Quebec Education Program
2.1.1: Digestive system
2.1.1.b: Energy value of different foods
2.1.1.c: Digestive tract (mouth, esophagus, stomach, small intestine, large intestine, anus)
2.1.1.d: Transformation of food (mechanical, chemical)
2.1.1.e: Digestive glands (salivary glands, gastric glands, pancreas, liver, intestinal glands)
2.1.2: Circulatory and respiratory systems
2.1.2.d: Circulatory system (types of blood vessels)
2.2.1: Nervous and musculoskeletal systems
2.2.1.c: Sensory receptors (eye, ear, skin, tongue, nose)
2.3.1: Reproductive system
2.3.1.a: Cell division
2.3.1.a.1: Mitosis
2.3.1.a.2: Meiosis
3.1.1: Characteristic physical properties
3.1.1.c: Density
3.1.2: Characteristic chemical properties
3.1.2.a: Reaction to indicators
pH Analysis
pH Analysis: Quad Color Indicator
3.2.2: Chemical changes
3.5.1: Frequency
3.5.2: Wavelength
3.5.3: Amplitude
3.5.6: Deviation of light waves
3.5.7: Focal point of a lens
Ray Tracing (Lenses)
Ray Tracing (Mirrors)
Correlation last revised: 9/16/2020