Knowledge Organiser Year 10:

Key Literary Vocabulary:ProportionThe size of objects/shapes when compared to each other.Media/MediumThe materials and tools used by an artist to create a piece of art.TechniqueThe skill in which an artist uses tools and materials to create a piece of art.AbstractA piece of art which is not realistic. It uses shapes colours and textures.StyleThe technique an artist uses to expressive their individual character of there work.CompositionThe arrangement and layout of artwork/objects.HighlightThe bright or reflective area within a drawing/painting where direct light meets the surface of the object or person.Shadow, shade, shadingThe tonal and darker areas within a drawing/painting where there is less light on the object or person. TextureThe feel, appearance or the tactile quality of the work of artMark makingMark making is used to create texture within a piece of art by drawing lines and patterns.CollageA piece of art made by using a variety of materials such as paper/newspaper/photographs which are cut out, rearranged and glued on a surface.

Key artists for your project:

Drawing and Shading Techniques:

Colour Theory::The primary colours are the three main colours. They cannot be made but when mixed together they make all other colours.The secondary colours are made by mixing two primary colours togetherThe tertiary colours are made by mixing a primary and secondary colour together

Complementary colours are opposite on the colour wheel they contrast each other to have a vibrant look To make a colour lighter you add white, this is called a tint.To make a colour darker you add black, this is called a shade.

'Warm' colours, attract attention and are generally perceived as energetic or exciting.'Cool' colours, are generally perceived as soothing and calm

Kathrin Schwarz

Steven Ponsford

Emma Bazan

Jennifer Kraska

Use guide lines to ensure your objects are drawn in proportion

Use lighter and darker areas to make your objects look realistic and 3D. Use a rubber to add highlights

Key Quotations:The witches: Fair is foul, and foul is fair, Hover through the fog an filthy air. (Act I, Scene i) - Captain: For brave Macbeth—well he deserves that name— Disdaining fortune, with his brandished steel, Which smoked with bloody execution, Like valour’s minion carved out his passage (Act I, Scene ii) - Lady Macbeth: Come, you spirits Tat tend on mortal thoughts, un-sex me here And fill me from the crown to the toe topfull Of direst cruelty (Act I, Scene v) - Macbeth: Is this a dagger which I see before me, The handle toward my hand? (Act II, Scene I) - Lady Macbeth: Out, damned spot! out, I say! (Act V, Scene i) - Macbeth: I bear a charmed life which must not yield To one of woman born. Macduff: Macduff was from his mother’s womb untimely ripp’d. (Act V, Scene viii)

Knowledge Organiser: Macbeth

Context:• Macbeth is loosely based on true events in

feudal Scotland in the 11th Century and would have been known to King James. King James inherited the throne through his ancestors Banquo and Fleance who appear in the play.

• This violent period in Scotland’s history ended with stronger links with England much like the union of the crowns that took place when King James became King of England as well as Scotland.

• King James was fascinated by witchcraft and it is likely that the witches were included to please him as Shakespeare wanted his approval.

• King James also believed in The Divine Right of Kings meaning that any attempt to depose a king went directly against God and would be judged harshly. This is reflected in Macbeth’s failure as a king.

• Both King James’ parents were killed in politically motivated moves to secure power and an attempt was made on his life through the gunpowder plot. Shakespeare echoes this interest in usurpation in the murders in the play.

Themes:Ambition - seen as a purely negative quality > Guilt

- the play shows the terrible consequences of

murdering a king > Kingship vs Tyranny – Duncan

and Macbeth embody the qualities of a good king

and a tyrant respectively > Order vs Chaos - natural

order is disrupted then re-established > Fate >

Masculinity/femininity

AdditionalVocabulary

Meter

Blank verse

Rhymed verse

Prose

Feudal

Trochaic Tetrameter

Heroic couplets

Usurp

Concealment

Gender

Stichomythia

Tragedy

Hamartia

Prophecy

Symbols

Regicide

Plot

Act 1

Macbeth and Banquo meet witches who give them

predictions. Cawdor executed. Lady Macbeth reads

letter. She taunts Macbeth and Duncan arrives.

Act 2

Macbeth sees a dagger reflecting his doubts about

the murder- but kills Duncan with Lady Macbeth’s

help. Malcolm flees and Macbeth chosen to be

king.

Act 3

Banquo suspects Macbeth – Macbeth murders

Banquo but his son Fleance escapes. Macbeth sees

Banquo’s ghost.

Act 4

Witches second predictions. Macbeth orders the

killing of Macduff’s family. Macduff and Malcolm

agree to invade Scotland.

Act 5

Lady Macbeth’s mental state deteriorates

eventually committing suicide. Malcolm’s army

invades through Burnham wood and eventually

Macbeth killed by Macduff. Malcolm is proclaimed

king.

Symbols:Blood: a symbol of guilt and

violence.

The supernatural: witchcraft,

prophesy, hallucinations, ghosts

and magic.

The crown: ambition and power.Light and darkness: good and evil.

