Science

Made Easy

5 Virtual Notes

VN_Succ_Sci.indd 2 8/28/15 4:32 PM

F
O
R CHAPTER 1 Microorganisms and Their Effects on Living Things
M
5 Useful and harmful microorganisms

Microorganisms
in
Biotechnology

Useful microorganisms
• Bacteria in the stomach and small intestines of
herbivores help in the digestion of cellulose into
glucose.
• Viruses and bacteria are used to make vaccines
in the field of medicine.
• Fungi and bacteria are used in making antibiotics.
• Yeast is used in making bread and alcohol.

organisms
Harmful micro d and produce
d fungi spoil foo
• Bacteria an foo d poisoning.
t ca us e ses
toxins tha types of disea
cause various
• Pathogens erc ulo sis.
and tub
such as AIDS

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 Life cycle and method of controlling mosquitoes
adult
Life Cycle
mosquito

eggs
pupa

larva

Methods of controlling
Stage of eggs Stage of pupae
• Eradicate the breeding grounds of • The same methods can be used as in the
mosquitoes by burying empty containers larvae stage
which can hold stagnant water or by
throwing them into rubbish bins Stage of adult mosquitoes
• Draining away water from unused ponds • Clearing the surroundings of the house
to keep them dry and inside the house to prevent
mosquitoes from breeding
Stage of larvae • Spraying insecticide or fogging to kill
• Rearing fishes in ponds to feed on larvae adult mosquitoes
• Adding chemicals like abate to water • Sleeping under mosquito nets to prevent
tanks to kill larvae from being bitten by mosquitoes
• Pouring a layer of oil or insecticide on
the water surface in drains or ponds
to prevent larvae from breathing

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 Preparation and use of antiserum

Preparation of antiserum

Weakened bacteria or viruses for a specific

disease is injected into the body of a horse

The horse lymphocytes are stimulated to

horse's produce plenty of antibodies in its blood
blood

Blood containing antibodies is taken from the

treated horse

The blood is then processed to separate the

blood cells and proteins from the plasma
serum

blood cells
and proteins Antiserum is prepared and ready for use

Use of antiserum

sick person
Antiserum is injected into a patient to treat
the particular disease

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F
O
R CHAPTER 2 Nutrition and Food Production
M
5 Health problems related to nutrition – malnutrition

Kwashiorkor Rickets Goitre

• Caused by a lack • Caused by a lack • Caused by a lack of
of protein of calcium iodine
• Can be prevented • Can be prevented • Can be prevented
by consuming by consuming more by consuming more
more meat, milk, milk, cheese, seafood, seaweed
fish and nuts anchovies and and iodised salt
cereals

Scurvy
• Caused by a lack of vitamin C
• Can be prevented by consuming more fresh
vegetables and fruits

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 Calorific value and the energy requirement of humans

Food intake must be balanced

by energy usage

• Calorific value is the total energy produced when 1 gram

of food is burned completely.
• It is measured in kilocalorie (kcal) or kilojoule (kJ).
• 1 calorie is the energy needed to increase the
temperature of 1 gram of water by 1°C.
• Energy requirements of a person depend on:
• sex • occupation / activity
• age • surrounding climate
• size of body • environmental conditions

6 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

 A balanced meal

food containing fats,

fruits and vegetables food and drinks containing sugar

bread,
cereals
and
potatoes

meat, fish and

eggs
milk and dairy foods

• Good nutrition and good eating habits mean taking all classes
of food in the correct amount at the correct time.
• Good nutrition involves the following seven classes of food:
(a) carbohydrates (e) mineral salts
(b) proteins (f) water
(c) fats (g) roughage
(d) vitamins

© Oxford Fajar Sdn. Bhd. (008974-T) 2015 7

 Effects of the deficiency of nitrogen, phosphorus and
potassium in plants

leaves on the
upper part of
the stem are soft stem
pale green dead cells
on the
edges and
weak stem tip of leaf

leaves on the leaf is yellow

lower part of in colour
the stem are with dead
yellow and dead spots

Without nitrogen Without potassium

small, purple
leaves

poor root
development

Without phosphorus

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F
O Preservation and Conservation of the
R CHAPTER 3 Environment
M
5 Natural cycles in the environment

carbon dioxide
in the
atmosphere

cloud lightning
on

evaporation
busti

nitrogen nitrogen in the

rain oxides atmosphere

respiration
com

ition

tion
water

transpira
mpos

on the

nitrification
ground
deco

ph

n
lake

ficatio
burning of re ot
fossil fuels sp os
ira yn

ation
tio th

denitri
n es
is

en fix
burning

nitrog
death
food
death n
re tio
exc nitrification
fossil deca increase in
death of y nitrogen by
fuels ammonium nitrite nitrate water bacteria in the
organisms compound
in the soil root nodule of
legumes
Carbon cycle
Nitrogen cycle
Water cycle

