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GCSE · CCEA

Biology

Biology

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1.1 - Cell Structure

1.2 - Microscopy

1.3 - Specialised Cells

1.4 - Levels of Organisation

1.5 - Diffusion

1.6 - Active Transport

2.1 - Photosynthesis

2.2 - Rate of Photosynthesis

2.3 - Leaf Structure

3.1 - Food Tests

3.2 - Biological Molecules

4.2 - Digestive Enzymes

4.3 - Uses of Enzymes

5.1 - Lungs & Gas Exchange

5.2 - Exchange Surfaces

5.3 - Aerobic & Anaerobic Respiration

6.1 - Homeostasis

6.2 - The Nervous System & Reflexes

6.3 - The Endocrine System

6.4 - Regulating Blood Glucose

6.6 - Kidneys - Excretion & Water Balance

6.7 - Plant Hormones & Tropisms

7.1 - Ecosystems & Competition

7.2 - Abiotic & Biotic Factors

7.3 - Adaptations

7.4 - Food Chains & Food Webs

7.5 - Trophic Levels

7.6 - The Carbon Cycle

7.7 - Decay & Decomposition

7.8 - Root Hair Cells

7.9 - Mineral Requirements

8.2 - Transpiration

9.2 - Blood Vessels

9.3 - The Heart & Circulatory System

9.4 - Response to Exercise

10.1 - Sexual & Asexual Reproduction

10.2 - Puberty & the Menstrual Cycle

10.3 - Human Reproduction & Pregnancy

10.4 - Contraception

11.1 - DNA, Chromosomes & the Genome

11.2 - Structure of DNA

11.5 - Alleles & Phenotype

11.6 - Genetic Diagrams

11.7 - Sex Determination

11.8 - Sex-Linked Inheritance

11.9 - Inherited Disorders & Screening

11.10 - The Human Genome

11.11 - Genetic Engineering

12.1 - Variation

12.2 - Mutations

12.3 - Natural Selection

12.4 - Extinction

12.5 - Selective Breeding

13.1 - Health & Disease

13.2 - Communicable Disease & Pathogens

13.3 - Viral Diseases

13.4 - Bacterial & Fungal Diseases

13.5 - Preventing the Spread of Disease

13.6 - Culturing Microorganisms

13.7 - The Immune System

13.8 - Vaccination

13.9 - Plant Defences

13.10 - Antibiotics

13.11 - Antibiotic Resistance

13.12 - Smoking & Lung Disease

13.13 - Non-Communicable Disease

13.14 - Alcohol

13.16 - Cardiovascular Disease

14.1 - Using a Light Microscope

14.2 - Osmosis in Plant Tissue

14.3 - Effect of pH, Temperature & Concentration on Enzyme Activity

14.4 - Energy Content of Food (Calorimetry)

14.5 - Anaerobic Respiration in Yeast

14.6 - Rate of Photosynthesis

14.7 - Testing a Leaf for Photosynthesis

14.8 - Investigating Transpiration (Potometer)

14.9 - Field Sampling with Quadrats