Learning outcomes:
Describe the gross and microscopic structure of a skeletal muscle
Describe the ultrastructure of a myofibril
Explain how actin and myosin are arranged within a myofibril.
Learning objectives:
-Distinguish between nervous and hormonal co-ordination
-Describe the structure of a myelinated motor neuron
-Describe the different types of neuron.
This is for the AQA A-level biology specification: Unit: 3.6 Organisms respond to changes in their environment
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
Learning objective:
Explain how terrestrial plants and insects balance the need for gas exchange and the need to conserve water
Includes summary questions, quiz and exam questions w/ MS.
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
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
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
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.