O LEVEL Biology 5090 ATP Important Topics: Osmosis in potato strips Diffusion across visking tubing/partially permeable membranes

anes Effect of temperature and pH on enzymes Effect on enzymes o On agar jelly o On starch in visking tubing Food tests (starch, reducing sugars, proteins, fats) Plants o Testing leaf for starch (stages and reasons) o Transpiration (factors affecting it: wind humidity temperature light) o Release and absorption of gases involved in photosynthesis (CO 2 , O 2 , water vapour) o Factors affecting photosynthesis (light intensity, CO 2 concentration, chlorophyll, water) o Seed structure (radicle plumule testa cotyledon etc) o Labelling pea pod, fruits and flowers o Effect of light and heat on animals in leaf litter o Structure of xylem vessels o Methods of pollination o Methods of seed dispersal o Germination (requirements, changes in dry mass) o Location of vascular bundles in stem and roots o Difference in numbers of upper and lower stomata o Mechanism of guard cells to open close stomata o Testing for release of water through stoma (using cobalt chloride paper) o Testing for release of oxygen through stoma (using water hydrilla plant and inverted funnel) o Effect of ions (nitrates and magnesium) on plant growth o Importance of sexual and asexual reproduction Teeth (types, functions, protection)

 Blood (composition and functions) Release of CO 2 in exhaled air due to respiration Inheritance o monohybrid resulting in 3:1 ratio o Identification of sex chromosomes in humans o Identification of mutation relating to chromosome 21 Eye (structure, working of lens and iris) Sensitivity of body areas especially fingers Reflex arc pathway Bones and joints of arms (radius ulna humerus scapula, ball and socket joint, hinge joint) Role of skin in body temperature regulation Food chains including pyramids of numbers and biomass Response to environmental conditions and movement of animals to preferred environment Types of bacteria and their role in milk curdling Skills: Preparation of microscopic slides Drawing and calculating magnification Drawing graphs (lines and curves) and bar charts Observing differences