Form 5 Science (KSSM)- Teacher Ain Nabiella

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Topic 01: Microorganisms 13 Sub-Topics/Topik

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Lesson Content

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F5_SCI_01_01 World of Microorganism

F5_SCI_01_02 Fungi

F5_SCI_01_03 Algae

F5_SCI_01_04 Protozoa

F5_SCI_01_05 Bacteria

F5_SCI_01_06 Viruses

F5_SCI_01_07 The Presence of Microorganisms

F5_SCI_01_08 Factors That Affect the Growth of Microorganisms

F5_SCI_01_09 Factors That Affect the Growth of Microorganisms (Part 2)

F5_SCI_01_10 Useful Microorganisms

F5_SCI_01_11 Potential Use of Microorganisms in Biotechnology & Sustainability of the Environment Microorganisms

F5_SCI_01_12 Prevention & Treatment of Diseases Caused by Microorganisms

F5_SCI_01_13 Prevention & Treatment of Diseases Caused by Microorganisms (Part 2)

Topic 02: Nutrition & Food Technology 18 Sub-Topics/Topik

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F5_SCI_02_01 Balanced Diet & Calorific Value

F5_SCI_02_02 Calorific Value of Food

F5_SCI_02_03 Effects of Consuming Total Calories that Do Not Meet Individual Requirements

F5_SCI_02_04 Nutrient Requirements in Plants

F5_SCI_02_05 Nitrogen Cycle

F5_SCI_02_06 Processes that Add Nitrate Ions to the Soil

F5_SCI_02_07 Importance of Nitrogen Cycle

F5_SCI_02_08 Food Production Technology

F5_SCI_02_09 Use of Quality Breeds

F5_SCI_02_10 Use of Modern Technology

F5_SCI_02_11 Education & Guidance for Farmers

F5_SCI_02_12 Use of Insecticides

F5_SCI_02_13 Food Processing Technology

F5_SCI_02_14 Chemical Substances Used in Food Processing & Their Impacts on Health

F5_SCI_02_15 Chemical Substances Used in Food Processing & Their Impacts on Health (Part 2)

F5_SCI_02_16 Health Foods & Health Supplements

F5_SCI_02_17 National Food Safety Policy

F5_SCI_02_18 Food Labels & Halal Food

Topic 03: Sustainability of the Environment 7 Sub-Topics/Topik

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F5_SCI_03_01 Product Life Cycle

F5_SCI_03_02 Carbon Footprint & Carbon Handprint Of a Product

F5_SCI_03_03 Life Cycle of a Product

F5_SCI_03_04 Environmental Pollution

F5_SCI_03_05 Environmental Pollution (Part 2)

F5_SCI_03_06 Level of Water Pollution from Domestic Waste

F5_SCI_03_07 Preservations & Conservation of the Environment

Topic 04: Rate of Reaction 7 Sub-Topics/Topik

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F5_SCI_04_01 Introduction to Rate of Reaction

F5_SCI_04_02 Rate of Reaction

F5_SCI_04_03 Rate of Reaction (Part 2)

F5_SCI_04_04 Rate of Reaction (Part 3)

F5_SCI_04_05 Five Factors Affecting Rate of Reaction

F5_SCI_04_06 Five Factors Affecting Rate of Reaction (Part 2)

F5_SCI_04_07 Application of the Concept of Rate of Reaction

Topic 05: Carbon Compounds 10 Sub-Topics/Topik

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F5_SCI_05_01 Introduction to Carbon Compounds

F5_SCI_05_02 Introduction to Carbon Compounds (Part 2)

F5_SCI_05_03 Hydrocarbons

F5_SCI_05_04 Saturated & Unsaturated Hydrocarbons

F5_SCI_05_05 Alcohol

F5_SCI_05_06 Uses & Effect of Alcohol in Daily Life

F5_SCI_05_07 Fats

F5_SCI_05_08 Palm Oil

F5_SCI_05_09 Component, Chemical Properties & Emulsification

F5_SCI_05_10 Soap Production, Cleaning Action & Sustainability

Topic 06: Electrochemistry 5 Sub-Topics/Topik

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F5_SCI_06_01 Electrolytic Cell

F5_SCI_06_02 Electrolysis Process

F5_SCI_06_03 Positions of Ions in Electrochemical Series

F5_SCI_06_04 Concentration Of Electrolyte

F5_SCI_06_05 Chemical Cell

Topic 07: Light & Optics 5 Sub-Topics/Topik

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F5_SCI_07_01 Formation of Images by Lenses

F5_SCI_07_02 Focal Point, F

F5_SCI_07_03 Determining the Focal Length of a Convex Lens

F5_SCI_07_04 Ray Diagrams of Lens

F5_SCI_07_05 Optical Instruments

Topic 08: Force & Pressure 4 Sub-Topics/Topik

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F5_SCI_08_01 Pressure in Fluids

F5_SCI_08_02 Application of Pascal’s Principle in Daily Life

F5_SCI_08_03 Relationship Between Fluid Velocity & Pressure

F5_SCI_08_04 Application of Bernoulli’s Principle in Daily Life

Topic 09: Space Technology 4 Sub-Topics/Topik

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F5_SCI_09_01 Satellite

F5_SCI_09_02 Apogee & Perigee of a Satellite in an Elliptical Orbit

F5_SCI_09_03 Function of International Space Station (ISS)

F5_SCI_09_04 Global Positioning System (GPS)