Unit 3
Core Practical 1
Use a semi-quantitative method with Benedict’s reagent to estimate the concentrations of reducing sugars and with iodine solution to estimate the concentrations of starch, using colour standards.
Core Practical 2
Investigate the vitamin C content of food and drink.
Core Practical 3
Investigate membrane properties including the effect of alcohol and temperature on membrane permeability.
Core Practical 4
Investigate the effect of temperature, pH, enzyme concentration and substrate concentration on the initial rate of enzyme-catalysed reactions.
Core Practical 5
(i) use a light microscope to make observations and labelled drawings of suitable animal cells (ii) use a graticule with a microscope to make measurements and understand the concept of scale
Core Practical 6
Prepare and stain a root tip squash to observe the stages of mitosis.
Core Practical 7
Use a light microscope to:
(i) Make observations, draw and label plan diagrams of transverse sections
of roots, stems, and leaves
(ii) Make observations, draw and label cells of plant tissues
(iii) Identify sclerenchyma fibers, phloem, sieve tubes, and xylem vessels
and their location.
Core Practical 8
Determine the tensile strength of plant fibres.
Core Practical 9
Investigate the antimicrobial properties of plants, including aseptic techniques for the safe handling of bacteria.