BIDANG PEMBELAJARAN TEMA 1 : Penyenggaraan dan Kesinambungan Hidup Peta Buih BAB Konsep PENTING IMPORTANT concepts APAKAH NUTRISI? WHAT IS NUTRITION? contoh examples Faktor penghubung Relating factor Kelas makanan Classes of food Karbohidrat dan protein Carbohydrates and proteins Ujian iodin dan ujian Millon Iodine and Millon’s test Dipengaruhi oleh umur dan iklim Influenced by age and climate Ujian makanan Food tests Gizi seimbang A balanced diet as as contoh examples Faktor penghubung Relating factor Organ pencernaan Digestive organs Mulut dan usus kecil Mouth and small intestine Amilase (mencerna kanji) dan protease (mencerna protein) Amylase (digests starch) and protease (digests proteins) Penyerapan semula air dan penyahtinjaan Reabsorption of water and defecation Enzim pencernaan Digestive enzymes Usus besar Large intestine Asimilasi dan respirasi berlaku Assimilation and respiration take place Tisu badan Body tissues as as Nutrisi ialah pengambilan makanan mengikut keperluan badan untuk pertumbuhan dan kesihatan badan. Selain pengambilan makanan, nutrisi merangkumi penyerapan makanan dan asimilasi. Apakah proses asimilasi? Nutrition is the intake of food according to the needs of the body for growth and health. Besides the intake of food, nutrition includes absorption of food and assimilation. What is the process of assimilation? Nutrisi 3 Nutrition 24 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 24 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
Kelas Makanan 1. Karbohidrat dan lemak terdiri daripada unsur karbon, hidrogen dan oksigen. 2. Terdapat tiga jenis karbohidrat yang utama, iaitu kanji, glikogen dan selulosa. 3. Protein terdiri daripada unsur karbon, hidrogen, oksigen dan nitrogen. Sesetengah protein juga mempunyai fosforus dan sulfur. 4. Protein digunakan untuk membina tisu badan, mensintesis enzim, hormon dan antibodi. 5. Vitamin dikelaskan kepada dua kumpulan, iaitu vitamin larut air (vitamin B dan C) dan vitamin larut lemak (vitamin A, D, E dan K). Kepentingan Gizi Seimbang 1. Gizi seimbang ialah makanan yang terdiri daripada semua kelas makanan dalam kuantiti yang betul. 2. Faktor yang mempengaruhi gizi seimbang ialah umur, saiz badan, jantina, pekerjaan, iklim dan keadaan kesihatan. Sistem Pencernaan Manusia 1. Pencernaan ialah proses penguraian makanan yang kompleks atau besar kepada molekul yang lebih kecil yang boleh larut dan sedia diserap oleh badan. 2. Pencernaan berlaku dalam dua peringkat: (a) Pencernaan fizikal – pemecahan makanan yang besar kepada cebisan lebih kecil dengan bantuan gigi, lidah dan air liur. (b) Pencernaan kimia – penguraian molekul-molekul kompleks makanan kepada molekul-molekul ringkas dengan bantuan enzim. Pencernaan Makanan Jenis enzim yang dirembeskan dan makanan yang dicerna: (a) Mulut – amilase liur (kanji → maltosa) (b) Perut – protease dalam jus gaster (protein → polipeptida) (c) Duodenum – jus pankreas menghasilkan amilase pankreas (kanji → maltosa), protease (polipeptida → dipeptida) dan lipase (lemak → asid lemak + gliserol) (d) Usus kecil – maltase (maltosa → glukosa) dan protease (dipeptida → asid amino) Penyerapan Makanan dan Penyahtinjaan 1. Penyerapan makanan ialah proses yang mana hasil akhir pencernaan masuk ke dalam aliran darah melalui dinding usus kecil. 2. Permukaan usus kecil adalah berlipat-lipat dan diliputi oleh berjuta-juta vilus untuk menambah luas permukaan. 3. Makanan yang tidak tercerna dalam usus besar disingkirkan sebagai najis atau tinja melalui proses penyahtinjaan. Classes of Food 1. Carbohydrates and fats are made up of carbon, hydrogen and oxygen. 2. There are three main types of carbohydrates, i.e. starch, glycogen and cellulose. 3. Proteins are made up of carbon, hydrogen, oxygen and nitrogen. Some proteins also contain phosphorus and sulphur. 4. Proteins are used for building body tissues, synthesising enzymes, hormones and antibodies. 5. Vitamins are classified into two groups, i.e. watersoluble vitamins (vitamins B and C) and fat-soluble vitamins (vitamins A, D, E and K). Importance of a Balanced Diet 1. A balanced diet is food that has all the classes of food in the right quantities. 