Key Literary Vocabulary:Simile- comparing using ‘like’ or ‘as’Metaphor- saying one thing is anotherPersonification- make an object humanPathetic fallacy- weather to create moodHyperbole- exaggerated statementConnotation- associated meaning of wordCharacterisation- built up description of character in textSemantic field- words related in meaningImagery- visually descriptive languageIambic Pentameter- a line of verse with five metrical feet, each consisting of one short (or unstressed) syllable followed by one long (or stressed) syllableDramatic Irony – when the audience knows more than the charactersSoliloquy – a character speaks their thoughts to the audienceMonologue – a long speech by a single characterOxymoron – contradictory terms together

Characters:Macbeth, Thane of Glamis

Lady Macbeth (Macbeth’s wife)

Banquo (Macbeth’s best friend)

Fleance (Banquo’s son)

Duncan, King of Scotland

Malcolm (Duncan’s eldest son)

Donalbain (Duncan’s younger son)

Macduff, Thane of Fife

Lady Macduff (Macduff’s wife)

Ross, Lennox, Angus (Scottish nobles)

The witches – supernatural beings who

predict events in the play

Hecate (ruler of the witches)

Year 10 - NCFE Level 1/2 Technical Award in Food and CookeryUnit 01 Principles of food safety, food nutrition and food choice

LO1: UNDERSTAND HEALTH AND SAFETY RELATING

1.1 Safe and hygienic working practices relating to self and the cooking environment

1.2 Potential risks and hazards in the cooking environment

1.3 HACCP (Hazard Analysis and Critical Control Point)

1.4 Minimising risks in the cooking environment

1.5 Cooking equipment and utensils

Safe and hygienic working practices for self• handwashing • correct clothing • hair tied back or covered • no jewellery or make-up • appropriate footwear • blue plaster to be used to

cover any cuts and grazes.Safe and hygienic working practices for the cooking environment • sanitising of work surfaces • checking floors for spillages • equipment for cleanliness

prior to use • trailing cables • ensuring that electrical

equipment is not used near water

Hazards: • physical contamination: plasters, hairs, nails, debris

from the building, debris from equipment, debris from packaging

• chemical contamination: kitchen cleaning agents, unwashed fruits and vegetables, pest control products

• biological contamination: bacteria; e-coli, salmonella, staphylococcus; high risk foods: high moisture and high protein foods; meat, fish, rice, dairy and eggs; ideal conditions for bacterial growth: warm, wet and danger zone for bacterial growth, causes of food spoilage – yeast, mould, bacteria

• cross-contamination: unwashed clothing, using the same utensils and equipment for raw and cooked foods, personal hygiene, waste control.

Risks: • cuts• burns and scalds • trips, slips and falls • bacteria entering food and causing illness • food spoilage • physical harm from debris.

• Ways HACCP minimises risks for business

• Critical control points.

Risk assessments: • purpose • common risks in the cooking

environment• ways to minimise risks.Minimising risks: • blue plasters for visibility • keeping fingernails short and clean • removing jewellery • handwashing • washing fruits and vegetables • regular visits from pest control • colour coded chopping boards • safe temperature control of foods:

during storage, during serving of hot and cold food, during reheating of food, use of temperature probes

• safe disposal of waste.

Safe preparation, usage, cleaning and storage of: • Utensils: knives, chopping

boards, sieves, baking trays, mixing bowls, rolling pins, whisks, saucepans.

• Equipment: microwave, hob, fridge, food mixer, freezer, oven, sinks.

LO2: UNDERSTAND FOOD AND NUTRITION

2.1 Food Groups and Provenance

2.2 Healthy Eating

Food groups • Potatoes, bread, rice, pasta

and other starchy carbohydrates

• Fruit and vegetables• Dairy and alternatives• Beans, pulses, fish, eggs,

meat and other proteins• Oils and spreads• Foods high in fat, salt

and/or sugar - eat less often and in small amounts

Food provenance foods come from a range of sources:• Farm grown • Reared• Processed• Manufactured.

Balanced Diet • Definition of a balanced diet • Purpose of the Eatwell Guide • The current UK government healthy eating tipsNutrientsSources? Functions?• Macronutrients: carbohydrates, fat, proteins. • Micronutrients: Vitamins: vitamin A, vitamin B, vitamin C, vitamin D. Minerals: iron, calcium • Water.Nutrient imbalancescauses and effects of an unbalanced diet, this includes the effects from an excess and lack of: Protein - lack: muscle wastage, poor growth in children, cuts are slow to heal, fluid buildup under the skin, kwashiorkor. excess: strain on the kidneys. Excess is converted to fat.Carbohydrates - lack: lack of energy, protein used as energy source. excess: converted to fat resulting in weight gain. Fat - lack: losing weight, feeling cold, can lack essential fatty acids such as Omega 3. excess: becoming overweight, high cholesterol levels increasing risk of heart disease and stroke. Vitamin A lack: poor night vision, difficulty fighting infections, poor growth in children. excess: poisonous, and can build up in the liver; animal sources, such as liver, can cause birth defects in babies. Vitamin B - lack: poor digestion, reduced nerve function, slow growth, depression, lack of B9 can cause spinal defects in unborn children. excess: no harm caused. Vitamin C -lack: scurvy, poor skin health, cracked and bleeding corners of the mouth, bleeding gums, anaemia. excess: no harm caused, but too many vitamin C supplements can cause diarrhoea. Vitamin D - lack: poor calcium absorption leading to rickets and osteoporosis. excess: no harm caused. Iron - lack: anaemia, pale complexion, weak and splitting nails. excess: over 20mg per day can cause stomach pains and nausea.Calcium - lack: hypocalcaemia, poor bone structure, rickets, osteoporosis, blood does not clot properly. excess: too many supplements can cause constipation.Dietary fibre • The function of dietary fibre • Sources of dietary fibre • Short term and long term effects of not having enough of it.Making food recommendations for specific groups of peopleWhat are the nutritional requirements for: Babies (age 0-1), Toddlers (age 2-4), Children (age 5-12), Teenagers (age 13-19), Adults (age 20-65), Older people (age 65+), Activity level: high, Activity level: low.Food-related health conditions unsuitable food and what alternatives are available for those with the following health conditions: Lactose intolerance, Wheat intolerance, Coeliac disease, Nut allergy, Coronary heart disease.Nutritional information on food labels (the purpose of symbols on food labels). Traffic light symbols, Reference intake, Vegetarian symbol, Vegan symbol, Allergy advice

