Specification points

WJEC GCSE Applied Science (Double Award) 3445QD

269 points in 5 topics, with WJEC's codes and titles.

Codes and titles are read by a script from WJEC's published specification and have not been checked by a person. What each point covers is in the specification itself: WJEC’s specification.

1 Unit 1: Energy, Resources and the Environment

1.1 Energy and Life
1.1.1 The Cell and Respiration
1.1.1(a) Animal and plant cells and specialisation
1.1.1(b) Levels of organisation: aggregation of cells into tissues, and tissues into organs
1.1.1(c) Diffusion and the cell membrane
1.1.1(d) Diffusion as a passive process
1.1.1(e) Active transport
1.1.1(f) Aerobic respiration
1.1.1(g) Anaerobic respiration
1.1.2 Obtaining the Materials for Respiration
1.1.2(a) Purpose of the respiratory system
1.1.2(b) Structure of the respiratory system
1.1.2(c) Breathing in and out
1.1.2(d) Digestion
1.1.2(e) Enzymes
1.1.2(f) Enzyme action: the lock and key model
1.1.2(g) Absorption in the small intestine
1.1.2(h) Digestion of fats, proteins and starch
1.1.2(i) Structure of the digestive system
1.1.2(j) Roles of the digestive organs
1.1.2(k) Peristalsis and bile
1.1.2(l) Fate of the products of digestion
1.1.2(m) Food tests for starch, glucose and protein
1.2 Modern Living and Energy
1.2.1 Underpinning Energy Concepts
1.2.1(a) Temperature difference and energy transfer
1.2.1(b) Sankey diagrams and efficiency
1.2.1(c) Equations for generating and using electricity
1.2.1(d) Investigating energy transfer and efficiency
1.2.1(e) Sustainability and carbon footprint
1.2.1(f) Measuring carbon footprint
1.2.2 Generating Electricity
1.2.2(a) Renewable energy technologies
1.2.2(b) Cost effectiveness of domestic solar and wind energy
1.2.2(c) Comparing methods of power generation
1.2.2(d) Lifetime and output of energy devices
1.2.2(e) The National Grid
1.2.2(f) Voltages in the National Grid
1.2.2(g) Transformers in electricity transmission
1.2.2(h) Comparing UK power stations
1.2.3 Making Use of Energy
1.2.3(a) Conduction, convection and radiation
1.2.3(b) Data on energy use of appliances
1.2.3(c) Reducing energy loss from houses
1.2.3(d) Cost effectiveness of home insulation
1.2.3(e) Efficiency of vehicle engines
1.2.3(f) Energy saving methods with respect to their impact on the carbon footprint
1.2.3(g) Calculating units and cost of electricity
1.2.4 Building Electric Circuits
1.2.4(a) Circuit symbols
1.2.4(b) Series and parallel circuits
1.2.4(c) Resistance of circuits and wires
1.2.4(d) Measuring voltage and current
1.2.4(e) Investigating current–voltage characteristics
1.2.4(f) The significance of, and the relationship between current, voltage and resistance
1.2.4(g) Resistance of series and parallel components
1.2.4(h) Calculating resistance, current and fuse ratings
1.2.4(i) Mathematical equations to find useful information
1.3 Obtaining Resources from Our Planet
1.3.1 Obtaining Clean Water
1.3.1(a) Elements and their symbols
1.3.1(b) Atomic number, mass number and isotopes
1.3.1(c) Elements and compounds
1.3.1(d) Composition of natural water
1.3.1(e) Sustainable water supply
1.3.1(f) Treatment of the public water supply
1.3.1(g) Desalination of sea water
1.3.1(h) The separation of water and other miscible liquids by distillation
1.3.1(i) Solubility curves
1.3.1(j) Hard and soft water
1.3.1(k) Softening water
1.3.1(l) Impacts of hard water
1.3.2 Our Planet
1.3.2(a) Structure of the Earth
1.3.2(b) Plate tectonics and continental drift
1.3.2(c) Processes at tectonic plate boundaries
1.3.2(d) Composition of the early atmosphere
1.3.2(e) Present atmosphere and how it has changed
1.3.2(f) The periodic table
1.3.2(g) Chemical reactions and conservation of mass
1.3.2(h) Obtaining raw materials from the Earth
1.3.2(i) Processing raw materials into useful materials
1.3.2(j) Crude oil and fractional distillation
1.3.2(k) Cracking as a process to make more useful molecules including monomers
1.3.2(l) Polymerisation
1.3.2(m) Bioplastics
1.3.2(n) Ores as rocks that contain metals or compounds of metals
1.3.2(o) Reduction in metal extraction
1.3.2(p) Extracting iron and aluminium
1.3.2(q) Electroplating
1.3.2(r) Costs of extracting and processing raw materials
1.3.2(s) Fate of discarded products
1.3.2(t) Impacts of obtaining and processing raw materials
1.3.3 Producing Useful Compounds in the Laboratory
1.3.3(a) Reactions of acids
1.3.3(b) Making salts in the laboratory
1.3.3(c) Evaluating methods of preparing compounds
1.3.3(d) Equations for neutralisation reactions

