Biology SPM paper 3 experiment

TO DETERMINE THE CONCENTRATION OF SUCROSE SOLUTION WHICH IS

ISOTONIC TO THE CELL SAP OF POTATO STRIP

Problem statement

What is the concentration of the sucrose solution that will maintain the length of potato

strip?

Hypothesis

As the sucrose solution reach certain concentration (isotonic to the cell sap),there is no

changes in the length of potato strip

Variables

MV : the concentration of the sucrose solution

RV : change in length of potato strip

FV : initial length of potato strip

Apparatus & material

Cork borer, test tubes, stopwatch, ruler, potatoes, various concentration of sucrose

solution, filter paper

Procedure:

1.Six test tube are labelled P,Q,R,S,T and U

2.Test tube P is filled with 10ml distilled water, test tube Q is filled with 10ml sucrose

solution O.1M,test tube R is filled with 10ml sucrose solution 0.2M,test tube S is filled

with 10ml sucrose solution 0.3M,test tube T is filled with 10ml sucrose solution 0.4M and

test tubes U is filled with 10ml sucrose solution 0.5M

3.The cork borer is pushed into the potato and the potato strip is obtained by pushing it

out of the cork borer using a glass rod

4.The potato strips are cut to the exact length of 5 cm.

5.One potato cylinder is placed in each labeled test tubes for 30 minutes.

6.After 30minutes,the potato strips are removed from the test tube and gently wiped

with filter paper

7.The final length of the potato strips are measured and record using a ruler

8.The final length of the potato strips are recorded in a result table

9. A graph pf the concentration of sucrose solution against the change in the length is

plotted

Presentation

Test

tube

Concentration

of sucrose

solution(M)

Length

Initial(cm) Final(cm) Change in

length(cm)

P 0 5

Q 0.1 5

R 0.2 5

S 0.3 5

T 0.4 5

U 0.5 5

TO INVESTIGATE THE EFFECTS OF ALBUMEN CONCETRATION ON THE ENZYME

PEPSIN REACTION

Problem statement

What is the effect of different albumen concentration on the rate of enzyme reaction?

Hypothesis

The higher the albumen concentration,the higher the rate of enzyme reaction

Variables

MV : the concentration of albumen solution

RV : rate of enzyme reaction

CV : the volume of albumen solution

Apparatus and Materials

Albumen solution (1%,2%,3%,4%),1% pepsin solution, pipette/measuring cylinder, HCL,

water bath, thermometer, stopwatch

Procedure

1. 5ml of 1% albumen solution is poured into a test tube using a pipette.The test tube is

labeled P.

2. 1 ml of HCL acid is poured into the same test tube using another pipette

3. 1 ml of 5% pepsin is poured into the same test tube using another pipette.The mixture

is shaken well.

4. The test tube is placed in the beaker containing 300 ml of water at 37oC.A

thermometer is placed in the beaker to check the temperature.

5. The stopwatch is started

6. The mixture is observed and the time taken for the solution to turn colourless is taken

using a stopwatch and recorded in a table.

7. Steps 1 to 6 are repeated twice to get an average result

8. Steps 1 to 7 are repeated, replacing the 1% albumen solution with 2%,3% and 4%

albumen solution respectively.

9. All data are recorded in a table and a graph of the rate of enzme reaction against the

albumen concentrated is plotted

Presentation of data

Concentration

of albumen

solution (%)

Time taken for the mixture to

turn colourless (min)

The

rate of

enzyme

reaction

(min-1) 1 2 3 average

1

2

3

4

TO DETERMINE THE ENERGY CONTENT IN THE SAMPLE OF FOOD

Problem statement

Does the final water temperature reading for cashew nut is higher than peanut and white

bread?

Hypothesis

The final temperature reading/energy value for cashew is higher than peanut and white

bread

Variables

MV : type of food

RV : the energy content

CV : volume of distilled water

Materials and apparatus

Cashew nut, peanut, white bread, distilled water, boiling tubes, plasticine, pin,

thermometer, Bunsen burner and wire gauze, stopwatch, retort stand and clamp

Procedure

1. Weigh the white bread and record its weight

2. Fill a boiling tube with 20ml distilled water

3. Clamp the boiling tube to the retort stand

4. Record the initial temperature of the water in the boiling tube

5. Spike the white bread firmly at the end of the pin which is mounted on some plasticine

6. Ignite the white bread by holding it in the flame of a bunsen burner.then, immediately

place it beneath the boiling tube to heat the water

7. Stir the water gently with the thermometer

8. Record the initial temperature, that is the highest temperature reached as soon as the

peanut has stopped burning using thermometer.

