2.

17 describe the process of photosynthesis and understand its importance in the

conversion of light energy to chemical energy

Photosynthesis is the process in which energy- from the sunlight- is used to create
glucose.

Light energy is absorbed by chlorophyll in plant leaves. It is then used to convert carbon
dioxide (from the air) and water (from the ground) into glucose; which is used for
respiration. Oxygen is a by-product of this process.

This is using light energy, from the sun, to create chemical energy (glucose); which
conserves the energy from the sun. This energy is then passed through the food chain,
which is why plants are called the producer (producing the chemical energy in the chain
from the sun light.)

2.18 write the word equation and the balanced chemical symbol equation for
photosynthesis

Carbon dioxide + water > glucose + oxygen

6CO2 + 6H2O = C6H12O6 + 6O2

2.19 understand how varying carbon dioxide concentration, light intensity and
temperature affect the rate of photosynthesis
Carbon dioxide
If there is insufficient carbon dioxide a plant will not be able to photosynthesis to its full
potential. Because there is less carbon dioxide- less reactant- there has to be less
product being made.

Light intensity
If the light is at a low intensity the rate of photosynthesis is lowered because the energy
that the light provides is less, so the reaction is slowed down. A higher light intensity will
enable photosynthesis to happen faster.

Temperature
In colder temperatures the rate of photosynthesis will decrease. If the temperature is too
high however, the plant will not be able to photosynthesise.

2.20 describe the structure of the leaf and explain how it is adapted for photosynthesis
In terms of the basic features, leaves have a large surface area; this allows them to
absorb more sunlight. They are also thin, meaning that carbon dioxide has a shorter
way to travel. In addition the stomata allow the entrance of carbon dioxide.

The more complex adaptations are of the internal leaf structure. The epidermis is thin
and transparent ; this means that more light can reach the palisade cells underneath the
upper epidermis. The palisade cells themselves are at the top of the leaf so they can
absorb more light; they contain chloroplasts so that they can absorb the light. The
spongy layer has air spaces in: these allow for carbon dioxide to diffuse through the
leaf, and they increase the surface area. The wax cuticle is thin and made out of wax so
it doesn't stop the sunlight from getting through.

2.21 understand that plants require mineral ions for growth and that magnesium ions
are needed for chlorophyll and nitrate ions are needed for amino acids

As well as water and sunlight, plants require mineral ions to grow. Different mineral ions
do different things, two key examples of this are that: magnesium ions are needed for
chlorophyll; nitrate ions are needed for amino acids. You simply need to learn this.

2.23 understand that a balanced diet should include appropriate proportions of

carbohydrate, protein, lipid, vitamins, minerals, water and dietary fiber

2.23 understand that a balanced diet should include appropriate proportions of

carbohydrate, protein, lipid, vitamins, minerals, water and dietary fiber
All the different components of the diet have their own important job so it is important
that the human diet contains all of them. It is, however, important to have them in
proportion, this is usually represented in day to day life by the eat well plate.

2.24 identify sources and describe functions of carbohydrate, protein, lipid (fats and
oils), vitamins A, C and D, and the mineral ions calcium and iron, water and dietary fiber
as components of the diet

Carbohydrate
immediate energy
bananas, brown rice, wholemeal foods and potatoes.

Proteine
Growth; repair
sea food, eggs, pork and soy.
Lipids
long term energy store; insulation; protection
fish, eggs, milk and beef.

2.25 understand that energy requirements vary with activity levels, age and pregnancy

As a young person a lot of energy is used because: activity levels tend to be high;
energy is being used for growth. As a person ages they no longer use energy for growth
and tend to have a less active lifestyle: thus having lower energy requirements.

Having a less or more active lifestyle has an effect because the more you do- the more
energy you use- the more you need- the higher energy requirements. For example, an
athlete has a more active lifestyle so has to eat more.

When pregnant a woman is not only supporting her own body but also that of her baby,
this means she requires the energy for both of them, increasing her energy
requirements.

2.26 describe the structures of the human alimentary canal and describe the functions
of the mouth, esophagus, stomach, small intestine, large intestine and pancreas

The mouth
Mechanical digestion happens here- your jaw action.
A bolus is created; this is a ball of food covered in saliva. This is helpful as the food is
lubricated to enable swallowing and enzymes in the saliva can begin to break down the
food. (amylase)

The esophagus
This tube connects your mouth and stomach. It is next to the trachea which is covered
by the epiglottis when you swallow so the food only enters the esophagus.
Peristalsis- or muscular contractions- moves the food downward.

The stomach
Churning mechanically digests whilst enzymes do so chemically.
Chyme is the name for liquid food existing in the stomach.

The small intestine

This absorbs digested molecules into the bloodstream.
Villi covers the inside giving it a large surface area which many molecules can diffuse
through into the blood.
Large intestine
This absorbs water from undigested food, producing feces.

Pancreas
This produces the enzymes lipase, amylase and protease.

2.27 understand the processes of ingestion, digestion, absorption, assimilation and

egestion

Digestion: process in which large insoluble molecules of food are broken down into
smaller ones.

Absorption: the process by which soluble molecules produced by digestion are taken
from the gut (occurs mostly in the small intestine.) The soluble products of digestion are
then transported to the various tissues by the circulatory system.

Assimilation: the cells of the tissues absorb the molecules for use.

Egestion: removal of waste- undigested- products as feces.

Excretion: removal of waste products that have been in the body.

2.28 explain how and why food is moved through the gut by peristalsis

Food is moved through the gut by peristalsis.

Muscles move food because mechanical action is needed to get food through the
system.

2.29 understand the role of digestive enzymes, to include the digestion of starch to
glucose by amylase and maltase, the digestion of proteins to amino acids by proteases
and the digestion of lipids to fatty acids and glycerol by lipases

Enzymes break down food into useful things that our bodies need. Different enzymes
break down different components of our food. You should learn that:

amylase and maltase convert starch to glucose

proteases convert proteins to amino acids

lipases convert lipids to fatty acids and glycerol.

2.30 understand that bile is produced by the liver and stored in the gallbladder, and
understand the role of bile in neutralizing stomach acid and emulsifying lipids

2.30 understand that bile is produced by the liver and stored in the gallbladder, and
understand the role of bile in neutralizing stomach acid and emulsifying lipids
Bile is produced by the liver and stored in the gallbladder.
Enzymes in the small intestine work best in alkaline conditions but the food is acidic
after being in the stomach. Bile is alkaline and so when it is released into the small
intestine it enables the enzymes to work.
Bile also emulsifies fat; this gives it a larger surface area, which means that it is easier
for lipases to work.

2.31 describe the structure of a villus and explain how this helps absorption of the
products of digestion in the small intestine

2.31 describe the structure of a villus and explain how this helps absorption of the
products of digestion in the small intestine
The villi are in the small intestine. They are like lumps on the inside of the small
intestine. They are the surface through which food diffuses into the bloodstream.

They have very thin walls, only one cell thick, this enables molecules to pass through
easily.

They also increase the surface area of the small intestine wall meaning that there is a
lot of surface for diffusion to happen through.

On the outside of villi there are capillaries which pick up the diffused food into the
bloodstream.