Page 57 - APS(2022)_TG5 _Edisi Guru

Sains Tingkatan 5 Bab 2

8. Hitung nilai kalori kacang gajus menggunakan rumus berikut:
Calculate the calorific value of the cashew nut using the following formula:

4.2 J g °C × Jisim air (g) × Perubahan suhu air (°C) –1
–1
–1
kJ g
Jisim sampel makanan (g) × 1000
4.2 J g °C × Mass of water (g) × Change in water temperature (°C) kJ g –1
–1
–1
Mass of food sample (g) × 1000
2
9. Ulangi langkah 2 hingga 8 menggunakan roti putih dan ikan kering.
Repeat steps 2 until 8 using white bread and dried fish. K2P4 BAB
Kaedah 1. Sebiji kacang gajus segar ditimbang menggunakan penimbang elektronik dan jisimnya
Method
direkodkan.
EKSPERIMEN WAJIB
One fresh cashew nut was weighed using an electronic balance and the mass was recorded.
2. Satu tabung didih diisi dengan 20 ml air suling.
One boiling tube was filled with 20 ml of distilled water.

3. Susunan radas disediakan seperti yang ditunjukkan dalam rajah.
The apparatus was set up as shown in the diagram.
4. Suhu awal air dicatatkan.
The initial temperature of the water was recorded.

5. Kacang gajus dibakar dan diletakkan sedekat mungkin dengan bahagian bawah tabung didih.
The cashew nut was burned and put as near as possible to the bottom of the boiling tube.
6. Air suling di dalam tabung didih dikacau perlahan-lahan.

The distilled water inside the boiling tube was stirred slowly.
7. Suhu air dibaca dan direkodkan apabila kacang gajus telah habis dibakar.
The temperature of the water was read and recorded when the cashew nut has stopped burning.

8. Nilai kalori kacang gajus dihitung menggunakan rumus.
The calorific value of the cashew nut was calculated using the formula.
9. Langkah 2 hingga 8 diulangi menggunakan roti putih dan ikan kering.
Steps 2 until 8 were repeated using white bread and dried fish. K1P5

Keputusan Sampel makanan Kacang gajus Roti putih Ikan kering
Result Food sample Cashew nut White bread Dried fish

K3 Jisim air (g)
PI Mass of water (g) 20 20 20
1
2 Jisim sampel makanan (g) 0.5 1.2 3.0
Mass of food sample (g)
3
S Awal
Initial 30 30 30
Suhu air (°C)
Temperature of Akhir 95 67 50
Final
water (°C)
Perbezaan
Difference 65 37 20
4.2 × 20 × 65 4.2 × 20 × 37 4.2 × 20 × 20
–1
Nilai kalori makanan (kJ g ) 0.5 × 1000 1.2 × 1000 3.0 × 1000
Calorific value of food (kJ g )
–1
= 10.92 = 2.59 = 0.56

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02 BAB 2.indd 33 7/28/21 3:01 PM