Lesson Plan: B1.3.04

LESSON PLAN

Teacher	Subject	Period	Date	Year	Ability	LSA/Other Support
	Science

Context and Landmark Assessment	B1.3.04 Landmark Assessment: Progress Observation Opportunity

Remember to have high expectations

Lesson Title: Today we are learning about
How do enzymes aid in digestion?

Remember to check for PROGRESS
Focus on Knowledge, Skills and Understanding

Success Criteria:	You will show your learning by...
Students should be able to describe the nature of enzyme molecules and relate their activity to temperature and pH changes. Students should be able to carry out rate calculations for chemical reactions. Enzymes catalyse specific reactions in living organisms due to the shape of their active site. Students should be able to use the ?lock and key theory? as a simplified model to explain enzyme action. Students should be able to recall the sites of production and the action of amylase, proteases and lipases. Students should be able to understand simple word equations but no chemical symbol equations are required. Digestive enzymes convert food into small soluble molecules that can be absorbed into the bloodstream. Carbohydrases break down carbohydrates to simple sugars. Amylase is a carbohydrase which breaks down starch. Proteases break down proteins to amino acids. Lipases break down lipids (fats) to glycerol and fatty acids.

Success Criteria:

You will show your learning by...

Students should be able to describe the nature of enzyme molecules and relate their activity to temperature and pH changes.
Students should be able to carry out rate calculations for chemical reactions.
Enzymes catalyse specific reactions in living organisms due to the shape of their active site.
Students should be able to use the ?lock and key theory? as a simplified model to explain enzyme action.
Students should be able to recall the sites of production and the action of amylase, proteases and lipases.
Students should be able to understand simple word equations but no chemical symbol equations are required.
Digestive enzymes convert food into small soluble molecules that can be absorbed into the bloodstream.
Carbohydrases break down carbohydrates to simple sugars.
Amylase is a carbohydrase which breaks down starch.
Proteases break down proteins to amino acids.
Lipases break down lipids (fats) to glycerol and fatty acids.

Think about how you can match the needs of ALL students

Keywords:

Active Site: The part of the enzyme that the substrate binds to. (1)
Substrate: The reactant or reactants that the enzyme catalases the reaction for. (1)
Lock and Key: The specific way that the exact substrate fits the exact enzyme. (1)
Enzyme: Proteins that act as biological catalysts, each specific for a certain metabolic reaction. (1)

Links: Literacy, Numeracy, SMSC, British values

Memory Anchor:

AFL/Key Questions:

How does temperature and pH affect the activity of enzymes?
Temperature affects enzyme activities by decreasing its activity either side of the optimum pH.
How do you calculate a rate of reaction?
The rate of reaction is calculated by the reactant used or product made divided by time.
What is the most important part of the enzyme with regartds to its shape?
The most important part of an enzymes structure is the active site.
The binding of the substrate with the active site is known as what theory?
The binding of the substrate with the active site is known as the Lock and Key theory.
Where are amylase, protease and lipases created in the body?
Amylase is produced in the saliva/mouth, pnacreas and small intestine. Protease is produced in the stomach, pancreas and small intestine. Lipases are produced in the pancreas and small intestine.
Why are enzymes needed in digestion?
Enzymes are needed in digestion to convert food to small soluble molecules that can be absorbed into the bloodstream.
What do carbohydrases break carbohydrates down to?
Carbohydrases break carbohydrates into simple sugars.
What does the carbohydrase amylase break down?
The carbohydrase amalyse breaks down starch in sugars.
What do proteases break proteins down into?
Proteases break down proteins into amino acids
What do lipases break fat/lipids down into?
Lipases break down fat/lipids into fatty acids and glycerol

Identify questions for high, middle, low and identify questioning techniques- Challenge questions

Learning Phases/Episodes

Think about how you can match the needs of ALL students
Differentiation: AGT, SEND, LLL, Disadvantaged
Remember to check for PROGRESS

Starter Activity	Differentiation and Challenge question/task
Students to copy and complete the keywords. Teacher reveals missing letters; Students correct mistakes; Discuss the scientific meanings of the words. Students to write down the definitions of the most important / new keywords. Discuss the 'Memory Anchor'. What does it show? How does it relate to the what we are learning about today (title)?

Think about PACE – Develop, consolidate and deepen knowledge, skills and understanding

Teacher or Student lead?	Differentiation and Challenge question/task

Progress Check	Extension

Remember to give time to apply knowledge, skills and understanding

Teacher or Student lead?	Differentiation and Challenge question/task

Progress Check	Extension

Teacher or Student lead?	Differentiation and Challenge question/task

Progress Check	Extension

Teacher or Student lead?	Differentiation and Challenge question/task

Progress Check	Extension

Plenary	Differentiation and Challenge question/task
Students to answer the 'Key Questions' with learning partners.
Progress Check Teacher to reveal and discuss the answers to the questions.	Extension What have learnt about the 'Big Ideas' today?

Homework	Differentiation and Challenge question/task