Cambridge IGCSE Co-ordinated Sciences Past Paper (2025-2027) PDF

# Cambridge IGCSE Co-ordinated Sciences (Double Award) 0654 syllabus for 2025, 2026 and 2027. ## Subject Content ### B4 Biological Molecules #### B4.1 Biological Molecules | Core | Supplement | |---|---| | 1. List the chemical elements that make up: carbohydrates, fats and proteins | | | 2. Sta...

# Cambridge IGCSE Co-ordinated Sciences (Double Award) 0654 syllabus for 2025, 2026 and 2027. ## Subject Content ### B4 Biological Molecules #### B4.1 Biological Molecules | Core | Supplement | |---|---| | 1. List the chemical elements that make up: carbohydrates, fats and proteins | | | 2. State that large molecules are made from smaller molecules, limited to: (a) starch, glycogen and cellulose from glucose (b) proteins from amino acids (c) fats and oils from fatty acids and glycerol | | | 3. Describe the use of: (a) iodine solution test for starch (b) Benedict's solution test for reducing sugars (c) biuret test for proteins (d) ethanol emulsion test for fats and oils | | ### B5 Enzymes #### B5.1 Enzymes | Core | Supplement | |---|---| | 1. Describe enzymes as proteins that are involved in all metabolic reactions, where they function as biological catalysts | 3. Describe and explain enzyme action with reference to: the active site, enzyme-substrate complex, substrate and product | | | 4. Describe and explain the specificity of enzymes in terms of the complementary shape and fit of the active site with the substrate | | 2. Investigate and describe the effect of changes in temperature and pH on enzyme activity | 5. Explain the effect of changes in temperature on enzyme activity in terms of kinetic energy, shape and fit, frequency of effective collisions and denaturation | | | 6. Explain the effect of changes in pH on enzyme activity in terms of shape and fit and denaturation | ### B7 Human nutrition #### B7.1 Diet | Core | Supplement | |---|---| | 1. Describe what is meant by a balanced diet | | | 2. State the principal dietary sources and describe the importance of: (a) carbohydrates (b) fats and oils (c) proteins (d) vitamins, limited to C and D (e) mineral ions, limited to calcium and iron (f) fibre (roughage) (g) water | | | 3. State the causes of scurvy and rickets | | #### B7.2 Digestive system | Core | Supplement | |---|---| | 1. Identify in diagrams and images the main organs of the digestive system, limited to: (a) alimentary canal: mouth, oesophagus, stomach, small intestine (duodenum and ileum) and large intestine (colon, rectum and anus) (b) associated organs: salivary glands, pancreas, liver and gall bladder | | | 2. Describe the functions of the organs of the digestive system listed in 7.2.1, in relation to: (a) ingestion - the taking of substances, e.g. food and drink, into the body (b) digestion - the breakdown of food (c) absorption - the movement of nutrients from the intestines into the blood (d) assimilation - uptake and use of nutrients by cells (e) egestion - the removal of undigested food from the body as faeces | | #### B7.3 Digestion | Core | Supplement | |---|---| | 1. Describe physical digestion as the breakdown of food into smaller pieces without chemical change to the food molecules | | | 2. State that physical digestion increases the surface area of food for the action of enzymes in chemical digestion | | | 3. Describe chemical digestion as the breakdown of large insoluble molecules into small soluble molecules | | | 4. State the role of chemical digestion in producing small soluble molecules that can be absorbed | 5. Describe the functions of enzymes as follows: (a) amylase breaks down starch to simple reducing sugars (b) proteases break down protein to amino acids (c) lipase breaks down fats and oils to fatty acids and glycerol | | | 6. State where, in the digestive system, amylase, protease and lipase are secreted and where they act | | | 7. Describe the functions of hydrochloric acid in gastric juice, limited to killing harmful microorganisms in food and providing an acidic pH for optimum enzyme activity of proteases in the stomach | | | 8. Explain that bile is an alkaline mixture that neutralises the acidic mixture of food and gastric juices entering the duodenum from the stomach, to provide a suitable pH for enzyme action in the small intestine | | | 9. Outline the role of bile in emulsifying fats and oil to increase the surface area for chemical digestion |