Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
com/
A/ Efiq A
C C C
6
l1
12
)
3
'/
8
D
C
t3
A B B
6 7
8
C C C
27
22
23
JA
D B
26 27 28 29 30
A
D D
A
C
4
5
D D
l0
B B
t4
15
A
B
A
D
20
25
Peraturar Pemarkahan
N- not enough waterl N-tiqgu Gungtionew 6ri dlal:dsefleunnzu N- not enough space/ N-66u GungtLnrinn $olL-62ofl dlotL-doefleunnzu N- less mineral salt ,A{-ti;u" Gungllondor gn-gl z-url dloll-BsefleUm:zu N- less sunlight ,N-6igu Gungr-onem gflu gdfl dernr-eioefileunnal
any other reasonable answer
pilih
syarat
1b
Size of stem smalV poinr+edr a$psnq/eisn-q S$lupna CUd;gLb Size of leave is smalV $msuu5lnir ersnq SSuLgn"e $qgd6Lb colour of the leaf is yellow/ $anzuuSieiir flglLb uguq / r-oqfieon $pron-o. SO6OLb soil is dry/ oain eilnotl$/c-5Df$gl Sqg61gilb
syarat terima, jawapan (1b)
mund jawab' soal.an (1'a) dan betull atau mwid dengan mana-mana jawapan (1a)
5cm
ld
If nu
leave
will
increase,
6'leEoofleiir
omtnanfleinno georpfrpn-al $aneuaofleiir ermtnnmfl6ma/61eEu5lnir rurT'r-b er$loticiOLb" If number of plants increase height of plant/ number of leaves will decrease / 6ler-qaffieiir eroinamfleinns el$lorflgprat $o:euooflnir omineuofldmo/ 6lergu5lair z-unLb
156DpqLb.
http://gunabmsjkt.blogspot.com/
No.
Soalan
Peraturan Pemarkahan
').
Spring Q stretched morei Q agen aLbE er$laLb Smin$erong1/$enLonoqonong syarat : tolak jika calbn jawab dengan menyatakan spring P
2b
i.
ii. iii"
2c
spring Q is more elastic/ Q a6or bdlioLb 6'laneuinrsr Size of spring Q is big/ Q mqSettoLbrSl Gurlupno e-enong Spring Q is smalV Q mqgenoLbt5 S$upno e-enong
i. ii.
Length of spring after add the ioad./ ernnr- anorpig8erir algonoLbrluSlmr $onLb Length of spring after experiment ./ urflGenpernoi6qqu EdiiT a'lqonoLbflLt5lem fronLb Length of spring before experiment/ urflGrnpomru5leiir 6lpnL-ei;o$$eit '*6snoLb8u5lai $ontb Weight of load i unry$$oir ernnL-
To investigate the relationship befween type of food and time taken for food to tutn bad/ ramiefloir .ernnodqrb 6sL- ei$$gir86lonohr- GBrl$StpgLb $mr-Gu s-,oren
6'lp;nr-rim:u Srynu:.
3b
Type of food/ .p-nnnefloh orrm:s Time taken to food tum bad/ .e-6m16.1 6aL- n$$glti 6lanminL- Gputb temperature of room I ermpulnir Gouuflroeu The place of food kept/:z-nmrq o:oeiouulL gL-l-b Type of preservation / e-annq rp6if 0 6)edLuuut-L- g:angl
3c
When size of fish increase .amount of salt aiso increase / rierfiair etonorl et$otflooo GungL p-uCInir etn'Eri erSlafldgLb. When size of fish decrease amount of salt also decrease i r-Eaffor et6rlol (g6opulril Gung
.s-urilair etenqLb
@6opu..16.
A^ aa
To inveiiigate thJietaiionship between the time and size of eteriqdgrb $nnr-Gu e-on6r 6)pnL-rialu gunuL
Decrease then increase/ qgEDp$E
sun./Gprl
pflb5b
qgfluafi6ul
4b
4c
5a.
e$ofla*lpg1
between position
Force needed to move ihe load I urryaieap ry,a,rlflp uu:niru$$piul:r- *ei$ ii. Weight of ioad / ugor5laii noo:Lii. Position of fulcrum t qqrv6OnmT$Sl60T etmrroefli-rb/ e59nr7$pnenp6bAi
ugpeflfrgLb $oo:lGtr:
e-#on
ginnrb