Berry List of Biology Experiments (PEKA) Form 4 (Part 1)

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This post is the list of PEKA experiments for SPM Biology Form 4 from Berry Berry Easy. It is advisable that students read all of these experiments from Chapter 1: Introduction to Biology before heading in so as to be better prepared. So do read this post.

Berry List of Biology Experiments (PEKA) Form 4 (Part 1)

Chapter 1 – Introduction to Biology

List of PEKA experiments:

1. Conducting an experiment to study the fitness level of students
2. Making bread using yeast in the absence and the presence of sugar
 Number Activity 1.1 (Experiment) Pg. 1 Title Conducting an experiment to study the fitness level of students Aim / Objective of the Study To study the fitness level of students / To determine cardiovascular fitness by measuring a person’s pulse rate before and after a given period of vigorous exercise Problem Statement How does the fitness level of students affect the time taken for pulse rate to return to normal? Hypothesis The fitter the student, the shorter the recovery time Variables Manipulated variable: Students with different fitness levels Responding variable: Time taken for pulse rate to return to normal (recovery time) Fixed variable: Gender and size of students, number of steps per minute, time for exercise Material - Apparatus A bench of 30 cm in height Stopwatch Technique used (The step test) Measure and record the time taken for the student’s pulse rate to return to normal

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 Number Activity 1.2 (Experiment) Pg. 3 Title Making bread using yeast in the absence and the presence of sugar Aim / Objective of the Study To study the effect of sugar on the increase in size of the dough Problem Statement How do the absence and the presence of sugar affect the time taken for the dough to double its size? Hypothesis The time taken for the dough to double its size is shorter if sugar is present Variables Manipulated variable: Presence of sugar Responding variable: Time taken for the dough to double its size Fixed variable: Amount of flour, yeast and water used, temperature of water and the length of time taken to knead the dough Material 1.5 g of yeast 5 g of glucose 100 ml of warm water 170 g of flour Apparatus 1000 ml beaker 250 ml conical flask A mixing bowl A piece of cloth Stopwatch Technique used Measuring and recording the time taken for the dough to double its size