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WK | LSN | TOPIC | SUB-TOPIC | OBJECTIVES | T/L ACTIVITIES | T/L AIDS | REFERENCE | REMARKS |
---|---|---|---|---|---|---|---|---|
2 | 1 |
Nutrition in plants and animals
|
Factors affecting the rate of photosynthesis
Factors affecting the rate of photosynthesis |
By the end of the lesson, the learner should be able to:
Name the main factors which affect the rate of photosynthesis Describe the effect of the named factors in the rate of photosynthesis Illustrate the effect of a named factor to photosynthesis rate |
Description
Questions Illustration |
Class notes
|
KLB Biology book one page 55-56
Explore biology book one |
|
2 | 2 |
Nutrition in plants and animals
|
Effects of light to photosynthesis
Effects of carbon (IV) oxide in photosynthesis |
By the end of the lesson, the learner should be able to:
Explain why was the plant kept in the dark for 48 hours Describe why was it necessary to transfer the plant to light Discuss the role of the light proof paper Explain the necessity of carbon (IV) oxide in photosynthesis Describe the function of the sodium hydroxide pellets in the experiment Explain why was the leaf outside the flask also tested for starch |
Observation and recording
Explanation Description Discussion Discussion Explanation |
Methylated spirit, iodine solution, water, white tile, droppers, beaker, source of heat, boiling tube, light proof material, potted plant and clips
Conical flasks, potted plants, sodium hydroxide pellets, corks, blades, petroleum jelly, iodine solution, methylated spirit, water, beakers, droppers, white tiles, boiling tubes, source of heat |
KLB Biology book one page 56-57
|
|
2 | 3 |
Nutrition in plants and animals
|
Chlorophyll
Gas produced during photosynthesis |
By the end of the lesson, the learner should be able to:
Distinguish between variegated and non-variegated leaves Comment on the distribution of starch in the leaf Compare the distribution of stomata on the upper and lower surfaces of the leaf Name the gas produced during photosynthesis Explain why sodium hydrogen carbonate was used during the experiment Explain why only submerged water plants are used instead of terrestrial plants in the experiment |
Observation and recording
Comparison Questions and answers Discussion Discussion |
Variegated leaves, iodine solution, methylated spirit, white tile, water, boiling tubes, beakers, droppers, source of heat
Water plant, glass funnels, beakers, small wooden blocks, test tubes, wooden splints and sodium hydrogen carbonate |
KLB Biology book one page 58
Explore biology book one |
|
2 | 4 |
Nutrition in plants and animals
|
Chemical compounds in living organisms
Monosaccharides |
By the end of the lesson, the learner should be able to:
Distinguish between chemicals of life and biochemistry Explain carbohydrates and its elements Name the three types of carbohydrates Describe monosaccharides Name the types of simple carbohydrates Describe the properties of monosaccharides |
Explanation
Questions and answers Description Explanation |
Class notes
|
KLB Biology book one page 59
Explore biology book one |
|
3 | 1 |
Nutrition in plants and animals
|
Monosaccharides
Disaccharides |
By the end of the lesson, the learner should be able to:
Describe the properties of monosaccharides Explain the functions of monosaccharides Describe the disaccharides Write balanced equations of the examples of the disaccharides |
Description
Explanation Balancing equations Explanations |
Class notes
Class notes Class text book |
KLB Biology book one page 60
|
|
3 | 2 |
Nutrition in plants and animals
|
Disaccharides
Disaccharides |
By the end of the lesson, the learner should be able to:
Describe the similarities between monosaccharides and disaccharides Explain the properties of disaccharides Explain the hydrolysis process Explain the functions of the disaccharides |
Description
Explanation Explanation Questions and answers |
Class notes
|
KLB Biology book one page 60-61
Explore biology book one |
|
3 | 3 |
Nutrition in plants and animals
|
Polysaccharides
Polysaccharides |
By the end of the lesson, the learner should be able to:
Describe polysaccharides Name the polysaccharides in plants and animals Describe starch as an example of polysaccharides found in plants 2. |
Description
