SULIT 4551/3

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4551/3 © 2014 Hak Cipta BPSBPSK SULIT*

BAHAGIAN PENGURUSAN SEKOLAH BERASRAMA PENUH

DAN SEKOLAH KECEMERLANGAN

PENTAKSIRAN DIAGNOSTIK AKADEMIK SBP 2014

PEPERIKSAAN AKHIR TAHUN (TINGKATAN 4)

BIOLOGI

Kertas 3

SET 2

1 jam 45 minit

PERATURAN PEMARKAHAN

Peraturan Pemarkahan ini mengandungi 4 halaman bercetak

SULIT 4551/3

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4551/3 © 2014 Hak Cipta BPSBPSK SULIT*

No. Criteria Marks

1(a) Able to construct a table and record the reading using the

following aspects:

P1: Title and unit

Food sample

Mass of food sample

Mass of water

Initial temperature

Final temperature

P2: Food Sample

P3: Data

Mass of food sample

Mass of water

Initial Temperature

Final Temperature

Food

sample

Mass of

food

Sample, g

Mass of

water, g

Initial

Temperatu

re, oC

Final

Temperature,oC

A

B

1M

1M

1M

3 M

(b) Able to explain one inference that causing the changes in

temperature of water.

P : Water temperature increase.

P : Heat energy is release by burning of food.

1M

1M

2M

(c) Able to calculate the energy value that contain in both types of

food using the formula that given below:

Latent heat of water (Jg-1o

C-1

) x Mass of water (g) x Increase

in temperature (oC)

Mass of food (g) x 1000

Food sample A

Correct calculation

Unit-kJ

Food sample B

Correct calculation

Unit-kJ

1M

1M

1M

1M

4M

(d) Able to compare the energy value in food sample A and food

SULIT 4551/3

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4551/3 © 2014 Hak Cipta BPSBPSK SULIT*

sample B and explain the comparison.

P : Energy content in sample A is higher than sample B.

P : A contains lipid while B contains carbohydrate.

P : Lipid have two times higher energy content compare to

carbohydrate

1M

1M

1M

3M

(e) Able to suggest two examples of food samples which have

similar energy value to food sample B and the reasons.

Sample answer:

P : Rice, bread or any two foods contain carbohydrate.

P : Because it contain carbohydrate.

2M

1M

3M

(f) Able to suggest a menu that is suitable for diabetes and give

reason :

- Brown rice / Whole meal bread

- Fish / chicken

- Vegetables / fruit

- Plain water

Or menu that content 7 class of food and less carbohydrate /

glucose

Reason :

P : Menu content less carbohydrate/sugar

4 corrects/

2-3

corrects

1M

2M

1M

3M

(g)

Able to list down the apparatus and materials used in this

experiment into their respective variables.

Sample answers:

Manipulated variables

Responding variables

Dried bread

Cashew nut

Thermometer

All three

correct

1-2

corrects

2M

1M

2M

TOTAL

20M

No. Criteria Marks

SULIT 4551/3

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4551/3 © 2014 Hak Cipta BPSBPSK SULIT*

2(a) Able to record the reading in Zone A, Zone B, Zone C.

Answer:

Zone A

X : 8 cm2

Y : 20 cm2

Zone B

X : 23 cm2

Y : 10 cm2

Zone C

X : 32cm2

Y : 4 cm2

1M

1M

1M

3M

(b) Able to calculate the percentage coverage of bread mold X :

Sample answer :

Percentage coverage of bread mold X : 63 cm2 x 100%

3 x 100cm2

= 21 %

Calculati

on

Correct

answer

& Unit

1M

1M

2M

(c)(i) Able to draw the area that probably covered by the bread molds

X and Y

P : Area of bread mold X must higher than Y/ Y is zero

1M

(ii) Able to explain the percentage X and Y.

P : Area /Percentage coverage of bread mold X is higher than

mold Y.

P : Mold X grows faster than mold Y

P : Mold X get more nutrient than Y

1M

1M

1M

3M

(iii) Explain the type of relationship between the bread mold X and

Y

P : Interspecific competition

P : Because it involved two different species.

1M

1M

2M

Total 10M

PERATURAN PEMARKAHAN TAMAT