LO3: UNDERSTAND FACTORS THAT AFFECT FOOD CHOICE

3.1 3.2 3.3

Social factors • Cultural – religion (Judaism, Hinduism and Islam),

upbringing Locality – where you live, access to shops Accessibility – transport, shopping online

• Personal – vegetarian, vegan, cost, brand.

Environmental factors• Food miles (a mile over which a food item is transported during the journey from producer to consumer, as a unit of measurement of the fuel used to transport it)• Carbon footprint(the amount of carbon dioxide released into the atmosphere as a result of the activities of a particular individual, organization, or community)• Pesticide use. (Pesticides are chemical or biological substances that are used to kill or control pests during the cultivation and storage of crops)

Seasonality • How do seasons affect food availability?• types of seasonal fruit and vegetables available in the UK

• spring – new potatoes, radishes, spring onions, watercress• summer – strawberries, asparagus, sweetcorn, cucumber • autumn – apples, potatoes, blackberries, squash • winter – carrots, leeks, swede, parsnips.

• What are the benefits of using food in season?• nutritional value • flavour • availability • cost • reduced food miles.

VCERT FOOD & COOKERY Unit 3: Exploring balanced dietsAssessment criteria

1.1 explain what is meant by a balanced diet

1.2 describe nutrients that make up a balanced diet

1.3 explain nutrient requirements for different groups of people

1.4 explain healthy eating advice

1.5 explain how nutritional information on food labels can inform healthy eating

1.6 assess a food diary and make recommendations

2.1 assess a recipe in terms of its contribution to healthy eating

2.2 explain how the recipe could be changed to make the finished dish healthier

2.3 Describe other factors that could affect the finished dish

Key areas for each criteria point

1.1 portion control, water intake, dietary fibre. Guideline Daily Amounts (GDAs) + Reference Intake (RI)

1.2 Macronutrients = (carbohydrates, fats, proteins), Micronutrients = (vitamins A, B group, C + D), minerals (iron and calcium), Source, function, deficiency

1.3 Age, gender, activity level, health conditions e.g. lactose intolerance, nut allergy, coronary heart disease, vegans

1.4 current UK government guidelines on e.g. fat, sugar, fibre, and fruit and vegetables.

1.5 Fat content, calories content, serving size

1.6 Current healthy eating advice, Individual requirements for a balanced diet, Reference Intake (RI) and Daily Amounts (GDAs)

2.1 cooking method, ingredients, portion size, serving suggestion, cost

2.3 taste, texture, moisture, appeal, appearance

NUTRIENTSCarbohydrates:Sources?Types – what are they made up of?How are they used in the body?

Fat + sugar:Saturated and unsaturated fatSources?What are they required for in the body?Amounts required?Effect on the body if too much consumed?

Protein:Types? (low biological value/high biological value)Sources?What are they required for in the body?

Vitamins:Sources?What are they required for in the body?

Minerals:What are minerals?What are they required for in the body?

What is a composite dish?

What is dietary fibre? Why is it important?

What 6 nutritional facts can be found on food labels?

What are the recommended calories for male and female?

A food diary is a way to track your eating and

develop a healthy eating plan. You log all of the

food and drink you consume, each day.

Most common food allergies:

1. Milk 2. Eggs.3. Peanuts.4. Other nuts

5. Soy.6. Wheat and other grains with gluten7. Fish8. Shellfish

What is the difference between an allergy and an intolerance?

What is the size of 1 portion?

Key content – LANDFORMS AND MANAGEMENT

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HeadlandsA rocky coastal promontory made of rock that is resistant to erosion.

Baysheadlands lie between bays of less

resistant rock where the land has been eroded back by the sea.

Wave-cut platformsA rocky, level shelf at or around sea level representing the base of old, retreated cliffs.

Caves, arches, stacks and stumps

The process by which a headland is eroded and subsequently collapses into the sea.

Co

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l lan

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on Beaches

The zone of deposited material that extends from the low water line to the limit of storm waves. The beach orshore can be divided in the foreshore and the backshore.

Sand dunesCoastal sand hill above the high tide mark, shaped by wind action, covered with grasses and shrubs.

Spits

A depositional landform formed when a finger of sediment extends from the shore out to sea, often at a rivermouth. It usually has a curved end because of opposing winds and currents.

BarWhere a spit grows across a bay, a bay bar can eventually enclose the bay to create a lagoon. Bars can alsoform offshore due to the action of breaking waves.

Dorset – coastal landformsDorset, south coast of England has a range of landforms; Durdledor (arch). Lulworth Cove (bay) Chesil beach (bar) and Swanage Bay (bay).

Coastal Management

Hard engineeringWorks against nature e.g. Sea wall, gabions, rock armour and

Groynes.

Soft engineeringWorks with nature e.g. Beach nourishment and profiling, dune

regeneration.

