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Unit 1 - The Science and Chemistry of Life

Grade Level:
10
Subject:
Biology
Start Date:
End Date:
Goal Summary:
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Essential Questions:
1. Identify what is science, what clearly is not science, and what superficially resembles science (but fails to meet the criteria for science)
2. Identify which questions can be answered through science and which questions are outside the boundaries of scientific investigation, such as questions addressed by other ways of knowing, such as art, philosophy, and religion.
3. Explain that scientific knowledge is both durable and robust and open to change. Scientific knowledge can change because it is often examined and reexamined by new investigations and scientific knowledge and argumentation. Because of these frequent examinations, scientific knowledge becomes stronger, leading to its durability.
4. Interpret formula representations of molecules and compounds in terms of composition and structure.
5. Discuss the special properties of water that contribute to Earth's suitability as an environment for life: cohesive behavior, ability to moderate temperature, expansion upon freezing, and versatility as a solvent.
6. Describe the basic molecular structures and primary functions of the four major categories of biological macromolecules.
7. Describe the important structural characteristics of monosaccharides, disaccharides, and polysaccharides and explain the functions of carbohydrates in living things.
8. Describe the structures of fatty acids, triglycerides, phospholipids, and steroids. Explain the functions of lipids in living organisms. Identify some reactions
that fatty acids undergo. Relate the structure and function of cell membranes.
9. Describe the structures of proteins and amino acids. Explain the functions of proteins in living organism. Identify some reactions that amino acids undergo.
Relate the structure and function of enzymes.
10. Explain the role of enzymes as catalysts that lower the activation energy of biochemical reactions. Identify factors, such as pH and temperature, and
their effect on enzyme activity.

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