1.1 Characteristics of living organisms - Describe the characteristics of living organisms by describing: movement, respiration, sensitivity, growth, reproduction, excretion, nutrition.

1.2 Concept and uses of classification systems - State that organisms can be classified into groups by the features that they share.

1.2 Concept and uses of classification systems - Describe a species as a group of organisms that can reproduce to produce fertile offspring.

1.2 Concept and uses of classification systems - 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.

1.2 Concept and uses of classification systems - Construct and use dichotomous keys based on identifiable features.

1.2 Concept and uses of classification systems - Explain that classification systems aim to reflect evolutionary relationships.

1.2 Concept and uses of classification systems - Explain that the sequences of bases in DNA are used as a means of classification.

1.2 Concept and uses of classification systems - Explain that groups of organisms which share a more recent ancestor (are more closely related) have base sequences in DNA that are more similar than those that share only a distant ancestor.

1.3 Features of organisms - State the main features used to place animals and plants into the appropriate kingdoms.

1.3 Features of organisms - State the main features used to place organisms into groups within the animal kingdom: vertebrates and arthropods.

1.3 Features of organisms - Classify organisms using the features identified for vertebrates and arthropods.

1.3 Features of organisms - State the main features used to place all organisms into one of the five kingdoms: animal, plant, fungus, prokaryote, protoctist.

1.3 Features of organisms - State the main features used to place organisms into groups within the plant kingdom: ferns and flowering plants (dicotyledons and monocotyledons).

1.3 Features of organisms - Classify organisms using the features identified for the plant kingdom.

1.3 Features of organisms - State the features of viruses, limited to a protein coat and genetic material.

2.1 Cell structure - Describe and compare the structure of a plant cell with an animal cell: cell wall, cell membrane, nucleus, cytoplasm, chloroplasts, ribosomes, mitochondria, vacuoles.

2.1 Cell structure - Describe the structure of a bacterial cell: cell wall, cell membrane, cytoplasm, ribosomes, circular DNA, plasmids.

2.1 Cell structure - Identify the cell structures in diagrams and images of plant, animal and bacterial cells.

2.1 Cell structure - Describe the functions of cell structures in plant, animal and bacterial cells.

2.1 Cell structure - State that new cells are produced by division of existing cells.

2.1 Cell structure - State that specialised cells have specific functions: ciliated cells, root hair cells, palisade mesophyll cells, neurones, red blood cells, sperm and egg cells.

2.1 Cell structure - Describe the meaning of the terms: cell, tissue, organ, organ system and organism.

2.2 Size of specimens - State and use the formula: magnification = image size ÷ actual size.

2.2 Size of specimens - Calculate magnification and size of biological specimens using millimetres as units.

2.2 Size of specimens - Convert measurements between millimetres (mm) and micrometres (μm).

3.1 Diffusion - Describe diffusion as the net movement of particles down a concentration gradient as a result of random movement.

3.1 Diffusion - State that the energy for diffusion comes from the kinetic energy of molecules and ions.

3.1 Diffusion - State that some substances move into and out of cells by diffusion through the cell membrane.

3.1 Diffusion - Describe the importance of diffusion of gases and solutes in living organisms.

3.1 Diffusion - Investigate the factors that influence diffusion: surface area, temperature, concentration gradient and distance.

3.2 Osmosis - Describe the role of water as a solvent in organisms with reference to digestion, excretion and transport.

3.2 Osmosis - State that water diffuses through partially permeable membranes by osmosis.

3.2 Osmosis - State that water moves into and out of cells by osmosis through the cell membrane.

3.2 Osmosis - Investigate osmosis using materials such as dialysis tubing.

3.2 Osmosis - Investigate and describe the effects on plant tissues of immersing them in solutions of different concentrations.

3.2 Osmosis - State that plants are supported by the pressure of water inside the cells pressing outwards on the cell wall.

3.2 Osmosis - Describe 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.

3.2 Osmosis - Explain the effects on plant cells of immersing them in solutions of different concentrations using the terms: turgid, turgor pressure, plasmolysis, flaccid.

3.2 Osmosis - Explain the importance of water potential and osmosis in the uptake and loss of water by organisms.

3.3 Active transport - Describe active transport as the movement of particles through a cell membrane from a region of lower concentration to a region of higher concentration, using energy from respiration.

3.3 Active transport - Explain the importance of active transport for movement of molecules or ions across membranes, including ion uptake by root hairs.

3.3 Active transport - State that protein carriers move molecules or ions across a membrane during active transport.

4.1 Biological molecules - List the chemical elements that make up: carbohydrates, fats and proteins.

4.1 Biological molecules - State that large molecules are made from smaller molecules: starch, glycogen, cellulose from glucose; proteins from amino acids; fats and oils from fatty acids and glycerol.

4.1 Biological molecules - Describe the use of: iodine solution for starch, Benedict’s solution for reducing sugars, biuret test for proteins, ethanol emulsion for fats and oils, DCPIP for vitamin C.

4.1 Biological molecules - Describe the structure of a DNA molecule: two strands coiled into a double helix with base pairs A-T and C-G.

5.1 Enzymes - Describe a catalyst as a substance that increases the rate of a chemical reaction and is not changed by the reaction.

5.1 Enzymes - Describe enzymes as proteins that function as biological catalysts in all metabolic reactions.

5.1 Enzymes - Describe why enzymes are important in all living organisms in terms of sustaining life through reaction rates.

