Biology O Level Notes PDF

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1. Cells structure and Organisation
1.1 Plant Cells and Animal Cells:
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Fig.1.0 Basic structures of an animal cell and a plant cell.

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1. Cell wall:
• Porous.
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• Permeable.
• Non-living structure made of cellulose.
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2. Cell membrane/Plasma membrane

• Semi-permeable/Partially permeable(Only certain parts can pass through it and some aren't able).
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3. Cytoplasm
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• Contains cell organelles.

• Food substances.
• Mostly H2O.
4. Vacuole/Sap vacuole/Large central vacuole

• Mostly H2O.
5. Nucleus
• Controls all activities of a cell.
6. Chloroplasts
• Contains green pigment called Chlorophyll which is important for doing Photosynthesis.
7. Differences between plant cells and animal cells

• Only plant cells have cell wall.
• Only plant cells have chloroplasts.
• Plant cells have a large central vacuole while some animal cells have small vacuoles and some doesn't
have any.
• Plant cells have a regular shape while animal cells have irregular shape.
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1.2 Specialized/Modified cells:
1. Root Hair Cell:

• To absorb water and minerals.
• Finger-like projection:
 Increases surface area for absorption.
 Has a larger vacuole to store more H2O.
Fig.1.2 Root hair cell.
2. Red blood cell:

• To carry/transport oxygen.
• Packed with haemoglobin (red pigment).
• No nucleus.
• Biconcave shape.
Fig.1.3 Red blood cells.
3. Xylem vessels:
• To transport H2O and minerals.
• Supporting plant body.
Fig.1.4(a)Whole plant, (b) plant stem and (c)xylem vessel
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2. Diffusion and Osmosis

Monday, October 20, 2008
8:15 PM
2.1 Diffusion
1. Diffusion:
• The movement of particles form an area of higher concentration to another
area of lower concentration down a concentration gradient.
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Fig. 2.1 Representation of diffusion.
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2.2 Osmosis ur
2. Osmosis:
• The movement of water molecules from an area of high concentration to an
area of lower concentration through a semi-permeable membrane.
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Fig. 2.2 (a)The sugar solution in the bag is more concentrated than the water
outside the bag. (b)The water in the bag is more dilute than the sugar solution
outside the bag. (c)The sugar solution in the bag is of the same concentration
as that of the solution outside the bag.
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2.3 Cells and Osmosis:
Fig. 2.3 The behaviour of cells in solutions of different concentrations.
2.4 Active Transport:
3. Active Transport:
• The movement of particle from an area of lower concentration to an area of
higher concentration by using energy.
4. Active transport is involved in a number of processes occurring within an

organism. This includes the absorption of:
• Dissolved mineral salts by the root hairs,
• Glucose and amino acids by cells in the small intestine of humans.
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Fig. 2.4 Active transport-molecules diffuse against the concentration gradient

from B to A.
Concentration gradient:
• The difference in concentration between a region of a solution or gas that has
a high density of particles and a region that has a relatively lower density of
particles.
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3. Enzymes
Monday, October 20, 2008
8:18 PM
3.1 What are enzymes?
1. Enzymes:
• They are biological catalysts made of protein. They alter the rate of chemical reactions without
themselves being chemically changed at the end of the reaction.
Catalysts are substances that can change the speed of a chemical reaction.
3.2 Characteristics of enzymes & Factors affecting enzyme activity.
1. Characteristics of enzymes:
• They alter or speed up the rates of chemical reactions that occur in a cell.
• They remain unchanged after a chemical reaction.
• They are specific.→"Lock & Key" hypothesis (One enzyme act on one substrate)
• They are affected by temperature.
• They are affected by pH.
• They may need other enzymes to work (Coenzymes).
• They catalyse reversible reactions.
2. Factors affecting enzyme activity:
1) Temperature.
Fig. 3.1 Effect of temperature.
A) The enzyme activity is increasing from its inactive state as the temperature
increases.
B) The enzyme is at its most active state at optimum/optimal temperature (the
temperature of which enzyme is most active).
C) The enzyme activity decreases as it is exposed to temperature above the
optimum/optimal temperature. And at extreme temperature, the enzyme stopped
because they are denatured.
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2) pH.
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Fig. 3.2 Effect of pH.
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A) The enzyme activity is increasing from its inactive state as the pH (acidity/alkalinity)
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increases.
B) The enzyme is at its most active state at optimum/optimal pH (optimum
acidity/optimum alkalinity).
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C) The enzyme activity decrease when it is exposed to above the optimum/optimal pH.
And at extreme pH (too acidic/too alkaline), the enzyme stopped because they are
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denatured.
D) Most enzymes work best at neutral pH.
E) Some enzymes work best at acidic pH.
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F) Some enzymes work best at alkaline pH.

