Gizmos for Ontario - Science: 12th Grade Science: College/University Prep. (Ontario Curriculum adopted 2008)

This correlation lists the recommended Gizmos for this province's curriculum standards. Click any Gizmo title below for more information.

A: : Scientific Investigation Skills and Career Exploration

A1: : demonstrate scientific investigation skills (related to both inquiry and research) in the four areas of skills (initiating and planning, performing and recording, analysing and interpreting, and communicating);

A1.1: : formulate relevant scientific questions about observed relationships, ideas, problems, or issues, make informed predictions, and/or formulate educated hypotheses to focus inquiries or research

A1.5: : conduct inquiries, controlling relevant variables, adapting or extending procedures as required, and using appropriate materials and equipment safely, accurately, and effectively, to collect observations and data

A1.6: : compile accurate data from laboratory and other sources, and organize and record the data, using appropriate formats, including tables, flow charts, graphs, and/or diagrams

A1.8: : synthesize, analyse, interpret, and evaluate qualitative and/or quantitative data to determine whether the evidence supports or refutes the initial prediction or hypothesis and whether it is consistent with scientific theory; identify sources of bias and/or error; and suggest improvements to the inquiry to reduce the likelihood of error

A1.10: : draw conclusions based on inquiry results and research findings, and justify their conclusions with reference to scientific knowledge

A1.13: : express the results of any calculations involving data accurately and precisely, to the appropriate number of decimal places or significant figures

B: : Medical Technologies

B3: : demonstrate an understanding of the function and use of a variety of medical technologies and the information they provide about the human body.

B3.1: : explain the four primary vital signs in humans (i.e., body temperature, heart rate, blood pressure, respiration rate)

C: : Pathogens and Disease

C2: : investigate the nature and growth of pathogens and the effectiveness of measures intended to prevent their spread;

C2.1: : use appropriate terminology related to pathogens and diseases, including, but not limited to: parasite, epidemiology, pathogenesis, and vector

C3: : demonstrate an understanding of pathogens, the diseases they cause, and ways of controlling their spread.

C3.1: : describe the characteristics and life cycles, including reproductive cycles, of representative pathogens (e.g., lysogenic cycle; lytic cycle; infectious cycle of malaria)

D: : Nutritional Science

D2: : investigate chemical components of and energy in food, and the processes by which food is digested;

D2.1: : use appropriate terminology related to nutritional science, including, but not limited to: macromolecules, protein, starch, vitamin, carbohydrate, fats, lipids, pepsin, and amylase

D2.2: : plan and conduct chemical tests on a variety of foods to determine their chemical components (e.g., protein, starch, fats, lipids, carbohydrates, vitamins)

D2.3: : investigate how enzymes break down macromolecules (e.g., amylase digests starch; pepsin and hydrochloric acid digest protein), and test the products of different types of digestion (e.g., use Benedict’s solution to test for the presence of simple sugars produced by the digestion of carbohydrates)

D2.4: : investigate the process of emulsification in fats and lipids (e.g., using commercially obtained bile and cooking oil)

D2.5: : conduct titrations to determine the effects of various antacids on hydrochloric acid

D3: : demonstrate an understanding of chemical components of and energy in food, and the processes by which food is digested.

D3.1: : describe the basic chemical components of proteins, carbohydrates, fats and lipids, and vitamins and minerals, and explain their functions in the body

D3.4: : describe the structure and function of the components of the digestive system (e.g., mouth, tongue, epiglottis, esophagus, stomach, intestines, liver, gall bladder, pancreas, appendix, rectum, anus, salivary glands, saliva, bile) with respect to physical and chemical digestion

F: : Biotechnology

F2: : investigate various techniques used in biotechnology and how they are applied in the food industry and the health and agricultural sectors;

F2.1: : use appropriate terminology related to biotechnology, including, but not limited to: selective breeding, hybridization, replication, mutation, genomics, and gene therapy

F2.3: : investigate, through laboratory inquiry or computer simulation, a recently developed biotechnological method used in the health sector (e.g., the process of electrophoresis to degrade DNA)

F3: : demonstrate an understanding of biological processes related to biotechnology and of applications of biotechnology in the health, agricultural, and environmental sectors.

F3.1: : explain various methods used, over time, in the field of biotechnology (e.g., use of living organisms to make or modify products, selective breeding to create particular breeds of animals, manipulation of genes to develop organisms with particular traits)

F3.2: : explain the structure and functions of macromolecules (e.g., DNA, RNA) and the synthesis of proteins (e.g., transcription, translation, gene expression)

Correlation last revised: 9/16/2020

Ontario - Science: 12th Grade Science: College/University Prep.

Ontario Curriculum | Adopted: 2008

A: : Scientific Investigation Skills and Career Exploration

B: : Medical Technologies

C: : Pathogens and Disease

D: : Nutritional Science

F: : Biotechnology