Top Class Sains Tg5

Top Class KSSM Science (2021) Tingkatan 5-Edisi Murid.pdf 1 16/11/2020 2:58 PM





Form IC095041


CLASS 5 5 KSSM
5
KSSM




Science
Science
Science
Science Sains
Top Class KSSM - Top Quality materials for Top Performance in school-based
and the SPM exam. Packed with essential features and digital initiatives


towards 21 Century Learning. CLASS
st


Special Features: TOP KSSM TITLES 1 2 3 4 5 CLASS
Subjects / Forms

SMART Notes
SMART Notes
SMART Notes Bahasa Melayu
5 5
English Form
Bahasa Cina
Topical Practices
Topical Practices Mathematics / Matematik 5
Topical Practices
KSSM
Additional Mathematics / Matematik Tambahan
KSSM
KSSM
SPM Practices
SPM Practices Biology / Biologi Science KSSM
SPM Practices
Physics / Fizik
HOTS Challenges
HOTS Challenges Chemistry / Kimia
HOTS Challenges
Science / Sains
SPM Model Paper Geografi
SPM Model Paper
SPM Model Paper
Science
Sejarah
Pendidikan Islam Science
PAK-21 Corner Ekonomi Zuraini binti Abdul Razak
PAK-21 Corner
PAK-21 Corner
Prinsip Perakaunan
Complete Answers
Complete Answers Perniagaan Sains Noorhaida binti Sukardi
Complete Answers
Chang See Leong
Topical Practices
Form 5
SPM Practices
www.PelangiBooks.com
• Online Bookstore • Online Library • PAK-21 Pakej PdPR
Pengajaran dan Pembelajaran di Rumah
HOTS
IC095041 Video
ISBN: 978-967-2907-82-4 Rekod Pencapaian
NEW SPM ASSESSMENT Online Quick Quiz PAK-21
FORMAT 2021 SPM Model Paper

Contents







CHAPTER Microorganisms 3.3 Preservation and Conservation of the 35
Environment
1
Mikroorganisma
Pemeliharaan dan Pemuliharaan Alam Sekitar

SPM Practice 3 37
Smart Notes 1 HOTS Challenge 42
1.1 World of Microorganisms 2 Online Quick Quiz QR Code 42
Dunia Mikroorganisma PAK-21 Corner QR Code 43
1.2 Useful Microorganisms 4
Mikroorganisma Berfaedah
1.3 Prevention and Treatment of Diseases CHAPTER Rate of Reaction
Caused by Microorganisms 5 4 Kadar Tindak Balas
Pencegahan dan Rawatan Penyakit yang
disebabkan oleh Mikroorganisma
SPM Practice 1 7 Smart Notes 44
HOTS Challenge 12 4.1 Introduction to Rate of Reaction 45
Online Quick Quiz QR Code 12 Pengenalan Kadar Tindak Balas 46
4.2 Factors Affecting Rate of Reaction
PAK-21 Corner QR Code 13 Faktor yang Mempengaruhi Kadar Tindak
Balas
CHAPTER Nutrition and Food Technology Aplikasi Kadar Tindak balas 48
4.3 Application of Rate of Reaction
2
Nutrisi dan Teknologi Makanan
SPM Practice 4 49
HOTS Challenge 55
Smart Notes 14 Online Quick Quiz QR Code 55
2.1 Balanced Diet and Calorific Value 15 PAK-21 Corner QR Code 56
Gizi Seimbang dan Nilai Kalori
2.2 Nutrient Requirements in Plants 17
Keperluan Nutrien oleh Tumbuhan CHAPTER Carbon Compounds
5
2.3 Nitrogen Cycle 18 Sebatian Karbon
Kitar Nitrogen
2.4 Food Production Technology 19 Smart Notes 57
Teknologi Pengeluaran Makanan 5.1 Introduction to Carbon Compounds 58
2.5 Food Processsing Technology 19 Pengenalan Sebatian Karbon
Teknologi Pemprosesan Makanan 5.2 Hydrocarbons 59
2.6 Food and Supplements 20 Hidrokarbon
Makanan dan Suplemen Makanan 5.3 Alcohol 61
SPM Practice 2 22 Alkohol
HOTS Challenge 28 5.4 Fats 63
Online Quick Quiz QR Code 28 Lemak
PAK-21 Corner QR Code 29 5.5 Palm Oil 64
Minyak Sawit
CHAPTER Sustainability of the Environment SPM Practice 5 65
3
HOTS Challenge
71
Kelestarian Alam Sekitar
Online Quick Quiz QR Code 71
PAK-21 Corner QR Code 72
Smart Notes 30
3.1 Product Life Cycle 31
Kitaran Hayat Produk
3.2 Environmental Pollution 33
Pencemaran Alam Sekitar




