Mastering Biology Sba Workbook Answers
Suggested answers to Practical Workbook for SBA
Ch 1 Introducing biology
Practical 1.1 Design an investigation of the effect of fresh pineapple on the setting of jelly
Propose a hypothesis (p. 1-2)
It is the fresh pineapple that causes the jelly to remain in liquid form.
Design and perform an experiment (p. 1-2)
1 (Answer varies with Ss. The recommended quantity of jelly powder and water is stated on the packet of the jelly powder. Jelly will not set if it is too dilute.)
2 Method II. This makes sure the concentrations of the jelly solutions in different containers are the same.
A Identifying variables
|Independent variable |Dependent variable |Controlled variables |Control |
|(What will you change?) |(What will you measure?) |(What will you keep constant?) |(What is the control in this |
| | | |experiment?) |
|The presence of fresh pineapple. |Whether the jelly set or not. |The amount of jelly solution in |The jelly without fresh |
| | |each container, the size and |pineapple. |
| | |shape of the containers, the | |
| | |cooling temperature, the time | |
| | |allowed for setting, etc. | |
B Designing the set-up [pic]
C Collecting data
1 (Answer varies with Ss.)
2 Repeat the experiment a few more times.
D Risk assessment and safety precautions
1 During the preparation of jelly solution, the hot water may
Ch 1 Introducing biology
Practical 1.1 Design an investigation of the effect of fresh pineapple on the setting of jelly
Propose a hypothesis (p. 1-2)
It is the fresh pineapple that causes the jelly to remain in liquid form.
Design and perform an experiment (p. 1-2)
1 (Answer varies with Ss. The recommended quantity of jelly powder and water is stated on the packet of the jelly powder. Jelly will not set if it is too dilute.)
2 Method II. This makes sure the concentrations of the jelly solutions in different containers are the same.
A Identifying variables
|Independent variable |Dependent variable |Controlled variables |Control |
|(What will you change?) |(What will you measure?) |(What will you keep constant?) |(What is the control in this |
| | | |experiment?) |
|The presence of fresh pineapple. |Whether the jelly set or not. |The amount of jelly solution in |The jelly without fresh |
| | |each container, the size and |pineapple. |
| | |shape of the containers, the | |
| | |cooling temperature, the time | |
| | |allowed for setting, etc. | |
B Designing the set-up [pic]
C Collecting data
1 (Answer varies with Ss.)
2 Repeat the experiment a few more times.
D Risk assessment and safety precautions
1 During the preparation of jelly solution, the hot water may