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4. Plant Nutrition
Tuesday, October 21, 2008
3:32 PM
4.1 Photosynthesis
1. Photosynthesis:
• It is the process of making food by using carbon dioxide, water, with the help of
sunlight and chlorophyll by green plants.
2. Photosynthesis required:
• Carbon dioxide(CO2),
• Water,
• Chlorophyll,
• Sunlight.
Word Equation for photosynthesis:

Carbon dioxide + water sunlight glucose + oxygen.
chlorophyll
Chemical equation for photosynthesis:

6(CO2) + 6(H20) sunlight C6H12O6 + 6(H2O)
chlorophyll
3. Factors affecting the rate of photosynthesis:

1) Light intensity (The strength of light).
Fig 4.1 Graph of rate of photosynthesis against light intensity
A) Between regions A and B, an increase in the brightness of light increases the

rate of photosynthesis.
B) This indicates that the speed at which photosynthesis is taking place is
limited by the amount of light available.
C) At higher light intensities (i.e. after point C) a further increase in light
intensity would not increase the rate of photosynthesis.
D) This implies that the photosynthetic process is receiving the maximum
amount of light it can make use of.
E) Hence, an increase in light intensity will not increase the rate.
2) Temperature.
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2) Temperature.
Fig.4.2 Effect of temperature on the rate of photosynthesis
A) At low temperature, photosynthesis is inactive.

B) As the temperature increase, the rate of photosynthesis also increase.
C) At optimum temperature, photosynthesis is in its most active state.
D) Above optimum temperature, the rate of photosynthesis decreases.
E) At extreme temperature, photosynthesis stops, because the enzymes
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involved in this process are denatured.
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Since photosynthesis can be affected negatively by heat, enzymes must be
involved.
3) Concentration of CO2. e.
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A) As there are more CO2, the faster the rate of photosynthesis.
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B) CO2 concentration cannot exceed 0.03%, because that is the amount of CO2
in the air.
C) It can only exceed 0.03% under experimental conditions.
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4. Importance of photosynthesis:
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• It reduces the amount of CO2 in the air which is the main cause of global
warming.
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• It produces oxygen to support other organisms for doing respiration.

• It produces food which is the source of energy of other organism and itself.
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5. The leaf:
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Fig.4.3 The external structure of a leaf
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Fig.4.4 The internal structure of a leaf
6. The important features about leaves:

• The cells in the palisade layer are packed with chloroplasts which contain lots of
chlorophyll. This is where the photosynthesis goes on.
• The palisade and spongy layers are full of air spaces to allow CO2 to reach the
palisade cells.
• The cells in the epidermis make wax which covers the leaf structures, especially
the top surface. This is to prevent water loss.
• The lower surface is full of biddy little holes called stomata. They are there to let
CO2 in. They also allow water to escape - this is how the transpiration stream
comes about.
• Xylem and phloem vessels cover the whole leaf like tiny "veins", to deliver water
to every part of the leaf and then to take away the food produced by the leaf.
7. The stomata:
• Stomata closes automatically when supplies of water from the roots start to dry
up.
• The guard cells control this. When water is scarce, they become flaccid, and they
change shape, which closes the stomatal pores.
• This prevents any more water being lost, but also stops CO2 getting in, so the
photosynthesis stops as well.
4.2 Plant Mineral Nutrition
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4.2 Plant Mineral Nutrition
1. Nitrogen:
• Plants need nitrogen to make proteins. They got nitrogen from the compounds of
nitrogen from the soil.
2. Magnesium:
• Important for making chlorophyll.
3. Plants lacking of magnesium:

• They will have leaves not healthily green.
4. Nitrogen proteins new cells.
5. Nitrogen-containing ions + carbohydrates amino acids

proteins.
6. Plants lacking of nitrogen:

• They will not grow properly.
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5. Animal Nutrition
Thursday, November 20, 2008
9:43 PM
5.1 Food
1. There are 7 types of food:

• Carbohydrates.
• Fats.
• Proteins.
• Minerals.
• Vitamins.
• Fibre or roughage .
• Water.
2. Carbohydrates can be divided into two:

• Starch (To test for starch, use iodine solution, the colour will change from orange to blue-black if
starch is present).
• Glucose (To test for glucose, use benedict's reagent, the colour of the reagent will change if
glucose is present).
3. Proteins:
• To test for the presence of proteins, use biuret's reagent. If the colour of the reagent changes to
violet, it means that proteins are present.
4. Fats:
• Its presence can be tested by using the filter paper experiment or the alcohol test. A grease spot
can be seen if fats are present using the filter paper experiment.
5. Minerals:
• They are the inorganic salts which do not provide energy but are indispensable to bodily functions.
• Examples of minerals are calcium, phosphorus, sodium, chlorine, potassium and iron.
6. Vitamins:
• They are not energy-providing food nor are they body-building food.
• They are for maintaining normal health and development.
• Lack of vitamins can cause diseases such as scurvy and rickets.
7. Fibre or roughage:
• They are the indigestible fibrous materials, e.g. cellulose, present in the diet.
• It provides bulk to the intestinal contents and helps peristalsis.
• Insufficient of fibre can cause constipation.
8. Water:
• They are the essential constituent of protoplasm.
• Insufficient of fibre can cause constipation.
9. A balanced diet is a type of diet which consists of all types of food at the correct amount.
10. Factors affecting the diet of individuals:

• Activity.
• Age.
• Sex.
• Body size.
11. Malnutrition (Unbalanced diet):

• Obesity - extremely overweight.
• Constipation - difficulty to remove faeces.
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12. Carbohydrates and fats are the main source of energy. While proteins are used for growth i.e. to
make new cells and repairing damaged tissues.
13. Carbohydrates are from glucose and starch. Fats are from fatty acids and glycerol. Proteins are
from amino acids.
Cholesterol is a kind of sterol which is essential for the formation cell membrane.
14. Vitamin C maintains healthy skin, gum and the lining of blood vessels. Lack of Vitamin C can cause
scurvy. Vitamin C helps our cells to stick together.
15. Vitamin D helps the absorption of calcium. Lack of Vitamin D can cause rickets.
16. Calcium is a type of mineral, it has the function:

1) For strong bones and teeth.
2) Clotting of blood.
17. Lack of calcium can cause rickets.
18. Iron is also a type of mineral, it has the function of making haemoglobin in red blood cells.
19. Lack of red blood cells can cause anaemia.
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20. Stages of nutrition:
1) Ingestion.
2) Digestion.
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3) Absorption.
4) Assimilation.
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5) Egestion.
5.3 Digestion and the digestive system

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1. Digestion is the process of breaking down food into its simplest form. This is necessary so that food
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substances are small enough to be carried by the blood and able to pass into the cells.
2. Mouth:
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• Chews food up into easy-to-swallow balls.

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3. Salivary glands:
• Produce an enzyme called amylase to start the breakdown of starch.
• Saliva contains mucous (sticky, slippery substance).
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4. Oesophagus (Gullet):
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• The food chutes from the mouth to the stomach.
5. Stomach:
• It pummels food with its muscular walls.
• It produces pepsin (an enzyme for digesting proteins) and renin (an enzyme for digesting milk
proteins), they are also called the protease enzyme.
• It produces hydrochloric acid for three reasons:
1) To kill bacteria.
2) To give the right pH for pepsin and renin to work (pH2-acidic).
3) To neutralise the alkaline effect of saliva.
• Hydrochloric acid, pepsin and renin are called the gastric juice.
6. Small intestine:
• Duodenum:
1) Secretion of pancreatic juice which consists of the pancreatic amylase, trypsin (protease),
lipase and bile.
2) Bile are emulsifying agent created in the liver, stored in the gall bladder and transferred to
the duodenum through the bile duct to emulsify fats.
3) Sodium bicarbonate are secreted into the duodenum to neutralise the acidic effect of
hydrochloric acid.
• Ileum:
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• Ileum:
1) Secretion of intestinal juice which consists of the intestinal amylase, maltase, lipase and
protease.
2) It is where the foods are completely digested into its simplest form.
3) Carbohydrates are digested into glucose, proteins are digested into amino acids, and fats are
digested into glycerol and fatty acids.
4) This is also where the "food" is absorbed into the blood.
5) It is long and folded to increase surface area. Tiny finger-like things called villi cover the inner
surface to increase the surface area for absorption.
7. Large intestine:
• Colon:
1) Excess water is absorbed from the food.
• Rectum:
1) To store faeces.
8. Anus:
• The faeces (the indigestible food) are expelled.
A) Tongue.
B) Salivary gland.
C) Buccal cavity
D) Oesophagus/gullet.
E) Stomach.
F) Duodenum.
G) Ileum.
H) Small intestine.
I) Colon;
 Ascending colon.
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 Ascending colon.
 Transverse colon.
 Descending colon.
J) Rectum.
K) Large intestine.
L) Anus.
M) Gall bladder.
N) Liver.
O) Pancreas.
5.4 Absorption.
1. Absorption is the process by which digested food are transferred into the blood stream through
the villi of the ileum.
2. The capillaries of the villi will join up to form the hepatic portal vein which carries blood to the
liver.
3. Glucose & amino acids will be sent to parts of the body that need them.
4. Excess glucose will be converted by the liver into a storage substance called glycogen & stored in
the liver.
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5. Glycogen can be converted back to glucose when the body needs more glucose.
6. Any more excess glucose will be converted to fats and stored in the adipose tissues under the skin.
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7. Excess amino acids will undergo a process called deamination which is done by the liver.
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8. Deamination is the process by which amino acids are broken down into glucose and urea. Urea is a
nitrogenous substance which is sent to the kidneys for disposal.
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9. Another function of the liver is the breakdown of alcohol:

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Alcohol carbon dioxide + water + energy.
10. Too much alcohol in the body can make the person unconscious.
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5.5 Assimilation.
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1. Assimilation is the process by which some of the absorbed food materials are converted into new
protoplasm or used to provide energy.
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2. Uses of glucose and fats:

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• For energy (to respire).

