SULIT 455/3(PP)

Question Marks Scheme Marks

1(a) Able to record all volume of 0.1% ascorbic acid and fruit juices to decolourise 3
DCPIP solution accurately

Sample answer

Type of solution / Final reading Volume of solution / fruit

fruit juice juices used to
decolourise 1 ml 0.1%
DCPIP solution.

0.1% Ascorbic acid 4.0 1.0

Papaya juice 3.4 1.6

Guava juice 4.4 0.6

Mango 2.0 3.0

Able to record all 7-8 ticks

Able to record any 4-6 ticks correctly 2
Able to record any 1-3 ticks correctly 1
No response or incorrect response 1
1(b)(i) Able to state two different observations based on the following aspects correctly 3

P1: Manipulated variable

(Type of fruit juices )
P2: Responding variable
Final reading// volume of fruit juices used to decolourise
1 ml of 0.1 % DCPIP solution)
P3: Reading / comparison

Sample answer

1. When mango juice is used, final reading is 2.0 ml//volume of mango juice used
to decolourise 1 ml of 0.1% DCPIP solution is 3.0ml

2. When guava juice is used, final reading is 4.4 ml // volume of guava juice used
to decolourise 1 ml of 0.1% of DCPIP solution is 0.6 ml

3. When papaya juice is used, volume of is papaya juice in syringe/ final reading is
3.4ml//volume of papaya juice used to decolourise DCPIP is 1.6ml
Question Marks Scheme Marks
1(b)(i) Able to state two observations inaccurately or one correct observation 3

Sample answer

1. Volume of mango juice used to decolourise 1ml of 0.1% DCPIP solution is more
2. Volume of guava juice used to decolourise DCPIP solution in the less
3. Different fruit juices need different volume to decolurise 1 ml of 0.1% DCPIP
solution.

Able to state observation at idea level 1

Sample answer

1. Volume of fruit juices in syringe /volume of fruit juices to decolourise DCPIP

solution are different
2. Mango juice, volume of solution to decolourise DCPIP solution is 2ml/2.0

No response or incorrect response 0

1(b)(ii) Able to make two inferences correctly based on the following aspects 3

P1: Volume of fruit juice to decolourise DCPIP is lowest/highest/more/less

P2: Ascorbic acid in fruit juice
P3: concentration of vitamin C

Sample answer

1. For mango juice the volume of fruit juice to decolourise DCPIP is

highest because mango juice has less ascorbic acid due to contain has less
concentration of vitamin C
2. For guava juice the volume of fruit juice to decolourise DCPIP is
Lowet because guava juice has more ascorbic acid due to contain has more
concentration of vitamin C

Able to make two inferences inaccurately based on any one aspect

Sampel answer

1. Mango juice has less ascorbic acid // low concentration of vitamin C

2. Guava juice has more ascorbic acid // high concentration of vitamin C
3. Different fruit juices have different concentration of vitamin C
Question Marks Scheme Marks
1(b)(ii) Able to make two inferences at idea level 1

Sample answer

1. Fruit juices contain vitamin C/ascorbic acid

2. Different fruit juices has different concentration oc vitamin C

No response or incorrect response 0

1(c) Able to state all 3 variables and the methods to handle the variable correctly 3

Sample answer

Variable Method to handle the variable

Manipulated variable Used different type of solution/fruit

Type of solution/fruit juice juices//papaya. Guava and mango juice

Responding variable
Volume of solution/fruit juice to
decolourise 1 ml of 01% DCPIP solution
Calculate the volume of solution /fruit
juice to decolourise 1ml of 0.1% DCPIP
solution using formula :
Initial reading – Final reading

Concentration of vitamin C Calculate the concentration of vitamin C

by formula:

Concentration Of vitamin C

= volume of 0.1% ascorbic acid X 1.0mg/ml

Volume of fruit juice
Volume of solution/fruit juices in syringe Measure and Record the volume of
solution /fruit juices in syringe

Final reading Measure and Record the volume of

solution /fruit juices in syringe

Constant variable

Concentration of ascorbic acid Fix the concentration of ascorbic acid

at 0.1 %
Volume of DCPIP solution
Fix the volume of DCPIP solution
At 1 ml
 Type of solution initial volume fruit juice
ascorbic acid
Fix the concentration of DCPIP solution
Initial volume fruit juice /ascorbic acid at 0.1%

