British (UK)

The National Curriculum of England (UK) is a very structured curriculum that is designed to meet the needs of all students, stretching brighter children and supporting those who need it through differentiated teaching and learning activities. The curriculum extends and excites all students, whatever their interests or ability. Through it, teachers are able to identify, celebrate and nurture the talents and intelligences of students.

British education is renowned for concerning itself with the development of the whole personality.

In the British education system, students are taught to learn by questioning, problem-solving and creative thinking rather than by the mere retention of facts, hence giving them analytical and creative thinking skills that they will need in the working world. A variety of teaching and assessment methods designed to develop independent thought as well as a mastery of the subject matter is used.

The National Curriculum of England has a clearly defined series of academic and other objectives at every level. mydrasa focuses on Key stage 3 (Year 7-9), Key stage 4 IGCSE/GCSE (Year 10-11) and Key stage 5 A-Level (Year 12-13).

mydrasa added subjects related to Key stage 4 to Year 9, and added subjects related to Key stage 5 to Year 11 for student preparation.

IGCSE stands for the "International General Certificate of Secondary Education". It is a program leading to externally set, marked and certificated examinations from the University of Cambridge. Any student who takes an IGCSE subject will be gaining a qualification that is recognized globally.

The exam boards covered under the International GCSE are Cambridge, Edexcel, and Oxford AQA.

SUbjects

Subjects

Cambridge - Science - Combined (Biology) - 0653

  • Overview
  • Chapters

Cambridge IGCSE Combined Science offers students the opportunity to study biology, chemistry and physics in a single Cambridge IGCSE. Each subject is covered in a separate syllabus section.

Students learn the basic principles of each subject through a mix of theoretical and practical studies, while also developing an understanding of scientific skills.

The Cambridge IGCSE Combined Science syllabus is aimed at candidates across a very wide range of ability, and allows them to show success over the full range of grades from A* to G.

The syllabus has been designed to enable co-teaching with the Co-ordinated Sciences (Double Award) syllabus as well as with the separate Biology, Chemistry and Physics syllabuses.

