CIE IGCSE Biology: 复习笔记：3.1.5 Osmosis Experiments
CIE IGCSE Biology: 复习笔记：3.1.5 Osmosis Experiments Osmosis in Plant Tissues When water moves into a plant cell, the vacuole gets bigger, pushing the cell membrane against the cell wall Water en...
OCR A Level Biology:复习笔记2.2.7 Lipids & Ester Bonds
Lipids Lipids Lipids are macromolecules that contain carbon, hydrogen and oxygen atoms. Unlike carbohydrates, lipids contain a lower proportion of oxygen Lipids are non-polar and hydrophobic (insol...
CIE IGCSE Biology: 复习笔记：3.1.7 Active Transport
CIE IGCSE Biology: 复习笔记：3.1.7 Active Transport Active Transport Active transport is the movement of particles through a cell membrane from a region of lower concentration to a region of higher...
CIE IGCSE Biology: 复习笔记：3.1.6 Osmosis in Animals & Plants
CIE IGCSE Biology: 复习笔记：3.1.6 Osmosis in Animals & Plants Osmosis in Plant Tissues When water moves into a plant cell, the vacuole gets bigger, pushing the cell membrane against the cell w...
CIE IGCSE Biology: 复习笔记：3.1.4 Osmosis
CIE IGCSE Biology: 复习笔记：3.1.4 Osmosis Osmosis All cells are surrounded by a cell membrane which is partially permeable Water can move in and out of cells by osmosis Osmosis is the diffusion of...
CIE IGCSE Biology: 复习笔记：3.1.3 Water
CIE IGCSE Biology: 复习笔记：3.1.3 Water Water as a Solvent Water is important for all living organisms as many substances are able to dissolve in it (it is a solvent) This makes it incredibly usef...
OCR A Level Biology:复习笔记2.2.6 Biochemical Tests: Reducing Sugars & Starch
Biochemical Tests: Reducing Sugars & Starch There are a number of tests that can be carried out quickly and easily in a lab to determine if a sample contains a certain type of sugar The followi...
OCR A Level Biology:复习笔记2.2.5 Polysaccharides
Polysaccharides: Structure Starch, glycogen and cellulose are polysaccharides Polysaccharides are macromolecules (polymers) that are formed by many monosaccharides joined by glycosidic bonds in a c...
OCR A Level Biology:复习笔记2.2.4 The Glycosidic Bond
The Glycosidic Bond Forming the glycosidic bond To make monosaccharides more suitable for transport, storage and to have less influence on a cell’s osmolarity, they are bonded together to form disa...
