BIOLOGY LESSON NOTE ON HUMAN KIDNEY

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Lesson Note on the Human Kidney Topic: The Human Kidney Duration: 40 minutes Specific Objectives: By the end of the lesson, students should be able to: Define the kidney and state its location in the human body. Identify and describe the structure and functions of the kidney. Explain the processes involved in urine formation (filtration, reabsorption, and secretion). Describe how the kidney contributes to homeostasis. Identify common kidney-related diseases and how to prevent them. Evaluate the importance of maintaining kidney health. Lesson Content: 1. Introduction to the Human Kidney The kidneys are vital organs in the human body responsible for filtering waste from the blood and regulating water and electrolyte balance. They are part of the excretory system and play a crucial role in homeostasis. Location: The kidneys are located in the abdominal cavity, on either side of the spine, just below the rib cage. Each kidney is bean-shaped and about the size of a fi...
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WEEK 4: NUTRITION IN ANIMAL

 TOPIC: Nutrition in animal
MAIN AIM: To help the learners understand nutrition in animals
SUSIDIARY AIM: By the end of the lesson, learners should be able to;

  1. Mention the various Food Substances
  2. Explain the  Concept of balance diet
  3. Explain how various food substance  can be tested
  4.   Explain the various Modes of Nutrition

PERSONAL AIM: To keep strictly to time allotted to  each stage of the lesson
PREVIOUS KNOWLEDGE: The learners know about food from their previous lessons.
TEACHING AIDS: Research work from the internet, pictures and charts
PROCEDURE: The teacher present the lesson with the following steps
STEP ONE: TYPES OF FOOD
Carbohydrates e.g yam, cassava, rice

  1. Fats and Oils e.g groundnut, palm oil, butter
  2.  Mineral Salts. Nuts, green vegetables
  3. Water . E.g Watermelon, orange
  4. Protein e.g fish, egg, meat, milk
  5. Vitamins e.g bannana, vegetables, mango,
  6. Roughage. E.g Vegetables

STEP TWO: BALANCE DIET

 Balance diet can be defined as a meal that contains all the classes of food in a correct proportion and adequate amount for normal growth, development and maintenance of good health. It must contain the following: Carbohydrate, proteins, fats and oils, Vitamin and Mineral salts, Water, Roughages.
STEP THREE: FOOD TEST
There are different tests which can be used to detect carbohydrates, proteins and lipids in foods.
Test for starch
Iodine test for starch
Method:

  1. Place a piece of yam or cassava on a slide
  2. Using a dropper, place a few drops of iodine solution onto the food.
  3. Record any change in the colour of the solution.
  4. Starch is detected using iodine solution.

Observation
The food  turns blue-black
Conclusion
Starch to is present

Benedict's test for reducing sugars
Method

  1. Put glucose into a test tube
  2.  Add about 1 cm3 depth of water to the tube and stir to mix.
  3. Add an equal volume of Benedict's solution and mix.
  4. Place the tube in a water bath at about 95°C for a few minutes.
  5. Record the colour of the solution.
  6. Reducing sugars are detected using Benedict's solution.

Observation/ Conclusion
Benedict's solution gradually turns from blue to cloudy orange or brick red when heated with a reducing sugar.

Biuret test for proteins

  1. Place one-two spatulas of the egg or milk into a test tube or 1 cm3 if the sample is liquid. Add about 1 cm3 depth of water to the tube and stir to mix.
  2. Add an equal volume of potassium hydroxide solution to the tube and stir.
  3. Add two drops of copper sulfate solution and stir for two minutes.
  4. Record the colour of the solution.
  5. Proteins are detected using Biuret reagent.

Observation
This turns a purple colour when mixed with protein.
Conclusion
Protein is present

Emulsion test for lipids
Place 1cm3 groundnut oil into a test tube  

  1. Add 2 cm3 of ethanol to the tube. Cover the end of the tube and shake the tube vigorously.
  2. Allow the contents to settle.
  3. Pour the liquid from the top of the mixture into a test tube half-filled with water.
  4. Record the level of the food and whether the water is cloudy or clear.
  5. Lipids are detected using the emulsion test.

Observation
A milky-white emulsion forms if the test substance contains lipids
 

STEP FOUR: HETEROTROPHIC NUTRITION
This is the mode of nutrition in which the organism is unable to manufacture its food by itself but depend on the food produced autotrophically directly or indirectly for their daily supply of energy.

TYPES OF HETEROTROPHIC NUTRITION

Holozoic nutrition: A situation whereby an organism ingest solid food materials e.g. man
Saprophytic feeding: Method of feeding by which an organism rely on dead and decaying organic matter e.gRhizopus.
Parasitic feeding: A method of feeding in which an organism called parasite dependsbon another organism called the host for food, shelter and other organic benefits e.g. Roundworm in the intestine of man, Ticks on the body of cow.
EVALUATION:

  1. Mention the various Food Substances
  2. Explain the  Concept of balance diet
  3. Explain how various food substance  can be tested
  4.   Explain the various Modes of Nutrition

CONCLUSION: The teacher concludes the lesson by summarizing the topic from the beginning and give assignment to the learners.
ASSIGNMENT:
Class work
List the types of food substances
Define balance diet
Home work
Practice the test of starch at home and report your finds

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