Science

Notes Project
TEAM OF WRITERS & TRANSLATORS FOR CANVA SCIENCE NOTES PROJECT FORM 5
1. Nordiana binti Ahmad 21. Rahimah binti Khairuddin
2. Eylia binti Mustafa 22. Rohaya binti Mohd Hatta
3. Syahida binti Omar 23. Noor Afidah binti Abdul Jalil
4. Suhailah binti Nor Asim 24. Tuan Rohani binti Said Asim
5. Nur Sazila binti Razak 25. Zawahil binti Manaf
6. Nurul Hizan Binti Zakaria 26. Che Fathanah binti Che Man
7. Mohd Raimi bin Rahim 27. Nor Laili binti Rabat
8. Noor Adilah binti Sahrir 28. Thian Ping Ping
9. Noraini binti Md Ali 29. Patriecia Audrey Fung
10. Chong Woon Cheng 30. Thipanraj A/L Katigasu
11. Hafisha binti Abd Majid 31. Marlina Azliza binti Rosli
12. Omelia binti Ormawi 32. Siti Zaharah binti Tumiran
13. Wan Rizalmi bin Wan Hanafi
14. Norbaizura binti Mohd Rashid
15. Zawil Fathiha binti Razali
16. Syafiqah Ainaa binti Kamaruddin
17. Norashikin binti Mohamed @ Fadzil
18. Minah binti Selamat
19. Ong Suu Wan
20. Mazliyani binti Masroh
 CONTENTS
Chapter 1 : Microorganisms 1
Chapter 2: Nutrition and Food Technology 16
Chapter 3: Sustainability of the Environment 43
Chapter 4: Rate of Reaction 61
Chapter 5: Carbon Compounds 70
Chapter 6: Electrochemistry 92
Chapter 7: Light and Optics 111
Chapter 8: Force and Motion 120
Chapter 9: Space Technology 131
 Chapter 1
Microorganisms
Writers :
Cikgu Zawil Fathiha binti Razali
Cikgu Syafiqah Ainaa binti Kamaruddin
Cikgu Rahimah binti Khairuddin
Cikgu Rohaya binti Mohd Hatta
Translator : Cikgu Thipanraj a/l Katigasu
 What is
Microorganisms?
Microorganisms are minute organisms that cannot be
seen with the naked eye. Microoganisms can only be seen
with the help oa microscope.

Classification of Microorganisms

Fungi Viruses Bacteria Protozoa Algae

2
 Normal Flora
Microorganisms that found in organisms such as humans and animals
and do not cause any disease.

Staphylococcus sp. UPPER PART OF

RESPIRATORY TRACT
Staphylococcus sp.
Corynebacterium sp. Streptococcus sp.

Escherichia coli SKIN

Staphylococcus sp.
Corynebacterium sp.
Lactobacillus sp.

Streptococcus sp. SMALL INTESTINE

Escherichia coli
URETHRA Lactobacillus sp.
Staphylococcus sp. Streptococcus sp.
Corynebacterium sp.

Importance of Normal Flora

Compete with pathogens for nutrients and prevent the formation of pathogen colony.
Consists of bacteria that synthesize vitamin B12 and vitamin K.
Stimulates the growth of body tissues such as colon tissue and digestive tract tissue.
Stimulates the formation of antibodies that fight pathogens and diseases. 3
 FUNGI
Size Shape Nutrition Habitat Reproduction

Macroscopic fungi Unicellular fungi Parasite A dark and Yeast reproduces by

moist place, budding (asexual
close to its main reproduction)
source of Bud
nutrition
Yeast –small
Mushrooms can be seen sphere Absorb nutrition
by naked eye. Yeast
from the host

Microscopic fungi Multicellular fungi Excrement

Saprophyte
10 μm – 100 μm. Spora
Asexual reproduction
(spore formation) and
Sporangium sexual reproduction
(conjugation) in
Hyphae Skin mucor
Yeast Spore
Conjugation
Mucor Absorb nutrition from
Sporangium –Hyphae - the dead organism
threads
Mucor Bread
4
 ALGAE
Size Shape Nutrition Habitat Reproduction
Macroscopic Photosynthesis Fresh water Sexual reproduction
algae (Conjugation)

Chlamydomonas sp.
Sea algae can be seen
by naked eye Sea
Asexual reproduction
(Binary fission)
Microscopic algae
1 μm –several Algae have chlorophyll,
hundred μm. makes its own food
mitosis
Trunk
Spirogyra sp.
Spirogyra sp.

Chlamydomonas sp.
5
 PROTOZOA
Size Shape Nutrition Habitat Reproduction
Unicellular Slipper Photosynthesis Fresh water Asexual reproduction
microorganism (Binary fission)
5 μm – 250 μm
Can be seen through
a low power light
microscope Paramecium sp. Euglena sp. Paramecium sp. &
Amoeba sp.
Sea
Do not have a Phagocytosis
fixed shape Pseudopodium
Sexual reproduction
(Conjugation)
Paramecium sp.
Amoeba sp.
Amoeba sp.
Pseudopodium Moist sand/host
encloses food, forms a
food vacuole.
4 daughter
Amoeba sp. Amoeba sp.
cells
6
 BACTERIA
Special
Size Shape Nutrition Characteristics Reproduction
Unicellular Cocci Photosynthesis Asexual reproduction
Streptococcus sp. (Binary fission)
microorganism Bacteria have
0.2 μm – 10 μm chlorophyll, makes its
own food

Spirilla Bacteria such as

Treponema pallidum Bacillus anthracis
Saprophytes form endospores so
that they can survive Sexual reproduction
Can be seen through Absorb nutrition from in extreme
a high power light the dead organism (Conjugation)
Bacilli environments such
microscope Bacillus anthracis as overheat areas or
cold, drought and lack
of food.
Parasite
Vibrio Absorb nutrition
Vibrio cholerae from the host

7
 VIRUS
Special
Size Shape Reproduction
Characteristic
The most small Spheres Virus do not have Infecting host cells
organism. bacteria
characteristics of Virus
living outside of the Virus attaches to
Size less than 0.5 μm the bacterial cell
host because they
do not carry out:
Helix respiration, Virus injects the DNA
into the bacterial cell
excretion,
growth and DNA virus takes
control of the
does not bacterial and
Polyhedral respond to the dividing.
stimuli. New Virus
increases
Can be seen
through an electron
microscope Complex Virus break the
bacterial cell and
release to attack
other bacterial cells.

8
 Factors Affecting the Growth of
Microorganisms
40'c

HUMIDITY LIGHT TEMPERATURE PH Value NUTRITION

35'c

Algae have Optimum The growth rate of

Moist environment The pH value of 7 microorganisms
is the most chlorophyll and temperature for the (neutral pH) is the
needs light for growth of increases with the
suitable for the optimum pH value presence of
growth of and photosynthesis. microorganisms is for the growth of
35 - 40 sufficient nutrients.
reproduction of microorganisms.
microorganisms Low temperature The growth rate will
(refrigerator) retard There are some be slow even with
their growth of microorganisms that the presence of
Fungi and bacteria microorganisms. can live in a slightly nutrients if other
grow better in dark acidic and alkaline factors such as
Dry environment environment. environment. humidity, light,
causes the temperature and pH
microorganisms to value are limited.
be less active and Too high
retard the growth. Ultraviolet light
can kill temperature can kill
microorganisms. microorganisms

9
 Cultured Milk Drinks Leather Goods

Animal Digestion

Lactobacillus bulgaricus Bifidobacteria sp. Lactobacillus subtilis

Food Bifidobacteria sp.

Industry
Agriculture
Application of Denitrifying Bacteria
Useful
Microorganisms
Yeast
Nitrobacter sp. Nitrosomonas sp.

Medical

Antibiotic such as Insulin Vaccine

Penicillin

Rekombinant DNA of Rotavirus Salmonella sp. Poliovirus

Penicillium chrysogenum E. coli 10
Eco Enzyme Cleaning Solution
Eco Enzyme – agricultural waste such as fruits/vegetables
that processed through fermentation process.

