Bloomfield Hall School Peshawar

​ Third Quarter Exam Syllabus (Session 2024 - 25)

Form 3

English Paper 1
●​ Comprehension
●​ Summary and interview question

Paper 2
●​ Directed writing. (School Magazine article)
●​ Composition (Descriptive and Narrative writing)

Maths ❖​ Number

❖​ Identify and use:

❖​ natural numbers
❖​ integers (positive, zero and negative)
❖​ prime numbers
❖​ square numbers
❖​ cube numbers
❖​ common factors
❖​ common multiples
❖​ rational and irrational numbers
❖​ Reciprocals.

❖​ Calculate with the following:

❖​ squares
❖​ square roots
❖​ cubes
❖​ cube roots
❖​ other powers and roots of numbers.
❖​ Fractions, decimals and percentages
❖​ Order quantities by magnitude and demonstrate
familiarity with the symbols =, ≠, >, < , ⩾ and ⩽.
❖​ Estimation
❖​ Ratio and proportion

❖​ Percentages
❖​ Calculate a given percentage of a quantity.
❖​ Express one quantity as a percentage of another.
❖​ Calculate percentage increase or decrease.
❖​ Calculate with simple interest.
❖​ Calculate with Compound Interest.

❖​ Equations
❖​ Construct expressions, equations and formulas.
❖​ Solve linear equations in one unknown.
❖​ Solve fractional equations with numerical and
linear algebraic denominators.
❖​ Solve simultaneous linear equations in two
unknown.
❖​ Solve quadratic equations by factorisation,
completing the square and by use of the
quadratic formula.
❖​ Change the subject of formulas.
❖​ Algebraic Expression and Manipulation

❖​ Algebraic Fractions.

❖​ Simultaneous Equation

❖​ Functions
❖​ Simple
❖​ Inverse
❖​ Composite

❖​ Statistical Averages
❖​ Mean
❖​ Median
❖​ Mode

❖​ Statistical Diagrams
❖​ Scatter Diagram
❖​ Pie Chart
❖​ Histogram
❖​ Bar Chart
❖​ Frequency Polygon
❖​ Frequency density
❖​ Pictogram

❖​ Indices
❖​ Understand and use indices (positive, zero,
❖​ negative and fractional).
❖​ Understand and use the rules of indices.

❖​ Standard form
❖​ Use the standard form A × 10n where n is a
positive or negative integer and 1 ⩽ A < 10.
❖​ Convert numbers into and out of standard form.
❖​ Calculate with values in standard form.

❖​ Surds
❖​ Understand and use surds, including simplifying
expressions.
❖​ Rationalise the denominator.

❖​ Inequalities
❖​ Represent and interpret inequalities, including on
a number line.
❖​ Construct, solve and interpret linear inequalities.
❖​ Represent and interpret linear inequalities in two
variables graphically.
❖​ List inequalities that define a given region.

❖​ Coordinate geometry
❖​ Use and interpret Cartesian coordinates in
two dimensions.
❖​ Draw straight-line graphs for linear equations.
❖​ Find the gradient of a straight line.
❖​ Calculate the gradient of a straight line from the
coordinates of two points on it.
❖​ Calculate the length of a line segment.
❖​ Find the coordinates of the midpoint of a line
segment.
❖​ Interpret and obtain the equation of a straight-line
graph.
❖​ Find the gradient and equation of a straight line
parallel to a given line.
❖​ Find the gradient and equation of a straight line
perpendicular to a given line.

❖​ Graphs of Function
❖​ construct tables of values and draw graphs for functions of the
form ax^(n) where a is a rational constant, and n = –2, –1, 0,
1, 2, 3, and simple sums of not more than three of these and
for functions of the form ka^(x) where a is a positive integer
❖​ interpret graphs of linear, quadratic, cubic, reciprocal and
exponential functions
❖​ solve associated equations approximately by graphical
methods
❖​ estimate gradients of curves by drawing tangents

❖​ Graphs in Practical Situations

 ❖​ interpret and use graphs in practical situations including travel
graphs and conversion graphs
❖​ draw graphs from given data
❖​ apply the idea of rate of change to easy kinematics involving
distance–time and speed–time graphs, acceleration and
deceleration
❖​ calculate distance travelled as area under a linear speed–time
graph

Urdu Urdu paper 1.

