7

CHAPTER 01

FOOD : WHERE DOES IT COME FROM ?

CHAPTER AT A GLANCE
1. Food is any substance taken in by an organism to maintain its life and growth.
2. No one can survive without food.
3. No single perfect food can provide all the nutrients required by our body.
4. Both overeating and lack of food intake could be harmful for our body systems.
5. There is a wide range of variation of food consumed by different peoples at different times over various
regions and even within one state of the country.
6. The basic source of all the food items consumed by all the organisms are plants and animals.
7. According to the body systems, different organisms consume different types of food.
8. Animals which consume other animals and their flesh as their food are called carnivores e.g., crocodile, lion,
etc.
9. Animals that eat plants and their products are the herbivores, e.g., cow, giraffe, etc.
10. Organisms which can eat both plants and animals for their survival and growth are called omnivores, e.g.,
human being.
11. Other than food, plants are cultivated for their medicinal properties and industrial use.
12. Food obtained from plants and animals are modified or processed to make it edible for humans.
13. Wastage of food should be avoided.
14. Ingredients are the material which are needed to prepare a food item.
15. Food items like fruits and vegetables come from plants whereas food items like milk, eggs and meat come
from animals.
16. Cows, goats and buffaloes are some common animals which give us milk.
17. Edible parts of the plants are the parts which can be eaten by human beings. Some plants have two or
more edible parts, e.g., Seeds of mustard plants give us oil and leaves are used as a vegetable.
18. Nectar is the sweet juice collected by bees from the beehives and further converted into honey and stored
by them in their hive.
19. Animals which eat only plants are called herbivores.
20. Animals which eat only animals are called carnivores.
21. Animals which eat both plants as well as other animals are called omnivores.
22. Both plants and animals are useful to us as they provide many food items such as :
(i) vegetables, fruits, cereals, pulses, oils, sugars, spices and medicines (from plants).
(ii) milk, meat, egg, honey and fat (from animals).
23. There is a range of variation of food items eaten over various states of India.
24. Different people have different choices of food.
8 FOOD : WHERE DOES IT COME FROM ?

ASSIGNMENT (In Class Discussion)

Q.1. Given below are the names of some animals:
(i) Goat (ii) Human beings (iii) Cockroach (iv) Eagle.
Which of the above animals form a pair of omnivores?

Options:
(a) (i) and (ii) (b) (ii) and (iii) (c) (iii) and (iv) (d) (ii) and (iv)
Q.2. Which set has all carnivorous animals?
Options:
(a) Cow, Tiger, Crow (b) Lion, Wolf, Snakes
(c) Human Beings, Bear, Jackals (d) Snakes, Bear, Crow
Q.3. Most common sources of milk in India are .......... and ................. .
Q.4. I like to make my lemonade by mixing sugar, water and lemon juice. What are the source/s of my
ingredients for lemonade?
Q.5. Name at least two plants with edible flowers.
Q.6. Give two examples of seeds that are used to produce oil.
Q.7. State whether following statements are true or false. If false, write the correct statement.
(i) We should eat the same variety of food to stay healthy.
(ii) Different parts of the plant serve as a source of food.
Q.8. Give one word for the following:
(i) First link in all food chains
(ii) Example of an underground stem that has food stored in it
(iii) Green plants that make their own food
Q.9. Based on food preferences, which three categories can animals be divided into? We humans fall in
which category?
Q.10. Match the following plants with their edible parts :

Column I Column II
1. Mustard (a) Fruit, Flower
2. Moringa (Drumstick) (b) Leaf, Seed
3. Pumpkin (c) Leaf, Fruit

Q.11. Categorize nutrients on the basis of their functions.

