EXPERIMENT 3.

1 : STUDYING THE MOVEMENT OF SUBSTANCES ACROSS

A SEMI-PERMEABLE MEMBRANE .

PROBLEM STATEMENT :
ARE THE SIZE OF SOLUTE MOLECULES IN THE VISKING TUBING EFFECT THE
COLOUR OF SOLUTION IN THE VISKING TUBING ?
HYPOTHESIS :
THE HIGHER THE SIZE OF SOLUTE MOLECULES IN THE VISKING TUBING , THE
HIGHER THE COLOUR OF SOLUTION IN THE VISKING TUBING .
VARIABLES
MANIPULATED VARIABLE :
THE SIZE OF SOLUTE MOLECUS IN THE VISKING TUBING
RESPONDING VARIABLE :
THE COLOUR OF SOLUTION IN THE VISKING TUBING
CONSTANT VARIABLE :
THE SURROUNDING TEMPERATURE , THE TIME TAKEN , AND THE VOLUME OF
SOLUTION
LIST OF APPARATUS & MATERIALS :
TEST TUBES , BEAKERS , BUNSEN BURNER , BENEDICT SOLUTION , 1% STARCH
SUSPENSION , IODINE SOLUTION , 30% GLUCOSE SOLUTION , A VISKING TUBING
AND COTTON THREAD .
PROCEDURE :
1. TAKE A VISKING TUBE AND SOAK IT IN WATER FOR 5 MINUTES TO SOFTEN IT .
2. TIED FIRMLY ONE END OF THE VISKING TUBING WITH A PIECE OF COTTON
THREAD TO PREVENT LEAKAGE .
3. FILLED THE VISKING TUBING WITH 15ML OF GLUCOSE SOLUTION AND 15ML
OF STARCH SUSPENSION .
4. TIE THE OTHER END OF THE VISKING TUBING WITH ANOTHER PIECE OF
COTTON THREAD .
5. RECORD THE COLOUR OF THE SOLUTION IN A TABLE .
6. RINSE THE OUTER SURFACE OF THE VISKING TUBING WITH DISTILLED
WATER .
7. MIX 400 ML OF DISTILLED WATER AND 15 ML OF IODINE SOLUTION IN A
BEAKER .
8. RECORD THE COLOUR OF SOLUTION A TABLE .
9. IMMERSE THE VISKING TUBING IN A BEAKER OF SOLUTION ( 400 ML OF
DISTILLED WATER WITH 15 ML OF IODINE SOLUTION ) AND LEFT IT STAND
FOR 40 MINUTES .
10.THE VISKING TUBING IS TRANSFER TO A DRY BEAKER AFTER 40 MINUTES .
11.RECORD AND OBSERVE THE COLOUR OF SOLUTION IN THE VISKING TUBING
AND THE BEAKER
12.TEST FOR THE PRESENCE OF GLUCOSE SOLUTION IN BOTH SOLUTION USING
BENEDICT SOLUTION .

13.POUR 2 ML OF EACH SOLUTION INTO SEPARATE TEST TUBES AND THEN ADD 1
ML OF BENEDICT SOLUTION TO EACH TEST TUBE .
14.HEAT EACH TEST TUBE IN A BOILING WATER BATH FOR ABOUT 5 MINUTES
AND RECORD THE CHANGE IN COLOUR SOLUTION IN A TABLE .
15.BE CAREFUL NOT TO SPILL THE CONTENS OF THE VISKING TUBING INTO THE
BEAKER .
PRESENTATION OF DATA
CONTENTS

VISKING TUBE
BEAKER

INITIAL
COLOUR

FINAL COLOUR

BENEDICT
SOLUTION
TEST

EXPERIMENT 3.2 : STUDYING OSMOSIS USING AN OSMOMETER .

PROBLEM STATEMENT :
ARE THE TIME EFFECT THE INCREASE IN THE LEVEL OF SUCROSE SOLOUTION ?
HYPOTHESIS :
THE LONGER THE TIME , THE HIGHER THE LEVEL OF SUCROSE SOLUTION .
VARIABLES
MANIPULATED VARIABLE :
THE TIME ( IN MINUTES )
RESPONDING VARIABLE :
THE INCREASE IN THE LEVEL OF SUCROSE SOLUTION .
CONSTANT VARIABLE :
THE SURROUNDING TEMPERATURE AND THE CONCENTRATION OF SUCROSE
SOLUTION .
LIST OF APPARATUS AND MATERIALS :
A RETORT STAND , 25 CM CAPILARY TUBE , A RULER , A MARKER PEN , SCISSORS ,
250 ML BEAKER , A SYRINGE , A STOPWATCH , 30% SUCROSE SOLUTION , DISTILLED
WATER , A VISKING TUBING AND COTTON THREAD .
PROCEDURE :
1. CUT A VISKING TUBING ABOUT 8 CM LONG .
2. SOAK THE VISKING TUBING IN WATER FOR ABOUT 5 MINUTES TO SOFTEN IT .
3. TIE TIGHTLY ONE END OF THE TUBE WITH A PIECE OF COTTON THREAD TO
FORM A BAG.
4. FILL WITH 30% SUCROSE SOLUTION IN THE VISKING TUBING USING A
SYRINGE .
5. TIE THE OTHER END OF THE VISKING TUBING AT THE BOTTOM OF THE
CAPILARY TUBE .
6. RINSE THE OUTER SURFACE OF THE VISKING TUBING WITH DISTILLED
WATER .
7. CLAMP VERTICALLY THE CAPILLARY TUBE TO THE RETORT STAND .
8. IMMERSE THE VISKING TUBING IN A BEAKER FILL WITH DISTILLED WATER .
9. AT THE BEGINNING OF THE EXPERIMENT , MARK THE INITIAL LEVEL OF THE
SUCROSE SOLUTION IN THE CAPILLARY TUBE WITH A MARKER PEN .
10.MARK THE LEVEL OF SUCROSE SOLUTION EVERY 10 MINUTES , FOR A
DURATION OF 40 MINUTES .
11.RECORD AND MEASURE THE LEVEL OF SUCROSE SOLUTION , IN THE
CAPILLARY TUBE EACH INTERVAL IN A TABLE .
12.BE CAREFUL NOT TO SPILL THE CONTENS OF THE VISKING TUBING INTO THE
BEAKER .

PRESENTATION OF DATA
TIME ( MINUTES )
THE INCREASE IN THE HEIGHT OF
SUCROSE SOLUTION FROM THE INITIAL
LEVEL (MM)

EXPERIMENT 3.3 : THE CONCENTRATION OF AN EXTERNAL SOLUTION WHICH

IS ISOTONIC TO THE CELL SAP OF PLANT CELLS
PROBLEM STATEMENT :
ARE THE CONCENTRATION OF SUCROSE SOLUTION EFFECT THE MASS OF POTATO
CHIPS
HYPOTHESIS :
THE HIGHER THE CONCENTRATION OF SUCROSE SOLUTION , THE LOWER THE MASS
OF POTATO CHIPS .
VARIABLES
MANIPULATED VARIABLE :
THE CONCENTRATION OF SUCROSE SOLUTION .
RESPONDING VARIABLE :
THE MASS OF POTATO CHIPS .
CONSTANT VARIABLE :
THE SURROUNDING TEMPERATURE AND THE TIME
LIST OF APPARATUS AND MATERIALS :
A RAZOR BLADE OR A SHARP SCALPEL , A CORK BORER , PETRI DISHES , FORCEPS ,
A RULER , 50 ML BEAKER , AN ELECTRIC BALANCE , A FRESHLY CUT POTATO ,
DISTILLED WATER , 0.1 M , 0.2 M , 0.3 M , 0.4 M , 0.5 M , AND 0.6 M SUCROSE
SOLUTION AND TISSUE PAPER .
PROCEDURE :
1. PREPARE SEVEN PETRI DISH AND LABEL A,B,C,D,E,F AND G ON IT .
2. FILL EACH BEAKER RESPECTIVELY WITH THIS FOLLOWING SOLUTIONS :
A : DISTILLED WATER
B : 0.1 M SUCROSE SOLUTION
C : 0.2 M SUCROSE SOLUTION
D : 0.3 M SUCROSE SOLUTION
E : 0.4 M SUCROSE SOLUTION
F : 0.5 M SUCROSE SOLUTION
G : 0.6 M SUCROSE SOLUTION
3. PUSH A MEDIUM-SIZED CORK BORER THROUGH A LARGE POTATO .
4. REMOVE THE POTATO TISSUE FROM THE CORK BORER .
5. CUT IT INTO A CYLINDRICAL STRIP 50 MM LONG .

