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Skill B: Observing Measuring and Reading
Title: Drawing a Leaf
Aim: To make an accurate presentation of the leaf drawn to scale
Materials: Hand Lens
A Whole Leaf
Method:
Step 1:
I observed the leaf using a hand lens
Step 2:
A drawing of the leaf was drawn to its actual size
Step 3:
The structure of the leaf was labeled
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Skill B2: Observing Measuring and Recording
Title: Heat Loss
Aim: To compare the rate of heat loss from two organisms of different sizes
Materials: Two Bottles (1large and 1 small)
Measuring Cylinders
Hot Plate
Water
Thermometer
Method:
Step 1:
Two bottles were obtained one large and one small
Step 2:
400ml of water was measured and heated
Step 3:
150ml of hot water was measured and poured into each bottle
Step 4:
Every minute for ten minutes the temperature was measured and recorded
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Step 5:
The temperature was recorded on the table given
Time Minute
one
Minute
two
Minute
three
Minute
four
Minute
five
Minute
six
Minute
seven
Minute
eight
Minute
nine
Minute
ten
Small 70C 68C 66C 63C 60C 58C 56C 54C 52C 50C
Large 70C 64C 61C 57C 54C 51C 50c 49c 47C 45C
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Skill C: Handling Experimental Observation and Data
Title: Temperature and Control in Animals
Aim: To compare the rate of heat loss from two organisms of different sizes
Materials: Two Bottles (1large and 1 small)
Measuring Cylinders
Hot Plate
Water
Thermometer
Stop Watch
Flat Bottom Flask
Funnel
Method:
Step 1:
I obtained two bottles one large and one small
Step 2:
Measured and heated 400ml of water
Step 3:
Measured and recorded the temperature to the minute for ten minutes
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Step 4:
I then recorded the temperature of the water in the table given
Step 5:
I plotted the temperature of the water on a graph
Step 6:
Finally I compared the result of the water temperature to show how the size
affects the rate of heat loss.
Table
Time 9:57 9:59 10:01 10:03 10:05 10:07 10:09 10:11 10:13 10:15
Small 70C 68C 66C 63C 60C 58C 56C 54C 52C 50C
Large 70C 64C 61C 57C 54C 51C 50c 49c 47C 45C
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Discussion:
At the beginning of the experiment for the small bottle, the temperature
decreased steadily by two degrees. By the third minute, it decreased by three
degrees. Then it continued on by two degrees until the end of the experiment. Forthe large bottle, it began decreasing by six degrees then by three degrees and
then onto four. By the four minute mark, the degrees reduced by three degrees
consecutively. Then by one degree, and onto two degrees until the end of the
experiment.
In this experiment both the large and small bottles started out at seventy degrees.
At the four minute interval both the large and small bottle reduced by three
degrees. Also at the seven minute interval they both reduced by two degrees
which contributed on until the end of the experiment.
From this experiment I learnt that small organisms retain more heat opposed to
larger organisms.
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Skill C2: Handling Experimental Observation and Data
Title: Osmosis
Aim: To investigate the effects of potato tuber tissue
Materials: Potato
Cutting Board
Three test tubes
Knife
Ruler (cm)
Triple beam balancer
Concentrated glucose solution
Distilled water
Marker
Method:
Step1:
Acquired 50ml of distilled water and poured it into a test tube that was labeled A
Step 2:
50ml of concentrated glucose solution was poured into a test tube and labeled B
Step 3:
A third test tube was labeled C and was left empty
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Step 4:
Three equal strips of potato were cut so they had the same mass and length.
Step 5:
The potato strips were placed in the test tubes and were observed for 30 minutes.
Step 6:
After observation, they were removed then dried and their final length and mass
were recorded.
Step 7:
A percentage change in length were calculated and recorded.
Potato Strips Water Length Width Mass
Strip A Distilled 6.3cm 1.4cm 7.3g
Strip B Glucose 6.3cm 1.4cm 7.3g
Strip C Empty 6.3cm 1.4cm 7.3g
After leaving the strips in the solution.
