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INTEGRATED SCIENCE FORM 4-5 CXC CLASS

SBA REQUIREMENTS

SBA NO. # TWO (2)


TITLE: Asexual Reproduction
AIM: To observe, draw and label the structures of an onion
MATERIALS/APPARATUS: pencil, calculator, drawing pages, ruler, onion, surgical
blade
PROCEDURE:
1. Cut the onion into halves using the surgical blade.
2. Observe and draw the longitudinal section of one half of the onion.
3. Label the drawing
4. Calculate the magnification of the drawing.
OBSERVATION: (diagram of the onion)
DIAGRAM SHOWING LONGITUDINAL SECTION THROUGH AN ONION
INTERPRETATION:
1. What is asexual reproduction?
2. Which type of storage organs do onions belong?
3. What is the function of the scaly leaves that cover an onion
4. Give four(4) examples of other plants that partake in asexual reproduction
CONCLUSION: **REMEMBER CONCLUSIONS ARE BASED ON YOUR AIM

SBA NO. # THREE (3)


TITLE: Diffusion
AIM: to observe diffusion in a liquid
MATERIALS/APPARATUS: dye, beaker water, dropper
PROCEDURE:
1. Half-fill a beaker with tap water
2. Use a dropper to carefully apply two drops of dye to the bottom of the water in
the beaker.
3. Leave the beaker to stand for ten minutes.
4. Record all observations.
OBSERVATION: COLOUR OF WATER BEFORE
COLOUR OF WATER AFTER
COLOUR OF DYE
**DESCRIBE THE MOVEMENT OF DYE PARTICLES THROUGHOUT THE WATER

INTERPRETATION:
1. At the start, where in the beaker were the particles of the dye in highest
concentraton.
2. Explain why the dye particles were able to move throught out the water in
the beaker
3. How was the dye particles distributed in the water after the 10 minutes?
CONCLUSION:
SBA NO. # FOUR (4)
TITLE: Osmosis
AIM: To investigate the effect of the movement of molecules on a plant structure
MATERIALS/APPARATUS : 1 irish potato, surgical blade, salt, water, ruler, graph
page, stop watch
PROCEDURE:
1. Peel the Irish potato
2. Cut the potato into two potato strips, both of length 5 cm and width 1cm and a
thickness of 0.5 cm
3. Place one potato strip into a beaker containing pure water.
4. Label the beaker A
5.Place the other potato strip into another beaker containing salt solution
6. Label the beaker B.
7. Leave the beakers to stand for five minutes.
8. Remove each strip of the potato and measure the length separately.
9. Replace the potato strip into the appropriate beaker and leave to stand for an
additional 5 minutes.
10. Repeat steps 8 and 9 until 25 minutes have elapse.
11. Record all observations.
12. Plot a graph of length of strip versus time for both strips in Beaker A and B.
OBSERVATION:
TIME Length of strip in the BEAKER A LENGTH OF STIP IN BEAKER B
0 5.0 CM 5.0CM
5
10
15
20
25

INTERPRETATION:
1. Where in beaker A was the higher concentration of water molecules?
2. Where in beaker B was the higher concentration of water molecules?
3. Explain why the length of the potato strips changed in each beaker
CONCLUSION:
SBA NO. # FIVE (5)
TITLE: Food and Nutrition
AIM: To determine the type of food nutrients present in food samples.
MATERIALS/APPARATUS: bread, rice, evaporated milk, cheese, peanut, mint,
Irish potato, egg white, beakers, test tube, test tube rack, sodium hydroxide
solution, hydrochloric acid, benedict’s solution, ethanol, iodine solution, copper
sulphate solution, sodium carbonate,
PROCEDURE:
BIURET TEST
1. Place a small piece of each food sample into separate test tubes,
2. Add 1 cm3 of sodium hydroxide followed by 2 drops of copper sulphate
solution.
3. Shake the mixture, A purple colour indicates the presence of protein.
STARCH TEST
1. Place a small sample of each food type into separate test tubes
2. Add three drops of iodine solution. A blue black colour indicates the
presences of starch.
REDUCING SUGAR TEST
1. Place a small sample of each food type into separate test tubes.
2. Add 1 dropper full of benedict solution to each food sample in the test tube.
A brick-red precipitate indicates the presence of a reducing sugar
NON- RECUCING SUGAR TEST
1. Place a small sample of each food type into separate test tubes.
2. Add five drops of dilute hydrochloric acid to each test tube and warm gently.
3. Add some sodium carbonate and stir
4. Test each food sample with benedict solution.
TEST FOR FATS/LIPIDS/ GREASE SPOT TEST
1. Rub a small sample of each food types on a piece of paper
2. Add 2 cm3 of ethanol to the crushed food sample in a test tube and shake
vigorously. A clouded mixture indicates the presence of fat.
OBSERVATION:
TEST FOOD TYPE OBSERVATION

INTERPRETATION:
Identify foods and their nutirents
CONCLUSION:
SBA NO. # SIX (6)
TITLE: Respiration
AIM: To investigate anaerobic reparation in yeast cells.
MATERIALS/APPARATUS: yeast cells, lime water, sugar, water, test tube, delivery
tube, cork
PROCEDURE:
1. Measure 5cm3 of lime water and pour into a test tube.
2. Measure 5 cm3 of distilled water and pour into a test tube
3. Add two spoons full of sugar to the water in the test tube and stir
4. Add two spoons full of yeast cells to the sugar solution and stir
5. Cover the test tube containing the sugar solution and yeast with the cork.
6. Attach the delivery tube to the cork
7. Insert the free end of the delivery tube into the lime water in the test tube
8. Leave the experiment to stand for five minutes.
9. Record all observations.
OBSERVATION: COLOUR OF lime WATER
BEFORE
COLOUR OF lime WATER
AFTER

INTERPRETATION:
1. Define anaerobic respiration
2. Writhe the equation for the reaction that occurred during the experiment
3. Explain three uses of anaerobic respiration
CONCLUSION:

SBA NO. # SEVEN (7)


TITLE: Blood grouping
AIM: To investigate the importance of matching blood types
MATERIALS/APPARATUS: red dye, blue food dye, purple food dye, distilled water,
test tube, test tube rack, beaker, measuring cylinder
PROCEDURE:
1. Obtain the required materials
2. Place four test tubes in a test tube rack and label them 1-4
3. To test tube one add 1 cm3 of type “A blood” (red water). To test tube two add
1 cm3 of type “B blood” (blue water). To test tube 3, add 1 cm3 of type “AB blood”
(purple water). To test tube 4 add 1 cm3 of type “O blood” (pure water). Each test
tube a recipient for a blood transfer.
4. To each test tube add 1 cm3 of type A blood(donors blood) note all colour
changes.
5. Repeat step 3-4 and add type B blood to each thest tube.Record all observations
6. Repeat step 3-4 and add blood type AB to each test tube. Record all
observations
7. Repeat steps 3-4 and add blood type O to each test tube record all observations.
OBSERVATION:
Recipient DONOR’S BLOOD TYPE
blood type
A(RED WATER) B(BLUE C (PURPLE O (PURE
WATER) WATER) WATER)
A
B
AB
O

INTERPRETATION:
1. Which blood group combination had agglutination. Explain
2. Which blood type had correct matching? Explain
3. Which blood type can donate blood to any other blood type? Explain
4. Which blood type can receive blood from any other blood type? Explain
CONCLUSION:

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