• Making new cells.
• Repair & replace damaged tissues.
• Production of other proteins such as enzymes and hormones.
• Fats are used to form part of a cell such as the cell membrane and the nuclear membrane.
• Fats are used as insulators.
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6. Transport in plants
Sunday, November 23, 2008
10:52 PM
6.1 Water and ion uptake.
1. Ion is taken up into the plants by:

• Osmosis.
• Active transport.
2. Water is taken up into the plants by:

• Root pressure.
• Transpiration pull.
6.2 Transpiration and translocation.
1. Transpiration is the process by which water is lost from the leaves of the plants.
2. Factors affecting the rate of transpiration:

• Humidity.
• Temperature.
• Wind.
• Light.
3. Light:
• The rate of transpiration will be high when there is light.
4. Temperature:
• The higher the temperature, the higher the rate of transpiration.
5. Humidity & wind:

• The lower the humidity, the higher the rate of transpiration.
• The wind blows away the water vapour surrounding the leaves, in other words,
the humidity surrounding the leaves become low, so the rate of transpiration is
high.
6. Higher rate of transpiration when it is:

• Windy.
• Hot.
• Less humid.
• Daylight.
7. How to measure the rate of transpiration:

• Using a potometer.
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8. Translocation is the process by which food substances(glucose) are transported

to other parts of the plant through the phloem.
9. The foods are transported to other parts of the plant because:

• For energy.
• To make new cells.
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7. Transport in humans
Sunday, November 23, 2008
11:09 PM
7.1 The Heart.
Fig.7.1 The structure of the heart.
The thickest part of the cardiac muscle indicates that it is the left part of
the heart.
1. Functions of valves:
• To allow the blood to flow in one direction only.
• To prevent the backflow of blood.
2. The Double circulation:

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2. The Double circulation:
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Fig.7.2 (a) Pulmonary and (b) systemic circuit.
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3. The blood which carries oxygen is called oxygenated blood (from lungs
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to body).
The blood which doesn't carry oxygen is called deoxygenated blood
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(from body to lungs).

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4. The left side of the heart is more muscular and thicker because it pumps
blood to all parts of the body.
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7.2 The Blood Vessels.

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1. There are three types of blood:

• Arteries.
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• Veins.
• Capillaries. (smallest)
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2. Differences between arteries and veins:

1) Arteries have smaller central cavity than veins.
2) Arteries have thicker elastic and muscular wall than veins.
3) Veins have valves while arteries don't have valves.
4) The blood flows slower, smoother and at low pressure than
arteries.
5) All arteries carry oxygenated blood except pulmonary artery while
all veins carry deoxygenated blood except pulmonary veins.
6) Arteries carry blood away from the heart to the body while veins
carry blood to the heart from the body.
7) The blood carried by arteries are bright red in colour while the
blood carried by veins are dark red in colour.
8) Blood in arteries flow due to the pumping action of the heart while
veins flow due to the contraction of the heart.
Veins are big, slow and evil.
7.3 The Blood.
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7.3 The Blood.
1. Components of the blood:

• Plasma.
• Blood cells.
• Platelets.
2. Plasma is the liquid part of the blood, it contains:

• Blood cells.
• Platelets.
• Water.
• Blood proteins.
• Waste products.
• Hormones.
• Food substances; glucose, proteins, vitamins, etc.
3. The blood cells consist of two parts:

• Red blood cells.
• White blood cells.
4. Red blood cells are also known as erythrocytes which have the function
of transporting oxygen.
5. White blood cells are also known as leucocytes which have the function
as a defense mechanism.
6. Platelets which are also known as thrombocytes have the function to

clot blood. (involving the use of fibrinogen)
7. Fibrinogen work together with platelets to form fibrin.
8. Factors that may cause heart diseases:

1) Smoking.
2) Stress.
3) Malnutrition i.e. obesity.
4) Lack of physical exercise.
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8. Respiration
Monday, November 24, 2008
12:17 AM
8.1 Respiration.
1. Respiration is the process of breaking down food to release energy in the

presence of oxygen.
2. There are two types of respiration:

1) Aerobic respiration.
2) Anaerobic respiration.
3. Aerobic respiration is the process of breaking down food in living cells to

release a large amount of energy in the presence of oxygen.
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4. Anaerobic respiration is the process of breaking down food in living cells to
release a small amount of energy in the absence of oxygen.
5. Aerobic respiration:
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Glucose + oxygen 'E' + carbon dioxide + water
C 6H12O6 + 6O2 6CO2 + 6H2O + 'E'

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6. Anaerobic respiration:
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Glucose 'e' + ethanol(alcohol) + carbon dioxide (Microorganism

and plants)
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Glucose 'e' + lactic acid (Humans)

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8.2 Human Respiratory System.

