The eight life processes and the features of plants, animals, fungi, bacteria, protoctists and viruses.
Animal, plant and bacterial cell structure, specialised cells, organisation and using the microscope.
Carbohydrates, proteins and lipids, food tests, and how enzymes work and are affected by temperature and pH.
Diffusion, osmosis and active transport, the factors affecting them, and osmosis in plant and animal cells.
The photosynthesis equations, limiting factors, leaf structure and the mineral ions plants need.
A balanced diet, the alimentary canal, digestive enzymes, bile and how the small intestine absorbs food.
Aerobic and anaerobic respiration, gas exchange surfaces, the alveoli and how we breathe.
Xylem, phloem and transpiration in plants; the heart, blood vessels and blood in humans.
The nervous system and reflex arc, hormones, homeostasis, and plant tropisms.
Excretory products and organs, kidney structure, ultrafiltration and selective reabsorption.
Sexual and asexual reproduction, flower structure and pollination, and human reproduction.
Genes, DNA and alleles, genetic crosses, variation, mutation and natural selection.
Food chains and webs, energy transfer, the carbon and nitrogen cycles, and human impact.
Microorganisms in food, fermenters, food production, selective breeding and genetic modification.