Year 2

Experiment # 11: Acid-Base Titration (0.1M H2SO4 & 0.1M Na2CO3)

Aim: Using experimental results to confirm stoichiometric values.
Skill Assessed: MM

CRITERIA
Pipette
a. Tip of pipette below level of the liquid when filling 1 mark
b. Bottom of meniscus resting on the 25cm3 mark 1 mark
Burette
c. The tip of burette is filled (no air bubbles present) before titrating 1 mark
d. Initial burette reading is accurately read 1 mark
e. Final burette reading is accurately read 1 mark

Total 5 marks

Experiment # 13: Thermometric Titration

Aim: To determine the endpoint of an acid/base titration using temperature changes.
Skill Assessed: MM

CRITERIA
Measuring Cylinder
a. Accurately measures volume of NaOH at eye level 1 mark
Burette
b. Fills the tip of burette (no air bubbles present) before titrating 1 mark
c. Burette read accurately at eye level 1 mark
Thermometer
d. Avoids contact of thermometer bulb with container 1 mark
e. Reads temperature accurately at eye level 1 mark

Total 5 marks
Experiment # 16: Effect of Temperature on the Rate of Reaction
Aim: To investigate the effect of temperature on the rate of reaction between sodium
thiosulphate, Na2S2O3 and sulphuric acid H2SO4.

Skill Assessed: ORR

CRITERIA
a. Method 2 marks
 Past tense
 All steps written in a logical sequence
b. Correctly formatted report (Date, Aim, Method.. etc) 1 mark

Table
c. Properly constructed table (i.e. table should be enclosed) 1 mark
d. Appropriate headings 1 mark
e. Correct units used in column headings 1 mark

Graph of Rate of reaction vs Temperature

f. Graph with self explanatory title 1 mark
g. Axes clearly labelled with units 2 marks
h. Points plotted correctly 2 marks
i. Smooth curve 1 mark
j. Appropriate scale where the graph occupies 75% or more
of the graph paper 1 mark
Total 13 marks
Experiment # 18: Heat of Solution
Skill Assessed: ORR

CRITERIA
a. Aim clearly stated 1 mark
b. Apparatus- essential ones listed 2 marks
- 2 missing – (1 mark)
- 3 missing - (0 mark)
c. Method 2 marks
1 Past tense
2 All steps written in logical sequence
d. Correctly formatted report (Date, Aim, Method.. etc) 1 mark
e. Diagram 2 marks
 Neatly drawn
 Properly labelled

Table
f. Properly constructed table (i.e. table should be enclosed) 1 mark
g. Appropriate headings 1 mark
Total 10 marks

Experiment # 19
IMPLEMENTATION
Introduction
1 Includes problem statement
2 Background information
a) Identify the chemical in vitamin C and the type of reaction it undergoes.
b) Briefly state main objective of the experiment and the method used.

a) Method: 1mark
 Written in past tense and linked to proposal
b) Results 4marks
 Correct formulae and balanced equation--------------------------------2 marks

C6H8O6 (aq) + I2(aq) → C6H6O6 (aq) + 2HI (aq)

Table of Results
 Title of table self explanatory---------------------------------------------1mark
 Data written correctly to a consistent number of decimal places----1mark
c) Discussion 5marks
Explanation ---------2marks
 Provide background on vitamin C and its importance to health
 State the juice that uses a greater volume of iodine (for titration) or a greater number of
drops of iodine
 Link volume of iodine used or drops of iodine used in each case to the amount or
concentration of Vitamin C in heated or unheated juice
Interpretation -----------2marks
1 Explains the reaction between vitamin C and iodine
2 How does heat affects the vitamin C content
Trends -------------------1mark
1 Stated
d) Limitations 3marks
1 Sources of error identified----1mark
2 Precautions stated--------------1mark
3 Limitation stated--------------- 1mark
e) Reflections 5marks
1 Relevance between the experiment and real life -----------------1mark
2 Impact of knowledge gain from experiment on self--------------1mark
3 Justification for any adjustment made during experiment-------1mark
4 Communication of information--------------------------------------2marks
(Use of appropriate scientific language, grammar and clarity of expression)

f) Conclusion 2marks
4 Clearly sated ----1mark
5 Related to aim --1mark
Total 20 marks
Experiment # 20: Planning and Designing – Test for Unsaturation
Skill assessed: P&D

Problem Statement
Two brands of cooking oil are consumed by the majority in Jamaica. Coconut oil made form
coconut and vegetable oil from vegetables. The Heart foundation of Jamaica wants to
recommend the healthier cooking oil to the population. Plan and design an experiment to
determine which cooking oil is healthier.

a. Hypothesis must be clearly stated and testable 2 marks

b. Aim must be concisely stated and relevant to hypothesis 2 marks
c. Apparatus- essential ones listed 2 marks
- 2 missing – (1 mark)
- 3 missing - (0 mark)
d. Method must be logically sequenced and in the correct 2 marks
e. The controlled, responding and manipulated variables clearly stated 3 marks

f. Expected Results 2 marks

(i) For titration method- Colour change of Br2 (aq) or H+/ KMnO4
- Stating that one cooking oil will require more
of the oxidizing agent
(ii) For rates method – one margarine will take a shorter time to react

g. Limitation / Assumptions / Precautions 1 mark

Any one stated Total 14 marks