ASPECT ECO ENZYME CLEANING SOLUTION CHEMICAL CLEANING

SUBSTANCE

Production process Agricultural waste fermentation Use of chemicals

Action on fat Enzymes in eco-enzymes break down Surfactants in chemical detergents

and grease fats and grease into smaller molecules emulsify fats and grease into foam

Ease to use Fat and grease will remove easily Need to scour hard

Clog drainage Small molecules that produced by The foam produced by the
enzymes do not clog drain surfactants clog the drain

Cost Low High

Waste production Low High
Environment Environmentaly friendly Polluted the environment

11
 Helps the digestion
of animal

Eliminates
unpleasant smell Making of compost
USAGE
Lactobacillus sp.
Bacterial
Serum
Improves the fishing
industry
Treats sewage waste and
sludge in drainage system

Production of
enzymes

12
 Aseptic Technique
Health procedures to prevent pathogen infection or
get rid of existing pathogen.

Chemicals- use on non-living Ionising radiation such as

things such as sheets, toilets & Bleaching Chlorine Hydrogen ultraviolet rays, X-rays,
swimming pools to kill agent peroxide
Radiation gamma rays are used to Ultraviolet radiation
microorganisms (Pathogens). Disinfectant kill microorganisms. used in operation
room

Boiling water o
Chemicals – applied to
(temperature 100 C)
Boiling Aseptic Antiseptic human skin to prevent
Killing microorganisms
on objects of daily use Technique pathogen infection
such as
Sterilisation

Milk Syringes Dental The process of killing/removing microorganisms from an Acriflavine Providone 70% isopropyl
bottles equipment
object/environment. alcohol

Heat Chemicals Radiation High pressure Filter

(Autoclave) (Soap) (Ultraviolet) (Pressure cooker) (Micron filter)
Temperature above Filters particles and
130 oC can kill microorganisms
microorganisms and (0.1μm-10μm) than
their spores water or liquid

13
 Antibiotic
1 What is antibiotic?
Medicine that used to treat infections that caused by bacteria.

2 What is antibiotic resistance?

Occurs when the antibiotic lose their ability to kill bacteria.
Therefore, antibiotic are no longer effective in treating
bacterial infections.

3 Causes of antibiotic resistance.

Overuse of antibiotic Antibiotic
Improper use of antibiotic, example treating
infections caused by viruses such as sore throats,
fevers, cold and common coughs with antibiotic.
Do not take antibiotic for the prescribed period.
Antibiotic

4 Is antibiotic resistance dangerous?

Dangerous, it making us vulnerable to more disease.

14
 Methods of Infectious Disease Treatment
Bakteria asid laktik Bakteria asid laktik Bakteria asid laktik
Pneumonia Athlete’s foot Shingles

because of because of because of

Streptococcus pneumoniae Trichophyton rubrum Varicella-zoster

(bacteria) (fungus) (virus)
treated by treated by treated by
antibiotic Antifungal Antiviral
Example: Penicillin Example: Clotrimazole Example: Acyclovir
15
 CHAPTER 2:
Nutrition and
Food Technology
Writers : Cikgu Eylia binti Mustafa
Cikgu Noor Adilah binti Sahrir
Cikgu Noor Afidah binti Abdul Jalil
Translator : Cikgu Patriecia Audrey Fung
Balanced
diet
Diet that includes all classes of foods in the right quantity
according to the individual's body requirement.
17
 Malnutrition
A lack or an excess of any class of food.

Goitre Scurvy Rickets

Iodine deficiency Vitamin C deficiency Vitamin D deficiency

Kwashiorkor Marasmus
Protein deficiency Deficiency of protein, carbohydrates & fats 18
 PINGGAN Sihat Malaysia
Fruits

Carbohydrate

Protein Vegetables
A QUARTER-A QUARTER & HALF (SUKU-SUKU SEPARUH) 19
 Calorific value of food
The amount of energy that is released from the complete oxidation or
combustion of 1 g of that food.
S.I unit : joule per kilogram (J kg )
1 calorie (cal) = 4.2 joules (J)
1 kilocalorie (kcal) = 4.2 kilojoule (kJ)

Bomb calorimeter Simple calorimeter

A tool to measure the
calorific value of food 20
EFFECTS OF CONSUMING TOTAL CALORIES THAT DO NOT MEET INDIVIDUAL REQUIREMENTS

OBESITY anOrEXia AtHerosClerosis diabetes HIGH BLOOD

(a type of PRESSURE
nervosa meLlitus
arteriosclerosis)

CAUSE CAUSE
Consuming food CAUSE CAUSE CAUSE
with high calorific Individual’s refusal Cholesterol Consuming food & Consuming food with
value excessively to eat due to deposition on the drinks high in sugar high salt content
over long periods worries of gaining artery wall. over long periods of over long periods of
of time. weight. time. time.
EFFECT
EFFECT EFFECT Narrowing of the EFFECT EFFECT
A risk of developing Cause malnutrition artery lumen Affects vision, Increased risk of
diseases : that can be fatal. causes high blood kidney & heart diseases
Diabetes mellitus pressure nervous system and stroke
Arteriosclerosis Increased risk of Slow recovery of
High blood heart diseases wound
pressure and stroke 21
RESTAURANTS THAT OPERATE 24 HOURS
Encourages late night eating habits.
Eat unhealthy food servings and exceeds the
need of the body causes the increase in body
weight.
Risk of obesity.
Disrupts sleep. RESTAURANT
24 HOURS

22
 EFFECTS OF FAST FOOD AND JUNK FOOd

Excessive
sugar Absence of
Obesity beneficial
Tooth decay nutrients
Diabetes mellitus • Malnutrition
at an early age

Artificial coloring
& sweeteners
Cancer
Infertility
Diabetes mellitus
Damage to liver & Caffeine Excessive salt
kidney Insomnia High blood pressure
Anxiety Heart diseases
Addiction Damage to kidney

23
 nutrienT REQUIREMENTS IN PLANTS

Why do plants maCronutrienTS miCronutrienTS

need nutrients? Elements (or minerals) need

by plants in large quantities
Elements (or minerals) need
by plants in small quantities
Plants need nutrients for: Nitrogen Boron
Growth Phosphorus Iron
Development Potassium Copper
Reproduction Magnesium Molybdenum
Calcium Manganese
Sulphur Zinc
Oxygen
Carbon
Hydrogen

24
 EFFECTS OF NITROGEN, PHOSPHORUS AND POTASSIUM
DEFICIENCY ON PLANT GROWTH
PLANT WITH PLANT WITH PLANT WITH
HEALTHY PLANT NITROGEN deficiency phosphorus deficiency POTASSIUM DEFICIENCY

Leaves are
smaller & Leaves Leaves
fall easily are have
Flower Stunted purplish brown
flower spots,
curled
Stunted Yellow ends &
Fruit coloured chlorosis
fruit
leaves
(lacking of Leaves at the
chlorophyll bottom are bluish
/chlorosis) Growth of roots green, curled and The growth of Leaves at
deteriorates with roots is reduced the bottom
brown edges wilt and
have dead
tissues
Normal plant growth.
Strong stem. Stunted plant growth. Stunted plant Stunted plant growth /
Leaves at the top are Weak stem. growth/slow to dies before reaching
small and light green. Stunted flower and growth and mature. maturity.
Leaves at the bottom fruit production. Weak stem. Weak stem.
are bigger and dark The growth of roots is The production of The production of
green. normal. flowers and fruits flowers is reduced and
The production of stops . the production of fruits.
flowers and fruits is
normal. 25
IMPORTANCE
OF NITROGEN
CYCLE
Direction
Process of nitrate ion
addition to the soil
NITROGEN CYCLE
Maintaning
Process of nitrate ion
nitrogen content extraction from the soil
in the air.(78%).
Maintaining
Nitrogen in 1 Lightning
fertility of soil
and increasing
the air
productivity of
crops
Reducing
pollution.
Animal protein Legume plants Nitrogenous
fertilisers
(Decomposing
organism).
Maintaining a Plants eaten
continuous Plant by animals
supply of plant protein
proteins and
animal proteins.
Remains of dead animals and plants
undergo decomposition
(decomposing bacteria and fungi)
2 Nitrogen fixation
1 Plants absorb Ammonium compounds (nitrogen-fixing
nitrate ions bacteria)
2 Denitrification through their roots Nitrification
Nitrite ions
(nitrifying bacteria)
(denitrifying bacteria)
3 Nitrification
(nitrifying bacteria)

3 Soluble nitrates (nitrate ions

Nitrate ion
dissolve in groundwater / rivers) 26
 Food Production Technology

1 6
Use of quality Efficient land
breeds management

2 5
Ways to increase
Use of modern quality & quantity
Optimal use of
technology of national food
production land & water

3 Education & Research

guidance for
farmers
4 &
development 27
Food Production Technology Bintang Mas starfruit
golden yellow, sweet & crunchy
Tenera oil
palm Exotica
yields more fruits papaya
with larger kernel, big in size &
thicker pulp, sweeter
thinner shell & flesh
higher oil content
USE OF QUALITY BREEDS

Mafriwal cow Akar Putra chicken

produces a lot of milk grows rapidly & has the
and can adapt to tropical same meat texture as
areas that of the
kampung chicken

CHARACTERISTICS OF QUALITY BREEDS

Meat, milk and fruits of higher quality Easy and low-cost maintenance
High yields High resistance to diseases, pests and
Grows and matures rapidly extreme weather
28
Food Production Technology

Use of modern technology

Grinding machine & liquid filling Machinery such as tractors, The use of drone to spray
machine speed up processing & bulldozers & harvesters speed up the pesticides can save time
manufacturing food rate of crop planting & harvesting and reduce labourcost

Cloning can retain good characteristics Biotechnology - embryo transfer, cloning & genetic
in crop & livestock breeds engineering is used to increase the quality & quantity of food 29
Food Production Technology

Optimal use of land and water resources

Develop idle land for agricultural Fertilise barren lands Build dams and canals for
& livestock activities agricultural or livestock land

Develop marshland for marine Develop abandoned mining pools for

aquaculture activities freshwater aquaculture activities
30
Food Production Technology

Efficient land management

Crop Rotation Mixed Planting Terrace Farming

First year

Purpose :
maintain land fertility
Second year increase quality of crop yield
increase quantity of crop yield

Third year 31
Food Production Technology
Use of insecticides
The process of eliminating crop pests using insecticides
Important to maintain the quality and quantity of crop yields
Side effects of insecticides :
polluting the environment
increasing the pesticide resistance of crop pests
killing earthworms and useful microorganisms in the soil
contaminating the land and crop yields

Crop pests

Spraying insecticides on crops 32

Food Production Technology
Biological control
Method which applies the interaction between organisms such as prey-predator &
parasitism in order to control crop pests in a habitat.

