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Fundamental Biology for O Level Teaching Guide PDF

236 Pages·2012·9.28 MB·English
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Fundamental Biology for O Level Teaching Guide Ron Pickering Masooda Sultan 3 Contents Introduction ���������������������������������������������������������1 Investigating the effect of temperature on the rate of respiration ��������������������������������������������30 Demonstrations Investigating the stimulant effect of drugs �����31 Introduction to cell types ������������������������������������2 Investigating keeping cheese fresh without a Osmosis ���������������������������������������������������������������2 refrigerator �������������������������������������������������������33 Effect of temperature on enzyme activity ���������3 Investigating yogurt production �����������������������34 Chlorophyll in leaves�������������������������������������������4 Investigating food chains and food webs �������35 A model of the stoma ������������������������������������������4 Investigating the presence of nitrogen-fixing Surface area and digestion ��������������������������������5 bacteria �������������������������������������������������������������36 Respiration and transpiration in plants ������������6 Investigating air pollution �������������������������������37 Measuring water loss due to transpiration ��������6 Investigating water pollution ��������������������������38 Effect of stress on heart rate ������������������������������7 Investigating cloning in plants ������������������������39 Dealing with infection ����������������������������������������7 Investigating the conditions necessary for Kidney dialysis ����������������������������������������������������8 germination ������������������������������������������������������40 Homeostasis ��������������������������������������������������������9 Investigating germination with growth curves 41 The eye �����������������������������������������������������������������9 Investigating continuous and discontinuous How antagonistic muscles work ����������������������10 variation in human beings �������������������������������43 Causes of drug addiction ����������������������������������11 Investigating monohybrid crossing in pea CT scan and the lungs ���������������������������������������11 plants ����������������������������������������������������������������44 Cell division through mitosis ���������������������������12 Parts of a flower ������������������������������������������������12 Practical exercises A model for genetics �����������������������������������������13 Microscopes and how to use them ������������������46 Evolution ����������������������������������������������������������14 Making microscope slides �������������������������������48 Looking at cells ������������������������������������������������49 Investigations Measuring cells ������������������������������������������������50 Investigating the effect of temperature and pH Osmosis ������������������������������������������������������������51 on enzyme activity ��������������������������������������������15 Factors affecting the activity of catalase ��������52 Investigating the effect of light intensity on the Chlorophyll and photosynthesis ����������������������53 rate of photosynthesis ��������������������������������������16 Light, carbon dioxide, and photosynthesis �����54 Investigating the effect of light colour on Food tests ���������������������������������������������������������55 photosynthesis ��������������������������������������������������18 The role of enzymes in digestion ��������������������57 Investigating the absorption of light by Transpiration in leaves �������������������������������������58 chlorophyll �������������������������������������������������������19 Rate of transpiration ����������������������������������������59 Investigating oxygen production during Transport tissue in plants ��������������������������������60 photosynthesis ��������������������������������������������������20 Pulse and breathing rates ��������������������������������61 Investigating plant growth and soil acidity ����21 Measuring the energy values of foods �������������62 Investigating mineral ions and plant growth ��22 Demonstrating respiration ������������������������������63 Investigating the location of phloem in the Anaerobic respiration ��������������������������������������64 stem �������������������������������������������������������������������24 Skin and sensitivity ������������������������������������������65 Investigating the effect of physical activity on Heat loss from a model body����������������������������66 pulse rate ����������������������������������������������������������25 The function of perspiration ���������������������������67 Investigating respiration and heat energy ������26 Measuring the speed of reflexes ����������������������68 Investigating oxygen consumption during Preserving food ������������������������������������������������69 respiration ��������������������������������������������������������27 Decomposition of cellulose by bacteria ����������70 