Topics
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Describing the structure and function of the human alimentary canal, including the mouth, esophagus, stomach, small intestine (duodenum and ileum), large intestine (colon and
rectum) and pancreas
Understanding how food is moved through the gut by peristalsis
Understanding the role of digestive enzymes including the digestion of starch to glucose by amylase and maltase, the digestion of proteins to amino acids by proteases and the digestion of lipids to fatty acids and glycerol by lipases.
Understanding that bile is produced by the liver and stored in the gall bladder.
Understanding the role of bile in neutralising stomach acid and emulsifying lipids.
Understanding how the small intestine is adapted for absorption, including the structure of a villus
Understanding the role of enzymes as biological catalysts in metabolic reactions
Understanding how temperature changes can affect enzyme function, including changes to the shape of active site
Understanding how enzyme function can be affected by changes in pH altering the active site
Practical Skills
Investigating how enzyme activity can be affected by changes in temperature
Investigating how enzyme activity can be affected by changes in pH
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