ii

CHAPTER Electrochemical CHAPTER Force and Pressure
8
6
Daya dan Tekanan
Elektrokimia
Smart Notes 74 Smart Notes 98
6.1 Electrolytic Cell 75 8.1 Pressure In Fluids 99
Sel Elektrolitik Tekanan dalam Bendalir
6.2 Chemical Cell 77 SPM Practice 8 100
Sel Kimia HOTS Challenge 104
SPM Practice 6 78 Online Quick Quiz QR Code 104
HOTS Challenge 83 PAK-21 Corner QR Code 105
Online Quick Quiz QR Code 83
PAK-21 Corner QR Code 84
CHAPTER Space Technology
CHAPTER Light and Optics 9 Teknologi Angkasa Lepas
7
Cahaya dan Optik
Smart Notes 107
Smart Notes 86 9.1 Satellite 108
7.1 Formation of Image by Lenses 87 Satelit
Pembentukan Imej oleh Kanta 9.2 Global Positioning System (GPS) 110
7.2 Optical Instruments 89 Sistem Penentu Sejagat
Peralatan Optik SPM Practice 9 111
SPM Practice 7 91 HOTS Challenge 115
HOTS Challenge 96 Online Quick Quiz QR Code 115
Online Quick Quiz QR Code 96 PAK-21 Corner QR Code 116
PAK-21 Corner QR Code 97
SPM Model Paper 118

Answers A1 – A16




































iii

CHAPTER Nutrition and Food Technology
Science Form 5 Chapter 2 Nutrition and Food Technology
1 2

Nutrisi dan Teknologi Makanan





SMART Notes

Know your
calorie needs
Ketahui keperluan
INFO kalori anda
Gender Age
Jantina Umur





Factors affect the
energy required
Temperature Faktor Body size
Suhu mempengaruhi Saiz badan
tenaga yang
diperlukan




Physical
State of health activities
Keadaan kesihatan
Aktiviti fizikal








Malnutrition High cholesterol
Malnutrisi Kolesterol tinggi
Obesity Anorexia
Obesiti Anoreksia
• Lack of certain vitamins
or minerals in
diet
Kekurangan
sesetengah Cholesterol Artery
vitamin atau Kolesterol Arteri
mineral dalam • Deposition of
pemakanan cholesterol in the
– Kwashiorkor / • Food intake more • Sufferers fear of wall of arteries
than requirement
Kwasyiokor Pengambilan makanan putting on weight Pengenapan kolesterol
– Beri-beri / Beri-beri melebihi keperluan Pesakit takut pada dinding arteri
penambahan berat
– Scurvy / Skurvi badan
– Goitre / Goiter




© Penerbitan Pelangi Sdn. Bhd. 14

Science Form 5 Chapter 2 Nutrition and Food Technology

Balanced diet and calorific value
2.1 Gizi seimbang dan nilai kalori

1. Mark (✓) the meaning of balanced diet. TP 1
Tanda (✓) maksud gizi seimbang.

The food that provides energy to maintain an individual physical activities.
Makanan yang menyediakan cukup tenaga untuk melakukan aktiviti fizikal
The food that contains sufficient proportion of all classes of food
Makanan yang mengandungi semua kelas makanan pada kadar yang betul
The food that can help an individual to resist disease.
Makanan yang dapat menghalang penyakit pada seseorang

2. Fill in the blanks with the words given to show the factors that affect the total calories required
by an individual. TP 1 TP 2
Isikan tempat kosong dengan perkataan berikut untuk menunjukkan faktor-faktor yang mempengaruhi jumlah kalori
yang diperlukan oleh seseorang individu.
Children Light Energy Women Temperature Cold Sick
Kanak-kanak Ringan Tenaga Wanita Suhu Sejuk Sakit
Old Smaller Heavy Hot Bigger Men
Tua Lebih kecil Berat Panas Lebih besar Lelaki


Age Growing and active require more calories than
Umur people.
yang sedang membesar dan aktif memerlukan lebih kalori
berbanding orang
Gender require more calories than because
Jantina their metabolic rate is higher and more active.
memerlukan lebih kalori berbanding kerana
kadar metabolisma mereka lebih tinggi dan lebih aktif.
Physical activities Workers who do work require more calories than
Aktiviti fizikal those who do work because they need more
for muscle movement.
Pekerja yang melakukan kerja memerlukan lebih kalori
berbanding mereka yang melakukan kerja kerana mereka
memerlukan lebih banyak untuk pergerakan otot.
Body size A body size requires more calories than a
Saiz badan body size.
Saiz badan yang memerlukan lebih kalori berbanding saiz
badan yang
Surrounding People in climate areas requires more calories than
temperature the people in climate areas to maintain their body
Suhu persekitaran .
Penduduk di kawasan beriklim memerlukan lebih kalori
berbanding penduduk di kawasan beriklim untuk mengekalkan
badan mereka.
Health condition people require more calories than healthy people
Keadaan kesihatan Orang memerlukan lebih kalori berbanding orang sihat




15 © Penerbitan Pelangi Sdn. Bhd.

Science Form 5 Chapter 2 Nutrition and Food Technology

3. The table below shows the calorific values of three types of food. TP 3
Jadual di bawah menunjukkan nilai kalori bagi tiga jenis makanan.