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1. Breathing is a mechanical process that involves taking in air into the lungs &
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takes out air from the lungs.
2. Inspired and expired air:

Substance Inspired air Expired air
1. Nitrogen 78% 78%
2. Oxygen 21% 16%
3. Carbon dioxide 0.03% 4.5%
4. Noble gases 1% 1%
5. Water vapour Varies Saturated
3. Temperature of:
1) Inspired air is lower than body temperature.
2) Expired air is about the same as body temperature.
8.3 Human Gaseous Exchange.
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8.3 Human Gaseous Exchange.
1. The respiratory system consists of:

• Lungs.
• Nose.
• Mouth.
• Trachea.
• Bronchi (bronchus sg.)
• Bronchioles.
• Alveoli (alveolus sg.)
2. The gas exchange system in man:
Fig.8.1 The gas exchange system in man (left lung cut open to show alveoli)
3. Inspiration & Expiration:
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3. Inspiration & Expiration:
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Fig.8.2 (a) Inspiration and (b) expiration.
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A) Inspiration is an active process involving the contraction of:
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○ The external intercostal muscles; and
○ The diaphragm muscles.
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B) Contraction of the external intercostal muscles pulls the rib cage upwards
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and outwards, while contraction of the diaphragm muscles result in the

flattening of the diaphragm.
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C) The net result is an increase in the volume of the thorax (the part of the
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body between the neck and the abdomen where the heart and lungs lie).
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D) Pressure in the thorax is thus reduced.

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E) Air is then sucked into the lungs, inflating the alveoli until the internal
pressure equals that of the atmosphere.
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F) Expiration is a passive process.
G) During expiration, only the internal intercostal muscles contract. The rib
cage drops, mainly due to its own weight.
H) The diaphragm relaxes and is forced into a dome shape by the falling rib
cage.
I) The volume of the thorax is decreased.
J) Pressure is then exerted on the air in the lungs, forcing it out.
K) During forced breathing, such as during exercise or sneezing, expiration

becomes a much more active and forceful process as the ribs are moved
more vigorously downwards and the diaphragm is moved upwards.
4. Structure of the alveolus:

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4. Structure of the alveolus:
A) The alveoli are where gaseous exchange takes place between the air in
the sacs and the blood in the capillaries surrounding each alveolus.
B) The distance over which the gases must diffuse is about 0.01 mm - two
cell layers thick.
C) A thin film of moisture covers the surface of the alveolar wall. This has
been found to contain a chemical which lowers surface tension. This
makes it easier for the lungs to be inflated during breathing in. Without
this chemical or surfactant, the alveoli would collapse and become stuck
together each time air passes out of the lungs.
5.Diffusion across the alveoli is enhanced by the following features:

•Large surface area of the alveoli;
•Short distance between the air and the blood;
•Steep concentration gradient maintained by constant movement of blood
through the tissues and ventilation of the lungs; and
• Ability of blood to carry oxygen and carbon dioxide.
6. Exchange of oxygen:
• Each haemoglobin molecule present in red blood cells can combine reversibly
with up to four molecules of oxygen, forming the compound oxyhaemoglobin.
• As the red blood cells move through the blood capillaries surrounding the
alveoli, the narrowness of the capillaries forces them to slow down and become
distroted.
• This increases the time available for gaseous exchange to take place, as well as
exposes a larger surface area of the cell.
7.Exchange of carbon dioxide:

•Carbon dioxide is transported in a variety of ways by blood.
•A very small percentage is dissolved in plasma as carbonic acid.
•Some carbon dioxide becomes attached to haemoglobin to form the compound
carbamino haemoglobin.
• Most of the carbon dioxide is carried by the plasma as hydrogen carbonate
ions.
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9. Excretion
4:54 PM
9.1 Excretion.
1. Excretion is the process by which waste products and toxic materials are
removed from the body of an organism.
2. Excretory organs:
• Kidneys;
• Lungs;
• Liver.
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3. The urinary system in man:
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Fig.9.1 The urinary system in man.
Fig.9.2 The structure of the kidney.
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4. Lungs:
The lungs supply the body with oxygen, but they are also excretory
organs because they get rid of carbon dioxide. They also lose a great
deal of water vapour, but this loss is unavoidable and is not a method of
controlling water content of the body.
5. Kidneys:
The kidneys remove urea and other nitrogenous waste from the blood.
They also expel excess water, salts, hormones and drugs.
6. Liver:
The liver breakdown haemoglobin to produce yellow/green bile
pigment, bilirubin. Bilirubin is excreted with the bile into the small
intestine and expelled with the faeces. The pigment undergoes changes
in the intestine and is largely responsible for the brown colour of the
faeces.
7. Skin:
Sweat consists of water, with sodium chloride (salt) and traces of urea
dissolved in it. These substances are excreted when we sweat. But,
sweating is a response to rise in temperature and not a change in the
blood composition. Therefore, skin is not an excretory organ.
8. Kidney failure may result from an accident involving a drop in blood