Investigating fitness and lung volume ������������28 The effects of soap and pH on bacteria ����������71 Evolution by natural selection ������������������������72 1 iii INVESTIGATIONS Alternative-to-Practical exercises Assessments Cell structure and organization �����������������������73 Cell structure ���������������������������������������������������169 Plant nutrition ���������������������������������������������������76 Observing plant cells in solution �������������������171 Animal nutrition ����������������������������������������������81 Enzymes ���������������������������������������������������������173 Transport in humans ���������������������������������������86 Investigating photosynthesis in leaves I �������176 Respiration ��������������������������������������������������������90 Investigating photosynthesis in leaves II ������179 Coordination and response �����������������������������95 Nutrition ���������������������������������������������������������181 Micro-organisms and biotechnology �������������100 Testing for glucose �����������������������������������������183 Development of organisms and continuity of Transport in plants and animals ��������������������186 life I �����������������������������������������������������������������105 The circulatory system ������������������������������������188 Development of organisms and continuity of Respiration �����������������������������������������������������190 life II ����������������������������������������������������������������109 Excretion ��������������������������������������������������������192 Inheritance �����������������������������������������������������113 Homeostasis ���������������������������������������������������194 Nervous system and hormonal coordination 196 Worksheets Receptors and senses ��������������������������������������198 Osmosis in potato tissue ��������������������������������118 Smoking ����������������������������������������������������������200 Enzymes and industry �����������������������������������120 Bacteria and other micro-organisms ������������203 Food, feeding, and health ������������������������������122 Feeding relationships �������������������������������������205 Daily energy requirement �������������������������������125 Malaria ������������������������������������������������������������207 The action of lipase ����������������������������������������126 Recycling of energy, carbon, and nitrogen ���209 Transport in plants �����������������������������������������128 Human impact on the environment �������������211 The beating heart �������������������������������������������129 Water pollution ����������������������������������������������213 Heart and heart disease ���������������������������������132 Asexual reproduction ��������������������������������������215 Using a spirometer �����������������������������������������134 Seed growth and germination �����������������������217 Excretion and homeostasis ���������������������������136 Human reproduction �������������������������������������219 Keep it cool! ���������������������������������������������������137 Variation and inheritance ������������������������������221 Coordination ��������������������������������������������������138 An alcohol problem ����������������������������������������139 Answers to worksheets 223 Tobacco smoke and lung cancer �������������������140 Answers to assessments 227 Micro-organisms in biotechnology ����������������142 Growing plants as food for humans �������������143 Construction of a food web ���������������������������146 Natural insecticides ���������������������������������������148 Reproduction and growth in plants ��������������151 Inheritance I ���������������������������������������������������152 Inheritance II �������������������������������������������������156 DNA control of protein synthesis ������������������157 Human chromosomes, twins, and triplets ���159 Animals and plants in biotechnology ������������162 Animals in medical research—What do you think? ��������������������������������������������������������164 1 iv INVESTIGATIONS Introduction to Fundamental Biology for O Level Teaching Guide This Teaching Guide has been written for teachers preparing students for the O Level Biology exam and complements the material presented in the student’s book, Fundamental Biology for Cambridge O Level� This Guide contains a number of resources which will enable the teacher to deliver the course more easily and effectively: Suggested demonstrations The demonstrations suggested in this Guide can be carried out by teachers before explaining a topic� These 20 demonstrations involve presenting material and conducting classroom activities to stimulate students’ interest in a new topic� Clear instructions have been provided to guide teachers in conducting the demonstrations effectively� Suggested investigations The investigations suggested in this Guide can be assigned to students after a certain topic has been discussed in class� These 25 investigations would help students to conduct research and design investigations independently outside the classroom to explore the topics covered