Contents Introduction v 1 Classification
1
1.1 Characteristics of living things 1.2 Classification 1.3 The kingdoms of living organisms 1.4 Viruses 1.5 Classifying animals 1.6 Classifying plants 1.7 Keys
1 2 6 9 9 12 15
2 Cells
18
2.1 Cell structure 2.2 Cells and organisms
19 25
3 Movement in and out of cells 3.1 Diffusion 3.2 Osmosis 3.3 Active transport
28 29 30 35
4 The chemicals of life
40
4.1 What are you made of? 4.2 Carbohydrates 4.3 Fats 4.4 Proteins 4.5 DNA
41 41 44 45 47
5 Enzymes
49
5.1 Biological catalysts 5.2 Properties of enzymes
50 51
6 Plant nutrition
58
6.1 Types of nutrition 6.2 Photosynthesis 6.3 Leaves 6.4 Uses of glucose 6.5 Testing leaves for starch 6.6 Limiting factors 6.7 The importance of photosynthesis
59 59 59 64 65 69 70
7 Animal nutrition
73
7.1 Diet 7.2 Digestion 7.3 Teeth 7.4 The alimentary canal 7.5 Assimilation
74 78 80 82 89
8 Transport in plants
93
8.1 Plant transport systems 8.2 Water uptake 8.3 Transpiration 8.4 Transport of manufactured food
94 96 97 102
9 Transport in animals 9.1 Circulatory systems 9.2 The heart 9.3 Blood vessels 9.4 Blood 9.5 Lymph and tissue fluid
10 Pathogens and immunity 10.1 Pathogens 10.2 Body defences 10.3 The immune system
11 Respiration and gas exchange 11.1 Respiration 11.2 Gas exchange in humans 11.3 Breathing movements
12 Excretion 12.1 Excretory products 12.2 Nitrogenous waste 12.3 The human excretory system
Original material © Cambridge University Press 2014
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153 154 154 156
Contents
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