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 Eutrophication of a pond

use of excessive fertilisers

in the surrounding areas
the pond is filled with
nitrates and phosphates

algae grow rapidly to

cover the water surface

nitrates and
phosphates plants die as
flow into the sunlight is
the pond bounced back
by algae
a shortage of oxygen causes
aquatic organisms to die

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 Spraying of pesticides and its effects on the
food chain

spraying substances
containing aldrin

aldrin is carried
by rainwater to
the sea crops

land aldrin ingested

by organisms

sea

aquatic
plants

small organisms

eaten
by
humans

fish

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12
Effects of environmental pollution

health threatening destruction of

land ecosystems
loss of
economic
thinning of the resources
Effects of air, ozone layer
water, sound and
thermal pollution

global warming

destruction of aquatic/
marine ecosystems
damage to buildings

© Oxford Fajar Sdn. Bhd. (008974-T) 2015

F
O
R CHAPTER 4 Carbon Compounds
M
5 Comparison between saturated fats and unsaturated fats

• both are organic compounds

• both contain the elements carbon, hydrogen and oxygen

Differences between saturated and unsaturated fats

Saturated Unsaturated
Differences
fats fats

state at room solid liquid

temperature

source animals plants

boiling and melting high low

points

cholesterol content high low

presence of double no yes

bonds between
carbon atoms

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 Uses of alcohol

As solvent: As fuel:
• For paints varnish
• Ethanol is mixed with
• For glues petrol to produce
• For shellac
paint a fuel called gasohol
• For printing inks • Gasohol is a clean
fuel and is used extensively fuel
in countries like Brazil
Paint and varnish

In the manufacture of In medicine:

cosmetics and chemicals: • For making cough mixtures
• For making perfume • For making iodine
• For making skin lotion lotion
Uses of • For making
• For making Perfume
Alcohol antiseptics
formalin SKIN

COUGH MIXTURE
LOTION
• For making
Perfume and lotion
methyl
metacrylate (perspex) Cough mixtures

In the manufacture of artificial In the alcoholic drinks:

food flavouring (or esters):
• For making methyl Alcohol Percentage of
butanoate flavouring drink ethanol %
(taste of apple) Shandy 2
• For making butyl Beer 4–6
FOOD FLAVOURING

ethanoate flavouring Wine 8 – 15 Brandy

BEER
(taste of pineapple)
Ester Brandy/whiskey 30 – 40
• For making pentyl
Some alcoholic drinks
ethanoate flavouring (taste of banana)

14 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

 Structure of oil palm fruit and the uses of its oil

wax

cooking oil
margarine

mesocarp
(husk)

kernel
soap and
cleaning
products
endocarp
(shell)
condensed milk

Structure of
oil palm fruit
chocolates

lubricating oil

© Oxford Fajar Sdn. Bhd. (008974-T) 2015 15

 Cleansing action of The action of
soap molecules acid on latex
head
tail
soap
molecule
grease

cloth
Latex in its natural
Soap molecules consist of 2 parts, the condition
hydrophilic head and the hydrophobic
tail. This enables the cloth to be wet +
H
immediately.
+
+ H +
H H

+
+ H
H + +
H H
+ +
H H
+
H
+
H
+
H +
H
Protein membrane breaks
Its tail which is soluble in fats and oil down due to H+ ions of the
dips into the greasy dirt and its acid
water-soluble head remains outside.
When washed, the grease is removed
from the surface of the cloth.
rubber polymer
merging

grease

Coagulation of latex
The grease is suspended and the cloth
is cleaned.

