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Full Description
This work is fully revised for the new Advanced Level specifications. There are structured practicals offering a stimulating approach to Biology. Exploratory, open-ended investigations help develop ideas and encourages an independent study approach. Students are encouraged to use practical work to gain information that consolidates biology theory. Opportunities for development of Key Skills given throughout.
Contents
Part 1 Molecules to organismscultures; food tests; comparison of the chemical composition of various foodstuffs; quantitative food tests; perception of sweetness in drinks and foods; analysis of the aminoacids in a protein by paper chromatography; separation of the pigments in red cabbage by two-way chromatography; analysis of the amino acids in a protein by paper electrophoresis; vitamin C content of various fruits; effect of storage on the presence of sugars and vitamin C; examination of animal cells; cheek cell sampling; examination of plant cells; the fine structure of cells; getting the best out of your microscope; special techniques in microscopy; measuring the size of an object under the light microscope; examination of animal tissues; examination of plant tissues; how to cut and stain plant sections; different kinds of structural organization in organisms; the taxonomic hierarchy; classification of organisms; projects. Part 2 Respiration, nutrition and transport: determining the water potential of potato tuber cells by the weighing method; determining the water potential of potato tuber cells by the density method; determining the solute potential of cell sap of plant epidermal cells; the influence of water potential on dandelion scapes; synthesis of starch using an enzyme extracted from a potato tuber; effect of exposure to different temperatures on the molecular structure of an enzyme; effect of temperature on the rate of reaction; effect of enzyme and subtrate concentrations on the hydrolysis of sucrose; influence of pH on the activity of potato catalase; effect of bead size on the activity of immobilized yeast or catalase; enzyme immobilization using lactase; removal of urea from solution using immobilized urease; use of pectinase in the production of fruit juice; the efficiency of various treatments intended to preserve milk; effect of age on the characteristics of milk; yoghurt production; the optimum conditions for dry matter production by a fermenter; effect of temperature on the oxygen consumption of organisms; determination of the respiratory quotient; effect of temperature on the rate of anaerobic respiration of yeast; conditions for brewing or dough production; dissection; dissection of the gaseous exchange system of the rat; microscopic structure of the mammalian gaseous exchange system; how to use a spirometer; ventilation of the lungs in the human; gaseous exchange in a fish; gas analysis; comparing the composition of exhaled air before and after exercise; effects of a training programme for humans; dissection of the mammalian alimentary canal; microscopic structure of the mammalian gut wall; digestion of starch; digestion of protein; digestion of fat; use of a calorimeter to determine the energy contents of foods; assessment of body fat using callipers; structure of leaves; separation of photosynthetic pigments by chromatography (part contents)