1.Compression (q/a)
2.Comprehension ( multiple choice q/a)
3.Notes making
4.Summary writing
5.Email

Urdu paper 2
1.Sentence transformation
2.Fill in the blanks (multiple choice)
3.Essay writing
4.Translation

Islamiyat Paper 1
Complete Syllabus for Paper 1

Chapter 1 Quranic Passages

Quranic passages ( Surah Ikhlas, Surah Fussilat, Surah Shura, Surah
Fatiha, Surah Al- Alaq, Surah Zilzal, Surah Al-Anam (;75-79), Surah
Ad-Duha, Surah Kawthar, Ayat ul kursi, Surah Baqarah (2;21-22)
,Surah Nas, Surah Maidah )

Children should be able to explain

(a) the main theme(s) in each passage
(b) the importance of these themes in a Muslim’s life today.
Other passages covered in form II.

Chapter 2:History and importance of Quran

Compilation of Quran
Forms of Revelation of Quran
Characteristics of Quran
Makki/ Madni Surahs
Relationship b/w Quran and Hadis.
Ijma Qiyas

Chapter 3: Life and Importance of Muhammad SAW.

Makki life of Prophet SAW ( Prophet life Birth till Death )
Qualities of the Prophet
Madni life of Prophet SAW.

Chapter 4: The First Islamic Community

 Wives of the holy Prophet
Children of the Prophet SAW

Ten Blessed Companions (Hazrat Abu Bakr, Umar, Usman and Ali have
already been done in
Rightly Guided Caliphs)
Hazrat Abdul Rehman Ibne Auf, Hazrat Saad Ibne Waqas, Hazrat Abu
Ubaydah Ibne Jarrah,
Hazrat Talha Ibne Ubaydullah, Hazrat Zubair Ibne Awwam, Hazrat Sa’eed
Ibne Zayed

Paper 2
Chapter 1: Selected Ahadith
( hadith 1 2 3 4 5 6 7 8 9 10 11 12,13,14 and 15. ) covered

Chapter 2: History and Importance of the Hadiths

the history of the compilation of the Hadiths
the earliest collections
the main musnad and musannaf collections
the text (matn) of a Hadith ,Sanad and types of Hadith.
Hadis e Qudsi and Hadis e Nabwi.

Chapter : 3 The period of the Rightly Guided Caliphs and their

importance as leaders
Hazrat Abu Bakr
The main events during his caliphate
His main achievements
The main difficulties he encountered
Caliphate of Hazrat Umer

Chapter 4
Articles of Faith
Jihad
Pillars of Islam
Shahadah
Prayers
includingAdhan, preparations for Salah, its conditions, performance,terms and
importance,
congregational prayers on Fridays and festivals,
times of prayer, private prayer, delayed prayer,shortened prayers, Taraweeh

History Chapter 1 Religious thinkers

Chapter 2 Mughal Empire
Chapter 3 War of Independence
Chapter 4 Sir Syed Ahmed Khan
Chapter 5 Languages
Chapter 6 Pakistan movement during early 20th century
Chapter 7 Khilafat Movement
Chapter 8 Pakistan movement from 1927-1939
 Chapter 9 Solutions of the Problems from 1940-1947
Chapter 10 Pakistan Movement
Chapter 11 independent state from 1947-48

Geography Chapter 1 The Natural topography

Chapter 2 Climate
Chapter 3 Natural resources Water
Chapter 4 Forests
Chapter 5 Mineral Resources
Chapter 6 Fishing Industry
Chapter 7 Agriculture
Chapter 8 Power resources

Computers Chapter 1 Data Representation

Chapter 2 Data Transmission
Chapter 3 (3.2.3 : sensors ) only from page # 111 till pages # 117,
Chapter 5 The Internet and its uses
Chapter 6 Automated and Emerging Technologies
Chapter 7 (7.1, 7.2, 7.3, 7.4(counting and totalling), 7.5, 7.6, 7.7 ,
Chapter 9 Databases
Chapter 10 Boolean Logic

Physics Chapter 1 Measurement

Chapter 2 Mass Weight and Density
Chapter 3 Kinematics
Chapter 4 Dynamics
Chapter 5 Forces
●​ Vectors
●​ Moment of force
●​ Deformation
Chapter 6 Momentum
Chapter 7 Work Energy Power
Chapter 8 Pressure

Chemistry EXPERIMENTAL CHEMISTRY Content

1.1 Experimental design

1.2 Methods of purification and analysis

Learning Outcomes:

Candidates should be able to:

1.1 Experimental design

(a) name appropriate apparatus for the measurement of time,

temperature, mass and volume, including burettes, pipettes,
measuring cylinders and gas syringes

(b) suggest suitable apparatus, given relevant information,

for a variety of simple experiments, including collection of
gases and measurement of rates of reaction

(c) Suggest advantages and disadvantages of

experimental methods and apparatus

(d) Describe a:

(a) Solvent as a substance that dissolves a solute

(b) Solute as a substance that is dissolved in a solvent

(e) (c) solution as a liquid mixture composed of two or more

substances

(d) Saturated solution as a solution containing the maximum concentration

of a Solute dissolved in the solvent at a specific temperature

(e) Residue as a substance that remains after evaporation, distillation,

filtration or any similar process

(f) Filtrate as a liquid or solution that has passed through a filter

1.2 Methods of purification and analysis

(a) describe methods of purification by the use of a
suitable solvent, filtration and crystallization, distillation
and fractional distillation, with particular references to
the fractional distillation of crude oil, liquid air and
fermented liquor

(b) suggest suitable methods of purification, given

information about the substances involved

(c) describe paper chromatography and interpret

chromatograms including comparison with ‘known’
samples and the use of Rf values

(d) explain the need to use locating agents in the

chromatography of colorless compounds

(e) deduce from the given melting point and boiling point the
identities of substances and their purity

(f) explain that the measurement of purity in

substances used in everyday life, e.g. foodstuffs and
drugs, is important
2. THE PARTICULATE

NATURE OF MATTER

2.1 States of matter

2.2 Kinetic particle theory

2.3 Atomic structure

2.4 Elements, compounds and mixtures

Learning Outcomes:

Candidates should be able to:

(a) State the distinguishing properties of solids, liquids and gases

(b) Describe the structure of solids, liquids and gases in terms of particle
Separation, arrangement and motion

(b) Describe and explain changes of state

(c) (melting, boiling, evaporating, freezing and condensing) in terms of

kinetic particle theory

(d) Interpret and explain heating and cooling curves in terms of kinetic
particle theory

(e) Describe and explain in terms of kinetic particle theory the effects of
temperature and pressure on the volume of a gas.

2.1 Kinetic particle theory

(a) describe the solid, liquid and gaseous states of
matter and explain their interconversion in terms of
the kinetic particle theory and of the energy
changes involved

(b) describe and explain evidence for the movement of

particles in liquids and gases (the treatment of
Brownian motion is not required)

(c) explain everyday effects of diffusion in terms of particles,

e.g. the spread of perfumes and cooking aromas; tea and
coffee grains in water

(d) state qualitatively the effect of molecular mass on the

rate of diffusion and explain the dependence of rate of
 diffusion on temperature

(e) state qualitatively and explain the effects of temperature and

pressure on the volumes of gases

2.2 Atomic structure

(a) state the relative charges and approximate relative
masses of a proton, a neutron and an electron

(b) describe, with the aid of diagrams, the structure of

an atom as containing protons and neutrons (nucleons)
in the nucleus and electrons arranged in shells

(Energy levels) (No knowledge of s, p, d and f

classification will be expected; a copy of the Periodic
Table will be available in Papers 1 and 2

(c) define proton number and nucleon number

(d) interpret and use symbols such as 6C12

(e) define the term isotopes

(f) deduce the numbers of protons, neutrons and

electrons in atoms and ions from proton and nucleon
numbers

(g) Determine the electronic configuration of elements with proton

number 1 to 20, e.g. 2, 8, 3

State that:

(a) Group VIII noble gases have a full outer shell

(b) The number of outer shell electrons is equal to the group number
in Groups I to VII

(c) The number of occupied electron shells is equal to the period

number

Define isotopes as different atoms of the same element that have the
same number of protons but different numbers of neutrons

Calculate the relative atomic mass of an element from the relative

masses and abundances of its isotopes

State that isotopes of the same element have the same chemical
properties because they have the same number of electrons and
therefore the same electronic configuration

2.3 Elements, Compounds and Mixtures

(a) Describe the differences between elements, compounds and

mixtures

2.4 THE PERIODIC TABLE

(a) describe the Periodic Table as an arrangement of

the elements in the order of increasing proton
(atomic) number

(b) Describe how the position of an element in the

Periodic Table is related to proton number and electronic
structure/configuration