Wasps lay eggs in the eggs Barn owl hunts rats for food
of butterflies & destroy them (Type of interaction :
(Type of interaction: Prey-predator)
Parasitism)

ADVANTAGES OF BIOLOGICAL CONTROL DISADVANTAGES OF BIOLOGICAL CONTROL

More environmental-friendly
Cheaper
Does not harm the health of other
Does not cause crop pests to become
resistant
Takes a longer time to control the
population of crop pests
Difficult to predict the results of biological
control which involves living organisms
Needs more detailed and effective planning
and management
Disrupts the balance of ecosystem if
populations of the predator species or
parasite become uncontrollable
33
 Food Production Technology
Biological control used without proper planning can cause various problems
Example: A failed biological control in the sugarcane plantations on the islands of Hawaii.
Mongoose (predator) cannot catch the rats (prey) because the active time for prey-predator are not same.

Mongoose is
active during
daytime

Rat is active
Let's go and at night
catch birds

34
 Food processing technology
cooking FERMENTATION Dehydration / pastEurisation
Heating food: The breakdown of drying Liquid is heated to a
Blanching, frying, complex substance into Water is removed temperature below its
grilling, smoking, simpler substances from food through boiling point to kill
braising, stir-frying, through the action of dehydration/ evaporation pathogens & then cooled
baking & steaming bacteria, yeast or other by drying under the sun/ quickly
useful microorganism using flame / smoke / in Example: fresh milk is
Grilled the oven heated to ao
chicken Glucose + yeast temperature of 63 C for 30
ethanol + carbon dioxide minutes/
o
to a temperature
of 72 C for 15 second &
Chicken cooled immediately
curry
Dried shrimp

Rice
Soy sauce Kimchi

Fruit
Fried fish Yoghurt Tempe Dried fruits Milk juices 35
 Food processing technology
canning freezing irradiation Vacuum
1. Can are sterilised & Food is kept at a Food is exposed to packaging
heated exceeding temperature of 0°C/ lower gamma ray/ Air is removed completely
115°C, under high (last longer). ultraviolet ray/ X-ray. from container/ plastic
pressure. Example-meat frozen at bag before the package is
2. Food is put in the can. a temperature between To kill sealed tight.
3. Air in the can is –18°C to –24°C. microorganisms in
removed. raw meat. Prevents growth of
4. Can is sealed. Enzyme action stops To kill insects in rice.
The growth & microorganisms in
5. Can is heated again To slow down seed the package.
& cooled quickly. reproduction of germination,
microorganisms are Stops food
budding of root oxidation.
Purpose-to kill inhibited vegetables &
microorganisms & ripening of fruits
their spores.

meat vegetables rice

fish
sardines Fruits Condensed
milk
durian 36
 CHEMICAL SUBSTANCES USED IN FOOD PROCESSING
CHEMICAL
substances funCTION EXAMPLES

Prevents growth & Salt - seafood

PRESERVATIVES reproduction of Sugar - fruits
microorganisms Vinegar – pickled food
Reduces food spoilage Sodium nitrite/nitrate – meat,
Makes food last longer Benzoic acid - juice, ketchup
Boric acid - noodles, fish balls
Add colour to food Pandan leaf, turmeric - cakes, rice
COLOURING Makes food look more Tartrazine – soft drinks
attractive Sunset Yellow – cordial (orange)
Carmoisine - cordial (red)

BLEACH Bleaches unwanted natural Activated carbon –palm oil, cane sugar
colour from food Benzoyl peroxide –sugar, rice, flour

Makes food more delicious Sugar, salt, pandan leaf - cakes,

FLAVOURING & fragrant ice creams
Enhances the natural Monosodium glutamate (MSG) –
flavour of food instant noodles, soy sauce, chips.

37
 CHEMICAL SUBSTANCES USED IN FOOD PROCESSING
CHEMICAL
substances function
Prevents deposition of
STABILISER
granules in liquid food
Improves texture &
thickens food
SWEETENER Sweetens food & drinks
Slows down the oxidation
ANTIOXIDANT of fatty food
Prevents fruits &
vegetables from turning
brown
Emulsifies substances
EMULSIFIER which do not mix such as
fat & water in food
Improves homogeneity,
stability & texture of food
examples
Starch – chilli sauce/ketchup
Gelatine - jelly
Agar – ice cream, instant soup, jelly
Acacia gum – ice cream, candy, jelly
Sugar, palm sugar, honey -cakes, drinks
Aspartame - cordial, jam
Sorbitol – food for diabetic patients
Ascorbic acid, Vitamin C – cooking oil
Tocopherol, Vitamin E - margarine,
biscuit
Butylatedhydroxyanisole -
vitamin pills
Lecithin (from egg yolk/ soya beans) – ice
cream, chocolate
Pectin - mayonnaise, pudding
Fatty acids such as monoglyceride,
magnesium stearate - yoghurt,
cheese
38
Impact of excess chemical substances in food processing
on human health
Chemical IMPACT ON HEALTH
substance
PRESERVATIVE Cancer Foetal defects in mother's
Disrupts the human womb
digestive system Damages liver & kidney
Allergy, rash & itchy skin

COLOURING Cancer Food poisoning

Infertility Damages liver & kidney
BLEACH Cancer Food poisoning
Cancer Mental retardation in
FLAVOURING High blood pressure children
Heart diseases Damages liver & kidney
Cancer Obesity
SWEETENER Damages liver & kidney
Diabetes mellitus
Allergy, rash & itchy skin
Retards body growth Damages liver & kidney
ANTIOXIDANT Allergy, rash & itchy

39
 Health foods
Natural food substances in a normal diet
that maintain health & do not contain
chemical substances.
Related issues :
availability of health food
high price
processing method & chemical
substances used in food processing.
Health supplements
Nutrients taken in the form of capsule pill,
liquid & powder in pre-determined doses.
Related issues :
difficult to determine the required
dosage of health supplement
accurately for different individuals.
40
 National food safety policy
The Drug Control Authority (DCA) is entrusted to
register & monitor health supplements &
traditional medicine before being marketed.
Stickers with labels & QR codes will be
affixed to bottles or boxes of health
supplements & traditional medicine which have
been approved & registered.
To protect consumers from :
the risk of taking food & drinks which will harm human health
fake health food & supplement

Food act 1983

1. To protect the public from dangers of health & fraud related to the preparation, sale & use of food,
as well as any matters related to them.

2. Any parties found selling poisoned food or food that damages the health of users will be fined or
jailed, or both if found guilty by the court of law.
41
 Food regulations 1985
Example of Food Label

42
 CHAPTER 3
SUSTAINABILITY OF
THE ENVIRONMENT
Writers : Cikgu Nordiana binti Ahmad
Cikgu Eylia binti Mustafa
Cikgu Ong Suu Wan
Translator : Cikgu Thian Ping Ping
 CARBON FOOTPRINT

Water
Release of
greenhouse gases
Fuel
Total amount of carbon dioxide released
into the atmosphere product from Personal
Electrical
activities
individual activity, event, organisation, energy
community or product used in daily life. Gas Transportation

Examples of processes that reduce carbon Offset

footprint are: Recycle
recycle,
carbon balancing (offset) - process that
reduce emission of greenhouse gas
Waste
example planting tree.

44
 ENERGY EFFICIENCY LABEL
Aim :
provide more detailed information to help
consumers make choices about energy-
efficient electrical appliances

Products labeled with a 5-star energy efficiency

rating :
25% less electricity consumption than
normal products
25% less carbon emissions during its
period of use.

Lower
Lower Carbon
The More The Star, The Electricity Footprint
More The Energy Save Bill

45
CARBON FOOTPRINT AND CARBON HANDPRINT

Carbon Footprint Carbon Handprint of a

of a product - product - positive
negative impacts on impacts on
environmental
environmental sustainability sustainability caused by
caused by a product a product throughout its
throughout its life cycle. life cycle.