9. Calculate the energy value of the peanut using the formula below [show energy value

formula]

10. Tabulate the results in table below

11. Steps 1 to 9 are repeated by using different food sample such as peanut and cashew

nut


Food

sample

Temperature 0C

Energy

value Initial Final Increase in

temperature

White

bread

Peanut

Cashew

nut

TO DETERMINE THE CONCENTRATION OF VITAMIN C CONTENT IN THE

SAMPLE OF FRUIT JUICES

Problem statement

What is the sample of fruit juices that contains a higher concentration of vitamin C?

Hypothesis

Guava juice contains a higher concentration of vitamin C compared to orange Juice and

pineapple juice

Variables

MV : type of fruit juice

RV : concentration of vitamin C

CV : volume of DCPIP solution

Apparatus and materials

Boiling tube, a syringe,a syringe with needles ,beaker, gauze cloth and a knife ,DCPIP

solution,0.1% ascorbic acid solution .freshly prepared guava juice, pineapple juice and

orange juice

Procedure

1. Label four boiling tube as A, B, C, and D

2. Place 1ml of DCPIP solution in each boiling tube

3. Fill a syringe with 5ml of ascorbic acid solution

4. Immerse the needle of the syringe in the DCPIP solution drop-by-drop

5. Do not shake the tube vigorously

6. Record the volume of ascorbic acid solution used to turn the DCPIP solution colourless

using a syringe

7. Repeat steps 22 to 7 using Lime Juice, pineapple juice and papaya juice

8. Calculate the percentage and concentration of vitamin C in these three types of fruit

juice using the formula below [ shows percentage of vitamin C and Concentration of

vitamin C formula]


Solution

Volume of

fruit juice

needed to

decolourize

1ml of

DCPIP

solution

(ml)

Percentage

of vitamin

C In fruit

juice (%)

Vitamin C

concentration

in fruit juice

(mg/cm)

TO DETERMINE THE EFFECT OF LIGHT INTENSITY ON THE RATE OF

PHOTOSYNTHESIS

Problem statement

What is the effect of light intensity on the rate of photosynthesis?

Hypothesis

The higher the light intensity ,the higher the rate of photosynthesis until it reaches

limiting value

Variables

MV : light intensity

RV : rate of photosynthesis

CV : The temperature


Hydrilla Sp.,0.3% sodium hydrogen carbonate solution, beaker, thermometer, test

tube,stopwatch,60W electric bulb , measuring cylinder , retort stand, paper clip, metre

ruler

Procedure

1. A 5cm sprig is cut from a hydrilla sp. Plant using a sharp scalpel

2. The plant is placed with the cut end facing upwards

3. A paper clip is used to weight down the other end of the hydrilla sp. Sprig

4. 10ml of 0.3% sodium hydrogen carbonate solution is poured in a boiling tube

5. The boiling tube with plant is placed in a water bath with the temperature maintained

at 280C

6. A 60watt bulb is placed at a distance of 50cm from the plant

7. When the rate of bubbles given out is constant ,the number of bubbles released for 5

minutes is recorded using a stopwatch

8. The steps are repeated by placing the apparatus at distance 40cm,30cm,20cm and 10cm

from the light source.

9. The results are recorded and the rate of photosynthesis is calculated by using a

formula:[rate of photosynthesis formula]


Distance

of light

source

(cm)

Number

of

bubbles

released

in 5

minutes

Rate of

photosynthesis

(number of

bubble

/minute)

50

40

30

20

10

TO INVESTIGATE OF TEMPERATURE ON THE RATE OF ANAEROBIC

RESPIRATION IN YEAST

Problem statement

What is the effect of temperature on the rate anaerobic respiration in yeast?

Hypothesis

The increase the temperature,the increase the rate of anaerobic respiration in yeast

Variables

MV : temperature

RV : the rate of anaerobic respiration

CV : volume/concentration of yeast


Yeast solution, glucose solution, coloured liquid, paraffin oil, manometer tube, measuring

cylinder , rubber tubing, clip ,glass tube, ruler, boiling tube, water bath, stopwatch,

marker pen, rubber stopper, thermometer , beaker, retort stand

Procedure

1.Filled the boiling tube with 15 ml yeast suspension.