Explanation Questions Discussion Questions and answer |
Class notes
|
KLB Biology book one page 61
Explore biology book one |
|
3 | 4 |
Nutrition in plants and animals
|
Test for starch
Test for a reducing sugar |
By the end of the lesson, the learner should be able to:
Explain the requirements in the test for the starch Explain the role of the starch in the living organisms Describe the colour change for starch Describe the colour changes for the reducing sugars Explain the requirements in the tests for reducing sugars |
Observation and recording
Explanation Discussion Observation and recording Description Questions |
Starch powder, test-tubes, measuring cylinder, dropper, iodine solution, distilled water, spatula and means of heating
Glucose solution, benedict |
KLB Biology book one page 61-62
Practical manual |
|
4 | 1 |
Nutrition in plants and animals
|
Test for non-reducing sugar
Lipids |
By the end of the lesson, the learner should be able to:
Describe the colour changes for non-reducing sugars Explain the requirements in the test for non Name the types of lipids and their sources Describe the examples of complex lipids and their sources Explain the condensation process of lipids formation |
Observation and recording
Description Explanation Questions and answers Description |
Sucrose, test tubes, benedict solution, dilute hydrochloric acid, sodium hydrogen carbonate solution, hot water bath, dropper measuring cylinder
Class notes |
KLB Biology book one page 63
Practical manual |
|
4 | 2 |
Nutrition in plants and animals
|
Properties of lipids
Functions of the lipids |
By the end of the lesson, the learner should be able to:
Explain what happens when fat is heated Describe the overall properties of lipids Illustrate diagrammatically the process of fat formation Name the functions of the lipids Describe the named functions of the lipids |
Explanation
Description Illustration Questions and answers |
Class notes
Class notes |
KLB Biology book one page 63
Explore biology book one |
|
4 | 3 |
Nutrition in plants and animals
|
Testing for the presence of lipids
Testing for the presence of lipids |
By the end of the lesson, the learner should be able to:
Explain the test for the presence of lipids using the grease spot test Explain the requirements in the test for starch using the grease spot test Explain the test for the presence of lipids using the emulsion test Explain the requirements in the test for starch using the emulsion test |
Observation and recording
Explanation Discussion Questions and answers |
Fat or oil, filter paper and Bunsen burner
Fat or oil, ethanol, test tubes, measuring cylinder |
KLB Biology book one page 64
Practical manual |
|
4 | 4 |
Nutrition in plants and animals
|
Proteins
Proteins |
By the end of the lesson, the learner should be able to:
Describe the proteins Discuss the protein synthesis diagrammatically Explain the condensation process of protein formation Explain dipeptide molecule, peptide bond and amino acids sequence Describe the properties of the proteins |
Description
Discussion Explanation Questions and answers |
Class notes
Class text book Class notes |
KLB Biology book one page 65
Explore biology book one |
|
5 | 1 |
Nutrition in plants and animals
|
Test for proteins
Enzymes |
By the end of the lesson, the learner should be able to:
Describe the requirements in the test for the proteins Explain the colour change during the test for the protein Define the term enzymes Name the two types of the enzymes Describe the naming of the enzymes |
Observation and recording
Description Recording Definition of terms Questions and answer |
Class notes
Class notes |
KLB Biology book one page 66-67
Explore biology book one |
|
5 | 2 |
Nutrition in plants and animals
|
Enzymes
Enzymes |
By the end of the lesson, the learner should be able to:
Describe the properties of enzymes Name the factors which affect enzyme controlled reactions Explain the named factors which affect the enzyme controlled reactions Name the factors that affect the enzyme controlled reactions |
Description
Explanation Questions Questions and answer |
Class notes
Class notes |
KLB Biology book one page 66-67
Explore biology book one |
|
5 | 3 |
Nutrition in plants and animals
|
Enzyme co-factors and co-enzymes
Enzyme inhibitors |
By the end of the lesson, the learner should be able to:
Describe the enzyme co-factors and enzyme co-enzyme Explain the concept of the enzyme inhibitors Name the two types of the enzyme inhibitors Describe the competitive and non-competitive inhibitors Discuss the importance of enzymes |
Description
Explanation Discussion Questions and answer |
Class notes
Class notes |
KLB Biology book one page 69
Explore biology book one |
|
5 | 4 |
Nutrition in plants and animals
|
Factors affecting enzymes activities
Factors affecting enzymes activities |
By the end of the lesson, the learner should be able to:
Explain the requirements in the test for the factors affecting enzyme activities Explain the results in the test for the enzymes in starch and reducing sugars Describe why the temperature in the test tubes was maintained at 370c |
Observation and recording
Discussion Explanation |
Test tubes, white tile, test tube holder, dropper, distilled water, benedict solution, iodine solution, water bath, source of heat, thermometer, measuring cylinders, amylase solution, soluble starch powder
|
KLB Biology book one page 70- 71
Practical manual |
|
6 | 1 |
Nutrition in plants and animals
|
Effects of PH on enzyme activities
Catalase in living tissues |
By the end of the lesson, the learner should be able to:
Explain the changes in the test tubes Explain the aspect of the enzyme properties being investigated in the experiment Describe the requirements in the test for the effects of pH on enzyme activity Describe the enzyme catalase and its role in the tissues of living things Explain the requirements in the test for the enzymes catalase in living tissues |
Observation and recording
Explanation Description Questions and answers Explanation |
Water bath, egg albumen suspension, hydrochloric acid, sodium hydroxide, test tubes, pepsin solution, means of heating, measuring cylinder
Fresh liver, fresh kidney, hair, seeds, leaves, hydrogen peroxide, test tubes, wooden splints, means of heating, scalpel blade, measuring cylinders, labels |
Practical manual
KLB Biology book one page 71 |
|
6 | 2 |
Nutrition in plants and animals
|
Nutrition in animals
Heterotrophism |
By the end of the lesson, the learner should be able to:
Define the terms heterotrophism and heterotrophs Describe what is holozoic, saprophytism, parasitism and symbiosis Describe the relationship between heterotrophism and autotrophic organisms Name the main categories of the animals Describe the four different types of teeth in animals |
Definition of terms
Descriptions Questions Description Explanation Questions and answers |
Class notes
|
KLB Biology book one page 72
Explore biology book one |
|
6 | 3 |
Nutrition in plants and animals
|
Dental formula
Dental formula |
By the end of the lesson, the learner should be able to:
Describe what is dental formula Explain the dental formula in herbivores Name the main types of teeth in herbivores Describe the dental formula in carnivores Explain the adaptation of the carnassial teeth to their functions Explain the dental formula in omnivores Describe how the omnivores teeth are adapted to their function Illustrate dentition and dental formula of a dog |
Description
Explanation Questions and answers Illustration |
Class notes
|
KLB Biology book one page 73-74
|
|
6 | 4 |
Nutrition in plants and animals
|
Dentition of a sheep
Structure of a tooth |
By the end of the lesson, the learner should be able to:
Draw and label the different types of teeth in sheep Explain the dentition and the dental formula of the sheep Describe the structure of the tooth Draw the vertical section through the incisor tooth and the molar tooth |
Observation and recording
Discussion Drawing and labelling Description Drawing and labelling |
Practical manual
Skull of a fish Class notes |
KLB Biology book one page 74-75
|
|
7 | 1 |
Nutrition in plants and animals
|
Dental diseases
Dental carries and periodontal diseases
Dental hygiene |
By the end of the lesson, the learner should be able to:
Describe what is tooth decay Explain the causes of the tooth decay Illustrate the progressive stages in tooth decay Name the examples of the periodontal diseases Explain what is dental carries and periodontal diseases Describe the causes and the control of the dental carriers and periodontal diseases Describe what is meant by the term dental hygiene Explain the measures to observe for proper care of the teeth |
