FIRST TERM : (FROM 5/9/07 –31/1/08) 18 teaching weeks (18x9=162 periods)

Learning Objectives

Contents

Learning and teaching activities

IT teaching elements

Teaching wks

Section I.

The Cell

I. Chemical constituents

  A. Carbohydrates

    i. the chemical structure of glucose

    ii. the types of carbohydrates : monosaccharides ,

      disaccharides and polysaccharides.

   iii. the formation of glycosidic bond

   iv. the function of carbohydrates as an energy

     source :

     glucose as an immediate energy source, starch and glycogen as storage compound.

   v. the function of carbohydrates as structural

     materials:

     cellulose as component of cell wall.

  vi. the functions of starch and cellulose in relation to

     their molecular structure.

 B. Lipids

   i.  the basic components of triglycerides.

   ii.  the functions of lipids as an energy source.

      Triglycerides as storage compounds

   iii. the functions of lipids as structural compounds:

      Phospholipid as components of membrances.

   iv. the function of lipids as regulatory substances ,       

     with awareness of cholesterol as a precursor of  

     Steroid hormones and vitamin D.

 

 

 

 

1.Use models to show the structure of carbohydrates.

2. ask students to list different

  types of carbohydrates.

3. Use ball and stick model to

  illustrate the formation of

  glycosidic bond.

4. Explore the functions of

  carbohydrates

 

 

 

1. explore students’ ideas

  about the chemical compos-

  tion and functions of lipids

 

 

 

1.Use audiovisual materials to show the structure of

carbohydrates .

2. Use the powerpoint to

  illustrate the structure of

  carbohydrates.

  (20 minutes)

 

 

 

 

 

1. Use the powerpoint to

  illustrate the structure of

  lipids.

2. Search for information on the

  sources and importance of

  cholesterol in the internet.

  (30 minutes)

1-2(16LP+6EP)

Learning Objectives

Contents

Learning and teaching activities

IT teaching elements

Teaching wks

Section I.

 the cell

C. Proteins

   i. amino acids as the monomers that make up proteins.

  ii. peptide bonds and polypeptide chains .

 iii. the 3D conformation of proteins its ultimate

    dependence upon amino acid sequence and its

    functional significance.

  iv. the functions of protein as structural components.

     e.g. in cell membrane and cytoplasm.

  v. the roles of proteins as enzymes, hormones and

    antibodies.   

D. Nucleotides and nucleic acids

   i. the basic components of nucleotides.

  ii. mononucleotides: ATP as energy carrier,

    dinucleotides : NAD as a coenzyme,

    polynucleotides : RNA and DNA

E. Inorganic components

   i. the presence of inorganic ions in cells/

  ii. the biological significance of water in relation to

    its properties.

 

 

 

 

 

 

 

 

1.Use food tests to identify food substances in a range of biological materials

  quantitatively.

2. Design and perform

  investigation to identify

  and analyse the occurrence

  of food substances in foods

  and other biological

  materials.

3. Discuss the possible roles of

  inorganic ions in cells.

4. Discuss possible benefits

  of drinking mineral water

  or isotonic drinks in daily

  life.

5. Discuss whether life can exist without water.

1. Use models or audiovisual

  to show the structure of

  proteins.

 

 

 

 

 

 

2.Use models or audiovisual

  to show the structure of
  DNA

 

 

 

3. audiovisual to show the

  importance of water.

   (40 minutes)

 

Learning Objectives

Contents

Learning and teaching activities

IT teaching elements

Teaching wks

Section I.

the cell

II. Cell structures

   i. the variety of cell structures and function .

  ii. the ultra-structures and their functions in plant and

    animals cells: nucleus, cell wall, cell membrane ,

    vacuole, chloroplast, mitochondrion, lysosome,

   ribosome, endoplasmic reticulum and Golgi-  

    apparatus

 iii. the fluid mosaic model of membranes.

 iv. the structure of prokaryotic ells and eukaryotic cells.

 

1. Provide students with a

  variety of biological things

  such as sections and ask

  students to observe and

  record with the annotated

  drawings under LP/HP.

2. Prepare temporary mounts

  of leaf epidermis, free-hand section of herbaceous stems

  and use simple staining

  techniques.

3.Measure cell size using microscope with a micrometer graticule.

