Hope this Helps!!! [00:00] Discussion of specimen paper 4 for new syllabus 2023 - Paper 6 is now called Paper 4 with minor changes - Understand the mark scheme and underline keywords - Read the whole question and question twice to avoid careless mistakes - Allowed materials include black/blue pen, HP pencil, calculator, and no correction fluid - Total time is 1 hour with 40 total marks [02:50] Using Benedict solution to test for reducing sugar in fruit juice requires specific steps and safety precautions - Add Benedict solution to the fruit juice - Heat the mixture to a specific temperature between 80-100 degrees Celsius - Use a water bath or eye protection as a safety precaution when handling the chemical [05:41] Benedict's test detects reducing sugars, with color indicating quantity. Diluted glucose produced five solutions for marking. - The test involves heating the sample in a water bath with Benedict's reagent - The color change of the solution indicates the quantity of reducing sugar present - There are two types of sugars: reducing sugars and non-reducing sugars - The test can be used to compare the reducing sugar content of different samples [08:32] Students tested solutions with Benedict's solution and compared results, including testing distal water as a control. Variables to control for include volume and temperature. - Distal water has no reducing sugar and remains blue with Benedict solution - The purpose of testing distal water was to establish a baseline for the color of Benedict solution in the absence of glucose - To make their results comparable, the students should control for the volume of solutions, temperature of the water bath, and other variables [11:24] Maintaining constant volume and temperature is crucial in Benedict's test to determine glucose concentration - Equal volume of solutions and Benedict's solution should be used - Temperature should be kept between 20-100 degrees Celsius - Yellowish orange color indicates glucose concentration between 0.3-0.4% - Difficulty in describing color can be resolved by using a color chart [14:15] Improvement in describing colors can be achieved through the use of a color chart - Describing colors is subjective and varies among individuals - A color chart can provide a standardized way of describing colors - Dilution involves adding water to a concentrated solution to reduce its concentration - The amount of water added depends on the desired concentration and volume of the final solution - The issue with the glucose solution after testing with benedict solution is not specified [17:06] Students separate solids from solutions by filtering and measuring mass. The vitamin C content of fresh and frozen carrots was measured. Bar chart constructed. [19:55] The Bar chart shows fresh carrots have the most vitamin C, boiling and freezing decrease vitamin C. - Include spaces between bars and use a linear scale for vitamin C content - Fresh carrots contain the most vitamin C, followed by fresh-boiled carrots - Boiling and freezing decrease vitamin C content [22:45] Investigating the effect of cooking methods on vitamin C content in carrots - Carrots of the same age and mass should be used - Both oven and boiling methods should be used at the same temperature and time - Vitamin C test should be done before and after cooking - The experiment should be repeated at least three times - Results should be compared to calculate an average [25:35] Procedure must be repeated three times to ensure accurate results in experiments - Anomalous readings should be avoided - Five repetitions are recommended for better accuracy - Human or experimental errors can cause different results - Mark scheme for question 2 requires the correct drawing of potato starch grains - Relative proportions of labeled grains must be accurate - Grain F should be at least 60mm long - Magnification can be calculated by dividing the actual length by the measured length - Potato tissue can be observed under a microscope by staining with an iodine solution and adding a coverslip ( if there are any spelling mistakes please ignore 😅 )
Miss cant the answer be in 14:39 difficulty: Too early it was tested improvement: It should be kept for a while ad again taken observation of its colour.
Hope this Helps!!!
[00:00] Discussion of specimen paper 4 for new syllabus 2023
- Paper 6 is now called Paper 4 with minor changes
- Understand the mark scheme and underline keywords
- Read the whole question and question twice to avoid careless mistakes
- Allowed materials include black/blue pen, HP pencil, calculator, and no correction fluid
- Total time is 1 hour with 40 total marks
[02:50] Using Benedict solution to test for reducing sugar in fruit juice requires specific steps and safety precautions
- Add Benedict solution to the fruit juice
- Heat the mixture to a specific temperature between 80-100 degrees Celsius
- Use a water bath or eye protection as a safety precaution when handling the chemical
[05:41] Benedict's test detects reducing sugars, with color indicating quantity. Diluted glucose produced five solutions for marking.
