Theme: Man and the Variety of Living Things

SEKOLAH MENENGAH KEBANGSAAN RAJA PEREMPUAN, IPOH SCHEME OF WORK 2010 SCIENCE FORM FIVE

THEME : MAN AND THE VARIETY OF LIVING THINGS

LEARNING AREA : MICROORGANISMS AND THEIR EFFECTS ON LIVING THINGS

WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES

1 1.1 A student is able to : Carrying out experiment to observe various type  Observing/Dare to try Algae-alga Understanding  List the characteristics of of microorganisms 4/1 – the classification various type of  Being confident and Bacteria-bakteria 8/1 of microorganisms Form group to classify various type of independent microorganisms  classify microorganism microorganisms Fungi-kulat into bacteria, fungi,  Classifying/Being protozoa, viruses and View video or computer simulations and discuss cooperative Microorganisms- algae the various type of microorganisms and its mikroorganisma  describe the characteristics. characteristics of each group of microorganisms

1 1.2 A student is able to : Observe specimens such as fresh bread, mouldy  Observing / Interest Nutrient – nutrisi Synthesising  identify factors that affect bread, fresh milk and spoilt milk. and curiosity toward Humidity – 4/1 – idea about the the growth of Discuss : the environment kelembapan 8/1 factors that affect microorganisms a) Why the bread and milk turn bad  Experimenting / Light – cahaya the growth of  design and experiments to b) The factors that affect the growth of cooperative Temperature- suhu microorganisms study how nutrient and microorganisms. /thinking rationally pH – pH humidity affects the Design and conduct experiments to study how  Communicating mouldy bread – roti growth of microorganisms each of the following factors affects the growth of /being systematic berkulat  design the experiment to microorganisms :  Hypothesising / growth – study how light,pH and a) Nutrient having critical and pertumbuhan temperature affects the b) Humidity analytical thinking spoilt milk-susu rosak growth of microorganisms c) light  Interpreting data  explain how each factor d) temperature  Being honest and affects the growth of e) pH accurate microorganisms. Discuss how each factor affects the growth of microorganisms

1 WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES

2 1.3 A student is able to: View videos or computer simulations and discuss  Communicating/ Decaying process- Applying  State examples of uses of the uses and roles of microorganisms: Being responsible proses pereputan 11/1 – knowledge about microorganisms a) food digestion  Communicating/ 15/1 useful  Explain with examples the b) decaying process Realising that science Food digestion- microorganisms roles of useful c) medicine, agriculture and industry is a means to pencernaan makanan microorganisms understand nature  Suggest potential uses of Carry out an activity about the uses of  Predicting/ Having microorganisms in various microorganisms such as making bread or yogurt critical and analytical fields thinking Visit factories to study how microorganisms are use to produce food or other industrial products.

Gather information from magazines, books and internet and discuss the potential uses of microorganisms in various fields

2 1.4 A student is able to: Observe specimens or models, or view charts on  Communicating Common cold- Analysing the  State the harmful effects tooth decay selesema 11/1 – harmful effects of microorganisms on ( caries) and discuss how microorganisms caused  Appreciating and 15/1 of human being, the decay. practicing clean and Contact-sentuhan microorganisms healthy living

 relate each group of Gather information from newspapers, books,  Observing/ Realising Infection-jangkitan microorganisms to the magazines and internet or interview that science is a diseases caused by it means to understand Ringworm-kurap medical experts and discuss other harmful nature  describe the major effects of microorganisms on human beings such  Communicating/ Sexually transmitted symptoms of diseases as causing food poisoning and diseases. having critical and diseases-jangkitan caused by each group of analytical thinking microorganisms Make a folio or scrap book about the groups of kelamin/penyakit microorganisms that cause the following diseases  Communicating/ jangkitan seks and the major symptoms of the diseases: having critical and  describe the various ways analytical thinking Tinea-panau how microorganisms can a) tuberculosis, cholera and various sexually caused infection transmitted diseases such as gonorrhea and Tuberculosis-batuk syphilis-cause by bacteria kering/tibi

2 WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES b) common cold, dengue fever, hepatitis and the Acquired Immune deficiency Syndrome (AIDS) –caused by virus c) tinea and ring worm-caused by fungi d) malaria-caused by protozoa.

View videos or computer simulations and discuss the various ways microorganisms can infect human being such as through air, water, food, contact and vector.

3 1.5 A student is able to: Gather information from books , newspapers,  Communicating Disinfectant- Analysing ways magazines, internet or visit institution such as disinfektan/ bahan 18/1 – to prevent  List ways to prevent Institute of Medical Research (IMR) and Pusat  Being responsible penyahjangkit 22/1 infection caused infection Kawalan Vektor and discuss the ways to prevent about the safety of by  Relate the control of infection such as control of vectors, sterilization one self, others and Immunity- imunisasi/ microorganism vectors to their habits and and immunization. the environment. keimunan life cycles Carry out the following activities: a) draw the life cycle of vector such as mosquito  Explain with example and housefly Radiation- various method of b) describe the habits of these vectors radiasi/sinaran sterilization c) Relate the life cycles and habits of these vectors to the control and prevention of  Appreciating and Sterilization-  State what immunity is infection. practicing clean and pensterilan Discuss the following methods of sterilization: healthy living  State with examples types a) The use of heat: heating, boiling and using of immunity autoclave Vectors- vector/agen b) The use of chemicals: antiseptics and pembawa penyakit  Compare and contrast the disinfectants various type of immunity c) The use of radiation: gamma ray and Ultraviolet- ultraviolet light  Communicating ultralembayung/ultra  State the importance of View video or computer simulations and discuss /appreciating the ungu immunity the following: contribution of a) the meaning of immunity science and b) types of immunity and their example technology c) the importance of immunity Carry out an activity to compare and contrast various types of immunity. Illustrate the

