ddgState the meaning of variation

The differences between organism of the same species are known as variation

Table shows three example of variation between individual A and Individual B

Use a tick in the correct boxes to show the type of each variation

- discontinuous variation

- discontinuous variation

- continuous variation

Diagram show two varieties of rabbit,Lepus alleni and Lepus articus

State whether the different chracteristic between Lepus alleni and Lepus articus are

example of variation

No

(e) Beside the basic nutrient shown in table 8.1, what other nutrient are also essential to be

inculded in our daily diet 4

F1Vitamin e.g. calcium/iron/sodium/potassium/chlorine/magnesium/iodine/sulphur/phosporus/

Flourine/chlorine

F3-(dietary) fibre/roughage,eg cellulose from fruits/vegetables/plants

F4- water

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Nutrient content in food

No Marking scheme Marks

(a) Energy content in food Trail Johor

Different fruits have different content of vitamin C and energy value.By using your biiological

knowledge explain briefly how to determine the vitamin C content and the energy value of an

apple

Vitamin C content

1. The ascorbic acid solution is added to DCPIP solution untill the DCPIP decolourised

2. The volume of ascorbic acid used is recorded

3. The procedure is repeated using freshly sqeezed apple to determine the volume of juices

required

4. The percentage and concentration of vitamin C can be calculated using formula.

Energy Value

1. A sliced of apple is weighed

2. It is ignitd and placed under a boiling tube filled with water

3. The final tempearature of water in thr boiling tube is recorded

4. The energy value is calculated using formula

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(b) Potato P Egg Q Oil R

Based on the diagram suggest a food test to determine the nutrient content in the food P,Qand R

(i) Starch in food P

Iodine test fro starch

P1-Two drop of iodine solution id added to a test tube contaning porato cubes

P2-The iodine soluiton turns dark blue,showing that starch is persent

(ii) Protein in food Q

Millon’s test fro protien

P3- 1ml of million ‘s reagentis added to the egg albumen solution in a test tube.The mixture is

then heat

P4-A white precipitate is forn id for and then changes to a brick red precipitate when boiled,

showing that protien is present

(iii) Lipid in food R

Grease stain test fro lipid

P5-A drop of corn oil fripped onto a piece of filter paper.the paper is then dried gentely

P6-A translucent stain is observed on the filter paper showing that lipid is persent

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