Page 81 - The Ontario Curriculum, Grades 11 and 12: Science, 2008 (revised)

B2.4 conduct biological tests to identify biochem- ical compounds found in various food samples (e.g., use Benedict’s solution to test for carbohy- drates in food samples), and compare the bio- chemical compounds found in each food to those found in the others [PR, AI, C]
B2.5 plan and conduct an investigation related to a cellular process (e.g., factors that affect enzyme activity; factors that affect transport of sub- stances across cell membranes), using appropriate laboratory equipment and techniques, and report the results in an appropriate format [IP, PR, C]
B. Understanding Basic Concepts
By the end of this course, students will:
B3.1 explain the roles of various organelles, such as lysosomes, vacuoles, mitochondria, internal cell membranes, ribosomes, smooth and rough endoplasmic reticulum, and Golgi bodies, in cellular processes
B3.2 describe the structure of important biochem- ical compounds, including carbohydrates, proteins, lipids, and nucleic acids, and explain their function within cells
B3.3 identify common functional groups within biological molecules (e.g., hydroxyl, carbonyl, carboxyl, amino, phosphate), and explain how they contribute to the function of each molecule
B3.4 describe the chemical structures and mech- anisms of various enzymes
B3.5 identify and describe the four main types of biochemical reactions (oxidation-reduction [redox], hydrolysis, condensation, and neutralization)
B3.6 describe the structure of cell membranes ac- cording to the fluid mosaic model, and explain the dynamics of passive transport, facilitated diffusion, and the movement of large particles across the cell membrane by the processes of endocytosis and exocytosis
BIOCHEMISTRy

Biology
SBI4U