16 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

F
O
R CHAPTER 5 Motion
M
5 Principle of operation of vehicles with engines

Four-stroke petrol engine Four-stroke diesel engine

Two-stroke petrol engine

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 Applications of pressure

It is easier to cut meat with the sharp

edge of a knife as it exerts a larger
The small area of contact between the pressure on the meat.
blade of an ice-skating boot and the ice
produces a high pressure that will melt
the ice. The skater thus moves through a
thin layer of water, enabling the skater to
glide smoothly.

Applications
of The sharp point of a nail
Large vehicles such as
pressure exerts a larger pressure
buses and lorries use
on the wall, enabling the
broad tyres. Each tyre
nail to penetrate through
has a large surface
the wall.
area so that the
pressure exerted on it
is small.

A wide luggage handle

produces a much
smaller pressure on
the hand compared to
a narrow handle.

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 Applications of the hydraulic system

brake fluid brake pedal

master
cylinder
slave slave
cylinder cylinder
brake
pad brake
shoe
brake
brake drum
disc
spring
front wheel rear wheel

Hydraulic brake
place to put load

piston handle

cylinder
valve
release valve
piston
atmospheric
pressure valve

buffer tank
liquid cylinder

Hydraulic jack

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 Application of Bernoulli’s principle

water

Water flowing through a uniform Bernoulli tube

direction of flow

Water flowing through a non-uniform Bernoulli tube

air

Air flowing through a uniform Bernoulli tube

20 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

F
O
R CHAPTER 6 Food Technology and Production
M
5 Methods of food processing and packaging

Canning

Vacuum-
packaging
Pasteurisation

Dehydration
Irradiation

Freeze-drying

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 Various new crops planted in Malaysia

MELOMAS pomelos are bigger

and tastier

MDUR 88 durians
• Trees bear fruits faster –
within 6 – 7 years
• Thick golden yellow flesh
• Able to withstand the stem
rot disease

MATAG coconuts
• Have a higher yield –
3 times higher than
ordinary species

JALOMAS sweet potatoes

• High starch content, 30%
compared to 20% in
ordinary fruits
• Good harvest
• Bigger in size
• More resistant to diseases

22 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

 Differences between the Food Act 1983 and
Food Regulations 1985

Food Act

Introduced in 1983
Helps protect consumers from any health problems and dishonesty
during the preparation and sale of food
• Lists the type and amount of chemical additives permitted in food
• A jail sentence of not more than 5 years or fine or both if the food
prepared contains substances which can affect the health of
consumers

Food Regulations

Introduced in 1985, as amendment to a part of the Food Act

Makes it compulsory for food manufacturers to label all types of food
Food labels must include the following information:
(a) type and name of food
(b) ingredients
(c) net quantity of food inside the container or packaging
(d) expiry date
(e) method of storage
(f) name and address of manufacturer

© Oxford Fajar Sdn. Bhd. (008974-T) 2015 23

 Rights of consumers according to Food Act 1983

Right to choose
Consumers have the
right to select the food
Right to seek and other products they Security rights
compensation wish to buy. They are Consumers are protected
Consumers have the protected from any forced from dangerous food and
right to seek sale products which threaten
compensation due to low their health
quality products or
unsatisfactory services

Right to obtain
Right to receive information
consumer education Consumers have the
Consumers possess the right to access
right to obtain information comprehensive
on any product and Rights of information such as net
receive consumer consumer weight, expiry date and
education uses of the food

Right to get due Right to buy a product

consideration on his at a reasonable price
report Consumers are protected
Consumers have the right from being cheated by
to get due consideration food producers who
and appropriate action Right to report inflate the price of
from the statutory Consumers have the right products
authority on their report to report to the authority
concerning any cheating
or dissatisfaction of
products bought

24 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

F
O
R CHAPTER 7 Synthetic Materials in Industry
M
5 Characteristics of neoprene and styrene-butadiene rubbers

Neoprene Styrene-butadiene

Examples of
synthetic
rubber

Petrol pump rubber hoses Soles of shoes

Monomers Chloroprene Styrene and butadiene

• Elastic • Resistant to corrosion

• Able to withstand • Can be easily vulcanised
Characteristics corrosion from solvents • Less rigid
• Not easily burned
• High tensile strength