3 similarities and differences in a graphic organizer. WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES

3 1.6 A student is able to : View videos and discuss the ways to treat diseases  Communicating/ Antifungal-anti kulat Understanding caused by microorganisms such the use of experimenting/ 18/1 – how diseases  State the ways to treat antibiotics and anti-fungal drugs. observing Antibiotic-antibiotik 22/1 caused by diseases caused by microorganisms microorganisms Conduct an experiment to study the effects of Prescription- are treated antibiotics on bacteria. preskripsi  State the effects of antibiotics on Discuss the effects of antibiotics on bacteria.  Being responsible for microorganisms. the safety of oneself, Surfing internet about using drugs without others and the  Describe the dangers of environment. using drugs without medical advice and through unauthorized  Appreciating and medical advice and prescription. practicing clean and through unauthorized healthy living prescription.

4 1.7 A student is able to : Discuss the effects of microorganisms in relation  Communicating/ Balance in nature- Realising that to Being thankful to keseimbangan alam 25/1– microorganism  escribe the roles and (a) human life God 29/1 have profound effects of microorganisms (b) balance in nature effects on human on human and the balance being and the in nature balance in nature

THEME : MAINTENANCE AND CONTINUITY OF LIFE

LEARNING AREA : NUTRITION AND FOOD PRODUCTION

5 1.1 A students is able to : Carry out and activities to determine the following  Experim Anorexia – anoreksia Evaluating the : enting, Calorie – kalori 1/2– importance of  Identify the calorific (a) The calorific values of the different classes of  measurin Calorific value – nilai 5/2 taking good values of the different food such as protein, carbohydrate and fat g and using numbers / kalori nutrition and classes of food. (b) The calorific values of meals taken for being objective, Malnutrition – practicing good breakfast , lunch and dinner systematic and malnutrisi eating habits.  Estimate the calorific cooperative Obesity – kegendutan values in various meals View videos or computer simulations and discuss  Analyzin (a) factors that affect the calories requirements of g, making inference,  Explain the factors that an individual such as sex, body sizes, age, comparing and affect total calories state of health, physical activities and contrasting, required by individual surrounding temperature. controlling variable (b) Health problems related to nutrition such as  Interpret  Relate health problems to malnutrition, obesity, anorexia and diseases ing data, relating and nutrition and eating habits resulted from unhealthy eating habits. making conclusion / Group discussion and presentation on the appreciating health Justify the importance of importance of taking good nutrition and practicing living taking good nutrition good eating habits. Generalizing , practicing good eating habits communicating

Gather information from books, magazine and 6 1.2 A students is able to : internet, and :  Classifyi Calcium –kalsium Analysing the  State what macronutrients (a) discuss what macronutrient are ng (comparing and 8/2 – nutrient are (b) Give a list of macronutrients such as carbon, contrasting) / Deficiency – 12/2 requirements of  List macronutrients hydrogen, oxygen, nitrogen, phosphorus, realizing that science kekurangan plants  State what micronutrients potassium, calcium, magnesium and sulphur. is a means to are (c) Discuss what micronutrients are understand nature Macronutrients –  List micronutrients (d) Give a list of micronutrients such as boron, makronutrien  State the effects of molybdenum, zinc, manganese, copper and  Making nitrogen,phosphorus and iron inference, analyzing/ Manganese –mangan potassium deficiency on View videos or computer simulations and discuss being

5 WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES plant growth (a) the effects of nitrogen, phosphorus and Objective Micronutrients –  State the major function of potassium and deficiency on plant growth mikronutrien nitrogen, phosphorus and (b) The major functions of nitrogen, phosphorus potassium in plant growth. and potassium in plant growth.  Experimenting/ being Phosphorus – Carry out an experiment to study the needs of cooperative / thinking fosforus nitrogen, phosphorus and potassium in plant rationally / being growth. systematic Potassium – kalium

Sulphur – sulfur

6 1.3 A students is able to : View charts , videos or computer simulations on  Nitrogen cycle – kitar Analysing nitrogen cycle and discuss the following: Defining operationally / nitrogen 8/2 – nitrogen cycle  Describe nitrogen cycle (a) The nitrogen cycle having an interest and 12/2 and its important (b) The processes involved in the nitrogen cycle curiosity towards the  Explain the processes (c) The importance of the nitrogen cycle environment involve in nitrogen cycle  Draw a labeled diagram of nitrogen cycle. Being objective ,  Explain the importance of systematic and nitrogen cycle cooperative  Predicting / appreciating the balance of nature

7 1.4 A students is able to : Gather information from books, magazine or  Observing , Food resources – Appreciating the internet on guides to healthy diets and healthy appreciating and sumber makanan 15/2 – importance of  Practice healthy eating eating habits. practicing clean and 19/2 having good habits healthy living / nutrition Plan and practice taking healthy daily meals. cooperative  Plan how to manage food resources to avoid Propose ideas on how to manage food resources to  Communicating wastage avoid wastage. Make a plan base on the propose ideas.  Describe the benefit of  Interpreting data, having healthy eating Discuss the benefits having healthy eating habits. classifying, measuring habit and using numbers.

