Chemistry Lab Mark Schemes

Lab #1:

Skills Assessed- Observing, Recording and Reporting, Analysis and Interpretation

Aim: to investigate osmosis

ORR

Criteria Marks allotted Marks obtained

Subheading in logical order 2

1-2 not in order 1

3 or more 0

Correct observation 12

For pure water 4

For salt solution 4

For sugar solution 4

Reporting and Recording 4

There must be a logical 1

sequence in steps
Concise amount 1
Correct grammar or spelling
2
One or two errors
1

Total 18

A/I

Explaining observations 12 marks

For pure water 4

Colour 1
Texture 1

Length 1

Flexibility 1

For salt solution 4

Colour 1

Texture 1

Length 1

Flexibility 1

For sugar solution 4

Colour 1

Texture 1

Length 1

Flexibility 1

Total 12 marks

Lab # 2

Skill Assessed- Planning and Designing

Problem: One man found an orchid in Asia and another man found a similar orchid in Europe.
Hey wondered if both orchids contained the same pigments. Plan and design an experiment these
men could use to solve their problem.

CRITERIA TOTAL POSSIBLE POINTS POINTS GAINED

Hypothesis 3

Aim 2
Related to hypothesis
Suitable
Apparatus/Reagents 3
Method 6
Present tense 1
Suitable 1
Point form / numbered 1
At least 1 manipulative/ 1
responding
Grammar 2

Controlled Variables 1
Expected results 3
Assumption/Precaution/Limitation 2
Any 2
TOTAL 20

Lab # 3

Topic: Separation of mixtures

Aim: To separate the components of black ink using paper chromatography.

Skill ORR

Criteria Naphthalene ORR Points allotted Points gained

Subheadings

In logical order 2

1-2 not in logical order 1

3/more not in order 0

DIAGRAM 2

Adequate size 2
(too small) 1

Title 2

All Caps 1

Underlined 1

On blank sheet 1

Drawing lines 2

clear and 1

continuous 1

Labelling 4

Non cursive, 1

correct, 1

clear, 1

horizontal 1

Observation 4

Did separation occurred in water 1

Did separation occurred in alcohol 1

For water

Colours identified 1

For alcohol

Colours identified 1

Total 16
Skill: AI

CRITERIA TOTAL POSSIBLE POINTS POINTS GAINED

Explanation of the difference 3

that occurred between solvent
alcohol vs solvent water

Was the separation the same

Explain 1

Explanation as to the difference 5

in position of components

Solubility
1
Attraction to stationary phase
4
Attraction to mobile vs
stationary phase for each
component 2 marks each

Total 8 marks

Skill: MM

CRITERIA TOTAL POSSIBLE POINTS POINTS GAINED

Use ruler to measure exact 1

measurement

Read ruler preventing parallax 1

Put 0 mark of ruler at beginning 1

of paper

Total 3 marks
Lab # 4

Topic Standard Solution

Skills Assessed-Manipulation and Measurement

Aim: to prepare a 1dm3 of 0.25moldm-3 solution of sodium hydroxide

CRITERIA TOTAL POSSIBLE POINTS POINTS GAINED

Determining the correct volume of 2

solution

Accurately measuring the required 1

volume

Rinsing the beaker and accurately 1

measuring the volume required

Using a funnel to pour solution 1

Using a dropper to measure accurately 1

Attaining a precise measurement in the 2

volumetric flask

Obeying safety precautions 2

Total 10 marks

Skill: ORR

Criteria Points allotted Points gained

 Subheadings

In logical order 2

1-2 not in logical order 1

3/more not in order 0

Reporting and Recording 4

There must be a logical 1

sequence in steps
Concise amount 1
Correct grammar or
2
spelling
One or two errors 1

Observation 2

Solid dissolved 1

Container became hot 1

Total 8

Lab #5

Topic: Qualitative analysis

Skill: AI

Criteria for cations Marks Allotted Marks Obtained

Inference for observations seen in each substance

Addition of NaOH and Ammonia

FeSO4 A 1

Ca(NO3)2 B 1

CuSO4 C 1
PbNO3 D 1

Zn E 1

AlKSO4 F 1

FeCl3 G 1

NH4Cl H 1

C – Addition of dilute KI solution

PbNO3 D 1

AlKSO4 F 1

- Addition of HCl

PbNO3 D 1

AlKSO4 F 1

Total 12

Lab #6

Skill Assessed- Planning and Designing

Problem: It was observed that green- skinned fruits are more sour than ripe-skinned fruits. Pan
and design an experiment to verify this observation.

Problem: The labels of three different brands of vinegar were examined, kitchen Aid, Spicy Delight
and Tasty Vinegar. All brands showed similar percentage of ethanoic acid. Plan and design an
experiment to test this claim.

