP solution
P3 - it is affected by the different type of fruit juice

Vitamin C is the content of ascorbic acids in a fruit juice
(lime/lemon/orange juice) determine by the volume of fruit juice to
decolourise 1ml DCPIP solution and it is affected by the different type of
fruit juice.

3

Any two correct / 2 Ps

2

Any one correct / 1 P

1

None of the above or no response or incorrect response

0
KB0605 - Predicting
(h) Able to predict correctly and explain the prediction based on the
following criteria:

P1 The volume of lemon juice used to decolourise DCPIP solution is less
than 2.2 ml (any number less than 2.2 ml)
P2 Vitamin C is oxidized
P3 ascorbic acid content is less/concentration of vitamin C is less/lower

The volume of lemon juice used to decolourise DCPIP solution is less
than 2.2 ml due to vitamin C in fruit juice is oxidized causes the content of
ascorbic acid is less / concentration of vitamin C is less.

3
Two Ps correct including P1

The volume of lemon juice used to decolourise DCPIP solution is less than
2.2 ml due to vitamin C in fruit juice is oxidized.

2

Only P1 correct
Note
Prediction must be correct.
1
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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014
No response or incorrect response

0

KB0602 - Classifying

(i)

Able to classify all reagent and materials to be tested correctly:

Reagent Material to be tested
Ascorbic acid solution
1.0%

DCPIP solution 0.1%

Apple juices

Pineapple juice

All 4 ticks

3

At least 3 ticks

2
At least 2 ticks

1

No response or wrong response

0

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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014
QUESTION 2
PROBLEM STATEMENT (01)
No. Mark Scheme Score
2(i)
KB061201

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

3
3P

P1 : Manipulated variable
(Concentration of nutrient /sugar/glucose)

P2 : Responding Variable
( Time taken for lime water to turn cloudy // rate of anaerobic
respiration in yeast)

P3 : Relationship between the variables in a question form
(Question form)

1. How does the concentration of nutrient /sugar/glucose affect
the time taken for the lime water to turn cloudy // rate of
anaerobic respiration in yeast?
2. What is the effect of concentration of nutrient /sugar/glucose
on the time taken for the lime water to turn cloudy // rate of
anaerobic respiration in yeast?
3. Does the concentration of nutrient /sugar/glucose affect the
time taken for the lime water to turn cloudy // rate of
anaerobic respiration in yeast?

Able to state a problem statement inaccurately

1. Does nutrient affect the time taken for the lime water to turn
cloudy // rate of anaerobic respiration in yeast?

2. Does the concentration of nutrient /sugar/glucose affect the
time taken for the lime water to turn cloudy // rate of
anaerobic respiration in yeast.

2
P1, P2

P1, P3

P2, P3

SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014 (SET 1) 4551/3

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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014

Able to state a problem statement at idea level
1. Concentration of nutrient/sugar/glucose affect the time taken?
2. Does the time taken for the lime water to turn cloudy
different/change.

** Reverse Problem Statement

Does the time taken for the lime water to turn cloudy
affect the concentration of nutrient /sugar/glucose ?

1
P1 / P2

No response or incorrect response
** Only P3 Reject

0

HYPOTHESIS (02)
No. Mark Scheme Score
2 (ii)
KB061202
Able to state a hypothesis correctly based on the following aspects:

3

P1 : Manipulated variable
(Concentration of nutrient /sugar/glucose)

P2 : Responding variable
(Time taken for lime water to turn cloudy // rate of anaerobic
respiration in yeast)

P3 : Relationship

The higher/lower the concentration of nutrient/sugar/glucose the
shorter the time taken for the lime water to turn cloudy
// the higher/lower the rate of anaerobic respiration in yeast .

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Able to state a hypothesis inaccurately based on any two aspects.

2

1. Time taken for lime water to turn cloudy // rate of anaerobic
respiration is affected/influenced by concentration
nutrient /sugar/glucose.
2. Different concentration of nutrient /sugar/glucose solution
take different time to turn lime water cloudy.
3. The time taken for the lime water to turn cloudy is
affected/influenced by the concentration of nutrient / sugar /
glucose.

Able to state a hypothesis at idea level

Nutrient affect the time taken for lime water to turn cloudy //
rate of anaerobic respiration.

1

No response or incorrect response 0

VARIABLES (03)
No. Mark Scheme Score
2 (ii) Able to state all three variables correctly

KB061203 3

1. Manipulated :

Concentration of nutrient /sugar/glucose

2. Responding :

The time taken for the lime water to turn cloudy // rate of
anaerobic respiration in yeast.

3. Fixed :

Volume of yeast suspension /temperature /pH

Able to state any two variables correctly

2
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Able to state any one variables correctly
1

No response or incorrect response
0

LIST OF APPARATUS AND MATERIALS (04)
2 (iv) KB061204

Apparatus Materials Score

Boiling tube, test tube , stoppers,
delivery tubes, measuring
cylinders, stopwatch
(5%) yeast suspension,
Glucose solution
(5,10,15%),
Distilled water,
Paraffin oil,
Lime water

3
7A + 5M

Boiling tube, stoppers, delivery
tubes, measuring cylinder,
stopwatch
(any 4-5)

(5%) yeast suspension,
Glucose solution
(5,10,15%),
Lime water

2
4-5A + 3M

Boiling tube, stoppers, delivery
tubes, stopwatch
(any 2-3)

(5%) yeast suspension,
Glucose solution
(5,10,15%),
Lime water

1
2-3A + 3M

PROCEDURE ( 05)
2 (v)
KB061205
No Description Keywords Ks
1. 5% glucose solution is boiled to remove any dissolved oxygen
and is cooled.
Boiled & cooled K5
2. A boiling tube is prepared with 5 ml of 5% yeast suspension
And 15ml of the boiled glucose solution.
Boiling tube is prepared K1
5 ml yeast suspension /
15 ml of glucose solution
K2
3. A thin layer of paraffin oil then is put on the top of the
mixture on the boiling tube.
Paraffin oil K5
4. The boiling tube is then corked with a stopper with delivery
tube and the end of the delivery tube is placed into a test tube
Corked with stopper with
delivery tube
K1
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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014
containing 5 ml lime water.
End of delivery tube is
placed lime water
K1
5.
The apparatus is left aside and the time taken for the lime
water to turn cloudy is recorded using a stopwatch.
Time
takenrecordedstopwatch
K3

6.
The experiment is repeated by replacing 5% glucose solution
with distilled water, 10% glucose solution and 15% glucose
solution.
Repeated using
5%,10%,15% glucose &
distilled water.
K4
7. The results is recorded in a table Recordtable K1

K1 : Preparation of materials and apparatus (all 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
2 (v)

Able to describe all the Ks

5 K
3

Any 3-4 K
2

Any 1-2 K 1

No response or incorrect response
0

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SKEMA PEMARKAHAN PRAKTIS BESTARI JUJ PAHANG 2014

PRESENTATION OF DATA ( 06)

2 (vi) KB061206

No. Mark Scheme Score
2 (vi)
Able to construct a table to record data based on the following criteria:

P1 : Manipulated Variable
P2 : Operating RV and RV with unit

Concentration of
nutrient /
glucose (%)
Time taken for the
lime water to turn
cloudy / (minutes)
Rate of
anaerobic
respiration,
(% /minutes)
10
15
20

2
KB061206

Able to construct a table to record data based on one aspect only

1

No response or incorrect response
0

END OF MARKING SCHEME
P1
P2