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If you have a question, comment or concern, please
email Ms. vB
or call
425.837.7817. |
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Diversity |
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F.4.1 |
Explain
the use of Saccharomyces in the
production of beer,
wine and bread.
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F.4.2 |
Outline the
production of soy sauce using Aspergillus
oryzae
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F.1.9 |
Outline the diversity of
microscopic eukaryotes, as illustrated by
Saccharomyces, Amoeba, Plasmodium, Paramecium,
Euglena and Chlorella.
Click here for answer!
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F.6.9
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Describe the cause, transmission
and effects of malaria, as an example of
disease caused by a protozoan.
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5.5.3
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Distinguish between the following
phyla of plants, using simple external
recognition features: bryophyta, filicinophyta,
coniferophyta and angiospermophyta. |
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9.1.2 |
Outline three differences between
the structures of dicotyledonous and
monocotyledonous plants.
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5.5.5 |
Apply and design a key for a
group of up to eight organisms. (just
write that you did this in class)
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5.5.4 |
Distinguish between the following
phyla of animals, using simple external
recognition features: porifera, cnidaria,
platyhelminthes, annelida, mollusca and
arthropoda. |
Diversity
of Life notes
Protist
drawings and dichotomous keys
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