TimeandDisplacement.docVIP

Suggested answers to Practical Workbook for SBA Ch 1 Introducing biology Practical 1.1 Design an investigation of the effect of fresh pineapple on the setting of jelly Propose a hypothesis (p. 1-2) It is the fresh pineapple that causes the jelly to remain in liquid form. Design and perform an experiment (p. 1-2) 1 (Answer varies with Ss. The recommended quantity of jelly powder and water is stated on the packet of the jelly powder. Jelly will not set if it is too dilute.) 2 Method II. This makes sure the concentrations of the jelly solutions in different containers are the same. A Identifying variables Independent variable (What will you change?) Dependent variable (What will you measure?) Controlled variables (What will you keep constant?) Control (What is the control in this experiment?) The presence of fresh pineapple. Whether the jelly set or not. The amount of jelly solution in each container, the size and shape of the containers, the cooling temperature, the time allowed for setting, etc. The jelly without fresh pineapple. B Designing the set-up C Collecting data 1 (Answer varies with Ss.) 2 Repeat the experiment a few more times. D Risk assessment and safety precautions 1 During the preparation of jelly solution, the hot water may burn our body. The knife used to cut the pineapple is very sharp and may cut our fingers. 2 Wear a pair of thick gloves when handling hot water. Handle the knife with care. Write an experimental report (p. 1-4) Objective To investigate the effect of fresh pineapple on the setting of jelly. Hypothesis It is the fresh pineapple that causes the jelly to remain in liquid form. Apparatus and materials 1 electronic balance 1 refrigerator 2 beakers (500 cm3) 1 measuring cylinder (100 cm3) 2 plastic containers 2 glass rods 1 knife fresh pineapple hot water jelly powder Procedure 1 Cut a fresh pineapple into small pieces. 2 Add 50 g of jelly powder and 200 cm3 of hot water to a beaker. Stir the mixture with a glass rod until all