Form 4

st
1 Term
 Food and Digestion
Food is needed to ,

Supply energy.

Provide materials for growth and repair of tissues.

Help fight diseases and keep our bodies healthy.

Two types of nutrients are Macro Nutrients and Micro Nutrients.

Vitamin Recommended daily Use in diet Effect of Sources of vitamin

amount efficiency
A 0.8 mg Protects the eye Night blindness Fish liver , Carrots
B1 1.1 mg Helps with cell respiration Beri-Beri Cereals , Yeast
extract
B2 1.4 mg Helps with cell respiration Dry skin Eggs / Fish
B3 16 mg Helps with cell respiration Pellagra Liver , meat , fish
C 80 mg Sticks together cell lining surfaces Scurvy Citrus fruits
D 5 micrograms Help bones absorb Calcium Rickets Fish liver oils
 Enzymes : Controlling reactions of the cell
Enzymes are biological catalysts which speeds up chemical reactions without undergoing any changes.
All enzymes are proteins but all proteins are not enzymes.
Chemical reactions taking place in a cell is called a Metabolic reaction.
Sum of the metabolic reaction is known as Metabolism.

Active site – The special site on enzyme where substrate fits on.
Substrate – The molecule that an enzyme acts on.
Product – The result of the metabolic reaction.
Just like a key fits only to one lock , the substrate will only fit into the active site of a particular enzyme.
This is called the Lock and Key Model.
Transport in plants
Osmosis – Movement of water Molecules from high water potential to low water potential through a
partially permeable membrane.

Isotonic – controlled amount of water

potential.

Hypertonic – Low water potential

Hypotonic – High water potential.

Water potential – The amount of free

water level.
 Form 4
nd
2 Term
 The Variety of Living Organism
• All 
plants are multicellular.
• They are the only producers who can do photosynthesis.
• Their cell wall is made from cellulose.
• Plants store carbohydrate as starch.
 All animals are multicellular.
 They cant do photosynthesis.
 Animals rely on foods produced by plants directly or indirectly.
 Animals store carbohydrate as glycogen.
 They lack cell walls which causes their cells to change shape , this allows us to move.
 They are both Multicellular and unicellular.
 Can be found everywhere
 Doesn’t contain chloroplast or chlorophyll
 Cell wall made from chitin.
 Shows Saprotrophic nutrition
 Decomposers
 Mixed group of organisms that doesn’t fit to any group
 Most of them are Unicellular
 Protists who looks like animal cells are called Protozoa.
 Protists who looks like plant cells which can do photosynthesis are called
Algae.
 Bacteria are Unicellular.
 Diameter of a typical bacterium is 1 – 5 micrometer
 Decomposers
 Few species act as Pathogens o All viruses are parasites.
o Parasites are organisms that live on another organism called the host
and get nutrients from the host.
o Can only reproduce inside a Host cell
o Viruses have no cytoplasm or a nucleus.
 Plants and Food
PHOTOSYNTHESIS

Carbon Dioxide + Water Glucose + Oxygen

6CO2 + 6H2O C5H12O6 + 6O2

AEROBIC RESPIRATION

Glucose + Oxygen Carbon dioxide + water + energy

C6H12O6 + 6O2 6CO2 + 6H2O + E

Upper and Lower epidemis – Protects the inner parts

of the leaf.
Palisade mesophyll – Contains chloroplasts for
photosynthesis.
Spongy Mesophyll – Have large air spaces for gas
exchange.
Xylem – Transport water and dissolved minerals to
the leaf.
Phloem – Transport products of photosynthesis.
 Human Digestive System
The chemical and mechanical breakdown of large insouluble molecules to small soluble molecules that
body can absorb is called Digestion.

1. Ingestion – Intake of food.

2. Digestion – breakdown of food into simpler substances
3. Absorption – Absorption of nutrients to the blood
4. Assimilation – Using of products of digestion for making new substances
5. Egestion – Removal of undigested food.

Mechanical Digestion – Supported by muscle contraction of blood

Chemical digestion – supported by enzymes.

Peristalsis - a series of wave-like muscle contractions that move food through the digestiv

Mouth – Break down food into smaller substances.

Starch Amylase Maltose
Oesophagus – Transport food from mouth to stomach from peristalsis movement.
Stomach - holds the food and mixes it with acid and enzymes that continue to break the food down into
a liquid or paste.
Protein Pepsin Peptides Adaptations of illeum….
Duodenum – Food is mixed with bile and pancreatic juice.
o Being very long and a folded structure.
Starch Amylase Maltose
o Have millions of villi and microvilli
Protein Tripsin Peptides o Villus contain a network of blood capillaries to
Lipids Lypase Fatty acids and Glycerol absorb nutrients directly to the blood.
Illeum – Digestive enzymes are secreted to the food. o Villus contain lacteal to absorb products of fat
Maltose Maltase Glucose digestion
o Contains muscle fibres to move the villus and
Peptides Peptidase Amino acids
keep them in contact with the gut to maintain
concentration gradient.
 Form 4
rd
3 Term
The lessons “Breathing and gas exchange” and “Blood
and Circulation” will be on the HB note……
 Transport in Plants
Uptake of water by roots

The water moves from the soil to the root hair by osmosis. The water potential increases in one cell
while the other has a low water potential. By osmosis , the water moves from one cell to the other and
this continues until the water reach Xylem.

Transpiration – It is the loss of Water vapour from the plant leaves. The rate of transpiration can be
measure by a potometer.

Factors affecting the rate of transpiration

Light intensity

Temperature

Humidity

Wind speed

_END OF FORM 4 ACADEMIC YEAR_