Key content - PROCESSES

Waves

Ripples in the sea caused by the transfer of energy from the wind blowing over the surface of the sea. The largest waves are formed when winds are very strong, blow for lengthy periods and cross large expanses of water (fetch). Constructive and destructive.

Weathering

Chemical - The decomposition (or decay) of rock caused by a chemical change within that rock eg. solution.

Mechanical / physical - Weathering processes that cause physical disintegration or break up of exposed rock due to temperature change e.g. freeze thaw, onion skin

Biological – the break down of rocks caused by plants roots getting into cliffs and breaking them apart. This can be made worse by animals burrowing

Mass movement

Sliding - after heavy rain when loose surface material becomes saturated causes the material to move rapidly downhill.Slumping - rapid mass movement which involves a whole segment of the cliff moving downslope.Soil Creep – small, slow movements of land caused by rain saturated soil particles expanding and then drying downhill due to gravity.

Erosion By abrasion, hydraulic action, attrition and solution (see rivers)

Transportation

By longshore drift - The zigzag movement of sediment along a shore caused by waves going up the beach at an oblique angle(wash) and returning at right angles(backwash).Also traction, saltation, suspension and solution

DepositionOccurs when material being transported by the sea is dropped due to the sea losing energy

Knowledge Organiser: Geography Year 10 Coasts– Half Term 1

Knowledge Organiser – The First World War and its legacy

1 28th June 1914 - Archduke Franz Ferdinand is assassinated in Bosnia

2 4th August 1914 – Britain declares war on Germany

38th August 1914 Britain passes DORA (the Defence of the Realm Act) which gives the government powers such as to ration food, control the news and use factories.

4September 1914 The French stop the German attack at Marne, leading to the start of Trench Warfare on the Western Front

5April 1915 – Poison gas is used for the first time at the Second Battle of Ypres

6July 1916 – Battle of the Somme, the largest battle of the war.

7Sept 1916 – The ever first tank is used in the Battle of the Somme

8January 1917 – Conscription introduced in Britain

9 January 1917 – Conscription introduced in Britain

10

11th November 1918 – An armistice is signed, Germany surrenders and WW1 ends

Timeline

11

Trench Warfare

Trench warfare is a type of fighting where both sides build deep trenches as a defence against the enemy. These trenches can stretch for many miles and make it nearly impossible for one side to advance.

12Western Front

The area of fighting in western Europe in the First World War. A majority of fighting was done in North–Eastern France and Belgium in trenches

13

Alliance An agreement between countries to protect each other in war. This was major cause of WW1, there were two main alliance in 1914. The Triple Entente (France, Britain and Russia) and the Triple Alliance (Germany, Austria-Hungary and Italy)

Key Concepts

18 Conscription Compulsory order for all men 18 to 41 to join the army

19Schlieffen Plan German plan in 1914 to attack and defeat France, then

attack Russia so they would not have to fight both.

20 Stalemate A deadlock where no side is able to make progress to win.

21 No Mans Land Area separating opposing armies in trench warfare.

22Barbed Wire Strong wire with sharp barbs at regular intervals, used to

stop people passing.

23 Mustard Gas Poisonous gas used by the Germans, French and British

24 Artillery Large guns that fire explosive shells over long distances

25Trench Foot A painful condition of the feet caused by long exposure in

cold water or mud, as a result some feet were amputated.

26Trench Fever A disease caused by lice bites which made soldiers very ill

in the trenches.

27 Dugout Shelter dug into the side of the Trench

28 Bayonet A blade attached to the end of a soldiers rifle

29 Armistice An agreement made by tin a war to stop fighting.

30 War effort How people at war and at home contribute to the war.

31Conscientious Objector

Someone who refuses to fight or be involved in war for religious, moral or political reasons, also called ‘Conchies’

Key Words

Alliances: For a number of years tension between the main European powers

has been increasing. In 1914 there were two main power blocks / alliances: • The Triple Entente- Great Britain / France / Russia •The Triple Alliance- Germany / Italy and Austria-Hungary Each member promised to help its allies if they were attacked by a

country belonging to another alliance.

Knowledge Organiser: Year 10 HT1 Spanish – La Vida Sana

Key verbsComer – to eatBeber – to drinkHacer – to doEvitar – to avoidCenar - to have your evening mealJugar – to playCocinar – to cookCorrer – to runElegir – to chooseProbar – to tryTener hambre/sed – to be hungry/thirstyMantenerme en forma – to keep in shape

Preguntas Claves:1. ¿Qué comes normalmente? – What do you normally eat?

2. ¿Qué hace para mantenerte en forma? – What do you do to stay healthy?

3. ¿Qué hiciste para mantenerte en forma la semana pasada? –What did you do to stay healthy last week?

4. ¿Qué harás para mantenerte en forma en el futuro? – Whatwill you do to stay healthy in the future?