6. REPEAT STEPS 3 TO 5 TO PREPARE ANOTHER SIX CYLINDRICAL STRIPS OF THE

SAME LENGTH .
7. WIPE DRY EACH STRIP WITH A PIECE OF TISSUE PAPER .
8. WEIGH THE MASS OF EACH POTATO STRIP AND RECORD THE DATA IN A TABLE
.
9. PLACE EACH STRIP OF THE POTATO IN A PETRI DISH .
10.COVER THE STRIPS OF POTATO IN THE SOLUTION .
11.SOAK EACH STRIP AND LEAVE IT FOR AN HOUR .
12.AFTER AN HOUR , REMOVE EACH STRIP FROM ITS RESPECTIVE PETRI DISH
AND WIPE DRY .
13.WEIGH AND RECORD AGAIN THE MASS OF EACH STRIP POTATO IN A TABLE .
14.RECORD THE RESULT IN A TABLE . DRAW A GRAPH OF THE PERCENTAGE
DIFFERENCE IN MASS AGAINST THE CONCENTRATION OF THE SUCROSE
SOLUTION .

PRESENTATION OF DATA :
SOLUTI
ON

PETRI
DISH

MASS OF THE
STRIP OF POTATO
(G)

ORIGIN
AL
MASS
DISTILLE
D WATER
0.1 M
SUCROSE
SOLUTIO
N
0.2 M
SUCROSE
SOLUTIO
N
0.3 M
SUCROSE
SOLUTIO
N
0.4 M
SUCROSE
SOLUTIO
N
0.5 M
SUCROSE
SOLUTIO
N

FINAL
MASS

DIFFEREN
CE IN
MASS

PERCENTA
GE
DIFFEREN
CE IN
MASS (%)

TEXTURE
AND
APPEARAN
CE

0.6 M
SUCROSE
SOLUTIO
N

EXPERIMENT 4.1 : THE EFFECTS OF TEMPERATURE ON THE ACTIVITY OF

SALIVARY AMYLASE .
PROBLEM STATEMENT :
ARE THE TEMPERATURE OF THE MEDIUM , EFFECT THE RATE OF ENZYMATIC
REACTION ?
HYPOTHESIS :
THE HIGHER THE TEMPERATURE OF THE MEDIUM ( OPTIMUM TEMPERATURE 37
CELCIUS )
, THE HIGHER THE RATE OF ENZYMATIC REACTION
VARIABLES
MANIPULATED VARIABLE :
THE TEMPERATURE OF THE MEDIUM
RESPONDING VARIABLE :
THE RATE OF ENZYMATIC REACTION
CONSTANT VARIABLE :
THE VOLUME OF SALIVA ( ENZYME ) , THE VOLUME AND CONCENTRATION OF
STARCH SUSPENSION , AND THE pH OF THE MEDIUM .
LIST OF APPARATUS AND MATERIALS :
BEAKERS , TEST TUBES , SYRINGES , DROPPERS , GLASS RODS , SPOTTING TILES ,
THERMOMETERS , A BUNSEN BURNER , A TRIPOD STAND , A TEST-TUBE RACK , A

WIRE GAUZE , A STOPWATCH , 1% STARCH SUSPENSION , SALIVA SOLUTION , IODINE

SOLUTION , ICE AND DISTILLED WATER .
PROCEDURE :
1. COLLECT THE SALIVA IN A BEAKER AND DILUTE IT WITH AN EQUAL VOLUME
OF DISTILLED WATER . ( RINSE YOUR MOUTH BEFORE COLLECTING THE
SALIVA ) .
2. LABEL A1 , B1 , C1 , D1 AND E1 RESPECTIVELY ON EACH TESTUBE AND ADD 5
ML OF 1% STARCH SUSPENSION IN EACH OF IT .
3. LABEL ANOTHER A2 , B2 , C2 , D2 ,AND E2 RESPECTIVELY ON ANOTHER
EACH TEST TUBE AND ADD 2 ML OF SALIVA SOLUTION IN EACH OF IT .
4. IMMERSE TEST TUBES A1 AND A2 , B1 AND B2 , C1 AND C2 AND D1 AND D2 ,
E1 AND E2 RESPECTIVELY INTO FIVE DIFFERENT WATER BATHS WITH
TEMPERATURE WHICH ARE KEEP CONSTANT AT 0OC , 28OC , 37OC , 45OC AND
60OC .
5. LEAVE THE TEST TUBE FOR FIVE MINUTES .
6. PLACE A DROP OF DILUTE IODINE SOLUTION INTO EACH GROOVE OF THE
WHITE TILE .
7. POUR THE STARCH SUSPENSION IN TEST TUBE A1 INTO THE SALIVA SOLUTION
IN TEST TUBE A2 AFTER FIVE MINUTES .
8. STIR THE MIXTURE USING A GLASS ROD . ACTIVATE A STOPWATCH AND
RECORD THE TIME AS ZERO MINUTE .
9. IMMEDIATELY PLACE A DROP OF MIXTURE FROM TEST TUBE A2 IN THE FIRST
GROOVE OF THE TILE CONTAINING THE IODINE SOLUTION .
10.REPEAT THE IODINE TEST EVERY MINUTE FOR 10 MINUTES . THEN , RINSE
THE DROPPER IN A BEAKER OF DISTILLED WATER AFTER EACH SAMPLNG .
11.WHEN THE MIXTURE NO LONGER TURNS BLUE-BLACK WHEN TEST WITH THE
IODINE SOLUTION , RECORD THE TIME TAKEN FOR THE HYDROLYSIS OF
STARCH TO BE COMPLETE .
12.THROUGHOUT THE EXPERIMENT , KEEP THE TEST TUBES CONTAINING THE
MIXTURE IN THEIR RESPECTIVE WATER BATHS .
13.REPEAT STEPS 7 TO 10 FOR THE TEST TUBES B1 , C1 , D1 AND E1 .
14.THROUGHOUT THE EXPERIMENT , ENSURE THE TEMPERATURE REMAIN
CONSTANT USING THERMOMETERS .
15.RECORD THE RESULT IN A FOLLOWING TABLE AND PLOT A GRAPH SHOWING
THE RATE OF ENZYMATIC REACTION , 1/t AGAINST TEMPERATURE ( OC) .
PRESENTATION OF DATA
TEST TUBE

TEMPERATURE (OC)

A2
B2
C2
D2
E2

0
28
37
45
60

TIME TAKEN FOR

THE HYDROLYSIS
OF STARCH TO BE
COMPLETE
(MINUTE)

RATE OF
ENZYMATIC
REACTION 1/t
(MINUTE -1)

EXPERIMENT 4.2 : THE EFFECTS OF PH ON THE ACTIVITY OF PEPSIN .

PROBLEM STATEMENT :
ARE THE PH OF MEDIUM EFFECT THE CLARITY OF A SOLUTION ?
HYPOTHESIS :
THE HIGHER THE ACIDIC PH , THE HIGHER THE RATE OF PEPSIN UNTIL IT REACHES
THE OPTIMUM PH .
VARIABLES
MANIPULATED VARIABLE :
THE PH OF MEDIUM
RESPONDING VARIABLE :
THE CLARITY OF THE SOLUTION
CONSTANT VARIABLE :
THE VOLUME AND CONCENTRATION OF ALBUMEN SUSPENSION , THE VOLUME AND
CONCENTRATION OF PEPSIN SOLUTION AND THE TEMPERATURE OF THE MEDIUM .
LIST OF APPARATUS AND MATERIALS :

BEAKERS , DROPPERS , THERMOMETERS , TEST TUBES , 5 ML SYRINGES , PH PAPER ,

WIRE GAUZE , A STOPWATCH , A TEST-TUBE RACK , ALBUMEN SUSPENSION , 1%
PEPSIN SOLUTION , 0.1 M HYDROCHLORIC ACID , 0.1 , SODIUM HYDROXIDE
SOLUTION AND DISTILLED WATER .
PROCEDURE :
1. PREPARE AN ALBUMEN SUSPENSION BY MIXING EGG WHITE FROM AN EGG
WITH 500 ML OF DISTILLED WATER . THEN , BOILED AND COLLED DOWN THE
SUSPENSION . REMOVE LARGE PARTICLE BY USING USING GLASS WOOL .
2. PREPARE AND LABEL THREE TEST TUBES WITH A , B , C RESPECTIVELY .
3. ADD 5 ML OF THE ALBUMEN SUSPENSION USING A SYRINGE TO EACH TEST
TUBE .
4. ADD THE SOLUTIONS BELOW TO THE TEST TUBE . :
P : 1ML OF 0.1 M HYDROCHLORIC ACID + 1 ML OF 1% PEPSIN SOLUTION .
Q : 1 ML OF DISTILLED WATER + 1 ML OF 1% PEPSIN SOLUTION .
R : 1 ML OF 0.1 M SODIUM HYDROXIDE SOLUTION + 1 ML OF 1% PEPSIN
SOLUTION .
5. DIP A PIECE OF PH PAPER INTO EACH TEST TUBE AND DETERMINE AND
RECORD THE PH VALUE .
6. IMMERSE ALL THE TEST TUBES IN A WATER BATH MAINTAIN AT 37 OC FOR 20
MINUTES
7. OBSERVE THE CONDITIONS OF THE MIXTURES AT THE BEGINNING OF THE
EXPERIMENT AND AGAIN AFTER 20 MINUTES .
8. RECORD THE RESULTS IN A TABLE .

