GROUPS OF ORGANISMS

PLANTS:
 Multicellular Organisms
 Stores Carbohydrates as Starch
 Cells contain Chloroplasts; carries out
 Photosynthesis
 Cell walls are made of Cellulose
 Example: Herbaceous Legume

ANIMALS

 Multicellular Organisms
 Stores Carbohydrates as Glycogen
 Cells DO NOT contain Chloroplasts; cannot carry out photosynthesis
 No Cell walls
 Nervous Coordination: Can move from one place to another
 Example: Mammals and Insects

FUNGI
 Both Multicellular and Unicellular
 Stores Carbohydrates as Glycogen
 Cell walls are made of Chitin
 DO NOT carry out Photosynthesis
 Organised into a Mycelium: Thread-like structure called Hyphae, which
contains many Nuclei
 They feed by Extracellular Secretion: Releases digestive enzymes
onto food and absorb organic products ( saprotrophic nutrition )
 Example: Mucor / Yeast

BACTERIA
 Unicellular Organisms
 Lack in Nuclei’s so has circular chromosomes of DNA called Plasmids
 Has Cell wall, Cell membrane, Cytoplasm
 SOME can carry out Photosynthesis
 Feeds by eating living or dead living Organisms
 Example: Lactobacillus Bulgaricus (Yoghurt Production)

PROCTISTS
 Microscopic Unicellular Organisms
 Example: Animals: Amoeba
 Plants: Chlorella

VIRSUS
 Small Particles ( smaller than Bacteria )
 Parasitic: can only reproduce in living Organisms
 They only reproduce infect every type of living Organisms
 They have a wide variety of shapes and sizes
 No Cellular structure
 Has protein coat
 Contains one type of Nucleic Acid ( RNA or DNA )
 Example: Tobacco Mosaic Virus / HIV
 Plants: Chlorella
 MOLECULE CHEMICAL ELEMENTS

CARBOHYDRATE Carbon, Oxygen and Hydrogen

PROTEIN Carbon, Oxygen, Hydrogen, Sulfur, Nitrogen and Phosphorous

LIPIDS Carbon, Oxygen and Hydrogen

MOLECULE STRUCTURE

STARCH AND GLYCOGEN Made from Simple Sugars

PROTEIN Amino Acids

LIPID Fatty Acids and Glycero

TEST FOR GLUCOSE

Diagram Showing the Test for Glucose using Benedict’s Solution

METHOD:

 Add Drops of Benedict's Solution into Sample Solution in Test Tube

 Heat at 60 - 70 °C in Water Bath for 5 Minutes

 Take Test Tube out of Water Bath and Record the Colour

RESULT:

 If Glucose is Present, Solution should Turn Brick Red

 If Glucose is Not Present, Solution should Stay Blue

 TEST FOR STARCH

Diagram Showing the Test for Starch using Iodine Solution

METHOD:

 Take Sample of Solution and Use Pipette to Put it into Wells or on Tile

 Add Drops of Iodine Solution and Leave it for 1 Minute (To Allow Reaction to Take Place)

RESULT:

 If Starch is Present, Solution should Turn Blue - Black

 If Starch is Not Present, Solution Should Stay Brown

INVESTIGATING EFFECT OF TEMPERATURE ON ENZYME ACTIVITY

METHOD:

 Starch Solution is heated to set temperature

 Amylase is added

 Iodine is added

 Every minute, droplets of solution is added into wells

 Time is measured until Iodine to stops turning Blue Black

 Time obtained is compared to that of different Temperatures

RESULT:

 When Iodine stops turning Blue Black, this means that Starch is not present

 Enzyme Amylase has broken down Starch into Glucose

 This shows how Enzyme Activity is affected by Temperature

 TERM DEFINITION

DIFFUSION Net Movement of Particles Down the Concentration Gradient (High Concentration to Low
Concentration)

OSMOSIS Net Movement of Water Particles Down the Concentration Gradient (High Concentration to
Low Concentration) through a Partially Permeable Membrane

ACTIVE Net Movement of Molecules and Substances Against the Concentration Gradient (Low
TRANSPORT Concentration to High Concentration) using Energy in the form of ATP

FACTORS THAT AFFECT RATE OF MOVEMENT:

FACTOR EXPLANATION

SURFACE AREA TO  Larger the Surface Area to Volume Ratio, Molecules will have greater
VOLUME RATIO Surface Area in which to Diffuse through, increasing the Rate of
Movement