46
CARBON HANDPRINT MEASURES
Use of materials with a low
carbon footprint in product
manufacturing
Cement is replaced by logs.
Extending the life cycle and
increasing the efficiency of
the product
Examples: rechargeable batteries
and solar panels
Consumption of energy that
releases less greenhouse gases
and energy converters with high
energy efficiency
Bakun hydroelectric power station
Greenhouse gas removal and
carbon dioxide storage in
carbon sinks
Carbon sinks - forests and oceans,
function to remove carbon dioxide
from the air.
Efficient waste
management
Waste management based on the
5R concept (Refuse, Reduce,
Recycle, Reuse, Rot)
47
 A PRODUCT LIFE CYCLE

Source Recycle Decay Source

Cradle-to Cradle-to
cradle life grave life
cycle of cycle of
product product
Disposal
Manufacturing Manufacturing

Transportation Consumption Transportation

48
 UPCYCLE
Produce a new product that has a higher value than the original product.

Plastic broom

Vase

Used plastic bottles

Plastic basket
49
 MICROPLASTICS IN THE FOOD CHAIN
Microplastics: Nutritional issues that threaten human
Plastic pieces less than 5mm in health
size. Solution:
Reduce plastic waste
Reduce the use of plastic
Microplastic products.

Plankton Larvae Fish Turtle

Bivalve organisms Human Marine mammals

Transfer of microplastics between various organisms in the food web
until it end up in the human body and marine mammals. 50
 ENVIRONMENTAL POLLUTION

Environmental pollution is an unwanted change in physical, chemical or

biological change in the components of the environment, namely air, water
and soil.
Effects of Environmental Pollution :
Harm and discomfort to all living things.
Causes environmental issues such as flash floods.

51
 SOURCE OF AIR POLLUTION
Source of Natural Air Pollution

Volcanic eruptions Forest fires Decaying organic waste Dust storms

Source of Man-made Air Pollution

Exhaust gases from Blast furnaces Industries Garbage disposal sites

motorised vehicles

Releases greenhouse gases and toxic gases into the air

52
 SOURCE OF WATER POLLUTION
Waste

Wastewater Domestic waste Domestic waste Solid waste Industrial waste such
(detergents) (sewage) (rubbish) as grease

Chemical substances in agriculture Oil spills

Chemical fertilisers Pesticides Oil spills from ships Birds covered with
oil spills
53
 SOURCE OF LAND POLLUTION

Excessive use of fertilisers and pesticides Inappropriate management Nuclear waste Electronic waste
of solid waste

SOURCE OF THERMAL POLLUTION

Deforestation Industrial activities Fuel combustion in vehicles or machines

54
 EUTROPHICATION
Ecosystem response to the addition of
phosphate ions and nitrate ions (from
detergents, fertilizers and garbage)
into an aquatic ecosystem.

detergent, fertilizers and garbage produce

phosphate ions and nitrate ions

BAJA

Excessive phosphate ions and

nitrate ions oxygen content
decreases
Haiwan
Aquatic&animals
tumbuhan
&
algae grow rapidly akuatik mati
plants die
55
 BIOCHEMICAL OXYGEN DEMAND (BOD)
The amount of dissolved oxygen required by microorganisms such as bacteria to
decompose organic matter in a water source.

Pollution Amount of Amount of Methylene

Level Microorganisms dissolved BOD blue
oxygen solution
decolourise
fast

Syringe
The higher the level of pollution for a
1 cm3 water sample,
methylene
blue solution the faster the methylene blue solution
200cm 3 water decolourises.
sample

56
 EFFECTIVE MICROORGANISM MUD BALLS (EM)
Contaminated Water Purification Methods Using Green Technology
3 Types of Effective
Microorganisms (EM)

Lactic acid bacteria

Treat sewage waste, remove foul
odors, inhibit the growth of harmful
Mud ball EM mud balls are thrown into the microorganisms & facilitate decay.
Effective Microorganisms river to treat polluted river water in
(Effective Microorganism, EM) Malaysia.
Preparation method Photosynthetic bacteria
Synthesize amino acids and sugars
from organic matter for feeding
aquatic animals and plants

Yeast
Produce essential materials for the
growth of green plants.

57
 1. What can be observed about the carbon
dioxide content in the atmosphere from
2006 to 2019?
The carbon dioxide content in the atmosphere
INCREASED from 2006 to 2019

2. What are the adverse effects of carbon dioxide content

high in the atmosphere?
GLOBAL WARMING & THE GREENHOUSE EFFECT
3. Why should each individual play a role in reducing the carbon dioxide
content in the atmosphere?
We have only one earth, each individual has a role to preserve and
conserve our environment for environmental balance

58
 NEGATIVE EMISSION TECHNOLOGY
is a technology that
remove carbon dioxide from the atmosphere
Carry out Absorb
photosynthesis carbon
dioxide

Microalgae plant Marine microalgae in the sea

59
 THE ROLE OF THE UNITED NATIONS (UN)
to
Addressing Environmental Issues on a Global Level
Climate change issues Ensure clean drinking water
supply

Protects the ozone layer from Banning toxic chemicals

CFC that deplete the ozone (DDT pesticides)
layer

Appliances that release CFC

CONFERENCES AND INTERNATIONAL AGREEMENTS WHICH ORGANIZED BY THE UN

The Rio Conference
on 1992 addresses
global environmental
issues
Kyoto Protocol in 1997 to
reduce greenhouse gas
emissions
The Paris Agreement in 2016 to reduce the
content and release of greenhouse gases
and limit the rise in global temperatures to
1.5°C
60
 CHAPTER 4
RATE OF
REACTION

Writers : Cikgu Marlina Azliza binti Rosli

Cikgu Nurul Hizan binti Zakaria
Cikgu Tuan Rohani binti Said Asim
Translator: Cikgu Patriecia Audrey Fung
 Chemical Reaction
A chemical reaction is a process in which one or more reactants are converted
to one or more products

Reactants Chemical reaction Product

Quantity of reactant Quantity of product

Quantity of product
Quantity of reactant increases with time
decreases with time

Time
Time
Graphs of changes in quantities of reactant and product against time
62
 Similarities and differences between fast reaction and slow reaction

FAST REACTION SLOW REACTION

Similarities
Quantity of reactant decreases
Quantity of product increases
Differences
Rate of reaction is high Rate of reaction is low
because the reaction happens quickly because the reaction happens slowly

Takes a shorter time to complete Takes a longer time to complete

Example: Example:
potassium
water

Reaction of
Burning of Burning of Bomb reactive metal Rusting Food Photosynthesis Fermentation
candle butane gas explosion with water of iron digestion
63
 Rate of Reaction
Rate of reaction is the change in the quantity of reactant or product per unit
time.

Change in the quantity of reactant / product

Rate of reaction =
Time taken for the change to occur

Unit for rate of reaction : cm3s –1

g s –1
Methods to determine the rate of reaction:
Decrease in the mass, volume or increase in the mass, volume or
concentration of the reactant in a concentration of the product in
certain period. a certain period.
Example : Example :

Decrease in mass of magnesium tape Increase in the volume of hydrogen gas in a

in 30 seconds certain period
64
 Factors Affecting Rate of Reaction

TEMPERATURE CONCENTRATION
When the When the
temperature of concentration of
reactant increases, reactants increases, PRESSURE
the rate of reaction the rate of reaction When pressure
increases increases increases, the
rate of reaction
involving gaseous
reactants
increases
CATALYST SIZE
When catalyst is When the size of
used in a reaction, solid reactants
the rate of reaction decreases, the rate
increases of reaction
increases

65
 Quantity of Quantity of
reactant product
Slow Slow
Fast reaction. reaction.
reaction. Rate of Fast Rate of
Rate of reaction is reaction. reaction is
reaction is low. Rate of low.
high. reaction is
high.
Time Time

Graphs of changes in quantities of reactant and product against time

Ways to increase Rate of Reaction

Use smaller size of solid reactants.
Increase temperature of solution.
Increase concentration of solution.
Presence of catalyst.
Increase pressure.

66
 Applications of the Concept of Rate of Reaction
HABER PROCESS
PRODUCTION OF AMMONIA
Factors that increases the rate of
reaction:
Nitrogen Hydrogen Ammonia Temperature = 450 - 550
1 : 3 Catalyst = Iron filings
Pressure = 200 atm

67
 CONTACT PROCESS
PRODUCTION OF SULPHURIC ACID
Factors that increases the rate of
reaction:
Temperature = 450
Catalyst = Vanadium (V) oxide
Pressure = 1 atm

68
 Applications of the Concept of Rate of Reaction in Daily Life

Refrigerator lowers A pressure cooker Small cut meat cooks

the temperature of speeds up cooking time. faster.
food or drinks kept in High pressure in a The total surface area
it. pressure cooker of ​meat exposed to
Lowering the increases the boiling heat is greater.
temperature inhibit point of water. Thus
the growth of food can be cooked at
microorganisms and temperatures above
slows down food 100
spoilage.
69
 Chapter 5

Writers & Translators:

Cikgu Minah binti Selamat
Cikgu Norashikin binti Mohamed @ Fadzil
Cikgu Noor Afidah binti Abdul Jalil
 CARBON COMPOUND
Compound that contains element carbon, C

ORGANIC CARBON COMPOUND INORGANIC CARBON COMPOUND

Sources from living organisms Sources from non living organisms

Petroleum, coal, silk Limestone, carbon dioxide

71
 3 processes that release carbon dioxide : 1 process that absorb carbon dioxide:
1 Respiration 1 Photosynthesis
2 Decaying
3 Fuel combustion
Release carbon
dioxide

3
2 Natural phenomena
1 1

Volcanoes
eruption

Forest burning
72
 THE IMPORTANCE OF PHOTOSYNTHESIS

Remove excess carbon

dioxide Increase the volume of
from air to balance the oxygen in the air.
contain of carbon dioxide.