La comida – foodEl aceite - oilEl agua (mineral) –(mineral) waterEl alimento – foodEl arroz – riceEl atún – tunaEl azúcar – sugarLa barra (de pan) – loaf (of bread)La bebibda – dribkEl bocadillo – sandwichLos caramelos- sweetsLa carne – meatLa cebolla – onionLa cena – evening mealLa cerveza – beerLa comida – foodLa comida basura – junk foodLos champiñones –mushroomsEl chorizo – sausageLa chuleta – chopDe cerdo – porkDe cordero – lambDe vaca – beefEl filete – steakLa fresa – strawberryLa galleta – biscuitLas gambas – prawnsLa grasa – fatLos guisantes – peasEl helado – ice cream

GramáticaEl Presente (present) 1st person1. Find infinitive 2.Take off AR/ER/IR 3. +ocomo, bebo, desayuno, almuerzo, ceno

El Pretérito (past) 1st person1. Find infinitive 2. Take off AR + é 3. Take off ER/IR +íComí, bebí, desayuné

El Futuro 1st person1. Find infinitive 2. +éComeré, desayunaré

Key VerbsSe debe – you mustTiene que – You have toHay que – you have to

La comida – foodEl huevo – eggEl jamón – hamLa leche – milkLa lechuga – lettuceLs legumbres – vegetablesLa mantequilla – butterLa manzana – appleLos mariscos – seafoodLa mermelada – jamLa naranja – orangeLa nata – creamEl pastel – cakeLa patata – potatoLa pera – pearEl perrito caliente – hot dogEl pescado – fishLa pimiento – pepperLa piña – pineappleEl plátano – bananaEl pollo – chickenEl postre – puddingEl queso- cheeseLa sal – saltLas salchichas – sausagesLa salsa – sauceLa sopa - soupEl té – teaLa tostada – toastLas uvas – grapesLas verduras – vegetablesEl zumo - juiceLa zanahoría - carrot

AdjectivosAsco - disgustingDulce – sweetGrasiento – greasy/fattyMalsano - unhealthyPicante – spicyRico – deliciousRepugnate - disgustingSalado – saltySano – healthyAsqueroso - disgusting

Knowledge Organiser: Year 10

Life Events

Are expected or unexpected events that can affect development.

Expected.

Is a belief that something is likely to happen.

Starting education, Finishing education

Entering and being in employment

Living with a partner/ marriage/ civil ceremony

Parenthood

Moving house/ location

Retirement

Unexpected

Is not thought of as likely to happen

Exclusion/ Dropping out of education

Promotion/ Redundancy/ Unemployment.

Imprisonment

Accidents/Injury

Death of a partner/ friend/relative

Impact of accident and injuryAffects diet causing a delay in growthRestricts mobilityCauses negative self-image and self-esteemTemporary or permanent loss of independenceImpacts on incomeImpacts on life chancesIsolation and difficulties in building relationshipsAffects diet causing delays in growth.

.

PHYSICAL EVENTS.ILL HEALTH

IN INFANCY- AFFECTS PHYSICAL SKILLS.IN CHILDHOOD- AFFECTS LEARNING, SOCIAL AND

PHYSICAL ACTIVITIES.IN ADOLESCENCE- AFFECTS HOW THEY COPE WITH

PUBERTY, MIGHT AFFECT GROWTH.IN ADULTHOOD- AFFECTS WORK TIME, SOCIAL

ACTIVITIES, SELF ESTEEM, INCOME AND LIFESTYLE.LATER ADULTHOOD- AFFECTS MOBILITY AND

INDEPENDENCE. MAY NEED RESIDENTIAL CARE.

Factors that affect how people cope with life events.

AgeOther life events at the same timeSelf esteemResilienceSupportdisposition

Adapting to change.1.Loss of old life style, relationships or abilities.2.Letting go of old life and circumstances3.Adapting to new circumstances

10 Key Words

Knowledge Organiser: Year 10

Definition 5 Facts

5 Formulae

Parallel lines Parallel lines are two lines that are always the same distance apart and never touch

Perpendicular lines A line meeting another at a right angle, or 90° is said to be perpendicular to it

The space inside a 2D shape

KS4 Knowledge Organiser: Year 10 Unit 2

Types of lead:• XLR

• Used primarily for microphones

• Jack lead• Used primarily for instruments

Types of microphone:• Condenser

• Very sensitive –breaks easily

• Used for acoustic instruments and recording vocals

• Dynamic• Very robust – hard to

break• Use mainly for stage

and live performances

Types of effects:• Compression – regulates the loudness of the track• Reverb – recreates sound echo of different room sizes• EQ – filtering the frequency range of the track

Copyright law:The law gives the creators of literary, dramatic, musical, artistic works, sound recordings, broadcasts, films and typographical arrangement of published editions, rights to control the ways in which their material may be used.

In order for musicians to legally cover songs for their own benefit, they first need to obtain a license.

Promoting practice:Promotion is a part of marketing. Music is promoted using a variety of techniques and tools that constantly change and develop into newer and fresher ideas.

Musicians have to consider what strategies are used in the music industry at the moment and why some promotional strategies work whilst others fail.

Design

A plan or drawing produced to show the look and function or workings of a building, garment, or other object before it is made.

Design Process

Aesthetics

The physical appearance of a product. The material finish, colour, size and beauty.

Anthropometrics

Anthropometrics is the

study of the sizes of people

in relation to products. For

example, chairs used in

schools need to be suitable

for the average size of

pupils

Ergonomics

Ergonomics is the relationship

between people and the

products which they use.

Anthropometric data is used

to help design products to

meet ergonomic needs

Rethink - How can the product do the job better? Is the product energy efficient? Has the product been designed for disassembly?Reuse - Which parts of the product could be used again? Has the product got another use without having to process it?Recycle - Which parts of the product can be recycled? Is this information clear on the packaging?Repair - Which parts might need to be replaced? Which parts might fail with use or over time? How easy would it be to replace parts?Reduce - Are there any parts in your product that are not needed? How can the amount of material be reduced? How could you simplify your product?Refuse - Is your product really needed? Have you thought about the people who might be making your product - are they treated fairly (pay, living and working conditions etc)?

