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Chapter 2

Chapter 2

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LEMBARAN KERJA PBS TINGKATAN 2

Nama : ............................................... Tingkatan : .............................. Tarikh : ......................
2.1Kelas makanan/Classes of food
Kelas Makanan dan Fungsi / Classes of Food and Their Function
1. Nyatakan fungi k!"a makanan #an $!ri % &'nt'h makanan yang m!ngan#ungi k!"a
makanan t!r!$ut.
State the functions for the following classes of food and give three examples of foods that
contain the specific food class.
K!"a makanan
Food classes
(ungi
Function
)'nt'h
Example

Kar$'hi#rat
Carbohydrates
*M!m$!ka"kan $a#an kita #!ngan
.................................... untuk $!k!r+a.
Supplies our body with .................................. for
work.
1 .........................
2 .........................
%..........................
Pr't!in
Proteins
*M!nghai"kan ..........................................$agi
,!rtum$uhan.
Produces .......................................... for growth.
* ....................................... !" yang r'ak.
........................................ damaged cells.
1 .........................
2 .........................
% .........................
L!mak
Fats
*M!m$!ka" ......................................
Supply ............................................
*M!ng!ka"kan ...................................... $a#an.
Maintain our body ................................
*P!"arut -itamin . .........................................../
Solvent for vitamins . .........................................../
1 .........................
2 .........................
% .........................
Garam min!ra"
Minerals
*0i,!r"ukan #a"am kuantiti yang k!&i" untuk
m!ng!ka"kan .....................................
eeded in small !uantities to
maintain .......................
1 .........................
2 .........................
% .........................
B3D7E
1
1itamin
"itamins
* 0i,!r"ukan #a"am kuantiti k!&i" untuk m!ng!ka"kan
...............................
eeded in small !uantities to
maintain ........................
1 .........................
2 .........................
% .........................
P!"a2a
Fibre
* M!m$antu makanan m!"a"ui a"ur ,!n&!rnaan
#!ngan mu#ah.
#elps foods to pass through the alimentary canal
easily.
$ M!ng!"akkan ..............................