2. Then the boiling tube is added with 10ml 5% glucose solution

3. The boiling is filled with paraffin oil

4. The apparatus is joined to a rubber stopper with glass tube, rubber tubing and the

manometer

5. The apparatus is placed to a retort stand

6. Mark and record the initial height of the coloured liquid in the manometer with a

marker pen

7. Then, placed the boiling tube in water bath at 200C

8. Start the stopwatch and mark the level of coloured liquid in the manometer (after 10

minutes)

9. Record the final height of the coloured liquid in the manometer using a ruler

10. Repeat the experiment by placing the boiling tube in water baths at 300C, 400C and

500C

11. Make sure all the joints of the apparatus are air-tight

12. Calculate and record the rate of anaerobic respiration in yeast by using a formula

13. The results are tabulated in a table


Temperature

The height of

coloured liquid

in

manometer(cm)

Rate of

anaerobic

in yeast

(cm/min) (C0) initial final

20

30

40

50

THE EFFECT OF CONCENTRATION OF GLUCOSE ON THE RATE OF ANAEROBIC

RESPIRATION IN YEAST

Problem statement

What is the effect of concentration of glucose on the rate of anaerobic respiration in

yeast?

Hypothesis

The higher the concentration of glucose the higher the rate of anaerobic respiration in

yeast

Variables

MV : concentration of glucose

RV : The rate of anaerobic respiration

CV : Concentration of yeast solution


Yeast solution, glucose solution, Vaseline, coloured liquid, paraffin oil, manometer tube,

measuring cylinder , rubber tubing, clip ,glass tube, ruler, boiling tube, water bath,

stopwatch, marker pen, rubber stopper, thermometer , beaker, retort stand

Procedure

1. Filled the boiling tube with yeast suspension.

2. Then the boiling tube is added with 10ml 5% glucose solution

3. Glucose solution is heated to remove dissolved oxygen. The solution is left to cool

4. The boiling is filled with paraffin oil

5. The apparatus is joined to a rubber stopper with glass tube, rubber tubing and the

manometer

6. Vaseline is used to make sure all the joints is airtight

7. The apparatus is placed to a retort stand

8. Mark and record the initial height of the coloured liquid in the manometer with a

marker pen

9. Start the stopwatch and mark the level of coloured liquid in the manometer (after 10

minutes)

10. Record the final height of the coloured liquid in the manometer using a ruler

11. Repeat the experiment by 10% and 30% glucose solution

12. Calculate and record the rate of anaerobic respiration in yeast by using a formula

13.The results are tabulated in a table


Concentration

of glucose

(%)

The height

of coloured

liquid in the

manometer

(cm)

Rate of anaerobic

respiration(cm/min)

initial final

5

10

20

TO DETERMINE THE EFFECT OF TOTAL SURFACE AREA TO VOLUME(TSA/V)

RATIO TOWARDS THE RATE OF DIFFUSION OF SUBTANCES BY USING POTATO

Problem statement

How does the TSA/V ration effect the rate of diffusion of the substance?

Hypothesis

As the TSA/V ratio increases the rate of diffusion of the substances increases

Variables

MV : Total surface area per volume

RV : rate of diffusion

CV : concentration of coloured water


Coloured water, potato, filter paper, knife, blade, white tiles, forceps, stopwatch, grided

transparency sheet, beaker

Procedure

1. Potato is cut into cubes which is 1 , 8 , 27 , and 64

2. Each potato cubes is placed in a beaker containing coloured water for 20minutes

3. After 20minutes the potato cubes are cut into two halves

4. The outer surface of the potato cubes are dried using filter paper

5. The transparency sheet is placed on the top of cut surface

6. The area that is stained red is drawn and shaded on the gridded transparency

7. Coloured area in each potato cubes is measured by using gridded transparency

8. The percentage of coloured area in each potato cube is calculated and recorded

9. Calculated and recorded the rate of diffusion using a formula


Size of

cubes(cm3)

Percentage

of

coloured

area (%)

Rate of

diffusion

of

potato

cube

(%/min)

1

8

27

64

TO DETERMINE WETHER THE NUMBER OF LEAVES EFFECTING THE RATE OF

TRANSPIRATION IN PLANTS

Problem statement

Does number of leaves effect the rate of transpiration?