• Water pipes • Tyres

Uses • Hand gloves • Shoe soles
• Electrical insulator

© Oxford Fajar Sdn. Bhd. (008974-T) 2015 25

 Various types of plastics and their uses

Polyvinyl chloride To make electrical insulators, music records, pipes and

(PVC) bottles

Nylon To make synthetic textile, strings and parachutes

Polythene To make plastic bags, food containers and pails

Polystyrene To make packaging materials, heat insulators and toys

Perspex To make transparent roofing and aeroplane windows

Polypropene To make plastic bottles, aeroplane windows and glass

lamps

Bakelite To make switches, plugs, buttons, computers,

telephones and television sets

Melamine To make plates and cups

Epoxy To make glue and electrical insulators

26 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

 Comparison between thermoplastics and thermosets

cross-linkage

• Both are synthetic

polymers
• Both are good
insulators of
electricity
structure of structure of
thermoplastics thermosets

Similarities

Thermoplastics Thermosets
Differences

Soft when heated and Softened only once

Action of heat
hard when cooled when heated

Number of times
Repeatedly One time only
it can be moulded

Polymer chains can Polymer chains cannot

Ability to slide
slide with ease slide

Present between
None Cross-linkages
polymer chains

Polythene, PVC, Bakelite, melamine,

Examples
polystyrene epoxy

© Oxford Fajar Sdn. Bhd. (008974-T) 2015 27

F
O
R CHAPTER 8 Electronics and ICT
M
5 The electromagnetic spectrum

Designations Frequencies Wavelengths

Very low frequency, VLF 3 – 30 kHz 100 000 m – 10 000 m

Low frequency, LF (or long 30 – 300 kHz 10 000 m – 1 000 m
wavelength, LW)
Medium frequency, MF (or 300 – 3 000 kHz 1 000 m – 100 m
medium wavelength, MW)
High frequency, HF (or short 3 – 30 MHz 100 m – 10 m
wavelength, SW)
Very high frequency, VHF 30 – 300 MHz 10 m – 1 m
Ultra high frequency, UHF 300 – 3 000 MHz 1 m – 10 cm
Super high frequency, SHF 3 – 30 GHz 10 cm – 1 cm
Extremely high frequency, EHF 30 – 300 GHz 1 cm – 1 mm

28 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

 Symbols and functions of electronic components

Symbols Functions

or
fixed resistor
• To reduce the electric current flow in a circuit

or
• To control the size of electric current flow in a circuit
variable resistor

• To store electric charges

• To smoothen the flow of a fluctuating current in a circuit
fixed capacitor • To block the flow of direct current and allow alternating
current to pass through it

• To choose radio signals from transmission stations

by changing the frequency of radio waves
variable capacitor
• To oppose the change of current in an electric circuit
• To induce an electric current when there are changes
in a magnetic field
• To induce a magnetic field when electric current flows
inductor through it
• To change alternating current to direct current
• To allow current to flow in one direction only
diode

• As an automatic switch
• To magnify the amplitude of audio waves
• To amplify the electric current or voltage
transistor

• To increase or decrease the voltage of alternating

current
transformer

© Oxford Fajar Sdn. Bhd. (008974-T) 2015 29

 The radio communication system

electric signals
audio frequency signals

aerial
combines radio amplifies
microphone frequency waves with modulated transmits
audio frequency signals waves modulated
sound amplifier I modulator amplifier II waves
waves
amplifies audio
changes
frequency signals amplifier III amplifies
sound waves radio frequency
waves into signals
audio frequency generates
signals oscillator radio frequency
carrier waves

The radio transmission system

aerial electric signals audio frequency

signals
loudspeaker
receives
modulated
radio sound
tuner circuit demodulator amplifier waves
frequency
waves selects separates amplifies
transmission audio frequency audio changes amplified
channels signals from amplified frequency audio frequency
modulated radio signals signals to sound
frequency waves waves
The radio receiver system

30 © Oxford Fajar Sdn. Bhd. (008974-T) 2015

 Satellite communication

satellite
s
ave
row
mic
Earth

© Oxford Fajar Sdn. Bhd. (008974-T) 2015

satellite mi
station cro
wa
ve
s

Earth
Earth's surface satellite
station

A satellite communication system

31
 satellite

satellite

satellite

Arrangement of geosynchronous satellites that

provide worldwide communications

© Oxford Fajar Sdn. Bhd. (008974-T) 2015

First published 2016
ISBN 978 983 47 1662 2
All rights reserved.
No part of this publication may be reproduced,
stored in a retrieval system, or transmitted in any form or
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Oxford Fajar Sdn. Bhd. (008974-T)