BIOLOGY
1 Define enzymes as proteins that function as biological catalysts.
2 Investigate and describe the effect of changes in temperature on enzyme activity.
3 Explain the effect of changes in temperature on enzyme activity.
4 List the chemical elements that make up carbohydrates, fats and proteins.
5 Define nutrition as taking in of nutrients which are organic substances and mineral ions, containing raw materials or energy for growth and tissue repair, absorbing and assimilating them.
6 Describe the structure of large molecules made from smaller basic units, i.e. simple sugars to starch and glycogen, amino acids to proteins, fatty acids and glycerol to fats and oils.
Describe tests for: starch (iodine solution), reducing (simple) sugars (Benedict’s solution), protein (biuret test) and fats (ethanol).
7 List the principal sources of, and describe the importance of:
• carbohydrates,
• fats,
• proteins,
• vitamins (C and D only),
• mineral salts (calcium and iron only),
• fibre (roughage),
• water.
Describe the use of microorganisms in the manufacture of yoghurt.
Describe the deficiency symptoms for vitamins (C and D only) and mineral salts (calcium and iron only).
Define the organs of the digestive system along with its function.
define the different types of teeth along with their funtion
BIOLOGY
1 Define enzymes as proteins that function as biological catalysts.
2 Investigate and describe the effect of changes in temperature on enzyme activity.
3 Explain the effect of changes in temperature on enzyme activity.
4 List the chemical elements that make up carbohydrates, fats and proteins.
5 Define nutrition as taking in of nutrients which are organic substances and mineral ions, containing raw materials or energy for growth and tissue repair, absorbing and assimilating them.
6 Describe the structure of large molecules made from smaller basic units, i.e. simple sugars to starch and glycogen, amino acids to proteins, fatty acids and glycerol to fats and oils.
Describe tests for: starch (iodine solution), reducing (simple) sugars (Benedict’s solution), protein (biuret test) and fats (ethanol).
7 List the principal sources of, and describe the importance of:
• carbohydrates,
• fats,
• proteins,
• vitamins (C and D only),
• mineral salts (calcium and iron only),
• fibre (roughage),
• water.
Describe the use of microorganisms in the manufacture of yoghurt.
Describe the deficiency symptoms for vitamins (C and D only) and mineral salts (calcium and iron only).
Define the organs of the digestive system along with its function.
define the different types of teeth along with their funtion
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