Enable the green plant to Provide foods for

carry out photosynthesis. animals.

73
 Organic carbon compound that only contain
hydrogen and carbon elements.
Petroleum, Natural gas, Coal
Fossils of animals &
plants
Dead marine life, Over millions of years, buried deeper
buried in the seabed. and deeper into the seabed under
thick layers of rock and mud.
Millions of years ago, Over millions of years, the remains
dead plants were
become buried deeper and deeper
naturally buried into the ground under thick layers
underground.
of rocks.
sea
Natural Gas
Petroleum
The combined effects of pressure by the
layers of sand and mud, heat and
decomposition caused by bacteria changes
the buried into petroleum and natural gas.
Coal
The combined effects of pressure exerted by
the layers of rock, heat and decomposition
caused by bacteria changes the buried plant
fossils into coal. 74
1. Name the method of separation used in this activity.
Fractional distillation

2.Is petroleum a compound or a mixture? Give your

reasons.
Mixture because the petroleum fractions have different
boiling points.

3. Name the distillate obtained from the fractions labelled

as follows:
(a) Fraction 1: Petrol
(b) Fraction 2: Naphtha
(c) Fraction 3: Kerosene
(d) Fraction 4: Diesel

4. What characteristic of the petroleum fractions is

applied in the fractional distillation of petroleum?
Different boiling points.

75
 COMPARISON
SATURATED HYDROCARBONS & UNSATURATED HYDROCARBONS

SATURATED HYDROCARBONS UNSATURATED HYDROCARBONS

Similarities
only contain hydrogen and carbon elements
organic carbon compounds

Differences
Have single covalent bonds between Have at least one double covalent
carbon atoms (C-C) bond (C=C) between carbon atoms

COMPOUNDS COMPOUNDS
THAT SATURATED THAT
WITH HYDROGEN UNSATURATED
WITH HYDROGEN

Example : alkane Example : alkene

76
 Homologous Series : a specific group of organic
compounds which have similar chemical properties

NUMBER OF ALKANE ALKENE

CARBONS
General formula:

1 METH...... METHANE NONE

2 ETH....... ETHANE ETHENE

3 PROP....... PROPANE PROPENE
4 BUT........ BUTANE BUTENE

5 PENT...... PENTANE PENTENE

6 HEX....... HEXANE HEXENE

77
 ALCOHOL
organic carbon compound
contains CARBON, HYDROGEN AND OXYGEN elements

alcohol Preparation Process

SUGAR
Ethanol
YEAST

zymase (enzyme in YEAST)

Glucose Ethanol + Carbon dioxide

Fermentation process Distillation process

Conical flask
test tube
sugar solution
+ yeast
limewater
ethanol formed Observation : Limewater become cloudy
here Inference : Carbon dioxide gas produced
78
The Physical Properties of
Alcohol
colourless
liquid at room temperature
has a distinctive smell
the boiling point increases
when its number of carbon
atoms increases
the solubility in water
decreases when its number of
carbon atoms increases
Ethanol + Ethanoic acid
The Chemical Properties of
Alcohol
Combustion of alcohol
Ethanol + oxygen Carbon dioxide + water
ethanol burns with a blue
flame without soot.
releases carbon dioxide
gas that turn limewater
cloudy.
Esterification
concentrated sulphuric acid
(catalyst)
Ester + water

Ethanol

Ester Fragrant smell

Insoluble in water 79
 Uses of Alcohol in Daily Life

Fuel
burns with a blue flame Medicine
a complete and clean an antiseptic and disinfectant
combustion without soot to kill microorganisms
(Eco-friendly) a solvent for various types of
used as a biofuel for medicine
motorised vehicles in
Philippines Alcohol
Cosmetics
Industry a solvent for various
a solvent in industry because it can cosmetics such as perfume,
dissolve organic substances lotion and lipstick
food processing,
cosmetics
paint
an antifreeze in industries
80
Effects of Excessive Alcohol Consumption
Damage to brain cells
Compromised coordination and Kidney damage due to
nervous system overactive elimination of
Disruptions to body balance waste substance
Difficulty in estimating

Blurred vision Frequent urination

Increased rate of breathing

Increased rate of heartbeat

High blood pressure

Damage liver cells

Liver cells die and harden
Cirrhosis
Liver cancer
81
 Sim
Org ilar
con anic c itie
FATS hyd tain om s
Do rog ing pou
not en ca nds
dis and rbon
sol oxy ,
ve
in w gen
ate
SATURATED FATS UNSATURATED FATS r

ANIMAL SOURCES PLANT SOURCES

Solid at room temperature
High melting point
Number of hydrogen atoms in the
molecule is maximum
Addition of hydrogen atoms to
molecule is not possible
Liquid at room temperature
Low melting point
Number of hydrogen atoms in the
molecule is not maximum
Addition of hydrogen atoms to
molecule is possible
82
 Effects of Excessive intake of Fats on Health

increase cholesterol form gallstones block the bile duct

level in blood cause jaundice

Cholesterol The artery Fatal heart

lumen Disrupt or attack
accumulates and block flow Atherosclerosis
deposits on the become
narrow of blood Stroke
inner artery walls
Cholesterol Hypertension
Normal build-up
lumen Lumen

Importance of
cholesterol
reduce saturated fat intake in diet
healthy building of cell membranes
tips synthesising bile
take unsaturated fat to reduce blood synthesising sex hormones
cholesterol level producing vitamin D
83
 Structure of Oil Palm Fruit
PULP (MESOCARP)
contains the most
palm oil

SHELL (ENDOCARP)
does not contain oil

KERNEL
contains the best quality
palm kernel oil

84
 Palm Oil Extraction In Laboratory

Boiling
kills microorganisms &
softens the pulp

Pulp Kernel

palm oil to be squeezed

using press

palm oil (PO) palm kernel oil (PKO)

Crude Crude palm

palm oil kernel oil
red in colour yellow in colour
more quantity fewer quantity
85
 the Industrial Extraction Process of Palm Oil
Bunch of oil palm fruits

Sterilisation
palm fruits is sterilised with steam to kills microorganisms & softens the pulp

Threshing
The oil palm fruits are detached from their bunches

Digestion
The oil palm fruits are reheated at a high temperature and pounded by rotating beater
arms to separate the pulp from the shell.

Pulp [Extraction of palm oil (PO)] Kernel [Extraction of palm kernel oil (PKO)]
The pulp is squeezed with a hydraulic or spindle press to extract PO. The kernel is separated from shell
The kernel is dried
Filtration PKO is extracted from it with a hydraulic or spindle press
The pulp fibres are separated from the PO
Filtration
Purification The kernel is separated from the PKO
Steam is flowed through the PO to remove odour and eliminate acid.
PO flows through activated carbon to be decolourise.
Pure Palm kernel oil (PKO)
Pure Palm Oil (PO) 86
 Components of Palm Oil
Components of Palm Oil

Glycerol Fatty acid

Saturated fatty acid Unsaturated fatty acid

Palmitic acid Oleic acid
Stearic acid Linoleic acid

The Chemical Properties of Palm Oil

Oxidation Palm oil molecule + oxygen free radicals
(harmful to human health)

Hydrolysis Palm oil molecule + water glycerol + fatty acid

Esterification Fatty acid molecules of palm oil + alcohol ester

(palm oil
biodiesel)
87
 palm oil-based
products

Chocolate Medicinal capsules

The content of
Nutritional
Antioxidants (carotene Ice cream Soap
saturated fats Content of and vitamin E) slow
and unsaturated
fats is balanced Palm Oil down or stop the
oxidation process.

Cooking oil Shampoo

constitute less than

1% Rich in
sterol, phosphatides,
triterpene and vitamin A & E Margarine Cosmetic
aliphatic alcohols 88
 Soap Production
+a
lka
li
Oil + Concentrated alkali Fatty acid salt + Glycerol
(concentrated sodium hydroxide or (soap)
concentrated potassium hydroxide)

(Normal salt )
(concentrated alkali)
soap

The remaining
Salt is added to lower filtration produces
the solubility of soap foam/ smooth taste
when shaken with
water

89
 Molecular Components of Soap

HEAD hydroph
‘hydrophilic’
dissolve in water
TAIL
`hydrophobic’
dissolve in oil or
Cleansing Action of Soap grease.

