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• CHARACTERISTICS AND CLASSIFICATION OF LIVING ORGANISMS
• Describe and define the 7 characteristics of living organisms
• State how organisms are classified based on the features that they share
• Define and describe the binomial system of naming
• Define species
• Describe the hierarchy of classification
• Explain that classification systems aim to reflect evolutionary relationships
• Explain that classification is traditionally based on studies of morphology and anatomy
• Explain that the sequences of bases in DNA and of amino acids in proteins are used as a more accurate means of classification
• Explain that organisms which share a more recent ancestor (are more closely related) have base sequences in DNA that are more similar than those that share only a distant ancestor
• Use the pentadactyl limb as an example to explain the anatomical similarities between different organisms

• Describe and compare the structure of a plant cell with an animal cell, as seen under a light microscope
• State the functions of the structures seen under the light microscope in the plant cell and in the animal cell
• ORGANISATION OF THE ORGANISM
• Describe the features that put organisms into one of the 5 kingdoms
• Describe the structure of a virus and how a virus replicates
• State the properties of bacteria, fungi and protista
• List the features of ferns and flowering plants
• State the differences between monocotyledons and dicotyledons
• List the characteristics of the 5 classes of vertebrates in the animal kingdom
• Describe the features of crustaceans, insects, arachnids, myriapods that are used to classify them into groups
• Construct and use simple dichotomous keys based on easily identifiable features 
• Describe and compare the structure of a plant cell with an animal cell, as seen under a light microscope
• State the functions of the structures seen under the light microscope in the plant cell and in the animal cell
• State that the cytoplasm contains ribosomes on rough endoplasmic reticulum
• State that aerobic respiration occurs in mitochondria
• Identify the specialised cells and Describe the feature that makes it adapted to its function.
• Identify the different levels of organisation in drawings, diagrams and images
• Calculate magnification and size of biological specimens, using millimetres and micrometres
• MOVEMENT IN AND OUT OF CELLS
• Define diffusion, osmosis and active transport
• Give examples of diffusion in the laboratory
• State how substances move into and out of the cell through the cell membrane by diffusion
• Describe diffusion of gases in the leaf and lungs, and food in the small intestines
• State how the alveolus is adapted for gaseous exchange
• State how the villus is adapted for absorption of nutrients
• Describe the factors that affect the rate of diffusion
• Relate how these factors link to diffusion in living organisms
• Explain how to demonstrate osmosis using a partially permeable membrane
• Define water potential
• Explain the importance of water potential and osmosis on animal and plant tissues
• Explain what will happen when you put plant and animal cells into solutions of different concentrations
• Explain how plants are supported by the turgor pressure in cell walls
• Describe an experiment to test how plant tissue is affected by different solutions
• Discuss the importance of active transport as a process for movement across membranes
• Explain how protein molecules move particles across a membrane during active transport
• State the differences between active transport and diffusion
• BIOLOGICAL MOLECULES
• State the elements that make up carbohydrates, fats and proteins
• List the food sources of lipids, carbohydrates and proteins and their functions
• List the properties of monosaccharides, disaccharides and polysaccharides
• State what a hydrolysis reaction is and condensation reaction is
• Explain how the sequence of amino acids determines the protein’s shape
• Explain why the shape of the protein is so important in enzymes and antibodies
• Describe the test for reducing sugars, starch, lipids, proteins and Vitamin C
• Plan and describe an experiment to test if fresh lemon juice has more vitamin C compared to bottled lemon juice.
• Use food tests to identify what nutrients are in 5 different solutions
• State what chromatin, chromosomes and genes are
• State which bases pair together in DNA
• Describe the structure of DNA
• Explain how the information from the gene is transferred from the nucleus to the ribosomes in the cytoplasm
• ENZYMES
• Define the terms catalyst and enzyme
• Describe why enzymes are important in all living organisms.
• Describe how an enzyme works with reference to active site, enzyme-substrate complex and product.
• Explain the “lock and key” model.
• State the 5 properties of enzymes.
• State how to measure the activity of an enzyme
• Explain the effect of changes in temperature and pH on enzyme activity
• Design an experiment to test how temperature and pH affects the rate of a reaction.
• PLANT NUTRITION
• Write the word and chemical equation for photosynthesis
• Define photosynthesis
• State where the raw materials for the reaction come from
• Explain that chlorophyll transfers light energy into chemical energy in molecules, for the synthesis of carbohydrates
• State the uses of sugars in plants
• Describe how to test for oxygen
• Draw and label a leaf
• Identify and label the different tissue layers inside a leaf
• Explain how leaves are adapted for photosynthesis
• Describe how the stomata open and close
• Describe how to test a leaf for starch, explaining what each step does
• Describe how test for each of the factors necessary for photosynthesis
• Define the rate limiting factor
• Describe how to investigate the effect of varying temperature, light intensity and carbon dioxide concentration on the rate of photosynthesis
• Draw the graph of results and describe them
• Describe the effect of increasing light intensity on the rate of photosynthesis at 2 concentrations of carbon dioxide
• Explain the use of carbon dioxide enrichment, optimum light and temperature in a glasshouse system and how these factors are controlled
• Describe the importance of nitrate ions and magnesium ions in plant nutrition
• Explain the effects of nitrate and magnesium deficiency on plants
• Explain how leguminous plants improve the nitrogen content in soil
• Describe an experiment to test which nutrients are needed for plant growth
• Explain the difference between chemical and natural fertilisers and the advantages and disadvantages of each.
• Use hydrogen carbonate indicator solution to investigate gaseous exchange of an aquatic plant kept in the light and in the dark
• HUMAN NUTRITION
• Define nutrition and balanced diet
• State the 7 nutrients needed in a balanced diet and what these nutrients are needed for
• Describe the effect that age, sex, activity, pregnancy and breast feeding have on dietary requirements
• State how saturated fat is linked to high cholesterol and heart disease
• Describe how the lack of fibre is linked to bowel cancer
• State how fibre is linked to reducing the risk of heart disease.
• State what the unit of energy is
• Use the body mass index to tell if someone is obese
• State what diseases are linked to obesity
• Describe the difference between malnutrition and starvation
• State the importance of Vitamin C, D, iron and calcium and the deficiency symptoms that results from a lack of them.
• Define ingestion, digestion, absorption, assimilation, egestion
• Define and label where chemical and mechanical digestion take place
• Identify and name the 4 types of teeth and what they are used for,
• Describe the structure of a tooth
• Explain how plaque is formed and the steps in tooth decay
• Describe the proper care of teeth, and the use of fluoride
• Describe the events that occur in the mouth
• State what saliva comprises
• Describe swallowing
• Describe peristalsis, including the contraction of the circular and longitudinal muscles
• Describe the digestion of food in the stomach
• State what the sphincter muscles do
• State what chyme is
• Describe where bile is made, stored and released and how it helps with digestion
• Describe what is in pancreatic juice and what the different enzymes do
• State what the 3 parts of the small intestine are called, discussing digestion in the duodenum and absorption in the ileum
• Explain the structure of a villus
• Explain how the ileum is adapted for absorption
• State the functions of the liver and how the liver is involved in assimilation
• Describe the large intestine and its function
• Explain how cholera is transmitted and how it causes diarrhoea and dehydration
• Explain what oral rehydration therapy is and how it works.
• At the end of my course, students will be able to...