ANSWERS – Q1 : Effect of temperature on rate of reaction of salivary amylase

No Sample Mark Scheme Score

1(a) Able to state two different observations correctly.
(i) Sample answer :
1 When the temperature is 10°C, the time taken for the blue black
iodine colour to disappear is 9 minutes.
Observation

2 When the temperature is 40°C, the time taken for the blue black
iodine colour to disappear is 1 minute.
3 The time taken for the blue black iodine colour to disappear in
temperature 40°C is less than the time taken for the blue black Temp + value
Time + value
colour to disappear in temperature 10°C.
=3
Able to state one observation correctly and 1 inaccurate observations
Sample answer :
1 At temperature 10°C , more time is taken for the blue black colour
to disappear.
One value
2 In the highest temperature, the time taken for the blue black iodine missing :
inaccurate -2
colour to disappear is 1 minute.
Able to state two inaccurate observations OR 1 inaccurate observation
and one observation at idea level.
Sample answer :
1 Temperature influences the time taken for the blue black colour of
iodine to disappear.
1
None of the above or no response
0

1
No Sample Mark Scheme Score
(ii) Able to make two inferences correctly
Note : Inferences must match observation.
Sample answer
1 because the rate of reaction catalysed by salivary amylase is low.
Inference

2 because the rate of reaction catalysed by salivary amylase is high.

3 because the rate of reaction catalysed by salivary amylase is less
at 10°C than the rate of reaction at 40°C.
3
Able to make one correct inference and one inaccurate inference.
Sample answer ( Inaccurate ):
1. Starch has been hydrolysed by salivary amylase
2. Hydrolisis is slow / high
2
Able to state two inaccurate inferences OR 1 inaccurate inference and
I inference at idea level.
Sample answer (Idea ) :
Rate of reaction catalysed by salivary amylase increases / changes
1
None of the above or no response
0

2
No Mark Scheme Score
(b) Able to record all 4 readings for the time taken for the blue black iodine
colour to disappear, correctly.
Sample answer :
Measuring using numbers

Time taken for the blue black iodine colour to

Temperature/°C
disappear / min

10 9
20 6
30 3
40 1

3
Able to record any three readings correctly.
2
Able to record any two readings correctly.
1
None of the above or no response
0
(c)(i) Able to construct a table correctly with the following aspects :
1. Able to state the 3 titles with units correctly.
2. Able to record all the data correctly.
Communicating Data

3. Able to calculate and record rate of reaction correctly.

Time taken for the blue

Rate of reaction
Temperature/°C black iodine colour to
/ (min-1)
disappear / min

10 9 0.11
20 6 0.17
30 3 0.33
40 1 1.00

3
Any two aspects correct.
2
Any one aspect correct.
1
None of the above or no response
0

3
No. Mark Scheme Score
(c)(ii) Able to draw the graph correctly with the following aspects.
P - Correct title with unit on both horizontal and vertical axis ( and 1 mark
Correlating time and

uniform scale )
space

T - All points plotted correctly, as in the table. 1 mark

B - Able to join at least 2 points to form a smooth graph with 1 mark
positive gradient.
All three
aspects correct
=3

Any two aspects correct 2

Any one aspect correct

1
** No table –> graph = 0
Graph cannot be extrapolated.
None of the above or no response
0

(d) Able to interprete data correctly and explain with the following Able to relate
temperature
aspects :
and rate of
Interpreting Data

P1 – Able to state relationship between manipulated variable and amylase

reaction.
responding variable correctly
Explain the
P2 – Able to state ‘because the rate of reaction catalysed by salivary relationship.
amylase increases’.
P3 - Able to state ‘starch is hydrolysed by salivary amylase to
reducing sugar (maltose )’.