THEME: BALANCE AND MANAGEMENT OF THE ENVIRONMENT

LEARNING AREA: PRESERVATION AND CONSERVATION OF THE ENVIRONMENT

7 1.1 A student is able to : View videos or computer simulations and  Communicating / Balance in nature- Analysing discuss : Having interest, keseimbangan alam 15/2 – balance in  Describe what balance in (a) The meaning of balance in nature curiosity towards the 19/2 nature. nature is (b) The roles of the three natural cycles in environment Food web – siratan  State the natural cycles maintaining balance in nature, i.e.  Relating, synthesizing / makanan that help to maintain nitrogen cycle, carbon cycle and water Appreciating the balance balance in nature cycle. of nature  Explain how these natural Visit the garden and carry out the following cycles help to maintain activities :  Sequencing , predicting, balance in nature (a) List the organisms generating idea / Being  Explain how food webs (b) Draw a food web responsible about the help to maintain balance (c) Discuss the role of food web in safety of oneself, others in nature maintaining balance in nature and the environment  Explain with examples the Gather information from books, effects of natural disasters newspapers, magazines and internet on Inferring / Thinking on balance in nature natural disasters. Present and discuss : rationally and being Suggest ways to maintain (a) The effect of natural disasters on objective balance in nature balance in nature (b) Ways to maintain the balance in nature

8 1.2 At the end of the lesson, Gather information from books, newspaper,  Having an interest and Coolant Analyzing the students are able to: magazines and internet and discuss : curiosity towards the – bahan pendingin 22/2 – effects of environment 26/2 environmental  Identify the sources of a) the sources of environmental pollution Global warming pollution environmental pollution such as:  Being responsible – pemanasan global

i. the uncontrolled use of fossil fuels,  Explain the effects of

WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES environmental pollution ii. the disposal of byproducts, waste, about the safety of Greenhouse effect – kesan  Describe global warming toxic substances, radioactive oneself, other and the rumah hijau  Relate green house effect substances, smoke and heat from environment to glob al warming factories,  State what ozone layer is iii. the uncontrolled use of chemical  Realizing that science is  Explain the importance of fertilizer, pesticides and fungicides in a means to understand ozone layer agriculture, nature  State the chemical that iv. the production of noises, smoke and  Appreciating and damage the ozone layer poisonous gases from vehicles and practicing clean and machinery, healthy living  Being thankful to God

8 1.3 A student is able to: Gather information the importance of  Communicating/ being Environmental pollution - Synthesising the preservation and conservation of the cooperative pencemaran alam sekitar 22/2 – idea of  state the importance of environment (viewing videos and group  Being responsible about 26/2 preservation preservation and discussion) the safety of oneself, Preservation – and conservation conservation of the Discuss environmental pollution control others and the pemeliharaan of the environment, Discuss how preservation and conservation environment environment and can contribute to a clean and healthy  Appreciating and Conservation – pollution control  give the steps to control environment practising clean and pemuliharaan environmental pollution healthy living Gather information :  Appreciating the balance Impacts – kesan-kesan  explain with examples how a) what efforts are taken to of nature/ being thankful preservation and contribute preserve and conserve the to God Efforts – usaha to a clean and healthy environment  Being confident and environment b) what are the impacts produced independent. by theses efforts

9 1.4 A student is able to: Discuss proper ways of managing nature  Appreciating the balance Natural resources- Evaluating the  Generate ideas on proper resources to maintain balance in nature. of nature pencemaran sumber alam 1/3 – important of ways to manage natural  Being thankful to God semulajadi 5/3 proper resources in order to View videos or computer simulation and  Thinking rationally management of maintain balance in nature, write a report on: natural resources in maintaining  Explain with examples the a) The effects of improper management of balance in nature effects of improper nature resources  Realising that science is management of nature b) The need for proper management of a mean to understand resources, the environment nature.