Prevents ............................
1 .........................
2 .........................
% .........................
Air
%ater
* ................................... untuk tin#ak $a"a kimia
#a"am !".
&he ................................... for chemical reactions in
cells.
$ ............................ $ahan t!r&!rna #a"am $a#an.
............................ digested food in our body.
$ ................................ uhu $a#an.
................................. body temperature.
1 .........................
2 .........................
% .........................
LEMBARAN KERJA PBS TINGKATAN 2
Nama : ................................................. Tingkatan : ..............................
Tarikh : ......................
2.1 K!"a Makanan 3 )"a! 'f f''#
Ujian Makanan / Food Tests
Akti-iti 2.1 ' (ctivity ).*
Tu+uan : M!ngu+i kan+i4 g"uk'4 ,r't!in #an "!mak.
(im + &o &est for starch, glucose, protein and fat.
Bahan : 1 5 "arutan kan+i4 16 5 "arutan g"uk'4 1 5 "arutan a"$um!n4 minyak maak4 "arutan
B!n!#i&t4 "arutan i'#in4 &!&air Mi""'n4 !tan'"4 air u"ing.
Materials + * - starch solution, *. - glucose solution, * - albumen solution, cooking oil,
/enedit0s solution, iodine solution, Millon0s reagent, ethanol, distilled water.
Bahan : P!niti4 ta$ung u+i4 $ikar4 tungku kaki tiga4 kaa #a2ai4 ,!nunu $un!n.
(pparatus + 1ropper, test tube, beaker, tripod stand, wire gau2e, bunsen burner
A. Ujian untuk kanji / Iodine Test for starch
1. Tuang 2 &m
%
"arutan g"uk' k! #a"am ta$ung u+i.
Pour ) cmof glucose solution into a test tube.
2. Tam$ah 2 titi "arutan i'#in. P!rhatikan ,!ru$ahan 2arna.
(dd ) drops of iodine solution. 3bserve the colour change.
B. Ujian Benedict untuk glukos / Benedict’s test for glucose
1. Tuang 2 &m
%
"arutan g"uk' k! #a"am ta$ung u+i.
Pour ) cm
4
of glucose solution into a test tube.
2. Tam$ah 2 &m
%
"arutan B!n!#i&t.
B4D7E
1
(dd )cm
4
of /enedict0s solution.
%. Panakan &am,uran k! #a"am kuku air !,!rti #a"am ra+ah 2.2. P!rhatikan !$arang
,!ru$ahan 2arna &am,uran.
#eat the mixture in a water bath as shown in Figure ).). 3bserve any colour change in
the
mixture.
C. Ujian millon untuk protein / Millon’s test for protein
1. Tuang 2 &m
%
"arutan a"$um!n k! #a"am ta$ung u+i.
Pour ) cm
4
of albumen solution into a test tube.
2. Tam$ah 2 titi &!&air Mi""'n k! #a"am "arutan a"$um!n.
(dd ) drops of Millon0s reagent to the albumen solution.
%.Panakan &am,uran #a"am kuku air. P!rhatikan !$arang ,!ru$ahan ,a#a &am,uran.
#eat the mixture in a water bath. 3bserve any changes in the mixture.
D. Ujian emulsi untuk lemak / Emulsion test for fat
*. &ambah 5 titis etanol ke dalam tabung u6i.
(dd 5 drops of ethanol into a test tube.
2. Tam$ah 2 titi minyak maak k! #a"am ta$ung u+i yang ama. G'n&ang &am,uran #a"am
t!t tu$!.
(dd ) drops of cooking oil into the same test tube. Shake the mixture in the test tube.
%. Tam$ah air u"ing k! #a"am ta$ung u+i yang ama !hingga !,aruh ,!nuh #an g'n&ang
"arutan.
(dd distilled water into the same test tube until it is half full and shake the mixture
thoroughly.
