Topic1
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1.1 - Explain the sub-cellular structures of Animal cells
• nucleus • cell membrane • mitochondria • ribosomes
1.1 - Explain the sub-cellular structures of Plant cells
• nucleus • cell membrane • cell wall • chloroplasts • mitochondria • vacuole • ribosomes
1.1 - Explain the sub-cellular structures of Bacteria
• chromosomal DNA • plasmid DNA • cell membrane • ribosomes • flagella
1.2 - Describe the adaptions of Sperm cells
• streamlined head and long tail for swimming • lots of mitochondria • acrosme contains digestive enzymes to break down egg cell membrane • haploid nucleus
1.2 - Describe the adaptions of Egg cells
• surrounded by a cell membrane that allows only one sperm cell • lots of mitochondria • large size and cytoplasm to allow quick division • haploid nucleus
1.2 - Describe the adaptions of Ciliated epithelial cells
• long hair-like cilia • waft bacteria trapped by sticky mucus to the stomach
1.4 Magnification = Total magnification =
image size / actual size objective x eyepiece
1.5 • milli • micro • nano • pico
• 10−3 • 10−6 • 10−9 • 10−12
1.6 Core Practical: Investigate biological specimens using microscopes, including magnification calculations and labelled scientific drawings from observations
1.7 Explain the mechanism of enzyme action including the active site and enzyme specificity
1.8 Explain how enzymes can be denatured due to changes in the shape of the active site
1.9 Explain the effects of temperature
1.9 Explain the effects of substrate concentration on enzyme activity
1.9 Explain the effects of pH on enzyme activity
1.10 Core Practical: Investigate the effect of pH on enzyme activity
1.11 Rate =
change / time
1.12 Carbohydrase
• carbohydrates → simple sugars • eg amylase
1.12 Proteases
• proteins → amino acids • eg pepsin
1.12 Lipase
• lipids → fatty acids and glycerol • produces in small intestine and pancreas
1.13 - Investigate the use of chemical reagents to identify Starch
• add iodine solution to sample • PR - orange → blue-black
1.13 - Investigate the use of chemical reagents to identify Reducing Sugars
• add Benedict Solution and sample in a test tube and place in water bath • PR - dark red colour
1.13 - Investigate the use of chemical reagents to identify Proteins
• add potassium hydroxide and copper sulfate to sample • PR - blue → purple
1.13 - Investigate the use of chemical reagents to identify Fats
• add ethanol and water to sample • PR - white emulsion layer at the top
1.14B Explain how the energy contained in food can be measured using calorimetry
• take a tube of 50ml cold water • record the starting temp of water • place the test tube at 45° and hold a burning food sample just under it • after the food is burned, record the final temp of water energy transferred = mass of water x 4.2 x temp increase