(c) describe the relationship between Group number and the ionic
charge of an element

(d) Explain the similarities between the elements in the same

Group of the Periodic Table in terms of their electronic
structure/configuration.​
​
(e) describe the change from metallic to non-metallic character
from left to right across a period of the Periodic Table

(f) describe the relationship between Group number, number of

valence electrons and metallic/non-metallic character

(g) predict the properties of elements in Group I, VII and

the transition elements using the Periodic Table

2.5 Group properties

(a) Describe the Group I alkali metals, lithium, sodium and

potassium, as relatively soft metals with general trends down the
group, limited to:

(a) Decreasing melting point

(b) Increasing density

(c) Increasing reactivity

(b) Predict the properties of other elements in Group I, given

information about the elements
(c) Describe the Group VII halogens, chlorine, bromine and iodine, as
diatomic non-metals with general trends down the group, limited to:

(a) Increase in density

(b) Decrease in reactivity

(d) State the appearance of the halogens at r.t.p. as:

(a) Chlorine, a pale yellow-green gas

(b) Bromine, a red-brown liquid

(c) Iodine, a grey-black solid

(e) Describe and explain the displacement reactions of halogens with

other halide ions

(f)Predict the properties of other elements in Group VII, given

information about the elements​

(g) Describe the transition elements as metals that:​

(a) Have high densities​

(b) Have high melting points​

(c) Have variable oxidation numbers​

(d) Form colored compounds​

(e) Often act as catalysts as elements and as compounds​

(g) Describe the Group VIII noble gases as unreactive,

monatomic gases and explain this in terms of electronic

configuration ​

3. BONDING AND STRUCTURE​

3.1 Ionic bonding​

(a)Describe the giant lattice structure of ionic compounds as a

regular arrangement of alternating positive and negative ions​

(b) State that an ionic bond is a strong electrostatic attraction

between oppositely charged ions

(a) Describe the formation of ionic bonds between metallic and

non-metallic elements, including the use of dot-and-cross
diagrams

(d) Describe the formation of positive ions, known as cations and

negative ions, known

As anions

(e) Describe and explain in terms of structure and bonding the

properties of ionic compounds:

(a) High melting points and boiling points

(b) Good electrical conductivity when aqueous or molten and poor

when solid ​
3.2 Covalent bonding

(a) ) State that a covalent bond is formed when a pair of electrons is

shared between two atoms leading to noble gas electronic
configurations.

(b) Describe the formation of covalent bonds in simple molecules,

including H2, Cl2, H2O, CH4, NH3, HCl, CH3OH, C2H4, O2, CO2
and N2. Use dot-and-cross diagrams to show the electronic
configurations in these and similar molecules

(c) Describe the giant covalent structures of graphite and diamond

(d) Relate the structures and bonding of graphite and diamond to

their uses, limited to:​
(a) Graphite as a lubricant and as an electrode

(b) Diamond in cutting tools

(e) Describe the giant covalent structure of silicon (IV) oxide, SiO2

(f)Describe the similarity in properties between diamond and silicon

(IV) oxide, related to their structure

3.3 Metallic bonding

(a) *describe metallic bonding as the electrostatic attraction

 between positive ions in a lattice and a ‘sea of electrons’

(b) *relate the malleability of metals to their structure and

the electrical conductivity of metals to the mobility of the
electrons in the structure

(c) Explain in terms of structure and bonding the properties of

metals:

(a) Good electrical conductivity

(b) Malleable and ductile ​

​
3rd Term​
1.Chemical Formulae and Ionic Equations​
Formulae of anions and cations

Writing balanced chemical equations ​

​
2.FORMULAE, STOICHIOMETRY AND THE MOLE CONCEPT
Candidates should be able to:

(a)state the symbols of the elements and formulae of the compounds

mentioned in the syllabus

(b)deduce the formulae of simple compounds from the relative

numbers of atoms present and vice versa

(c)deduce the formulae of ionic compounds from the charges on the

ions present and vice versa

(d)interpret and construct chemical equations, with state symbols,

including ionic equations

(e)define relative atomic mass, Ar

(f)define relative molecular mass, Mr, and calculate relative molecular

mass

(And relative formula mass) as the sum of relative atomic masses

(g)calculate the percentage mass of an element in a compound when

given appropriate information

(h)calculate empirical and molecular formulae from relevant data

5.ENERGY FROM CHEMICALS

 Candidates should be able to:

(a)State that an exothermic reaction transfers thermal energy to the

surroundings leading to an increase in the temperature of the
surroundings

(b)State that an endothermic reaction transfers thermal energy from

the surroundings leading to a decrease in the temperature of the
surroundings

(c)State that the transfer of thermal energy during a reaction is called

the enthalpy change, ΔH, of the reaction. ΔH is negative for
exothermic reactions and positive for endothermic reactions

(d)Define activation energy, Ea, as the minimum energy that colliding

particles must have in order to react

(e)Draw, label and interpret reaction pathway diagrams for

exothermic and endothermic reactions using information provided, to
include:
(a) Reactants
(b) Products
(c) Enthalpy change of reaction, ΔH
(d) Activation energy, E

(f)State that bond breaking is an endothermic process

And bond making is an exothermic process and explain the enthalpy
change of a reaction in terms of bond breaking and bond making

(g)Calculate the enthalpy change of a reaction using bond energies

Biology
Chapter 1. Cells
1.1 Cell structure and function

1 Examine under the microscope, animal cells and plant cells from
any suitable locally available material, using an appropriate
temporary staining technique, such as methylene blue or iodine
solution

2 Draw diagrams to represent observations of the animal and

plant cells examined above

3 Identify on diagrams, photomicrographs or electron

micrographs, the ribosomes, mitochondria, nucleus, cytoplasm
and cell membrane in an animal cell
 4 Identify on diagrams, photomicrographs or electron
micrographs, the ribosomes, mitochondria, chloroplasts, nucleus,
sap vacuole, cytoplasm, cell membrane and cellulose cell wall in
a plant cell

5 Describe the structure of a bacterial cell, limited to:

ribosomes, circular deoxyribonucleic acid (DNA) and plasmids,
cytoplasm, cell membrane and cell wall

6 Describe the functions of the above structures in animal,

plant and bacterial cells

1.2 Specialised cells, tissues and organs

1 Understand that cells can become specialised and that their

structures are related to their specific functions, as illustrated by
examples covered in the syllabus

2 Understand the terms cell, tissue, organ, organ system and

organism as illustrated by examples covered in the syllabus

3 State and use the formula magnification = image size/ actual

size

Chapter 2. Classification
2.1 Concept and use of a classification system

1 Understand that organisms can be classified into groups by the

features they share

2 Describe a species as a group of organisms that can reproduce to

produce fertile offspring

3 Describe the binomial system of naming species as an

internationally agreed system in which the scientific name of an
organism is made up of two parts showing the genus and species

4 Construct and use dichotomous keys based on identifiable features

2.2 Features of organisms

1 State the main features used to place all organisms into one of the
five kingdoms: Animal, Plant, Fungus, Prokaryote, Protoctist

2 State the main features used to place organisms into groups within
the animal kingdom, limited to:

(a) the main groups of vertebrates: mammals, birds, reptiles,

amphibians, fish

(b) the main groups of arthropods: myriapods, insects, arachnids,

crustaceans

3 State the main features used to place organisms into groups within
the plant kingdom, limited to ferns and flowering plants (dicotyledons
and monocotyledons)

4 Classify organisms using the features identified in 2.2.1, 2.2.2 and

2.2.3

5 State the main features of viruses, limited to protein coat and

genetic material

7 Understand that viruses can only replicate in living cells

Chapter 3. Movement into and out of cells

3.1 Diffusion and osmosis

1 Describe the role of water as a solvent in organisms with reference

to digestion, excretion and transport

2 Understand that the energy for diffusion and osmosis comes from
the kinetic energy of random movement of molecules and ions

3 Understand diffusion as the net movement of molecules or ions

from a region of their higher concentration to a region of their lower
concentration (i.e. down a concentration gradient), as a result of their
random movement

4 Investigate the factors that influence diffusion, limited to: surface

area, temperature, concentration gradient and distance

5 Understand osmosis as the net movement of water molecules from

a region of higher water potential to a region of lower water potential,
through a partially permeable membrane

6 Understand that plants are supported by the pressure of water

inside the cells pressing outwards on the cell wall

7 Describe the effects of osmosis on plant and animal tissues and

explain the importance of water potential gradient and osmosis in the
uptake and loss of water