Food Calorific value
Makanan Nilai kalori kJ /g
Bread 10.12
Roti
Hard boiled egg 6.59
Telur rebus
Milk 2.68
Susu

Samuel takes 20 gram of bread,10 gram of hard boiled egg and 100 gram of milk for his breakfast.
What is the total energy consumed?
Samuel mengambil 20 gram roti, 10 gram telur rebus dan 100 gram susu untuk sarapannya.
Berapakah jumlah tenaga yang diperolehinya?









4. Complete the table below. TP 4
Lengkapkan jadual di bawah.

Nutrient lacking Disease Symtoms
Kekurangan nutrien Penyakit Simptom
Protein (a) • (h) Swollen
Protein
membengkak
• Failure to grow
Tidak membesar
Carbohydrate (b) • (i) Weak and
Karbohidrat
Lemah dan
• Underweight
Kekurangan berat
Vitamin D (c) (j) Bent
Vitamin D
bengkok
Iodine (d) (k) Large swelling at the
Iodin
Bengkak besar pada
Vitamin C (e) (l) Bleeding
Vitamin C
berdarah
Iron (f) • (m) loss of
Besi
Hilang
• Pale appearance
Muka pucat
Vitamin B (g) (n) Weakness of the
Vitamin B
Lemah pada


© Penerbitan Pelangi Sdn. Bhd. 16

Science Form 5 Chapter 2 Nutrition and Food Technology

Nutrient Requirements in Plants
2.1 Keperluan Nutrien oleh Tumbuhan

1. State the definition: TP 1
Nyatakan definisi:

(a) Macronutrient
Makronutrien


(b) Micronutrient
Mikronutrien


2. Classify the following nutrients. TP 1
Kelaskan nutrien-nutrien berikut.
Iron Boron Phosphorus Manganese Zinc Sulphur
Besi Boron Fosforus Mangan Zink Sulfur
Magnesium Molybdenum Calcium Copper Potassium Nitrogen
Magnesium Molibdenum Kalsium Kuprum Kalium Nitrogen

Macronutrient Micronutrient
Makronutrien Mikronutrien












3. Match the correct answers. TP 2
Padankan jawapan yang betul.
Macronutrients Symptom of deficiency
Makronutrien Symptom of deficiency



Nitrogen The leaves turn yellow with dead brown spots
Nitrogen Daun bertukar kuning dengan bintik-bintik coklat




Phosphorus The leaves turn yellow, pale and fall
Fosforus Daun menjadi kuning, pucat dan gugur



Potassium The leaves smaller and turn purple
Kalium Daun lebih kecil dan bertukar ungu




17 © Penerbitan Pelangi Sdn. Bhd.

Science Form 5 Chapter 2 Nutrition and Food Technology

Nitrogen cycle
2.3 Kitar nitrogen

1. Fill in the blanks with the correct answers. TP 2
Isikan tempat kosong dengan jawapan yang betul.

Compounds Natural Animals
Sebatian Semula jadi Haiwan
Nitrogen cycle is the cycle on the earth that converts nitrogen in the air
into nitrate by plants and .
Kitar nitrogen ialah kitaran di bumi ini yang menukarkan nitrogen di udara kepada
nitrat oleh tumbuhan dan .

2. The diagram below shows the nitrogen cycle. TP 2 TP 3
Rajah di bawah menunjukkan kitar nitrogen.
Protein in animals
Protein haiwan B
P 2
1
B
2

B Nitrogen in P
Protein in plants 1 atmosphere 2 Ammonium compound
Protein tumbuhan Nitrogen dalam Sebatian ammonium
atmosfera

B
4
P
3 Nirate B 3
Nitrat

(a) Identify B , B , B and B bacteria. Write your answers in the box below.
4
3
1
2
Kenalpasti bakteria B , B , B dan B .Tulis jawapan anda di dalam kotak di bawah.
1 2 3 4
Nitrification bacteria Decompose bacteria Denitrifying bacteria Nitrogen fixing
Bakteria penitritan Bakteria pereputan Bakteria pendenitritan bacteria
Bakteria pengikat
nitrogen

(b) Name the process P and P .
1
3
Namakan proses P dan P .
1 3
P
1
P
3
(c) What is the role of B bacteria in legume plants?
1
Apakah peranan bakteria B dalam tumbuhan legum?
1





© Penerbitan Pelangi Sdn. Bhd. 18

Science Form 5 Chapter 2 Nutrition and Food Technology

(d) Name another organism that has the same function as B bacteria.
2
Namakan satu organisma lain yang mempunyai peranan yang sama dengan bakteria B .
2


Teknologi Pengeluaran Makanan
2.4 Food Production Technology

1. Fill in the blanks with the correct words. TP 4
Isikan tempat kosong dengan perkataan yang betul.
Biological control is a method of controlling the organisms by using
enemies of the pests.
Kawalan biologi ialah cara mengawal organisma-organisma dengan menggunakan
musuh perosak tersebut.