2. The factors that affect a balanced diet are age, body size, gender, work, climate and the state of health. Human Digestive System 1. Digestion is the break down of complex or large food to smaller molecules that are soluble and ready to be absorbed by the body. 2. Digestion takes place in two stages: (a) Physical digestion – breaking down of large food into smaller pieces with the help of teeth, tongue and saliva. (b) Chemical digestion – the breaking down of complex food molecules into simple molecules with the help of enzymes. Digestion of Food The types of enzymes secreted and the food digested: (a) Mouth – salivary amylase (starch → maltose) (b) Stomach – protease in the gastric juice (protein → polypeptides) (c) Duodenum – pancreatic juice produces pancreatic amylase (starch → maltose), protease (polypeptides → dipeptides) and lipase (fat → fatty acids + glycerol) (d) Small intestine – maltase (maltose → glucose) and protease (dipeptides → amino acids) Absorption of Food and Defecation 1. Absorption of food is the process in which the end products of digestion enter the bloodstream through the walls of the small intestine. 2. The surface of the small intestine is folded and covered with millions of villi to increase the surface area. 3. Undigested food in the large intestine is removed as faeces through the process of defecation. NOTA BESTARI Nota Grafik arbon, s, i.e. en and us and esising wateroluble BAB 3 25 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 25 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
1 Nyatakan kelas makanan berdasarkan fungsinya. TP2 State the classes of food based on their functions. Kelas makanan Classes of food Fungsi Functions (a) Karbohidrat Carbohydrate Membekalkan tenaga To supply energy (b) Protein Protein Membina sel-sel baharu untuk menggantikan tisu yang rosak dan untuk pertumbuhan To build new cells to replace damaged tissues and for growth (c) Lemak Fat Sebagai penebat haba dan melindungi organ dalaman As a heat insulator and to protect the internal organs (d) Vitamin Vitamin Mengekalkan kesihatan badan To maintain good health (e) Mineral Mineral Mengekalkan kesihatan badan To maintain good health (f) Pelawas Fibre (Roughage) Merangsang proses peristalsis To stimulate peristalsis (g) Air Water Sebagai pelarut bahan kimia, mengangkut nutrien dan oksigen dan mengawal suhu badan As a solvent for chemicals, to transport nutrients and oxygen and regulates body temperature 2 Kelaskan makanan yang berikut kepada empat kelas. TP1 Classify the following foods into four classes. Makanan laut/Seafood Nasi/Rice Mentega/Butter Bayam/Spinach Minyak ikan/Fish oil Roti/Bread Susu/Milk Marjerin/Margarine Daging/Meat Putih telur/Egg white Madu/Honey Betik/Papaya Ubi kentang/Potato Kekacang/Nuts Kuning telur/Egg yolk Kubis/Cabbage Pisang/Banana Nanas/Pineapple Gula/Sugar Minyak kelapa/Coconut oil Kelas makanan/Classes of food Karbohidrat Carbohydrate Protein Protein Lemak Fat Pelawas Fibre Nasi/Rice Roti/Bread Madu/Honey Ubi kentang/Potato Pisang/Banana Makanan laut/Seafood Susu/Milk Putih telur/Egg white Daging/Meat Kekacang/Nuts Mentega/Butter Minyak ikan/Fish oil Marjerin/Margarine Kuning telur/Egg yolk Minyak kelapa/Coconut oil Bayam/Spinach Betik/Papaya Nanas/Pineapple Kubis/Cabbage Kiwi/Kiwi Buah-buahan dan sayur-sayuran mengandungi vitamin dan mineral . Fruits and vegetables contain vitamins and minerals . Standard Kandungan 3.1 Kelas makanan Tarikh: AKTIVITI PERBINCANGAN Kontekstual PBD 3.1 Kelas makanan dan fungsinya Classes of food and their functions Galeri Info Galeri Info Galeri I f Gal e f ri Inof Pelawas tidak dapat diuraikan oleh sistem pencernaan manusia. Fibres cannot be broken down by human digestive system. Buku teks m/s 46 – 50 AKTIVITI HANDS-ON Eksperimen Wajib 1: Menguji kehadiran kanji, glukosa, protein dan lemak (rujuk silang m.s.185 – 187). Compulsory Experiment 1: To test for the starch, glucose, protein and fat (cross-reference pp. 185 – 187). ( ( ( BAB 3 26 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 26 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