2 Unit 2: Space, Health and Life

2.1 Our Planet
2.1.1 Our Place in the Universe
2.1.1(a) The electromagnetic spectrum
2.1.1(b) The relationship between the speed, frequency and wavelength of electromagnetic spectrum waves
2.1.1(c) Changing theories of the Universe
2.1.1(d) Imaging the universe from Earth and space
2.1.1(e) Scale of the Universe in light years
2.1.1(f) Absorption spectra of stars and galaxies
2.1.1(g) Structure of the solar system
2.1.1(h) The Sun
2.1.1(i) Comparing objects in the solar system
2.1.2 World of Life
2.1.2(a) Biodiversity and ecosystem health
2.1.2(b) Adaptation and competition
2.1.2(c) Avoiding adverse conditions: hibernation and migration
2.1.2(d) Classification of organisms
2.1.2(e) Characteristic features and genetic sequencing in classification
2.1.2(f) Binomial scientific names
2.1.2(g) Natural selection and evolution
2.1.3 Transfer and Recycling of Nutrients
2.1.3(a) Food chains and food webs
2.1.3(b) Interdependency of organisms
2.1.3(c) The Sun as the energy source for ecosystems
2.1.3(d) Energy loss along food chains
2.1.3(e) The carbon cycle
2.1.3(f) Human activity and atmospheric carbon dioxide
2.1.3(g) The greenhouse effect
2.1.3(h) The enhanced greenhouse effect
2.1.3(i) Solutions to global warming
2.1.3(j) Nutrient recycling through decay
2.1.3(k) The nitrogen cycle
2.2 Protecting Our Environment
2.2(a) Heavy metals and pesticides in food chains
2.2(b) Eutrophication
2.2(c) Disposal of plastics
2.2(d) Habitat destruction and loss of species
2.2(e) Reduce, reuse and recycle
2.2(f) Toxic substances from households
2.2(g) Environmental monitoring with indicators
2.2(h) Sustainable development
2.2(i) Maintenance of biodiversity using captive breeding programmes, seed banks and protected areas
2.2(j) Nature reserves and wildlife corridors
2.2(k) Reclaiming industrial and landfill land
2.3 Health, Fitness and Sport
2.3.1 Factors Affecting Human Health
2.3.1(a) Chromosomes, DNA and genes
2.3.1(b) Structure of DNA
2.3.1(c) Monohybrid crosses and Punnett squares
2.3.1(d) Mutations
2.3.1(e) Chromosome abnormalities
2.3.1(f) Effects of excessive alcohol consumption
2.3.1(g) Daily energy requirements and BMI
2.3.1(h) Limitations of BMI; obesity
2.3.1(i) The effects of smoking on the body and society
2.3.1(j) Epidemiological studies of lifestyle and health
2.3.1(k) Guideline daily amounts and controlled diets
2.3.1(l) Salt intake and health
2.3.1(m) Health risks of obesity
2.3.1(n) Insulin, glucose homeostasis and diabetes
2.3.1(o) Controlling and diagnosing diabetes
2.3.1(p) Pollutants and human health
2.3.2 Diagnosis and Treatment
2.3.2(a) The role of the electromagnetic spectrum in diagnosis of disease and injury
2.3.2(b) Drug treatments and side effects
2.3.2(c) Testing new drugs
2.3.2(d) Ionising radiation
2.3.2(e) Gamma cameras and radioisotopes in diagnosis
2.3.2(f) Alpha, beta and gamma radiation
2.3.2(g) Ionising radiation and DNA damage
2.3.2(h) Radiotherapy
2.3.2(i) Selecting radioisotopes for medical use
2.3.2(j) Chemotherapy
2.3.2(k) Medical imaging
2.3.2(l) Ultrasound in diagnosis and pregnancy
2.3.2(m) X-rays and CAT scanners
2.3.2(n) MRI scans
2.3.2(o) Uses of X-rays, CAT scans, ultrasound and MRI
2.3.3 Fighting Disease
2.3.3(a) Microorganisms and pathogens
2.3.3(b) Vaccination and parental decisions
2.3.3(c) Antigens and the immune response
2.3.3(d) Vaccines
2.3.3(e) Memory cells
2.3.3(f) Measles and flu compared
2.3.3(g) Antibiotics
2.3.3(h) Antibiotic resistance and MRSA
2.3.4 Exercise and Fitness in Humans
2.3.4(a) Energy for muscle contraction
2.3.4(b) The nervous system
2.3.4(c) Antagonistic muscles
2.3.4(d) Synovial joints
2.3.4(e) Joint disease, injury and replacement
2.3.4(f) The different types of fractures of bones: simple, compound and green stick
2.3.4(g) Types and locations of joints
2.3.4(h) Distance-time and velocity-time graphs to analyse movement (walking, running, cycling)
2.3.4(i) Mathematical equations to find useful information relating to movement
2.3.4(j) Velocity-time graphs to determine acceleration and distance travelled
2.3.4(k) The human cardiovascular system
2.3.4(l) Structure and function of blood vessels
2.3.4(m) Measurements to monitor pulse rate, breathing rate and recovery time
2.3.4(n) Effects of exercise on breathing
2.3.4(o) Effects of exercise on heart rate and recovery