Hypothesis

The higher the number of leaves,the higher the rate of photosynthesis

Variables

MV : number of leaves

RV : rate of transpiration

CV : air movement


Plant shoot with leaves, water, photometer (or capillary tube, ruler, rubber

tube),stopwatch, light bulb, beaker

Procedure

1. A leafy shoot is chosen from a plant. The shoot is cut and is immersed immediately into

a basin of water

2. The shoot is cut 1cm from the bottom of the stem under water. The leaves are removed

from the shoot and 8 leaves is left behind

3. The cut end of the stem is inserted carefully into the rubber tubing of the photometer

under water

4. The apparatus is then set up as shown in diagram .the end of the tube is immersed in a

beaker of water

5. The leaves and the apparatus are wiped dry with a cloth

6. Vaseline is used to ensure no water leakage and the apparatus is air tight

7. An air bubble is introduced in the tube

8. The photometer then placed in an enclosed room with no air movement

9. The shoot is allowed a few minutes to reach a steady state before any readings is taken

10. The stopwatch is activated and the time taken for air bubble travel10cm distance is

recorded

11. The experiment is repeated to obtain two more reading

12. Steps 1 to 11 are repeated by using difference shoot with difference number of leaves

6, 4, 2 and 0.

13. The time taken for air bubble to travel for each shoot is recorded in the following

table using stopwatch

14. Calculate the rate of transpiration by using formula


Number

of

leaves

Time

taken

(min)

Rate of

transpiration(cm/min)

0

2

4

6

8

TO STUDY THE EFFECT OF LIGHT INTENSITY ON THE RATE OF

TRANSPIRATION

Problem statement

Is the light increasing the rate of transpiration of a plant?

Hypothesis

The higher the light intensity,the higher the rate of transpiration

Variables

MV : distance light sources

RV : rate of transpiration

CV : temperature


Photometer, stopwatch, knife, beaker, fluorescent lamp, meter ruler, balsam plant,

Vaseline, water, tissue

Procedure

1. A suitable balsam plant is selected and is cut using a sharp knife. The cut end is

immediately immersed in a beaker filled with distilled water

2. The cut plant is then fixed onto a photometer and the joint between the plant and the

photometer are sealed using Vaseline to make the airtight

3. The laboratory curtains and doors are pulled and closed so that outside lightning will

not affect the outcome of experiment

4. A 40W fluorescent lamp is set 30cm away from the edge of the photometer with a

meter ruler placed to measure the distance

5. The air bubble in photometer is set to 0cm.the lamp is switched on and the stopwatch is

started when the air bubble cross X mark.

6. The movement of air bubble is observed and the stopwatch is stopped when the bubble

reaches Y mark that is 10cm

7. Record the time taken into a table using stopwatch

8. Step 4 to 7 are repeated ,with the distance of the lamp are put at 40cm,50cm,60cm

away from the photometer.

9. Calculate the rate of transpiration by using a formula

10. All the findings are recorded In a table


Distance of

lamp from the

edge of

photometer

(cm)

Time taken for

the air bubble

to travel from X

to Y (s)

Rate of

transpiration

(cm/second)

0

40

50

60

TO STUDY THE EFFECT OF AIR MOVEMENT ON THE RATE OF TRANSPIRATION

Problem statement

What are the effect of the different speed of air movement on the rate of transpiration?

Hypothesis

As the speed of the air movement increases, the rate of transpiration increases.

Variables

MV : speed of air movement

RV : Rate of transpiration

CV : the temperature


Capillary tube, retort stand, 50ml beaker, basin, scalpel, rubber tubing, tissue paper,

Vaseline, marker pen and stopwatch, ruler, fan, water and plant shoot

Procedure

1. The leafy shoot is immersed In the water and cut using a sharp scalpel

2. The rubber tubing and capillary tube is placed in the basin containing water. The

apparatus is filled with water. The leafy shoot is inserted into the rubber tubing

