2

CHECKLIST OF APPARATUS AND MATERIALS

Instruction:
For the first 15 minutes, you are required to check the list of materials and apparatus provided.
QUESTION 1
No

Apparatus / Materials

Quantity

Tick ( )

15cm Visking tubing

Beaker 250ml

20% Glucose solution S1

10ml

1% Starch suspension S2

10ml

Benedicts solution

10ml

Iodine solution

10 ml

Distilled water

1 bottle

Boiling tube

Dropper

10

Test tube rack

11

White tile

12

Bunsen burner

13

Test tube holder

14

Lighter

1 box

15

15cm cotton thread

16

Stopwatch

17

Wire gauze

18

Tripod stand

QUESTION 2

No

Apparatus / Materials

White bread P1

Quantity

Tick ( )

1 slice

Albumen suspension P2

5ml

Iodine solution

5ml

Millons reagent

5ml

Filter paper

10 ml

Dropper

Test tube rack

10

White tile

11

Bunsen burner

12

Test tube holder

13

Lighter

1 box

14

Wire gauze

15

Tripod stand

16

Test tube

SAFETY PRECAUTION WHEN HANDLING APPARATUS

1. You are required to be careful when handling beaker of hot water.
2. Make sure light a match first before opening the valve of Bunsen burner.
3. Extinguish the Bunsen flame after finish the experiment.

Answer all questions.

Question 1
[20 marks]
Aim
The aim of this experiment is to determine the movement of substances across a semi-permeable
membrane.

Distilled water + iodine

solution

Diagram 1.1
Procedure
1

Tie the Visking tubing at one and firmly.

Set up the apparatus given as shown in Diagram 1.1.

Immerse the Visking tubing in the beaker of solution for 20 minutes.

After 20 minutes, remove the Visking tubing and transfer it into a dry beaker.

Record the colors of the contents of the Visking tubing and the solution in the beaker.

(a)

(a)

Pour 2ml of the solution into a test tube and add some Benedicts solution

(b)

Heat the mixture in the beaker of boiling water. Record the change in color.

For the experiment in Question 1, state:

(i) one suitable hypothesis

.
[1 mark]
(ii) the manipulated variable
....
[1 mark]
(iii) the responding variable
....
[1 mark]
(iv) the constant variable
....
[1 mark]
(b)

Tabulate your data for the color of the solutions in the Visking tubing and in the beaker in
Table 1.

Solution in

Contents

Iodine test
Initial
Final colour
colour

Benedicts test

Visking
tubing

Beaker

Table 1

(c)

At the early of the experiment, when the Benedicts test is done to the solution inside the beaker,
it is found that the Benedicts solution remains blue when it is heated. State your opinion.

.
[1 mark]

(c)

Based on the result, makes an inference regarding the characteristic of the Visking tubing and
molecules that can pass through it.

[3 marks]

(d)

Compare the size of glucose molecules with the starch molecules.

[1 mark]

(e)

Based on the experiment, what is the similarity between the Visking tubing and the digestive
system?

[2 marks]

(f)

State one precaution that should be taken to improve the accuracy of the readings in this
experiment.

[1 mark]

Question 2
[10 marks]

Aim:
To determine the properties of biological chemical compounds in different food samples.

Millons
reagent

Albumen
suspension

Diagram 2.1

Procedure

8
1

Set up the apparatus as shown in Diagram 2.1.

Put a few drops of iodine solution on a piece of bread. Observe the colour changes of the iodine
solution.

Repeat step 1 using albumen suspension.

Add few drops of Millons reagent to bread suspension. Heat it in boiling water. Observe for any
changes.

Repeat step 3 for albumen suspension.

Apply some crushed bread on a filter paper. Hold the filter paper against the light. Not for any
translucent mark.

Repeat step 5 using albumen suspension.

Tabulate of data

Record your observation in Table 2.

Food
sample
Bread

Observation
( Colour changes / forming precipitate)
Iodine solution
Millons reagent
Filter paper

Albumen
suspensio
n

Iodine solution
Millons reagent
Filter paper

Table 2
2

Based on the result, classify the food sample into the correct types of chemical compounds.

[1 mark]
3

What are the main functions of the two chemical compounds to our body?

[2 marks]

State one precaution should be taken to improve the result of this experiment.

[1 mark]

END OF QUESTION PAPER

Prepared by,

Checked by,

(Pn. Nor Faezah Romli)

Subject Teacher

(Pn. Chai Man Ying)

Head of Mathematics
and Sciences

Department