Sample answer :
As the temperature increases, the time taken for the blue black 1 mark
colour of iodine to disappear decreases.
Because the rate of reaction catalysed by salivary amylase 1 mark
increases.
More starch has been hydrolysed by salivary amylase to reducing 1 mark
sugar (maltose)
3

Able to interprete data correctly with two aspects 2

Able to interprete data correctly with one aspect. 1
None of the above or no response 0

4
No. Mark Scheme Score
(e) Able to state all 3 variables and the 3 methods to handle the
variable.
Sample answer :
Variable Method to handle the variable
Controlling
Variables

Manipulated variable

Temperature Use different temperatures i.e 10°C ,

20°C, 30°C, and 40°C

Responding variable

The time taken for the Measure and record the time taken
blue black colour of for the blue black colour of iodine to
iodine to disappear disappear by using a stopwatch
//
Rate of reaction Calculate and record the rate of
catalysed by salivary reaction catalysed by salivary
amylase. amylase by using the formula
1 / time.

Constant variable

Volume of starch Fix the volume of starch suspension All correct

suspension as 5 ml. = 3m

Able to state any 4 – 5 correct. 2

Able to state any 2 – 3 correct. 1

No response / 1 response or incorrect response. 0

5
No. Mark Scheme Score
(f) Able to state a hypothesis relating the manipulated variable and the
responding variable correctly with the following aspects :
P1 – manipulated variable
Hypothesis

P2 – responding variable
P3 – relationship between P1 and P2.
Sample answer :
As the temperature increases, the rate of reaction catalysed by
amylase increases.
3
Able to state a hypothesis relating the manipulated variable and the
responding variable inaccurately.
Sample answer :
Temperature influences the rate of reaction catalysed by salivary
amylase.
// The rate of reaction catalysed by salivary amylase is affected by
temperature.
2
Able to state a hypothesis relating the manipulated variable and the
responding variable at idea level.
Sample answer :
Blue black colour of iodine disappear with temperature.
1
None of the above or no response
0

6
No. Mark Scheme Score
(g) Able to predict and explain the outcome of the experiment correctly
with the following aspects :
Prediction :
Predicting

The time taken will increase,

Explanation :
more than 9 minutes.
Because the salivary amylase will be inactive at very low
temperature.
3
Able to predict and explain the outcome of the experiment correctly
with two aspects correctly.
2
Able to predict and explain the outcome of the experiment correctly
with one aspect correctly.
1
None of the above or no response
0
(h) Able to define operationally based on the result of the experiment
with the following aspects :
Defining Op[erationally

P1 : Time taken for the blue black colour of iodine to disappear.

P2 : Using starch as substrate
P3 : In different temperatures.
Sample answer :
Enzymatic amylase reaction is the time taken for the blue black
colour of iodine to disappear using starch as substrate in different
temperatures.
3
Able to define operationally based on the result of the experiment
with two aspects correct..
2
Able to define operationally based on the result of the experiment
with only one aspect correct.
1
No response or incorrect response.
0

7
No. Mark Scheme Score
(i) Able to list all enzymes and substrate correctly.

Enzyme Substrate
Classify

Pepsin Albumen suspension

Lipase Cooking oil
Maltase Maltose

3
Able to list all enzymes correctly and 1 - 2 subatrate correctly
2
Able to list one enzyme correctly and 1 – 2 substrate correctly
1
No response or incorrect response.
0

8
ANSWERS – Q2 : Effect of different types of fruits on the concentration of vitamin C

Construct Sample Answers Notes On Scoring

1. Objective To determine/study/investigate the
content/percentage/concentration of vitamin tick
C in the samples of fruits.
2. Problem Able to relate P1, P2 and H in a question P1 = Manipulated variable.
Statement form. P2 = Responding variable.
Sample answer: H = Which..?
P1 + P2 + H = 3
1. Which fruit juice has a higher/the
01 highest/lower/lowest
concentration/percentage of vitamin C?

Sample answer(inaccurate): P1+P2, HX = 2

1.Does guava has the highest
concentration/
percentage of vitamin C?
2. What is the content of vitamin C in the
fruits/guava,pineapple and orange?

Sample answer(at idea level): P1, P2X, HX=1

1.Does guava/oranges/pineapple contains
vitamin
C?
2.Does the fruits contain vitamin C?

None of the above/No response 0 Tick

3. Hypothesis Able to relate P1, P2 and H P1 = Man .Var.
Sample answer: P2 = Resp. Var.
1 . Guava juice contains higher H = Higher … compared
concentration/percentage of vitamin to…
02 C.compared to pineapple juice and P1+P2+H=3
orange juice.