in class� The instructions in the Guide offer sufficient flexibility to enable students to devise their own strategy, without prescribing a particular method� Suggested practical exercises This series of exercises provides guidance for practical work which might be used to support the content in the student’s book� Each of the 25 exercises includes a list of materials and apparatus to be used, and step-by-step instructions on the collection of valid data� Materials and apparatus are chosen to be simple and readily available in most centres delivering this subject� Exercises are quantitative wherever possible, and each of them includes appropriate assessment opportunities� Alternative-to-practical exercises Alternative-to-practical exercises have been included in this Guide to provide practice to students appearing for the ATP exam� Effort has been taken to develop a questioning strategy and style that would enable students to prepare themselves for the final examinations� These 10 exercises cover most of the important topics from the curriculum and can be administered to students at the end of the relevant topics from the student’s book rather than towards the end of the course� Worksheets The worksheets included in this Guide have been developed to facilitate the teacher in providing reinforcement material to students after a topic has been covered in class� All of the 25 worksheets may be assigned either to be completed in class or as homework� Assessment sheets The 25 assessment sheets provided in this Guide can be used to test students’ comprehension after a topic has been completed in class� The assessment questions have been designed to enable students to grasp the questioning style they are likely to come across in their examinations� 1 1 DEMONSTRATIONS DEMONSTRATIONS Introduction to cell types This demonstration might be conducted in the classroom to support discussion on cell size and shape� Aim To demonstrate that living things are composed of cells and that cells exist in many shapes and sizes Equipment ■ 9 sheets of paper divided into 3 sets with each set containing bark rubbings from three different trees ■ overhead projector (OHP) or slide projector ■ Transparencies of diagrams of nerve cells, root hair cells, red blood cells, white blood cells, and xylem cells� If a slide projector is to be used, projector slides of the above cells could be used alternatively� Method of preparing bark rubbings (To be carried out by the teacher before the class) 1 Select three different trees� 2 Pin three sheets of paper on the trunk of each tree� 3 Rub a brown or green crayon lightly over the paper� Bark rubbings will be produced on the paper with cells of different shapes and sizes outlined depending on the type of tree� Method of class demonstration 1 Divide the class into 3 groups� 2 Distribute one set of bark rubbings, consisting of one from each type of tree, to each group� 3 Ask each group to compare the shape and size of the cells� 4 Take the students to an audio-visual room or draw the curtains over the windows in the classroom� Display the transparencies/slides on a screen using the OHP/slide projector� 5 Again ask the students to compare the shape and size of the various cells� Explanation Explain that the variations in cell size, shape, and structure are adaptations for performing specialized functions in a given environment or habitat� Osmosis This demonstration might be conducted in the classroom to support discussion on osmosis� Aim To demonstrate that osmosis involves the movement of water molecules from a region of higher concentration to a region of lower concentration across a semi-permeable membrane� 1 2 DEMONSTRATIONS Equipment ■ salted potato crisps or any other salted snacks ■ cucumber slices or any other fresh vegetables Method 1 Ask a few students to eat a handful of the salted snacks� 2 Ask another group to eat the cucumber slices� 3 Ask the students in the two groups whether they feel thirsty� More students who ate the salted snacks will feel thirsty compared with the students who ate cucumber slices� Explanation Explain that because the salted snacks have a higher concentration of salt and a lower concentration of water than the cells of the mouth, water moves out of the cells of the mouth� As a result, the mouth becomes dry and the students feel thirsty� Effect of temperature on enzyme activity This demonstration might be conducted in the classroom to support discussion on enzyme activity� Aim To demonstrate that enzymes become denatured at high temperatures Equipment ■ two test tubes ■ 3% hydrogen peroxide solution ■ piece of raw potato ■ piece of cooked potato Method 1 Fill 1/3 of a test tube with hydrogen peroxide solution� 2 Add the piece of raw potato and observe the bubbles given off� 3 Fill 1/3 of another test tube with hydrogen peroxide solution� 4 Add the piece of cooked potato and ask students to note what they observe� Explanation Explain to students that bubbles are given off in the first case because the enzymes in the potato act on the hydrogen peroxide to break it up into oxygen gas and water� Bubbles are not given off in the second case because the