VCE Chemistry: Unit 4 Outcome 2 Performance Descriptors

VCE Chemistry: Unit 4 Outcome 2 Performance descriptors

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 major 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.
Very limited use of data from experiments, texts, tables, graphs and diagrams to answer questions, to draw conclusions and to recognise experimental errors and limitations. / Some use of data from experiments, texts, tables, graphs and diagrams to answer questions, to draw conclusions and to recognise experimental errors and limitations. / Appropriate use of data from experiments, texts, tables, graphs and diagrams to answer questions, to draw conclusions and to recognise experimental errors and limitations. / Accurate use of data from experiments, texts, tables, graphs and diagrams to answer questions, to draw conclusions and to recognise experimental errors and limitations. / Insightful use of data from experiments, texts, tables, graphs and diagrams to answer questions, to draw conclusions and to recognise experimental errors and limitations.

KEY to marking scale based on the outcome contributing 30 marks

Very Low 1–6 / Low 7–12 / Medium 13–18 / High 19–24 / Very High 25–30