- A balanced diet should include carbohydrates, proteins, lipids, vitamins, minerals, water and fibre. These components have various functions like providing energy, growth and repair.
- The human digestive system includes the mouth, esophagus, stomach, small intestine, large intestine and pancreas. Food moves through the system by peristalsis and is broken down by enzymes.
- Factors like age, activity levels and pregnancy affect energy requirements. Sedentary lifestyles require less energy than active ones. Calorimetry can be used to investigate the energy content of foods.
Mr Exham IGCSE - Movement In And Out Of Cellsmrexham
This is a presentation designed to help explain the section of the Edexcel IGCSE Biology course about movement in and out of cells. For more help with IGCSE Biology please visit mrexham.com
This is a presentation designed to help explain the section of the Edexcel IGCSE Biology course about respiration. For more help with IGCSE Biology please visit mrexham.com
Edexcell Biology;
Most year 10 & 11 syllabus points by ppt.
Used in lessons to scaffold class teaching and as a revision resource for students
These resources are from many sources
Mr Exham IGCSE - Movement In And Out Of Cellsmrexham
This is a presentation designed to help explain the section of the Edexcel IGCSE Biology course about movement in and out of cells. For more help with IGCSE Biology please visit mrexham.com
This is a presentation designed to help explain the section of the Edexcel IGCSE Biology course about respiration. For more help with IGCSE Biology please visit mrexham.com
Edexcell Biology;
Most year 10 & 11 syllabus points by ppt.
Used in lessons to scaffold class teaching and as a revision resource for students
These resources are from many sources
This is the first PowerPoint in the mrexham IGCSE Biology series. It is also available on iBooks.
It covers the Cells section from life processes of the Edexcel IGCSE Biology course
Powepoint presentation on the Nervous System, its function and composition. Nerves and neurons - Nerve impulses- Synapse- Reflex action- Reflex arc. - Notes on the eye. links to further study
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Presentation on the Cell structure, organelles, tissues, organ systems and organisms. Designed for IGCSE Cambridge Biology
Added sample exam style questions to test your knowledge at the end of the slides.
Embark on a journey through the intricate realm of nutrition with our meticulously crafted PowerPoint presentation. Delve deep into the core concepts outlined in the International General Certificate of Secondary Education (IGCSE) Cambridge International Examinations (CIE) Biology syllabus. Designed to elucidate the fundamental principles and mechanisms governing nutrition, this presentation serves as an invaluable resource for students, educators, and enthusiasts alike.
Our presentation meticulously dissects each component of the nutrition section of the IGCSE CIE Biology syllabus, offering a comprehensive understanding of the intricate interplay between organisms and their nutritional requirements. Through vivid illustrations, concise explanations, and engaging content, we navigate through the multifaceted world of nutrients, exploring their roles, sources, and significance in sustaining life processes.
From the basics of macronutrients and micronutrients to the intricate mechanisms of digestion, absorption, and assimilation, every aspect of nutritional biology is meticulously elucidated. We unravel the mysteries of energy transfer within biological systems, shedding light on the metabolic pathways that drive cellular functions and sustain organismal growth and development.
Moreover, our presentation extends beyond mere theoretical knowledge, incorporating practical applications and real-life examples to foster a deeper understanding of nutritional biology. Through interactive quizzes, case studies, and hands-on activities, learners are challenged to apply their knowledge in solving real-world nutritional dilemmas, thereby enhancing their critical thinking and problem-solving skills.
Furthermore, we address contemporary issues surrounding nutrition, such as dietary imbalances, nutritional disorders, and the impact of lifestyle choices on overall health and well-being. By exploring the latest research findings and global initiatives in the field of nutrition, we empower learners to become informed advocates for healthy living and sustainable food practices.
In essence, our PowerPoint presentation serves as a comprehensive guide to navigating the intricacies of the nutrition section of the IGCSE CIE Biology syllabus. Whether you're a student aiming to ace your exams, an educator seeking to enrich your teaching resources, or an enthusiast eager to delve into the fascinating world of nutritional biology, this presentation is your ultimate companion in unraveling the mysteries of nutrition and its profound impact on life processes.
This is the first PowerPoint in the mrexham IGCSE Biology series. It is also available on iBooks.
