VCE Chemistry: Performance descriptors CHEMISTRY SCHOOL-ASSESSED COURSEWORK Performance descriptors DESCRIPTOR: typical performance in each range Very low Low Medium High Very high Very limited recognition of Some distinction between the Satisfactory distinction Mostly accurate and Accurate and complete the chemical structures of chemical structures of key between the chemical complete distinction between distinction between the key food molecules. food molecules. structures of key food the chemical structures of chemical structures of key Unit 4 molecules. key food molecules. food molecules. Outcome 2 Distinguish between Incomplete understanding of Basic understanding of the Satisfactory understanding of Well-developed Comprehensive the chemical the chemical reactions chemical reactions involved the chemical reactions understanding of the understanding of the structures of key involved in the metabolism of in the metabolism of food. involved in the metabolism of chemical reactions involved chemical reactions involved food molecules, food. food, including some in the metabolism of food, in the metabolism of food, analyse the chemical recognition of reaction including identification of including explanation of conditions and mechanisms. reaction conditions and reaction conditions and reactions involved in mechanisms. mechanisms. the metabolism of components of Very limited accuracy of Some errors in calculating Mostly correct calculations of Error-free calculations of the Error-free calculations food including the calculations of the energy the energy content of food the energy content of food energy content of food using including correct number of role of enzymes, and content of food using using provided data and/or using provided data and/or provided data and/or data significant figures of the calculate the energy provided data and/or data data from primary data from primary from primary investigations. energy content of food using content of food using from primary investigations. investigations. investigations. provided data and/or data calorimetry. from primary investigations. Very limited application of Some application of Satisfactory application of Competent application of Highly proficient application calorimetry in determining calorimetry in determining the calorimetry in determining calorimetry in determining the of calorimetry in determining the energy content of food. energy content of food. the energy content of food, energy content of food, the energy content of food, including identification of including description of some including explanation of some limitations of limitations of calorimetric limitations of calorimetric calorimetric methodologies. methodologies. methodologies.
VCE Chemistry: Performance descriptors CHEMISTRY SCHOOL-ASSESSED COURSEWORK Performance descriptors Unit 4 Outcome 2 Distinguish between the chemical structures of key food molecules, analyse the chemical reactions involved in the metabolism of components of food including the role of enzymes, and calculate the energy content of food using calorimetry. DESCRIPTOR: typical performance in each range Very low Low Medium High Very high Very limited recognition of the chemical structures of key food molecules. Some distinction between the chemical structures of key food molecules. Satisfactory distinction between the chemical structures of key food molecules. Mostly accurate and complete distinction between the chemical structures of key food molecules. Accurate and complete distinction between the chemical structures of key food molecules. Incomplete understanding of the chemical reactions involved in the metabolism of food. Basic understanding of the chemical reactions involved in the metabolism of food. Satisfactory understanding of the chemical reactions involved in the metabolism of food, including some recognition of reaction conditions and mechanisms. Well-developed understanding of the chemical reactions involved in the metabolism of food, including identification of reaction conditions and mechanisms. Comprehensive understanding of the chemical reactions involved in the metabolism of food, including explanation of reaction conditions and mechanisms. Very limited accuracy of calculations of the energy content of food using provided data and/or data from primary investigations. Some errors in calculating the energy content of food using provided data and/or data from primary investigations. Mostly correct calculations of the energy content of food using provided data and/or data from primary investigations. Error-free calculations of the energy content of food using provided data and/or data from primary investigations. Error-free calculations including correct number of significant figures of the energy content of food using provided data and/or data from primary investigations. Very limited application of calorimetry in determining the energy content of food. Some application of calorimetry in determining the energy content of food. Satisfactory application of calorimetry in determining the energy content of food, including identification of some limitations of calorimetric methodologies. Competent application of calorimetry in determining the energy content of food, including description of some limitations of calorimetric methodologies. Highly proficient application of calorimetry in determining the energy content of food, including explanation of limitations of calorimetric methodologies.