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

Coral Reefs 2 - Biotic Factors
Diffusion
Pendulum Clock
Seed Germination
Sight vs. Sound Reactions

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

Coral Reefs 2 - Biotic Factors
Diffusion
Pendulum Clock
Triple Beam Balance

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

Boyle's Law and Charles's Law
Earthquakes 1 - Recording Station
Pendulum Clock

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

Boyle's Law and Charles's Law

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

Coral Reefs 2 - Biotic Factors
Diffusion
Pendulum Clock

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

Unit Conversions 2 - Scientific Notation and Significant Digits

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)

Circulatory System

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

Virus Lytic Cycle

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)

Virus Lytic Cycle

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

Digestive System
Identifying Nutrients

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)

Identifying Nutrients

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)

Digestive System
Identifying Nutrients

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

Digestive System

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

Titration

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

Digestive System

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

Digestive System

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

Evolution: Natural and Artificial Selection

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)

DNA Analysis

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)

Evolution: Natural and Artificial Selection

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

Building DNA
RNA and Protein Synthesis
Protein Synthesis