pressure, or from a disease of the kidneys. A dialysis machine is required
to replace the function of the kidneys should the kidneys are damaged.
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10. Homeostasis
10:14 PM
10.1 Homeostasis.
1. Homeostasis is the maintenance of a constant internal environment.
2. For any homeostatic control to occur there must be:

• a stimulus which is a change in the internal environment,
• a receptor which can detect the stimulus,
• an automatic or self-regulatory corrective mechanism, which bring
about a negative feedback.
3. Homeostasis may include the regulation of the following:

• Blood glucose level,
• Blood water potential,
• Temperature.
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10.2 Blood glucose regulation.
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1. The regulation of blood glucose level is done by the pancreas.
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2. Homeostatic control of blood glucose level:
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Fig.10.1 Homeostatic control of blood glucose level.
3. The two hormones, insulin and glucagon have different effects on the
glucose level in the blood. They are produced by the same region of the
pancreas, the islets of Langerhans, but by different cells. Their secretion
into the blood is controlled by the negative feedback mechanism
depicted in Figure 10.1.
Page 27 of 36
Biology Page 27
4. Insulin converts glucose to glycogen which reduces the blood glucose

level.
5. Glucagon converts glycogen to glucose which increases the blood

glucose level.
10.3 Regulation of blood water potential.
1. The regulation of blood water potential is done by the kidneys.
2. Homeostatic control of water potential:
Fig.10.2 Homeostatic control of water potential.
3. On a cold day, if you don't sweat, you'll produce more urine which will
be pale and dilute.
4. On a hot day, you sweat a lot, your urine will be dark-coloured,

concentrated and little of it.
Page 28 of 36
Biology Page 28
10.4 Temperature regulation.
1. The regulation of temperature is done by the skin.
2. The skin:
m
co
e.
ur
Fig.10.3 The structure of the skin.
ct
3. When the body is exercising vigorously or when the surrounding is hot:

le
1) Thermoreceptors in the skin detect an increase in environmental

temperature or heat sensors in the hypothalamus detect a rise in
the temperature of the blood.
ga
2) The sweat glands increase the production of sweat.

3) Vasodilation, increases the internal diameter of blood vessels so
me
that more blood is brought to the capillaries.

4) Body loses heat as sweat evaporates.
5) Body loses heat as more blood is brought to the skin surface,
w.
leading to increased heat loss by conduction, convection and

radiation.
ww
6) Metabolic rate is lowered leading to the decreased heat

production by cells.
7) Body temperature is lowered.
4. When the body is at rest or when the surrounding is cold:

1) Thermoreceptors in the skin detect decrease in the environmental
temperature or heat sensors in the hypothalamus detect drop in
temperature of blood.
2) The sweat glands stop production of sweat.
3) Vasoconstriction, reduces the internal diameter of blood vessels so
that less blood is brought to the capillaries.
4) Body gains heat as erector muscles in the skin contract causing the
hairs to stand up, creating a layer of air which will act as insulation.
5) Skeletal muscles contract and relax repeatedly; this shivering
resulting in production of heat.
6) Less blood is brought to the skin surface so that less heat will be
lost.
7) Metabolic rate is raised leading to increased heat production by
cells.
8) Body temperature is raised.
Page 29 of 36
Biology Page 29
5. The skin is:

• A waterproof structure;
• One of the organs of the sense of touch.
6. The skin has three parts:

1) Epidermis:
i. Cornified layer;
ii. Granular layer;
iii. Malphigian layer.
2) Dermis.
3) Hypodermis.
Page 30 of 36
Biology Page 30
11. Coordination & Response

11:40 PM
11.1 The Nervous System.
1. The nervous system of a mammal consists:

• The central nervous system (CNS) comprising the brain and the spinal cord.
• Te peripheral nervous system (PNS) comprising the cranial nerves, spinal nerves
and sense organs.
2. A neurone is a nerve cell. A nerve fibre is a long protoplasmic extensions of the

cell body of a neurone. It serves to transmit impulses.
3. A nerve is a collection of nerve fibres.
m
4. Neurones:
co
1) Sensory neurones:
○ It is a receptor neurone,
○ It transmits impulses from the sense organ (receptor) to the CNS.
2) Motor neurone:
○ It is an effector neurone. e.
ur
○ It transmits impulses from the CNS to the effectors.
ct
3) Relay neurone:
○ It connects sensory neurones to motor neurones.
le
5. A synapse is a junction between two neurones. A dendron transmits impulses

towards the cell body of a neurone. An axon transmits impulses away from the
ga
cell body of a neurone.