7. Biarkan &am,uran !"ama 2 minit. P!rhatikan !$arang ,!ru$ahan #a"am &am,uran.
(llow the mixture to stand for about ) minutes. 3bserve any changes in the mixture.
Pemerhatian
3bservation +
Ujian makanan / Food test Pemerhatian / Obseration
1. 8+ian i'#in $agi kan+i Larutan kan+i m!n+a#i ..............................
7odine test for starch &he starch solution turns .............................
2.8+ian B!n!#i&t $agi g"uk'a
/enedict0s test for glucose
)am,uran $!ru$ah #ari ......................
k! .......................... a,a$i"a #i,anakan.
&he mixture turns from ..............................
to .......................... upon heating.
%.8+ian Mi""'n $agi ,r't!in
Millon0s test for protein
M!n#akan ...............................t!r$!ntuk #an
m!n+a#i .......................... a,a$i"a #i,anakan.
( ............................... precipitate is formed
which turns .................................. upon
heating.
7.8+ian !mu"i $agi "!mak
Emulsion test for fat
Emu"i ............................. t!r$!ntuk.
( ................................ emulsion is formed.
LEMBARAN KERJA PBS TINGKATAN 2
Nama : ................................................. Tingkatan : ..............................
Tarikh : ......................
2.2 M!ni"ai k!,!ntingan gi9i !im$ang.3 Evaluating the importance of a balanced diet.
1. A,akah maku# gi9i !im$ang:
..................................................................................................................................................
.
..................................................................................................................................................
.
2.Si"a "!ngka,kan +a#ua" #i $a2ah #!ngan +a2a,an yang !uai. 3 Complete the table with
suitable answer.
(akt'r 3 Factor Kum,u"an yang m!m!r"ukan "!$ih
$anyak t!naga 3 &he group re!uiring
more energy
S!$a$ 3 8easons
Jantina
Sex
......................... ...................... "!$ih aktif
...................... are more active
8mur
(ge
Bayi4 kanak*kanak #an r!ma+a
/abies, children and teenagers.
Kum,u"an ini "!$ih ................
#an ,r'! hi#u, "!$ih &!,at.
&his group is more ................ and
the life processes is faster.
Sai9 $a#an
/ody si2e
In#i-i#u ..........................
.............................. individuals.
In#i-i#u ....................
m!m!r"ukan "!$ih t!naga untuk
m!n+a"ankan ,r'! hi#u,.
........................... individuals
re!uire more energy for their life
B3D7E
3
B2D1E
1
processes.
Akti-iti fi9ika"
Physical activity
In#i-i#u yang m!"akukan
k!r+a ...................
(ny individual who
does ....................... work.
K!r+a ................... m!m!r"ukan
"!$ih $anyak t!naga.
..................... work re!uires more
energy to perform.
)ua&a
%eather
In#i-i#u yang hi#u, #i ka2aan
yang m!m,unyai
&ua&a .....................
7ndividuals living in ..................
weather places.
L!$ih $anyak t!naga #i,!r"ukan
untuk m!ng!ka"kan uhu $a#an #i
ka2aan .....................
More energy is re!uired to
maintain the body temperature in
.................. places.
LEMBARAN KERJA PBS TINGKATAN 2