Head/hydrophilic part
of soap molecules will
dissolve in water
Tail/ hydrophobic part
of the soap molecules will
dissolve and attach to the
greasy dirt on the cloth
Brushing will dislodge the greasy
dirt from the cloth surface. Soap
bubbles produced by soapy water
trap greasy droplets. Rinsing will
removes greasy dirt.
90
 SUSTAINABLE MANAGEMENT and its Importance in the
Palm Oil Industry
1 QUALITY OF AIR IMPROVES 3
Carbon dioxide is absorbed and oxygen is ZERO WASTE
released during photosynthesis process Oil palm waste is converted into multi-purpose products
Kompos
Empty bunch
made into
compost

fertilise Shells are

r
burnt to boil
Fronds are water
made into
fertiliser
Pulp fibre is
made into
2 carpets and
OPTIMISE LAND USE textile
Replanting
Tree trunks as a Sewage water of
oil palm tree replacement palm oil mills (POME)
material for wood turned into biogas and
fertilisers
91
 CHAPTER 6
ELECTROCHEMISTRY

Writers : Cikgu Wan Rizalmi bin Wan Hanafi

Cikgu Syahida binti Omar
Cikgu Norbaizura binti Mohd Rashid
Translator : Cikgu Thian Ping Ping
 Electrochemistry is a study in chemistry that
relate between electrical and chemical
phenomena.

2 types of
electrochemical cells

Electrolytic cell chemical cell

Electrolysis process Also known as voltaic
Electrical energy is cell or galvanic cell
converted to chemical Chemical energy is
energy converted to electrical
energy
93
 ELECTROLYSIS
Decomposition of a compound (molten or aqueous) into its
constituent elements by electric current.
Electrical source
Electron
movement
Control electric current
flow in the circuit

Electrode connected to the Electrode connected to

positive terminal of battery the negative terminal of
battery

Positive ion moves to

cathode
Negative ion moves to
anode

Liquid containing cation (+)

and anion (-)
ELECTROLYTIC CELL
94
Electrolyte cannot
conduct electricity Substances that allow Molten lead(II)
in solid state electric current to flow
because ions bromide
cannot move freely through in the molten or
to conduct aqueous state Molten sodium
electricity. chloride
Sodium hydroxide
solution
ELECTROLYTE

VS
Copper(II) sulphate
solution

NON-ELECTROLYTE

Substances that do not allow

electric current to flow through in
the molten or aqueous state
95
 electrolysis of molten lead(II) bromide

anode cathode
anion kation
- 2+
Carbon electrode Br Pb
- 2+
Lead (II) bromide Br Pb
- 2+
Br Pb

Heat
ANODe cAThODe
Negatively charged Positively charged
bromide ion (ANION) plumbum (II) ion
moves to the anode (CATION) moves to
(positive electrode) the cathode
(negative electrode)
Discharged to form
bromine gas. Discharged to form
solid plumbum
96
 ELECTROLYSIS
Copper(II) sulphate solution
ANODe cAThODe
Hydroxide ion dan sulphate ion (anion) Copper (II) ion dan hydrogen ion (cation) move
move to the anode to the cathode.
Hydroxide ion is selected to be Copper ion is selected to be discharged to
discharged to form oxygen gas form solid copper (brown deposited)

Copper(II) sulphate
solution
Carbon electrode
Carbon electrode

ANION CATION
-
S0 4
2-
+
OH H
Hydroxide Sulphate Hydrogen Copper (II)
ion ion ion ion
Hydroxide ions are selected to be discharged Copper (II) ions are selected to be discharged
because the hydroxide ion is less electronegative because Copper (II) ions is less
than sulphate ion electropositive than hydrogen ions 97
ELECTROCHEMICAL SERIES

Ion becomes less

Ion becomes less electronegative and
electropositive and easier to discharge
easier to discharged

98
 FACTORS AFFECTING THE
PRODUCTS IN ELECTROLYSIS

Position of ions in the Concentration of Types of

electrochemical series
The higher the position of
a metal in the
electrochemical series,
the easier it is for the
metal to donate
electron(s).
Ions at the bottom of the
electrochemical series
have higher tendencies
to be discharged.
electrolyte electrode
Negative ions which are If the metal used as the
more concentrated are anode is the same as
more likely to be the metal ion in the
discharged at the electrolyte, then the
anode. metal at anode will
ionise to form positive
Positive ions to be ions that dissolve into
discharged at the the electrolyte and then
cathode is influenced by discharged to form
the position of the metal atom and then
cation in the deposited at the
electrochemical series. cathode.
99
 OXYGEN HYDROGEN

ELECTROLYSIS PRODUCTS TEST

100
EXTRACTION OF METALS PURIFICATION OF METALS
Metals like potassium, sodium, Anode: Impure metal
calcium and aluminium are Cathode: Pure metal
extracted from their ores / salt Metal at the anode will dissolve into
through electrolysis. the electrolyte to form ions.
These ions will move to the
cathode to be discharged and
eleCtrolYsis deposited at the cathode as PURE
METAL.

METAL ELECTROPLATING WASTEWATER TREATMENT

Gold, platinum and silver are USING ELECTROCOAGULATION
electroplated on other metals Innovative technique to treat
To make the metal look more wastewater.
attractive and to withstand Apply 2 processes - electrolysis &
corrosion coagulation
101
 ALUMINIUM ORES ALUMINIUM

Metals like potassium, sodium, calcium, magnesium and aluminium are extracted from their
molten ores or salts through electrolysis.
Graphite electrod
(Anode) Graphite electrode
(Anode) Electric
Source
Molten aluminium
oxide + cryolite
Graphite electrode
(Anode)

Molten
aluminium

102
 During electrolysis, the
metal at the anode will
dissolve into the
electrolyte to form ions
which will move to the
cathode to be
discharged and
deposited at the
cathode as PURE
METAL.
ANODE CATHODE
IMPURE METAL PURE METAL
becomes thinner becomes thicker

Impurities

COPPER(II) SULPHATE SOLUTION

blue color of solution is not change 103
 ORE R
F E
BE AF
T

Copper electrode
becomes thinner
as it dissolves in Copper (II) ions
electrolyte to move and
become copper (II) deposited at the
ions. cathode /
electroplating the
key.
COPPER
(ELECTROPLATE) IRON KEY
becomes thinner (METAL TO ELECTROPLATE)
COPPER (II) SULPHATE
SOLUTION
104
 ELECTROLYSIS COAGULATION
1 2 (CATHODE) Hydrogen ions are 3
(ANODE) Coagulation occurs when
selected to be discharged to
Aluminium iomises in the aluminium ions, hydroxide ions
form hydrogen gas. Hydrogen
electrolyte to produce & pollutants in the wastewater
gas bubbles are released from
positively charged combine to produce coagulants
the cathode & rise to the water
aluminium ions. known as floc.
surface.

4
Floc, trapped in hydrogen gas
bubbles released from the
cathode, are brought up to the
water surface.

5
The remaining flocs sinks &
accumulates at the base.

105
 A cell that produces electricity
through chemical reactions that occur in it
Energy change :
Chemical energy Electrical energy
e- e-
CHEMICAL Flow of e- Voltmeter e-
CELL electrons
Magnesium Copper
Becomes thinner Becomes thicker

Copper (II)
sulphate solution

Copper
Iron
2 different metals immersed in an electrolyte &
connected through the external circuit with
connecting wires. 106
 Negative terminal
More electropositive
metals donate electron

-e -

+e -

Positive terminal
Less electropositive metals receive electron
The further apart the metal pair is in the electrochemical 107
series, the higher the voltmeter reading/ brighter the light bulb.
 Needle voltmeter Needle voltmeter
SIMPLE CELL
DEFLECTED NOT DEFLECTED
ANALYSIS

Magnesium Copper Copper Copper

ribbon strip strip strip

Electron movement takes place No electron movement take place as

because the electrodes are made up both the electrodes are from the
of different type of metals same type of metal
(Magnesium-Copper). (Copper-Copper).
108
 Iron nail Zinc rod

Potato
You are given three potatoes, three
iron nails, three copper rods, a bulb and a
connecting wire with a crocodile clip.
Using these materials, design a simple
chemical cell with the following
characteristics:
(a) a simple chemical cell that can light a Bulb
bulb with maximum brightness.
Potatoes contain electrolyte
(b) a simple chemical cell that lasts the
longest when lighting a bulb.
Zinc rod is the negative terminal
Iron needle is the positive terminal

Electron moves from the zinc plate to iron nail

Electron movement produces electric current

109
 Have electric
source (Dry cell) No electric
Formed by positive source
electrode and
2 electrod negative electrode
carbon / 2 same
metals 2 different metal
electrodes

Electrical energy
change to chemical Chemical energy
energy change to electrical
COMPARISON energy
+ve terminal ELECTROLYTIC CHEMICAL
donates CELL CELL
electron -ve terminal
(ANODE) donates
Contain electron
electrolyte
-ve terminal
receives electron Electron moves Electron moves
(CATHODE) from +ve terminal from l -ve terminal +ve terminal
to -ve terminal to +ve terminal receives
electron 110
 CHAPTER 7

Writers : Cikgu Hafisha binti Abd Majid

Cikgu Zawahil binti Manaf
Cikgu Chong Woon Cheng
Translators : Cikgu Thian Ping Ping
Cikgu Patriecia Audrey Fung
 LENS
is a translucent medium like glass that has one or two curved surfaces
and is divided into 2 types

CONCAVE CONVEX
LENS LENS

DIVERGE LIGHT CONVERGE LIGHT

112
 Optical CONVEX
term
Explanation LENS

Optical centre, O Point at the centre of the lens.