Description
Explanation Illustration Explanations Questions |
Class notes
Class notes Class text book |
KLB Biology book one page 77
|
|
7 | 2 |
Nutrition in plants and animals
|
Digestive system in animals
Digestive system in animals |
By the end of the lesson, the learner should be able to:
Describe the digestive system and its components Draw and label the structure of the alimentary canal Describe the digestive system of the carnivores, herbivores and omnivores Draw and label a transverse section of the gut wall of a mammal |
Description drawing and labelling
Questions Description Drawing and labelling |
Class notes
charts Class notes Chart |
KLB Biology book one page 78
|
|
7 | 3 |
Nutrition in plants and animals
|
Food processing along the digestive tract
Digestion in the mouth |
By the end of the lesson, the learner should be able to:
Describe the term ingestion, egestion and digestion Name the regions where food digestion occurs along the digestive tract Distinguish between ingestion and mastication Describe the mastication process Describe the three pairs of the salivary glands in the mouth Describe digestion process in the mouth Define the term peristalsis Illustrate diagrammatically peristalsis process |
Description
Questions and answers Description Explanations discussions |
Class notes
Class notes |
KLB Biology book one page
79 |
|
7 | 4 |
Nutrition in plants and animals
|
Digestion in the stomach
Digestion in the duodenum |
By the end of the lesson, the learner should be able to:
Explain the digestion process in the stomach Name the components of the gastric juice Describe the role of the components of gastric juice in the food digestion Describe the process of the food digestion in the duodenum Name the secretions organs of the liver and their functions Explain the components of the pancreatic juice and their role in digestion |
Explanation
Description Questions and answer |
Class notes
Class text book |
KLB Biology book one page 80
Explore biology book one |
|
8 | 1 |
Nutrition in plants and animals
|
Emulsification of the fat
Digestion in the ileum |
By the end of the lesson, the learner should be able to:
Describe what is emulsification Explain the requirements in the test for the emulsification of the fat Describe the digestion process in the ileum Name the four enzymes present in the succus entericus Explain the role of the intestinal juice in food digestion in the ileum |
Observation and recording
Description Explanation Questions and answer |
Sodium hydrogen carbonate solution
Cooking oil, water, test tubes, ruler and measuring cylinder Class notes |
Practical manual
KLB Biology book one page 81 |
|
8 | 2 |
Nutrition in plants and animals
|
Absorption
Assimilation |
By the end of the lesson, the learner should be able to:
Describe what is absorption Explain the adaptation of the ileum to food absorption Draw and label the structure of the villi Describe what happens in the caecum and appendix Explain what is assimilation Explain how different food types are assimilated or utilized in the body |
Description
Explanation Drawing and labelling Questions |
Class notes
Class notes |
KLB Biology book one page 83-84
Explore biology book one |
|
8 | 3 |
Nutrition in plants and animals
|
Vitamins
Mineral salts |
By the end of the lesson, the learner should be able to:
Describe what are vitamins Explain the sources and uses of the given vitamins Discuss the deficiency diseases associated with the lack of given vitamins Describe the mineral salts and their role in the human body Explain the given mineral salts elements and their sources Give examples of the important mineral salts in the human body |
Description
Explanation Discussion Questions and answers |
Class notes
Class notes Class text |
KLB Biology book one page 85-86
Explore biology book one |
|
8 | 4 |
Nutrition in plants and animals
|
Energy requirements in human beings
|
By the end of the lesson, the learner should be able to:
Explain the role of roughage in the human body Name the factors that affect energy requirements in human beings Describe how the named factors influence energy requirements in the human beings |
Explanation
Description Questions |
Class notes
|
Explore biology book one
KLB Biology book one page 88-89 |
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