me
6. Structure and functions of the human brain:

w.
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Fig.11.1 The structure of the human brain.
Page 31 of 36
Biology Page 31
Parts of mammalian Function(s)

brain
1. Cerebral hemisphere Intelligence, memory, voluntary actions, sensations.
(Cerebrum)
2. Hypothalamus Regulation of body temperature and osmotic
pressure in blood; appetite and emotions.
3. Pituitary gland Secretes a number of hormones.
4. Optic lobes Concerned with sight and movement of eyeball.
5. Cerebellum Muscular coordination and bodily balance.
6. Medulla oblongata Involuntary actions, e.g. heartbeat, respiratory
movements, peristalsis.
7. Reflex actions involve messages being transmitted from the sensory neurone to
the motor neurone without involving the conscious part of the brain.
8. A reflex arc is the shortest pathway by which impulses travel from the receptor
to the effector in a reflex action.
11.2 The Eye.
1. Structure and functions of the eye:
Fig.11.2 Structure of the eye.
Parts of the eye Function(s)

1). Aqueous humour Refracts light; keeps eyeball firm.
2). Vitreous humour Refracts light; keeps eyeball firm.
3). Cornea Refracts light rays into pupil.
4). Suspensory Attaches lens to ciliary body.
ligament
5). Iris Controls amount of light entering the eye.
6). Pupil Allows light to enter the eye.
7). Lens Focuses light rays into retina.
Page 32 of 36
Biology Page 32
7). Lens Focuses light rays into retina.

8). Ciliary muscle Controls curvature or thickness of the lens.
9). Rectus muscle Movement of eyeball.
10). Sclera Protection against mechanical injury.
11). Choroid Pigmented black to prevent internal reflection of
light.
12). Yellow spot (fovea) Region of acute vision.
13). Optic nerve Transmits impulses from eye to brain.
14). Blind spot No photoreceptor cells; no vision when image falls on
it.
15). Retina Light sensitive layer, contains:
(i). Cones concerned with colour vision in bright light.
(ii). Rods concerned with vision in dim light.
2. Accommodation is the ability to change the curvature of the lens, so that light
rays continue to be focused on the retina.
m
co
11.3 Hormones.
e.
1. Hormones are chemical substances produced by a gland, carried by the blood,
to the target organ(s), and produce a response, and destroyed in the liver.
ur
2. Since hormones are proteins, therefore they are affected by pH and
ct
temperature.
le
3. The pituitary gland plays an important role as a "controller". It secretes a

number of hormones, each of which controls the activity of a particular gland,
ga
hence the pituitary gland is sometimes referred to as the "master gland".

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4. Location of endocrine gland:

Endocrine Secretion Effects
w.
gland
1). Thyroid Thyroxine Stimulates and maintains metabolic processes;
ww
regulates growth and development.

Adrenaline Increases blood glucose level; increases
2). Adrenal metabolic activities.
glands
2). Adrenal Other Increase blood glucose level; increases blood

glands hormones volume and pressure.
3). Ovaries Oestrogen, Stimulate and regulate menstrual cycle;

progesterone maintain female secondary sexual
characteristics.
4). Testes Testosterone Supports sperm formation; maintains male
secondary sexual characteristics.
5). Pancreas Insulin, Control blood glucose level.
glucagon
5. The islets of Langerhans are the special group of cells in the pancreas which
Page 33 of 36
Biology Page 33
5. The islets of Langerhans are the special group of cells in the pancreas which
secrete the hormone insulin into the bloodstream.
6. Adrenaline:
Target organ Effects of Biological advantage Effects or
adrenaline sensation
1). Heart Beats faster Sends more glucose and Thumping
oxygen to the muscles heart
2). Breathing Faster and Increased oxygenation of Panting
centre of the deeper the blood; rapid removal of
brain breathing carbon dioxide
3).Arterioles of Constricts them Less blood for the going to Person gets
the skin the skin means more is paler
available to the muscles
4). Arterioles of Constricts them Less blood for the digestive Dry mouth
the digestive system allows more to reach
system the muscles
5). Muscles of Relax Peristalsis and digestion ‘hollow’
the alimentary slow down; more energy feeling in
canal available for action stomach
6). Muscles of Tenses them Ready for immediate action Tense
body feeling;
shivering
7). Liver Conversion of Glucose available in blood No sensation
glycogen to for energy production
glucose
8). Fat depots Conversion of Fatty acids available in No sensation

fats to fatty blood, for muscle
acids contraction
Page 34 of 36
Biology Page 34
7. Insulin:
Endocrine gland Causes of Effect(s)
and secretion secretion
Islets of Increase in Decreases blood glucose concentrations
Langerhans in concentration by:
pancreas produce of blood  Increasing the permeability of cell
the hormone glucose membranes to glucose thereby
insulin increasing the rate of glucose uptake by
cells.
 Increasing the conversion of glucose to
glycogen.
 Increasing the oxidation of glucose to
carbon dioxide and water in respiration.
Thus, there is an overall increase in the
utilization of glucose by cells.
Effects of lack of secretion:
m
 Glucose cannot be stored or utilized by
co
tissue cells, so blood glucose
concentration rise and some is
e.
subsequently lost in the urine-diabetes
mellitus.
 Since muscle cells have no reserve of
ur
glycogen, body weakness follows;
ct
continuous loss of weight.