PRESENTATION OF DATA :
TEST TUBE

PH

P
Q
R

3
7
8

MIXTURE
AT THE BEGINNING AFTER 20 MINUTES
OF THE
EXPERIMENT

EXPERIMENT 4.3 : THE EFFECTS OF SUBSTRATE CONCENTRATION ON THE

ACTIVITY OF SALIVARY AMILASE .
PROBLEM STATEMENT :
ARE THE CONCENTRATION OF STARCH SUSPENSION , EFFECT THE TIME TAKEN FOR
THE HYDROLYSIS OF STARCH TO BE COMPLETE ?
HYPOTHESIS :
THE HIGHER THE CONCENTRATION OF STARCH , THE HIGHER THE TIME TAKEN FOR
THE HYDROLYSIS OF STARCH TO BE COMPLETE UNTIL IT REACHES A MAXIMUM
RATE .
VARIABLES
MANIPULATED VARIABLES :
THE CONCENTRATION OF STARCH SUSPENSION
RESPONDING VARIABLES :

THE TIME TAKEN FOR THE HYDROLYSIS OF STACH TO BE COMPLETE .

CONSTANT VARIABLES :
THE ENZYME CONCENTRATION , THE TEMPERATURE AND THE PH OF THE MEDIUM .
LIST OF APPARATUS AND MATERIALS :
5 ML SYRINGES , 1ML SYRINGES , TEST TUBES , GLASS RODS , A STOPWATCH , A
WHITE SPOTTING TILE , DROPPERS , MEASURING CYLINDERS , STARCH SUSPENSION
AT VARIOUS CONCENTRATION ( 0.1% , 0.2% , 0.3% , 0.4% , 0.5% , AND 0.6% ) 0.1%
AMYLASE OR SALIVA SUSPENSION , IODINE SOLUTION AND DISTILLED WATER .
PROCEDURE :
1. PREPARE 10 ML OF 0.1% SALIVARY AMYLASE .
2. PREPARE AND LABEL A TO F SIX TEST TUBES .
3. POUR 4 ML OF STARCH SUSPENSION OF VAROUS CONCENTRATIONS INTO THE
TEST TUBE USING DIFFERENT SYRINGES .
A : 0.1% STARCH SUSPENSION
B : 0.2% STARCH SUSPENSION
C : 0.3% STARCH SUSPENSION
D : 0.4% STARCH SUSPENSION
E : 0.5% STARCH SUSPENSION
F : 0.6% STARCH SUSPENSION
4. IMMERSE THE TEST TUBES IN A WATER BATH AT 37 OC .
5. ADD DROPS OF IODINE SOLUTION SEPERATELY ONTO THE GROOVES OF THE
WHITE TILE
6. ADD 1 ML OF 0.1% AMYLASE TO THE TEST TUBE A USING A SYRINGE .
7. ACTIVATE IMMEDIATELY A STOPWATCH ( O MINUTE ) . STIR THE CONTENTS
USING A GLASS ROD . TEST A DROP OF THE MIXTURE WITH THE IODINE
SOLUTION ON THE WHITE TILE . REPEAT THIS STEP AT 30 SECOND INTERVAL
UNTIL THE MIXTURE STOPS TURNING BLUE BLACK IN COLOUR WHEN TEST
WITH IODINE SOLUTION .
8. RECORD THE TIME TAKEN FOR THE HYDROLYSIS OF STARCH TO BE COMPLETE
.
9. REPEAT STEPS 6 AND 7 WITH TEST TUBES B , C , D , E AND F .
10.REMEMBER TO RINSE THE DROPPER WITH CLEAN DISTILLED WATER AT EVERY
SAMPLING .
11.RECORD THE RESULTS IN A TABLE .

PRESENTATION OF DATA :
TES
T
TUB
E
A

CONCENTRATI
ON OF STARCH
SUSPENSION
(%)

TIME TAKEN FOR THE

HYDROLYSIS OF
STARCH TO BE
COMPLETE
(SECOND (MINUTES)
S)

RATE OF REACTION =
SUBSTRATE CONCENTRATION
TIME
(% MINUTE -1)

B
C
D
E
F

EXPERIMENT 4.4 : THE EFFECTS OF ENZYME CONCENTRATION ON THE

ACTIVITY OF SALIVARY AMYLASE .
PROBLEM STATEMENT :
ARE THE CONCENTRATION OF ENZYME , EFFECT THE TIME TAKEN FOR THE
HYDROLYSIS OF STARCH TO BE COMPLETE ?
HYPOTHESIS :
THE HIGHER THE CONCENTRATION OF ENZYME , THE LESSER THE TIME TAKEN FOR
THE HYDROLYSIS OF STARCH TO BE COMPLETE .
VARIABLES
MANIPULATED VARIABLES :

THE CONCENTRATION OF ENZYME .

RESPONDING VARIABLE :
THE TIME TAKEN FOR THE HYDROLYSIS OF STARCH TO BE COMPLETE .
LIST OF APPARATUS AND MATERIALS :
5 ML SYRINGES , 1 ML SYRINGES , TEST TUBES , GLASS RODS , A STOPWATCH , A
SPOTTING TILE , MEASURING CYLINDERS , DROPPERS , 1% STARCH SUSPENSION ,
0.8% AMYLASE OR SALIVA SUSPENSION , IODINE SOLUTION , AND DISTILLED
WATER .
PROCEDURES :
1. PREPARE SIX TEST TUBES AND LABEL A TO F ON IT .
2. FILL THE TEST TUBE WITH THE FOLLOWING MIXTURES
A : 0.5 ML OF 0.8% AMYLASE + 2.5 ML DISTILLED WATER
B : 1.0 ML OF 0.8% AMYLASE + 2.0 ML DISTILLED WATER
C : 1.5 ML OF 0.8% AMYLASE + 1.5 ML DISTILLED WATER
D : 2.0 ML OF 0.8% AMYLASE + 1.0 ML DISTILLED WATER
E : 2.5 ML OF 0.8% AMYLASE + 0.5 ML DISTILLED WATER
F : 3.0ML OF 0.8% AMYLASE
3. IMMERSE TEST TUBES A TO F IN A WATER BATH SET AT 37 OC .
4. MEANWHILE , ADD DROPS OF IODINE SOLUTION SEPERATELY ONTO THE
GROOVES OF THE WHITE TILE .
5. ADD 4ML OF 1% STARCH SUSPENSION TO TEST TUBE A USING A SYRINGE .
IMMEDIATELY , ACTIVATE A STOPWATCH AND RECORD THE TIME AS 0
MINUTE .
6. STIR THE MIXTURE IN THE TEST TUBES USING A GLASS ROD . REMOVE A
SMALL AMOUNT OF THE MIXTURE AND TEST WITH THE IODINE SOLUTION ON
A TILE .
7. REPEAT THE IODINE TEST AT 30-SECOND INTERVALS UNTIL THE MIXTURE
DOES NOT TURN BLUE-BLACK WHEN TEST WITH THE IODINE SOLUTION .
8. REPEAT STEPS 4 TO 7 WITH THE CONTENTS OF TEST TUBES B , C D E AND F .
9. RECORD AND TABULATE ALL RESULTS IN A TABLES .
10.CALCULATE THE RATE OF ENZYMATIC REACTION (1/TIME ) . DRAW AND PLOT
A GRAPH OF THE RATE OF ENZYMATIC REACTION , 1/t AGAINST THE ENZYME
CONCENTRATION .
11.DO NOT TOUCH THE BEAKER AND THE TEST TUBE WITH BARE HANDS WHILE
THE EXPERIMENT IS OCCUR .
PRESENTATION OF DATA .
TES
T
TUB
E
A
B
C

CONCENTRATION
OF AMYLASE (%)

TIME TAKEN FOR THE HYDROLYSIS

OF STARCH TO BE COMPLETE
(SECONDS)
(MINUTES)

RATE OF
ENZYMATIC
REACTION (1/t)
(MINUTE-1)