Nama : ............................................... Tingkatan : .............................. Tarikh : ......................
2.2 M!ni"ai k!,!ntingan gi9i !im$ang.3 Evaluating the importance of a balanced diet.
B!r#aarkan ni"ai ka"'ri 1 gram untuk k!"a makanan yang $!rikut4 hitung ni"ai ka"'ri untuk
!tia, k!"a makanan #a"am m!nt!ga ka&ang $agi atu hi#angan.
/ased on the calorific value of * gram for each of these classes of food, calculate the
calorific value of each class of food in peanut butter for one serving.
Ni"ai ka"'ri kar$'hi#rat4 ,r't!in #an "!mak . ,!r gram/
Calorific value of carbohydrate, protein and fat 9per gram:
Ni"ai ka"'ri 3 )a"'rifi& -a"u!
P!r gram3 Per gram
L!mak 3 Fats %;.< J
Kar$'hi#rat 3 Carbohydrate 1=.< J
Pr't!in 3 Protein 1=.< J
Mak"umat nutrii ,a#a "a$!" !$'t'" m!nt!ga ka&ang.
utritional information in the label of a peanut butter bottle.
Ni"ai ka"'ri 3 )a"'rifi& -a"u!
Satu hi#angan 3 Per serving
L!mak 3 Fats 1= g
Kar$'hi#rat 3 Carbohydrate ; g
Pr't!in 3 Protein < g
T!naga #a"am .a/ L!mak : ...........................................................................
B3D7E
2
Energy in Fat
.$/ Kar$'hi#rat : ...........................................................................
Carbohydrate
.&/ Pr't!in : ...........................................................................
Protein
Jum"ah t!naga atu hi#angan :
T'ta" !n!rgy in 'n! !r-ing
Nama : ...................................... Tingkatan : .......................
Tarikh : ......................................
Ta+uk 2 : N8TRISI 3 N8TRITI>N
B%0<E1 : M!"a$!" #an m!n!rangkan fungi 'rgan #a"am it!m ,!n&!rnaan
La$!"kan ra+ah #i $a2ah #an nyatakan funginya
La$!""!# #iagram $!"'2 an# tat! th!ir fun&ti'n
!rgan
organ
"ama organ
"ame of organs
Fungsi / Function
A
A
B
G
D
F
E
H
J
K
I
B
C
#
$
F
%
&
'
(
K
B)#)$* M!m$!ri maku# ,!n&!rnaan
1. Nyatakan maku# it!m ,!n&!rnaan
State the definition of digestion
................................................................................
B+#,$) M!n!rangkan ,r'! ,!nguraian m'"!ku" makanan4 a"irannya #a"am it!m
,!n&!rnaan #an m!ny!naraikan hai" ,!n&!rnaan $agi kar$'hi#rat4 ,r't!in #an "!mak.
Akti-iti 1 :
1. J!"akan #ua +!ni ,r'! ,!n&!rnaan $!rikut :
0!&ri$! t2' ty,! 'f #ig!ti'n :
i. P!n&!rnaan
fi9ika" :..................................................................................................................
..........
Physical digestion
.............................................................................................................................
ii. P!n&!rnaan kimia :
..............................................................................................................................
Chemical digestion
..............................................................................................................................
Akti-iti 2 : L!ngka,kan +a#ua" #i $a2ah.
Complete the table below.
Organ
organ
Jenis
rembesan
Kandungan
rembesan
Fungsi
Function
Hasil
pencernaan
Types of
secretion
Content of
secretion
Product of
digestion
Mulut
Mouth
Air
.