Tarikh: AKTIVITI PERBINCANGAN Kontekstual PBD 3.2 Kepentingan nutrien Importance of nutrients Berdasarkan penyakit, nyatakan kekurangan nutrien bagi penyakit. Based on the diseases, state deficiency of nutrients. Video Nota Ekstra Praktis Kendiri Iodin/Iodine Kalium/Potassium Besi/Iron Natrium/Sodium Kalsium/Calcium Protein/Protein Fosforus/Phosphorus Vitamin A/B/C/D/E/K 1 Gusi berdarah Bleeding gums Skurvi/Scurvy 2 Fungsi otot berkurangan Decreased muscle function Beri-beri 3 Sel darah merah Red blood cell Normal Anemia Anaemia Vitamin C Vitamin B Vitamin B, besi/iron 4 Sukar melihat dalam gelap Difficulty seeing in the dark Rabun malam Night blindness 5 Kwasyiorkor/Kwashiorkor 6 Bengkak pada kelenjar tiroid Swollen at thyroid gland Goiter/Goiter Vitamin A Protein/Protein Iodin/Iodine 7 Riket dan gigi rapuh Rickets and brittle teeth 8 Kekejangan otot Muscle cramp 9 Darah lambat membeku Prolonged bleeding Vitamin D, kalsium, fosforus Vitamin D, calcium, phosphorus Natrium, kalium Sodium, potassium Vitamin K 10 Tulang lemah Weak bone Osteoporosis/Osteoporosis 11 Penyakit kulit/Skin diseases 12 Kemandulan/Sterility Kalsium/Calcium Vitamin A, vitamin D Vitamin E Buku teks m/s 46 – 50 Tidak hamil No pregnancy aktis endiri Sel darah merah R d BAB 3 27 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 27 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
1 Apakah yang dimaksudkan dengan gizi seimbang?/What is meant by a balanced diet? TP2 Gizi yang mengandungi semua kelas makanan dalam kuantiti yang betul . A diet that contains all the food classes in the right quantities. 2 Jadual di bawah menunjukkan nilai kalori dalam satu gram karbohidrat, protein dan lemak. The table below shows the calorific values in one gram of carbohydrate, protein and fat. Kelas makanan Classes of food Karbohidrat Carbohydrate Protein Protein Lemak Fat Nilai kalori makanan per gram (kJ) Calorific values of the food per gram (kJ) 17.2 22.2 38.5 Seorang budak lelaki mengambil 100 g karbohidrat, 60 g protein dan 5 g lemak sebagai sarapan paginya. A boy took 100 g of carbohydrate, 60 g of protein and 5 g of fat as his breakfast. Hitung nilai kalori yang telah diambil oleh budak lelaki itu untuk sarapan paginya. Calculate the calorific value taken by the boy for his breakfast. TP3/KBAT Nilai kalori/Calorific value = (17.2 × 100) + (22.2 × 60) + (38.5 × 5) = 3 244.5 kJ 3 Tandakan ( ✓ ) golongan individu yang memerlukan lebih banyak tenaga dalam kehidupan harian. Berikan sebab dengan memilih jawapan yang betul. TP2 Mark ( ✓ ) the individual that needs more energy in daily life. Give reasons by choosing the correct answer. (a) Umur/Age: ✓ Orang muda Orang tua Young people Old people Orang muda (kurang, lebih) aktif. Young people are (less, more) active. (d) Jantina/Gender: ✓ Lelaki Perempuan Men Women Lelaki melakukan aktiviti yang lebih (ringan, berat). Men do more (light, heavy) activities (b) Keadaan kesihatan/State of health: Orang sihat ✓ Orang sakit Healthy people Sick people Orang sakit memerlukan (kurang, lebih) tenaga untuk menentang penyakit. Sick people need (less, more) energy to fight diseases. (e) Iklim/Climate: Iklim panas ✓ Iklim sejuk Hot climate Cold climate (Kurang, Lebih) tenaga diperlukan untuk mengekalkan suhu badan di tempat sejuk. (Less, More) energy is needed to maintain the body temperature in a cold place. (c) Saiz badan/Body size: ✓ Besar Kecil Large Small Kadar metabolisme badan besar lebih (rendah, tinggi). The metabolic rate of a large body is (lower, higher). (f) Pekerjaan/Work: ✓ Kerja berat Kerja ringan Heavy work Light work Kerja berat memerlukan (kurang, lebih) tenaga untuk dilakukan. Heavy work needs (less, more) energy to perform. Standard Kandungan 3.2 Kepentingan gizi seimbang Tarikh: AKTIVITI PERBINCANGAN Kontekstual PBD 3.3 Gizi seimbang Balanced diet KBAT Buku teks m/s 53 – 59 Praktis Kendiri A 2 Ja Th K C N C BAB 3 28 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 28 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
Jawab soalan-soalan di bawah./Answer the questions below. 1 Pada rajah di bawah, label organ-organ dalam sistem pencernaan manusia menggunakan perkataan yang diberi./On the diagram below, label the organs in human digestive system using the words given. TP1 Mulut/Mouth Hati/Liver Duodenum/Duodenum Esofagus/Oesophagus Rektum/Rectum Dubur/Anus Duktus hempedu/Bile duct Usus besar/Large intestine Perut/Stomach Pankreas/Pancreas Pundi hempedu/Gall bladder Usus kecil/Small intestine (a) (g) (h) (i) (j) (k) (l) (b) (c) (d) (e) (f) Mulut Mouth Esofagus Oesophagus Hati Liver Perut Stomach Pankreas Pancreas Usus besar Large intestine Dubur Anus Pundi hempedu Gall bladder Duktus hempedu Bile duct Duodenum Duodenum Usus kecil Small intestine Rektum Rectum Kelenjar liur Salivary glands 2 Apakah yang dimaksudkan dengan pencernaan? TP2 What is meant by digestion? Penguraian molekul makanan yang kompleks atau besar kepada molekul-molekul yang lebih kecil supaya dapat melarut dan sedia diserap ke dalam sel-sel badan. The breaking down of complex or large food molecules into smaller molecules that are soluble and ready to be absorbed by the body cells. 