D
E
F

EXPERIMENT 6.1 : DETERMINING THE VITAMIN C CONTENT IN VARIOUS FRUIT

JUICES .
PROBLEM STATEMENT :
ARE THE CONCENTRATION OF VITAMIN C EFFECT THE VOLUME OF FRUIT JUICE
NEEDED TO DECOLOURISE DCPIP SOLUTION ?
HYPOTHESIS :
LIME JUICE CONTAINS A HIGHER CONCENTRATION OF VITAMIN C WHEREAS
PINEAPPLE JUICE AND ORANGE JUICE CONTAINS LOWER CONCENTRATION OF
VITAMIN C

VARIABLES
MANIPULATED VARIABLES :
CONCENTRATION OF VITAMIN C .
RESPONDING VARIABLES :
THE VOLUME OF FRUIT JUICE NEEDED TO DECOLOURISE DCPIP SOLUTION .
CONSTANT VARIABLES :
THE VOLUME OF DCPIP SOLUTION AND STANDARD CONCENTRATION OF ASCORBIC
ACID SOLUTION .
LIST OF APPARATUS AND MATERIALS :
SPECIMEN TUBES , A SYRINGE ( 1 ML ) , SYRINGES ( 5 ML ) WITH NEEDLES ,
BEAKERS ( 5O ML ) , GAUZE CLOTH , A KNIFE , 1.0% DICHLOROPHENOLINDOPHENOL
, SOLUTION ( DCPIP ) , 0.1% ASCORBIC ACID SOLUTION , FRESHLY PREPARE LIME
JUICE , PINEAPPLE JUICE AND ORANGE JUICE .
PROCEDURE :
1. PLACE 1 ML OF 1.0% DCPIP SOLUTION IN A SPECIMEN TUBE USING 1 ML
SYRINGE .
2. FILL THE 5 ML SYRINGE WITH 0.1% ASCORBIC ACID SOLUTION .
3. PLACE THE NEEDLE OF THE SYRINGE INTO THE DCPIP SOLUTION .
4. ADD THE ASCORBIC ACID DROP BY DROP TO THE DCPIP SOLUTION . GENTLY
STIR THE MIXTURE WITH THE NEEDLE OF THE SYRINGE . CONTINUOSLY ADD
THE ASCORBIC ACID SOLUTION UNTIL THE DCPIP SOLUTION IS
DECOLOURISE . RECORD THE VOLUME OF ASCORBIC ACID SOLUTION USE .
5. REPEAT STEPS 1 TO 4 USING FRESHLY SQUEEZE LIME JUICE , PINEAPPLE JUICE
AND ORANGE JUICE RESPECTIVELY . RECORD THE VOLUME OF FRUIT JUICE
REQUIRED TO DECOLOURISE THE DCPIP SOLUTION IN EACH CASE IN A
TABLE .
6. TABULATE THE RESULTS . CALCULATE THE PERCENTAGE AND THE
CONCENTRATION OF VITAMIN C IN EACH OF THE FRUIT JUICES USING THE
FORMULAE BELOW
7. DCPIP SOLUTION CANNOT BE SHAKEN VIGOROUSLY WHEN ASCORBIC ACID IS
BEING ADDED TO AVOID ANY INCCURACIES OF THE VOLUME OF FRUIT JUICE
NEEDED TO REDUCE THE DCPIP SOLUTION .
PERCENTAGE OF VITAMIN C IN FRUIT JUICE =
VOLUME OF 0.1% ASCORBIC ACID SOLUTION X
0.1%
VOLUME OF FRUIT JUICE USED
CONCENTRATION OF VITAMIN C IN FRUIT JUICE =
VOLUME OF 0.1% ASCORBIC ACID SOLUTION X
1.0mg cm-3
VOLUME OF FRUIT JUICE USED

PRESENTATION OF DATA :
SOLUTION/FRUIT
JUICE

0.1% ASCORBIC
ACID
LIME JUICE
PINEAPPLE JUICE
ORANGE JUICE

VOLUME OF
SOLUTION OR FRUIT
JUICE NEEDED TO
DECOLOURISE 1 ML
OF DCPIP SOLUTION
1
2
3 AVERAG
E
1. 1. 1.
1.0
0
0
0
3. 3. 3.
3.1
2
0
1
4. 4. 4.
4.9
9
9
8
5. 5. 5.
5.2
0
3
2

PERCENTAGE OF
VITAMIN C IN
FRUIT JUICE (%)

EXPERIMENT 6.2 : THE ENZYME ACTION ON STARCH

PROBLEM STATEMENT :

VITAMIN C
CONCENTRATION
IN FRUIT JUICE
(mg cm-3)

ARE THE ABSENCE OF PRESENCE OF SALIVARY AMYLASE AND STARCH EFFECT THE
PRESENCE OF REDUCING SUGAR ?
HYPOTHESIS :
PRESENCE OF SALIVARY AMYLASE HYDROLYSES STARCH INTO REDUCING SUGAR .
VARIABLES
MANIPULATED VARIABLES :
ABSENCE AND PRESENCE OF SALIVARY AMYLASE AND STARCH
RESPONDING VARIABLES :
THE PRESENCE OF REDUCING SUGAR
CONSTANT VARIABLES :
TEMPERATURE AT 37OC , STARCH CONCENTRATION AND VOLUME MIXTURE .
LIST OF APPARATUS AND MATERIALS :
10 ML PIPETTE , 500 ML BEAKER , TEST TUBES , TEST-TUBE HOLDERS , A BUNSEN
BURNER , A THERMOMETER , DROPPERS , A GLASS ROD , A SPOTTING TILE , A
STOPWATCH , A TRIPOD STAND , A WIRE GAUZE , DISTILLED WATER 1% STARCH
SUSPENSION , BENEDICT SOLUTION , IODINE SOLUTION , AND SALIVA .
PROCEDURE :
1. PREPARE SIX TEST TUBE AND LABEL IT WITH A , B , C , D AND E
RESPECTIVELY .
2. COLLECT 1 ML OF SALIVA IN TEST TUBES LABEL A AND C . AT THE SAME
TIME , PLACE 1 ML OF 1% COOKED STARCH INTO TEST TUBES LABEL B AND D
. FILL TEST TUBE E WITH DISTILLED WATER .
3. IMMERSE ALL THE TEST TUBES IN WATER BATH AT A TEMPERATURE OF 37 OC
FOR 5 MINUTES .
4. AT THE SAME TIME , PREPARE THE IODINE SOLUTION BY PLACING A DROP
INTO EACH GROOVE ON THE WHITE TILE .
5. AFTER 5 MINUTES , ADD THE COOKED STARCH IN TEST TUBE D TO THE
SALIVA IN TEST TUBE A .
6. START THE STOPWATCH . IMMEDIATELY THEREAFTER , PLACE A DROP OF THE
STARCH AND SALIVA SUSPENSION FROM TEST TUBE A ONTO THE IODINE
SOLUTION IN THE FIRST GROOVE OF THE SPOTTING TILE . RECORD THE
COLOUR OF IODINE SOLUTION IN A TABLE .
7. REPEAT STEP 6 AT ONE-MINUTE INTERVALS UNTIL THERE IS NO CHANGE IN
THE COLOUR OF THE IODINE SOLUTION .
8. REPEAT STEP 6 TO 7 AFTER ADDING 1 ML OF DISTILLED WATER ( FROM TEST
TUBE E ) TO TEST TUBE B AND C .
9. ADD 1 ML OF BENEDICT SOLUTION WHEN THE MIXTURE IN ALL THE TEST
TUBES ARE NO LONGER CHANGES THE COLOUR OF THE IODINE SOLUTION TO
THE TEST TUBES A , B AND C .

10.SHAKE THE MIXTURE IN ALL THREE TEST TUBES AND HEAT IT ALL BY PLACING
THE TEST TUBES IN A BOILING WATER BATH . OBSERVE AND RECORD ANY
CHANGE IN THE COLOUR OF THE MIXTURE .
11.DO NOT TOUCH THE TEST TUBES WITH BARE HANDS WHILE THE EXPERIMENT
IS OCCUR.

PRESENTATION OF DATA :
TES
T
TUB
E
A
B
C

0
MINUTES

1
MINUTES

IODINE TEST
2 MINUTES 3 MINUTES

4 MINUTES

BENEDICT
TEST

EXPERIMENT 6.3 THE ENZYME ACTION ON A PROTEIN FOOD SAMPLE .