 Justify the need for proper Present out the report.  Evaluating/Generating management of the ideas environment

9 1.5 A student is able to: Discussion how to preserve and conserve  Observing/Appreciating Local community – Practising the environment (Group Discussion). the balance of nature komuniti setempat 1/3 – responsible  Practice good habits to  Predicting/Being 5/3 attitudes to preserve and conserve the Plan and practice good habits to preserve responsible about the Proper management- preserve and environment. and conserve the environment: safety of oneself, others pengurusan yang conserve the and the environment. sewajarnya environment a) Awareness campaigns on reducing,  Communicating/being reusing and recycling (poster drawing respectful and well- contest and talk about preserve and mannered. conserve the environment ) .  Sequencing/Appreciatin b) Make a folio g and practicing clean c) Gather information from magazines, and healthy living book and internet. d) Conduct `Nature Camping` such as beach, hill and forest. 10 USBF 1

9 8/3- 12/3

CUTI PERTENGAHAN PENGGAL SATU 13 MAC 2010 – 21 MAC 2010

THEME : MATTER IN NATURE

LEARNING AREA : 1. CARBON COMPOUNDS

11 1.1 A student able to : View some video clips or computer Carbon compounds – Sebatian Analysing simulations and discuss organic and  Dare to try carbon. 22/3 various carbon  State what carbon inorganic compounds. In terms : -26/3 compounds compounds are Organic compounds –  State what organic a) Their sources Sebatian organic compounds are b) Their characteristics  Give example of organic i. elements present compounds ii. metallic or non-metallic  State what inorganic iii. changes upon heating compounds are

 Give examples of Carry out an activity to compare and  Thinking Rationally Inorganic compounds – inorganic compounds contrast organic and inorganic Sebatian tak organik  Compare and contrast compounds. organic compounds and Illustrate the similarities and differences Hydrocarbon – Hidrokarbon inorganic compounds in a graphic organizer.  Classify substances into Classify samples of carbon compounds organic and inorganic into organic and inorganic compounds. compounds Gather information from books ,  State what hydrocarbon magazines and internet and discuss are hydrocarbons and their sources. List sources of hydrocarbons.

11 1.2 A student is able to Gather information from books,  Being objective Combustibility - Analysing  State the element found in newspaper, magazines and internet on Kebolehbakaran 22/3 alcohol and its alcohol alcohol. -26/3 effects on health Discuss the following: Distillation -penyulingan  Give example of alcohol a) elements found in alcohol b) examples of alcohol such as Fermentation  Describe the process of methanol and ethanol -penapaian/fermentasi producing alcohol Carry out the following activities:  Being honest and a) the production of pure ethanol accurate in recording Miscibility  State the general through the process of and validating data -keterlarutcampuran characteristics of alcohol fermentation and distillatio b) study the characteristics of Solubility –kelarutan

11  List the uses of alcohol alcohol in terms of: i. solubility and miscibility  Explain with example the ii. water effects of alcohol on iii. combustibility health iv. reaction with acids to form  Being responsible esters about the safety of View videos or computer simulations and oneself and others, discuss the following: Having critical and (a) various uses of alcohol analytical thinking the effects of alcohol on the brain, the nervous system and the liver

12 1.3 A student is able to : Observe various samples of fats such as  Being objective Saturated fats – lemak tepu Analysing fats  give examples of fats butter, cooking oil, cheese, ghee and 29/3 and their effects  state the sources of fats margarine. Unsaturated fats – lemak tak -2/4 on health  state the elements found From the food labels, tepu in fats (a) identify their sources, i.e. plant or  state what saturated fats animals fats are (b) classify them into saturated and  Being cooperative  state what unsaturated fats unsaturated fats. are Discuss the following :  compare and contrast (a) elements found in fats saturated fats with (b) saturated and unsaturated fats.  Being systematic, unsaturated fats Carry out an activity to compare and confident and  explain with examples the contrast saturated fats and unsaturated independent WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES  effects of consuming food fats in terms of  Being honest and rich in saturated fats on (a) sources accurate in recording health (b) states at room temperature and validating data  explain with examples the (c) melting point effects of consuming food Illustrate the similarities and differences  Appreciating and rich in unsaturated fats on in a graphic organizer. practicing clean and health. Gather information from books, healthy living newspapers, magazines, internet or view videos. Present and discuss the effects of consuming food rich in saturated and unsaturated fats on health.

12 12 1.4 A student is able to : Observe the structure of and oil palm  Interest and curiosity Antioxidants – Analysing oil  describe the structure of fruit. pengantioksidaan 29/3 palm and its an oil palm fruit Draw a labelled diagram of oil palm fruit  Thinking -2/4 importance to  describe the process of Visit an oil palm factory , or view videos rationally,being national extracting palm oil from and discuss the process of extracting thankful to God Extraction – pengekstrakan development the oil palm fruit palm oil from the oil palm fruit  list the uses of palm oil  Being objective  list the nutritional Gather information from books , substances found in palm oil newspapers , magazines and internet to prepare a folio on :

 describe the local R & D (a) the uses of palm oil Nutritional substances – activities on oil palm (b) nutritional substances found in palm bahan – bahan berkhasiat oil such as fats , vitamins and  suggest the potential uses antioxidants . Oil palm – kelapa of oil palm sawit Visit institutions such as Malaysian Palm Oil Board (MPOB ) to gather information Palm oil – minyak on the research and development of oil sawit/minyak kelapa sawit palm.