3 Lengkapkan peta alir tentang pergerakan makanan dalam salur pencernaan manusia. TP2 Complete the flow map on the movement of food in the human digestive tract. Mulut Mouth Usus kecil Small intestine Usus besar Large intestine Rektum Rectum Dubur Anus Esofagus Oesophagus Perut Stomach Duodenum Duodenum Standard Kandungan 3.3 Sistem pencernaan manusia Tarikh: AKTIVITI PERBINCANGAN Masteri PBD 3.4 Sistem pencernaan manusia Human digestive system Buku teks m/s 60 – 63 HEBAT Sains Modul 11 P1 tine BAB 3 29 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 29 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
4 Nyatakan organ pencernaan berdasarkan fungsinya. TP2 State the digestive organs based on their functions. Organ Organs Fungsi Functions (a) Mulut Mouth Memotong makanan menjadi serpihan kecil dan mencernakan kanji Cuts food into small pieces and digests starch (b) Esofagus Oesophagus Menyalurkan bolus (gumpalan makanan) ke dalam perut Channels bolus (lump of food) into the stomach (c) Perut Stomach Pencernaan protein bermula Starts the digestion of proteins (d) Pankreas Pancreas Merembeskan jus pankreas yang mengandungi enzim Secretes pancreatic juice containing enzymes (e) Hati Liver Menghasilkan hempedu untuk membaurkan (memecahkan) lemak/Produces bile to emulsify (break down) fats (f) Pundi hempedu Gall bladder Menyimpan hempedu Stores bile (g) Usus kecil Small intestine Mencerna karbohidrat, protein dan lemak serta menyerap makanan tercerna/Digests carbohydrates, proteins and fats and absorbs digested food (h) Usus besar Large intestine Menyerap semula air Reabsorbs water (i) Rektum Rectum Menyimpan tinja Stores faeces (j) Dubur Anus Menyingkirkan tinja dari badan Removes faeces from the body 5 Rajah di bawah menunjukkan makanan ditolak di sepanjang salur pencernaan oleh otot dinding yang mengecut dan mengendur secara bersilih ganti. Namakan proses yang berlaku. TP1 The diagram below shows that food is pushed along the digestive tract by the alternate contraction and relaxation of the muscles of the wall. Name the process that takes place. Dinding berotot salur pencernaan Muscular wall of the digestive tract Makanan Food Proses/Process: Peristalsis/Peristalsis 6 Tandakan ( ✓ ) fungsi-fungsi asid hidroklorik yang dirembeskan oleh dinding perut. TP1 Mark ( ✓ ) the functions of the hydrochloric acid secreted by the wall of the stomach. ✓ Memusnahkan bakteria Destroys bacteria ✓ Menyediakan keadaan berasid untuk tindakan enzim Prepares an acidic medium for the action of enzymes Mencernakan protein Digests proteins ✓ Meneutralkan sifat alkali air liur dan menghentikan tindakan enzim amilase liur Neutralises the alkaline property of saliva and stops the action of salivary amylase Galeri Info Galeri Info Galeri I f Gal e f ri Ino Duodenum ialah bahagian pertama usus kecil. The duodenum is the first part of the small intestine. Praktis Kendiri ( ( ( ( BAB 3 30 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 30 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
Tarikh: EKSPERIMEN INKUIRI Penemuan Inkuiri PBD 3.5 Tindakan enzim dalam air liur terhadap kanji Action of the enzyme in saliva on starch KBAT Mengkaji tindakan enzim dalam air liur terhadap kanji To study the action of the enzyme in saliva on starch Larutan kanji 1%, larutan iodin, larutan Benedict, air liur, air, bikar 250 ml, termometer, penunu Bunsen, tungku kaki tiga, kasa dawai, silinder penyukat, tabung didih, penitis, jubin putih 1% starch solution, iodine solution, Benedict’s solution, saliva, water, 250 ml beaker, thermometer, Bunsen burner, tripod stand, wire gauze, measuring cylinder, boiling tube, dropper, white tile 1 Masukkan 5 ml larutan kanji ke dalam dua tabung didih yang berlabel A dan B. Pour 5 ml of starch solution into two boiling tubes labelled A and B. 2 Tambahkan kira-kira 2 ml air liur ke dalam tabung didih B dan goncang campuran itu. Add about 2 ml of saliva in boiling tube B and shake the mixture. 3 Titiskan beberapa titik larutan daripada tabung didih A dan B Drip a few drops of solution from boiling tubes A and B (a) ke atas jubin putih dan titiskan dengan beberapa titik larutan iodin. onto white tiles and add a few drops of iodine solution. (b) ke dalam tabung didih dan panaskan dengan larutan Benedict di dalam kukus air. into a boiling tube and heat with Benedict’s solution in a water bath. 4 Catatkan pemerhatian anda./Record your observations. 