TEMPERATURE  Increase in Temperature, Molecules will gain in Kinetic Energy

 More Successful, Frequent Collisions, Rate of Movement Increases

CONCENTRATION  The Greater the Difference in Concentration Inside and Outside, the
GRADIENT Stronger the Concentration Gradient

 Molecules can Diffuse through more easily

 INVESTIGATING DIFFUSION

LIVING

 During Inhalation, Oxygen Enters Alveoli

 High Concentration of Oxygen in Alveoli, Low Concentration of Oxygen in Blood Capillaries

 Oxygen will Diffuse out of Alveoli Down the Concentration Gradient Into Blood Capillaries

 Oppositely, There is High Concentration of Carbon Dioxide in Blood Capillaries (from Waste of
Respiration) and Low Concentration of Carbon Dioxide in Alveoli

 Carbon Dioxide will Diffuse out of Blood Capillaries Down the Concentration Gradient into Alveoli

 This is how Net Exchange of Gases Take Place

NON - LIVING

Potassium Permanganate in Solvent (Water)

 Dye (Potassium Permanganate) is added into Water (Solvent)

 Overtime, Colour of the Solvent will be weaker than Colour of Dye

 Dye Particles will Diffuse with Solvent Particles (Move from Areas with High Concentration to Low
Concentration), Diffusing throughout the Solvent

 Dye Particles will be less Concentrated so in the end, Colour will be Weaker
 INVESTIGATING OSMOSIS

LIVING

In Root Hair Cell

 High Concentration of Water Particles Outside in the Soil, Low Concentration of Water Particles in the
Root Hair Cell (Strong Concentration Gradient)

 Water Particles will move through the Partially Permeable Membrane of the Root Hair Cell Down the
Concentration Gradient into the Cell and up the Xylem for use

 Root Hair Cell is adapted by having a Large Surface Area to Volume Ratio

NON - LIVING

Visking Tube with Sucrose Solution in Water

 Visking Tube filled with Sucrose Solution is placed into a beaker of Water

 Concentration of Water Particles are Higher Outside than Inside of the Visking Tube

 Water Particles will move through the Partially Permeable Membrane of the Visking Tube, Down the
Concentration Gradient until Water Equilibrium is met

 Overtime, Size of Visking Tube will Increase as more Water Particles will Move in by Osmosis to dilute
the Sucrose Solution so Water Concentration inside and outside are the same
 FACTOR EXPLANATION

CARBON DIOXIDE  Carbon Dioxide is a Reactant so the More Carbon Dioxide there is, the More
Photosynthesis can Take place as it will no longer be the Limiting Factor

 Rate of Photosynthesis will Increase

TEMPERATURE  Increase in Temperature, this will be closer to Optimum Temperature so Enzyme

Activity will Increase

 Increase in Enzyme Activity, Rate of Chemical Reactions in the Plant will Increase
(Occur Faster)

 Rate of Photosynthesis will Increase

LIGHT INTENSITY  Light is the Condition for Photosynthesis, the Higher the Light Intensity, the More
Light Energy there is for Chlorophyll to absorb and Convert into Chemical Energy

 Rate of Photosynthesis will Increase

STRUCTURE DESCRIPTION

WAX CUTICLE Protective layer on top of the Leaf, Prevents Water from Evaporating

UPPER EPIDERMIS Thin and Transparent to allow Light to Enter Palisade Mesophyll

PALISADE Tightly Packed with Chloroplasts to Absorb More Light, Maximising Photosynthesis
MESOPHYLL

SPONGY Contains Internal Air Spaces that Increases the Surface Area to Volume Ratio for the Diffusion
MESOPHYLL of Gases (Mainly Carbon Dioxide)

LOWER EPIDERMIS Contains Guard Cells and Stomata

GUARD CELL Absorbs and Loses Water to Open and Close the Stomata to Allow Carbon Dioxide to Diffuse
in, Oxygen to Diffuse Out

STOMATA Where Gas Exchange takes place, Opens during the Day, Closes during the Night
ADAPTATIONS FOR PHOTOSYNTHESIS:

FEATURE ADAPTATION

LARGE SURFACE AREA Increases Surface Area for the Diffusion of Carbon Dioxide and Absorption of
(LEAF) Light for Photosynthesis

