1 MARKING SCHEME MODUL 1 MPSM BIOLOGY PAPER - 2016 1 (a) KB060 Measuring using numbers Able to record all three readings accurately Type of fruit juice Volume of fruit juice used to decolourise 1ml DCPIP solution (ml) Lime 1.0 Papaya 2.0 Watermelon.6 Able to record 2 readings accurately 2 Able to record 1 readings accurately 1 KB0601 Observing 1 (b) (i) Able to state any two observations correctly 1. Volume of lime juice to decolourise 1ml DCPIP solution is 1.0ml 2. Volume of watermelon juice to decolourise 1ml DCPIP solution is.6ml Able to state one correct observation and one less accurate observation or state two inaccurate observations 1. Volume of lime juice to decolourise 1ml DCPIP solution is low / less 2. Volume of watermelon juice to decolourise 1ml DCPIP solution is high / more Able to state two ideas of the above observations correctly 1. Volume of lime juice is less 2. Volume of watermelon juice is more 2 1 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
2 (b) (ii) KB0604 Making inference Able to state one possible inference for each observation Sample answer 1. Lime juice contains more ascorbic acids due to high concentration / percentage of vitamin C 2. Watermelon juice contains less ascorbic acids due to low concentration / percentage of vitamin C Able to state one correct inference and one inaccurate inference or two inaccurate inferences Sample answer 1. Lime juice contains ascorbic acids due to high concentration / percentage of vitamin C 2. Watermelon juice contains ascorbic acids due to low concentration / percentage of vitamin C Able to state two inferences at idea level Sample answer 1. Concentration / percentage / of vitamin C is affected by fruit juice 2. Concentration / percentage / of vitamin C is affected by ascorbic acids 2 1 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
(c) KB0610 Controlling variables Able to state any 5-6 items from the table Variable Manipulated variable Type of fruit (juice). Responding variable Volume of fruit juice used to decolourise (1ml) DCPIP. OR Concentration / Percentage /of vitamin C Particular to be implemented Change the lime juice to papaya juice and watermelon juice Use different type of fruit juice such as lime juice, papaya juice and watermelon juice. Measure and record the volume of fruit juice used to decolourise 1ml DCPIP solution by using a syringe calculate the concentration / percentage of vitamin C by using formula: Volume of 0.1% ascorbic acids solution Volume of fruit juice (mgcm ³) OR Volume of 0.1% ascorbic acids solution X 0.1 Volume of fruit juice ( % ) Constant variable Volume of DCPIP sol. OR Concentra -tion of ascorbic acid Fixed the same volume of DCPIP solution at 1 ml. Fixed the same concentration of ascorbic acid solution at 0.1%. Able to state any 4-5 items 2 Able to state any 2 items 1 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
4 KB0611 Stating a hypothesis (d) Able to write a complete hypothesis statement based on the following criteria: P1 -manipulated variable Type of fruit juice // lime juice, papaya juice and watermelon juice P2-responding variable Volume of fruit juice to decolourise 1ml DCPIP Solution //the percentage /concentration of vitamin C H- Relationship 1. Lime juice has the highest concentration / percentage of vitamin C compared to papaya juice and watermelon juice 2. The volume of lime juice used to decolourise 1 ml DCPIP solution is the least compare to the volume of papaya juice and watermelon juice. Able to write any two criteria: P1 and P2 // P1 and H // P2 and H The concentration / percentage of vitamin C is affected by fruit juice Able to write hypothesis at idea level. Fruits / lime contains Vitamin C. 2 1 (e)(i) KB0606 Communicating Able to construct a table and contain these criteria: T Title with correct units D Record all the data correctly C calculate the percentage of vitamin C correctly Type of fruit Juice Volume of fruit juice to decolourise 1ml DCPIP solution (ml) Percentage of vitamin C (%) Lime 1.0 0.10 Papaya 2.0 0.05 Watermelon.6 0.0 Any two criteria 2 Any one criteria 1 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
5 (e)(ii) KB0607 Using space and time relationship Able to draw bar graph correctly P Uniform scale on both axes and correct units T all points are plotted correctly B smooth bar graph is plotted (same width) Any two correct 2 Any one correct 1 (f) KB0608 Interpreting Data Able to explain the relationship between the concentration of Vitamin C and the sample of fruit juice based on following criteria: R1/ hypothesis from graph. - Guava juice has the highest concentration of vitamin C than lime juice and papaya juice. R2 because it contains more ascorbic acids R causing the least volume of guava juice used to decolourise 1 ml DCPIP solution Any two criteria 2 Any one criteria 1 No response or incorrect response. 0 (g) KB0609 Defining by operation Able to define operationally the vitamin C in fruits based on the following criteria: D1 the content / amount of ascorbic acids in a fruit (juice) D2 it is determined by the volume of fruit juice to decolourise 1ml DCPIP solution D it is influenced by the different type of fruit juice Any two criteria stated 2 Any one criteria stated 1 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