Used 5ml of DCPIP solution

Used 5ml of

Question Marks Scheme Marks

1(c) 3
All 6 ticks
Any 4-5 ticks 2
Any 1-3 ticks 1
No response or incorrect response 0
1(d) Able to make a hypothesis based on the following aspects correctly 3

P1: Manipulated variable (type of fruit juices/ solution)

P2: Final reading/Volume of solution /fruit juice in syringe//volume of solution/fruit to
decolourise DCPIP solution//Concentration of vitamin C
P3: Relationship between variables

Sample answer
1. Guava juice has higher concentration of vitamin C to compared to papaya and
mango juice
2. Guava juice has the highest concentration of vitamin C
3. Guava juice has lowest final reading of fruit juice in syringe
4. Guava juice has the lowest volume of solution to delocourise DCPIP solution

Able to make a hypothesis based on any two aspects

Sample answer

1. Different fruit juice has different concentration of vitamin C

2. Guava juice /mango juice has higher/lower concentration of vitamin C

Able to make a hypothesis at idea level

Sample answer

1. Fruit juice/guava juice /papaya juice/mango juice has vitamin C/Ascorbic acid

Question Marks Scheme Marks

1(e)(i) Able to construct a table and record all data correctly based on the following titles 3
T: Titles with correct units
D: Data transferred correctly
C: Calculation

Type of solution / Volume of solution / fruit Concentration of

fruit juices juices used to vitamin C.
decolourise 1 ml 0.1%
DCPIP solution

0.1% Ascorbic acid 1.0 -

Papaya juice 1.6 0.63 / 0.625

Guava juice 0.6 1.67 / 1.667 (reject 1.70)

Mango 3.0 0.33 / 0.3334

2
Able to construct a table and record the data with any two titles
Able to construct a table and record the data with any one title 1
No response or incorrect response 0
1(e)(ii) Able to draw the bar chart based on the three following aspects: 3

P: Uniform scales for axes Y - 1 mark

T: Correct height plotted - 1 mark
B: 3 bars draw correctly with the same width/level of bars

Question Marks Scheme Marks

1(f) Able to explain the relationship between concentration of vitamin C and types of 3
 fruit juices correctly based on the following aspects:

R: Relationship
R1: Guava juice has the highest concentration of vitamin C /mango juice has to
R2: Guava juice has higher vitamin C compare to papaya
R3: Correctly hypothesis
E1: More/ less ascorbic acid
E2: More/less volume to decolourise DCPIP

Sample answer

Guava juice has the highest concentration of vitamin C compare to papaya juice and
mango juice. Guava juice has the most ascorbic acid and least volume is needed to
decolourises DCPIP solution/vice versa

Able to explain the relationship with aspects //R+E1/R=E2 2

Able to explain the relationship correctly 1
No response or incorrect response 0
1 (g) Able to predict and explain the average volume of preserved mango juice correctly 4
based on the following aspects:

P : correctly prediction volume more than 3.0ml

E1: Reason: oxidation of vitamin C (by oxygen)/destroyed by heat/dilute with water
E2: Less concentration of vitamin C
E3: Less ascorbic acid

Sample answer

The volume (of processed mango juice) is more than 3.0ml. This is because more
vitamin is oxidized (by oxygen)/destroyed by heat so it has less concentration of
vitamin C
Able to state P and E at idea level and 2E 2
Able to state P//P at idea level and any one E 1
No response or incorrect response

Question Marks Scheme Marks

1(h) Able to define vitamin C operationally based on the following aspects: 3

P1 : Vitamin C is ascorbic acid in papaya/guava/mango juice

P2 : Fruit juice has vitamin C because it decolourises DCPIP solution // determined by
the volume of fruit juice to decolourise DCPIP solution
P3: Content of vitamin C is affected by the type of fruit juice

Sample answer

Vitamin C is a ascorbic acid in papaya/guava/mango juice

which is shown by the volume of fruit juice to decolourise 1 ml of the 0.1% DCPIP
solution. Concentration /content of vitamin C is affected by different type of fruit
juices

Any two correct aspects 2

Any one correct aspect// theoretical definition 1
No response or incorrect response 0

1 (i) Able to classify fruits correctly based on the contents of vitamin C 3

Sample answer
High content of vitamin C Low content of vitamin C

Blackcurrant Banana

Pineapple Apple

All 4 corrects

Able to classify 2-3 fruits correctly 2

Able to classify 1 fruit correctly 1
No response or incorrect response 0
Question Marks Scheme Marks
2(i) Able to state a problem statement relating the manipulated variable to the 3
responding variable correctly based on the following aspects

P1 : manipulated variable (types of soil)

P2 : Responding variable (Length of hibiscus sp./hibiscus)
P3: Relationship between the variable in a question form

Sample answer
1. Does the different types of soil affect the length of hibiscus sp. /hibiscus
leaves?
2. What is the effect of types of soil on the length of hisbiscus sp./hibiscus
leaves?