3. Steps 1-2 is carried out under water to make sure no air bubbles are trapped in the

apparatus

4. A finger is placed over the open the end of the capillary tube. The apparatus is removed

from the basin

5. The open end of the capillary tube is placed under water in the beaker before removing

the finger from the tube

6. The water is dried from the surface of the leaves of the shoot using a tissue paper.

Some Vaseline is smeared around the rubber tubing to make the apparatus airtight

7. The capillary tube is lifted just clear above the water reservoir .the rubber tubing is

squeezed gently to release one drop of water from the capillary tube .the capillary tube is

placed in water

8. The apparatus is supported by a retort stand. A marker pen is used to mark two points,

X and Y at a distance of 5 cm apart

9. The photometer is placed under the table fan with speed 1 .record the time taken (in

minutes) for the air bubble to move from point X to point Y using stopwatch

10. Repeat the experiment twice

11. To reset the photometer, squeeze the rubber tubing so that air bubble escapes into

the beaker of water

12. The above step is repeated to get three readings with the same shoot in under water a

an with speed 2 and respectively

13.The average rate of the rate of transpiration measurement is recorded in the table

using formula


Speed

of fan

Time taken for the air bubble to move

from point X to Y (minutes) Rate of

transpiration

(cm/min) First

reading

Second

reading

Third

reading average

Speed 1

Speed 2

Speed 3

TO INVESTIGATE THE EFFECT OF TEMPERATURE ON THE RATE OF

TRANSPIRATION

Problem statement

Does the temperature affect the rate of transpiration of a plant?

Hypothesis

The higher the temperature, the higher the rate of transpiration of a plant

Variables

MV : temperature

RV : the rate of transpiration

CV : air movement


Photometer, stopwatch, cutter, beaker, meter ruler, a basin of water, marker, a leafy

shoot, water, vaseline, dry cloth, thermometer, transparent frame

Procedure

1. The leafy shoot is immersed in the water and cut using a sharp scalpel

2. The rubber tubing and capillary tube is placed in the basin containing water. The

apparatus is filled with water. The leafy shoot is inserted into the rubbing tubing.

3. Steps 1 and 2 is carried out under water to make sure no air bubbles are trapped in the

apparatus

4. A finger is placed over the open end of the capillary tube. The apparatus is removed

from the basin

5. The open end of the capillary tube is placed under water in the beaker before removing

the finger from the tube

6. The water is dried from the surfaces of the leaves of the shoot using tissue paper.

Some Vaseline is smeared around the rubber tubing to make it airtight

7. The capillary tube is lifted just clear above the water reservoir. The rubber tubing is

squeezed gently to release one drop of water from the capillary tube. The capillary tube is

placed in water

8. The apparatus is supported by a retort stand. A marker pen is used to mark two

points ,X and at a distance 5cm apart

9. The non-transparent frame is used to cover the leafy shoot and of the photometer is

placed in the shady place at 300C.the temperature inside the frame is recorded using

stopwatch

10. Record the time taken (in minutes)for the air bubble to move from X to Y using

stopwatch

11. To reset the photometer, squeeze the rubber tubing so that air bubble escapes into

the beaker of water

12. The above step is repeated to get the three readings with the same shoot with the

transparent frame to cover the leaf shoot and photometer is placed under the sun at

330C.the temperature inside the frame is recorded using stopwatch

13. The rate of transpiration measurement is recorded in the table by using formula


temperature

Time taken for the air bubble to move

from X to Y (minute) Rate of

transpiration(cms-

1) 1 2 3 average

Shady place

300C

Under the

sun 330C

TO DETERMINE THE URINE VOLUME RELEASED BY A STUDENT WHO DRINKS

DIFFERENT VOLUME OF MINERAL WATER

Problem statement

What is the effect of water intake of urine output?

Hypothesis

If more water is taken, more urine will be released

Variables

MV : volume of water

RV : volume of urine released

CV : same student


Beakers, cup/mug, measuring cylinder, stopwatch, drinking water, a student

Procedure

1.A student (sample A) is chosen and instructed to empty his bladders before the start of

the experiment

2. 200ml of water is measured and put into the mug

3. A student (sample A) is given 200ml of mineral drinking water drink

4. A stopwatch is started immediately after consuming the water

5.During the experiment, he is kept within 1-2 hours

6. He is instructed not to eat or perform any vigorous physical activities

7. After half an hour, he is asked to empty his bladder

8. The collected urine is kept in a large beaker

9. At the interval of half an hour, until two hours, students empty his bladder

10. After two hours, the total collected urine is measured using measuring cylinder

11. Repeat step 2-9 for different amount of drinking water (400ml, 600ml, 800ml, 1000ml)

12. Step 7 is conducted for four consecutive days in a fixed time and place

13. Dispose the measured urine properly

14. Measure and record the data collected into a table


Volume of water intake(ml)

Volume of

urine is

produced(ml)

200 400 600 800 1000

Education

Biology SPM paper 3 experiment