5 Kemudian, panaskan kedua-dua tabung didih bersama kandungannya di dalam kukus air pada suhu 37o C selama 15 minit. Then, heat both boiling tubes and their contents in a water bath at a temperature of 37°C for 15 minutes. 6 Ulang langkah 3 bagi larutan dalam tabung didih A dan B pada akhir aktiviti. Repeat step 3 for the solutions in boiling tubes A and B at the end of the activity. Galeri Info Galeri Info Galeri Info t&O[JNEBMBNBJSMJVSUFSEJSJEBSJQBEBQSPUFJOEBOBLBOUFSNVTOBIKJLBEJEJEJILBO The enzyme in saliva is made of protein and will be destroyed if it is boiled. t3FNCFTBOBTJEIJESPLMPSJLZBOHCFSMFCJIBOBLBONFOZFCBCLBOHBTUSJL5BIVLBIBOEBCBIBXBHBTUSJLBEBMBI BLJCBUEBSJQBEBEJOEJOHQFSVUZBOHUFSLBLJTPMFIBTJE The excessive secretion of hydrochloric acid causes gastric pains. Did you know that gastric pains are the result of the stomach wall being corroded by acid? Tujuan Bahan dan Radas Termometer Thermometer Larutan kanji + air liur Starch solution + saliva Larutan kanji sahaja Starch solution only Kukus air Water bath (37ºC) Panaskan Heat A B Prosedur Berkumur dengan air untuk menyingkirkan sebarang sisa makanan di dalam mulut anda sebelum memulakan eksperimen. Gargle your mouth with water to remove any food particles in your mouth before start the experiment. Buku teks m/s 64 – 65 meter, enitis, meter, te tile BAB 3 31 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 31 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
1 Berdasarkan pemerhatian, tandakan ( ✓ ) jika kelas makanan itu hadir dan ( ✗ ) jika kelas makanan itu tidak hadir./Based on the observations, mark ( ✓ ) if the class of food is present and ( ✗ ) if the class of food is not present. TP2 Tabung didih Boiling tube Awal aktiviti Beginning of the activity Akhir aktiviti End of the activity Kanji Starch Gula Sugar Kanji Starch Gula Sugar (A) Larutan kanji sahaja Starch solution only ✓✗✓✗ (B) Larutan kanji + air liur Starch solution + saliva ✓✗✗✓ 2 Bagaimanakah enzim dalam air liur di dalam tabung didih B bertindak terhadap kanji? How does the enzyme in the saliva in boiling tube B act on the starch? TP2 Enzim menguraikan kanji kepada maltosa (gula) . The enzyme breaks down starch into maltose (sugar) . 3 Tandakan ( ✓ ) enzim dalam air liur yang mencernakan kanji. TP1 Mark ( ✓ ) the enzyme contained in saliva which digests starch. Protease ✓ Amilase liur Lipase Protease Salivary amylase Lipase 4 Apakah fungsi tabung didih A?/What is the function of boiling tube A? Bertindak sebagai kawalan/It acts as a control 5 Bahagian salur pencernaan manusia yang manakah berlakunya pencernaan (analogi) yang ditunjukkan di dalam tabung didih B?/What is the part of the human digestive tract in which the digestion (analogy) shown in boiling tube B takes place? TP2 Mulut/The mouth 6 Mengapakah suhu air perlu dikekalkan pada 37ºC? TP2 Why should the temperature of water be maintained at 37ºC? 37ºC ialah suhu optimum bagi enzim, iaitu suhu badan manusia. 37ºC is the optimum temperature for enzymes, i.e. the body temperature of humans. Enzim yang terdapat dalam air liur mencernakan kanji kepada maltosa . The enzyme present in saliva digests starch into maltose . Perbincangan Kesimpulan Pemerhatian Tabung didih Boiling tube Ujian makanan Food test Awal aktiviti Beginning of the activity Akhir aktiviti End of the activity A Larutan kanji sahaja Starch solution only Ujian iodin Iodine test Biru tua Dark blue Biru tua Dark blue Ujian Benedict Benedict’s test Tiada perubahan No change Tiada perubahan No change B Larutan kanji + air liur Starch solution + saliva Ujian iodin Iodine test Biru tua Dark blue Tiada perubahan No change Ujian Benedict Benedict’s test Tiada perubahan No change Mendakan merah bata Brick-red precipitate BAB 3 32 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 32 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