8 Investigate and explain the effects on plant tissues of

immersing them in solutions of different concentrations, using the
terms turgid, turgor pressure, plasmolysis and flaccid

9 Investigate osmosis using materials such as dialysis tubing

3.2 Active transport

1 Understand active transport as the movement of molecules or ions

into or out of a cell through the cell membrane, from a region of their
lower concentration to a region of their higher concentration (i.e.
against a concentration gradient), using energy released during
respiration

2 Explain the importance of active transport in ion uptake by root hair

cells

Chapter 4. Biological molecules

4.1 Biological molecules

1 List the chemical elements that make up: (a) carbohydrates (b)
lipids (fats and oils) (c) proteins (d) DNA

2 State that large molecules are made from smaller molecules,

limited to: starch, cellulose and glycogen from glucose; proteins from
amino acids; lipids from fatty acids and glycerol; DNA from
nucleotides

3 Describe and be able to do chemical tests for:

(a) starch (iodine solution)

(b) glucose and maltose (Benedict’s solution)

(c) protein (biuret test)

(d) lipids (ethanol emulsion test)

Chapter 5. Enzymes
5.1 Enzyme action

1 Describe a catalyst as a substance that increases the rate of a

chemical reaction and is not changed by the reaction

2 Describe enzymes as proteins that function as biological catalysts

and are involved in all metabolic reactions

3 Explain enzyme action with reference to the substrate, active site,

enzyme-substrate complex, and product

4 Explain the specificity of enzymes in terms of the complementary

shape and fit of the active site with the substrate (‘lock and key’
hypothesis)

5.2 Effects of temperature and pH

1 Understand that the progress of enzyme-catalysed reactions can

be followed by measuring the concentrations of reactants and
products

2 Investigate and describe the effects of temperature and pH on

enzyme activity

3 Explain the effect of changes in temperature and pH on enzyme

activity in terms of kinetic energy, shape and fit, denaturation and the
frequency of effective collisions

Chapter 6. Plant nutrition

6.1 Photosynthesis

1 Understand that photosynthesis is the process by which plants

make carbohydrates from raw materials using energy from light

2 State that chlorophyll is a green pigment that is found in

chloroplasts

3 State that chlorophyll transfers light energy into chemical energy for
the formation of glucose and other carbohydrates

4 Outline the subsequent use and storage of the carbohydrates made

in photosynthesis, limited to:

(a) starch as an energy store

(b) cellulose to build cell walls

(c) glucose used in respiration to provide energy

(d) sucrose for transport through the plant

5 State the word equation and balanced chemical equation for

photosynthesis

6 Investigate the need for chlorophyll, light and carbon dioxide for
photosynthesis, using appropriate controls

7 Describe and explain the effect of varying light intensity, carbon

dioxide concentration and temperature on the rate of photosynthesis

8 Investigate the effect of varying light intensity, carbon dioxide

concentration and temperature on the rate of photosynthesis using
submerged aquatic plants and hydrogencarbonate indicator solution

10 Identify and explain the limiting factors of photosynthesis in

different environmental conditions

6.2 Leaf structure

1 State that most leaves have a large surface area and are thin, and
explain how these features are adaptations for photosynthesis

2 Identify and label the cuticle, cellular and tissue structures of a

dicotyledonous leaf, as seen in diagrams or photomicrographs, and
explain how these structures are adaptations for photosynthesis and
gas exchange, limited to:

(a) stomata and guard cells

(b) spongy and palisade mesophyll cells

(c) air spaces

(d) vascular bundles (xylem and phloem)

(e) distribution of chloroplasts

(f) upper and lower epidermis

6.3 Mineral nutrition

1 Explain the importance of nitrate ions for making amino acids,

required for the production of proteins 2 Explain the importance of
magnesium ions for making chlorophyll
Chapter 7. Transport in flowering plants
7.1 Uptake and transport of water and ions

1 Relate the structure of root hair cells to their function of water and
ion uptake

2 Outline the pathway taken by water through the root, stem and leaf,
limited to: root hair cells, root cortex cells, xylem and mesophyll cells

3 Investigate, using a suitable stain, the pathway of water in a cut

stem

7.2 Transpiration and translocation

1 Describe transpiration as the loss of water vapour from leaves

2 Understand that water evaporates from the surfaces of the

mesophyll cells into air spaces and then diffuses out of the leaves
through the stomata as water vapour