The Environment and SustainabilitySustainable

An increased demand for

resources such as energy,

food and fuel means that

developing sustainable

resources is critical to

protect the environment

for future generations.

Carbon Footprint

A carbon footprint is the measure of the carbon dioxide produced by something or someone.

Planned Obsolescence

Planned obsolescence is

when a product is designed

and made with parts that

are known to fail after a

specific time. This means a

new part or a new product

will have to be bought to

replace it.

Perceived Obsolescence

Planned obsolescence is

when a product is designed

and made with parts that

are known to fail after a

specific time. This means a

new part or a new product

will have to be bought to

replace it.

Human Factors

5th to 95th Percentile

Ergonomic designs must

accommodate a range of

user dimensions, typically

from a 5th percentile woman

to a 95th percentile man.

This range will accommodate

9.5 out of 10 users.

Life cycle is the time from a product’s manufacture, to its recycling or disposal, at the end of its useful life. Customers often expect products to be designed and manufactured, so that they do as little damage to the environment as possible, throughout their entire lifetime.

Products should:Be manufactured, from sustainable / recyclable materials, produce as little pollution as possible, during manufacture and use. Use as little energy / fuel as possible

Product Life Cycle

Inclusive Design

The design of mainstream products and/or services that are accessible to, and usable by, as many people as reasonably possible ... without the need for special adaptation or specialised design

D&T: Year 10

Types of Bones

Short Bones

e.g carpals (wrist),

tarsals (feet)

• Small and squat

• Light and very strong

Flat Bones

e.g pelvis, sternum (breastbone), scapula (shoulder blade) and cranium (skull)

Large surface area needed for all the muscles to attach to them.

Irregular Bones

e.g the vertebrae (spine), Patella (kneecap)

They are specially shaped for the job they have to do

Long Bones

e.g humerus, radius, ulna (arm),

femur, tibia fibia (leg) Long and very

strong bones

Shape – The skeleton gives us our shape and determines our size.

Blood cell production – blood cells are made in the bone marrow.

Movement – The skeleton allows us to move. Muscles are attached to the bones and move them as levers.

Protection – The skeleton protects delicate parts of the body like the brain and lungs.

Support – The skeleton supports muscles and organs.

Function of the Skeletal System

Cranium

Sternum

Ribs

vertebrae

Clavicle

ScapulaHumerus

Pelvis

Ulna

Radius

Carpals

Phalanges

Phalanges

Tarsals

TibiaFibula

Patella

Femur

Axial Appendicular

3. Movable (or synovial) joints

• 90% of the joints in the body are synovial joints. They are freely movable.

• Synovial joints contain synovial fluid which is retained inside a pocket called the synovial membrane.

• This lubricates or ‘oils’ the joint.

• All the moving parts are held together by ligaments.

• These are highly mobile joints, like the shoulder and knee.

2. Slightly movable joints

• The bones allow for slight movement and are linked by cartilage.

• The bones can move a little bit, but ligaments stop them moving too far. This is

why we can bend, straighten anrotate through the back, but not too far.

• Examples found in the joints of the vertebral column, sternum and ribs.

1. Immovable (or fixed) joints

• No movement is possible between the bones.

• Examples are found between the flat bones of the

cranium and the pelvis

Types of joints

The Human Skeleton can be divided up into two parts, the axial Skeleton which is the central core of the body and the appendicular skeleton which forms the extremities of the arms and legs.

The Axial Skeleton has 2 functions. The first is to support and protect vital organs. The second being that it creates a surface for the attachment of muscles.

The intervertebral disc (which lies between the adjacent vertebrae in the spine) is a classic example of a joint within the Axial skeleton in that it is very strong and will only permit limited movement.

bone

cartilage

bone

ligaments

Year 10

Name of movement

Description of movement Name of joint

Adduction Movement TOWARDS the central line of the body Ball & Socket, Condyloid, Saddle, Gliding

Abduction Movement AWAY from the central line of the body Ball & Socket, Condyloid, Saddle, Gliding

Rotation A TURNING movement around a central point or pivot (neck)

Ball & Socket, Pivot, Gliding

Extension A joint straightened or EXTENDED in its natural position to its full extent

Hinge, Ball & Socket, Condyloid, Saddle, Gliding

Flexion A joint bent or FLEXED so that one of the bones of the joint moves towards the other

Hinge, Ball & Socket, Condyloid, Saddle, Gliding

Circumduction A movement which causes part of the body to describe a complete circle

Ball & socket

Extension:

straightening or extending a

limb. (Opening a Joint)

Flexion:

Bending or flexing a limb.

(Closing a joint)

Abduction:

Moving a limb away from the

centre line of the body

Rotation:

This is a turning or rotational

movement of a limb or body

part.

Circumduction:

The ability of a limb to be

moved in circles.

Adduction:

Moving a limb towards the

centre line of the body

HINGE JOINT allows flexion and extension (Bending and straightening)Examples: Elbow, Knee

BALL AND SOCKET JOINT allows the greatest range of movementExamples: Shoulder Joint, Hip Joint

GLIDING JOINT allows a little amount of movement in all directionsExamples: Vertebrae, Carpals

The SADDLE JOINT allows the movement of the joint forward and backwards, and right to left. Examples of saddle joints include the fingers and thumbs.

