8/12/2019 Bio Atp Topics
1/2
O LEVEL Biology 5090 ATP
Important Topics:
Osmosis in potato strips
Diffusion across visking tubing/partially permeable
membranes
Effect of temperature and pH on enzymes
Effect on enzymes
o On agar jelly
o On starch in visking tubing
Food tests (starch, reducing sugars, proteins, fats)
Plants
o
Testing leaf for starch (stages and reasons)o Transpiration
(factors affecting it: wind humidity temperature
light)
o Release and absorption of gases involved in photosynthesis
(CO2, O2, water vapour)
o Factors affecting photosynthesis (light intensity, CO2
concentration, chlorophyll, water)
o
Seed structure (radicle plumule testa cotyledon etc)o
Labelling pea pod, fruits and flowers
o Effect of light and heat on animals in leaf litter
o Structure of xylem vessels
o Methods of pollination
o Methods of seed dispersal
o Germination (requirements, changes in dry mass)
o Location of vascular bundles in stem and roots
o
Difference in numbers of upper and lower stomata
o Mechanism of guard cells to open close stomata
o Testing for release of water through stoma (using cobalt
chloride paper)
o Testing for release of oxygen through stoma (using water
hydrilla plant and inverted funnel)
o Effect of ions (nitrates and magnesium) on plant growth
o
Importance of sexual and asexual reproduction Teeth (types,
functions, protection)
8/12/2019 Bio Atp Topics
2/2
Blood (composition and functions)
Release of CO2in exhaled air due to respiration
Inheritance
o
monohybrid resulting in 3:1 ratioo
Identification of sex chromosomes in humans
o Identification of mutation relating to chromosome 21
Eye (structure, working of lens and iris)
Sensitivity of body areas especially fingers
Reflex arc pathway
Bones and joints of arms (radius ulna humerus scapula, ball
and
socket joint, hinge joint)
Role of skin in body temperature regulation
Food chains including pyramids of numbers and biomass
Response to environmental conditions and movement of animals
to preferred environment
Types of bacteria and their role in milk curdling
Skills:
Preparation of microscopic slides Drawing and calculating
magnification
Drawing graphs (lines and curves) and bar charts
Observing differences