2. Mark (✓) the advantages of using biological controls over the use of pesticides. TP 5
Tandakan (✓) kelebihan menggunakan kawalan biologi berbanding menggunakan racun perosak.

Pollute the environment
Mencemarkan alam sekitar
It only kills the target organisms.
Hanya membunuh organisma yang disasarkan.



2.5 Food Processing Technology
Teknologi Pemprosesan Makanan

1. Complete the table below on the chemicals used in food processing. TP 1 TP 2
Lengkapkan jadual di bawah mengenai bahan kimia yang digunakan dalam pemprosesan makanan.

Function Chemical Example
Fungsi Bahan kimia Contoh
(a) Adds colour to the food
Menambah warna pada makanan
(b) Whitens the food
Memutihkan makanan
(c) Sweetens the food
Memaniskan makanan
(d) Prevents food from settling
Mencegah pemendapan dalam makanan
(e) Enhances the taste of food
Menambahkan rasa makanan
(f) Emulsifies the ingredients to form a
mixture
Mengemulsikan ramuan supaya dapat bercampur
(g) Makes food last longer
Menjadikan makanan tahan lebih lama








19 © Penerbitan Pelangi Sdn. Bhd.

Science Form 5 Chapter 2 Nutrition and Food Technology

2. Match the impact of excessive use of chemicals on human health. TP 5
Padankan kesan penggunaan bahan kimia yang berlebihan kepada kesihatan manusia.

Colouring Diabetes
Pewarna Kencing manis
Bleaching Causes cancer, food poisoning
Peluntur Mengakibatkan penyakit kanser, keracunan makanan
Sweetener Causes food poisoning
Pemanis Mengakibatkan keracunan makanan
Salt High blood pressure
Garam Penyakit tekanan darah tinggi



Food and Supplements
2.6 Makanan dan Suplemen Kesihatan


1. and are two food legislations in Malaysia that are enforced
to protect the rights of consumers.
dan merupakan dua akta makanan yang dikuatkuasakan untuk
melindungi hak pengguna.
2. makes it compulsory for every food manufacturer to label their food products.
mewajibkan pengeluar makanan untuk melabelkan produk makanan masing-masing.

3.
(a) (b)
Ingredients:
Water, passion fruit
extract, sugar,
permitted colouring
and flavouring,
lecithin
Bahan-bahan:
Air, ektrak buah markisa, gula, pewarna
dan perasa yang dibenarkan, lesitin
(c) Keep refrigerated (d)
Best if used within
7-10 days after opening
Simpan di tempat sejuk
Terbaik jika diguna dalam
Expiry date: 25.09.21 masa 7-10 hari selepas dibuka.
Tarikh luput: 25.09.21
Manufactured by: Maple (M) Sdn. Bhd.
Dikeluarkan oleh: Maple (M) Sdn. Bhd.
(e) (f)


Nett weight: 250 ml
Berat bersih: 250 ml













© Penerbitan Pelangi Sdn. Bhd. 20

Science Form 5 Chapter 2 Nutrition and Food Technology

SPM Practice 2




Paper 1

Balanced Diet and
2.1 Calorific Value Calorific Meat 1010
Gizi Seimbang dan Nilai Kalori Class of value Daging
food (kJ/g) What is the calorific
1. Diagram 1 shows the Kelas makanan Nilai kalori
total energy required makanan value obtained by Adib
by women of different (kJ/g) who takes 200 g rice, 150
occupations. Protein 16.7 g egg and 100 g meat?
Rajah 1 menunjukkan jumlah Protein Berapakah nilai kalori yang
diperolehi oleh Adib yang
tenaga yang diperlukan oleh Carbohydrate 16.7
wanita-wanita yang berbeza Karbohidrat makan 200 g nasi, 150 g telur
pekerjaan. dan 100 g daging?
Fat 37.6 A 6160 kJ
Lemak B 4850 kJ
C 4500 kJ
Table 1 / Jadual 1
D 3080 kJ
A piece of pizza contains
5 g of protein, 10 g of 4. What is the effect of
R carbohydrate and 3 g protein deficiency in a
of fat. What is the total diet?
calorific value of the Apakah kesan kekurangan
pizza? protein dalam sajian
Diagram 1 / Rajah 1 makanan?
Sekeping pizza mengandungi
Which of the following 5 g protein, 10 g karbohidrat A Goitre
Goiter
occupations is dan 3 g lemak. Apakah B Scurvy
jumlah nilai kalori pizza itu?
represented by R? Skurvi
Antara yang berikut, A 6.9 kJ C Arteriosclerosis
pekerjaan manakah yang B 78.0 kJ Arteriosklerosis
diwakili oleh R? C 363.3 kJ D Kwashiorkor
A Accountant D 1578.0 kJ Kwasyiorkor
Akauntan
B Labourer 3. Table 2 shows the calorific
Buruh values of three types of 5. Diagram 2 shows daily
C Salesperson food. meals for 15 year-old
Jurujual Jadual 2 menunjukkan Simon.
D Nurse nilai kalori bagi tiga jenis Rajah 2 menunjukkan
Jururawat makanan. makanan setiap hari bagi
Simon yang berusia 15 tahun.
2. Table 1 shows the Calorific value /
calorific values of Food kJ per 100 g
different classes of food. Makanan Nilai kalori / kJ per
Jadual 1 menunjukkan nilai 100 g
kalori bagi kelas makanan Rice 1471
yang berbeza. Nasi

Egg 600
Telur What is the effect on his
health if he is an inactive
person?