PROBLEM STATEMENT :
ARE THE ABSENCE OR PRESENCE OF PEPSIN AND ALBUMEN EFFECTS THE
TURBIDITY OR CLARITY OF CONTENTS ?
HYPOTHESIS :
IN PRESENCE OF PEPSIN AND ALBUMEN , THE CONTENTS TURNS FROM CLOUDY TO
CLEAR WHICH IS TURBIDITY , WHERE AS IN ABSENCE OF PEPSIN AND ALBUMEN ,
THE CONTENTS TURNS THE SAME / DOEST NOT CHANGE .
VARIABLES
MANIPULATED VARIABLES :
ANSENCE OR PRESENCE OF PEPSIN AND ALBUMEN
RESPONDING VARIABLES :
TURBIDITY OR CLARITY OF CONTENTS
CONSTANT VARIABLES :
TEMPERATURE AT 37OC , CONCENTRATION OF HYDROCHLORIC ACID , ENZYME
CONCENTRATION AND VOLUME OF CONTENTS .
LIST OF APPARATUS AND MATERIALS :
10 ML PIPETTE , 500 ML BEAKER , TEST TUBES , A TEST-TUBE RACK , DROPPERS , A
THERMOMETER , A STOPWATCH , EGG WHITE ( ALBUMEN ) SUSPENSION , DISTILLED
WATER , 1% PEPSIN SOLUTION AND 0.1 mol dm-3 HYDROCHLORIC ACID
PROCEDURE :
1. PREPARE THREE TEST TUBES AND LABEL IT WITH A , B AND C RESPECTIVELY .
2. FILL THE TEST TUBES WITH THE FOLLOWING SOLUTION :
A : 2 ML OF ALBUMEN SUSPENSION + 5 DROPS OF 0.1 mol dm -3
HYDROCHLORIC ACID + 1 ML OF 1% PEPSIN SOLUTION .
B : 2 ML OF ALBUMEN SUSPENSION + 5 DROPS OF 0.1 mol dm -3
HYDROCHLORIC ACID + 1 ML OF DISTILLED WATER .
C : 2 ML OF DISTILLED WATER + 5 DROPS OF 0.1 mol dm -3 HYDROCHLORIC
ACID + 1 ML OF 1% PEPSIN SOLUTION .
3. IMMERSE THE TEST TUBE INA WATER BATH AT 37OC .
4. OBSERVE THE TURBIDITY OF EACH TEST TUBE AT THE BEGINNING OF THE
EXPERIMENT AND AFTER 20 MINUTES .

PRESENTATION OF DATA :

TEST TUBE

OBSERVATION ( CLOUDY/CLEAR )
0 MINUTE
20 MINUTES

A
B
C

EXPERIMENT 6.4 : THE MOVEMENT OF SUBSTANCES THROUGH THE VISKING

TUBING .

PROBLEM STATEMENT :
ARE THE MIXTURE OF STARCH AND GLUCOSE SOLUTION IN THE VISKING TUBING
EFFECTS THE CHANGE IN THE COLOUR OF BENEDICT SOLUTION AND IODINE
SOLUTION ?
HYPOTHESIS :
THE MIXTURE OF STARCH AND GLUCOSE SOLUTION IN THE VISKING TUBING SHOWS
THE CHANGE IN THE COLOUR OF BENEDICT SOLUTION WHERE AS THE MIXTURE OF
STARCH AND GLUCOSE SOLUTION IN THE VISKING TUBING DOESNT SHOW THE
CHANE IN THE COLOUR OF IODINE SOLUTION .
VARIABLE :
MANIPULATED VARIABLE :
THE MIXTURE OF STARCH AND GLUCOSE SOLUTION IN THE VISKING TUBING .
RESPONDING VARIABLE :
THE CHANGE IN THE COLOUR OF BENEDICT OR IODINE SOLUTION .
CONSTANT VARIABLE :
THE TEMPERATURE OF WATER BATH ( 37OC ) .
LIST OF APPARATUS AND MATERIALS :
A BOILING TUBE , TEST TUBES , A 10 ML SYRINGE , A PIPETTE , A PAIR OF
SCISSORS , A BUNSEN BURNER , 1% STARCH SUSPENSION , 1% GLUCOSE SOLUTION
, DISTILLED WATER , IODINE SOLUTION , BENEDICT SOLUTION , VISKING TUBING
AND THREAD .
PROCEDURE :
1. PREPARE A VISKING TUBING .
2. CLOSE ONE END OF A 15CM VISKING TUBING BY TYING IN TIGHTLY WITH A
PIECE OF THREAD .
3. FILL THE VISKING TUBING WITH EQUAL VOLUMES OF GLUCOSE SOLUTION
AND STARCH SOLUTION USING A SYRINGE .
4. TIE THE OTHER END OF THE VISKING TUBING USING A THREAD .
5. RINSE THROUGHLY THE OUTER SURFACE OF THE TUBING WITH RUNNING
WATER .
6. PLACE THE VISKING TUBING INA BOILING TUBE CONTAINING DISTILLED
WATER WHICH IS THEN PLACE IN A WATER BATH (37OC) .
7. IMMEDIATELY , REMOVE TWO SAMPLES OF DISTILLED WATER FROM THE
BOILING TUBE USING A PIPETTE .
8. DETERMINE THE PRESENCE OF STARCH AND REDUCING SUGAR USING THE
IODINE TEST AND BENEDICT SOLUTION CONDUCT ON THE TWO SAMPLES OF
DISTILLED WATER RESPECTIVELY .
9. REPEAT BOTH TEST AT INTERVALS OF APPROXIMATELY 10 MINUTES FOR A
DURATION OF 30 MINUTES .

10.RECORD THE RESULT IN A TABLE .

PRESENTATION OF DATA :
COLOUR OF MIXTURE
TIME (M)
TEST
IODINE TEST
BENEDICT TEST

10

20

30

CHAPTER 6.5 : STUDYING THE EFFECTS OF MACRONUTRIENT DEFICIENCIES

IN PLANTS
PROBLEM STATEMENT :
ARE THE COMPONENTS OF MINERAL ELEMENTS IN EACH JAR EFFECT THE
CONDITION OF THE PLANTS ?
HYPOTHESIS :
A PLANT GROWS HEALTHY IN A COMPLETE KNOPS SOLUTION .
VARIABLES :
MANIPULATED VARIABLES :
COMPONENT OF MINERAL IN EACH JAR .
RESPONDING VARIABLES :
CONDITION OF THE PLANTS
CONSTANT VARIABLES :
TYPE OF MAIZE SEEDLINGS AND AIR THAT IS PUMPED INTO THE JAR .
LIST OF APPARATUS AND MATERIALS :
Glass jars , rubber bungs with holes , straight glass tubes to fit into the holes of the
rubber bungs , L-shaped delivery tubes to be connected to an air pump , a knife ,
Maize seedlings , potassium nitrate (KH2PO4) , magnesium sulphate (MgSO4) ,
calcium nitrate (Ca(NO3)2) , iron (|||) phosphate (FePO4) , distilled water ,cotton wool
and black paper .
Procedure :
1. PREPARE EIGHT GLASS JAR LABEL A TO H .
2. FILL THE JARS WITH THE SOLUTION BELOW .
GLASS JAR

A (DISTILLED
WATER)
B (COMPLETE
KNOPS
SOLUTION )
C (WITHOUT
NITROGEN)

COMPONENTS OF EACH JAR

POTASSIUM MAGNESIU
IRON
DIHYDROG
M
(111)
EN
SULPHATE PHOSPHAT
PHOSPHATE
(0.2g)
E (TRACE)
(0.2g)
X
X
X

CALCIUM
NITRATE
(0.8g)

POTASSIU
M
NITRATE
(0.2g)

DISTILLE
D WATER
(1000CM3
)

REPLACE
WITH

REPLACE
WITH

CALCIUM
CHLORID
E
/

POTASSIU
M
CHLORIDE
/

E(WITHOUT
SULPHUR)

REPLACE
WITH
POTASSIUM
CHLORIDE
/

F(WITHOUT
POTASSIUM)

G (WITHOUT
CALCIUM)

REPLACE
WITH
SODIUM
NITRATE
/

REPLACE
WITH
SODIUM
NITRATE
/

REPLACE
WITH
CALCIUM
PHOSPHATE
/

D(WITHOUT
PHOSPHORUS)

H (WITHOUT
MAGNESIUM)

REPLACE
WITH IRON
(3) OXIDE

REPLACE
WITH
MAGNESIU
M
CHLORIDE
/

REPLACE
WITH
POTASSIU
M
SULPHATE

3. WRAP THE JARS WITH BLACK PAPER TO PREVENT THE GROWTH OF GREN
ALGAE .
4. NOTE THAT THE GROWTH OF GREEN ALGAE CAN DEPLETE THE NUTRIENT
CONTENT OF THE CULTURE SOLUTION AND AFFECTS THE RESULTS OF THE
EXPERIMENT .
5. CHOOSE EIGHT MAIZE SEEDLINGS OF ALMOST THE SAME SIZE CHOOSE
BEFORE .
6. CONNECT THE GLASS JARS TO AN AIR PUMP TO PROVIDE AERATION TO THE
ROOTS SO THAT RESPIRATION CAN TAKE PLACE .
7. REPLACE THE CULTURE SOLUTIONS EVERY WEEK TO REPLENISH THE
NUTRIENTS ABSORB BY THE MAIZE SEEDLINGS .
8. OBSERVE THE GROWTH OF EACH SEEDLING AT THE END OF THE MONTH .
9. OBSERVE AND RECORD THE COLOUR , NUMBER , SIZE AND SHAPE OF LEAVES
, HEIGHT OF SEEDLINGS , LENGTH OF ROOTS , THE GROWTH OF BRANCHES
AND THE STRENGTH OF THE STEMS IN A TABLE .
PRESENTATION OF DATA :
JA
R
A
B