3 Explain:

(a) the effects of wind speed, and the variation of temperature,

humidity and light intensity on transpiration rate

(b) how wilting occurs

4 Investigate the effects of wind speed, light intensity and

temperature variation on transpiration rate

5 Explain the mechanism by which water moves upwards in the

xylem in terms of a transpiration pull that draws up a column of water
molecules, held together by forces of attraction between water
molecules

6 Describe translocation as the movement of sucrose and amino

acids in the phloem from parts of plants that produce or release them
(sources) to parts of plants that use or store them (sinks)

7 Identify the positions of tissues as seen in transverse sections of

non-woody dicotyledonous roots and stems, limited to: xylem,
phloem and cortex

8 State the functions of xylem as transport of water and mineral ions,

and support

9 Relate the structure of xylem vessels to their function, limited to:

(a) thick walls with lignin (details of lignification are not required)

(b) no cell contents

(c) cells joined end-to-end with no cross walls to form a long

continuous tube

Chapter 8. Human nutrition

8.1 Diet

1 List the principal sources of, and describe the dietary

importance of, carbohydrates, lipids, proteins, vitamins (C and D
only), mineral salts (calcium and iron only), fibre (roughage) and
water

2 Name the diseases and describe the symptoms resulting from

deficiencies of vitamin C (scurvy), vitamin D (rickets), calcium
(rickets) and iron (anaemia)

3 Understand the concept of a balanced diet

8.2 Human digestive system

1 Identify the main regions of the digestive system: mouth,

salivary glands, oesophagus, stomach, small intestine (duodenum
and ileum), pancreas, liver, gall bladder and large intestine (colon,
rectum and anus)

2 Explain why most foods must be digested before they can be

absorbed

3 Describe physical digestion as the breakdown of food into

smaller pieces without chemical change to the food molecules

4 Describe chemical digestion as the breakdown of large

molecules into small molecules

5 State that physical digestion increases the surface area of food

for the action of enzymes in chemical digestion

6 Identify the types of human teeth (incisors, canines, premolars

and molars)

7 Describe the structure of human teeth, limited to: enamel,

dentine, pulp, nerves and cement, and understand that teeth are
 embedded in the gum

8 Describe the functions of the types of human teeth in physical

digestion of food

9 Describe the functions of the main regions of the digestive

system, limited to:

(a) mouth – ingestion, physical digestion, chemical digestion of

starch by amylase

(b) salivary glands – secretion of saliva containing amylase

(c) stomach – physical digestion, chemical digestion of protein by

protease, presence of hydrochloric acid in gastric secretions

(d) small intestine (duodenum and ileum) – chemical digestion of

starch by amylase, maltose by maltase, protein by protease and
lipids by lipase

(e) liver – production of bile and storage of glycogen

(f) gall bladder – storage of bile

(g) pancreas – alkaline secretion containing amylase, protease

and lipase

(h) ileum and colon – absorption

(i) rectum and anus – egestion

10 Describe the functions of amylase, maltase, protease and

lipase, listing the substrates and end-products, limited to:

(a) amylase breaks down starch to maltose

(b) maltase breaks down maltose to glucose

(c) protease (pepsin and trypsin) breaks down protein to amino

acids

(d) lipase breaks down lipids to fatty acids and glycerol

11 Describe the function of hydrochloric acid in the stomach as

killing ingested bacteria

12 Understand that the different proteases present in the stomach

and the duodenum work best at different pH levels

13 Outline the role of bile in emulsifying fats to increase the surface

area for the chemical digestion of fat to fatty acids and glycerol by
lipase

14 14 Describe peristalsis as waves of contractions of longitudinal

and circular muscles which move food through the digestive system

8.3 Absorption and assimilation

1 State that the small intestine is the region where nutrients are
absorbed

2 Understand that absorption (by diffusion, osmosis and active

transport) is the movement of nutrients from the intestines into cells
lining the digestive system and then into the blood

3 Understand that assimilation is the uptake and use by cells of

nutrients from the blood

4 Describe the structure of a villus and the roles of capillaries and

lacteals

5 Explain the significance of villi and microvilli in increasing the

internal surface area of the ileum

6 Understand that water is absorbed from the lumen of the small

intestine and the colon, but that most absorption of water happens in
the small intestine

7 State the function of the hepatic portal vein as the route taken to
the liver by most of the molecules and ions absorbed from the ileum