- The test involves heating the sample in a water bath with Benedict's reagent
- The color change of the solution indicates the quantity of reducing sugar present
- There are two types of sugars: reducing sugars and non-reducing sugars
- The test can be used to compare the reducing sugar content of different samples
[08:32] Students tested solutions with Benedict's solution and compared results, including testing distal water as a control. Variables to control for include volume and temperature.
- Distal water has no reducing sugar and remains blue with Benedict solution
- The purpose of testing distal water was to establish a baseline for the color of Benedict solution in the absence of glucose
- To make their results comparable, the students should control for the volume of solutions, temperature of the water bath, and other variables
[11:24] Maintaining constant volume and temperature is crucial in Benedict's test to determine glucose concentration
- Equal volume of solutions and Benedict's solution should be used
- Temperature should be kept between 20-100 degrees Celsius
- Yellowish orange color indicates glucose concentration between 0.3-0.4%
- Difficulty in describing color can be resolved by using a color chart
[14:15] Improvement in describing colors can be achieved through the use of a color chart
- Describing colors is subjective and varies among individuals
- A color chart can provide a standardized way of describing colors
- Dilution involves adding water to a concentrated solution to reduce its concentration
- The amount of water added depends on the desired concentration and volume of the final solution
- The issue with the glucose solution after testing with benedict solution is not specified
[17:06] Students separate solids from solutions by filtering and measuring mass. The vitamin C content of fresh and frozen carrots was measured. Bar chart constructed.
[19:55] The Bar chart shows fresh carrots have the most vitamin C, boiling and freezing decrease vitamin C.
- Include spaces between bars and use a linear scale for vitamin C content
- Fresh carrots contain the most vitamin C, followed by fresh-boiled carrots
- Boiling and freezing decrease vitamin C content
[22:45] Investigating the effect of cooking methods on vitamin C content in carrots
- Carrots of the same age and mass should be used
- Both oven and boiling methods should be used at the same temperature and time
- Vitamin C test should be done before and after cooking
- The experiment should be repeated at least three times
- Results should be compared to calculate an average
[25:35] Procedure must be repeated three times to ensure accurate results in experiments
- Anomalous readings should be avoided
- Five repetitions are recommended for better accuracy
- Human or experimental errors can cause different results
- Mark scheme for question 2 requires the correct drawing of potato starch grains
- Relative proportions of labeled grains must be accurate
- Grain F should be at least 60mm long
- Magnification can be calculated by dividing the actual length by the measured length
- Potato tissue can be observed under a microscope by staining with an iodine solution and adding a coverslip
( if there are any spelling mistakes please ignore 😅 )
God blessed youu, Your videos are really helping me to prepare for my ciae
Brilliantly explained
Jazak Allah for your cooperation❤
Best of luck
Miss can u please upload more of p4 videos
Thanks For the Video😊
Itne nakhre hote hain examiners ke
9:52 miss can the answer also be that distilled water is used to compare?
@@Advlogs-w2y
Yes you can say that
Miss we need to do graphs and drawing in pencil and we can shade the bars for them to be visible
Yes graphs in pencil so you can rub it if need be and make a correction
Bar charts need to be shaded
@@docsaira Thank you miss❤
kl paper he aur abhi 2 15 hue hein( raat k) aur me ab prh rha hu💀
usss
gl for exams our exams gonna be in about 3 hours and 30 minutes
Is the distance of the grain taken vertically or horizontally?
Should be same in both
Thankyou
Best of luck 🌸🌺
aoa ma'am! are we supposed to write a conclusion (the positive/negative result) by the end of an experiment?
If its asked in the question
mam in 27:51 the measurement of grain F was sharp 60 cm for me. Can I write 60 cm or bigger than that?
just be sure its a large drawing .....markschemes usually have a minimum ....but larger then that is acceptable....
Miss cant the answer be in 14:39
difficulty: Too early it was tested
improvement: It should be kept for a while ad again taken observation of its colour.
Only those improvements that are in markschemes will be acceptable
@@docsaira ok thank you miss
Mam why we can't start from zero
Which part are you referring to
you can start from zero if it fits your divisions