En!im
..

.
enzyme
Mencerna"an

Digest

#erut
Stomach
Jus

.
Juice
.
Asid

acid
Membe"al"an

.
Berasid untu"
"egiatan
en!im

.
Provide acidic

.
for

activity
En!im

.

.
enzyme
Mencerna"an

..
Digest

..

..
Du$denum
Duodenum
Jus

.
juices
Memeca%"an
lema" "epada

..
Emulsifies fats
into

.

.
En!im

..
Mencerna"an

..
Digest

..

..
En!im

..
enzyme
Mencerna"an

..

.
En!im

..

Mencerna"an

..
Digest

..

..
en!&me

..
..
'sus "ecil
(mall
intestine
Jus

.

.
)uices
En!im

..

..
enzyme
Mencerna"an

..
Digest

.

..
En!im

..

..
enzyme
Mencerna"an

Digest

..

.

.
En!im

.

.
enzyme
Mencerna"an

..
Digest

..

.

.

.
Nama : ...................................... Tingkatan : .......................
Tarikh : ......................................
Ta+uk 2 : N8TRISI 3 N8TRITI>N
B-#)$* M!nun+ukkan ,!ny!ra,an g"uk'a m!"a"ui tiu, -iking m!"a"ui !k,!rim!n
L!ngka,kan "a,'ran ama"i #i $a2ah:
Complete the lap report below:
Ta+uk: ,!ny!ra,an makanan t!r&!rna 3 absorption of digested food
Tu+uan 3 aim : untuk m!ngka+i ,!ny!r,an g"uk'a #a"am uu k!&i"
&o study the absorption of glucose in small intestine
P!rnyataan maa"ah 3 problem statement :
?????????????????????????????????????
?????????????????????????????????????.
@i,'t!i 3 hypothesis :
?????????????????????????????????????
?????????????????????????????????????..
P!m$'"!h u$ah 3 "ariables +
P!m$'"!h u$ah mani,u"ai 3 Manipulated variables : ????????????????
P!m$'"!h u$ah $!rg!rak $a"a 3 8esponding variables: ???????????????
P!m$'"!h u$ah #ima"arkan 3 Fixed variables : ??????????????????
Ra#a #an $ahan 3 apparatus and material +
?????????????????????????????????????
????????????????????????????????????..
Pr'!#ur 3 pecedure+
1. L!m$utkan tiu, -iking #!ngan m!r!n#amnya #i #a"an air u"ing
Soften the visking tube by soaking it in distiled water
2. Ikat atu hu+ung tiu$ -iking #!ngan k!tat #!ngan m!nggunakan $!nang ka,a
&ie one end of the visking tube tightly with cotton thread
%. Ii = &m% "arutan g"uk'a #an = &m% "arutan kan+i k! #a"am tiu$ -iking #!ngan
m!nggunakan &'r'ng tura.
*arutan glu"$sa +
larutan "an)i
Gluc$se s$luti$n
+ starc% s$luti$n
;sing a filter funner fill the visking tube with < cm4 of glucose solution and <cm4 of
starch solution.
,. Ikat hu+ung t!r$uka tiu$ -iking #!ngan k!tat m!ngghuna"an $!nag ka,a#a
&ie the open end of the visking tube tightly with cotton thread
A. Bi"a $ahagian "uar tiu$ -iking #!ngan a"iran air
8insed the outside of the visking tube thoroughly with running water
=. Maukkan tiu$ -iking k!#a"am $ikar yang m!nga#ungi air u"ing
Placed the visking tube into the beaker of distilled water
;. 0!ngan !rta m!rta am$i" !#ikit air u"ing #a"am $ikar #an u+i untuk k!ha#ian kan+i
!rta g"uk'a ,a#a a2a" !k,!rim!n. R!k'#kan ,!m!rhatian
7mmediately takes some of the distilled water in the beaker and test for the present of
starch and glucose. 8ecord your observation.
<. Biarkan ra#a !"ama 1A minit #an u"ang "angkah ;
(fter *5 minutes take another sample of distilled water in the beaker and repeat the test
for starch and glucose.
Langkah B"angkah3 steps+
1. ??????????????????????????????????
2. ?????????????????????????????????
%. ??????????????????????????????????
7. ?????????????????????????????????..
A. ?????????????????????????????????.
=. ?????????????????????????????????..
;. ?????????????????????????????????
<. ????????????????????????????????.
P!n!rhatian 3 observation :
Air u"ing #iu+i #!ngan k!ha#iran
1istilled water tested for
Kan+i 3 starch G"'k'a 'glucose
A2a" !k,!rim!n
/eginning of the experiment
Akhir !k,!rim!nt
End of the experiment
Ana"ii 3 analyse :
1. A,akah 'rgan yang #i2aki"i '"!h tiu$ -iking #a"am it!m ,!n&!rnaan manuia:
%hich organ does the visking tube represent in the human digestive system=
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
.
2. A,akah yang #i2aki"i '"!h air u"ing #a"am $a#an:
%hat does the distlled water represent in the human body=
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
.
%. M!nga,akah tiu$ -iking #i$i"a #!ngan a"iran air:
%hy was the visking tube rinsed with running water=
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