 Body oxidizes fats instead of glucose to
produce energy and this result in
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production of poisonous substances

called ketones which are excreted in
ga
urine. Death can occur.

me
Effects of oversecretion;
 Abnormal decreases in blood sugar
w.
concentration.
 Shock results.
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 Coma and death may follow.
11.4 Diabetes Mellitus.
Page 35 of 36
Biology Page 35
11.4 Diabetes Mellitus.
1. Signs of diabetes mellitus:

• A persistently high blood glucose level and glucose in the urine after a meal are
signs of diabetes mellitus.
2. Treatment:
Type of diabetes Causes Treatments
mellitus
1). Type 1  The inability of the  Supplying insulin by injection.
diabetes pancreas to produce  Balancing the amount of
(Juvenile-onset sufficient insulin. insulin supplied with the
diabetes)  The cells producing amount of total carbohydrate
insulin have been intake and exercise.
destroyed.
2). Type 2  The fall in the  Regulating the carbohydrate
diabetes (Adult- production of insulin by content in their diet.
onset diabetes) the pancreas.  Doesn't usually require insulin
 Failure of the target cells injections.
to respond well to it.
3. An insulin-dependent person is a person who needs daily injections of insulin.
4. An insulin-independent person is a person who doesn't usually require any

injections of insulin.
Type 1 diabetes (Juvenile-onset diabetes=early-onset diabetes=insulin-

dependent diabetes)
Type 2 diabetes (Adult-onset diabetes=late-onset diabetes=insulin-dependent

diabetes)
Page 36 of 36
Biology Page 36

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1. Cells structure and Organisation

1.1 Plant Cells and Animal Cells:

Fig.1.0 Basic structures of an animal cell and a plant cell.

2. Cell membrane/Plasma membrane

• Contains cell organelles.

4. Vacuole/Sap vacuole/Large central vacuole

7. Differences between plant cells and animal cells

1.2 Specialized/Modified cells:

1. Root Hair Cell:

Fig.1.2 Root hair cell.

2. Red blood cell:

Fig.1.3 Red blood cells.

Fig.1.4(a)Whole plant, (b) plant stem and (c)xylem vessel

2. Diffusion and Osmosis

2.3 Cells and Osmosis:

Fig. 2.3 The behaviour of cells in solutions of different concentrations.

2.4 Active Transport:

4. Active transport is involved in a number of processes occurring within an

Fig. 2.4 Active transport-molecules diffuse against the concentration gradient

3.1 What are enzymes?

3.2 Characteristics of enzymes & Factors affecting enzyme activity.

2. Factors affecting enzyme activity:

Fig. 3.1 Effect of temperature.

F) Some enzymes work best at alkaline pH.

Word Equation for photosynthesis:

Chemical equation for photosynthesis:

3. Factors affecting the rate of photosynthesis:

Fig 4.1 Graph of rate of photosynthesis against light intensity

A) Between regions A and B, an increase in the brightness of light increases the

Fig.4.2 Effect of temperature on the rate of photosynthesis

A) At low temperature, photosynthesis is inactive.

• It produces oxygen to support other organisms for doing respiration.

Fig.4.3 The external structure of a leaf

Fig.4.4 The internal structure of a leaf

6. The important features about leaves:

4.2 Plant Mineral Nutrition

3. Plants lacking of magnesium:

4. Nitrogen proteins new cells.

5. Nitrogen-containing ions + carbohydrates amino acids

6. Plants lacking of nitrogen:

1. There are 7 types of food:

2. Carbohydrates can be divided into two:

10. Factors affecting the diet of individuals:

11. Malnutrition (Unbalanced diet):

16. Calcium is a type of mineral, it has the function:

17. Lack of calcium can cause rickets.

19. Lack of red blood cells can cause anaemia.

5.3 Digestion and the digestive system

• Chews food up into easy-to-swallow balls.

• The food chutes from the mouth to the stomach.

9. Another function of the liver is the breakdown of alcohol:

Alcohol carbon dioxide + water + energy.

2. Uses of glucose and fats:

• For energy (to respire).

6.1 Water and ion uptake.

1. Ion is taken up into the plants by:

2. Water is taken up into the plants by:

6.2 Transpiration and translocation.