The CONDYLOID JOINT allows for movement back and forward and side-to-side The main example of the Condyloid joint is the wrist.

PIVOT JOINT only allows rotation.There is pivot joint at the top of the spinal column, between the axis and atlas bones of the neck.This allows us to turn, raise and lower our neck.

• Articulating cartilage – covers the ends of the bones with a smooth, slippery surface that does not

bind them together; articular cartilage functions to absorb shock and reduce friction during movement.

• Joint capsule - is a sac composed of the fibrous and synovial membranes that surround a joint in

order to enclose a space, called a joint cavity.

• Synovial membrane – is a fluid filled sac that lines the cavities of joints. The synovial membrane

makes synovial fluid, which has a lubricating function.

• Synovial fluid - During movement, the synovial fluid held in the cartilage is squeezed out mechanically

to maintain a layer of fluid on the cartilage surface. The function of the synovial fluid is to lubricate the

articulating joints to reduce friction.

Ligaments are responsible for

holding joints together.

Ligaments join the knee bones

and provide stability to the

knee.

Ligaments prevents the bones

of the knee sliding forwards,

backwards or side to side –

causing dislocation of the

knee.

Tendons anchor the hamstring

and quadricep muscles to the

knee bones, allowing the

muscles to move the skeleton.

Tendons can also be torn if

subjected to too much force.

Kyphosis (Greek meaning a

hump) is an abnormally

excessive convex curvature of

the spine as it occurs in the

thoracic and sacral regions.

Lordosis is defined as an

excessive inward curve of the

spine. It occurs in the lumbar

region.

The spine is structured into

5 sections

1. Cervical

2. Thoracic

3. Lumbar

4. Sacrum

5. Coccyx

Come To Lower School Canteen

Femur

Articulating cartilage

FibulaTibia

Quadricep

Tendon

Joint capsule filled with

Synovial fluid

Hamstring

Cartilage prevents the ends of

bones rubbing together at joints.

Its slippery surface also helps to

lubricate the joint.Kyphosis

Lordosis

Knowledge Organiser: Year 10 photography

ARTIST KNOWLEDGE :

Hannah HochShepard FaireyBarbara Kruger

keywords used in photography :

Viewpoint :1. A way of looking at a landscape from

one or many viewpoints to select the one which is must effective.

2. All photographs contain one or more subjects. (With an abstract photograph, the abstraction may be the subject.)

Aperture :1. In photography and digital

photography, aperture is the unit of measurement that defines the size of the opening in the lens that can be adjusted to control the amount of light reaching the film or digital sensor.

2. The size of the aperture is measured

in F-stop. See also shutter speed.Depth of field :1. In optics, particularly as it relates to

film and photography, depth of field(DOF),

2. Also called focus range or effective focus range, is the distance between the nearest and farthest objects in a scene that appear acceptably sharp in an image.

Recall Equipment :

Internet links – As part of your homework you will be asked

to research here are two links to information on the artists we are basing our designs on:

Graphic media StoryboardingA storyboard is a graphic organizer in the form of images displayed in sequence for the purpose of pre-visualizing a motion picture, animation, motion graphic or interactive mediasequence. The storyboarding process, in the form it is known today, was developed at Walt Disney Productions during the early 1930s,

Photography equipment knowledge:

Aperture is referred to the lens diaphragm opening inside a photographic lens. The size of the diaphragm opening in a camera lens REGULATES amount of light passes through onto the film inside the camera the moment when the shutter curtain in camera opens during an exposure process.

(a) Cellular Respiration is an exothermic reaction continuously occurring in living cells which supplies energy for living processes e.g. Chemical reactions, movement, keeping warm. This occurs within the mitochondria

(b) Aerobic respiration= with oxygen

Glucose + Oxygen Carbon dioxide + water

C6H12O6 + 6O2 6CO2 + 6H2O

(c) Anaerobic respiration = without oxygen

Within muscles: Glucose Lactic acid (+ less energy)

Within plants/yeast cells: Glucose Ethanol + Carbon dioxide

Anaerobic respiration in yeast = Fermentation

Year 10 – The Knowledge – Science – Biology – Autumn 1

(d) During exercise the human body increases heart rate, breathing rate and breath volume to supply muscles with more oxygenated blood to meet increased energy demands.

(e) Oxygen debt- created when insufficient oxygen is supplied and anaerobic respiration takes place in the muscles, causing a build up of lactic acid. Muscles become fatigued and stop contracting efficiently.

(f) Gas exchange of oxygen and carbon dioxide occurs in the alveoli in the lungs.

3 adaptations of the alveoli

(i) Large, moist surface area

(ii) Rich blood supply

(iii) Close to blood capillaries = short diffusion distance

Le Cha

(a) Health – State of physical and mental well-being affected by disease, diet, stress and life situations.

(b) Diseases:Communicable- spreads between organisms e.g. Ebola (virus)Non-communicable – cannot be spread between organisms e.g Diabetes(c) Diseases can interact:• Defects in the immune system mean someone is more likely to suffer from an infectious disease• Viruses living in cells can trigger cancer• Immune reactions can trigger allergies e.g. Asthma• Severe physical ill health can lead to mental health illnesses(d) Risk factors of diseases: Diet, alcohol, smoking, lack of exercise, carcinogens(e) Casual Mechanisms: The link between some diseases and risk factors e.g Obesity and type 2 diabetesMany diseases are caused by a number of factors.(f) Cancer: Changes in cells leading to uncontrolled growth and division which can form tumours. There are lifestyle and genetic risk factors linked to types of cancer.Tumours:Benign – Abnormal growth of cells contained in one area, they do not invade other parts of the body.Malignant – Invade neighbouring tissues and spread to different parts of the body in the blood to form secondary tumours.