1 Lengkapkan jadual di bawah tentang ringkasan pencernaan makanan dalam manusia. TP2 Complete the table below on the summary of the digestion of food in humans. Jus gaster/Gastric juice Asid amino/Amino acids Protein/Protein Lipase/Lipase Maltosa/Maltose Jus pankreas/Pancreatic juice Amilase liur/Salivary amylase Kanji/Starch Lemak/Fat Glukosa/Glucose Protease/Protease Gliserol/Glycerol Organ pencernaan Digestive organs Rembesan Secretion Jenis enzim Types of enzyme Makanan yang dicerna Food which is digested Hasil pencernaan Products of digestion Mulut Mouth Air liur Saliva (a) Amilase liur Salivary amylase (b) Kanji Starch (c) Maltosa (Gula) Maltose (Sugar) Perut Stomach (d) Jus gaster Gastric juice Protease Protease (e) Protein Protein Polipeptida Polypeptides Usus kecil (Duodenum) Small intestine (Duodenum) (f) Jus pankreas Pancreatic juice (Dihasilkan oleh pankreas) (Produced by the pancreas) (g) Lipase Lipase (h) Lemak Fats (i) Asid lemak dan gliserol Fatty acids and glycerol Protease Protease Polipeptida Polypeptides Dipeptida Dipeptides Amilase pankreas Pancreatic amylase (j) Kanji Starch Maltosa (Gula) Maltose (Sugar) Usus kecil (Ileum) Small intestine (Ileum) Jus usus Intestinal juice Maltase Maltase Maltosa (Gula) Maltose (Sugar) (k) Glukosa Glucose (l) Protease Protease Dipeptida Dipeptides (m) Asid amino Amino acids 2 Daripada jawapan anda di 1, nyatakan hasil-hasil akhir pencernaan bagi kelas makanan yang diberi. From your answers in 1, state the final products of digestion of the given classes of food. TP1 (a) Karbohidrat/Carbohydrate: Glukosa/Glucose (b) Protein/Protein: Asid amino/Amino acids (c) Lemak/Fat: Asid lemak dan gliserol/Fatty acids and glycerol 3 Tandakan ( ✓ ) dua organ dalam salur pencernaan yang mana pencernaan makanan tidak berlaku. TP1 Tick ( ✓ ) two organs of the digestive tract in which the digestion of food does not take place. Mulut Mouth ✓ Esofagus Oesophagus ✓ Usus besar Large intestine Perut Stomach Tarikh: AKTIVITI PERBINCANGAN Masteri PBD 3.6 Ringkasan pencernaan makanan Summary of the digestion of food Buku teks m/s 62 – 64 AKTIVITI HANDS-ON Eksperimen Wajib 2: Proses penyerapan hasil pencernaan (rujuk silang m.s. 189 – 190). Compulsory Experiment 2: The absorption process of digested products (cross reference pp. 189 – 190). Praktis Kendiri uice aan f BAB 3 33 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 33 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
1 Rajah di bawah menunjukkan struktur suatu vilus. The diagram below shows a structure of villus. Dinding usus kecil Wall of the small intestine X Y Apakah struktur yang berlabel X dan Y? TP1 What are the structures labelled X and Y? X: Lakteal/Lacteal Y: Kapilari darah/Blood capillary 2 Tandakan ( ✓ ) dua sistem badan yang terlibat pada makanan di usus kecil sehingga di sel-sel badan. Mark ( ✓ ) two body systems involved on food in small intestine until in body cells. TP1 Sistem perkumuhan Excretory system ✓ Sistem pencernaan Digestive system ✓ Sistem peredaran darah Blood circulatory system 3 Apakah nama proses pengagihan hasil akhir pencernaan bagi kegunaan sel-sel badan seperti pembentukan sel-sel baharu, untuk respirasi dan pengawalan suhu badan? TP1 What is name of the process which distributes the final products of digestion for the use of body cells such as the formation of new cells, for respiration and regulation of body temperature? Asimilasi/Assimilation 4 Padankan hasil akhir pencernaan dengan kegunaannya dalam proses asimilasi. TP2 Match the end products of digestion with their uses in the process of assimilation. (a) Asid amino/Amino acid Bergabung untuk membentuk lemak Combine to form fat (b) Glukosa/Glucose Membina komponen sel-sel Builds component of cells (c) Asid lemak dan gliserol Fatty acid and glycerol Menghasilkan tenaga dalam proses respirasi Produces energy in the respiration process 5 Namakan proses penyingkiran tinja (makanan tidak tercerna) daripada badan. TP1 Name the process of removing faeces (undigested food) from the body. Penyahtinjaan/Defecation 6 (a) Azlan menghadapi kesukaran menyingkirkan tinja dari rektum. Nyatakan keadaan itu. TP2 Azlan has difficulty in removing faeces from the rectum. State the condition. Sembelit/Constipation (b) Cadangkan dua cara untuk mengatasi masalah yang dinyatakan di 6(a). TP2 Suggest two ways to overcome the problem stated in 6(a). Minum banyak air dan makan lebih banyak buah-buahan serta sayur-sayuran Drink more water and eat more fruits and vegetables Tarikh: AKTIVITI PERBINCANGAN Masteri PBD 3.7 Asimilasi, penyerapan semula air dan penyahtinjaan Assimilation, reabsorption of water and defecation Buku teks m/s 66, 68 – 69 Penyerapan semula air ke dalam usus besar dapat mengekalkan keseimbangan bendalir dalam badan. The reabsorption of water into large intestine is able to maintain the balance of fluids in the body. Nota Ekstra Praktis Kendiri A BAB 3 34 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 34 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