6 (h) KB0605 Predicting Able to predict volume of exposed lime juice correctly based on the three criteria: Sample answer P1 the volume of exposed lime juice is increase /more than 1.0ml P2 because (exposed lime juice) contains less / lack ascorbic acid P ascorbic acid destroy by oxidation. Able to predict based on any two criteria. 2 Able to predicr based on any one criteria 1 No response or incorrect response. 0 (i ) KB0800 Classifying Able to list all the in diagram High content in Vitamin C Low content of vitamin C Fresh lime juice Boiled lime juice Exposed lime juice Processed lime juice At least items correct 2 At least 2 items correct 1 1 item correct or wrong response 0 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
7 Percentage of vitamin C % 0.10 0.05 Lime juice Papaya juice Waterme lon juice Type of fruit juice 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
8 KB061201 ( Problem statement) Question Score Explanation Remarks 2 (i) Able to state a problem statement relating the manipulated variable to the responding variable correctly based on the following aspects : P1 : Manipulated variable The albumin concentration P2 : Responding variable The rate of enzyme reaction H : Relationship between P1 and P2 ( Question form ) 1. What is the effect of (different) albumen concentration on the rate of (pepsin) enzyme reaction? 2. Can / Will / Does the ( different ) albumen concentration affect the rate of (pepsin) enzyme reaction? 2 Able to state a problem statement less accurately. Sample Answer: 1. What is the effect of (different ) albumen concentration on the rate of (pepsin) enzyme reaction (No? or not in a question form) 2. What can affect the rate of enzyme reaction? No P1. What is the effect of albumen concentration on pepsin No P2 4. (Different) albumen concentration can affect the rate of enzyme reaction (Not a question) 5. Can albumen affect the rate of enzyme reaction? (No concentration, no P1) 1 Able to state a problem statement at idea level Sample Answer: 1. What is the effect of (different) albumen concentration (No P2 and question) 2. The rate of enzyme reaction increase (No P1 and question) 0 No response or wrong response 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
9 KB061202 ( KB06120 Making Hypothesis ) Question Score Explanation Remarks 2 (ii) Able to state the hypothesis based on the following aspects: P1 = Manipulated variable = The concentration of albumen P2 = Responding variable = The rate of enzyme pepsin reaction R = Relationship / Link The higher the concentration of albumen, the higher the rate of enzyme pepsin rection 2 Able to write a hypothesis statement less accurately The concentration of albumin affect the rate of enzyme reaction 1 Able to state a hypothesis at idea level 1. The concentration of albumin 2. The rate of enzyme reaction 0 No response or wrong response KB06120 ( Variables) Question Score Explanation Remarks 2 (iii) Able to state all the three variables correctly Sample answers : 1. Manipulated variable Albumen concentration 2 Responding variable The rate of enzyme reaction// The time taken for the albumen to decolourise / change from cloudy to colourless Constant variable The concentration of the enzyme pepsin / the volume of the pepsin solution / albumen solution 2 Able to state any two variables correctly 1 Able to state any one variable correctly 0 No response or incorrect response 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
10 KB061204 - ( Apparatus and materials) Question Score Explanation Remarks 2(iv) Able to list out all the important apparatus and materials correctly. Sample answers: Apparatus: Pipett/ measuring cylinder, water bath (beaker and water), thermometer, stop watch Materials: Albumen solution, 1% pepsin solution, 0.1M hydrochloric acid 2 Able to list -4 apparatus and materials correctly 1 Able to list 1-2 apparatus and materials correctly 0 No response or incorrect response KB061205 ( Experimental Procedure) Question Score Explanation Remarks 2(v) Able to describe all the steps of the experiment correctly Sample answers: 1.5ml (K2) of 1% (K2) albumen solution is transferred / poured (K1) into a test tube using a pipette / measuring cylinder (K1). The test tube is labelled P. 2. 1ml of (0.1M) hydrochloric acid is transferred / poured (K1) into the same test tube using another pipette / measuring cylinder.. 1ml of pepsin is transferred / poured ( K1) into the same test tube using another pipette / measuring cylinder. The mixture is shake well. (K1) 4.The test tube is placed in a water bath / beaker (K1) containing 00ml of water at 7 0 C. A thermometer is placed in the beaker to monitor / check the temperature. 5. The stop-watch is started. 6. The mixture is observed and the time taken for the colour to turn colourless is taken down and recorded in a table.(k) 7. Step 1 to 6 are repeated twice to get an average result.(k5) 8. Step 1 to 7 are repeated, replacing the 1% albumen solution with 2%, % and 4% albumen solution respectively (K4) 9. All the data are recorded in a table and a graph of the rate of enzyme reaction against the albumen concentration is plotted 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)
11 Note: K1: Steps 1,2,,4 ( Setting apparatus) K2: Step 1 (Operating fixed variable) K: Step 6 (Operating responding variable) K4: Step 8 (Operating manipulated variable) K5: Step 7 (Precaution) All the 5 K s 2 Any -4 K 1 Any 2 K 0 No response or incorrect response KB061206 ( Presentation of Data) Question Score Explanation Remarks 2(vi) 2 Able to present all the data with units correctly Concentration of albumen / substrate solution (%) 1 2 4 Time taken for the mixture to turn colourless (min) 1 2 Average The rate of enzyme reaction (min -1 ) 1 Able to present at least one data without unit or incorrect unit 0 No response or incorrect response 4551/ @ 2016 Hakcipta terpelihara MPSM(Kedah)