Q.12. Why should we avoid wastage of food?
Q.13. Why do organisms need food? Write two reasons.
Q.14. Which part of the potato plant do we eat?
Q.15. Honey is an animal-sourced food made by honeybees. Why do honeybees make honey and where do
they store it?
 13
CHAPTER 02

COMPONENTS OF FOOD

CHAPTER AT A GLANCE
1. Food basically contains three nutrients that are fats, proteins and carbohydrates.
2. A nutrient can be defined as a substance which an organism obtains from its surrounding and uses it either
as an energy source or for growth of body parts.
3. Carbohydrates make the major part of food in the form of sugar and starch.
4. Carbohydrates and fats act as fuel in our body.
5. Too much of fat deposition in the body leads to the condition known as obesity.
6. Vitamins are essential component as they help the body to release energy from carbohydrates, fats and
proteins.
7. Vitamin A, D, E and K are stored in the body fat and so they are not lost from the body like vitamin B
and C.
8. 60 to 70% of our body weight is due to the presence of water.
9. Roughage constitutes plant fibres which are mainly present in the plant cell wall components.
10. When the body does not get adequate nutrition, it is said to be suffering from malnutrition.
11. The only remedy for malnutrition is an adequate and balanced diet.
12. Avoid drinking water during meals as it dilutes the effect of digestive enzymes.
13. Intake of wrong proportions of food items and in wrong way leads to disorders in the body.
14. Ingredients contain some components that are needed by our body. These components are called nutrients.
15. The major nutrients in our body are named carbohydrates, proteins, fats, vitamins and minerals.
16. In order to check substance or food items having carbohydrates, we need to check the presence of starch.
17. When drops of copper sulphate and caustic soda is added to grinded food item in water a violet colour
appears which indicates the presence of proteins.
18. If an oily patch appears on the piece of paper when food item is crushed in it, it shows that the food item
contains fats.
19. Fats and carbohydrates provide energy to our body. Food containing fats and carbohydrates are also called
energy giving foods.
20. Proteins are needed for the growth and repair of our body. Food containing proteins are often called body
building foods.
21. Vitamins help in protecting our body against diseases. They also help in keeping our eyes, bones healthy.
22. There are different kinds of vitamins. Vitamin A keeps our skin and eyes healthy. Vitamin C helps body to
fight against many diseases. Vitamin D helps our body to absorb calcium for bones and teeth.
23. Rice has more carbohydrates than other nutrients. Thus, we say that rice is a carbohydrate rich source of
food.
24. Dietary fibres are also known as roughage. It is mainly provided by plant products in our food.
25. Water helps our body to absorb nutrients from food. It also helps in throwing out wastes from our body as
urine and sweat.
26. A diet which includes sufficient amount of nutrients, roughage and water is known as balanced diet.
27. It can be harmful for us to eat too much of fat rich foods and we may end up suffering from a condition
called obesity.
28. Diseases that occur due to lack of nutrients over a long period are called deficiency diseases.
COMPONENTS OF FOOD 15

ASSIGNMENT (In Class Discussion)

Q.1. The deficiency of which of the following may cause scurvy?

Options:
(a) Vitamin A (b) Vitamin C (c) Vitamin D (d) Calcium
Q.2. Why should we have dietary fibres in our food?
Options:
(a) Fibres provide too much energy (b) Fibres protect our body from diseases
(c) Fibres help to get rid of undigested waste (d) Fibres help in water retention
Q.3. The essential components of our food are called
Options:
(a) Nutrients (b) Minerals (c) Fibres (d) Vitamins
Q.4. Which of the following nutrients are provided by vegetables?
Options:
(a) Fats (b) Sugars (c) Minerals (d) None of these
Q.5. Balanced diet recommendations for someone doing a lot of physical activity would be a diet:
Options:
(a) High in carbohydrates (b) Low in carbohydrates
(c) High in fats (d) High in vitamins
Q.6. Which of the following nutrients is not present in milk?
Options:
(a) Protein (b) Vitamin C (c) Calcium (d) Vitamin D
Q.7. In addition to the five nutritional components, which other things does our food provide us?
Q.8. Two types of carbohydrates are common in our food. Which of them combines with iodine to give a
dark blue colour?
Q.9. Name two ingredients in our food that are not obtained from plants or animals.
Q.10. Water does not provide nutrients, yet it is an important component of food.’ Explain.
Q.11. Fill in the blanks from the list of words given below.
(carbohydrate, fat, protein, starch, sugar, vitamin A, vitamin C, roughage, balanced diet, obesity, goitre)
(a) Egg yolk is rich in ............... and egg albumin is rich in ............... .
(b) Deficiency diseases can be prevented by taking a ............... .
(c) Eating too much fat-rich foods may lead to a condition called ............... .
(d) The component of food that does not provide any nutrient to our body and yet is essential in our
food is ............... .
(e) The vitamin that gets easily destroyed by heating during cooking is ............... .
 21
CHAPTER 03