21 © Penerbitan Pelangi Sdn. Bhd.

Science Form 5 Chapter 2 Nutrition and Food Technology

Apakah kesan kepada B Langkah yang manakah perlu
kesihatannya sekiranya dia dilakukan untuk memastikan
seorang yang tidak aktif? pertumbuhan biji benih yang
A Ricket Black normal?
Riket paper A The apparatus is
B Obesity Kertas hitam sterilised
Kegendutan Culture Radas disterilkan
C Anaemia solution B Cotton wool is
Anemia without replaced with a cork
potassium
D Goitre Larutan kultur Kapas digantikan dengan
Goiter tanpa kalium gabus
C C Knop’s solution is
2.2 Nutrient Requirements in boiled
Plants
Larutan Knop dididihkan
Keperluan Nutrien oleh Tumbuhan Black D The boiling tube is
paper
6. Which of the Kertas hitam wrapped with black
following elements Culture paper
required by plants are solution Tabung didih dibaluti
dengan kertas hitam
macronutrient? without
phosphorus
Antara unsur-unsur yang Larutan kultur Nitrogen cycle
diperlukan oleh tumbuhan tanpa fosforus 2.3 Kitar nitrogen
berikut, yang manakah
adalah makronutrien? D 9. Diagram 4 shows a part
A Zinc and nitrogen of nitrogen cycle.
Zink dan nitrogen Rajah 4 menunjukkan
B Nitrogen and Black sebahagian dari kitar
phosphorus paper nitrogen.
Nitrogen dan fosforus Kertas hitam
C Copper and Distilled Atmospheric nitrogen
phosphorus water Nitrogen dalam atmosfera
Kuprum dan fosforus Air suling
D Nitrogen and copper A
Nitrogen dan kuprum 8. Diagram 3 shows an Proteins in plants
experiment to study the Protein dalam tumbuhan
7. Which of the following nutrients needed for B
seedling shows the least growth of seedling.
growth of roots after two Rajah 3 menunjukkan Proteins in animals
weeks? eksperimen untuk mengkaji Protein dalam haiwan
Anak benih yang manakah keperluan nutrien untuk C
pertumbuhan biji benih.
menunjukkan pertumbuhan Ammonium compounds
akar paling sedikit selepas
dua minggu? Sebatian ammonium
A D

Nitrates in soil
Nitrat dalam tanah
Black
paper Knop's
Kertas hitam solution Which of the following
Knop's Larutan
solution Knop A, B, C or D is the
Larutan part where denitrifying
Knop Which step should bacteria function?
be used to ensure the Antara A, B, C dan D, yang
normal growth of the manakah menunjukkan
seedling? peranan bakteria
pendenitritan?


© Penerbitan Pelangi Sdn. Bhd. 22

Science Form 5 Chapter 2 Nutrition and Food Technology

2.4 Food Production B Integrated system 15. Irfan wants to export
Technology

Sistem bersepadu
Teknologi Pengeluaran Makanan C Contour crop chicken nuggets to
Singapore. Which is the
11. Which of the following Tanaman kontur most suitable methods to
can improve food D Cover crops maintain the freshness of
production through Tanaman tutup bumi the food?
efficient land Food Processing Irfan bercadang mengeksport
management? 2.5 Technology nuget ayam ke Singapura.
Antara yang berikut, Teknologi Pemprosesan Makanan Kaedah yang manakah paling
yang manakah boleh sesuai untuk mengekalkan
meningkatkan pengeluaran 13. The information shows a kesegaran makanan
makanan melalui pengurusan food processing method. tersebut?
tanah yang cekap? Maklumat menunjukkan A Canning
A Practicing satu kaedah pemprosesan Pengetinan
aquaculture fishing makanan. B Pasteurisation
techniques Pempasteuran
Mempraktikkan teknik Heated at 63°C for 30 C Freezing
perikanan akuakultur Penyejukbekuan
B Plants cover crops minutes or at D Vacuum-packing
Menanam tanaman tutup 72°C for 15 seconds Pembungkusan vakum
bumi Dipanaskan pada 63°C
C Use modern selama 30 minit atau pada 2.6 Food and Supplements
72°C selama 15 saat
technology Makanan dan Suplemen Kesihatan
Menggunakan teknologi
moden What is the method? 16. Why should a consumer
D Guidance and Apakah kaedah itu? read the food label when
education to farmers A Canning selecting processed food?
Bimbingan dan Pengetinan Mengapakah pengguna perlu
pendidikan kepada petani B Dehydration membaca label makanan
Pendehidratan semasa memilih makanan
12. The following C Irradiation yang diproses?
information explains Penyinaran A To obtain
about one way to D Pasteurisation information about
Pempasteuran
the product
increase the quality Untuk mendapatkan
and quantity of food 14. What is the purpose of maklumat tentang produk
production. food processing? B To get free samples
Maklumat berikut Apakah tujuan pemprosesan Untuk mendapatkan
menerangkan tentang satu makanan? sampel percuma
cara untuk meningkatkan C To seek
kualiti dan kuantiti A Extend food shelf-life compensation due to
pengeluaran makanan. Memanjangkan jangka
hayat makanan low quality products
Agricultural and B To make food look Untuk mendapatkan ganti
rugi disebabkan oleh
animal husbandry more natural barangan bermutu
activities are carried Menjadikan makanan rendah
out in the same place kelihatan lebih asli D To complain if they
Kegiatan pertanian dan C Increase the quantity are not satisfied with
penternakan dijalankan di of food a food product
tempat yang sama. Menambahkan kuantiti Untuk mengadu
makanan
What is the method D Increase the quality sekiranya mereka tidak
mentioned above? of food puas hati dengan
Apakah kaedah yang Menambahkan kualiti sesuatu produk makanan
dinyatakan di atas? makanan
A Mixed crops
Tanaman campuran