A straight line which passes

Principal axis through the optical centre of a
lens and the focal point, F.

Straight line which passes

through the optical centre and is
Axis of lens
perpendicular to the principal
axis.

A point on the principal axis that

Focal point, F
converge or diverge light rays.

The distance between the focal

Focal length, ƒ
point, F and the optical centre.

Object distance, The distance between the object

u and the optical centre.

Image distance,
ν
The distance between the image
and the optical centre.
CONCAVE
LENS 113
 Methods for drawing ray diagram
CONCAVE LENS
CHARACTERISTICS
2
OF THE IMAGE
Virtual
Upright 1
Diminished
Formed between the
3
object and the
concave lens

1 A ray of light traveling through the optical center, O is not refracted.

2
A ray of light parallel to the principal axis is refracted and appears to
travel from the principal focus, F.

3
A ray of light moves towards the principal focus, F is refracted parallel
to the principal axis.
4 The point of intersection of the light rays is a point on the image.
1. Drawing for ray diagram, convex lens/ concave lens must use RULER.
2. Must has ARROW for ray diagram, BEFORE pass through lens and AFTER it.
3. Must draw CLEAR IMAGE, at intersection of the light rays and image must have ARROW.
4. REAL image (formed after lens), drawing is DIRECT LINE.
5. VIRTUAL image (formed before lens) , drawing is DOTS LINE.
114
 MethodS for drawing ray diagram
CONVEX LENS

CHARACTERISTICS
OF THE IMAGE
Real
Inverted
Diminished

1 A ray of light traveling through the optical center is not refracted.

2
A ray of light parallel to the principal axis is refracted and travels through the
principal focus, F.

3 The point of intersection of the light rays is a point on the image.

115
RAY DIAGRAM TO DETERMINE THE IMAGE FORMED BY CONVEX LENS
OBJECT IS FURTHER THAN 2F
1 Real
Inverted
Diminished Camera

OBJECT IS AT 2F
2 Real
Inverted
Photostate
machine
Same size

OBJECT IS BETWEEN F AND 2F

3 Real
Inverted
Magnified Microscope Slide projector

OBJECT IS AT F
Virtual
4 Upright
Magnified
Spotlight

Image is at infinity
OBJECT IS BETWEEN F
5 AND OPTICAL CENTRE
* Virtual
Magnifying
glass
* Upright * Magnified
116
EYEPIECE IMAGE CHARACTERISTICS : 0BJECTIVE LENS
Real
Inverted
Magnified

IMAGE CHARACTERISTICS : EYEPIECE

Virtual
Upright
E Magnified
C T IV
E
OBJ ENS FINAL IMAGE How is the image
L CHARACTERISTICS - formed by the
MICROSCOPE: Virtual microscope?
Inverted
Magnified A microscope
has an objective
lens and an
HOW TO DETERMINE MAGNIFYING eyepiece.
POWER OF A MICROSCOPE ? The eyepiece
magnifies the
Magnifying Magnifying image formed by
power power the object lens.
EYEPIECE OBJECTIVE
LENS
117
 Final Image
Characteristics -
telesCopE
Virtual
Inverted
Magnified

You can see clearly

because the telescope
has 2 lenses; Objective
lens and Eyepiece

IMAGE IMAGE
CHARACTERISTICS : CHARACTERISTIC :
0BJECTIVE LENS EYEPIECE
Real Virtual
Inverted Upright
Diminished Magnified

118
 Examples of optical instrument Technological developments in
that use lens applications the field of optics

A DSLR (digital The thickness of the lenses

single-lens reflex) in smart phones and closed
camera with two circuit televisions is only a
different lenses few millimeters thick

High
resolution A flat lens that is only
closed circuit a few microns thick
camera (1 micron = 0.001 mm)
(CCTV)

The shorter the focal length of the lens, the

wider the field of view
Spy cameras in
security devices
119
CHAPTER 8: FORCE & MOTION
Writers : Cikgu Eylia binti Mustafa
Cikgu Omelia binti Ormawi
Cikgu Nor Laili binti Rabat
Translator : Cikgu Che Fathanah binti Che Man
 Pascal's principle
The transmission of pressure exerted on a fluid (liquid or gas) in an enclosed
system is uniform throughout the fluid and in all directions.

Water to shoot out through fine pores in all directions.

The pressure will be transmitted uniformly in a fluid
with the same magnitude.

Hydraulic system (Based on Pascal's principle)

Uses : to carry out heavy work/ to lift heavy loads
Pressure at small piston = Pressure at large piston
Input Pressure at small piston = Pressure at large piston
force
Input force = Output force
Small Large Area of small piston = Area of large piston
piston 2
piston
10N = Output force
2cm 2 = 100cm 2
Output force = 10N x 100 cm 2
2cm 2
= 500 N

Fluid (water/oil) is used because : Oil is more suitable to use because:

do not have a fixed shape can reduce friction
cannot be compressed prevent rusting 121
 Application of Pascal's principle in daily life

Hydraulic jack Hydraulic brake Dental chair

Excavator Crane Garbage truck

122
 Hydraulic Jack System
To lift heavy loads such as cars in workshops.
(a) Increasing the height of a loaded large piston

(b) Maintaining the height or the position of the large piston

123
 Hydraulic Jack System
(c) Lowering the large piston back to its original position

124
 Hydraulic Brake System
To slow down/ stop wheeled vehicles such as moving cars.
Reservoir of brake oil
Drum brake
Disc brake Brake pedal Back Wheel
Front Wheel
1 Pivot
Brake pad
Brake shoe
Master cylinder Pivot Brake lining
4
Brake drum
4 2 Spring 3
Steel plate 3 Main piston 2 Brake cylinder
mounted to Metal pipe
front wheel Brake
cylinder

Disc brake (Front wheel) Drum brake (Back wheel)

1 The brake pedal is pressed to push in the master cylinder piston to exert pressure on the brake oil.
2 This pressure is transmitted uniformly by the brake oil through the metal pipes to the brake cylinders of the front & back wheels.
3 This pressure pushes the piston in the brake cylinder which 3 This pressure pushes the piston in the brake cylinder which
presses the brake pad onto the steel plate in the disc brake. presses the brake shoe onto the brake lining on the drum brake
4 The frictional force between the brake pad & the steel plate 4 The frictional force between the brake lining & the brake
slows down/ stops the rotation of the front wheels. drum slows down/ stops the rotation of the back wheels.
125
Dental Chair

Pressure is
transmitted
uniformly and
generate larger
output force that Create/Design
pull the chair up. Question

Cardboard
Smaller input force is Stick
exerted when the pedal is Syringe
pressed that produce
pressure on the oil in the Rubber
tube
cylinder.

126
 Bernoulli's principle
When the fluids flow through the narrow part, its velocity increases & pressure decreases.

In enclosed tube,
the fluid is not flowing
zero velocity
same pressure at X, Y and Z
same level of fluid
X Y Z

Venturi Tube - Non-uniform tube with a narrower centre.

At narrower tube, Y :
highest velocity
lowest pressure
The lowest lowest water level
level of water known as Venturi effect
higher velocity, At tube , X :
lower pressure lowest velocity
X highest pressure
Y highest water level

A B C Water will flow

through narrower At tube, C :
part
highest velocity
lowest pressure
water in water out
lowest water level
127
 Application of Bernoulli's principle in daily life
Helicopter Aerofoil-shaped wings of an aeroplane
High velocity airflow, low air
pressure High velocity airflow,
low air pressure

Lift
Lift Low velocity airflow,
high air pressure Angle of Aerofoi
attack l

Lift Low velocity airflow,

Lift high air pressure

The resulting lift comes from aerofoil shape and angle of attack.

