Category Archives: Biology Semester 1

After review the classwork on the history of cell biology, we will explain the relationship between cell shape and its function, identify the factor that limits the cell size, describe the three basic components of a cell, compare a prokaryotic … Continue reading →

We will discuss and reinforce the history of the cell in terms of the contributions of several scientists such as Robert Hooke, Anton Van Leewenhoek, and several others that focused upon the cell theory as well as those scientists who … Continue reading →

We will focus on the work of past scientists and their contributions that include the works of Robert Hooke, Anton van Leeuwenhoek, Matthias Schleiden, Theodor Schwann, Rudolf Virchow, and several others in terms of how each has influenced our thinking about how we … Continue reading →

As the moment of truth ensues, students will be evaluated upon Chapter 3, Biochemistry, in terms of  the biomolecules of life, namely, carbohydrates, proteins, lipids, and nucleic acids as well as the general characteristics of carbon compounds.

Now that the students have completed their jeopardy game setup,  the competition will commence as each group will attempt to stump the other groups as each group will have the opportunity to earn points (one point per question) for its side.

Students will work in groups of four to devise five answers on each of the assigned categories on the biomolecules of life. The categories are carbon compounds, carbohydrates, proteins, lipids, and nucleic acids. Then a competition will commence as each … Continue reading →

To prepare for our chapter test, students are to answer the following questions in their notebook from page 62: 2, 3, 7, 9, 15, 17, 23, 27, 28, & 29. Also answer page 63: 1-8 plus the short response.

We will review our lab from last week on analyzing the organic compounds, namely, carbohydrates, proteins, lipids, and nucleic acids that are found in our food products. Moreover, students will formulate a concept map that is based upon these organic compounds and … Continue reading →

On Friday, students will determine the kinds and amounts of nutrients, namely, carbohydrates, proteins, and lipids (fat) found in different types of food products. Furthermore, students need to have completed AS THEIR HOMEWORK the four Frayer models on carbohydrates, proteins, … Continue reading →

We will answer and correct our study guide on the biomolecules of life; we will elaborate further upon that topic by completing our graphic organizer of the Frayer models on the concepts and ideas as a reinforcement.