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A Cell structure
Content
The microscope in cell studies
Cells as the basic units of living organisms
Detailed structure of typical animal and plant cells, as seen using the electron
microscope
Outline functions of organelles in plant and animal cells
Characteristics of prokaryotic and eukaryotic cells
Learning Outcomes
Candidates should be able to:
(a) [PA] use an eyepiece graticule and stage micrometer scale to measure cells and be
familiar with units
(millimetre, micrometre, nanometre) used in cell studies;
(b) explain and distinguish between resolution and magnification (see section 5), with
reference to light
microscopy and electron microscopy;
(c) describe and interpret drawings and photographs of typical animal and plant cells, as
seen using the
electron microscope, recognising the following: rough endoplasmic reticulum and smooth
endoplasmic reticulum, Golgi body (Golgi apparatus or Golgi complex), mitochondria,
ribosomes,
lysosomes, chloroplasts, cell surface membrane, nuclear envelope, centrioles, nucleus,
nucleolus,
microvilli, cell wall, the large permanent vacuole and tonoplast (of plant cells) and
plasmodesmata.
(knowledge that ribosomes occurring in the mitochondria and chloroplasts are 70S
(smaller) than
those in the rest of the cell (80S) should be included. The existence of small circular DNA
in the
mitochondrion and chloroplast should be noted);
(d) outline the functions of the structures listed in (c);
(e) [PA] compare the structure of typical animal and plant cells;
(f) [PA] draw and label low power plan diagrams of tissues and organs (including a
transverse section of
stems, roots and leaves);
(g) [PA] calculate linear magnification of drawings and photographs;
(h) [PA] calculate actual sizes of specimens from drawings and photographs;
B Biological molecules
Content
Structure of carbohydrates, lipids and proteins and their roles in living organisms
Water and living organisms
Learning Outcomes
Candidates should be able to:
(a) [PA] carry out tests for reducing and non-reducing sugars (including using colour
standards as a
semi-quantitative use of the Benedicts test), the iodine in potassium iodide solution test
for starch, the
emulsion test for lipids and the biuret test for proteins;
(b) describe the ring forms of -glucose and -glucose (candidates should be familiar
with the terms
monomer, polymer and macromolecule);
(c) describe the formation and breakage of a glycosidic bond with reference both to
polysaccharides and to
disaccharides including sucrose;
(d) describe the molecular structure of polysaccharides including starch (amylose and
amylopectin),
glycogen and cellulose and relate these structures to their functions in living organisms;
(e) describe the molecular structure of a triglyceride and a phospholipid and relate these
structures to their
functions in living organisms;
(f) describe the structure of an amino acid and the formation and breakage of a peptide
bond;
(g) explain the meaning of the terms primary structure, secondary structure, tertiary
structure and
quaternary structure of proteins and describe the types of bonding (hydrogen, ionic,
disulfide and
(i) describe and explain the roles of water in living organisms and as an environment for
organisms;
(j) use the knowledge gained in this section in new situations or to solve related
problems.
C Enzymes
Content
Mode of action of enzymes
Factors that affect enzyme action
Learning Outcomes
Candidates should be able to:
(a) explain that enzymes are globular proteins that catalyse metabolic reactions;
(b) explain the mode of action of enzymes in terms of an active site, enzyme/substrate
complex, lowering
of activation energy and enzyme specificity (the lock and key hypothesis and the induced
fit hypothesis
should be included);
(c) [PA] follow the progress of an enzyme-catalysed reaction by measuring rates of
formation of products
(for example, using catalase) or rates of disappearance of substrate (for example, using
amylase);