Grade 9 Biology Revision Guide

A comprehensive set of flashcards based on key concepts from Grade 9 Biology, covering terminology from Unit 1 and Unit 2.

Evidence

Information or data that supports a scientific claim or hypothesis.

Superbug

Strains of bacteria that have developed resistance to multiple antibiotics.

White blood cell (WBC)

Cells in the immune system that help the body fight infections.

Virus

A microscopic infectious agent that replicates only inside the living cells of an organism.

Bacteria

Single-celled microorganisms that can be beneficial or harmful.

Microorganism

Any organism that is too small to be seen with the naked eye, such as bacteria and viruses.

Immune system

The body's defense mechanism against infections and diseases.

Infection

The invasion and multiplication of pathogens in the body.

Cholera

A severe bacterial infection that causes diarrhea and dehydration, usually spread through contaminated water.

Outbreak

A sudden rise in the incidence of a disease in a specific area.

Epidemic

A widespread occurrence of an infectious disease in a community at a particular time.

Pandemic

An epidemic that has spread across countries or continents.

Observation

The act of noting and recording something, often using the senses or tools.

Data

Facts and statistics collected for reference or analysis.

Conclusion

A judgment or decision reached after consideration of facts and evidence.

Hypothesis

A proposed explanation for a phenomenon, subject to testing and validation.

Food science

The study of the processes and reactions of food production, preservation, and consumption.

Qualitative data

Information that describes qualities or characteristics and is often subjective.

Quantitative data

Information that can be measured and expressed numerically.

Nutrient

A substance that provides nourishment essential for growth and the maintenance of life.

Carbohydrate

Organic compounds made of carbon, hydrogen, and oxygen, used for energy.

Starch

A complex carbohydrate used by plants for energy storage.

Sugar

A simple carbohydrate, such as glucose, used by the body for quick energy.

Protein

Molecules made of amino acids that perform various functions in the body.

Lipid (fat)

Organic compounds that are fatty acids or derivatives, used for energy storage.

Vitamin C

A water-soluble vitamin important for skin health and immune function.

Food test

A procedure to identify the presence of certain nutrients in food.

Reagent

A substance used to cause a chemical reaction for detection or identification.

Iodine solution

A reagent used to test for the presence of starch.

Biuret solution

A reagent used to test for the presence of proteins.

Benedict's solution

A reagent used to test for the presence of reducing sugars.

Ethanol emulsion test

A test used to detect lipids in a food sample.

DCPIP

A chemical used to test for the presence of vitamin C.

Positive result

An indication that a test has shown the presence of a substance.

Negative result

An indication that a test has not shown the presence of a substance.

Food label

Information provided on packaging detailing nutritional content and ingredients.

Nutrition facts

Details about the nutritional value of food items, including calories and nutrients.

Serving size

The quantity of food that is considered a single serving.

Calories

A measure of energy provided by food.