1

Table 1 shows the number of days and the number of black spots on a
piece of bread after water is sprinkled on it.
Number of days
Number of black spots

2
1

4
2

6
3

8
4

(a)
What is the trend of change in the number of black spots as the
number of days increase?
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(b)
What is changed (manipulated variable)?
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(c)
What is observed (responding variable)?
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(d)
What conclusion can you make from this investigation?
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2

Three pieces of bread with the same size was placed in the same room
and lebeled A, B and C. Kamsany did not sprinkle any water to bread A.
bread B he sprinkled with water and Bread C with sugar solution. After
one week, the results are shown in the diagram below.

(a)

Which bread has more black patches?

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(b)

Write one reason based on your answer I 1 (a)

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(c)

What is the aim of the investigation?

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(d)

State:
(i)
What is changed (manipulated variable)
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(ii)
What is observed (responding variable)
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In ancient times, salting is used to prevent meat from spoiling.

(e)

Based on the statement above, give one reason why they use salt
to prevent meat from spoiling.
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3

Yasmin carries out an investigation to see the effect of yeast on dough.

Different quantities of yeast is mixed into doughs Q, R, S and T. Diagram
shows the height of the dough after 30 minutes.
Q

6 cm

4 cm
2 g yeast

4 g yeast

T
8cm

6 g yeast
(a)

10 cm
8 g yeast

What is the purpose (aim) of the investigation?

____________________________________________________________________________
____________________________________________________________________________
(b)
(c)

(d)

State one information gathered in this investigation.

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State:
(i)
what is changed (manipulated variable) in this
investigation
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(ii)
What is measured (responding variable) in this
investigation
____________________________________________________________________
Predict the height of the dough when 12 g of yeast is used.
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