2.1: Describe the levels of Organisation within Organisms: Organelles, Cells, Tissues, Organs and Systems

LEVELS OF ORGANISATION:

LEVEL	DESCRIPTION
ORGANELLES	Cell Structures Specialized with a Specific fFunction
CELLS	Basic Functional and Structural Units in a Living Organism
TISSUES	Made from Same Cells carrying out the Same Function
ORGANS	Made from Similar Tissues carrying out the Same Function
SYSTEMS	Made from Organs carrying out Body Function

2.2: Describe Cell Structures, including the Nucleus, Cytoplasm, Cell Membrane, Cell Wall, Chloroplast and Vacuole

CELL STRUCTURE:

CELL STRUCTURE	DESCRIPTION
NUCLEUS	Membrane Organelle that contains Genetic Material
CYTOPLASM	Material within a Living Cell, Excluding the Nucleus
CELL MEMBRANE	Semi-Partially Permeable Membrane surrounding Cytoplasm of Cell
CELL WALL	A Membrane of the Cell that forms external to the Cell Membrane which is made from Cellulose
CHLOROPLAST	Plastid in Green Plant cells, which contains Chlorophyll
VACUOLE	Space in the Cytoplasm of a Cell, contains fluid

2.4: Compare Structures of Plant and Animal cells

STRUCTURE OF PLANT AND ANIMAL CELL:

PLANT CELL	ANIMAL CELL
Fixed Shape	No Fixed Shape
Large Vacuole	Little or no Vacuole
Cell Wall	No Cell Wall
Contains Chloroplasts (can conduct Photosynthesis)	Does not contain Chloroplasts (No Photosynthesis)

2.3: Describe the Functions of the Nucleus, Cytoplasm, Cell Membrane, Cell Wall, Chloroplast and Vacuole

FUNCTION:

CELL STRUCTURE	FUNCTION
NUCLEUS	Contains Genetic Material
CYTOPLASM	Where Chemical Reactions take place, Keeps Organelles in place and fills the Cell
CELL MEMBRANE	Controls what Substances goes in and out of the Cell
CELL WALL	Holds the Cellular Structure
CHLOROPLAST	Allows Photosynthesis to take place
VACUOLE	Holds Fluid and Cellular Waste

2.6: Describe the structure of Carbohydrates, Proteins and Lipids as large molecules made up from smaller basic units: Starch and Glycogen from Simple Sugar; Protein from Amino Acids; Lipid from Fatty Acids and Glycerol

STRUCTURE: 

MOLECULE	STRUCTURE
STARCH AND GLYCOGEN	Made from Simple Sugars
PROTEIN	Amino Acids
LIPID	Fatty Acids and Glycerol

2.5: Identify the chemical elements present in Carbohydrates, Proteins and Lipids (Fats and Oils)

CHEMICAL ELEMENTS:

MOLECULE	CHEMICAL ELEMENTS
CARBOHYDRATE	Carbon, Oxygen and Hydrogen
PROTEIN	Carbon, Oxygen, Hydrogen, Sulfur, Nitrogen and Phosphorous
LIPIDS	Carbon, Oxygen and Hydrogen

2.7: Describe the test for Glucose and Starch

TEST FOR GLUCOSE:

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

 s

TEST FOR STARCH:

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

2.8: Understand the role of Enzymes as Biological Catalyst in Metabolic Reactions

ENZYMES: Enzymes are biological catalyst in Metabolic Reactions (digestion) as they allow Substrates to bind onto their active site, breaking them down into products

Diagram:

                                         

COMMON ENZYMES:

ENZYME	REACTION
AMYLASE / MALTASE	Starch → Glucose
PROTEASE	Protein → Amino Acids
LIPASE	Lipids → Fatty Acids & Glycerol

2.9: Understand how the functioning of Enzymes can be affected by the changes in Temperature, including changes due to Change in Active Site

TEMPERATURE:

• In Higher Temperatures, Enzyme Activity increases as it is closer to Optimum Temperature
• Enzymes increase in Kinetic Energy, More successful and frequent Collisions
• Rate of Metabolic reactions increases

IF TEMPERATURE IS TOO HIGH (Above Optimum Temperature):

• If Temperature is too high and is above Optimum Temperature, Enzymes will denature
• High Temperature destroys shape of Active Site, Substrate cannot fit in
• Metabolic reactions cannot take place

Diagram:

                                

2.10: Understand how the functioning of Enzymes can be affected by the changes in Active Site caused by changes in pH

pH (Concentration):

• In High pH, Enzyme Activity increases as it maintains shape of Active Site so Substrate can fit in, Metabolic reactions can take place
• Rate of Metabolic reactions increases

IF pH IS TOO HIGH (Above Optimum pH):

• If pH is too high and is above Optimum pH, Enzymes will denature
• High pH destroys shape of Active Site, Substrate cannot fit in
• Metabolic reactions cannot take place

Diagram:

                             

2.11: Describe Experiments to Investigate How Enzyme Activity can be Affected by Changes in Temperature

INVESTIGATING EFFECT OF TEMPERATURE ON ENZYME ACTIVITY

Diagram Showing the Spots of Starch and Amylase in Wells

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

2.12 Understand Definitions of Diffusion, Ssmosis and Active Transport

DEFINITION:

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

2.13: Understand that movement of Substances into and out of cells can be by Diffusion, Osmosis and Active Transport

EXPLANATION:

TERM	MOVEMENT
DIFFUSION	- Particles will move until equilibrium is met
OSMOSIS	- Partially Permeable Membrane only allows small enough      Water Particles to move through until Water Equilibrium is  Met
ACTIVE TRANSPORT	- Protein Carriers will pick up Substances and Molecules  and use Energy in the form of ATP (From Mitochondria) to  move them against the Concentration Gradient