3 Unit 3: Food, Materials and Processes

3.1 Materials for a Purpose
3.1(a) Ionic bonding
3.1(b) Properties of ionic compounds
3.1(c) Metallic bonding
3.1(d) Main classes of materials
3.1(e) Alloys
3.1(f) Allotropes of carbon
3.1(g) Properties of polymers
3.1(h) Carbon fibre composites
3.1(i) Testing the properties of materials
3.1(j) Mathematical equations to find useful information about the properties of materials
3.1(k) Suitability of materials for a purpose
3.1(l) Combinations of properties and new materials
3.2 Food for the Future
3.2.1 Producing Food
3.2.1(a) The materials required by plants to support life processes
3.2.1(b) The general structure of a leaf
3.2.1(c) Photosynthesis
3.2.1(d) Conditions and limiting factors for photosynthesis
3.2.1(e) Uses of glucose made in photosynthesis
3.2.1(f) Plant nutrient requirements and deficiencies
3.2.1(g) Intensive and organic farming
3.2.1(h) Controlled environments and hydroponics
3.2.1(i) Genetic modification of crops
3.2.1(j) Selective breeding in plants
3.2.2 Food Processing and Spoilage
3.2.2(a) Microorganisms in food production
3.2.2(b) Producing yoghurt, cheese and beer
3.2.2(c) Optimum conditions for bacterial growth
3.2.2(d) Pasteurisation
3.2.2(e) Pasteurising and skimming milk
3.2.2(f) Homogenisation of milk
3.2.2(g) Food spoilage
3.2.2(h) Slowing or stopping bacterial growth in food
3.2.2(i) Keeping food preparation areas free of bacteria
3.2.2(j) Preventing cross contamination
3.2.2(k) Food poisoning
3.2.2(l) Data on the growth of microorganisms (colony counts, turbidity)
3.2.2(m) Impact of food contamination
3.3 Scientific Detection
3.3(a) Collecting representative samples
3.3(b) Analytical techniques to classify a method as qualitative, semi-quantitative or quantitative
3.3(c) The mole
3.3(d) Chromatography
3.3(e) Colorimetry
3.3(f) DNA analysis
3.3(g) Qualitative and quantitative analytical procedures
3.3(h) Sources of error in terms of both random errors and systematic errors
3.4 Controlling Processes
3.4.1 Controlling Chemical Reactions
3.4.1(a) Exothermic and endothermic reactions
3.4.1(b) Factors affecting reaction rate
3.4.1(c) Catalysts
3.4.1(d) Experiments on rates of reaction
3.4.1(e) Developing new catalysts
3.4.1(f) Controlling exothermic reactions; thermal runaway
3.4.2 Controlling Nuclear Reactions
3.4.2(a) Nuclear fission and fusion, and nuclear equations
3.4.2(b) Calculations involving the activity and half-life of radioactive materials
3.4.2(c) Chain reactions
3.4.2(d) Construction of a nuclear reactor
3.4.2(e) Nuclear reactor safety
3.4.2(f) Nuclear accidents
3.4.2(g) Consequences of nuclear accidents; risks of generation methods

WJEC GCSE Applied Science (Double Award) 3445QD

1 Unit 1: Energy, Resources and the Environment

2 Unit 2: Space, Health and Life

3 Unit 3: Food, Materials and Processes

4 Unit 4: Task Based Assessment

5 Unit 5: Practical Assessment