5.1 Enzymes - Describe enzyme action: active site shape is complementary to its substrate and product formation.

5.1 Enzymes - Investigate and describe the effect of changes in temperature and pH on enzyme activity.

5.1 Enzymes - Explain enzyme action: active site, enzyme-substrate complex, substrate and product.

5.1 Enzymes - Explain specificity of enzymes: complementary shape and fit of the active site with the substrate.

5.1 Enzymes - Explain temperature effects on enzyme activity: kinetic energy, fit, effective collisions and denaturation.

5.1 Enzymes - Explain pH effects on enzyme activity: fit and denaturation.

6.1 Plant nutrition – photosynthesis - State that photosynthesis is the process by which plants manufacture carbohydrates from raw materials using energy from light.

6.1 Plant nutrition – photosynthesis - State the word equation for photosynthesis: carbon dioxide + water → glucose + oxygen (in the presence of light and chlorophyll).

6.1 Plant nutrition – photosynthesis - State the balanced chemical equation for photosynthesis: 6CO₂ + 6H₂O → C₆H₁₂O₆ + 6O₂.

6.1 Plant nutrition – photosynthesis - State that chlorophyll is essential for photosynthesis.

6.1 Plant nutrition – photosynthesis - Outline the subsequent use and storage of the carbohydrates made in photosynthesis.

6.1 Plant nutrition – photosynthesis - Investigate the necessity for chlorophyll, light and carbon dioxide for photosynthesis, using appropriate controls.

6.1 Plant nutrition – photosynthesis - Investigate and state the effect of varying light intensity, carbon dioxide concentration and temperature on the rate of photosynthesis.

6.1 Plant nutrition – photosynthesis - Describe the intake of carbon dioxide and water by plants relating to leaf structure and the distribution of chloroplasts.

6.1 Plant nutrition – photosynthesis - Describe the role of the stomata in gas exchange during photosynthesis.

6.1 Plant nutrition – photosynthesis - Explain how the internal structure of a leaf is adapted for photosynthesis.

6.2 Plant nutrition – mineral requirements - State the importance of nitrate ions for protein synthesis and magnesium ions for chlorophyll synthesis.

6.2 Plant nutrition – mineral requirements - Describe the symptoms in a plant with nitrate ion deficiency and magnesium ion deficiency.

7.1 Human nutrition – diet - Describe what is meant by a balanced diet and why it is important.

7.1 Human nutrition – diet - State the principal dietary sources of carbohydrates, fats, proteins, vitamins (C and D only), mineral salts (calcium and iron only), fibre (roughage) and water.

7.1 Human nutrition – diet - Describe the dietary importance of each of the main food groups and of water and dietary fibre.

7.1 Human nutrition – diet - Describe the effects of malnutrition in relation to starvation, constipation, coronary heart disease, obesity and scurvy.

7.1 Human nutrition – diet - State the causes and effects of vitamin D and iron deficiencies.

7.1 Human nutrition – diet - Describe the effect of protein-energy malnutrition (PEM) on children: kwashiorkor and marasmus.

7.2 Human nutrition – alimentary canal - Identify the main regions of the alimentary canal and associated organs: mouth, salivary glands, oesophagus, stomach, liver, gall bladder, pancreas, small intestine, large intestine, rectum and anus.

7.2 Human nutrition – alimentary canal - Describe the functions of the regions of the alimentary canal listed above in relation to ingestion, digestion, absorption, assimilation and egestion of food.

7.2 Human nutrition – alimentary canal - Explain the role of enzymes in digestion with reference to amylase, protease and lipase.

7.2 Human nutrition – alimentary canal - State the function of bile and explain its role in the digestion of fats.

7.2 Human nutrition – alimentary canal - Explain how the structure of a villus helps absorption of digested food in the small intestine.

8.1 Transport in plants - State the functions of xylem and phloem in transport of water, mineral salts and food.

8.1 Transport in plants - Identify xylem and phloem in sections of roots, stems and leaves, using a light microscope.

8.1 Transport in plants - State that water is absorbed by root hair cells.

8.1 Transport in plants - State that transpiration is the loss of water vapour from the plant through the stomata.

8.1 Transport in plants - Investigate and describe the effects of variation of temperature, humidity and light intensity on transpiration rate.

8.1 Transport in plants - Describe how water vapour loss is related to leaf structure.

8.1 Transport in plants - Explain how water is moved through the plant via transpiration pull.

8.1 Transport in plants - Explain how and why wilting occurs.

8.1 Transport in plants - State the role of phloem in transporting sucrose and amino acids between the leaves and other parts of the plant.

8.1 Transport in plants - Describe translocation as the movement of sucrose and amino acids in the phloem from regions of production to regions of use.

8.2 Transport in humans - Describe the circulatory system as a system of blood vessels with a pump and valves to ensure one-way flow of blood.

8.2 Transport in humans - Describe the double circulation in terms of circulation to the lungs and circulation to the body.

8.2 Transport in humans - Name the main blood vessels to and from the heart, lungs, liver and kidneys.

8.2 Transport in humans - Describe the structure and function of the heart including the muscular wall and septum, atria, ventricles, valves and associated blood vessels.

8.2 Transport in humans - Describe coronary heart disease in terms of the blockage of coronary arteries and state the possible risk factors including diet, smoking and lack of exercise.

8.2 Transport in humans - Investigate and state the effect of physical activity on pulse rate.

8.2 Transport in humans - Describe the structure and functions of arteries, veins and capillaries.

8.2 Transport in humans - Explain how structure and function are related in arteries, veins and capillaries.

8.2 Transport in humans - List the components of blood: red blood cells, white blood cells, platelets and plasma.