Sample answer(inaccurate): P1+P2, HX= 2

1. Guava juice has the highest
concentration/ percentage of vitamin C.

Sample answer(at idea level): P1, P2X, HX= 1

1.Guava/oranges/pineapple contains
vitamin C.
2. Fruits contain vitamin C.

None of the above/No response 0 Tick

4. Variables All three variables must be
Manipulated : Type of fruit(juice) correct.
Responding : Percentage/Concentration of vitamin C
/Volume of fruit juices
Fixed : Concentration of ascorbic acid solution/ tick
Volume of DCPIP solution

9
5. Materials and Materials = DCPIP solution, 0.1% ascorbic 3 App + 5 M = 3
Apparatus acid solution, pineapple (juice), 2 App + 3/4 M = 2
orange(juice) and guava (juice). 1/2 App + 2 M = 1
05 tick
Apparatus = syringes with needles,
measuring cylinder and specimen tubes.
6. Technique Measure and record the volume of fruit B1 = 1
juice needed to decolourise 1 ml of DCPIP
solution using a syringes. tick

Construct Sample Answers Notes On Scoring

7. Procedure K1 – Preparation of materials & All 5K = 3m
apparatus
- Place DCPIP solution in the 3 – 4 K = 2m
specimen tube using a syringe
04 - Fill the syringe with ascorbic acid 2 K only = 1m
solution
- Add the ascorbic acid solution into 1 K = 0m
the DCPIP solution until the DCPIP
solution is decolourised
- Repeat the experiment using 1 st
manipulated variable (fruit juice)
- Tabulate all data
- Calculate the percentage/
concentration of vitamin C in each
fruit juice/volume of fruit juices
needed to decolourise 1 ml of
DCPIP

K2 – Operating Fixed Variable

- Volume or concentration of DCPIP
solution mentioned and fixed in
each experiment

K3 – Operating Responding Variable

- Measure the volume of fruit juices
used to decolourise the DCPIP
solution // Record the volume of fruit
juices used to decolourise the
DCPIP solution in a table.

K4 – Operating Manipulated Variable

- Use different type of fruit juices in At least 1 K = tick
each experiment i.e guava juice,
pineapple juice and orange juice

K5 – Precaution / Accuracy of
experiment (Any one)
- place/immerse the needle of the
syringe into the DCPIP solution
- do not shake the tube vigorously
- repeat the experiment for each fruit
juice to get the average volume of
fruit juice used to decolourise the
DCPIP solution

* Refer to ‘Sample Procedure’

10
 8. Recording Able to construct a table to record all data B2=1
data with the following aspects :
( Results )  3 titles with correct units ( where
concern )
 No data is required
tick
 Refer to ‘Sample Results’

9. Conclusion Restate the hypothesis followed by tick

“hypothesis is accepted”.
Planning of
Experiment 7 - 9 ticks = 3m
4 – 6 ticks = 2m
03 1 – 3 ticks = 1 m

Sample Procedure :

1. 1 ml of DCPIP solution is placed in the specimen tube using a 1 ml syringe.

2. The 5 ml syringe is filled with 0.1% ascorbic acid solution.
3. The needle of the syringe is placed into the DCPIP solution
4. Ascorbic acid solution is added drop by drop to the DCPIP solution, and gently stirred with
the needle of the syringe ( do not shake the tube vigorously).
5. The ascorbic acid solution is continuously added until the DCPIP solution is decolourised.
6. The volume of ascorbic acid solution used is recorded.
7. Steps 1 to 6 are repeated using fresh guava , pineapple and orange juice.
8. The volume of fruit juice required to decolourise the DCPIP solution in each fruit juice is
recorded in a table.
9. The percentage and the concentration of vitamin C in each fruit juice are calculated.

Sample Results :

Solution/fruit juice Volume of solution/fruit juice Percentage of Concentration of

needed to decolourise 1ml of vitamin C (%) vitamin C(mg cm-3)
DCPIP solution (ml)

1 2 3 average

0.1% ascorbic acid

Guava juice

Pineapple juice

Orange juice

11