Practical assessment checklist
| Select | | View | Download | | Chapter 1 | | |
| 1.1 Designing an investigation to find a method to slow the browning of apple pieces | | |
| Select | | View | Download | | Chapter 2 | | |
| 2.1 Test for glucose using glucose test strips | | |
| 2.2 Benedict’s test for reducing sugars | | |
| 2.3 Iodine test for starch | | |
| 2.4 Grease spot test for lipids | | |
| 2.5 Test for proteins using protein test strips | | |
| Select | | View | Download | | Chapter 3 | | |
| 3.1 Observation with a light microscope | | |
| 3.2 Preparation of a temporary mount of animal cells | | |
| 3.3 Preparation of temporary mounts of plant cells and tissues | | |
| Select | | View | Download | | Chapter 4 | | |
| 4.1 Demonstration of osmosis using dialysis tubing | | |
| 4.2 Demonstration of osmosis using living animal tissue | | |
| 4.3 Study of osmosis in red blood cells | | |
| 4.4 Study of osmosis in living plant cells | | |
| 4.5 Study of osmosis in living plant tissue | | |
| 4.6 Designing an investigation to determine the water potential of potato tissue | | |
| Select | | View | Download | | Chapter 5 | | |
| 5.1 Demonstration of the action of the enzyme catalase | | |
| 5.2 Investigation of the effect of temperature on enzyme activity | | |
| 5.3 Investigation of the effect of pH on enzyme activity | | |
| 5.4 Designing an investigation to study the effect of inhibitors on enzyme activity | | |
| 5.5 Investigation of enzyme activities in fruits | | |
| 5.6 Designing an investigation to compare the effectiveness of different biological washing powders | | |
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Aristo Science for the New Century
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