It covers the Cells section from life processes of the Edexcel IGCSE Biology course
Powepoint presentation on the Nervous System, its function and composition. Nerves and neurons - Nerve impulses- Synapse- Reflex action- Reflex arc. - Notes on the eye. links to further study
Cell - cell structure - Tissues, Organ systems and organisms (IGCSE Biology)Vasiliki Makrygianni
Presentation on the Cell structure, organelles, tissues, organ systems and organisms. Designed for IGCSE Cambridge Biology
Added sample exam style questions to test your knowledge at the end of the slides.
Embark on a journey through the intricate realm of nutrition with our meticulously crafted PowerPoint presentation. Delve deep into the core concepts outlined in the International General Certificate of Secondary Education (IGCSE) Cambridge International Examinations (CIE) Biology syllabus. Designed to elucidate the fundamental principles and mechanisms governing nutrition, this presentation serves as an invaluable resource for students, educators, and enthusiasts alike.
Our presentation meticulously dissects each component of the nutrition section of the IGCSE CIE Biology syllabus, offering a comprehensive understanding of the intricate interplay between organisms and their nutritional requirements. Through vivid illustrations, concise explanations, and engaging content, we navigate through the multifaceted world of nutrients, exploring their roles, sources, and significance in sustaining life processes.
From the basics of macronutrients and micronutrients to the intricate mechanisms of digestion, absorption, and assimilation, every aspect of nutritional biology is meticulously elucidated. We unravel the mysteries of energy transfer within biological systems, shedding light on the metabolic pathways that drive cellular functions and sustain organismal growth and development.
Moreover, our presentation extends beyond mere theoretical knowledge, incorporating practical applications and real-life examples to foster a deeper understanding of nutritional biology. Through interactive quizzes, case studies, and hands-on activities, learners are challenged to apply their knowledge in solving real-world nutritional dilemmas, thereby enhancing their critical thinking and problem-solving skills.
Furthermore, we address contemporary issues surrounding nutrition, such as dietary imbalances, nutritional disorders, and the impact of lifestyle choices on overall health and well-being. By exploring the latest research findings and global initiatives in the field of nutrition, we empower learners to become informed advocates for healthy living and sustainable food practices.
In essence, our PowerPoint presentation serves as a comprehensive guide to navigating the intricacies of the nutrition section of the IGCSE CIE Biology syllabus. Whether you're a student aiming to ace your exams, an educator seeking to enrich your teaching resources, or an enthusiast eager to delve into the fascinating world of nutritional biology, this presentation is your ultimate companion in unraveling the mysteries of nutrition and its profound impact on life processes.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
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Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
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An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
2. Nutrition (Humans)
Learning objectives:
Be able to 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.
Be able to describe the structure and function of the human alimentary
canal.
Be able to understand the role of digestive enzymes.
Be able to investigate the energy content in a food sample.
Starter:
1. Write the word equation for photosynthesis?
2. Describe the role of the Palisade mesophyll
layer?
3. Explain the relationship between light
intensity and the rate of photosynthesis?
3. From the specification
(e) Nutrition
Humans
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
5. Food group Source Function
Carbohydrates Rice, pasta, potato Release of energy through respiration
Proteins Meat, fish, nuts, beans Growth and repair
Lipids Butter, milk, eggs, olive oil or
sunflower oil
Are a store of energy
Vitamin A Carrots, liver, butter Vision, healthy skin and strong
immunity against infection
Vitamin C Citrus fruits, broccoli Heal wounds and maintain healthy
connective tissue
Vitamin D Eggs, oil fish, humans can make
vitamin D when our skin is exposed to
sunlight.
Maintain healthy bones and teeth
Calcium Milk, egg, cheese Maintain healthy bones and teeth, for
normal blood clotting and to control
muscle contractions
Iron Red meat, beans, nuts, liver To produce haemoglobin, found in red
blood cells
Water Food and drink Regulate body temperature, transport
Fibre Fruit, vegetable, cereals Provides bulk, which helps the walls of
the intestine move food and faeces
along the gut
6. Energy requirements
Age, activity levels and pregnancy are factors that effect
the amount of energy we need.
As you grow older the
energy you need increases
as you reach adulthood.
7. Energy requirements
A pregnant women needs more
energy as she is carrying more
mass. The more mass a person is
carrying the higher the energy
content.
8. Energy requirements
Sedentary people
need less energy than
those people who are
active.
For example, an adult
office worker might
need 10,000 kJ per day,
but a manual worker
might need 15,000 kJ
per day.
9. Digestive system
Digestion is the chemical and
mechanical breakdown of food.
It converts large insoluble
molecules into small soluble
molecules, which can be
absorbed into the blood.
