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IGCSE · Edexcel (Int)

Biology

Biology

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1.1 - Characteristics of Living Organisms

1.2 - Variety of Living Organisms

1.3 - Cell Structure

1.4 - Magnification & Units

1.5 - Levels of Organisation

1.7 - Diffusion

1.9 - Active Transport

1.10 - Surface Area to Volume Ratio

1.11 - Exchange Surfaces

2.1 - Biological Molecules

2.2 - Food Tests

2.3 - Balanced Diet

2.4 - The Digestive System

2.5 - Digestive Enzymes

3.1 - Photosynthesis

3.2 - Rate of Photosynthesis

3.3 - Leaf Structure

3.4 - Mineral Requirements

3.5 - Transport in Plants

4.1 - Aerobic & Anaerobic Respiration

4.2 - Lungs & Gas Exchange

4.3 - Ventilation

4.4 - Smoking & Lung Disease

4.5 - Response to Exercise

5.2 - The Immune System

5.3 - Blood Vessels

5.4 - The Heart & Circulatory System

5.5 - Cardiovascular Disease

5.6 - Kidneys - Excretion

6.1 - Homeostasis

6.2 - The Nervous System & Reflexes

6.3 - The Eye - Structure & Iris Reflex

6.4 - The Eye - Accommodation

6.5 - The Endocrine System

6.6 - Adrenaline

6.7 - Thermoregulation

6.8 - Regulating Blood Glucose

6.9 - Plant Hormones & Tropisms

7.1 - Sexual & Asexual Reproduction

7.2 - Advantages of Sexual & Asexual Reproduction

7.3 - Flowers & Pollination

7.4 - Fertilisation & Germination

7.5 - Human Reproduction & Pregnancy

7.6 - Puberty & the Menstrual Cycle

7.7 - DNA, Chromosomes & the Genome

7.10 - Alleles & Phenotype

7.11 - Genetic Diagrams

7.12 - Family Pedigrees

7.13 - Sex Determination

7.14 - Variation

7.15 - Natural Selection & Evolution

7.16 - Darwin & Wallace

7.17 - Evidence for Evolution

7.18 - Mutations

7.19 - Antibiotic Resistance

8.1 - Ecosystems & Competition

8.2 - Abiotic & Biotic Factors

8.3 - Food Chains & Food Webs

8.4 - Trophic Levels

8.5 - Biomass Transfer & Pyramids

8.6 - The Carbon Cycle

8.7 - Human Impact on the Environment

8.8 - Global Warming

8.9 - Eutrophication

8.10 - Indicator Species

9.1 - Food Security

9.2 - Food & Drink from Microorganisms

9.3 - Industrial Fermentation

9.4 - Selective Breeding

9.5 - Genetic Engineering

9.6 - Benefits & Risks of GM

10.1 - Osmosis in Plant Tissue

10.2 - Investigating Diffusion (Agar)

10.3 - Food Tests

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

10.5 - Anaerobic Respiration in Yeast

10.6 - Breathing & the Effect of Exercise

10.7 - Rate of Photosynthesis

10.8 - Testing a Leaf for Photosynthesis

10.9 - Conditions Needed for Seed Germination

10.10 - Field Sampling with Quadrats

10.11 - Investigating the Products of Respiration (Carbon Dioxide & Heat)

11.1 - Variables & Controls

11.2 - Accuracy, Precision & Error

11.3 - Evaluating & Improving a Method

11.4 - Reading Graphs & Drawing Conclusions

11.5 - Correlation & Cause