IGCSE (Edexcel) Biology 9-1 2.24 understand that a balanced diet should include appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, water and dietary fibre 2.25 identify the sources and describe the functions of carbohydrate, protein, lipid (fats and oils), vitamins A, C and D, the mineral ions calcium and iron, water and dietary fibre as components of the diet 2.26 understand how energy requirements vary with activity levels, age and pregnancy 2.27 describe the structure and function of the human alimentary canal, including the mouth, oesophagus, stomach, small intestine (duodenum and ileum), large intestine (colon and rectum) and pancreas 2.28 understand how food is moved through the gut by peristalsis 2.29 understand 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 2.30 understand that bile is produced by the liver and stored in the gall bladder 2.31 understand the role of bile in neutralising stomach acid and emulsifying lipids 2.32 understand how the small intestine is adapted for absorption, including the structure of a villus 2.33B practical: investigate the energy content in a food sample 7x presentations (with worksheets, and practice exam questions where available) for the human nutrition section of the IGCSE 9-1 course. Free revision lesson as part of lesson seven. Any and all feedback is appreciated

**IGCSE (Edexcel) Biology (9-1) ** 2.7 identify the chemical elements present in carbohydrates, proteins and lipids (fats and oils) 2.8 describe the structure of carbohydrates, proteins and lipids as large molecules made up from smaller basic units: starch and glycogen from simple sugars, protein from amino acids, and lipid from fatty acids and glycerol 2.9 practical: investigate food samples for the presence of glucose, starch, protein and fat 2.10 understand the role of enzymes as biological catalysts in metabolic reactions 2.11 understand how temperature changes can affect enzyme function, including changes to the shape of active site 2.12 practical: investigate how enzyme activity can be affected by changes in temperature 2.13 understand how enzyme function can be affected by changes in pH altering the active site 2.14B practical: investigate how enzyme activity can be affected by changes in pH Six lessons on biological molecules topic in IGCSE 9-1 biology. Exam questions included within lessons where available (including marking schemes). Core practical review lesson included. Any and all feedback appreciated

IGCSE (Edexcel) Biology (9-1) 1.1 to 2.4 - Classification of Organisms & Cell Structures 9 lessons included, with an additional free revision lesson for the topic. Each lesson contains a presentation and tasks (including all relevant worksheets). Exam questions and mark schemes are included within the presentations where available. Any and all feedback is appreciated

IAL Edexcel Biology - Year 12 All lesson for cardiovascular health for unit 1 for IAL Biology (Edexcel). 1.5 (i) know how a triglyceride is synthesised by the formation of ester bonds during condensation reactions between glycerol and three fatty acids (ii) know the differences between saturated and unsaturated lipids 1.6 understand why many animals have a heart and circulation (mass transport to overcome the limitations of diffusion in meeting the requirements of organisms) 1.7 understand how the structures of blood vessels (capillaries, arteries and veins) relate to their functions 1.8 know the cardiac cycle (atrial systole, ventricular systole and cardiac diastole) and relate the structure and operation of the mammalian heart, including the major blood vessels, to its function 1.9 (i) understand the role of haemoglobin in the transport of oxygen and carbon dioxide (ii) understand the oxygen dissociation curve of haemoglobin, the Bohr effect and the significance of the oxygen affinity of fetal haemoglobin compared with adult haemoglobin 1.10 understand the course of events that leads to atherosclerosis (endothelial dysfunction, inflammatory response, plaque formation, raised blood pressure) 1.11 understand the blood clotting process (thromboplastin release, conversion of prothrombin to thrombin and fibrinogen to fibrin) and its role in cardiovascular disease (CVD) 1.12 know how factors such as genetics, diet, age, gender, high blood pressure, smoking and inactivity increase the risk of cardiovascular disease (CVD) 1.13 understand the link between dietary antioxidants and the risk of cardiovascular disease (CVD) 1.15 be able to analyse and interpret quantitative data on illness and mortality rates to determine health risks, including distinguishing between correlation and causation and recognising conflicting evidence 1.16 be able to evaluate the design of studies used to determine health risk factors, including sample selection and sample size used to collect data that is both valid and reliable 1.17 understand why people’s perception of risks are often different from the actual risks, including underestimating and overestimating the risks due to diet and other lifestyle factors in the development of heart disease 1.18 (i) be able to analyse data on the possible significance for health of blood cholesterol levels and levels of high-density lipoproteins (HDLs) and low-density lipoproteins (LDLs) (ii) know the evidence for a causal relationship between blood cholesterol levels (total cholesterol and LDL cholesterol) and cardiovascular disease (CVD) 1.19 understand how people use scientific knowledge about the effect of diet, including obesity indicators, such as body mass index and waist-to-hip ratio, exercise and smoking to reduce their risk of coronary heart disease 1.20 know the benefits and risks of treatments for cardiovascular disease (CVD) (antihypertensives, statins, anticoagulants and platelet inhibitors) Presentations for each lesson inlcuded. PEQ included in presentations with mark schemes included. Any and all feedback much appreciated

IAL Edexcel Biology - Year 12 All lesson for biological molecules for unit 1 for IAL Biology (Edexcel). 1.1 understand the importance of water as a solvent in transport, including its dipole nature 1.2 (i) know the difference between monosaccharides, disaccharides and polysaccharides, including glycogen and starch (amylose and amylopectin) (ii) be able to relate the structures of monosaccharides, disaccharides and polysaccharides to their roles in providing and storing energy β-glucose and cellulose are not required in this topic. 1.3 CORE PRACTICAL 1 Use a semi-quantitative method with Benedict’s reagent to estimate the concentrations of reducing sugars and with iodine solution to estimate the concentrations of starch, using colour standards. 1.4 know how monosaccharides (glucose, fructose and galactose) join together to form disaccharides (maltose, sucrose and lactose) and polysaccharides (glycogen, amylose and amylopectin) through condensation reactions forming glycosidic bonds, and how these can be split through hydrolysis reactions 1.5 (i) know how a triglyceride is synthesised by the formation of ester bonds during condensation reactions between glycerol and three fatty acids (ii) know the differences between saturated and unsaturated lipids 2.6 (i) know the basic structure of an amino acid Structures of specific amino acids are not required. (ii) understand the formation of polypeptides and proteins (amino acid monomers linked by condensation reactions to form peptide bonds) (iii) understand the significance of a protein’s primary structure in determining its secondary structure, three-dimensional structure and properties (globular and fibrous proteins and the types of bonds involved in its three-dimensional structure) (iv) know the molecular structure of a globular protein and a fibrous protein and understand how their structures relate to their functions (including haemoglobin and collagen) Presentations for each lesson inlcuded. PEQ included in presentations with mark schemes included. Any and all feedback much appreciated