Discuss the potential of oil palm

13 1.5 A student is able to: Discuss the following  Being co-operative Cleansing action – tindakan Analysing the (a) Oils contains fatty acids and glycerol pencucian 5/4 - process of  State that oils contains (b) Example of fatty acids 9/4 making soap fatty acid and glycerol. Fatty acids – asid lemak from oil and  Give an example of fatty Carry out and activity to study the cleansing action acid process of making soap through the of soap  Describe the process of reaction between fatty acid and sodium making soap hydroxide solution  State that soap is a salts  Appreciating the produced by reaction Discus soap as a salt produce by the contribution of between sodium reaction between sodium hydroxide and science and hydroxide and fatty acids. fatty acids technology

13  State the characteristic of View videos or computer simulations and the component of a soap discuss: molecule. (a) The characteristic of the component  Explain the cleansing of a soap molecule action of soap molecules. (b) The cleansing action of soap molecules.

13 1.6 A student is able to: Carrt out an activity using beads and Understanding  state what a polymer is, strings to show the following syructures  Appreaciating the Coagulation- penggumpalan 5/4 – natural polymer  give examples for or processess: contribution of 9/4 polymer, (a) polymer science and Depolymerisation-  state what a monomer is, (b) monomer technology penyahpolimeran  give examples of (c) polymerization monomer, (d) depolymerisation Latex- lateks/susu getah  describe polymerisation,  Being coperative  describe Discuss the following : Polymerisation- depolymerisation, (a) what polymers and monomers are pempolimeran  state what natural polymer (b) examples of polymer and monomer is, (c) what polymerisation is Vulcanisation- pemvulkanan (d) what depolymerisation is  give examples of natural polymer, Observe various samples of natural  state what a syntetic syntetic polymers. poymer is, Prepare folios or scrap books on the  give examples of syntetic various uses of natural and stntetic polymer polymers. WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES  state the charateristic of Carry out the activities to study the natural rubber following:  explain the action of acids (a) the charateristic of natural rubber on latex (b) the cogulation of latex by the action  explain the action of of acids ammonia solution on latex (c) the prevntion of cogulation of latex  describe vulcanisation of by ammonia solution rubber  relate the charateristic of View videos or computer simulations and vulcanised rubber to the discuss the vulcanisation of ruber. structure of its molecule  list the uses of vulcanised Draw a schematic diagram and relate the

14 rubber. chrateristics of vulcanised rubber to the strcture of its molecule. Discuss the uses of vulcanised rubber

14 1.7 A student is able to: Gather information from books,magazine  Appreaciating the Appreciating  describe the importance of and internet on scientist discoveries on contribution of 12/4 – scientific scientist discoveries on the use of carbon compounds. Present science and 16/4 research on the the use of carbon and exh technology use of carbon compounds. Ibit the information gathered. compounds for  being coperative the betterment of life.

THEME : FORCE AND MOTION

LEARNING AREA : MOTION

14 1.1 A student is able to: Observe a bicycle and discuss its  Observing four stroke petrol engine- enjin Analysing the  Describe the structure and structure and principle of operation. petrol empat lejang 12/4 – motion of principle of operation  Communicating 16/4 vehicles in land. vehicles without engines View charts, videos or computers four stroke diesel engine – and with engines simulations and discuss the following:  Being Cooperative enjin diesel empat lejang  Explain the structure and (a) the structure and principle of operation of the four operation of vehicleswith engines two stroke petrol engine – WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES stroke petrol engine and (b) the structure and operation of: enjin petrol dua lejang four stroke diesel engine i. four stroke petrol engine  Explain the structure and ii. four stroke diesel engine operation of a two stroke iii. two stroke petrol engine. petrol engine Compare and contrast the following in  Compare and contrast the terms of structure, operation and the four stroke petrol engine efficiency of the engines: with the four stroke diesel (a) the four stroke petrol engine with the engine four stroke diesel engine  Compare and contrast the (b) the four stroke petrol engine with the four stroke petrol engine two stroke petrol engine. with the two stroke petrol Illusrate the similarities and differences

15 engine in a graphic organiser.  Relate the structure and operation of the engine to Discuss the relationship between the the movement of vehicles structure and operation of the engine and the movement of vehicles

15 1.2 A student is able to : View videos or computer simulations and  Measuring and using Acceleration-pecutan Analysing the  State what distance is discuss numbers Speed-kelajuan 19/4 - concepts of  Define speed (a) Distance, speed, velocity, Velocity-halaju 23/4 speed, velocity  Define velocity acceleration and their units  Interpreting data and acceleration.  State the unit for speed (b) The relationship between speed, and velocity velocity and acceleration.  being cooperative /  Define acceleration dare to try  State the unit for Carry out an activity to compare and acceleration contrast speed, velocity and acceleration.  Being honest and  Explain the relationship accurate in recording between speed, velocity Illustrate the similarities and differences and validating data and acceleration in a graphic organiser.  Being systematic.  Compare and contrast Carry out activities using a ticker timer or speed, velocity and other suitable methods to determine the acceleration velocity and acceleration of a moving  Determine the velocity object. and acceleration of a moving object Carry out an activity to solve problems  Solve problems involving involving velocity and acceleration velocity and acceleration. WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES

15 1.3 A student is able to : Carry out activities and discuss the  Observing / Predicting Inertia-inersia Understanding  State what inertia is following: / Communicating 19/4 – the concept of  Give examples of a) the meaning of inertia 23/4 inertia everyday occurrences that b) the occurrences of inertia in involve inertia everyday life.  Being Cooperative  Explain with examples the Design and conduct an experiment to relationship between mass study the relationship between mass and and inertia inertia.  State the safety features

16 used in vehicles to reduce View videos or computer simulations and negative effects of inertia. discuss safety features used in vehicles to reduce negative effects of inertia.