23 © Penerbitan Pelangi Sdn. Bhd.

Science Form 5 Chapter 2 Nutrition and Food Technology

Paper 2

Section A/ Bahagian A
1. Diagram 1 shows experiments conducted to study the effect of nutrients on the growth of maize
seedlings.
Rajah 1 menunjukkan eksperimen yang dilakukan untuk mengkaji kesan nutrien terhadap pertumbuhan anak benih
jagung.
Maize
seedling
Anak benih
jagung

Cotton
wool
Kapas
Knop's Black
solution paper
Larutan Kertas hitam
Knop
P

Diagram 1 / Rajah 1
(a) State the meaning of the complete culture solution.
Nyatakan maksud larutan kultur lengkap.


[1 mark / 1 markah]

(b) Why is the culture bottle wrapped in black paper?
Mengapakah botol kultur itu dibalut dengan kertas hitam?


[1 mark / 1 markah]


(c) The culture solution should be changed after a few days. Explain why. HOTS Analysing
Larutan kultur itu perlu ditukar selepas beberapa hari. Terangkan sebabnya.


[1 mark / 1 markah]

(d) The experiment is continued with the second culture bottle containing:
Eksperimen diteruskan dengan botol kultur kedua yang mengandungi:

• Distilled water
Air suling
• Potassium nitrate
Kalium nitrat
• Calcium nitrate
Kalsium nitrat
• Potassium dihydrogen phosphate
Kalium dihidrogen fosfat
• Calcium sulfate
Kalsium sulfat
• Ferum (III) phosphate
Ferum(III) fosfat



© Penerbitan Pelangi Sdn. Bhd. 24

Science Form 5 Chapter 2 Nutrition and Food Technology

(i) Mark (✓) the macronutrient that is not present in this solution.
Tandakan (✓) makronutrien yang tidak terdapat dalam larutan ini.

Nitrogen Potassium Magnesium
Nitrogen Kalium Magnesium




(ii) Predict the condition of the plant in the second culture bottle after two weeks.
Ramalkan keadaan tumbuhan dalam botol kultur kedua selepas dua minggu. HOTS Evaluating

[1 mark / 1 markah]
(e) Name the micronutrients found in both culture bottle solutions.
Namakan mikronutrien yang terdapat dalam kedua-dua larutan botol kultur.


[1 mark / 1 markah]

2. Diagram 2 shows an experiment to determine the calorific value of peanuts.
Rajah 2 menunjukkan satu eksperimen untuk menentukan nilai kalori kacang tanah.
Thermometer
Termometer
Retort stand
Kaki retort
Insulator
Boiling tubes Pengadang
Tabung didih
Distilled water
Air suling
Burning of
food sample
Pembakaran Plasticine
sampel makanan Plastisin
Diagram 2 / Rajah 2
3
A peanut is weighed and then burned. The thermometer records a temperature rise of 10 cm of
water.
Sebiji kacang tanah ditimbang dan kemudian dibakar. Termometer mencatatkan kenaikan suhu bagi 10 cm air.
3
The results of the experiment are as follows:
Keputusan eksperimen adalah seperti berikut:

Peanut mass 1.0g
Jisim kacang tanah
Mass of water 10g
Jisim air
The initial temperature
Suhu awal air 30°C
The final temperature
Suhu akhir air 40°C

Formula to calculate the energy value of food:
Formula untuk mengira nilai tenaga makanan:


25 © Penerbitan Pelangi Sdn. Bhd.

Science Form 5 Chapter 2 Nutrition and Food Technology


4.2 × mass of water (g) × increase in temperature (°C)
mass of food sample (g) × 1000
4.2 x jisim air (g) x kenaikan suhu (°C)
jisim sampel makanan (g) x 1000


(a) State the calorific value of a food.
Nyatakan maksud nilai kalori sesuatu makanan.


