Section A: Conducting the experiment

Title: Nutrition
Learning Objective: In this unit, students carry out an experiment to determine the energy value in food
samples.
Materials and apparatus: Fresh ground nuts, white bread, matches, distilled water, plasticine, Boiling tube,
thermometer, long pin, electronic weighing machine, measuring cylinder
Instructions for students:
Method 1. One fresh ground nut was weighed and the mass was recorded.
2. 1 boiling tube was filled with 20ml of distilled water.
3. The apparatus of the experiment was set up as shown in the diagram.
















4. The initial temperature, t
1
of the water was recorded.
5. The ground nut was burned and put as near as possible to the bottom of the boiling tube.
6. The water was stirred.
7. The final temperature, t
2
of the water was read and recorded when the ground nut has
stopped burning.
8. The energy value of the ground nut was calculated.




9. Steps 1 8 were repeated using white bread.
Results

Food sample Ground nut White bread
Initial temperature of water (
0
C)
Final temperature of water (
0
C)
Difference in temperature (
0
C)
Mass of water (g)
Mass of nut (g)
Energy value (Jg
-1 0
C
-1
)

Section B: Writing Report
Based on your experiment, write a report that consists of the following subjects:
a. Aim
b. Problem statement
c. Hypothesis
d. Variables
e. Materials and apparatus
f. Prosedur
g. Tabulating data
h. Data analysis
i. Conclusion

Section C: Answering Questions
Discuss the following questions based on your experiment results:
a. Observed that the results obtained was not accurate. State steps of precaution that can be taken to get more
accurate results.
I. ______________________________________________________________________________________
______________________________________________________________________________________
II. ______________________________________________________________________________________
______________________________________________________________________________________
III. ______________________________________________________________________________________
______________________________________________________________________________________

b.















The article above is retrieved from a newspaper. Based on the information in the article, discuss how parents
can help to educate their children to have a balanced eating habit since childhood.
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
___________________________________________________________________________________________
They do not recognise that it (obesity) is a disease. So, no one cares and think it is okay to be fat. Once you
treat it as a disease, it will make people aware, he said.
He said obesity was the underlying factor for chronic diseases such as diabetes.
Obesity and being overweight are among the risk factors for type II and gestational diabetes which occurs
during pregnancy.
Malaysia is ranked sixth in the Asia-Pacific region for obesity and tops the list in South-East Asia for both
obesity and diabetes.
Deputy Health Minister Datuk Seri Dr Hilmi Yahaya recently said that there were about three million obese
Malaysians and the number was increasing while there were about five million individuals who suffer from
varying degrees of diabetes.
A sedentary lifestyle is among the main factors for the high incidence.
Dr Mohd Ismail said some parents thought having chubby children was a reflection that they were well-fed
and cared for but they did not realise that the child was likely to be overweight during puberty and this would
continue throughout their lifetime.
Bernama

Section A: Conducting the experiment
Title: Nutrition
Learning Objective: In this unit, students carry out an experiment to determine the vitamin C content in
fruit juices.
Materials and apparatus: 0.1% ascorbic acid solution, DCPIP solution, lemon juice, pineapple juice and orange
juice, Specimen tubes, syringes, measuring cylinder
Instructions for students:
Method













1. Four specimen tubes were labeled as A, B, C and D.
2. 1 ml of DCPIP solution was placed in each specimen tube using a syringe.
3. A syringe was filled with 5ml of ascorbic acid solution.
4. The needle of the syringe was immersed in DCPIP solution.
5. The ascorbic acid solution was added drop by drop to the DCPIP solution and the tube was
shaken slowly.
6. The amount of ascorbic acid solution used to turn the DCPIP solution colorless was recorded.
7. Steps 2-6 were repeated using lemon juice, pineapple juice and orange juice replacing the
ascorbic acid.
8. The percentage and concentration of vitamin C in the three types of juices were calculated.




Results
Solution Initial volume
(ml)
Final volume
(ml)
Volume used
(ml)
Percentage
of vitamin C
(%)
Concentratio
n of vitamin
C (mg cm
-3
)
Ascorbic acid
Lemon juice
Pineapple juice
Orange juice



Section B: Writing Report
Based on your experiment, write a report that consists of the following subjects:
a. Aim
b. Problem statement
c. Hypothesis
d. Variables
e. Materials and apparatus
f. Prosedur
g. Tabulating data
h. Data analysis
i. Conclusion


Section C: Answering Questions
Discuss the following questions based on your experiment results:
a. What reaction causes the DCPIP solution to change color?
___________________________________________________________________________________________
___________________________________________________________________________________________
b. When the ascorbic acid solution or the fruit juice is added to the DCPIP solution, the tube containing the
solution cannot be shaken vigorously. Why is this so?
___________________________________________________________________________________________
___________________________________________________________________________________________
c. Predict the results obtained if the fruit juice is prepared a day before the experiment.
___________________________________________________________________________________________
___________________________________________________________________________________________
d. What is the relationship between the content of the vitamin C in fruit juice with the volume of fruit juice
required to turn the DCPIP solution colorless?
___________________________________________________________________________________________
___________________________________________________________________________________________