FIBRE TO FABRIC

CHAPTER AT A GLANCE
1. Cloth means woven or knitted fabric made from soft fibre such as wool or cotton.
2. Fabrics are made-up of yarns and yarns are made-up of fibres.
3. The type and arrangement of molecules in a fibre determines the properties of the fabric.
4. Fibres such as cotton, jute, silk, wool are obtained from plants and animals and are known as natural fibres.
5. Fibres like polyester, nylon, orlon, etc., are made from chemical substances and are known as synthetic fibres.
6. Natural fibres are better than synthetic fibres.
7. Cotton is most important industrial crop grown in fields which is used to make cotton wool and fabric. Cotton is
cultivated in black soil. Cotton is the most extensively used fibre.
8. Jute is one of the cheapest natural fibre. Jute is obtained from stem of plant named patsun. Jute is cultivated in
alluvial soil during the rainy season.
9. In ancient times, people used the bark and big leaves of trees or animal skins and furs to cover themselves. After
people began to settle, they learnt to weave twigs and grass into mats and baskets. Vines, animal fleece or hair
were twisted together into long strands. These were woven into fabrics. The early Indians wore fabrics made out
of cotton that grew in the regions near the river Ganga.
10. Primitive men and women had no idea about clothes. With the invention of the sewing needle, people started
stitching fabric to make clothes. Stitched clothes have gone through many variations since this invention. But
even today, Saree, Dhoti, Lungi or Turban is used as an unstitched piece of fabric.
11. The thin strands of thread are made-up of more thinner strands called fibres.
12. Cotton and jute are examples of fibres obtained from plants. Wool and silk fibres are obtained from animals.
13. Cotton is used to make wicks, mattresses, quilts and it is obtained from the cotton plants as cotton bolls.
14. From cotton bolls, cotton is picked up by hands and cotton fibres are then separated by combing. This process
is called ginning of cotton.
15. The process of making yarn from fabric is called spinning. Charkha and Takli are used for spinning.
16. Weaving and knitting are the main processes used for making fabrics from yarns.
17. The process of arranging two sets of yarns together to make a fabric is called weaving. The yarns are much thinner
than our paper strips. Weaving of fabric is done on looms. The looms are either hand operated or power operated.
18. In knitting, a single yarn is used to make a piece of fabric.
19. Flax is also a plant that gives natural fibres. In ancient Egypt, cotton as well as flax were cultivated near the river
Nile and were used for making fabrics.
22 FIBRE TO FABRIC

ASSIGNMENT (In Class Discussion)

Q.1. Boojho wants to make yarn from the fibre at home. Which of the following will he use to carry out the
task?
Options:
(a) Powerloom (b) Handloom (c) Charkha (d) Knitting needles
Q.2. Divya wants to present a gift to her friend made-up of plant-fibre. Which out of the following should
she select?
Options:
(a) Woollen shawl (b) Nylon scarf (c) Silk saree (d) Jute bag
Q.3. In the following questions, two statements are given – one labelled Assertion (A) and the other labelled
Reason (R). Read the statements carefully and choose the correct alternative (a), (b), (c) and (d) as given
below.
Assertion (A): Jute fibre is obtained from the flower of the jute plant.
Reason (R): Jute fibre is a natural fibre.
(a) Both A and R are true and R is the correct explanation of the assertion.
(b) Both A and R are true but R is not the correct explanation of the assertion.
(c) A is true but R is false.
(d) A is false but R is true.
Q.4. Name two items that are made from coconut fibre.
Q.5. Name the clothes which are used as an unstitched piece of fabric even now.
Q.6. What do you mean by ginning?
Q.7. Rahul burns a piece of cloth. It gives the odour similar to that of a burning paper. Which fibre is this
cloth made of?
Q.8. Why are jute plants cut at the flowering stage and not on complete maturation?
Q.9. Name the following:
(a) First man-made fibre
(b) Loose strand of cotton made from combed cotton
(c) The yarn which moves lengthwise
(d) The process by which twisting of fibres is done.
(e) Pressed cotton bundles.
Q.10. How jute fibres are obtained?
Q.11. Describe the two main processes of making fabric from yarn.
Q.12. What is a loom? For what purpose is it used? What is the difference between handloom and powerloom?
Q.13. A cotton shirt, before it reaches you, completes a long journey. Elaborate this journey starting from
cotton bolls.
Q.14. While doing an experiment to see the burning characteristics of various fibres, Prakash held the cotton
fibre in his hand and was about to burn it on the burner. On seeing this, his classmate Ratan stopped
him immediately and asked to use a tong to hold the fibres.
(a) What is fibre?
(b) Name any three natural fibres.
(c) What are the burning characteristics of the above three fibres?
 27
CHAPTER 04

