Page 13 - Biology for Advanced Secondary Schools Teachers Guide Form Five
P. 13

Two                                 Biology for Advanced Level Secondary Schools
                   Chapter



                                                           Principles of


                                   classification
           FOR ONLINE READING ONLY




             Introduction

             Planet Earth contains different kinds of organisms, ranging in size
             from  microorganisms  to  macro-organisms.  Due to  the  existing
             diversity  of  organisms,  it  is  difficult  to  clearly  understand  their
             characteristics  and how  they are related in evolutionary terms.
             Classification helps in identifying and grouping of organisms that
             share common characteristics and traits. In this chapter, students
             will  learn  about  the  classification  systems,  taxonomic  ranks,
             binomial  nomenclature,  and taxonomic  keys.  The competences
             developed will enable the student to identify and group organisms
             according to their characteristics.

           Student activities
            (a)  Explaining classification system and taxonomic rank
            (b)  Describing principles of binomial nomenclature

            (c)  Applying binomial nomenclature in different fields
            (d)  Describing taxonomic keys


           Teaching and learning resources
           Earthworms, a Pinus branch, a fern plant (Dryopteris sp. or Pteridium
           aquilinum), a grasshopper, a butterfly, a young maize plant, mature
           bean plant, a mouse, grass (Panicum  sp. or  Hyparrhenia  sp.), a
           housefly, tilapia, Solanum incanum (thorn apple or bitter ball or bitter
           apple), Solanum nigrum (black nightshade or Hound’s berry), Solanum
           tuberosum (Irish potato plant), a hand lens, a note book, pen, pencil,
           ICT facilities and online resources


               Form Five Teachers Guide
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