1.

An experiment was carried out to determine and compare the energy content in white bread and
peanuts.
The mass of each food sample used was 5 g.
The volume of distilled water used was 20 m.
The density of water is 1 gm1.
Satu eksperimen telah dijalankan untuk menentukan dan membandingkan kandungan tenaga
bagi roti putih dan kacang tanah.
Jisim setiap sampel makanan yang digunakan ialah 5 g.
Isipadu air suling yang digunakan ialah 20 m.
Ketumpatan air ialah 1 gm1.

Figure a shows the set-up of the apparatus used in the experiment.

Rajah a menunjukkan susunan radas yang digunakan dalam eksperimen itu.

Figure a
Rajah a

Figure b shows the initial water temperature of each food sample.

Rajah b menunjukkan suhu awal air bagi setiap sampel makanan.

Figure b
Rajah b

The table a shows the highest water temperature after each food sample is completely burnt.
Jadual a menunjukkan suhu tertinggi air selepas setiap sampel makanan terbakar dengan
lengkap.

Table a
Jadual a

(a) (i) Record the initial water temperature in the space provided in Figure b.
Rekodkan suhu awal air dalam ruangan yang disediakan pada Rajah b.
(ii) Record the final water temperature in the boxes provided in Table a.
Rekodkan suhu akhir air dalam kotak yang disediakan dalam Jadual a.
[3 marks]
[3 markah]
(b) (i) State two different observations made from Table a.
Nyatakan dua pemerhatian yang berlainan yang dibuat daripada Jadual a.

1.

2.
[3 marks]
 [3 markah]
(ii) State two inferences from the observations in (b)(i).
Nyatakan dua inferens daripada pemerhatian di (b)(i).

1.

2.
[3 marks]
[3 markah]
(c) Complete Table b based on the experiment that was carried out.
Lengkapkan Jadual b berdasarkan eksperimen yang dijalankan.

Table b
Jadual b
[6 marks]
[6 markah]
(d) State the hypothesis for this experiment.
Nyatakan hipotesis bagi eksperimen ini.
 [3 marks]
[3 markah]
(e) (i) Construct a table to record the results of this experiment.
Your table should contain the following titles:
Binakan satu jadual untuk merekod keputusan eksperimen ini.
Jadual anda hendaklah mengandungi tajuk-tajuk berikut:
Food sample
Sampel makanan
Increase in water temperature
Kenaikan suhu air
Energy value
Nilai tenaga

Specific heat capacity is 4.2 Jg1 C1

Muatan haba tentu air ialah 4.2 Jg1 C1

Use the formula:

Gunakan formula:

[3 marks]
[3 markah]
(ii) Based on the table in (e)(i), state the relationship between the food class and the energy
value of each food sample.
Berdasarkan jadual di (e)(i), nyatakan hubungan antara kelas makanan dengan nilai
tenaganya bagi setiap sampel makanan.
 [3 marks]
[3 markah]
(f) Based on the result of the experiment, what can you deduce about the energy value?
Berdasarkan keputusan eksperimen, apakah yang dapat anda rumuskan tentang nilai
tenaga?

[3 marks]
[3 markah]
(g) This experiment was repeated using a cashew nut.
Predict the observation and the energy value that will be obtained.
Eksperimen ini diulang dengan menggunakan biji gajus.
Ramalkan pemerhatian dan nilai tenaga yang mungkin diperoleh.

[3 marks]
[3 markah]
(h) The picture shows various types of food samples:
Margarine, rice, palm oil, boiled potato, cashew nut and maize.
Gambar menunjukkan beberapa jenis sampel makanan:
Marjerin, nasi, minyak sawit, kentang rebus, gajus dan jagung.
Classify the food samples into two classes in Table c, based on the energy value that is
equivalent to that of white bread or peanut.
Kelaskan sampel makanan itu kepada dua kumpulan makanan dalam Jadual c,
berdasarkan nilai tenaga yang setara dengan nilai tenaga roti putih atau nilai tenaga
kacang tanah.
 Table c
Jadual c
[3 marks]
[3 markah]

2. Information:
The mass and freshness of plant tissues are influenced by osmosis.
Osmosis is influenced by the concentration of soluble substances inside and outside the cells.
Maklumat:
Jisim dan kesegaran tisu tumbuhan dipengaruhi oleh proses osmosis.
Osmosis dipengaruhi oleh kepekatan bahan larut di dalam sel dan di luar sel.

Situation:
A farmer has a rambutan orchard. Since the product of his orchard is abundant, he decided to
produce rambutan jam. Before the rambutan fruits are processed into jam, the mass has to be
maintained temporarily.
Therefore, the farmer has to determine the solution and the concentration of the solution that
should be used.
Situasi:
Seorang pekebun mempunyai dusun rambutan. Oleh kerana hasil dusunnya terlalu banyak, dia
bercadang untuk menghasilkan jem rambutan. Sebelum buah rambutan itu diproseskan
menjadi jem, jisimnya perlu dikekalkan untuk sementara waktu. Oleh itu pekebun tersebut
perlu menentukan larutan dan kepekatan yang harus digunakan.

Based on the above information and situation, design a laboratory experiment to determine the
concentration
of the solution which will maintain the mass of plant tissues.
 Berdasarkan maklumat dan situasi di atas, rekabentuk satu eksperimen makmal untuk
menentukan kepekatan larutan yang mengekalkan jisim tisu tumbuhan.

Use a suitable plant tissue when designing your experiment.