high cooking temperature has denatured the enzymes so they cannot act upon the hydrogen peroxide� 1 3 DEMONSTRATIONS DEMONSTRATIONS Chlorophyll in leaves This demonstration might be conducted in the classroom to support discussion on the function of chlorophyll during photosynthesis� Aim To demonstrate that while chlorophyll is necessary for photosynthesis, several types of chlorophyll are present in leaves Equipment ■ a few spinach leaves ■ rubbing alcohol ■ glass jar ■ filter paper ■ bowl ■ hot water Method 1 Cut up the spinach leaves into very fine pieces� 2 Pour some rubbing alcohol into the glass jar and transfer a small quantity of the leaves into the jar� 3 Pour some hot water into the bowl and stand the covered jar in it� Stir the leaves in the alcohol from time to time� 4 After about an hour, insert a strip of filter paper into the glass jar so that it dips into the green- coloured liquid� 5 As the liquid rises up the filter paper, draw students’ attention to the yellow and orange bands that form on the filter paper� Precaution Alcohol is flammable� Explanation Explain to students that the filter paper acts as a chromatography paper and separates the different types of chlorophyll from the green liquid� Each type of chlorophyll has its own unique properties and absorbs light of different wavelengths� A model of the stoma This demonstration might be conducted in the classroom to support discussion on the structure and function of stomata� Aim To demonstrate the opening and closing of stomata and the mechanism of guard cells Equipment ■ two empty balloons ■ glue ■ OHP slides of open and closed stomata 1 4 DEMONSTRATIONS Method 1 Place the two empty balloons side by side� 2 Apply some glue in the centre of the sides of the balloons that face each other� (Do not stick them together!) 3 Inflate the two balloons after the glue has dried� 4 Point out to the students that the two balloons inflate except for the region where the glue has been applied because this region has lost its elasticity� The balloons take on a bean-shaped appearance and when placed end-to-end with the glued sides facing each other a space is left in the centre� 5 Deflate the balloons� When the balloons are deflated, they lie next to each other leaving no space in the centre� 6 Supplement this demonstration by showing OHP slides of open and closed stomata� Explanation Explain to students that the inflated balloons represent turgid guard cells that have thickened walls on one side (the areas where glue has been applied) causing a space called a stoma to be created� The deflated balloons represent flaccid guard cells resulting in the closing of the stoma� Surface area and digestion This demonstration might be conducted in the classroom to support discussion on the importance of surface area in digestion� Aim To demonstrate the importance of surface area in digestion Equipment ■ two beakers containing equal volumes of water ■ sugar cubes ■ granulated sugar ■ weighing balance Method 1 Place the two beakers on a table� 2 Weigh out equal masses of sugar cubes and granulated sugar� 3 Place the sugar cubes in one of the beakers and the granulated sugar in the other� 4 Without stirring the water, ask students to observe and note which beaker the sugar dissolves in more rapidly� Explanation Explain to students that the granulated sugar has a greater surface area than the sugar cubes� This allows more water molecules and sugar molecules to come into contact and as a result the granulated sugar dissolves more rapidly� During digestion, food particles are broken down to provide a greater surface area for digestive enzymes to act upon� 1 5 DEMONSTRATIONS DEMONSTRATIONS Respiration and transpiration in plants This demonstration might be conducted in the classroom to support discussion on respiration and transpiration in plants� Aim To demonstrate that water is transpired from the leaves of a plant Equipment ■ a potted plant ■ plastic wrap Method 1 Wrap a leaf of the potted plant in plastic wrap and place it near a window� 2 Towards the end of the class, ask students to observe the water droplets on the inside of the plastic wrap� Explanation Explain to students that the water droplets have formed as a result of condensation of the water vapour given off by the leaf during respiration and transpiration� Measuring water loss due to transpiration This demonstration might be conducted in the classroom to support discussion on transpiration in plants� Aim To demonstrate how to measure the amount of water transpired using a weighing balance Equipment ■ plant cutting with stem ■ tap water ■ cooking oil ■ weighing balance ■ measuring cylinder Method 1 Bring a prepared plant cutting to the classroom� (Make sure it is a leafy one�) 2 Fill a measuring cylinder with tap water and place the plant cutting in it� Pour some cooking oil over the water to prevent the water from evaporating� 3 Weigh the set-up on the weighing balance and then place it in a sunny area� 4 Take readings at regular intervals over the next 2-3 days� Note any changes in the volume of the water and the mass of the set-up� 1 6

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