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    Project Based Learning Semester 1 Biology KSSM Form 4 2021

    Uploaded by

    Hanie
    This document provides information about a project based learning task for Form 4 biology students on the topic of movement of substances across plasma membranes. The task involves students making fruit or vegetable pickles and preparing a folio report on the process. Students will choose a fruit or vegetable to pickle using at least water, salt, and sugar as main ingredients. Over two weeks, students will conduct the pickling process, observe results, and discuss the science concepts involved. They will submit a 12-page maximum folio by June 14th covering introduction, materials, methodology, results, discussion applying levels of thinking skills, and bibliography. The folio will be assessed based on inclusion of required content sections and criteria.

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    Project Based Learning Semester 1 Biology KSSM Form 4 2021

    Uploaded by

    Hanie
    597 views4 pages
    This document provides information about a project based learning task for Form 4 biology students on the topic of movement of substances across plasma membranes. The task involves students making fruit or vegetable pickles and preparing a folio report on the process. Students will choose a fruit or vegetable to pickle using at least water, salt, and sugar as main ingredients. Over two weeks, students will conduct the pickling process, observe results, and discuss the science concepts involved. They will submit a 12-page maximum folio by June 14th covering introduction, materials, methodology, results, discussion applying levels of thinking skills, and bibliography. The folio will be assessed based on inclusion of required content sections and criteria.

    Original Title

    Pbl Food Pickle Bio Sem 1 2021

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    This document provides information about a project based learning task for Form 4 biology students on the topic of movement of substances across plasma membranes. The task involves students making fruit or vegetable pickles and preparing a folio report on the process. Students will choose a fruit or vegetable to pickle using at least water, salt, and sugar as main ingredients. Over two weeks, students will conduct the pickling process, observe results, and discuss the science concepts involved. They will submit a 12-page maximum folio by June 14th covering introduction, materials, methodology, results, discussion applying levels of thinking skills, and bibliography. The folio will be assessed based on inclusion of required content sections and criteria.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    597 views4 pages

    Project Based Learning Semester 1 Biology KSSM Form 4 2021

    Uploaded by

    Hanie
    This document provides information about a project based learning task for Form 4 biology students on the topic of movement of substances across plasma membranes. The task involves students making fruit or vegetable pickles and preparing a folio report on the process. Students will choose a fruit or vegetable to pickle using at least water, salt, and sugar as main ingredients. Over two weeks, students will conduct the pickling process, observe results, and discuss the science concepts involved. They will submit a 12-page maximum folio by June 14th covering introduction, materials, methodology, results, discussion applying levels of thinking skills, and bibliography. The folio will be assessed based on inclusion of required content sections and criteria.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    PROJECT BASED LEARNING

    SEMESTER 1
    BIOLOGY KSSM FORM 4 2021

    Theme Fundamentals of Biology


    Learning Area Movement of Substances Across a Plasma Membrane
    Content Movement of Substances Across a Plasma Membrane and its
    Standard Application in Daily Life
    Learning Explain by using examples the application of the concept of
    Standard movement of substances across a plasma membrane in daily life.
    Project Title The use of hypertonic solution in making fruit/ vegetable pickles.
    Task Duration 17 May – 28 May 2021 (2 weeks)
    Submission Date 14 June 2021

    Overview
    Vegetables and fruits are among the foods that play an important role in daily life. Fruits and
    vegetables act as fiber and a source of vitamins to our body. However, fruits and vegetables do
    not last long and will be easily damaged upon reaching a certain period of time. One of the
    methods that can be used to ensure that fruits and vegetables can be stored longer is by pickling
    the fruits or vegetables. The pickling or pickling process involves hypertonic solutions and the
    osmosis process.

    Objective
    To understand and appreciate the importance of substances movement across the plasma
    membrane in daily life.

