Part 1.
Knowledge Assessment


You have completed the knowledge content and activities for DATA300 Process and Record Data. You may now undertake the assessment if you are ready or review the material again if you are not.
To be recognised as competent, you will be assessed in both knowledge content and workplace skills. The assessment is in two parts. Part one is a scenario that asks you to apply the knowledge you have acquired and part two is a practical assessment.
You will also need to notify your workplace supervisor that you require the workplace assessment for this unit.

Part 1. Knowledge Assessment

In this unit of work you have undertaken a range of data handling procedures used at SimuLab. Instructions, activities, assessments and signposts were included to help guide you through the testing.
You are now expected to be competent in carrying out data handling procedures at SimuLab without direct supervision - just as would be required after an induction program at a 'real' laboratory

Your Customer/Your Task
SimuLab has received samples of fruit from ROB Canneries, a local fruit products producer. SimuLab has been requested to test the sugar content and pH of the fruit samples. After testing has been completed you are asked to process the data according to SimuLab procedures.

Step 1. Record and store data

Some samples from ROB Canneries have arrived at SimuLab for sugar and pH testing.
You have collected the samples of fruit to be tested from the specimen and sample drop-off.

Recording the samples
Arrange the following steps into the order you would undertake them by choosing the correct number in each of the boxes in the last column.

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Fruit Samples
Collect the fruit Laboratory Test Sheet using the following link. Print three copies of this page, one for each fruit sample that you will be collecting shortly.

GoTo Laboratory Test Sheet - Fruit Samples

You now need to transcribe the data from the labels on the samples which you are about to pick up onto the Laboratory Test Sheet.
Use the following link to get your samples and read their labels. Print the page containing details of the sample labels.

GoTo Samples: Fruit

Transcribe the following information onto the Laboratory Test Sheets and keep these - you will be adding more information shortly.

  • Test requested by
  • Technician's name
  • Date
  • Sample number
  • Source of the sample.

Quality Tests

  • Softness
  • Ripeness
  • Bruising.

Step 2. Perform laboratory computations

  1. You are required to make up a set of standard sugar solutions, each with a volume of 500 mL.

Fill in the gaps in the conversion table below:

Standard Solution Fraction
Proportion Grams of sugar required to make 250 mL of a standard solution
  1. After measuring and recording the sugar content of the fruit samples, you need to calculate the mean for each sample. You have carried out all testings in triplicate to ensure accuracy. Below is the data for each sample of fruit. Calculate the mean of each sample.

Results Sample 1
'Fry's Farm'
Sample 2
'Green's Orchard'
Sample 3
'Drew's Place'
1 12.6 15.7 22.3
2 14.2 17.2 23.6
3 13.7 19.0 21.9
  1. The Senior Technician asks you to calculate the standard deviation for each of the sample tests.
  The standard deviation is an indication of:

  the average of the three test results.
  the error in the results.
  the variation of test results from the mean.
  nothing of any use.


  1. As part of the weekly routine you are asked to make up a set of buffer standards for calibrating the pH meter. One of the standards to be made is 0.01M borax.

    Given the following information, calculate the amount of grams required to make up 500 mL of 0.01M borax.

    Molecular formula for borax (hydrated sodium borate) is Na2B4O7.10H2O.

    Molecular weight is 382 g.

    Equations to use:

    Molarity (M) = moles (n)

    volume (L)

    Mole = mass (g)

    molecular weight (MW)

    These equations can be transposed to give:

    Moles (n) = molarity (M) × volume (L)

    Mass (g) = moles (n) × molecular weight (MW)

    Calculate your answer and send to your tutor.

  1. While making up the borax solution you use a balance and a measuring cylinder. Each piece of equipment has an associated relative error factor. Calculate the total error in the preparation of the 0.01M borax solution.

Equipment Relative Error
  1. You now need to transfer further calculations you have made onto the Laboratory Test Sheets, to be checked by the Senior Technician.

The results for each set of samples including the mean and standard deviation should be correctly transcribed into the correct places on the Laboratory Test Sheets you have started filling in previously. All quantities should be reported using the appropriate units and correct number of significant figures.

Send the completed forms to your tutor.

Step 3. Present data in tables, charts and graphs

  1. One of the other Laboratory Technicians has collected data from the 36°C incubator for the past two weeks. You need to graph this data for the Senior Technician. The incubator data is shown below.

  Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Week 1 36 37 35.5 36 34.5 35.5 36
Week 2 37 37.5 38 38 37.5 35 34

Use graph paper to produce a graph with labelled axes and an appropriate scale. Choose a graph format which best illustrates the data trends.

  1. What observations can be made about the data and the graph? Choose whether each of the following is True or False.

Comment True False

The data is rounded to three significant figures.
To represent a better set of data the number of significant figures should be the same for all data points.
The results for each week are about the same.
The results for week two show a decreasing trend in the temperature.
The temperature in week one is constant.
The temperature in week one fluctuates around 36°C.


Step 4. Interpret data in tables, charts and graphs

A company that produces fruit salad, CA Fruit Products Ltd., has asked SimuLab to analyse its product. The following tables (1 and 2) are the results of that analysis. Read the tables and follow the instructions below.

  1. In Table 1 convert the percentages to proportions. Record these in the third column of the table.

Product Nutritional Information Analysis Report

Table 1: FRUIT SALAD Formulation

Fruit type Percentage Proportion
SYRUP 30%  

Send a copy of the completed table to your tutor.

  1. Graph the data of calorie content for different Brix products contained in Table 2, on graph paper.

Nutritional Information/100 GRAMS

Table 2: For Different BRIX Products

FAT (g) 0.2 0.2 0.2 0.2  
PROTEIN (g) 0.5 0.5 0.5 0.5  
CARBOHYDRATES (g) 8.0 10.1 12.2 14.3  
FIBRE (g) 0.4 0.4 0.4 0.4  
VITAMIN A (IU) 454.8 454.8 454.8 454.8  
VITAMIN C (mg) 20.2 20.2 20.2 20.2  

Send the completed graph to your tutor.


Refer to the graph above, and complete the following statement by choosing the correct alternative in the drop-down list.
As the Brix of a sample increases the calorie content  

4. What trends do you observe about the data in table 2? (Choose the correct trend for each category, by choosing the correct alternative in the second column.)
Carbohydrates  as Brix decreases. Fat   as Brix increases.

Step 5. Keep accurate records and maintain their confidentiality

In your own workplace or learning environment you will have filing systems to keep the records of the workplace. Ask if you can use these to answer the following questions.

  1. What enterprise procedures are there relating to the recording and storage of data and information at your workplace/learning environment?

  2. How are the documents filed, alphabetically or numerically? Explain the system used at your workplace.

  3. What confidentiality policies does your workplace follow? Obtain a copy. And then what? (send a copy to your tutor)

Complete the above questions and send this information and a copy of the confidentiality policy to your tutor.

Part 2. Practical Assessment

Practical assessment requires you to demonstrate the competency on-the-job (or in a simulated laboratory).

The assessment will consist of:

  • a demonstration of the competency in an on-the-job situation or a simulation
  • oral questioning about such things as laboratory specific knowledge of processes, troubleshooting and
  • questioning related to specific safety or other factors that may be peculiar to the learner's work environment
  • any relevant workplace documents that support the assessment.
If you are ready to undertake the practical assessment send a message to your tutor using the mail facility.
Use the following link to obtain a checklist to be used by your assessor.
GoTo Checklist: PMLDATA300A Process and Record Data

Back To Start:
PMLDATA300A Process and Record Data

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