PT3 PRAKTIS PENGUKUHAN 3 KOMPONEN PP KOMPONEN PP Arahan: Jawab semua soalan. Instructions: Answer all questions. Bahagian A/Section A 1 Vitamin X mempunyai ciri-ciri berikut. Vitamin X has the following characteristics. • Mencegah penyakit skurvi/Prevents scurvy • Memelihara kesihatan kulit Promotes healthy skin Apakah vitamin X? What is vitamin X? A Vitamin A B Vitamin B C Vitamin C D Vitamin D 2 Makanan yang manakah mengandungi kandungan karbohidrat yang tinggi? Which food has a high content of carbohydrate? I Nasi/Rice II Roti/Bread III Tomato/Tomato IV Ikan/Fish Jenis makanan Type of food Nilai kalori kJ/100 g Calorific value kJ/100 g Nasi/Rice 1500 Telur ayam Chicken egg 700 Pisang Banana 350 Seorang murid bersarapan pagi dengan mengambil 200 g nasi, 100 g telur ayam dan 50 g pisang. Hitung nilai kalori yang telah diambil oleh murid itu untuk sarapan paginya. A student had 200 g rice, 100 g chicken egg and 50 g banana as his breakfast. Calculate the calorific value taken by the student for his breakfast. A 1275 kJ B 2375 kJ C 2550 kJ D 3875 kJ A I dan II B III dan IV I and II III and IV C II dan III D I dan IV II and III I and IV 3 Antara proses berikut, yang manakah menyebabkan pergerakan makanan melalui usus? Which of the following causes the movement of food through the intestine? A Asimilasi/Assimilation B Respirasi/Respiration C Pencernaan/Digestion D Peristalsis/Peristalsis 4 Jadual di sebelah menunjukkan tiga jenis makanan dan nilai kalori dalam 100 g makanan itu. The table next shows three types of food and their calorific values in 100 g of the food mentioned. Bahagian B/Section B 1 (a) Gizi seimbang mengandungi nutrien daripada semua kelas makanan dalam kuantiti yang betul. Bulatkan dua penyakit yang disebabkan oleh kekurangan kalium./A balanced diet contains nutrients from all the classes of food in the right quantities. Circle two diseases caused by the lack of potassium. Osteoporosis/Osteoporosis Lumpuh/Paralysis Kekejangan otot/Muscle cramp Riket/Rickets [2 markah/2 marks] (b) Rajah 1 menunjukkan peta bulatan tentang penyakit riket. Diagram 1 shows a circle map about rickets. Kalsium Calsium Vitamin D Vitamin D Riket Rickets Rajah1/Diagram 1 Tulis dalam peta bulatan dua nutrien yang kekurangannya akan menyebabkan riket. Write two nutrients which the deficiency will cause rickets in the circle map. [2 markah/2 marks] ori g c 00 g BAB 3 35 03 SPS SAINS 2021 TG2 (NM)-BAB3-HeeF.indd 35 9/9/21 8:03 PM © Sasbadi Sdn. Bhd.
Bahagian C/Section C 2 Mira membaca majalah dan menjumpai halaman mengenai nutrien makanan. Rajah 2 menunjukkan sebahagian daripada kandungan majalah itu. Mira read a magazine and came across a page about food nutrients. Diagram 2 shows a part of the content of the magazine. Sumber iodin/Sources of iodine Sumber besi/Sources of iron Rajah 2/Diagram 2 (a) Lengkapkan Jadual 1.1 dengan nutrien yang betul. TP1 Complete Table 1.1 with the correct nutrients. Nutrien/Nutrient Fungsi/Function (i) Besi Iron Untuk membina hemoglobin dalam sel darah merah To buid haemoglobin in red blood cells (ii) Iodin Iodine Membantu kelenjar tiroid untuk berfungsi dengan baik Helps thyroid gland to function well Jadual 1.1/Table 1.1 [2 markah/2 marks] (b) Terdapat satu muka surat dalam majalah itu menerangkan tentang kesan kekurangan vitamin K. Wajarkan kepentingan vitamin K kepada manusia. The magazine has a page about the effect of vitamin K deficiency. Justify the importance of vitamin K to humans. Vitamin K diperlukan untuk mempercepatkan proses pembekuan darah. Kekurangan vitamin K akan menyebabkan darah lambat membeku./Vitamin K is needed to speed up the blood-clotting process. The deficiency of vitamin K will prolong bleeding. [2 markah/2 marks] (c) Jadual 1.2 menunjukkan nilai kalori bagi tiga makanan yang terdapat dalam majalah itu. Table 1.2 shows the calorific values of three foods found in the magazine. Makanan Food Nasi Rice Telur Egg Ayam Chicken Makanan (kJ per 100 g) Calorific value (kJ per 100 g) 1 500 600 827 Jadual 1.2/Table 1.2 Mira makan 100 g nasi, 50 g telur dan 100 g ayam semasa makan tengah hari. Hitung jumlah kalori yang diambilnya. TP3 Mira eats 100 g of rice, 50 g of egg and 100 g of chicken for her lunch. Calculate the total calorie taken. Jumlah nilai kalori/Total calorific value = (1 × 1 500) + (0.5 × 600) + (1 × 827) = 2 627 kJ [2 markah/2 marks] TP4/Menganalisis Praktis Formatif BAB 3 36 03 SPS SAINS 2021 TG2 (NM)-BAB3-pg36.indd 36 9/30/21 9:28 AM © Sasbadi Sdn. Bhd.
