Professional Documents
Culture Documents
Section B Untuk
Bahagian B Kegunaan
Pemeriksa
[20 marks]
[20 markah]
Diagram 1
Rajah 1
(i) Shade the part which is the most sensitive to umami taste.
Lorekkan bahagian yang paling sensitif terhadap rasa umami.
[1 mark]
[1 markah]
Jumlah
(ii) Underline the correct answer for the following statement: 1
Gariskan jawapan yang betul untuk pernyataan berikut:
[Lihat halaman 4sebelah
55 TERHAD
TERHAD 11 55
Untuk
Structures which consist of receptors to detect taste are known as Kegunaan
(taste buds / flavours). Pemeriksa
Struktur yang terdiri daripada reseptor untuk mengesan rasa
dikenali sebagai (tunas rasa / perisa).
[1 mark]
[1 markah]
2(a)
2(b)
1 (a) Mark ( ) for the correct statements about the physical characteristics of
water. 2
Tandakan ( ) untuk pernyataan yang betul mengenai ciri fizikal air.
2 (a) Mark ( ) for the correct statements about the physical characteristics of
water.
4(b)
Jumlah
4
[2 marks]
[2 marks]
(b) Write TRUE or FALSE for the following statements.
TRUE /
Statement
FALSE
(i) A real image is an image that is formed on a
screen while a virtual image is an image that
cannot be formed on a screen.
(ii) Rainbows form through the scattering of light.
[2 marks]
Cold-blooded
Can live on land and in water
The eggs are fertilized inside the female’s
body.
Diagram 3.1
Which of the following are true about the frog? Tick (√) the correct
answer.
[2 marks]
Diagram 3.2
[2 marks]
4 (a) Diagram 4 shows stereoscopic and monocular vision. Label the types of
the vision in the Diagram 4.
Diagram 4
[2 marks]
(b) State the importance of stereoscopic and monocular vision.
Stereoscopic vision Monocular vision
Importance
[2 marks]
Diagram 5
[2 marks]
(b) Underline the correct answers on the animal adaptation in the respiratory
system.
(i) Gills in the fish consist of (valves / filaments) that provide a large
surface area for the diffusion of gases.
(ii) The respiratory system of insects is known as the (trachea /
spiracle) system.
[2 marks]
Answer scheme
2. (a)
(i) The boiling point of water is 100 °C.
(ii) The freezing point of water is 50 °C.
(iii) Water is a brown liquid.
(iv) The density of water is 1 g/cm3.
(b)
3. G
4. G
5.