[1 mark / 1 markah]
(b) Calculate the heat energy released in the combustion of the peanut.
Kirakan tenaga haba yang dibebaskan dalam pembakaran kacang tanah itu.


[2 marks / 2 markah]

(c) Calculate the heat energy released by the 100g of peanuts combustions.
Kirakan tenaga haba yang dibebaskan oleh pembakaran 100g kacang tanah.


[1 mark / 1 markah]
(d) The calorie value for peanuts determined by bomb calorimeter is 2293 kJ per 100g.
Why do you think the results of this experiment are so different from their actual value?
Nilai kalori untuk kacang tanah yang ditentukan dengan kalorimeter bom ialah 2293 kJ per 100g.
Pada pendapat anda, mengapakah keputusan eksperimen ini jauh berbeza daripada nilai sebenarnya?
HOTS Analysing

[1 mark / 1 markah]
Section B/ Bahagian B
3. Diagram 3 shows the nitrogen cycle.
Rajah 3 menunjukkan satu kitar nitrogen.
Bacteria M
Atmospheric nitrogen Bakteria M
Nitrogen dalam atmosfera

Bacteria K
Bakteria K
Ammonium Bacteria L
compounds Bakteria L
Sebatian Nitrates
ammonium in soil
Nitrat dalam
tanah
Process X
Proses X

Nitrogen
cycle

Proteins in Proteins INFO
herbivores in plants
Protein dalam Protein dalam
herbivor tumbuhan
Diagram 3 / Rajah 3

© Penerbitan Pelangi Sdn. Bhd. 26

Science Form 5 Chapter 2 Nutrition and Food Technology

(a) Name the types of bacteria L and M.
Namakan jenis bakteria L dan M.


[1 mark / 1 markah]

(b) What is the role of bacteria K?
Apakah peranan bakteria K?


[1 mark / 1 markah]

(c) What is process X?
Apakah proses X?


[1 mark / 1 markah]

(d) Name one type of microorganisma which is involved in process X.
Namakan satu jenis mikroorganisma yang terlibat dalam proses X.


[1 mark / 1 markah]

(e) Give one importance of the nitrogen cycle.
Berikan satu kepentingan kitar nitrogen.





[1 mark / 1 markah]

Section C/ Bahagian C
1. The nutrients required by plants can be classified into two groups, that is, macronutrient and
micronutrient.
Nutrien yang diperlukan oleh tumbuhan boleh dikelaskan kepada dua kumpulan, iaitu makronutrien dan mikronutrien.
(a) What is meant by micronutrients?
Apakah yang dimaksudkan dengan mikronutrien?
(b) Diagram 4 shows the nutrients needed by plants to grow.
Rajah 4 menunjukkan nutrien yang diperlukan oleh tumbuhan.


Calcium Nitrogen
Kalsium Nitrogen


Macronutrients
Makronutrien



Phosphorus
Fosforus

Diagram 4 / Rajah 4

27 © Penerbitan Pelangi Sdn. Bhd.

Science Form 5 Chapter 2 Nutrition and Food Technology

Study the information in Diagram 4 and construct the concept of macronutrients.
Kaji maklumat pada Rajah 4 dan bina konsep makronutrien.
[6 marks / 6 markah]
(c) State four ways which could be done by the government to increase the quality and quantity
of food.
Nyatakan empat usaha yang dijalankan oleh kerajaan untuk meningkatkan kualiti dan kuantiti penghasilan
makanan.
[4 marks / 4 markah]







HOTS Challenge


The diagram below shows two men having their lunch.
Rajah di bawah menunjukkan dua lelaki sedang makan tengahari.













The fatter man is eating more than the thinner man. Explain this situation.
Lelaki yang lebih gemuk makan lebih banyak daripada lelaki yang kurus. Terangkan situasi ini.










Quiz 2






















© Penerbitan Pelangi Sdn. Bhd. 28

Science Form 5 Chapter 2 Nutrition and Food Technology
PAK–21 CORNER





Gallery Walk

Nutrition and Food Production
Chapter 2 Nutrisi dan Pengeluaran Makanan
Bab 2


Evaluating the importance of taking good nutrition and practicing good eating
Subtopic habits.
Subtopik Menilai kepentingan mengambil makanan bernutrisi dan mengamalkan tabiat
pemakanan yang sihat.

Learning A student is able to estimate the calorific value in various meals and relate
Outcome health problems to nutrition.
Hasil Murid dapat menganggarkan nilai kalori dalam pelbagai jenis makanan dan menghubungkaitkan
pembelajaran masalah kesihatan dengan nutrisi.