LACK OF
ALL ELEMENTS (DISTILLED WATER)
NO MACRONUTRIENTS (KNOPS

OBSERVATION

SOLUTION)
NITROGEN
PHOSPHORUS
SULPHUR
POTASSIUM
CALCIUM
MAGNESIUM

C
D
E
F
G
H

EXPERIMENT 6.6 : INVESTIGATING THE EFFECTS OF LIGHT INTENSITY ON THE

RATE OF PHOTOSYNTHESIS
PROBLEM STATEMENT :
ARE THE LIGHT INTENSITY EFFECT THE RATE OF PHOTOSYNTHESIS ?
HYPOTHESIS :
THE CLOSER THE DISTANCE OF HYDRILLA SP. FROM THE LIGHT SOURCE , THE
HIGHER THE NUMBER OF GAS BUBBLES RELEASE IN ONE MINUTE
VARIABLES :
MANIPULATED VARIABLE :
THE DISTANCE OF HYDRILLA SP. FROM THE LIGHT SOURCE . ( LIGHT INTENSITY )
RESPONDING VARIABLE :
THE NUMBER OF GAS BUBBLES RELEASED IN ONE MINUTE . ( RATE OF
PHOTOSYNTHESIS )
CONSTANT VARIABLE :
THE TEMPERATURE OF WATER AND CARBON DIOXIDE CONCENTRATION , TYPE AND
SIZE OF PLANT .
LIST OF APPARATUS AND MATERIALS :
A LIGHT SOURCE , A 60 W BULB , A 500 ML BEAKER , A TEST TUBE , A GLASS
FUNNEL , A STOPWATCH , A RAZOR , A THERMOMETER , A METRE RULER , A FEW
STANDS OF HYFRILLA SP. , 0.2% SODIUM HYDROGEN CARBONATE SOLUTION ,
DISTILLED WATER AND PLASTICINE .
PROCEDURE :
1.
2.

MAINTAIN THE TEMPERATURE IN A BEAKER AT 28OC .

CHOSE A FEW STRANDS OF HYDRILLA SP.

3.
4.

5.
6.
7.
8.
9.

MADE A CLEAN OBLIQUE WITH A SHARP RAZOR NEAR THE LOWER END OF
THE HYDRILLA SP. STEM UNDER WATER .
PLACE THE AQUATIC PLANT WITH THE BUBLING END UPWARDS , INSIDE A
GLASS FILTER FUNNEL . PLACE THE FUNNEL UPSIDE DOWN IN A BEAKER THAT
CONTAINS 0.2% SODIUM HYDROGEN CARBONATE SOLUTION . THE SODIUM
HYDROGEN CARBONATE SUPPLY CARBON DIOXIDE TO THE HYDRILLA SP .
FILL A TEST TUBE WITH 0.2% SODIUM HYDROGEN CARBONATE SOLUTION
AND PLACE OVER THE FILTER TUNNEL .
PLACE THE APPARATUS AT A DISTANCE OF 50CM FROM THE LIGHT SOURCE .
COUNT THE NUMBER OF GAS BUBBLES RELEASE IN ONE MINUTE AFTER THE
PLANT RELEASE BUBBLES AT A CONSTANT RATE .
REPEAT STEP 7 BY PLACING THE APPARATUS AT A DIFFERENT DISTANCE ,
THAT IS AT 40 CM , 30 CM , 20 C AND 10 CM FROM THE LIGHT SOURCE TO
OBTAIN DIFFERENT INTENSITIES .
RECORD THE RESULTS IN A TABLE AND PLOT A GRAPH OF THE NUMBER OF
GAS BUBBLES RELEASE IN ONE MINUTE AGAINST THE DISTANCE FROM THE
LIGHT SOURCE .

10.
PRESENTATION OF DATA :
DISTANCE FROM THE LIGHT SOURCE
NUMBER OF GAS BUBBLES RELEASE
IN ONE MINUTE

EXPERIMENT 7.1 : INVESTIGATING ANAEROBIC RESPIRATION IN YEAST

PROBLEM STATEMENT :
ARE THE PRESENCE OF YEAST EFFECTS THE CHANGE IN LIME WATER AND THE
TEMPERATURE OF THE GLUCOSE SOLUTION
HYPOTHESIS :
THE PRESENCE OF YEAST DOES CHANGE THE LIME WATER AND THE TEMPERATURE
OF GLUCOSE SOLUTION BECAUSE IT UNDERGOES ANAEROBIC RESPIRATION WHERE
AS THE ABSENCE OF YEAST DOES NOT CHANGE THE LIME WATER AND THE
TEMPERATURE PF GLUCOSE SOLUTION BECAUSE THE YEAST IS ABSENCE .
VARIABLES :
MANIPULATED VARIABLE :
THE PRESENCE OF YEAST
RESPONDING VARIABLE :
THE CHANGES OF LIME WATER AND THE TEMPERATURE OF GLUCOSE SOLUTION .
CONSTANT VARIABLE :
ANAEROBIC CONDITION .
LIST OF APPARATUS AND MATERIALS :
BOILING TUBES , TEST TUBES ,STOPPERS WITH DELIVERY TUBES , MEASURING
CYLINDER , THERMOMETERS , A BEAKER , 5% YEAST SUSPENSION , 5% GLUCOSE
SOLUTION , PARAFFIN OIL AND LIME WATER .
PROCEDURE :

1. BOIL THE GLUCOSE SOLUTION TO REMOVE THE DISSOLVED OXYGEN . LEAVE

THE SOLUTION TO COOL .
2. FILL THE BOILING TUBE A WITH 5 ML OF YEAST SUSPENSION AND 15 ML OF
BOILED GLUCOSE SOLUTION .
3. FILL BOILING TUBE B WITH ONLY 15 ML OF BOILED GLUCOSE SOLUTION .
4. PUT A THIN LAYER OF PARRAFIN OIL ON TOP OF THE CONTENTS OF BOYH
BOILING TUBES .
5. CORK THE BOILING TUBES WITH STOPPERS WITH DELIVERY TUBES .
6. PLACE THE END OF EACH DELIVERY TUBE INTO A TEST TUBE FILL WITH 2ML
OF LIME WATER .
7. RECORD THE INITIAL TEMPERATURE OF THE CONTENTS IN BOTH BOILING
TUBES .
8. LEAVE THE APPARATUS ASIDE FOR ONE HOUR .
9. AFTER ONE HOUR , RECORD THE FINAL TEMPERATURE AND NOTE THE
CHANGE OF LIME WATER .
10.REMOVE THE STOPPERS AND NOTE ANY SMELL THAT IS RELEASE FROM THE
BOILING TUBE .
11. RECORD THE RESULTS IN A TABLES .
12.

PRESENTATION OF DATA :
BOILING TUBE

A
AT THE
BEGINNING OF
THE
EXPERIMENT

TEMPERATURE
(OC)
LIME WATER
SMELL

B
AT THE END
OF THE
EXPERIMENT

AT THE
BEGINNING OF
THE
EXPERIMENT

AT THE END
OF THE
EXPERIMENT

EXPERIMENT 8.1 : STUDYING THE INTRASPECIFIC COMPETITION AND

INTERSPICIFIC
COMPETITION IN PLANTS
PROBLEM STATEMENT :
ARE THE INTERSPECIFIC AND INTRASPECIFIC COMPETITION , EFFECTS THE DRY
MASS OF THE SEEDLINGS .
HYPOTHESIS :
COMPETITION PADDY+PADDY (INTRASPECIFIC COMPETITION) , THE DRY MASS IS
HIGHER WHERE AS THE COMPETITION PADDY+MAIZE (INTERSPECIFIC COMPETITION)
, THE DRY MASS IS LOWER .
VARIABLES :
MANIPULATED VARIABLE :
THE TYPE OF SEEDLINGS , INTRASPECIFIC (PADDY AND PADDY) , INTERSPECIFIC
( PADDY AND MAIZE)
RESPONDING VARIABLE :
THE DRY MASS OF THE SEEDLINGS .
CONSTANT VARIABLE :
THE NUMBER OF EACH SEEDLING / THE AOUNT OF WATER GIVEN / THE INTENSITY
OF LIGHT .
LIST OF APPARATUS AND MATERIALS :

A RULER , AN OVEN , AN ELECTRONIC BALANCE , A SPADE , A CAN OF WATERPROOF

PAINT , A PAINTBRUSH , THREE SEEDLINGS TRAYS WITH GARDEN SOIL ( 2 M X 1 M
EACH ) , A PACKET OF MAIZE SEEDS , A PACKET OF PADDY SEEDS AND DISTILLED
WATER .
PROCEDURE :
1.
2.
3.
4.
5.
6.
7.