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Use audiovisual to show

  the cell organelles

2. demonstrate the preparation

  of microslides with free-hand

  sectioning with microslide

  projector.

   (30 minutes)

3(8LP+3EP)

Learning Objectives

Contents

Learning and teach. activities

IT teaching  elements

Teaching wks

 

III. Transport of substances in and out of the cell

   i. the selectively permeability of membranes.

  ii. the destruction of membranes at high temperature

     and by some chemicals e.g. chloroform,ethanol.

  iii. the processes of diffusion, osmosis and active

    transport.

  iv. the processes pf pinocytosis and phagocytosis.

   v. turgor and plasmolysis in plant cells with

     reference to water potential , solute potential and

     pressure potential.

 

1.design investigation to study the effects of temperature

  and chemicals on membrane

  permeability.

2. use materials such as the red

  lower epidermis of the leaf

  of some ornamental plants

  (Rhoeo discolor) to show

  plasmolysis of plant cells.

3. use materials , the epidermis of onion scale leaves and potato tuber tissue to determine the solute potential or water

  potential of plant cells

 

1. demonstration with slideshow

2. demonstration with videotape

3. group demonstration with

  projector.

   (30 minutes)

4-5(10LP+3EP)

Section I.

the cell

IV. Enzymes

   i. the protein nature of enzymes.

  ii. the role enzymes as catalysts in lowering activation

    energy through the formation of enzyme-substrate

    complex.

 iii. the concept of active site and enzyme specificity.

 iv. the induced-fit model of enzyme action.

  v. the effects of temperature ,pH, enzyme  

    concentration and substrate concentration on the 

    rate of enzymatic reactions.

 vi. the effects of cofactor, reversible inhibitors

   (competitive and non-competitive ) and inreversible

   inhibitors on the rate of enzymatic reactions.

 vii. end-product inhibition.

viii. the application of enzymes.

 

1. design investigations to

  study the effects of different

  factors  on the rate of

  enzymatic reactions.

  (suitable enzymes include

   amylase, urease, catalase

   and obtained form living

   tissues and commercial

   products)

2. explore students’

  knowledge of the use of

  enzymes in everyday life.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. demonstration with video

2. search the information of

  enzymatic reaction in the

  internet.

  (30 minutes)

5-6(14LP+6EP)

Learning Objectives

Contents

Learning and teach. activities

IT teaching  elements

Teaching wks

SectionII. Energetics

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I. Photosynthesis

  A. Site of photosynthesis

  i. the structure of dicotyledonous leaves in relation to

    photosynthesis.

 ii. the structure of chloroplast in EM.

 iii. the occurance of different pigments in chloroplast.

 iv. the absorption spectra of chlorophyll pigments and

    the action spectrum of photosynthesis.

  B. Photochemical reactions :

     (1) electrons in chlorophylls are excited by light

        energy, without photosystems I and II.

     (2) energy from excited electrons generates ATP

     (3) photolysis of water provides hydrogen for the

        reduction of NADP and oxygen gas is released.

 C. Carbon fixation- an outline of Calvin cycle  :

     (1) carbon dioxide is accepted by a 5-C compound to form two molecules of a 3-C compound.

     (2) reduction of the 3-C compound by reduced NADP to triose phosphate, some of which

        combine to yield hexose phosphate which is

        subsequentlymetabolized to sucrose and starch.

     (3) metabolism of some of the triose phosphate to

        provide a supply of the 5-C carbon acceptor.

   ii. triose phosphate can be used as a substrate to

     produce lipids and amino acids.

 D. Factors affecting the rate of photosynthesis

    i. the effects of light intensity, carbon dioxide

      concentration and temperature on the rate of

      photosynthesis.

   ii. the concept of limiting factors, as exemplified by

     light intensity and carbon dioxide concentration.

  iii. the principle for maximizing plant growth in

     greenhouse by the control of light, temperature and

     carbon dioxide concentration.

 

 

1. ask students to collect a

  variety of broad leaves to

  see the common features

  of the leaves and relate them

  to photosynthesis.

2. Examine a section of dicot

  leaf microscopically.

 

3. Extract leaf pigments with

  extracting solvent, and

  separate them by paper

  chromatography.

4.show pictures of the spectum

 of white light passing through

 a chlorophyll extract and a

 prism to deduce the light

 absorption property of

 chlorophyll.