Able to state a problem statement with two aspects 2

Sample answer

1. Does types of soil affects the leaves?

2. What factors affects the length of hibiscus leaves
3. Different types of soil give different length of hibiscus leaves.

Able to sate a problem statement with one aspect or at idea level 1

Sample answer

1. Soil affects leaves

 2. Soil affects length of hibiscus leaves
3. Variation I n plans can be seen through the length of leaves

No response or incorrect response 0

Question Marks Scheme Marks

2(ii) Able to state a hypothesis relating the manipulated variable to the responding 3
variable correctly based on the following aspects:

P1 : manipulated variable (types of soil)

P2 : Responding variable (Length of hibiscus sp./hibiscus)
P3: Relationship between the variable in a question form

Sample answer

1. Garden soil produces the longer length of hibiscus sp./hibiscus leaves

compared to sandy clay soil
2. Garden soil produces the longest length of hibiscus leaves
3. Acidic soil produces longer/higher of leave compare to alkaline soil

Able to state a hypothesis inaccurately based on any two aspects 2

Sample answer

1. Different types of soil affects the length of hibiscus sp./hibiscus leaves

2. The length of hibiscus sp./hibiscus leaves is influence the type of soil
3. Different type of soil give different length of hibiscus sp./hibiscus leaves
Able to sate a hypothesis at idea level 1

Sample answer
 1. Soil affects growth leaves
2. PH of soil affects length of leaves
3. PH of soil affects leaves id

No response or incorrect response 0

2(iii) Able to state all three variable correctly
Sample answer
1. Manipulated variable
Types of soil (garden soil/loam soil/sandy soil/clay soil
Remark at least two types of soil
2. Responding variable
Length of hibiscus sp.leaves
3. Constant variable
Type of plant / species/light intensity / humidity / temperature / volume of
water

Question Marks Scheme Marks

2(iv) Able to list all the important apparatus and materials correctly 3
Sampel answer

Material : garden /loam/clay /sandy soil / water/fertilizer/hibiscus sp. Plants

Remarks : At least two types of soil

Apparatus: Ruler, Pot/Polythene bag/marker pen/calendar/watering pot/beaker/

table lamp/
Able to list at least 2-3 apparatus and 2-3 material correctly 2
Able to list at least 1 apparatus and 1 material correctly 1
No response or incorrect response 0
2 (v) Able to describe the step of the experiment procedure correctly based on the
following aspects:

K1 : Preparation of materials and apparatus

K2 : Operating the constant variable
K3 : Operating the responding variable
K4 : Steps to increase reliability of results accurately/precaution

Sample answer

1. Put 1kg of garden soil into Pot A and add same amount of fertilizer
 2. Plant hibiscus sp. Stem in Pot A
3. Place Pot A near the window/outside the lab
4. Water the plant in Pot A every day until 160 day
5. Carry out weeding to prevent competition between plants and weeds
6. After 4 months /160 days, pluck 10 matured leaves randomly
7. Measure and record the length of each leaf by using meter ruler
8. Calculate the average length of leaves using formula : Total length of 10 leaves
Number of leave
9. Repeat step 1-8 by using clay soil in Pot B/sandy soil in Pot C
10. Record the data in the table

Scoring rubric

K1 : steps 1,2,3,4,6,10
K2: steps 1,2,3,4,6
K3: step 7,8
K4: step 9
K5: step 5,6,8

Question Marks Scheme Marks

2(vi) Able to present all the data based on the following aspects: 3

P1 : correct manipulate variable

P2 : Correct Responding variable with unit

Sample answer

Type of The length of hibiscus leaves (cm) Average length of

soil hibiscus leaves (cm)
1 2 3 4 5 6 7 8 9 10
Garden
Sandy
Clay