AS
Core Practicals 1 to 9
Explore this section
CP1CP2CP3CP4CP5CP6CP7CP8CP9
Core Practical 1: Estimating Reducing Sugar and Starch Concentrations
Student Book 1 · p. viii
Core Practical 2: Vitamin C Content of Food and Drink
Student Book 1 · p. viii
Core Practical 3: Membrane Properties and Permeability
Student Book 1 · p. viii
Core Practical 4: Factors Affecting Enzyme-catalysed Reactions
Student Book 1 · p. viii
Core Practical 5: Animal Cells and Measurements Using a Light Microscope
Student Book 1 · p. viii
Core Practical 6: Mitosis in a Root Tip Squash
Student Book 1 · p. viii
Core Practical 7: Plant Structures and Tissues Using a Light Microscope
Student Book 1 · p. viii
Core Practical 8: Tensile Strength of Plant Fibres
Student Book 1 · p. viii
Core Practical 9: Antimicrobial Properties of Plants
Student Book 1 · p. viii