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Science Fox

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A secondary and sixth form science teacher. KS3-KS5 resources for science Activate 1 & 2, AQA 9-1 and A-Level biology.

A secondary and sixth form science teacher. KS3-KS5 resources for science Activate 1 & 2, AQA 9-1 and A-Level biology.
3.6.1.1 L1 Survival and response (AQA A-level)
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3.6.1.1 L1 Survival and response (AQA A-level)

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Full lesson, ready to use. Learning outcomes:​ Define a stimulus and response​ Examine the advantage of being able to respond to stimuli​ Describe taxes, kinesis and tropisms​ Explain how each type of response increases an organisms chances of survival
3.6.2.1 L4 Speed of an impulse (AQA A-Level biology)
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3.6.2.1 L4 Speed of an impulse (AQA A-Level biology)

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Learning outcomes: -Describe the factors that affect the speed of conductance of an action potential -Explain what is meant by the refractory period -Explain the role of the refractory period in separating one impulse from the next -Explain the concept of an all-or-nothing principle
3.6.1. Response to stimuli unit (5 lessons)
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3.6.1. Response to stimuli unit (5 lessons)

5 Resources
Contains the following lessons from part 1 of the organisms respond to changes in the environment section: L1 - Survival and response L2 - Plant growth factors L3 - A reflex arc L4 - Receptors L5 - Control of heart rate
3.6.2 Nervous co-ordination and muscles (AQA A-level)
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3.6.2 Nervous co-ordination and muscles (AQA A-level)

8 Resources
Contains the following lessons: L1 Neurons and the nervous system L2 Action potentials and nerve impulses L3 The passage of an action potential L4 Speed of a nerve impulse L5 Structure and function of synapses L6 Transmission across a synapse L7 Structure of a skeletal muscle L8 Contraction of skeletal muscle
Biological molecules - Part 1
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Biological molecules - Part 1

10 Resources
Introduction to Biological Molecules Overview of biological molecules and bonding basics. Spec No: 3.1.1 Monomers and Polymers Introduction to monomers and polymerization. Spec No: 3.1.1.1 Carbohydrates: Monosaccharides Structure and function of glucose and other monosaccharides. Spec No: 3.1.2 Carbohydrates: Disaccharides and Polysaccharides Formation of disaccharides and polysaccharides; tests for carbohydrates. Spec No: 3.1.2 Lipids: Triglycerides and Phospholipids Structure, function, and formation of lipids. Spec No: 3.1.3 Proteins: Amino Acids and Peptide Bonds Structure and properties of amino acids; peptide bonding. Spec No: 3.1.4 Proteins: Levels of Structure Primary to quaternary structures of proteins. Spec No: 3.1.4 Enzymes: Introduction to Enzyme Action Basic concepts of enzyme structure and function. Spec No: 3.1.4.2 Enzymes: Factors Affecting Enzyme Activity Exploring temperature, pH, and substrate concentration on enzymes. Spec No: 3.1.4.2 Required Practical 1 (RP1): Investigating the Effect of Temperature on Enzyme Activity Practical focusing on trypsin and temperature effects.