Potato Strip Water Length Width Mass
Strip A Distilled 6.8cm 1.2cm 7.9g
Strip B Glucose 6.3cm 1 cm 7.1g
Strip C Empty 6.34m 1.5cm 7.0g
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Percentage Change
Strip A
6.8-6.3= 0.5
0.5 = 0.0735
6.8
0.0735 X 100 = 7.35%
7%
Strip B
6.3-6.3=0
0 = 0
6.3
0 X 100 = 0%
No percentage change was present
Strip C
6.4- 6.3 X 100
6.4
0.01 X 100 = 1.56%
=2%
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Discussion:
From this experiment I observed that the potato that was in the distilled water
remained the same in length but increase in width. Also mass for this potato
increased by .6 grams. While the one that was in the glucose solutions increasedin length and decreased in width however the mass decreased. In addition, the
potato that was left in an empty test tube remained the same in length, increased
in width and decreased in mass.
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Skill D2: Testing and Evaluating
Title: Starch
Aim: To design an experiment to find out which food contains starch
Materials: Iodine
Pipette
Petri dishes
Bread
Egg
Flour
Tangerine
Banana
Potato
Cheese
Small bowl
Method:
Step 1:
I placed the bread, tangerine, banana, potato and cheese on separate petri dishes
the raw egg was cracked and placed in a small bowl.
Step 2:
The iodine was mixed and drawn up with the pipette.
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Step 3:
A few drops of the iodine solution were dropped onto the foods.
Step 4:
The reaction of the food by the iodine were observed and recorded.
Table
Foods Tested Color Blue/Black
Bread YesEgg No
Flour Yes
Tangerine No
Banana Yes
Potato Yes
Cheese Yes
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Discussion:
This experiment shows which foods contained starch, through the use of iodine.
The foods which contained starch were identified by having a blue/blackish color
when they came into contact with the iodine. In my experiment, when the iodinecame into contact with the bread, the blue/blackish color appeared in the spot of
the iodine to prove it does contain starch. However, when the egg was tested,
there was no blue/blackish color change, the iodine simply mixed with the egg
showing that it housed no starch.
When flour was tested for starch, the blue/blackish color again replaced that of
the red/yellow iodine. Also, a tangerine was tested and the red/yellow color was
not changed to show starch, therefore it was deemed starch less. In addition, a
potato and cheese were tested for starch and in both cases they became
blue/black to prove that they housed starch.From my experiment I learnt that
anything that comes into contact with iodine that has starch, a blue/blackish color
will replace that of the iodine.
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Skill D: Planning Carrying Out and Evaluating Investigations
Title: The Heart
Aim: To investigate how exercising increases the heart rate
Materials: Stop Watch
Person
Calculator
Plan:
1. Record the pulse before starting the exercises2. Perform exercises3. Record pulse after exercises
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Skill D: Planning Carrying Out and Evaluating Investigations
Title: The Heart
Aim: To investigate how exercising increases the heart rate
Materials: Stop Watch
Person
Calculator
Method:
Step 1:
Recorded the pulse before the exercises for 15 seconds.
Step 2:
Performed jumping jacks for 2 minutes
Step 3:
Recorded my pulse after the exercises for 15 seconds
Step 4:
Rested to bring pulse back to normal
Step 5:Recorded pulse once again
Step 6:
Ran in place for 2 minutes
Step 7:
Took the pulse for 15 seconds
Step 8:
Rested to reduce pulse
Step 9:
Recorded pulse before the start of a new exercise
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Step 10:
Walked in place for 2 minutes
Step 11:
Took the final recording of the pulse for 15 seconds
Step 12:
Recorded the experiment in a table
Table
Two minutes worth of exercising is equivalent to the recording of you pulse
for 15 seconds multiplied by four.
Pulse Before Exercise Pulse After
26 X 4= 104 Standing Still 26 X 4= 104
26 X 4=104 Jumping Jacks 48 X 4= 192
26 X 4= 104 Jogging in place 40 X 4= 160
32 X 4= 104 Walking 38 X 4= 152
Source of Error:
Throughout this experiment the time used to calm the rate was not
monitored.