  • 1: Characteristics of living organisms
    1.1: Characteristics of living organisms
    1.1.1: The characteristics of living organisms
  • 2: Cells
    2.1: Cell structure
    2.1.1: Living organisms are made of cells
    2.1.2: The structure of a plant cell compared with an animal cell
    2.1.3: The functions of the structures
    2.1.4: The structure related to the functions
    2.1.5: Magnification and size of biological specimens
    2.2: Movement in and out of cells
    2.2.1: Diffusion
    2.2.2: Substances move into and out of cells by diffusion through the cell membrane
    2.2.3: Water diffuses through partially permeable membranes by osmosis
    2.2.4: Osmosis
    2.2.5: Water moves in and out of cells by osmosis through the cell membrane
    2.2.6: The effects of immersing plant tissues in solutions of different concentrations
  • 3: Biological molecules
    3.1: Biological molecules
    3.1.1: The chemical elements that make up: carbohydrates, fats, and proteins
    3.1.2: Large molecules are made from smaller molecules
    3.1.3: The use of iodine, Benedict's, biuret solutions and ethanol emulsion
    3.1.4: Water is important as a solvent
  • 4: Enzymes
    4.1: Enzymes
    4.1.1: Enzymes
    4.1.2: Enzyme action
    4.1.3: The effect of changes in temperature and pH on enzyme activity
    4.1.4: The effect of changes in temperature on enzyme activity
    4.1.5: The effect of changes in pH on enzyme activity
  • 5: Plant nutrition
    5.1: Plant nutrition
    5.1.1: Photosynthesis
    5.1.2: The word equation for photosynthesis
    5.1.3: The balanced equation for photosynthesis
    5.1.4: Chlorophyll transfers light energy into chemical energy in molecules
    5.1.5: The subsequent use and storage of the carbohydrates made in photosynthesis
    5.1.6: The necessity for chlorophyll, light and carbon dioxide for photosynthesis
    5.1.7: The effects on the rate of photosynthesis
    5.1.8: Leaves of a dicotyledonous plant
    5.1.9: The significance of the features of a leaf in terms of functions
    5.1.10: The importance of nitrate and magnesium ions
    5.1.11: The effects of nitrate ion and magnesium ion deficiency on plant growth
  • 6: Animal nutrition
    6.1: Diet
    6.1.1: Balanced diet for humans
    6.1.2: The principal sources and the dietary importance
    6.1.3: Age, gender and activity affect the dietary needs of humans
    6.1.4: The effects of malnutrition
    6.1.5: The causes and effects of vitamin D and iron deficiencies
    6.2: Alimentary canal
    6.2.1: Ingestion
    6.2.2: Digestion
    6.2.3: Mechanical digestion
    6.2.4: Chemical digestion
    6.2.5: Absorption
    6.2.6: Egestion
    6.2.7: The main regions of the alimentary canal and associated organs
    6.2.8: The functions of the regions of the alimentary canal
    6.3: Digestion
    6.3.1: The significance of chemical digestion in the alimentary canal
    6.3.2: The functions of enzymes
    6.3.3: Place of secretion of amylase, protease and lipase
    6.3.4: The functions of the hydrochloric acid in gastric juice
  • 7: Transport
    7.1: Transport in plants
    7.1.1: The functions of xylem and phloem
    7.1.2: The position of xylem
    7.1.3: Root hair cells
    7.1.4: The large surface area of root hairs increases the rate of absorption of water
    7.1.5: The pathway taken by water through root, stem and leaf
    7.1.6: The pathway of water through the above-ground parts of a plant
    7.1.7: Water is transported from the roots to leaves through the xylem vessels
    7.1.8: Transpiration
    7.1.9: The effects of variation of temperature and humidity on transpiration rate
    7.1.10: The effects of variation of temperature, and humidity on transpiration rate
    7.2: Transport in mammals
    7.2.1: The circulatory system
    7.2.2: The double circulation
    7.2.3: The advantages of a double circulation
    7.2.4: The structures of the mammalian heart
    7.2.5: Blood is pumped away into arteries and returns in veins
    7.2.6: The functioning of the heart
    7.2.7: The main blood vessels
    7.2.8: Coronary heart disease
    7.2.9: The effect of physical activity on pulse rate
    7.2.10: The effect of physical activity on the heart rate
    7.2.11: The structure and functions of arteries, veins and capillaries
    7.2.12: The structures of arteries, veins and capillaries are adapted for their function
    7.2.13: The components of blood
    7.2.14: Red and white blood cells
    7.2.15: The functions of the components of blood
  • 8: Gas exchange and respiration
    8.1: Gas exchange
    8.1.1: Sites of gas exchanges
    8.1.2: The features of gas exchange surfaces
    8.1.3: The differences in composition between inspired and expired air
    8.1.4: Composition of inspired and expired air
    8.1.5: Limewater as a test for carbon dioxide
    8.1.6: The effects of physical activity on rate and depth of breathing
    8.1.7: Rate and depth of breathing
    8.1.8: The role of goblet cells, mucus and ciliated cells
    8.1.9: Effects of tobacco smoking
    8.1.10: The effects of tobacco smoke and its major toxic components
    8.2: Respiration
    8.2.1: The uses of energy in the body of humans
    8.2.2: Aerobic respiration
    8.2.3: The word equation for aerobic respiration
    8.2.4: The balanced chemical equation for aerobic respiration
  • 9: Coordination and response
    9.1: Hormones in humans
    9.1.1: A hormone
    9.1.2: Adrenaline
    9.1.3: The role of the hormone adrenaline
    9.1.4: Situations in which adrenaline secretion increases
    9.2: Tropic responses
    9.2.1: Gravitropism
    9.2.2: Phototropism
    9.2.3: Phototropism and gravitropism of a shoot
    9.2.4: Gravitropism and phototropism in shoots and roots
    9.2.5: The role of auxin in controlling shoot growth
  • 10: Reproduction
    10.1: Asexual and sexual reproduction
    10.1.1: Asexual reproduction
    10.1.2: Examples of asexual reproduction
    10.1.3: Sexual reproduction
    10.2: Sexual reproduction in plants
    10.2.1: Insect-pollinated flower
    10.2.2: Wind-pollinated flower
    10.2.3: The functions of the sepals, petals, anthers, stigmas and ovaries
    10.2.4: The pollen grains of insect-pollinated and wind-pollinated flowers
    10.2.5: Pollination
    10.2.6: The agents of pollination
    10.2.7: Fertilisation
    10.2.8: The structural adaptations of insect pollinated and wind-pollinated flowers
    10.2.9: The environmental conditions that affect germination of seeds
    10.3: Sexual reproduction in humans
    10.3.1: The male reproductive system
    10.3.2: The function of the parts of the male reproductive system
    10.3.3: The female reproductive system
    10.3.4: The function of the parts of the female reproductive system
    10.3.5: Fusion of the nuclei from a male gamete and a female gamete
    10.3.6: Male and female gametes
    10.3.7: The adaptive features of sperm
    10.3.8: The adaptive features of egg cells
    10.3.9: The menstrual cycle
    10.3.10: In early development, the zygote forms an embryo
    10.3.11: Functions of the umbilical cord, placenta, amniotic sac and amniotic fluid
    10.3.12: The function of the placenta and umbilical cord
    10.3.13: Human immunodeficiency virus (HIV) infection
    10.3.14: The methods of transmission of HIV
    10.3.15: Controlling the spread of sexually transmitted infections (STIs)
  • 11: Organisms and their environment
    11.1: Organisms and their environment
    11.1.1: The Sun is the principal source of energy input to biological systems
    11.1.2: Food chain, food web, producer, consumer, carnivore, and decomposer
    11.1.3: Ecosystem and trophic level
    11.1.4: Energy is transferred between trophic levels
    11.1.5: Food chains usually have fewer than five trophic levels
    11.1.6: Simple food chains
    11.1.7: Food chains and food webs
    11.1.8: Consumers may be classed as primary, secondary and tertiary
    11.1.9: The trophic levels in food webs and food chains
  • 12: Human influences on ecosystems
    12.1: Human influences on ecosystems
    12.1.1: The carbon cycle
    12.1.2: Oxygen and carbon dioxide concentrations in the atmosphere
    12.1.3: The undesirable effects of deforestation
    12.1.4: The process of eutrophication of water

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