8.
9.

PREPARE THREE SEEDLING TRAY AND PUT GARDEN SOIL EQUAL IN EACH
TRAY .
THE MAIZE AND PADDY SEEDS ARE PLANTED AT 5CM INTERVALS IN THE
SEEDLING TRAY .
LABEL EACH OF THE SEEDLING TRAY WITH LABEL TRAY A , B , C USING
WATERPROOF PAINT AND PAINTBRUSH .
FILL THE TRAY A WITH 20 PADDY SEEDS , TRAY B 20 WITH MAIZE SEEDS ,
AND TRAY C WITH 10 MAIZE AND 10 PADDY SEEDS INTERVALS
WATER THE SEED CAREFULLY WITH THE SAME QUANTITY OF DISTILLED
WATER EACH DAY .
LEAVE THE TRAY FOR ABOUT 3O DAYS .
AFTER 30 DAYS PASS , PULL OUT 20 PADDY SEEDLINGS FROM TRAY A , 20
MAIZE SEEDLINGS FROM TRAY B , AND 10 PADDY AND 10 MAIZE SEEDLINGS
FROM TRAY C . WASH THE ROOT OF THE SEEDLINGS UNRER RUNNING
WATER .
HEAT AND DRY ALL OF THE SEEDLING AT 105OC IN AN OVEN RESPECTIVELY .
DRY THE SEEDLING TO OBTAIN AVERAGE DRY MASS OF THE SEEDLINGS .
THE AVERAGE DRY MASS OF THE MAIZE AND PADDY SEEDLINGS IN TRAY C
ARE WEIGHED SEPERATELY .

PRESENTATION OF DATA :
TRAY
A (PADDY+PADDY)
B (MAIZE+MAIZE)
C (PADDY+MAIZE)

DRY MASS OF SEEDLING

THE AVERAGE DRY MASS

EXPERIMENT 8.2 : STUDYING THE OF TEMPERATURE ON THE ACTIVITY OF YEAST

PROBLEM STATEMENT :
ARE TEMPERATURE , EFFECTS THE HEIGHT OF COLOURED LIQUID ?
HYPOTHESIS :
THE RATE ACTIVITY OF YEAST IS OPTIMUM AT TEMPERATURE (35 oC) WHERE AS THE
RATE OF ACTIVITY OF YEAST MINIMUM AT TEMPERATURE ( OTHER THAN 35 OC)
VARIABLES
MANIPULATED VARIABLE :
TEMPERATURE
RESPONDING VARIABLE :
THE RATE ACTIVITY OF YEAST .
CONSTANT VARIABLE :
VOLUME OF YEAST SUSPENSION , PH , TIME TAKEN AND LIGHT INTENSITY .
LIST OF APPARATUS AND MATERIALS :
BOILING TUBES , GLASS TUBES , CLIPS , RUBBER STOPPERS , RUBBER TUBINGS ,
RETORT STANDS , MANOMETER TUBES , STRINGS , MEASURING CYLINDER ,

STOPWATCHES , THERMOMETERS , A RULER , YEAST SUSPENSION (4g OF YEAST IN

100 CM3 OF GLUCOSE SOLUTION ) AND COLOURED LIQUID .
PROCEDURE :
1.
2.
3.
4.

TAKE FIVE BOILING TUBE AND LABEL WITH A , B , C , D AND E .

FILL THE BOILING WITH 15CM3 OF YEAST SUSPENSION .
ATTACH ALL BOILING TUBE TO THE RETORD STAND USING A CLIP EACH .
CONNECT THE COLURED LIQUID IN THE MANOMETER BY USING RUBER
TUBINGS / RUBBER TUBE .
5. PLACE THE BOILING TUBE A IN A BEAKER OF ICE . RECORD THE
TEMPERATURE AFTER 5 MINUTES .
6. ACTIVATE THE STOPWATCH AND RECORD THE HEIGHT OF COLOURED LIQUID
IN THE MANOMETER AFTER 10 MINUTES .
7. REPEAT STEP 3 TO 6 USING BOILING TUBE B , C ,D AND E . PLACE THE
BOILING TUBE INTO WATER BATHS AT TEMPERATURE 20OC , 30OC , 40OC AND
50OC RESPECTIVELY .
8. RECORD THE RESULT OBTAIN IN A TABLE .
9. PLOT A GRAPH OF THE HEIGHT OF COLOURED LIQUID IN THE MANOMETER
AGAINST THE TEMPERATURE .
10.ENSURE THAT ALL THE CONNECTIONS ARE AIRTIGHT .

PRESENTATION OF DATA :
BOILING TUBE

TEMPERATURE (OC)

A
B
C
D
E

0
20
30
40
50

HEIGHT OF COLOURED
LIQUID IN THE
MANOMETER (CM)

EXPERIMENT 8.2 : STUDYING THE EFFECTS OF pH ON THE ACTIVITY OF YEAST .

PROBLEM STATEMENT :
ARE PH MEDIUM EFFECT THE HEIGHT OF COLOURED LIQUID IN THE MANOMETER .
HYPOTHESIS :
THE RATE OF YEAST ACTIVITY IS OPTIMUM IN AN ACIDIC CONDITION ( 1-6 ) WHERE
AS THE RATE OF YEAST ACTIVITY IS MINIMUM IN AN ALKALINE CONDITION (7-14) .
VARIABLES
MANIPULATED VARIABLE :
PH
RESPONDING VARIABLE :
RATE OF YEAST ACTIVITY
CONSTANT VARIABLE :
TEMPERATURE , LIGHT INTENSITY , VOLUME OF YEAST SUSPENSION AND TIME
TAKEN .
LIST OF APPARATUS AND MATERIALS :

GLASS TUBES , BOILING TUBES , CLIPS , RUBBER STOPPERS , RUBER TUBINGS ,

RETORT STANDS , MANOMETER TUBES , STRINGS , A STOPWATCH , RULER , YEAST
SUSPENSION (4g OF YEAST SUSPENSION IN 100CM 3 OF GLUCOSE SOLUTION ) ,
DISTILLED WATER , 0.01 MOL DM-3 HYDROCHLORIC ACID SOLUTIONS , 0.1 MOL DM-3
SODIUM HYDROXIDE SOLUTIONS AND COLOURED LIQUID .
PROCEDURE :
1. TAKE FIVE BOILING TUBE AND LABEL IT WTH A , B , C , D AND E .
2. ADD THE FOLLOWING CONTENTS INTO TEST TUBES A , B , C , D AND E
RESPECTIVELY .
A : 15CM3 OF YEAST SUSPENSION + 4 DROPS OF 0.1 MOL DM -3
HYDROCHLORIC ACID
B : 15CM3 OF YEAST SUSPENSION + 4 DROPS OF 0.01 MOL DM -3
HYDROCHLORIC ACID
C : 15CM3 OF YEAST SUSPENSION + 4 DROPS OF DISTILLED WATER .
D : 15CM3 OF YEAST SUSPENSION + 4 DROPS OF 0.01 MOL DM -3 SODIUM
HYDROXIDE SOLUTION .
E : 15CM3 OF YEAST SUSPENSION + 4 DROPS OF 0.1 MOL DM -3 SODIUM
HYDROXIDE SOLUTION .
3. SHAKE WELL THE CONTENTS OF TEST TUBES A , B , C , D AND E . DETERMINE
THE PH VALUE OF THE MIXTURE USING PH PAPERS .
4. ATTACH ALL BOILING TUBE TO THE RETORD STAND USING A CLIP EACH .
5. CONNECT THE COLURED LIQUID IN THE MANOMETER BY USING RUBER
TUBINGS / RUBBER TUBE .
6. OBSERVE THE ACTIVITY OF THE YEAST AND MEASURE THE HEIGHT OF
COLURED LIQUID IN THE MANOMETER AFTER 10 MINUTES . RECORD ALL
OBSERVATION IN A TABLE .
7. PLOT A GRAPH OF THE HEIGHT OF COLOURED LIQUID IN THE MANOMETER
AGAINST THE PH USED .
8. ENSURE THAT ALL OF THE CONNECTION ARE AIRTIGHT .
PRESENTATION OF DATA :
BOILING TUBE

PH

A
B
C
D
E

5
6
7
8
9

HEIGHT OF COLOURED
LIQUID IN THE
MANOMETER (CM)

EXPERIMENT 8.2 : STUDYING THE EFFECTS OF LIGHT INTENSITY ON THE ACTIVITY

OF YEAST
PROBLEM STATEMENT :
ARE DISTANCE OF YEAST ACTIVITY FROM THE LIGHT SOURCE , EFFECTS THE HEIGHT
OF COLOURED LIQUID IN THE MANOMETER ?
HYPOTHESIS :
THE LOWER THE DISTANCE OF YEAST ACTIVITY FROM THE LIGHT SOURCE , THE
HIGHER THE HEIGHT OF COLOURED LIQUID IN THE MANOMETER .
VARIABLES
MANIPULATED VARIABLE :
DISTANCE OF YEAST ACTIVITY FROM THE LIGHT SOURCE
RESPONDING VARIABLE :
THE HEIGHT OF COLURED LIQUID IN THE MANOMETER .
CONSTANT VARIABLE :
VOLUME OF YEAST SUSPENSION AND TIME TAKEN .

