A Biology Teacher with 10 years of teaching experience. Being 4 years in recent school, the school result for SPM Biology has been increasing consecutively and manage to achieve ZERO failure. Ms Lydia believes that learning with CORRECT ATTITUDES and SKILLS will bring every student to achieve their maximum potential. She is recently the main coach in the district for the new KSSM Biology syllabus. She has been publishing modules for students and teaching the subject in both DLP and Bahasa Malaysia. She has a deep passion in teaching profession and really enjoy exploring new knowledge while making study more meaningful and enjoyable for students.
From the course details, you can find more detailed information.
Form 2 Chapter 2
🔷 Discuss Chapter 2 practices (Section C)
♦️Material for F2C3 📖📖📖
Form 2 Chapter 3
🔷OVERVIEW F2C3⭐️⭐️
🔷 3.2b Factors affect the Calorific requirement
🔷 3.2c Calculate the Calorific Value of food
♦️Material for F2C1 📖📖📖
https://drive.google.com/drive/folders/1ymUMm6yV-01btAtGMz48wR1sdwtSxGXC?usp=drive_link
Form 2 Chapter 1
🔷 Introduction to Syllabus
🔷 OVERVIEW F2C1⭐️⭐️
🔷 1.1 Diversity of organism
🔷 1.2 Classification of organism (Animals)
Form 2 Chapter 1
🔷 1.2 Classification of Plant
🔷Discussion of exercise
Form 2 Chapter 1
🔷 1.3 Dichotomous key
🔷 Discussion of exercise
♦️Material for F2C2 📖📖📖
https://drive.google.com/drive/folders/19Oxb6zGA_aS3LnvzF-dz5GI2o4TlzDE0?usp=drive_link
Form 2 Chapter 2
🔷OVERVIEW F2C2⭐️⭐️
Form 2 Chapter 2
🔷2.1 Energy Flow in Ecosystem (Module pg1)
🔷2.3a Level of Organisation in Ecosystem Module (pg4)
🔷2.3c Types of Interaction between organism (Module pg 5-6)
Form 2 Chapter 2
🔷2.3c IBiological Control (pg 7)
🔷2.2 Nutrient cycle (pg3)
🔷2.3b Adaptation of living things to the environment (pg4)
Form 2 Chapter 2
🔷2.3d Factors affect the ecosystem (pg8-9)
🔷 Discuss Chapter 2 practices
Form 2 Chapter 2
🔷 Discuss Chapter 2 practices (Section C)
♦️Material for F2C3 📖📖📖
Form 2 Chapter 3
🔷OVERVIEW F2C3⭐️⭐️
🔷 3.2b Factors affect the Calorific requirement
🔷 3.2c Calculate the Calorific Value of food
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