Biology - Aga Khan University

Biology

Part I (Grade XI)

Topics and Sub-topics

1. Introduction to Biology 1.1 Major Fields of Specialisation in Biology

Student Learning Outcomes

Students should be able to:

1.1.1

differentiate among the branches of biology, i.e. fresh water biology, marine biology, sociobiology, veterinary science and bioclimatology;

1.2 Levels of Biological Organisation 1.3 Biological Method 1.4 Services of Biology

1.2.1 differentiate among the levels of biological organisation from subatomic particles to biosphere;

1.3.1 exemplify deductive and inductive reasoning; 1.3.2 differentiate among hypothesis, theory and scientific law;

1.4.1

discuss the role of biology with respect to disease control in plants and animals (preventive measures, immunisation, drug treatment, biological control, integrated disease management and integrated pest management).

Cognitive Level1 K U A

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1 K = Knowledge, U = Understanding, A = Application and other higher-order cognitive skills

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Topics and Sub-topics 2. Biological Molecules

2.1 Introduction to Biochemistry

2.2 Properties of Carbon 2.3 Chemical Nature and Importance

of Water

2.4 Carbohydrates

Student Learning Outcomes

Students should be able to:

2.1.1 2.1.2 2.1.3 2.1.4

define biochemistry and biological molecules; state the chemical composition of protoplasm; differentiate between organic and inorganic molecules; differentiate among covalent, ionic bond and hydrogen bond;

2.2.1 describe properties of carbon, i.e. tetra-valency, isomerism and catenation;

2.3.1 2.3.2

describe polarity of water molecules that results in hydrogen bonding; discuss properties of water that contribute to the sustainability of life on Earth, i.e.

a. cohesion b. specific heat c. low density of ice d. heat of vapourisation e. hydrophobic exclusion;

2.4.1 2.4.2

2.4.3 2.4.4

2.4.5

define carbohydrates; describe properties of monosaccharides, disaccharides and polysaccharides with examples; differentiate between condensation and hydrolysis; illustrate the formation and breakage of disaccharides, i.e. maltose, sucrose and lactose; compare structure and function of starch, cellulose, glycogen and chitin;

Cognitive Level K U A

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Topics and Sub-topics 2.5 Lipids

2.6 Proteins

Student Learning Outcomes

Students should be able to:

2.5.1 2.5.2

2.5.3

2.5.4

define lipids; describe the properties of acylglycerols, phospholipids, terpenoids and waxes; illustrate the molecular structure of an acylglycerol (triglyceride), a phospholipid and a terpene; describe the roles of steroids and prostaglandins in living organisms;

2.6.1 2.6.2 2.6.3 2.6.4

2.6.5 2.6.6 2.6.7

2.6.8 2.6.9 2.6.10

define proteins and amino acids; illustrate the structure of amino acids; illustrate synthesis and breakage of peptide linkage; differentiate between:

a. essential and non-essential amino acids b. acidic and basic amino acids c. polar and non-polar amino acids; explain amphoteric property of amino acids; differentiate between dipeptides and polypeptides; differentiate among levels of organisation of proteins, i.e. a. primary b. secondary c. tertiary d. quaternary; define fibrous and globular proteins; exemplify significance of sequence of amino acids in a polypeptide chain through sickle cell anaemia; list functions of proteins in the body;

Cognitive Level K U A

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Topics and Sub-topics 2.7 Nucleic Acids

2.8 Conjugated Molecules

Student Learning Outcomes

Students should be able to:

2.7.1 2.7.2 2.7.3 2.7.4

2.7.5

2.7.6 2.7.7

define nucleic acid; differentiate between nucleotide and nucleoside; illustrate structure of deoxyribonucleic acid (DNA); classify nucleotides on the basis of their sugar molecules and nitrogen bases; differentiate between a mononucleotide, i.e. adenosine triphosphate (ATP) and a dinucleotide, i.e. nicotinamide adenine di nucleotide (NAD); define genetic code; differentiate among different types of ribonucleic acid (RNA) molecules with reference to their role in protein synthesis;

2.8.1 2.8.2

define conjugated molecules; describe functions of glycolipids, glycoproteins, lipoproteins and nucleoproteins.

Cognitive Level K U A

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Topics and Sub-topics

3. Enzymes 3.1 Structure of Enzyme

Student Learning Outcomes

Students should be able to: 3.1.1 describe enzyme, cofactor (prosthetic group and coenzyme

with examples), apoenzyme and holoenzyme;

Cognitive Level K U A

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3.2 Characteristics of Enzymes

3.2.1 describe characteristics of enzymes;

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3.3 Mechanism of Enzyme Action

3.3.1 compare lock and key model and induced fit model of enzyme

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action;

3.3.2 illustrate the mechanism of enzyme action through lock and

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key model and induced fit model;

3.3.3 define energy of activation;

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3.3.4 explain that enzymes speed up a chemical reaction by lowering

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the energy of activation using graphs;

3.4 Factors Affecting Enzyme Action

3.4.1 3.4.2 3.4.3

verify the effect of different factors, i.e. pH and temperature on the rate of enzyme action using graph; compare optimum temperature of human body enzymes and thermophilic bacteria; compare optimum pH of different enzymes like trypsin and pepsin;

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3.5 Enzyme Inhibition

3.5.1 classify inhibitors into competitive and non-competitive

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inhibitors;

3.5.2 describe the significance of inhibitors;

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3.5.3 explain feedback inhibition;

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3.6 Classification of Enzymes

3.6.1 classify enzymes on the basis of reactions they catalyse and

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nature of substrate.

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