photosybntheisi

Number Activity 6.10 (Observation)

Pg. 74
Title Investigating the adaptation of plants to carry out photosynthesis with respect to the
distribution of stomata and chloroplasts

Aim / Objective of the To investigate the adaptation of plants to carry out photosynthesis with respect to the
Study distribution of stomata and chloroplasts

Material  Hibiscus leaf

 Sprig of Hydrilla sp.
 Water lily leaf
 Cactus (Opuntia sp.)
 Nail varnish
Apparatus  Magnifying lens
 A pair of forceps
 Microscope slides
 Cover slips
 Light microscope
Technique used Observe the distribution of stomata and chloroplast in plants from different habitats

Number Activity 6.11 (Experiment)

Pg. 76
Title Investigating the effect of light intensity on the rate of photosynthesis
Aim / Objective of the To investigate the effect of light intensity on the rate of photosynthesis
Study
Problem Statement How does light intensity affect the rate of photosynthesis?
Hypothesis The higher the light intensity, the higher the rate of photosynthesis
Variables Manipulated variable: Distance between light source and plant
Responding variable: Number of bubbles released in five minutes (rate of
photosynthesis)
 Fixed variable: Type and size of plant, percentage of sodium hydrogen carbonate
solution and voltage of bulb
Material  A few sprigs of Hydrilla sp.
 1% sodium hydrogen carbonate solution
 Plasticine
 Distilled water
Apparatus  Light source (60 W bulb)
 500 ml beaker
 Test tube
 Glass filter funnel
 Stopwatch
 Thermometer
 Meter rule
 Razor
Technique used Count the number of gas bubbles released in five minute with a stopwatch
Number Modify from Activity 6.1 (Observation)
Pg. 61
Title Determining the energy value in food samples
Aim / Objective of the To determine the energy value in food samples
Study
Problem Statement Which food sample has a higher energy value?

Hypothesis Cashew nut/ Walnut has a higher energy value that goundnut

Variables  Manipulated variable: Type of food sample

 Responding variable: Energy value of food samples
 Fixed variable: Mass of water and mass of food sample

Material  Fresh peanut (whole)

 Fresh cashew nut / Fresh walnut (whole)
 Plasticine
 Cotton wool
 Distilled water
 Matches
Apparatus  Boiling tube
 Thermometer (0 – 100˚C)
 Pin (5 – 8 cm)
 Bunsen burner
 Retort stand and clamp
 Wind shield
 Electronic balance
Technique used  Measure and determine the energy value in different food samples
 Compare the energy value in different food samples (groundnut and cashew nut /
walnut)
 Measure the mass of the different food samples by using electronic balance