PBL ASSIGNMENT (PROJECT BASED LEARNING)
BIOLOGI KSSM FORM 4
2021
THEME
1.0 FUNDAMENTALS OF BIOLOGY
LEARNING AREA
5.0 METABOLISM AND ENZYMES
7.0 CELLULAR RESPIRATION
CONTENT STANDARDS
5.2 ENZYME
7.3 FERMENTATION
LEARNING STANDARDS
5.2.9 Design and conduct experiments to study the effects of
temperature and pH on the activities of amylase and pepsin.
7.3.4 Conduct an experiment to study fermentation in yeast.
PROJECT TITLE
HOW AMOUNT OF SUGAR AFFECTS THE RATE OF YEAST
FERMENTATION
EXECUTION PERIOD
18 SEPTEMBER 2021 – 24 SEPTEMBER 2021
DUE DATE
24 SEPTEMBER 2021
PROJECT OBJECTIVES:
Understand and apply the principle of the effect of substrate concentration on the reaction rate and
alcoholic fermentation (yeast) in daily life.
INSTRUCTIONS FOR PERFORMING TASKS:
1.
2.
3.
4.
5.
This PBL reporting is one of the COMPULSORY assessments for SPM 2022
All students are required to perform PBL assignments and complete the report in the form of a folio /
pdf / video / PowerPoint presentation.
The project is carried out individually and in groups. This means, discussion of method and how to
implement are in groups, yet reporting is individual. STRICTLY NO COPY and PASTE. Such action will
result in loosing marks for performance in total.
Report MUST be submitted by 24 SEPTEMBER 2021.
The submission is through Google Classroom. Anda dinasihatkan untuk menyimpan SATU salinan
evidens.
REPORT CONTENT:
This project report (PBL) should contain the following:
1)
front page
- school logo and name
- project title
- names of group members and class
- Subject: BIOLOGY KSSM
- Name of Biology Teacher:
2)
3)
4)
5)
6)
7)
Contents/index page
A brief acknowledgement/credits (to the Biology teacher, parents etc.)
Introduction and objectives of the project
List of apparatus and materials used
Experimental procedures (with photos) and precautionary steps.
Results / Tables / Photos ( at least 1 picture showing your own self along with the apparatus
arrangement of the final result).
* final result must be accompanied by reading value.
Discussion of findings (use the discussion questions below).
Budget/cost estimation
Conclusions
Reference (e.g. Textbooks, reference books, internet (specify the links)
8)
9)
10)
11)
* You can use examples of experimental methods that are widely listed on the internet. You can do a google
search with keywords `home practical yeast fermentation’ seperti
https://www.futurelearn.com/info/courses/introduction-to-microbiology/0/steps/51427
https://www.youtube.com/watch?v=FYClCHVT00M
DISCUSSION QUESTION (20 MARKS):
1.
2.
3.
4.
5.
6.
7.
8.
9.
State the factors that affect the activity of enzymes in this assignment. (1 mark)
Write a word equation for the reaction of this activity. (1 mark)
How do you determine the rate of reaction of this activity? (1 mark)
Describe the trend of the graph that you would obtain if the graph of the rate of the reaction of the
enzyme against the volume of sugar was plotted. (4 marks)
Explain what is saturation point. (1 mark)
At a certain substrate concentration, the rate of reaction does not increase even though the substrate
concentration continues to increase. Explain why. (3 marks)
What can you do to overcome the situation no. 6? Explain. (3 marks)
Yeast is also used in bread making. Explain the role of yeast in helping the formation of cavities in
bread which in turn helps to produce fluffy bread. (4 marks)
Why bread dough needs to be baked? (2 markah)
END OF QUESTIONS
SEKOLAH SAINS SULTAN HAJI AHMAD SHAH PEKAN, PAHANG
PROJECT-BASED LEARNING
Name
FORM 4 BIOLOGY / 2020
I/C no.
TITLE: ………………………………………… Class
: …………………………………
: …………………………………
: ……… ( )
………………………………………………………………………….
Criteria
Design
20%
Process
20%
Application
20%
Knowledge
20%
Aspect
Your report should include the following:
 Front page
 Title of project
 Date and time
 Content
 Credits (note of appreciation)
 Introduction and Objective
 Procedure/experimental steps (with pictures)
 Conclusion
 Reference
Process to produce the product includes:
 List of apparatus and materials
 Precautionary steps
 Cost estimation
 Picture/results/table
Skills:
 Problem solving
 Experimenting
 Measuring
 Communicating
 Critical and creative thinking
Explanation of science concept in Biology by
answering question of the following aspects:
 Lower Order Thinking Skill (S 1-4)
 Higher Order Thinking Skill (S 5-7)
Marks
2
2
2
2
2
2
4
2
2
5
5
5
5
4
4
4
4
4
8
12
• Evidence (folio, product, video)
Presentation
20%
• Creativity (Presentation/folio/communicative skills/
explanation)
• Collaboration (among team members)
Full marks
Checked by:
……………………………..
(
)
Biology subject teacher
100%
10
5
5