Drone Kite and Parasailing

High velocity airflow, low air High velocity , low pressure
pressure
Lift, low velocity, high pressure

When wind
Lift blow stronger, To make the
Low velocity airflow, high air release the tourist floating,
pressure string longer increase velocity
of boat 128
 Application of Bernoulli's principle in daily life
Safety lines near railway tracks at a
Bunsen burner railway station
High velocity airflow,
low air pressure

Air with low velocity, Force

high pressure
will be sucked in
High velocity gas,
low pressure
(gas passes through the
narrow jet region)
Gas
Flow of gas and air
mixture
Low velocity airflow,
high air pressure
Safety lines
Airflow has high velocity, low pressure exists between the fast moving train
and the man standing near it. If the man standing over safety lines, he will
be pushed by the force towards the speed train.

Storm blow off roofs

Suggestion:
Nail the roof.
Wind with high velocity, o Build a roof at the
low pressure steepness of 30 to
reduce the resistant
Air with low velocity, of wind.
high pressure Lift
129
 Example questions for Application of Bernoulli's principle

The diagram shows two vehicles move in same

velocity and produced different pressure P0 dan P1 .

(a) Which pressure is lower ? P0 P1 P0

P1
(b) Explain your answer ?
Based on Bernoulli's principle, when air flow
through narrow area (between two vehicles), the
velocity increase and pressure, P1 decrease.
(c) Why the situation of two vehicles as in diagram is
dangerous?
Pressure, P0 is higher than P1 causes both of
vehicles pushed approaching each other until
collide.
130
CHAPTER 9 : SPACE
TECHNOLOGY
Writers: Cikgu Noraini binti Hj Md Ali
Cikgu Mazliyani binti Masroh
Cikgu Syahida binti Omar
Translator : Cikgu Che Fathanah binti Che Man
 SATELLITE
SATELLITE
Object which orbits
planets or stars.

MOON
NATURAL SATELLITE
Moon is a natural
satellite which orbits
Earth. MAN-MADE SATELLITE 132
 TYPES OF SATELLITE ORBITS
grouped according to orbital height (altitude)
HEO
GSO
High Earth Orbit (HEO)
Orbital height equal to
or exceeding HEO
35 780 km Geosynchronous Orbit GSO)
Orbital height of

LEO
35 786 km and orbital plane at
an inclined angle to the
equatorial plane
Low Earth Orbit (LEO)
Orbital height of
180 – 2 000 km
gSO

LEO
MEO
mEO GEO
Medium Earth Orbit Geostationary Orbit (GEO)
(MEO) Orbital height
of
gEO Orbital height of
35 786 km and the
2 000 – 35 780 km equatorial plane as its
orbital plane 133
 ORBITAL SHAPES

LEO and GSO :

perfectly circular OR
elliptical

PERFECTLY CIRCULAR-ORBIT ELLIPTICAL-ORBIT

ORBIT GEO ORBIT MEO & HEO

apogee and perigee of a satellite in

an elliptical orbit
PERIGee EARTH APOGee
the position of the position of
the satellite which the satellite
is nearest to the which is furthest
planets or stars Perigee Apogee from planets or
encircled by the stars encircled by
satellite. the satellite.

134
 RELATIONSHIP BETWEEN ORBITAL
HEIGHT AND SATELLITE VELOCITY
DO YOU The higher the orbital height of a
KNOW ? satellite, the lower the satellite
speed for it to remain in orbit.

WHY ?

The gravitational force on a

satellite decreases when the
orbital height of the satellite
increases.
135
 LAUNCH AND PLACEMENT
OF SATELLITE INTO ORBIT
DO YOU Satellite is launched and placed
into orbit directly OR through
KNOW ? Hohmann transfer orbit.

Satellite is launched and placed

Direct launch into orbit into orbit directly OR through
through rocket trajectory Hohmann transfer orbit.
Hohmann
transfer orbit : -
to launch
satellites into
high elliptical
orbits.
uses the least
amount of
energy in its
journey from
one orbit to a
higher orbit.
136
 LAUNCH AND PLACEMENT
OF SATELLITE INTO ORBIT
2 types of launch vehicles
Launch vehicles that are only used
once
t
Launch vehicle
t reusable
( expandable launch vehicle - ELV) (reusable launch vehicle - RLV)

Contains vehicle
Consist of several stages that may
rockets stages that be recovered by
are discarded a launch
sequentially as operator for
their fuel future use in the
exhausted and the operation of a
vehicle gains substantially
altitude and speed. similar launch
vehicle.
137
SIMILARITIES AND DIFFERENCES BETWEEN ELV AND RLV

SIMILARITIES
Use rocket to launch to the
space
To launch satellite
To bring astronauts

ELV DIFFERENCES RLV

Only used once Reusable
Lower launch costs Higher launch costs
The risk of mission failure is The risk of mission failure
lower is higher
Not able to move between Able to move between
planets planets
Example : Rocket Example : Spaceship
138
Function of international space station (ISS)
Involve five space agencies :
NASA (America)
ROSCOSMOS ( Russia)
JAXA (Japan)
ESA ( Europe)
CSA(Canada)

International Space Station (ISS):

Space station in Low Earth Orbit, LEO
Orbits the Earth every 90 minutes.
Astronauts on the ISS are floating because there is zero gravity on
the ISS.

Function of ISS:
Dato’ Dr Sheikh
Muszaphar Shukor Provide place for the astronaut crew in space.
Al Masrie bin Provide place in space to allow astronauts to
Sheikh Mustapha conduct scientific research while in space.
(are Malaysians
who first
arrived at the ISS).
139
 ZERO GRAVITY
The condition where no significant gravitational
force effect is felt.
Participants of indoor WEIGHT
skydiving will float in air and
feel a condition of zero WHY?
gravity.

This condition occurs because the

thrust produced by a very strong
flow of air upwards on the
participants is equal in value to
their weight but in the opposite
direction UPTHRUST

WEIGHT = UPTHRUST = NO SIGNIFICANT

EFFECTS OF GRAVITY
140
METHODS FOR TRACKING SPACE STATIONS
The frequency of the ISS orbiting Earth in a day can be calculated
by using its orbital height and speed.

Period of orbit,T = Length of orbit

Speed of satellite
= 2π x (Orbital height + Radius of Earth)
Speed of satellite
86 400 s (1 day)
Frequency of the ISS orbiting Earth in a day =
Period of orbit, T

TRACKING THE POSITION OF SPACE STATIONS USING

SMARTPHONE APPLICATIONS
Download the applications such as ISS Detector, ISS Finder, ISS Spotter,
GoISSWatch or RunaR in samrtphone to trace the position of Space Stations.
141
 Radius of Earth = 6 378 000 m
EXAMPLE Orbital height = 1 882 000 m
Speed of satellite = 2400 m/s
π = 3.142

Period of orbit (T) = 2 x 3.142 x (1 882 000 + 6 378 000)

2400
= 21 627 s

Frequency of the ISS orbiting Earth in a day

= 86 400 s
21 627 s
= 3.995
~ 4 times in a day
142
 impact of rapid development in
space technology
DISADVAnTAGES
Increase waste in space
(space junk).
The more space junk is the
higher the risk of collision of
satellites with space junk.
Example : Weather satellite,
GOES, usually change its
orbit several times to avoid
collision with space junk.
ADVANTAGES
Increase in research and
development activities in various
fields such as:
Human health
Response towards climate
change and disasters
New innovative technology
Global education
Development in space
economy
143
 Satellite
1 Used parts
of ELV 5 debris

examples
2 Non-
of
functioning Non-
spaceship space junk 4 functioning
satellites
3 Exhausted
rockets

144
 What is GPS?
Global Positioning System (GPS) is a navigation system which
gives information on location and time to its users in all weather
conditions.

GPS is made up of three segments:

control segment
space segment
user segment

How many
GPS satellites ?

At least 4 GPS satellites can be seen

from the horizontal axis at any time
from all locations on Earth.

145
Control Segment Made up of : master control station
alternative master control station
command and control antennas
monitor stations
Signals received from the GPS satellite are sent to the master
control station which will generate navigation messages on Earth.
The information sent from the antenna on Earth to the GPS satellite
includes
GPS satellite position
time correction factor for the GPS satellite clock
atmospheric data
Space segment almanac
GPS satellites orbit Earth at an orbital height of
20 000 km. The orbit of a GPS satellite is usually known as a
semi-synchronous
o Earth orbit.
o
At least 4 GPS satellites can be seen at an angle of 15 or more
from the horizontal axis at any time from all locations on Earth.

User Segment A GPS user is anyone who uses a GPS receiving device such
as a smartphone .
Location of a place can be written in two formats, Degrees,
minutes and seconds (DMS) or Decimal degree (DD).
146
example of writing in format dms & dd

147
 Information sent from
GPS satellites to the GPS receiver

Position of GPS satellite The time the signal is sent

USES OF GPS
For navigational EXAMPLE OF
purposes in various types APPLICATIONS
of transport such as land,
sea, air and space that USE GPS
transport.

REFERENCE
Tho Lai Hoong & Thum Lai Chun, (2020). Text book Science KSSM Form 5. Petaling Jaya : Sasbadi Sdn. Bhd.
Doodle resource for school student
Puan Ida Norlida and Puan Ruby Maria 148