.
7. M!nag,akah g"uk'a ha#ir #a"am air u"ing ,a#a akhir !k,!rim!n:
%hy was glucose present in distilled water at the end of the experiment=
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
K!im,u"an 3 conclusion: ??????????????????????????..
Nama : ...................................... Tingkatan : .......................
Tarikh : ......................................
B+#,$+ : m!n+!"akan ,r'! ,!ny!ra,an hai" ,!n&!rnaan4 ,r'! ,!ny!ra,an !mu"a air
#an ,!nyahtin+aan !rta m!ngaitkan ama"an ,!makanan #!ngan maa"ah ,!nyahtin+aan.
Akti-iti 1 : Ru+uk gam$ara+ah #i$a2ah #an +a2a$ 'a"an yang #i!#iakan.
/ased on the diagram below and answer the !uestions.
1. Struktur yang #itun+ukkan #a"am ra+ah ia"ah ?????????.
&he structure shown in the diagram is a ????????
2. Struktur ini #i#a,ati #i #a"am ????????.
&his structure can be found in the ???????..
%. Struktur ini m!nam$ahkan ??????????? untuk ,!ny!ra,an makanan
t!r&!rna #a"am uu k!&i".
&his structure increases the >>>>>>>>> for the absorption of digested food in
the small intestine.
,. Struktur ini m!m,unyai #in#ing yang !t!$a" ?????????. Ini
m!m$'"!hkan makanan t!r&!rna #i!ra, #!ngan mu#ah.
&his structure has a >>>>>.... thick wall. &his enables the digested food to be
absorbed easily.
A. Struktur $!r"a$!" C #a"am ra+ah ia"ah ?????????(unginya a#a"ah untuk
m!ny!ra, #an m!ngangkut g"uk'a #an ai# amin'.
&he structure labelled ? in the diagram is a >>>>>>>>.. 7ts function is to
absorb and transport glucose and amino acid.
-
.
=. Struktur $!r"a$!" R #a"am ra+ah ia"ah ???????. (unginya a#a"ah untuk
m!ny!ra, #an m!ngangkut ???????4 ????????. #an
??????.. yang "arut #a"am "!mak .A404 E #an K/
&he structure labelled 8 in the diagram is a >>>>>>.. 7ts function is to absorb
and transport >>>>>>>., >>>>>>> and fat soluble >>>>>>>..
9(, 1, E and @:
Akti-iti 2 : L!ngka,kan 'a"an #i$a2ah $!r#aarkan gam$ara+ah #i$!ri.
1. Nyatakan fungi $agi truktur yang $!r"a$!"
State the function of the structure labelled.
A: ????????..
B : ????????.
) : ????????.
2. Pr'! #imana tin+a #ik!"uarkan #ari,a#a $a#an #ik!na"i !$agai
?????????
&he process where faeces is removed out of the body is known as ????????.
%. ????????? m!m$'"!hkan ,!rg!rakan tin+a m!"a"ui 'rgan ini #!ngan
mu#ah. P!"a2a m!ngan#ungi ?????????
?????????.. allow faeces to move easily through the organ. Fiber
contains ?????????
7. A,a$i"a k!kurangan ,!"a2a #a"am gi9i4 kita akan m!nga"ami
?????????..4 iaitu k!ukaran untuk m!mg!"uarkan ????????
%hen we lack of fiber in our diet, we may experience >>>>>>>>., which is the
difficulty to removed ?????????
A
/
B
Nama : ...................................... Tingkatan : .......................
Tarikh : ......................................
B.#)$* : P!m$!ntangan hai" ,!nu"ian Dmakanan #an ama"an ,!makananD #a"am ,!"$agai
$!ntuk ,!r!m$ahan $!rkaitan:
E k!,!ntingan makan makanan $!rkhaiat
E m!m,raktikkan ama"an ,!makanan yang $!tu"
E m!ran&ang atu gi9i !im$ang
E m!2a+arkan ,!ngagihan makanan k!,a#a yang kurang $!rnai$ $aik3 m!m!r"ukan
E m!ngaitkan a#a$ makan yang m!n!,ati !niti-iti #an k!,!r&ayaan agama
Arahan : Tu"i !$uah !!i yang ,an+angnya ti#ak kurang #ari,a#a 2A6 ,atah ,!rkataan
#!ngan t!ma F makanan #an ama"an ,!makananG. E!i an#a h!n#ak"ah m!rangkumi ii*ii
$!rikut:
%rite an essay not less than )5. words with the theme of Adied and healthy eating habitsB
your essay should include the following points+
E k!,!ntingan makan makanan $!rkhaiat
&he importance of eating nutritious food
E m!m,raktikkan ama"an ,!makanan yang $!tu"
&he right practice of eating habits
E m!ran&ang atu gi9i !im$ang
Planning a balanced diet
E m!2a+arkan ,!ngagihan makanan k!,a#a yang kurang $!rnai$ $aik3 m!m!r"ukan
Custifying the distribution of food to the unfortunate group
E m!ngaitkan a#a$ makan yang m!n!,ati !niti-iti #an k!,!r&ayaan agama
8elating the eating habit with sensitivity and religious belief
B!ntangkan ii*ii ,!nting !!i an#a k!,a#a k!"a #a"am atu u&a,an !"ama 16 minit.
Present the main points of your essay to the class in a *. minutes speech

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