Gunakan tisu tumbuhan yang sesuai semasa merekabentuk eksperimen anda.
The planning of your experiment must include the following aspects:
Perancangan eksperimen anda hendaklah meliputi aspek-aspek berikut:
Statement of identified problem
Pernyataan masalah yang dikenalpasti
Objective of study
Objektif kajian
Variables
Pembolehubah
Statement of hypothesis
Pernyataan hipotesis
List of materials and apparatus
Senarai bahan dan alat radas
Technique used
Teknik yang digunakan
Experimental procedure
Prosedur eksperimen
Presentation of data
Cara data dipersembahkan
Conclusion
Kesimpulan

SMK (FELDA) SERI SENDAYAN Jawapan

SPM Biology Tingkatan 4,5 - SPM 2005 - KERTAS 3 Kertas 3

1.(a) (i) Initial water temperature = 29C
Suhu awal air = 29C

(ii) White bread/ Roti putih = 34C

Peanut/ Kacang tanah = 40C

(b) (i) 1. The final temperature of the water after the white bread is
completely burnt is 34C
Suhu akhir air selepas roti putih terbakar sepenuhnya adalah
34C
2. The final temperature of the water after the peanut is
completely burnt is 40C
Suhu akhir air selepas kacang tanah terbakar sepenuhnya
adalah 40C
(ii) 1. Water absorbs heat energy from the burning food.
Air menyerap tenaga haba daripada makanan yang terbakar.
2. The burning of the white bread releases less energy.
Pembakaran roti putih membebaskan kurang haba.
(c)

(d) The peanut produces an increase in temperature

higher than that produced by the white bread.
Kacang tanah menghasilkan peningkatan suhu
yang lebih tinggi berbanding roti putih.
(e) (i)

(No calculation should be shown.)

(Pengiraan tidak perlu ditunjukkan.)
(ii) White bread contains carbohydrate. Peanut contains protein and
the white bread has a lower energy value compared to the peanut.
Roti putih mengandungi karbohidrat. Kacang tanah
mengandungi protein dan roti putih mempunyai nilai tenaga
yang lebih rendah berbanding kacang tanah.
(f) Energy value is the heat released
Nilai tenaga ialah haba yang dibebaskan
By 1 gram of white bread
Oleh 1 gram roti putih
To increase the temperature of 20 ml of water by 5C
Untuk menaikkan suhu 20 ml air sebanyak 5C
(g) The energy value increases because cashew nut has a higher energy
value and it contains more fat.
Nilai tenaga bertambah kerana gajus mempunyai nilai tenaga yang
 lebih tinggi dan ia mengandungi lebih banyak lemak.
(h)

2.Problem statement: Do sucrose solution of different concentrations

affect the mass of potato tissue?
Pernyataan masalah: Adakah kepekatan larutan sukrosa yang berbeza
mempengaruhi jisim tisu ubi
kentang?
Objective of study: To determine the effect of sucrose solution of
different concentrations on the mass of
potato tissue
Objektif kajian: Untuk menentukan kesan kepekatan larutan sukrosa
yang berbeza ke atas jisim tisu ubi
kentang

Variables:
Pembolehubah:
Manipulated: The concentration of the sucrose solution
Dimanipulasikan: Kepekatan larutan sukrosa
Responding: The change in mass of the potato tissue
Bergerak balas: Perubahan jisim tisu ubi kentang
Fixed: Type of potato, initial mass of potato
Dimalarkan: Jenis ubi kentang, jisim awal ubi kentang

Hypothesis: The more concentrated the sucrose solutions is, the less the
mass of the potato tissue will be.
Hipotesis: Semakin tinggi kepekatan larutan sukrosa, semakin kurang
jisim tisu ubi kentang.

Apparatus & material: Potato, sucrose solutions with concentration of

0.5%, 5.0%, 10.0%, 15.0%, 20.0% and 25.0%, filter paper, cork borer,
knife, beaker, test tube, electronic balance, stopwatch
Radas & bahan: Ubi kentang, larutan sukrosa dengan kepekatan 0.5%,
5.0%, 10.0%, 15.0%, 20.0% dan
25.0%, kertas turas, penebuk gabus, pisau, bikar, tabung uji, neraca
elektronik, jam randek

Technique: By measuring and recording the change in mass of the

potato tissue using an electronic balance
Teknik: Dengan mengukur dan merekod perubahan jisim tisu ubi
kentang menggunakan neraca elektronik

Procedure:
Prosedur:
1. Cut a potato into strips and weigh so that all the strips have the same
mass.
Potong ubi kentang menjadi jalur supaya semua jalur mempunyai
jisim yang sama.
2. Fill up six beakers labelled A to F with sucrose solutions of
concentrations 0.5%, 5.0%, 10.0%, 15.0%,
20.0% and 25.0%.
Isikan enam bikar berlabel A hingga F dengan larutan sukrosa yang
berkepekatan 0.5%, 5.0%, 10.0%,
15.0%, 20.0% dan 25.0%.
3. Immerse one potato strip into each of the beakers A to F.
Rendamkan satu jalur ubi kentang ke dalam setiap bikar A hingga F.
4. After 15 minutes take out the potato strips and wipe them with filter
paper.
Selepas 15 minit keluarkan jalur ubi kentang dan lap dengan kertas
turas.
5. Weigh each potato strip and record in a table the final mass.
Timbang setiap jalur ubi kentang dan catat bacaan jisim akhir di
dalam jadual.
6. Plot a graph of the concentration of the sucrose solution against the
mass of the potato strips.
Plot graf kepekatan larutan sukrosa melawan jisim jalur ubi
kentang.

Presentation of data:
Cara data dipersembahkan:

Conclusion: The more concentrated the sucrose solution is, the less the
mass of the potato will be.
Kesimpulan: Semakin tinggi kepekatan larutan sukrosa, semakin
kurang jisim ubi kentang.