THIN Allows Carbon Dioxide to Diffuse into Leaf Cells Easily, e.g Chloroplasts

CHLOROPHYLL Absorbs Light Energy and Converts it into Chemical Energy such as Glucose
which is the stored as Starch

NETWORK OF VEINS Allows the Transport of Water and Carbohydrates from the Leaves of the
Plants for Photosynthesis (Water FOR Photosynthesis, Carbohydrates as a
PRODUCT of Photosynthesis)

STOMATA Allows Carbon Dioxide to Diffuse into the Leaf

EPIDERMIS IS THIN AND Allows More Light to reach the Palisade Cells
TRANSPARENT

THIN CUTICLE MADE OF WAX To Protect the Leaf without Blocking Sunlight

PALISADE CELL LAYER AT Maximises the Absorption of Light as it is directly underneath Sunlight
TOP OF LEAF

SPONGY LAYER Air Spaces allow Carbon Dioxide to Diffuse through the Leaf, Increasing the
Surface Area

PALISADE CELLS CONTAIN Absorbs More Light so Maximises Photosynthesis

MANY CHLOROPLASTS
INVESTIGATING PHOTOSYNTHESIS

Pond Weed in Water Variable: Light

METHOD:

 Set up the Apparatus as in the Diagram

 Change Variable

 Leave for 5 Minutes to allow the Pond Weed to adapt to environment

 Count number of Bubbles Given Off in One Minute

 Increase or Decrease the Variable (E.g, distance of lamp)

 Repeat

 Experiment Other variables

VARIABLES:

LIGHT

 Use a Lamp and Vary the Distance of the Lamp to the Pondweed to Control the Light Intensity

CARBON DIOXIDE

 Add Sodium Hydroxide to Absorb and Remove all Carbon Dioxide

 Add Sodium Bicarbonate to Increase Carbon Dioxide

CHLOROPHYLL

 Use Variegated Plant (White Plant and Green Plant)

 DIET FUNCTION

 Direct Energy
CARBOHYDRATE
 SOURCE: Meat, Starch

 Growth and Repair

PROTEIN  DEFICIENCY: Marasmus - Poor Growth
 SOURCE: Meat

 Healthy Eyesight
VITAMIN A  DEFICIENCY: Night Blindness
 SOURCE: Carrots

 Heal Wounds and Rebuild Tissue

VITAMIN C  DEFICIENCY: Scurvy - Bleeding Gums
 SOURCE: Lemon

 Strengthen Teeth and Bones

VITAMIN D  DEFICIENCY: Rickets - Curvature of Bones
 SOURCE: Margarine

 Insulation and Energy Storage

LIPID
 SOURCE: Meat

 Lower Cholesterol
DIETARY FIBRE  DEFICIENCY: Constipation
 SOURCE: Vegetables

 Strengthen Teeth and Bones

CALCIUM  DEFICIENCY: Rickets - Curvature of Bones
 SOURCE: Milk

 Promote Haemoglobin
IRON  DEFICIENCY: Anaemia - Poor Oxygen Transport
 SOURCE: Meat

 Chemical Reactions to take place

WATER
 SOURCE: Water
ALIMENTARY CANAL: Passage in Which Food Passes Through the Body from the Mouth to the
Anus

STRUCTURE OF ALIMENTARY CANAL:

STRUCTURE FUNCTION
MOUTH  The Mouth is where Mechanical Digestion Takes Place
 Large Food is turned into a Food Bolus with Larger Surface Area to
Volume Ratio so Enzymes in Saliva called Amylase, can break down
Starch into Glucose
 Food Bolus is lubricated in Saliva so it can be Swallowed Easily

OESOPHAGUS  Tube that Connects the Mouth to the Stomach

 Where the Food Bolus goes after being swallowed
 Wave - like Contractions will take place to push the Food Bolus Down
without the Force of Gravity

STOMACH  Where food is Churned Mechanically while Enzymes do so Chemically

 Hydrochloric Acid will be present to allow Optimum pH so Increases
Enzyme Activity and the Rate of Metabolic Reactions

SMALL  Lined with Villi to Absorb Digested Soluble Molecules into the Circulatory
INTESTINE System for Use

LARGE  Water is Absorbed from Undigested Food to produce faeces (Stored in

INTESTINE the Rectum and Removed through the Anus)

PANCREAS  Produce Enzymes; Amylase, Protease and Lipase

 Secretes Enzymes into the Stomach and Small Intestine for Digestion