CRITERIA TOTAL POSSIBLE POINTS POINTS GAINED

Hypothesis 3

Aim 2
Related to hypothesis
Suitable
Apparatus/Reagents 3
Method 6
Present tense 1
Suitable 1
Point form / numbered 1
At least 1 manipulative/ 1
responding
Grammar 2
Controlled Variables 1
Expected results 3
Assumption/Precaution/ 2
Limitation
Any 2
TOTAL 20

Lab # 7

Topic: Rates of Reaction

Skill Assessed: MM

Aim: to determine how the rate of a reaction varies with temperature

CRITERIA TOTAL POSSIBLE POINTS POINTS GAINED

Use of Measuring Cylinder 3

On a flat surface 1

Read at eye level 1

Read bottom of meniscus 1

Use of thermometer 4

Read at eye level 1

Read bottom of meniscus 1

Measuring Cylinder held at the 1

tip and not the bore

Measuring cylinder placed in 1

middle of substance and not
touching sides\bottom

Use of stopwatch on phones

Start when HCl is placed in the 1

beaker

Stops when X cannot be seen 1

any longer
 Total 9 marks

Skill ORR

Criteria Marks Marks

Allotted Obtained

Subheading in logical order 2

1-2 not in order 1

3 or more 0

1. Table title 5
All caps
Underlined 1
Appropriate
1
2. must be neat 1
Table headings must be labelled with quantity/symbol of unit

3. report 4
There must be a logical sequence in steps
Concise amount 1
Correct grammar or spelling
1
One or two errors

To many errors 2

(1)

(0)

1. Graph 10
Correct quantities labelled on each axis with correct SI units
Title of graph 2
Suitable scale for each axis (1 mark each)
Points (fine circled dots / sharp small crosses with thin lines)
 Accurate plotting of each points 1
1 – 2 points incorrect
3-4 points incorrect 2
5 or more
1
Line fine and continuous
3

(2)

(1)

(0)

TOTAL 21

Lab # 8

Topic: Energetics

Skill Assessed: Analysis and Interpretation

Aim: to calculate the heat of neutralization of a strong acid and alkali

CRITERIA TOTAL POINTS GAINED

POSSIBLE
POINTS

Results-change in temperature 2

Balanced equation including state 2

symbols
Identifying the reaction as exothermic or 1
endothermic

Calculating the heat change for the 4

reaction

Equation
1
Substitution 1
1
Answer 1
1
Unit 1
1

Calculating the heat of neutralization 3

Equation

Substitution 1

Answer 1

unit 1

Limitations (at least 2) 2

Inclusion of energy profile diagram 2

Conclusion 2

Total 17
marks(scaled
to 10)

Lab # 9
Topic Volumetric Analysis

Skills Assessed-Manipulation and Measurement, Analysis and Interpretation

Aim: To determine the concentration of a solution of hydrochloric acid using standard sodium
hydroxide

*Teacher used _____ molar NaOH and ______ molar Hydrochloric acid

M/M

CRITERIA TOTAL POSSIBLE POINTS POINTS GAINED

Burette placed vertically on stand 1

Use of funnel to fill burette 1

No air bubbles in burette 1

Tip of burette filled with liquid 1

Readings of apparatus taken 3

accurately

Correct positioning of fingers and 1

thumbs around the tap of the burette

Tap turned off accurately 1

Tip of pipette kept below level of 1

liquid

Pipette held by stem 1

Pipette has no hanging drops 1

Total 12 marks (scaled to 10)

A/I

CRITERIA TOTAL POSSIBLE POINTS POINTS GAINED

Determining the volume of acid 2

used

Determining the volume of 1

NaOH
Balanced equation including 2
state symbols

Calculating the number of moles 3

of NaOH

Determining the number of 2

moles of HCl

Calculating the molar 3

concentration of HCl

Sources of error(at least 2) 2

Total 15 marks (scaled to 10)

Lab # 11 Marks Alloted Marks Obtained

Criteria for assessment implementation

Method 1

Results 2

Accuracy of data 2

Discussion

Explanation of results 2

Development 2

Interpretation

Trends 1

Limitations 1

Precautions 1

Source of error 1

Reflections

Relevance of experiment and real life 1

Impact of experiment on self 1

Justification for any changes made 1

Communication of information 2

Use of appropriate scientific languages,

grammar, clarity of expression all the
times

Some of the time (2)

(1)

Conclusion

Stated 1

Related to aim 1

Total 20
Lab #12

Thermometric Titration

Skills Assessed-Manipulation and Measurement, Analysis and Interpretation

Aim: to neutralize 25cm3 of a 2moldm-3 sodium hydroxide using a 2moldm-3 solution of sulphuric
acid

A/I

Criteria Maximum points allotted Points obtained

Points plotted appropriately 2

Axes labeled 2

Curve drawn through points 3

Title appropriate to graph 1

Maximum volume and 2

temperature identified

Identification of end-point 1

Treatment of results 2

Sources of Error (at least 2) 2

Total 15 marks(scaled to 10)

M/M

Criteria Maximum points allotted Points obtained

Burette placed vertically on stand 1

Use of funnel to fill burette 1

No air bubbles in burette 1

Tip of burette filled with liquid 1

Readings of apparatus taken 3

accurately

Correct positioning of fingers and 1

thumbs around the tap of the
burette

Tap turned off accurately 1

Thermometer immersed in solution 1

Thermometer held by stem and not 1

bulb

Thermometer remain in Styrofoam 1

cup for duration of experiment

Total 12 marks (scaled to 10)