Nutrisi Nutrition BAB 3 1 Lengkapkan peta buih di bawah dengan menyatakan tujuh kelas makanan. Complete the bubble map below by stating the seven classes of food. Kelas makanan Classess of food 11 04 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 11 4 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 11 2/1/18 12:38 PM /1/18 12:38 PM
2 Tulis lima contoh makanan bagi setiap kelas makanan yang diberi dalam peta bulatan di bawah. Write five examples of food for each of the given classes of food in the circle maps below. Protein Proteins Karbohidrat Carbohydrates (a) (b) Lemak Fats Pelawas Fibre (c) (d) 3 Berdasarkan faktor penghubung yang diberi, lengkapkan peta titi di bawah tentang penyakit yang disebabkan oleh kekurangan nutrien tertentu. Based on the given relating factor, complete the bridge map below on the diseases caused by the deficiency of certain nutrients. kekurangan menyebabkan the deficiency causes Vitamin A Vitamin A Iodin Iodine Vitamin B Vitamin B Kalsium Calcium Faktor penghubung Relating factor as as as 12 04 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 12 4 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 12 2/1/18 12:38 PM /1/18 12:38 PM
4 Berdasarkan faktor penghubung yang diberi, lengkapkan peta titi di bawah tentang ujian makanan. Based on the given relating factor, complete the bridge map about the food tests. menguji kehadiran tests the presence of Ujian Benedict Benedict’s test Ujian iodin Iodine test Ujian alkohol-emulsi Alcohol-emulsion test Ujian Millon Millon’s test Faktor penghubung Relating factor as as as 5 Lengkapkan peta buih di bawah dengan menyatakan enam faktor yang mempengaruhi keperluan kalori makanan. Complete the bubble map below by stating six factors that affect the calorific requirement of food. Faktor Factors 6 Lengkapkan peta alir tentang pergerakan makanan dalam salur pencernaan manusia. Complete the flow map on the movement of food in the human digestive tract. Dubur Anus 7 Tulis makanan yang dicernakan dalam organ pencernaan yang diberi dalam peta dakap di bawah. Write the food digested in the given digestive organs in the brace map below. Organ pencernaan Digestive organs Perut Stomach Usus kecil Small intestine Mulut Mouth 13 04 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 13 4 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 13 2/1/18 12:38 PM /1/18 12:38 PM
8 Lengkapkan peta pelbagai alir di bawah untuk menunjukkan bendalir yang dihasilkan oleh organ pencernaan yang diberi dan kandungan bendalir yang dihasilkan. Complete the multi-flow map below to show the fluids produced by the given digestive organs and the contents of the fluids produced. (a) Jus gastrik Gastric juice (b) Jus pankreas Pancreatic juice 9 Bandingkan perut dan pankreas dalam peta buih berganda di bawah. Compare the stomach and the pancreas in the double bubble map below. Perut Stomach Pankreas Pancreas 14 04 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 14 4 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 14 2/1/18 12:38 PM /1/18 12:38 PM
10 Lengkapkan peta pelbagai alir di bawah untuk menunjukkan fungsi-fungsi asid hidroklorik dalam jus gastrik. Complete the multi-flow map below to show the functions of the hydrochloric acid in gastric juice. Fungsi asid hidroklorik Functions of the hydrochloric acid 11 Tulis empat organ pencernaan yang menghasilkan enzim dan empat organ pencernaan yang tidak menghasilkan enzim dalam peta pokok di bawah. Write four digestive organs that produce enzymes and four digestive organs that do not produce enzymes in the tree map below. Organ pencernaan Digestive organs Menghasilkan enzim Produce enzymes Tidak menghasilkan enzim Do not produce enzymes 12 Lengkapkan peta pelbagai alir di bawah untuk menunjukkan penyesuaian usus kecil untuk meningkatkan kecekapan penyerapan makanan tercerna. Complete the multi-flow map below to show the adaptations of the small intestine which increase the efficiency of absorption of digested food. Penyesuaian usus kecil Adaptations of the small intestine 15 04 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 15 4 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 15 2/1/18 12:38 PM /1/18 12:38 PM
13 Berdasarkan faktor penghubung yang diberi, lengkapkan peta titi tentang kelas makanan dan hasil akhir pencernaannya. Based on the given relating factor, complete the bridge map on the classes of food and their final products of digestion. ialah hasil akhir pencernaan bagi is the final product of digestion of Asid amino Amino acid Glukosa Glucose Asid lemak dan gliserol Fatty acid and glycerol Faktor penghubung Relating factor as as 14 Lengkapkan peta pelbagai alir di bawah untuk menunjukkan masalah kesihatan yang mungkin timbul jika makanan pada puncak piramid makanan diambil secara berlebihan. Complete the multi-flow map below to show the health problems that may arise if the food at the top of the food pyramid is taken excessively. Masalah kesihatan Health problems 16 04 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 16 4 SPS SAINS TG2-CD i-THINK-Kin(Emie)2LP.indd 16 2/1/18 12:38 PM /1/18 12:38 PM