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Comprehensive A-level notes: cells and organelles, AQA
Want the AQA AS and A2 combined textbook but don't wanna lug it around? Buy my comprehensive yet condensed pdf and printable notes instead. All the information you need for an A* grade.
£1.60 Preview RemoveStudy of Life (Branches of Biology)
Biology has different branches that can help the students and researchers for their studies.
£13.75 Preview RemoveEnvironmental Microbiology 5: Microbes as a Component of Extreme Environments
This set of notes covers the microbes that live in extreme environment such as thermal vents and salt lakes. The information in this set is derived from a class lecture given during a 3rd year course.
£3.75 Preview RemoveBIOTECHNOLOGY
Introduction of biotechnology Fermentation Genetic Engineering Single cell protein Humans have been making use of biotechnology since they discovered farming. This use extended from the planting of seeds to the control of plant growth and crop production. Animal breeding is also a form of biotechnology. Cross-pollination of plants and cross-breeding of animals were major techniques in biotechnology.
£337.50 Preview RemoveA LEVEL BIOLOGY REVISION TEXT WITH DETAILED ANSWERS
ribe how two-way chromatography is carried out. [2] - CorreCt Answers -Run chromatogram then turn through 90/right angle; With a different solvent; Explain the advantage of using two-way chromatography to separate short polypeptides. [2] - CorreCt Answers -Spreads spots/polypeptides out more/ make sure spot only contains one substance; Explain how inhibitors affect the rate of enzyme-controlled reactions. [6] - CorreCt Answers -Statement about two types, competitive and noncompetitive; Competitive: Similar shape to substrate;Inhibitor can enter/bind with active site (of enzyme);Non-competitive: Affect/bind to enzyme other than at active site; Distorts shape of active site; Inhibitors: Prevent entry of/binding of substrate to active site; Therefore fewer/no enzyme-substrate complexes formed;
£5.00 Preview RemoveBiology Q&A study notes
This document contains 18 questions with right answers about biology.
£3.75 Preview RemoveNutrition
Food, Diet, Nutrition, Inorganic Nutrients and Organic compounds, Carbohydrates, Monosaccharide Glucose, Fructose, Galactose, Disaccharide, Maltose, Lactose, Polysaccharides, Polymers, Lipid, Lipases, Fatty Acids, Carboxyl group, Saturated Fats, Unsaturated Fats, Polyunsaturated Fats, Glyceril, Fat, Cholesterol, Protein, Proteases, Amino Acids, Dipeptide, Polypeptide, Urine, Catalysts, Substrate, Active Site, Enzyme, Co-Enzyme, Enzyme-Substrate Complex, Lock-and-Key/Induced Fit Module, Vitamins (Regular and Synthetic), Polar Molecule, Cohesion, Adhesion, Covalent Bond, Dehydration Synthesis, Hydrolysis, Blood Clotting, Stunted Growth, Skin Eruptions, Hemorrhages, Iron, Sodium Chloride, Calcium, Phosphorous, Potassium, Iodine, Magnesium, Calories and how to calculate them Basal Metabolic Rate Deficiency Disease, Bulimia, Anorexia, Scurvy, Rickets, Anemia, Night Blindness, Pellagra
£0.75 Preview RemoveCambridge A level Syllabus - Organelles
Well-organised, typed and comprehensive 16-page notes including illustrations on: 1. the structure and function of organelles. 2. outline of cell theory 3. homogenization and cell fractionation 4. a brief history on the forefathers of biology
£6.25 Preview RemoveRNA and DNA
The notes talk about the structure of RNA and DNA and explain its function with a lot of detail
£6.25 Preview RemoveIntegumentary system Slides.
This is 26 pages compiled slides on topic Integumentary System explaining all layers of the skin in depth.
£12.50 Preview RemoveTo determine acid value of Lipid
The notes titled "To determine acid value of Lipid" describe a laboratory procedure to measure the acid value of a lipid sample. The acid value is a measure of the free fatty acids present in the lipid and is expressed as the amount of potassium hydroxide (KOH) required to neutralize the free acids in one gram of the sample. The procedure involves weighing a sample of the lipid and dissolving it in a solvent such as chloroform. A known amount of KOH solution is then added to the sample, which is heated and stirred until the free fatty acids are neutralized. The excess KOH is then back-titrated with a standard solution of hydrochloric acid (HCl) using a pH indicator such as phenolphthalein. The acid value is calculated as the amount of KOH used to neutralize the free fatty acids in the sample, divided by the weight of the sample in grams. The result is expressed as the number of milligrams of KOH required to neutralize one gram of the sample, which is a measure of the degree of hydrolysis or deterioration of the lipid. The acid value of a lipid is an important parameter for quality control and can be used to monitor the freshness and stability of fats and oils in food products, cosmetics, and pharmaceuticals. High acid values can indicate rancidity or spoilage, which can affect the taste, odor, and nutritional value of the product.
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