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Discussion:
From this experiment, it shows that any form of exercise speeds up the
heart rate. As shown through the experiment, the intensity of the exercise
will increase the heart rate. From performing jumping jacks the heart rate
increased by 88 pulses from its regular rate. However, while jogging in
place only increased the pulses by 56, and walking in place increase it by
48. This evidently showed that the jumping jacks was the most intense
exercise and required the most energy. Also, this shows that the more
vigorous the exercise the more work the heart would have to do.
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Skill A: Using and Organizing Techniques and Apparatus
Title: Transpiration
Aim: To find out if the speed of wind increases the rate of transpiration
Materials:Water
Measuring Cylinder
Young Plant
Cooking Oil
Fan
Method:
Step 1:
Acquired a plant with its roots still attached
Step 2:
Washed the soil from the roots
Step 3:
Poured 100ml of water into a measuring cylinder
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Step 4:
Poured a thin layer of oil over the water
Step 5:
Placed the plant into the cylinder
Step 6:
Turned the fan on low speed for ten minutes
Step 7:
Turned off the fan, and recorded the mass of the cylinder
Step 8:
Turned the fan on, on medium speed for ten minutes
Step 9:
Turned off the fan, and recorded the mass of the cylinder
Step 10:
Turned the fan on high speed for ten minutes
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Step 11:
Turned off the fan, and recorded the mass of the cylinder
Step 12: Recorded the information into a table
Table:
Starting Mass 155.4 grams
100 ml of water
10 ml of oil
Time Speed Mass
1st
10 minutes Low 155.2 grams
2nd
10 minutes Medium 155.2 grams
3rd
10 minutes High 154 grams
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Skill A: Using and Organizing Techniques and Apparatus
Title: Transpiration
Aim: To find out if the speed of wind increases the rate of transpiration
Materials: Water
Measuring Cylinder
Young Plant
Cooking Oil
Fan
Plan:
1. Get a young plant with the roots still attached2. Wash the soil from the roots3. Pour 100 ml of water into a measuring cylinder4. Pour a thin layer of oil over the water5. Place the plant into the cylinder6. Turn the fan on low speed for ten minutes7. Turn off the fan and record the mass8. Turn the fan on medium speed for ten minutes9. Turn off the fan and record the mass10.Turn the fan on high speed11.Turn off the fan and record the mass
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Skill A2: Using and Organizing Techniques and Apparatus
Title: Model of the Human Respiratory System
Materials: Straw
Masking tape
Plastic cup
Scissors
Balloons (2 small 1 large)
Rubber Bands
Plan:
1. Cut one straw approximately in half but at an angle2. Use masking tape to join the two halves of the cut straw to the whole straw3. Place the two small balloons at the end of the two short pieces of straw
using the rubber bands
4. Blow into the straw to inflate the balloons to check for leakage5. Use a pen to place a hole in the middle of the bottom of the cup6. Place the whole straw through the upper and lower part of the cup7. Cut the large balloon and place it over the top of the cup using the rubber
band
8. Pull down on the balloon, what do you observe?
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Skill A2: Using and Organizing Techniques and Apparatus
Title: Model of the Human Respiratory System
Materials: Straw
Masking tape
Plastic cup
Scissors
Balloons (2 small 1 large)
Rubber Bands
Method:
Step 1:
Cut a straw in half at an angle
Step 2:
Using masking tape I joined the two halves to the whole straw
Step 3:
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Placed the two small balloons at either end of the short pieces using the rubber
band
Step 4:
Blew into the straw to inflate the balloons to check for leakage
Step 5:
Using a pen I made a hole in the middle of the cup
Step 6:
Then placed the whole straw through the hole on the cup
Step 7:
Cut out the large balloon and placed it over the top of the cup securing it with arubber band.
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Discussion:
From this experiment I have observed that when the diaphragm which is shown
through the large balloon is pulled on the small balloons that represent the lungs
would be inflated. However, when it is not pulled on there would be no air in the
lungs.
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