Advanced • Teacher tells students to find information on calorific value of food and health problems
preparation related to nutrition.
Persiapan awal Guru memberitahu murid-murid untuk mencari maklumat tentang nilai kalori makanan dan
masalah kesihatan berkaitan dengan nutrisi.
• Teacher prepares questions on calorific values of different types of food in various
meals.
Guru menyediakan soalan-soalan tentang nilai kalori pelbagai jenis makanan.
Objective • To allow students to interact and participate actively during teaching and learning
Objektif process.
Membenarkan murid-murid berinteraksi dan menyertai secara aktif dalam proses pengajaran dan
pembelajaran.
• Encourages critical and creative thinking
Menggalakkan pemikiran kritis dan kreatif
Activity 1. Divide students into groups of 4.
Aktiviti Bahagi murid-murid kepada 4 murid dalam satu kumpulan.
2. Give each group a different question on different calorific values of food in a meal.
Berikan setiap kumpulan satu soalan berlainan tentang nilai kalori pelbagai makanan.
3. Give time to students to answer the question.
Berikan masa kepada murid-murid untuk menjawab soalan tersebut.
4. Teacher acts as a facilitator.
Guru bertindak sebagai fasilitator.
5. Students work in groups to complete the task given. Write the answers on a piece of
paper.
Murid-murid bekerja dalam kumpulan untuk menjawab soalan. Tuliskan jawapan dalam sehelai
kertas.
6. Paste the paper with answers on the wall of the classroom.
Tampal kertas yang ada tertulis jawapan pada dinding bilik darjah.
7. Students move in groups from one question to another. Students in each group will
discuss the answers given and make comments regarding the answers.
Murid-murid bergerak dalam kumpulan dari satu soalan ke soalan lain. Murid-murid dalam
setiap kumpulan akan membincangkan jawapan yang tertulis dan memberi komen tentang
jawapan tersebut.





© Penerbitan Pelangi Sdn. Bhd. 29

Science Form 5 Chapter 2 Nutrition and Food Technology

8. This activity continues until all groups have finished viewing and commenting each
group’s answers.
Aktiviti ini berterusan sehingga semua kumpulan sudah melihat dan memberi komen tentang
jawapan setiap kumpulan.
Sample meals and questions
Contoh makanan dan soalan
A B
• 200 g of rice – 1500 kJ/100 g • 2 slices of bread with butter –
200 g nasi 150 kJ/slice
• 100 g of eggs – 660 kJ/100 g 2 keping roti dengan mentega –
100 g telur 150 kJ/keping
• 150 g of cabbage – 95 kJ/100 g • Two spoonfuls of curry chicken –
150 g kobis 300 kJ/spoonful
Dua sudu kari ayam – 300 kJ/sudu
• 150 g of cabbage – 95 kJ/100 g
150 g kobis


C D
• 10 g anchovies – 935 kJ/100 g • 1 cup of tea – 250 kJ/cup
10 g ikan bilis Satu cawan teh
• 30 g carrot – 96 kJ/100 g • 150 g oatmeal – 120 kJ/100 g
30 g lobak 150 g bijirin
• 150 g rice – 1500 kJ/100 g • 220g apple – 190 kJ/100 g
150 g nasi 220 g epal



(a) Calculate the calorific value of each meal.
Hitungkan nilai kalori setiap makanan.

(b) Which meal contains the highest calories?
Makanan yang manakah mempunyai nilai kalori yang paling tinggi?






























© Penerbitan Pelangi Sdn. Bhd. 30

Top Class KSSM Science (2021) Tingkatan 5-Edisi Murid.pdf 1 16/11/2020 2:58 PM





Form IC095041


CLASS 5 5 KSSM
5
KSSM




Science
Science
Science
Science Sains
Top Class KSSM - Top Quality materials for Top Performance in school-based
and the SPM exam. Packed with essential features and digital initiatives


towards 21 Century Learning. CLASS
st


Special Features: TOP KSSM TITLES 1 2 3 4 5 CLASS
Subjects / Forms

SMART Notes
SMART Notes
SMART Notes Bahasa Melayu
5 5
English Form
Bahasa Cina
Topical Practices
Topical Practices Mathematics / Matematik 5
Topical Practices
KSSM
Additional Mathematics / Matematik Tambahan
KSSM
KSSM
SPM Practices
SPM Practices Biology / Biologi Science KSSM
SPM Practices
Physics / Fizik
HOTS Challenges
HOTS Challenges Chemistry / Kimia
HOTS Challenges
Science / Sains
SPM Model Paper Geografi
SPM Model Paper
SPM Model Paper
Science
Sejarah
Pendidikan Islam Science
PAK-21 Corner Ekonomi Zuraini binti Abdul Razak
PAK-21 Corner
PAK-21 Corner
Prinsip Perakaunan
Complete Answers
Complete Answers Perniagaan Sains Noorhaida binti Sukardi
Complete Answers
Chang See Leong
Topical Practices
Form 5
SPM Practices
www.PelangiBooks.com
• Online Bookstore • Online Library • PAK-21 Pakej PdPR
Pengajaran dan Pembelajaran di Rumah
HOTS
IC095041 Video
ISBN: 978-967-2907-82-4 Rekod Pencapaian
NEW SPM ASSESSMENT Online Quick Quiz PAK-21
FORMAT 2021 SPM Model Paper