    1
    Task Instructions

    1. All Form 4 students who take Biology subjects are requested to do a PBL task of fruit
    pickles and prepare a report in the form of a folio:
    i) Pickled fruit/ vegetables
    ii) Kimchi
    iii) Salted egg
    iv) Colorful preserved eggs
    v) Different flavors of smoked banana
    vi) Pickles and colored cabbage

    2. This project is to be carried out individually.


    3. Each student is free to choose suitable fruit/ vegetable and the ingredients for making
    pickles but the main ingredients must contain at least 3 basic ingredients which are
    water, salt and sugar. Other suitable ingredients also can be added.
    4. The duration of the task is 2 weeks, starts from 17 May – 28 May 2021. The folio must be
    submitted on 14 June 2021 (Monday).
    5. Folio can be submitted by typing (Times New Roman, Font 11, Line Spacing 1.2), or
    neatly handwritten. Both are using A4 paper size.
    6. The total pages of folio are maximum 12 pages (excluding front page).

    NOTES
    Video for idea

    Salted egg: https://youtu.be/qZEJFoqcgcA

    Pickled chili: https://youtu.be/8qnyM940Ogk

    Pickled young mango: https://youtu.be/ut2y3seicXo

    2
    FOLIO CONTENTS

    1.0 Front-page
    • Logo and School’s name
    • Title of project
    • Student’s name
    • Class
    • Teacher’s name
    2.0 Table of content
    3.0 Acknowledgement
    4.0 Introduction
    • Importance of project
    • Objective
    • Method (briefly)
    • Conclusion (briefly)
    5.0 Material and apparatus
    6.0 Methodology
    • Procedures
    • Precaution
    • Budget
    7.0 Result and interpretation of data
    • Observation/Data collected /table/photo/graph/ calculation
    8.0 Discussion (scientific knowledge)
    • Explanation of science concept in each aspect of LOT’s and HOT’s
    9.0 Bibliography
    • Textbook, reference book, internet (retrieved link)

    1. QUESTION TO BE DISCUSSED (18 marks)

    5.1 State the process that takes place for pickling fruit/ vegetable. (1 mark) LOT’s
    5.2 Explain the process in question 1. (2 marks) LOT’s
    5.3 What is the function of salt and sugar in the making of pickle? (2 marks) LOT’s
    5.4 Apart from salt and sugar, name another ingredient used for the pickling process and
    explain why the ingredient is used. (3 marks) HOT’s
    5.5 Pineapple pickle is prepared by soaking slices of pineapple in a concentrated sugar
    solution. State two advantages and disadvantages of this method compared with
    keeping fresh pineapple. (4 marks) HOT’s
    5.6 A housewife uses excess sodium nitrate and phosphate fertilizer to be sprinkled on the
    chili plant after 3 days, she found that the plant has withered and died.
    i) Explain what happened to the chili plant after sowing the fertilizer? (3 marks) HOT’s
    ii) What should the housewife do before sowing on the ground to prevent the plant from
    withering. (3 marks) HOT’s

    3
    MAKTAB RENDAH SAINS MARA KUCHING
    RUBRIC FORM (BIOLOGY- PROJECT BASED LEARNING)

    Student’s Name : ……………………………………………… Class : ……………........

    Instrument : ……………………………………………… Date : …………………

    CRITERIA CONTENT DETAILS MARKS ACTUAL NOTES


    MARKS
    DESIGN Front-page • Name of school 1
    • Title 1
    • Date 1
    Table of content 1
    Acknowledgement 1
    Introduction • Importance of project 2
    • Objective 2
    • Method (briefly) 1
    • Conclusion (briefly) 1
    Material and • List of apparatus and 2
    Apparatus materials
    Methodology • Procedures 3
    • Precaution 1
    • Budget 2
    Result and • Observation/Data 4
    interpretation of data collected
    /table/photo/graph/
    calculation

    Discussion (Scientific • LOT’s 8


    Knowledge) • HOT’s 10
    Conclusion 2
    Bibliography Text/ reference books 1
    Internet (retrieved link)

    TOTAL MARKS 42

    TOTAL Check by:


    MARKS
    (20%) ………………………….
    ( Teacher’s name )
    4
    Date: …………………..

    Date: …………………...

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