The alimentary canal (or gut)
is the digestive tract that runs
from the mouth to the anus.
Mouth Oesophagus
Stomach
Small
intestine
Duodenum
ileum
Large
intestine
Rectum
Colon
Pancreas
10. Mouth
Is where food enters
the alimentary canal, it is
involved in the mechanical
digestion of food. It is here
where saliva containing
amylase is added, that begins
the digestion of carbohydrates.
11. Oesophagus
Is a muscular tube
which moves food to
the stomach.
Movement along the
alimentary canal
happens via muscular
contractions called
peristalsis.
17. Stomach
Is a muscular organ, which
churns food breaking it
down. The stomach contains
hydrochloric acid and
enzymes (pepsin) that
aid the breakdown of food.
18. Bile
Bile is an alkaline
substance produced by
the liver and stored in the
gall bladder.
Food leaving the stomach
is acidic after being in the
stomach. However, the
enzymes in the small
intestine work better in
alkaline conditions. Bile
neutralises stomach acid
and emulsifies fat.
19. Emulsification
Bile turns large fat droplets into smaller droplets which
creates a larger surface area for lipases to work on.
Bile contains sodium hydrogencarbonate, which is an alkali.
21. Small intestine
At the duodenum (the first section of the small
intestine) more enzymes breakdown carbohydrates,
proteins and fats into smaller molecules.
At the ileum, which is the final section of the intestine,
any food still not absorbed, is absorbed into the blood.
The small intestine is made up of the finger-like
structures called villi.
Villi are very good at absorption because they have a
large surface area, very thin walls and a strong network
of capillaries surrounding them.
Microvilli
22. Large intestine
• In the colon, water is
absorbed back into the
body.
• The remaining undigested
food is called faeces;
this passes towards
the rectum where it is
stored before being
released via the anus.
23. Digestive enzyme
Enzyme Organ/gland where
the enzyme is
produced
Substrate End- products
Protease Stomach, pancreas Protein Amino acids
lipase Pancreas Lipids Fatty acids and glycerol
Maltase Small intestine Maltose Glucose
Salivary amylase Salivary glands Starch Maltose
Pancreatic amylase pancreas Starch Maltose
24. Calorimetry
Method:
1) Pour 20 cm3 cold water into a
boiling tube.
2) Set up your apparatus, as
shown in the diagram.
3) Record the start temperature.
4) Record the mass of your food
sample.
5) Heat the food until it catches
fire.
6) Heat the water using the flame
from the burning food.
7) Record the final temperature.
Investigate the energy content
in a food sample
Paper2only
Corepractical6
25. Model results
Food sample Mass of food
(g)
Start
temperature
End
temperature
Energy
transferred (J)
Energy
content of
food (J/g)
Pasta 0.20 22 37 1260 6300
Wotsits 0.48 22 45 5628 11725
Bread 0.21 22 35 1092 5200
Energy transferred (J) = mass of water (g) × 4.2 (J/g°C) × temperature
increase (°C)
Energy in food per gram (J/g) = mass of water (g) × 4.2 (J/g°C) × temperature
increase (°C)
Mass of food (g)
1 cm3= 1g
Paper2only
Corepractical6
26. Worked example
Food: Wotsits
Mass of food= 0.48 (g)
Mass of water= 20 (g)
Start temperature =22 OC
End temperature =45OC
To work out the energy transferred use the equation:
Energy transferred (J) = mass of water (g) × 4.2 (J/g°C) × temperature increase (°C)
Energy transferred (J) = 20 (g) × 4.2 (J/g°C) × (44-22°C)
=5628 J
To work out the Energy in food per gram use the equation:
Energy in food per gram (J/g) = mass of water (g) × 4.2 (J/g°C) × (44-22°C)
Mass of food (g)
Energy in food per gram (J/g) = 20 (g) × 4.2 (J/g°C) × (44-22°C)
0.48 (g)
= 11725 J/g
Corepractical6
Paper2only
29. Exam-style question
Describe one role of bile in digestion? (2 marks)
…………………………………………………………………………......
…………………………………………………………………………......
…………………………………………………………………………......
…………………………………………………………………………......
…………………………………………………………………………......
30. Exam-style question
Describe one role of bile in digestion? (2 marks)
-emulsifies fats
-to give a large surface area for enzyme action
Or
-neutralises (stomach) acid
-to give optimum / alkaline conditions for lipase/enzymes to work (effectively)