LIST OF APPARATUS AND MATERIALS :

BOILING TUBES , GLASS TUBES , CLIPS , RUBBER STOPPERS , RUBBER TUBINGS ,
RETORT STANDS , MANOMETER TUBES , STRINGS , A LAMP ( 60 W ) , A RULER ,
YEAST SUSPENSION (4g OF YEAST IN 100CM3 OF GLUCOSE SOLUTION) AND
COLOURED LIQUID .
PROCEDURE :
1.
2.
3.
4.
5.
6.
7.
8.

TAKE FIVE BOILING TUBES AND LABEL IT WITH A , B , C , D AND E .

FILL THE BOILING WITH 15CM3 OF YEAST SUSPENSION .
ATTACH ALL THE BOILING TO A RETORD STAND USING A CLIP EACH .
CONNECT THE COLURED LIQUID IN THE MANOMETER BY USING RUBER
TUBINGS / RUBBER TUBE .
SET UP A LIGHT SOURCE (60W) . PLACE BOILING TUBE A , B ,C , D AND E AT A
DISTANCE OF 50CM , 40CM , 30CM , 20CM AND 10CM FROM THE LIGHT
SOURCE RESPECTIVELY .
OBSERVE THE ACTIVITY OF YEAST . AFTER 10 MINUTES , MEASURE AND
RECORD THE HEIGHT OF COLOURED LIQUID IN THE MANOMETER IN A TABLE .
PLOT A GRAPH OF THE HEIGHT OF THE COLOURED LIQUID IN THE
MANOMETER AGAINST THE RECIPROCAL OF THE DISTANCE FROM THE LIGHT
SOURCE .
ENSURE THAT ALL OF THE CONNECTIONS IS AIRTIGHT .

PRESENTATION OF DATA :
BOILING TUBE

DISTANCE FROM
THE LIGHT
SOURCE (CM)

A
B
C
D
E

50
40
30
20
10

LIGHT INTENSITY
(1/DISTANCE)

HEIGHT OF
COLOURED LIQUID
IN THE
MANOMETER (CM)

EXPERIMENT 8.2 : STUDYING THE EFFECTS OF NUTRIENT ON THE ACTIVITY OF

YEAST .
PROBLEM STATEMENT :
ARE THE CONCENTRATION OF GLUCOSE SOLUTION EFFECT THE HEIGHT OF
COLOURED LIQUID ?
HYPOTHESIS :
THE HIGHER THE CONCENTRATION OF GLUCOSE SOLUTION , THE HIGHER THE
HEIGHT OF COLOURED LIQUID .
VARIABLES
MANIPULATED VARIABLE :
THE CONCENTRATION OF GLUCOSE SOLUTION
RESPONDING VARIABLE :
THE HEIGHT OF COLOURED LIQUID IN THE MANOMETER

CONSTANT VARIABLE :
THE VOLUME OF YEAST SUSPENSION . PH , LIGHT INTENSITY AND TEMPERATURE .
LIST OF APPARATUS AND MATERIALS :
BOILING TUBES , GLASS TUBES , CLIPS , RUBBER STOPPERS , RUBBER TUBINGS ,
RETORT STANDS , MANOMETER TUBES , STRINGS , A RULER , DRY YEAST , 5%
GLUCOSE SOLUTION , 10% GLUCOSE SOLUTION , 15% GLUCOSE SOLUTION ,
DISTILLED WATER AND PARRAFIN OIL .
PROCEDURE :
1. TAKE FOUR BOILING TUBE AND LABEL IT WITH A , B ,C AND D .
2. FILL THE BOILING TUBES WITH
A : 1G OF DRY YEAST + 20CM3 OF DISTILLED WATER
B : 1G OF DRY YEAST + 20CM3 OF 5% GLUCOSE SOLUTION
C : 1G OF DRY YEAST + 20CM3 OF 10% GLUCOSE SOLUTION
D : 1G OF DRY YEAST + 20CM3 OF 15% GLUCOSE SOLUTION
3. ATTACH ALL THE BOILING TO A RETORD STAND USING A CLIP EACH .
4. CONNECT THE COLURED LIQUID IN THE MANOMETER BY USING RUBER
TUBINGS / RUBBER TUBE .
5. PLACE THE FOUR SETS OF APPARATUS IN A WATER BATH AT ROOM
TEMPERATURE .
6. OBSERVE THE ACTIVITY OF YEAST . MEASURE THE HEIGHT OF COLOURED
LIQUID IN THE MANOMETER AFTER 10 MINUTES AND RECORD THE DATA IN A
TABLE .
7. PLOT A GRAPH OF THE HEIGHT OF THE COLOURED LIQUID IN THE
MANOMETER AGAINST THE CONCENTRATION OF NUTRIENTS .
8. ENSURE THAT ALL OF THE CONNECTIONS ARE AIRTIGHT .

PRESENTATION OF DATA :
BOILING TUBE

CONCENTRATION OF
GLUCOSE (%)

A
B
C
D

0.0
5.0
10.0
15.0

HEIGHT OF COLOURED
LIQUID IN THE
MANOMETER (CM)

EXPERIMENT 9.2 : INVESTIGATING THE LEVEL OF POLLUTION IN SEVERAL

SAMPLES OF WATER
FROM DIFFERENT SOURCES
PROBLEM STATEMENT :
ARE THE DIFFERENCE SOURCES OF WATER EFFECT THE LEVEL OF WATER
POLLUTION ?
HYPOTHESIS :
RIVER WATER IS MOST PULLUTED WHERE AS WELL WATER AND POND WATER IS
LESS POLLUTED .
VARIABLES
MANIPULATED VARIABLE :

TYPE OF WATER ( POND WATER , WELL WATER , RIVER WATER )

RESPONDING VARIABLE :
LEVEL WATER PULLUTION
CONSTANT VARIABLE :
THE VOLUME OF WATER SAMPLE , THE VOLUME OF METHYLENE BLUE SOLUTION
AND THE CONCENTRATION OF METHYLENE BLUE SOLUTION .
LIST OF APPARATUS AND MATERIALS :
250 ML REAGENT BOTTLES WITH STOPPERS , BEAKERS , SYRINGES , A STOPWATCH ,
METHYLENE BLUE SOLUTION ( 0.1% ) , WATER SAMPLES ( FROM A RIVER , A POND ,
A WELL ) .
PROCEDURE :
1.
2.
3.
4.
5.
6.
7.
8.
9.

TAKE 3 REAGANT BOTTLE WITH THE SAME SIZE

LABEL THE REAGANT BOTTLE WITH LABEL A : RIVER WATER , LABEL B : POND
WATER , LABEL C : WELL WATER
TAKE THE 250 ML RIVER WATER INTO THE MEASURING CYLINDER / BEAKER
AND THEN , POUR INTO THE BOTTLE A.
MEASURE 1 ML 0.1% METHYLENE BLUE SOLUTION INTO THE SYRINGE .
DROP INTO THE BOTTLE A , MAKE SURE THE NEEDLE IN THE WATER SAMPLE
IS AT THE BOTTOM OF THE BOTTLE .
USE STOPWATCH TOR RECORD THE TIME TAKEN FOR METYLENE BLUE
SOLUTION TO DECOLOURISE .
REPEAT STEP 1 UNTIL 7 AND USE THE BOTTLE B ( POND WATER ) AND
BOTTLE C ( WELL WATER )
RECORD THE DATA IN A TABLE

PRESENTATION OF DATA :
WATER SAMPLE
RIVER WATER
POND WATER
WELL WATER

TIME TAKEN FOR METHYLENE BLUE

SOLUTION TO DECOLURISE