16 1.4 A student is able to : Discuss the following :  Communicating Pile driver – pelantak cerucuk Applying the 26/4 – concept of (a) the meaning of momentum  Being cooperative Principle of Conservation of 30/4 momentum  define momentum (b) events involving momentum in Momentum - Prinsip everyday life  Experimenting Keabadian Momentum  explain the relationship between momentum, mass Conducts experiments to study the  Being honest and and velocity relationship between momentum, mass accurate in recording and velocity and validating data  state the principal of Conservation of Carry out an activity using Newton’s Momentum Cradle to demonstrate the Principal of Conservation of Momentum

 explain with example the View videos or computer simulations and application of the discuss the applications of momentum in momentum in everyday the following : life (a) vehicle design that incorporate safety features (b) the use of the pile driver (c) the speed and weight limits for heavy vehicles WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES

17 16 1.5 A student is able to : Carry out activities and discuss what  Communicating Force – Daya Synthesising the pressure is 26/4 – concept of  define pressure  Experimenting Pressure – Tekanan 30/4 pressure  explain the relationship Design and conduct experiment to study  Being honest and between pressure, force the relationship between pressure, force accurate in recording Surface area - Luas and surface area and surface area and validating data  explain with example  application of pressure in  Realising that science everyday life Discuss the application of pressure in is a mean to  solve the problems every day life understand nature involving pressure Carry out an activity to solve problems involving pressure

17 1.6 A student is able to : Observe models, view videos or  Communicating hydraulic brake – brek Applying the computer simulations and discuss the hidraulik 3/5 – principle of  state the principle of following : 7/5 hydraulic system transmition of pressure in a) the principle of transmission of hydraulic jack- jek hidraulik in every day life liquids pressure in liquids  relate pressure on the b) the relationship of pressure exerted piston – omboh small piston to that on the on the small piston to that on the large piston in the large piston in a hydraulic system transmission – pemindahan operation of the hydaulic Conduct experiments to study the effect system of transmission of pressure in liquids  Experimenting  explain the effect of Carry out an activity to solve problems transmission of pressure on the transmission of pressure in liquids  Realising that science in liquids is a means to  solve problems on Discuss the following : understand nature transmission of a) examples on the use of the hydraulic pressure in liquids  Appreciating the system contribution of  explain with examples b) principle of operation of the science and the application of hydraulic system technology hydraulic system in every c) the application of the hydraulic day life system in a hydraulic jack and a hydraulic brake

18 17 1.7 A student is able to: View videos / computer stimulation and  Relating Displaced- disesarkan Analysing the  State the principle of discuss the principle of operation of 3/5 – motion of operation of vehicles in vehicles in water such as ships,  Realizing Immersed- dibenam 7/5 vehicles in water water hovercrafts and hydrofoils/  Identify the shape of Carry out activities to identify the shape  Experimenting Motion- gerakan vehicles to facilitate of vehicles that facilitate motion in water motion in water Discuss the relationship between shapes,  Being cooperative Upthrust- daya tujah  Relate shapes to the and the design of vehicles in water. design of vehicles in Conduct experiments to study  Being systematic water Archimedes principle:  State Archimedes a) The change in weight of an object  Dare to try principle when it is immersed in a liquid.  Explain with examples the b) The relationship between upthrust  Thinking rationally applications of and weight of the liquid displaced. Archimedes principle Discuss the application of Archimedes principle in ships and submarines.

1.8 A student is able to: View videos / computer stimulation and  Comparing & Bernoulli’s principles – 18 Analysing the discuss: contrasting Prinsip Bernoulli motion in the air  State the principle of a) the principle of operation of vehicles 10/5 – operation of vehicles in in the air  Analysing Jet engine – enjin jet 14/6 the air b) forces of motion generated by the jet  Compare and contrast engine and the rocket  Relating how forces of motion are generated by the jet Carry out activities to compare and  Making hypothesis engine and the rocket contrast forces of motion generated by the jet engine and the rocket.  State the Bernoulli’s  Having critical & Principle

 Explain the application of Illustrate the similarities and differences analytical thinking the Bernoulli’s principle in in a graphic organiser. air flight  Being flexible & open Carry out activities to study Bernoulli’s minded principle  Thinking rationally View videos or computer simulations and discuss the application of Bernoulli’s principle in air flight.