2a. Blood and the Heart

3.Interpreting disease data

Coronary Heart Disease(CHD): Fatty material builds up inside the coronary arteries (around the heart) and narrows them, reducing blood flow, resulting in a lack of oxygen for the heart muscle.

Treating CHD:

Stents- Keep the coronary artery open

Statins –Drugs which reduce blood cholesterol, slowing down rate of fatty deposits.

Treating faulty heart valves – risk of blood back flow, replace valves with biological/mechanical valves.

Treating Heart failure – donor heart (and lungs) transplant, artificial hearts can keep the patient alive when waiting for a transplant or allow the heart to rest to aid recovery.

HT only

• After exercise blood flowing through the muscles transports lactic acid to the liver where it is converted back to glucose.

• Oxygen debt = .Amount of extra oxygen the body needs after exercise to react with the lactic acid and remove it from cells.

Bronchi

The Heart

Right ventricle pumps blood to the lungs for gas exchange, left ventricle pumps blood around the rest of the body.

The natural resting rate is controlled by a group of cells next to the right atrium that act as a pacemaker. Artificial pacemakers correct irregular heart rates.

cardiac output (cm3/min) = heart rate (beats/min) x stroke volume (cm3)

Blood is a tissue made of plasma (liquid) which transports hormones, antibodies, urea, carbon dioxide and products of digestion around the body. It has 3 types of cells suspended in it:

Red blood cells – contains haemoglobin which binds to oxygen, contains no nucleus so there is more room for haemoglobin, very small to fit in capillaries, biconcave shape which gives a large surface area for quick diffusion of oxygen.

White Blood cells – Protect the body against infection, change shape to squeeze out of blood vessels to engulf microorganisms.

Platelets – Fragments of cell collect and cause blood clotting at wounds.

Blood vessels:

Arteries – Transports blood from heart to organs, thick muscular elastic walls.

Veins – Transports blood from organs to heart, thin walls and valvesto prevent back flow.

Capillaries – Allows transport of substances between cells and blood, narrow, thin walls.Artery Vein

Capillary

4. Digestion

(a) Digestive system - organ system in which several organs work together to digest and absorb food.

(b) Enzymes – Biological catalysts which speed up specific chemical reactions. High temperatures and extreme pH change the shape of the enzyme, this is called denaturing. This prevents the enzyme from working as the substrate cannot fit in the active site.

(c) Lock (active site) and Key (substrate) mechanism

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Year 10 – The Knowledge – Science – Biology – Autumn 1

(d) Digestion-the breakdown of large insoluble food molecules into small soluble food molecules.

Protease – Produced in the stomach, pancreas and small intestine

- Proteins Amino Acids

Lipase – Produced in the pancreas and small intestine

- Lipids Fatty acids + Glycerol

Amylase (a carbohydrase) – Produced in the salivary glands and pancreas

- Starch Sugar (maltose)

(e) Bile: liquid made in the liver and stored in the gall bladder. Increases the rate of breakdown of lipids/fats by lipase.

• It is alkaline so neutralises hydrochloric acid in the stomach

• Emulsifies fats to form small droplets increasing surface area

(f) Food testing:

Sugars e.g. glucose – Add Benedict’s reagent, heat in water bath for 2 mins. Positive result = red.

Starch – Add Iodine. Positive result = Blue/black

Protein – Add Biuret reagent. Positive result = purple

(g) Investigating temperature and pH – Continuous sampling technique and water bath/ electric heater must be used to control temperature.

(h) Metabolism: The sum of all the reactions in a cell or the body

Energy transferred by respiration in cells is used by organisms for continual enzyme controlled processes of metabolism that synthesise new molecules including:

• Conversion of glucose to starch, glycogen and cellulose

• Formation of lipid molecules from 1 molecule of glycerol and 3 molecules of fatty acid

• Glucose and Nitrate ions forming amino acids, which synthesise proteins

• Breakdown of excess proteins into Urea for excretion

(a)Diffusion: Spreading out of particles of any substance in solution or particles of gas, resulting in a net movement from an area of higher concentration to an area of lower concentratione.g. substances may move in and out of cells or across cell membranes

- Carbon dioxide and oxygen in gas exchange- Urea from cells into the blood plasma for kidney excretion

(b) 3 x Factors affecting the rate of diffusion:i. Difference in concentration gradientii. Temperatureiii. Surface area of the membrane

(c) Single celled organisms have Large surface area to volume ratio = quicker rate of diffusion

(d) Multi cellular organisms smaller surface area to volume ratio, they have adaptations to exchange materials e.g. fish gills, small intestines, roots and leaves:i. Large surface areaii. Thin surface = short diffusion pathwayiii. Surface is moist = substances dissolve fasteriv. Animals only: Rich blood supply, ventilation.

(e) Calculating surface area: volume ratio = Surface area of object ÷ volume of object

A:Surface area= 6Volume = 1SA:volume = 6÷1= 6

B:Surface area= 24 Volume = 8 SA:volume = 24÷8= 3