Page 56 - APS(2022)_TG5 _Edisi Guru

Sains Tingkatan 5 Bab 2
Tarikh:

EKSPERIMEN Menganggarkan Nilai Kalori dalam Sampel Makanan
Wajib 2.4 To Estimate the Calorific Value in Food Sample
Pendekatan inkuiri
PEKA
Tujuan Menganggarkan nilai kalori bagi beberapa sampel makanan.
Aim To estimate the calorific value for several food samples. K1P1

Pernyataan Sampel makanan manakah yang mempunyai nilai kalori yang lebih tinggi?
BAB
Masalah Which food sample has a higher calorific value?
Problem Statement
2
Hipotesis Kacang gajus mempunyai nilai kalori yang lebih tinggi berbanding dengan roti putih dan
Hypothesis ikan kering.
Cashew nut contains a higher calorific value compared to the white bread and dried fish. K1P2

Jenis sampel makanan
Pemboleh Ubah (a) Dimanipulasikan :
Variables Types of food samples
Manipulated
K1
PI (b) Bergerak balas : Nilai kalori sampel makanan
1 Responding Calorific value of food sample
EKSPERIMEN WAJIB
2
3 Jisim air
(c) Dimalarkan :
4
5 Constant Mass of water K1P3
S

Bahan Sampel makanan (kacang gajus segar, roti putih, ikan kering), air suling, mancis
Materials Food samples (fresh cashew nut, white bread, dried fish), distilled water, match

Radas Tabung didih, termometer, pin panjang, plastisin, kaki retort dengan pengapit, penimbang
Apparatus elektronik, penghadang, silinder penyukat, penunu Bunsen
Boiling tube, thermometer, long pin, plasticine, retort stand with clamp, electronic balance, wind shield, measuring
cylinder and Bunsen burner K1P4

Prosedur 1. Timbang sebiji kacang gajus segar menggunakan penimbang elektronik dan rekodkan
Procedure jisimnya.
Weigh one fresh cashew nut using an electronic balance and record the mass.
K2
PI 2. Isi satu tabung didih dengan 20 ml air suling.
1 Fill one boiling tube with 20 ml of distilled water.
2 3. Sediakan susunan radas seperti yang ditunjukkan di bawah.
3 Set up the apparatus as shown below.
4
S Termometer
Thermometer
Kaki retort
Retort stand
Tabung didih
Boiling tube
Air
Water
Penghadang Kacang gajus
Wind shield Cashew nut
Plastisin
Plasticine
4. Catatkan suhu awal air.
Record the initial temperature of the water.
5. Bakar kacang gajus dan letakkan sedekat mungkin dengan bahagian bawah tabung didih.
Burn the cashew nut and put it as near as possible to the bottom of the boiling tube.
6. Kacau air suling di dalam tabung didih perlahan-lahan.
Stir slowly the distilled water inside the boiling tube.
7. Baca dan rekodkan suhu air apabila kacang gajus telah habis dibakar.
Read and record the temperature of the water when the cashew nut has stopped burning.

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02 BAB 2.indd 32 7/28/21 3:01 PM