19 19-20 PEPERIKSAAN PERTENGAHAN TAHUN 17/5- 28/5

CUTI PERTENGAHAN TAHUN (29 MEI – 13 JUN 2010 )

THEME : TECHNOLOGICAL AND INDUSTRIAL DEVELOPMENT IN SOCIETY

LEARNING AREA : 1. FOOD TECHNOLOGY AND PRODUCTION

21 1.1 A student is able to : Observe samples of fresh food and  Appreciate the Bleach – peluntur Analysing the processed food. Discuss the following : advancement of food 14/6 – methods and  Describe what processed a) Processed food and examples of technology Canning – pengetinan 18/6 substance used in food is processed food food technology b) The purpose of processing food  Critical thinking and Dehydration – pendehidratan  Gives examples of c) Chemicals used in food processing analysis ; Realization processed food such as preservatives ,coloring , of chemical Emulsifier – pengemulsi bleach, flavoring, substances in food.  Explain the purpose of stabiliser,antioxidans and emulsifier Flavouring – perisa processing food d) Functions of the chemicals used in food processing. Irradiation – penyinaran  State the chemicals used View videos or computer simulations in food processing and discuss the technology used in : Pasteurisation – pempasteuran

 Explain the functions of Preservative – bahan awet the chemicals used in food processing (a) food processing such as : Stabiliser - penstabil i. i.pasteurization  Explain with examples the ii. dehydration Sweetener – pemanis technology used in food iii. freezing processing and packaging iv. freeze drying Freeze drying – kering beku v. cooling vi. irradiation (b) food packaging such as : i. canning ii. vacuum packaging Gather information from books,

20 magazines, internet and discuss the effects of excessive use of chemicals in food processing on health.

22 21/6 – 1.2 A student is able to: Discuss the need to increase the quality  Critical and analytical 25/6 Analysing ways and quantity of food production. thinking to improve food  Explain the need to Gather information from books, production increase the quality and magazines, internet and discuss way to  Hard working quantity of food increase the quality and quantity of food production production such as:  Systematic a) use of quality breeds  Explain with examples b) use of modern technology  having an interest and ways to increase the c) education and guidance for farmers curiosity quality and quantity of d) research and development food production e) optimum use of land and irrigated  Describe with examples areas what genetically modified f) efficient land management food is View videos or computer simulations and  State the advantage and discuss: disadvantage of a) what genetically modified food is genetically modified food b) the characteristics of foods that have been genetically modified Debate on the advantages and disadvantages of genetically modified food.

23 1.3 A student is able to : Visit Institutions such as Malaysian  Appreciating the 28/6 – Appreciating the  Describe the R&D Agricultural Research and Development contribution of 2/7 contribution of activities in food Institute (MARDI), Malaysia Palm Oil technology in food technology in production Board (MPOB) and institutions of higher production food production  Predict what will happen learning to gather information on R&D in for the if there is imbalance food production and make a report on the  Thinking betterment of between population information gathered. live increase and technological  Rationally development in food Discuss the consequences if population production. increase is faster than technological Being cooperative. development in food production or vice versa.

21 24 5/7 – 1.4 A student is able to : Gather information from consumer  Being responsible 9/7 Practising associations or Internet pertaining to the about the safety of critical and  justify the need to educate Food Act and Food Regulations. oneself, others and the analytical consumers in selecting Discuss the need to educate consumers to environment thinking when processed food be critical and analytical when selecting selecting processed food.  Thinking rationally prosessed food  practice critical and Discuss information given on labels of  Appreciating and analytical thinking when processed food such as : practicing clean and selecting processed food a) chemicals present in the food healthy living b) expiry date c) ingredients Carry out an activity and discuss information left out on food labels and packaging Select a processed food after analyzing the information given on the label

THEME: TECHNOLOGICAL AND INDUSTRIAL DEVELOPMENT IN SOCIETY

LEARNING AREA 2 : SYNTHETIC MATERIALS IN INDUSTRY

25 2.1 A student is able to: Observe objects made from synthetic  Observing Natural rubber- getah asli 12/7 – Understanding polymers and discuss synthetic 16/7 synthetic  List synthetic polymers polymers and their uses.  Appreciating the polymers contribution of science and Synthetic polymer- polimer  State uses of synthetic technology sintetik polymers View videos or computer simulation and discuss the process of  Describe the process of manufacturing synthetic polymers  Communicating/being Synthetic rubber- getah making synthetic polymers such as synthetic rubber, plastics and cooperative sintetik  Relate the general synthetic fibres. characteristics of synthetic rubber to its uses Discuss the general characteristics of  Classifying/appreciating  Give examples of good synthetic rubber and relate these the contribution of science made from synthetic characteristics to the uses synthetic and technology rubber rubber.  Give examples of good made from a combination Gather information from books, of natural and synthetic magazines, newspaper or internet on

22 rubber the examples of goods made from  Compare and contrast synthetic rubber and combination of synthetic rubber with natural and synthetic rubber natural rubber Carry out an activity to compare and contrast synthetic rubber and natural rubber. Illustrate the similarities and differences in a graphic organizer.