5. design and investigate the

  possible effects of various

  factors on the rate of photo-

  synthesis using bubbler, syringe,J-tube or a data logger with oxygen or pressre sensors.

6. discuss how to increase the

  yield of plants through the

  design of a greenhouse.

 

1. use audiovisual materials to

  illustrate the photochemical

  reactions.

2.to investigate the importance

  of photochemical reactions in the internet.

3. construct a flow chart to show the process of photochemical

  reaction (powerpoints)and carbon fixation.

   (40 minutes)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4. demonstration with video

  record.

 

 

 

.

 

 

5. video of greenhouse in the internet.

   (15 minutes)

7-8(15LP+8EP)

SectionII. Energetics

 

II. Chemosynthesis

   i. the general nature of chemosynthesis using   

     nitrifying bacteria as an example.

 

 

1. search for information on the

  importance of other types of

  bacteria in the maintenance of

  the ecosystem. 

9(2LP)

 

III. Respiration

   The importance of respiration in converting chemical Energy in food to chemical energy in ATP.

   A. the sites of respiration

   i. the sites of the various biochemical pathways of

     respiration.

   ii. the structure of mitochondrion as shown in EM.

   B. Glycolysis

     An outline of glycolysis to show :

    i. the phosphorylation of glucose.

    ii. the breakdown of hexose phosphate to triose

     phosphate.

   iii. the conversion of trisoe phosphate to pyruvate 

      with the production of reduced NAD and ATP

   C. Aerobic pathway

    i. the conversion of pyruvate to acetlyl-CoA

   ii. an outline of the Krebs cycle to show :

     (1) the combination of acetyl-CoA with a 4-C

        compound to form a 6-C compound.

     (2) the 6-C compound undergoes a series of

        reactions to regenerate the 4-C compound with the release of carbon dioxide.

     (3) the production of reduced NAD and ATP.

  iii. lipids and proteins cab be used to produce reduced

     NAD and ATP.

 iv. the electron transport chain as a process of oxidative      phosphorylation , the role of molecular oxygen.

 

1.discuss the ways to measure

  the rate of aerobic

  respiration in plants and

  animals.

2. design and perform

the investigations to find

the rate of anaerobic

respiration in yeast.

 

1. Slide show to show the EM

  of mitochondrion.

2. read how scientists worked out the glycolytic pathway in

  the internet.

3. construct a flow chart to show

  the process of glycolysis.

4. search for the information on the brewing of beer and wine

  making

9-11(15LP+8EP)

 

D. anaerobic pathway

   i. the fate of pyruvate under anaerobic condition.

  ii. the formation of lactic acid in muscle , the oxygen

    debt.

  iii. the formation of ethanol and carbon dioxide in yeast.

  E. Energy yield

   i. the camparison of the energy yield of aerobic and

    anaerobic respiration, without calculating the number

    of ATP produced.

  F. Role of ATP

    The role of ATP in energy transfer.

 

 

 

Learning Objectives

Contents

Learning and teaching activities

IT teach3ng lements

Teaching wks

Section III:

Genetics and Evolution

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Section III.

Genetics and Evolution

 

 

 

 

 

 

 

 

 

 

 

 

 

I. Genetics

  (The experiments of Mendel, Meselson and Stahl etc. have contributed to the understanding of genetics.)

 A. Nature and action of the gene

    i. The structure and chemical nature of DNA .

    ii. The semi conservative nature of DNA replication.

   iii. The features of the genetic code.

   iv. The roles of DNA and RNAs in protein synthesis.

    v. The genes can be turned on and off.

 B. Structure of chromosome

  The organization of DNA into chromosomes in eukaryotic cells.

 C. Cell cycle

   i. interphase – duplication of DNA

  ii. nuclear division

    a. Mitosis :  behaviour of chromosomes at prophase, metaphase, anaphase and telophase ; the significance of mitosis.

    b. Meiosis : behaviour of chromosomes during first and second divisions of meiosis including chiasma formation ,crossing over , the significance of meiosis.

  iii. an outline of cytoplasmic division in animal and plant cells.

 D. Inheritance of discrete characters

   i. monohybrid and dihybrid crosses.

   ii. backcross and test cross.

  iii. dominance and recessiveness.

  iv. In complete dominance and codominance.

  v. multiple alleles.and sex-linked traits.