26 19/7 – 2.2 A student is able to : Observe various samples of  Communicating/ Thermoplastic - termoplastik 23/7 Analysing thermoplastic and thermosetts: being plastics  List examples of plastics a) Discuss the following: cooperative. Thermosetts - termoset  List the uses of plastics i. Examples of plastics and  State the types of plastics ii. their uses  Appreciating the  List the characteristics of iii. Types of plastic i.e. contribution of science and thermoplastics materials iv. thermoplastic and technology  Classify various plastic v. thermosetts goods into thermoplastic vi. The characteristics of  Being cooperative and thermosetts vii. thermoplastic and  Compare and contrast viii. thermosetts  Thinking rationally thermoplastic and thermosetts

 Suggest potential uses of b) Classify plastic goods  Being confident and plastics into thermoplastic and independent. thermosetts. Carry out an activity to compare and  Explain the effects of  Appreciating and contrast thermoplastic and improper disposal of practising clean and thermosetts. Illustrate the similarities plastic materials to the healthy living and differences in a graphic environment organiser.  Describe proper Gather information from books, management of disposal of magazines, newspapers or internet plastics. and make a report on potential uses of plastics. View videos or computer simulations and discuss: a) the effects of improper disposal of plastic materials to the environment

23 the proper management of disposal of plastics WEEK LEARNING LEARNING OUTCOME SUGGESTED ACTIVITIES SCIENTIFIC VOCABULARY OBJECTIVE ATTITUDE/NOBLE VALUES

27 2.3 A student is able to: Invite a public health officer to give  Observing the importance Biodegradable-boleh reput 26/7 – Practising a talk on management of disposal of of cleanliness/Being clean Recycle-kitar semula 30/7 responsible  Explain the importance of synthetic polymers and make a report  Experimenting ways of Environment-alam sekitar attitudes in the proper disposal of on the information gathered. disposing/being proactive. disposal of synthetic polymers,  Communicating good synthetic  Suggest ways to dispose Carry out the following activities on habit in disposing of polymers synthetics polymers in ways to dispose synthetic polymers synthetic order to preserve the in order to preserve the environment: polymer/appreciating a environment a) Brainstorming clean environment.  Practise good habits in b) Awareness campaigns disposing synthetic Visiting waste management centre polymers. Setting up disposal bins for synthetics polymers

THEME : TECNOLOGYCAL AND INDUSTRIAL DEVELOPMENT IN SOCIETY

LEARNING AREA 3: ELECTRONICS AND INFORMATION AND COMMUNICATION TECHNOLOGY.

28 2/8 – 3.1 A student is able to: Use an oscilloscope and observe the  Interpreting data Amplitude – amplitude 6/8 Understanding characteristics of waves Electromagnetic radio waves  Describe the i.e: amplitude, frequency, wavelength  Communicating spectrum – spectrum characteristics of wave and wave velocity. electromagnet  Appreciating the Oscilloscope –  Identify the location of View charts on electromagnetic contribution of science and osiloskop radio waves in the spectrum to locate the position of radio technology Radio wave – electromagnetic spectrum waves. gelombang radio Wave length – panjang  Having an interest and View videos or computer simulations gelombang  Relate the properties of curiosity towards the and discuss how the properties of radio Wave velocity – halaju radio waves to environment. communication. waves are applied in communication. gelombang

29 3.2 A student is able to Observe and identify the symbols of  Observing / Appreciating Capacitor – kapasitor 9/8 – Analysing radio the following electronic components in the contribution of science Communication system – 13/8 communication  Identify electronic radios: and technology sistem komunikasi

24 components used in radio a) Resistors Electronic equipment – alat and their symbols b) Capacitors  Communicating elektronik  Explain the function of c) Diodes Inductor – inductor electronics in radio d) Transistors  Being systematic Receiver system – sistem  Describe the radio e) Inductors penerimaan transmission system f) Transformers  Being thankful to God Resistor – resistor  Explain transmission and Signal – isyarat reception of signals in the Discuss function of each type of Tansmission system – radio communication electronic component. sistem pemancar system. Gather information from magazines, books and internet.

30 3.3 A student is able to : View videos or computer simulations  Appreciating the 16/8 – Understanding and discuss : contribution of science and 20/8 satellite  describe how satellite a) satellite communication system technology. communication communication system works b) the advantages of using satellites  Dare to try  state the advantages of in transmitting information using satellites for other uses of satellites  Interpreting data communication  list applications of satellite communication.

31 3.4 A student is able to : Discuss the use of communication  Appreciating the 23/8 – Be aware of the system instruments for the benefits of contribution of science and 27/8 importance of  Justify the use of ICT mankind. technology using ICT for the forthe benefit of mankind, benefit of Collect and interpret data on the  Dare to try mankind perserverance of scientist in inventing modern communication methods and Interpreting data devices.

MINGGU 32 (30 OGOS 2010 – 3 SEPTEMBER 2010)

PEPERIKSAAN PERCUBAAN SPM

CUTI PERTENGAHAN PENGGAL 2

MINGGU 33 – 35 (13 SEPTEMBER 2010 – 1 OKTOBER 2010)

25 PEPERIKSAAN PERCUBAAN SPM

MINGGU 36- 39 (4 OKTOBER 2010 – 29 OKTOBER 2010) MINGGU ULANGKAJI SAINS SPM

MINGGU 40 – 42 (1 NOVEMBER 2010 – 19 NOVEMBER 2010) UPGRADING PROGRAM PEPERIKSAAN SPM

CUTI AKHIR TAHUN 20 NOVEMBER 2010 – 31 DISEMBER 2011

PREPAIRED BY CHECKED BY

CHECKED BY CERTIFIED BY ……………………………… ……………………………… PN. NORRIZAN IDRIS PN. MAIMUN BT ABDULLAH ……………………………… ………………………………