SORTING MATERIALS INTO GROUPS

CHAPTER AT A GLANCE
1. Material is the matter from which a thing is made.
2. Matter is anything that we can see and touch. But scientifically, matter is anything that has mass and occupies
space.
3. Daily new materials are being discovered which are changing our ways and standard of living.
4. We can classify the materials on the basis of: (i) similarities and differences in their properties (ii) their nature,
size, colour, use, etc.
5. The same thing can be made from different materials.
6. The use of a material depends on its properties and the purpose for which it is to be used.
7. Materials that have lustre are known as metals.
8. Metals are lustrous materials.
9. Materials may be hard or soft, lustrous or non-lustrous, smooth or rough, soluble or insoluble, miscible or
immiscible in water, float or sink in water, transparent or opaque or translucent, conductor or insulator of heat.
Some are combustible others are inflammable, magnetic or non-magnetic.
10. Classification of materials makes it convenient to study their properties and also observe any patterns in these
properties.
11. Objects around us are made of different materials and one material could be used for making many different
objects.
12. Materials that have lustre are usually metals. Iron, copper, aluminium and gold are examples of metals.
13. Materials which can be compressed or scratched easily are called soft, while the other materials which are
difficult to compress are called hard. e.g., cotton or sponge is soft while iron is hard.
14. Materials which completely dissolve in water are soluble in water after stirring while those which do not dissolve
after stirring for long time are insoluble in water.
15. Those substances through which things can be seen are called transparent. e.g., glass, water and air, etc.
16. Those substances through which things cannot be seen are called opaque. e.g., wooden box, table, etc.
17. The substances through which objects can be seen but not clearly are known as translucent.
18. Materials can be grouped on the basis of similarities or differences in their properties.
28 SORTING MATERIALS INTO GROUPS

ASSIGNMENT (In Class Discussion)

Q.1. An iron nail is kept in each of the following liquids. In which case would it lose its shine and appear
dull?
Options:
(a) Mustard oil (b) Soft drink (c) Coconut oil (d) Kerosene
Q.2. An oily thin paper sheet will be
Options:
(a) Transparent (b) Translucent (c) Opaque (d) None of these
Q.3. A soft material means it can be
Options:
(a) Scratched (b) Compressed (c) Both (a) and (b) (d) None of these
Q.4. In the following questions, two statements are given – one labelled Assertion (A) and the other labelled
Reason (R). Read the statements carefully and choose the correct alternative (a), (b), (c), and (d) as given
below.
Assertion (A): Sugar and salt disappear completely in water.
Reason (R): Sugar and salt are soluble in water.
Options:
(a) Both A and R are true and R is the correct explanation of the assertion.
(b) Both A and R are true but R is not the correct explanation of the assertion.
(c) A is true but R is false.
(d) A is false but R is true.
Q.5. Are all liquids miscible with water?
Q.6. State conditions when pure water can lose transparency.
Q.7. Why does a shopkeeper prefer to keep biscuits, sweets, and other eatables in transparent containers?
Q.8. Why do some substances sink while others float on water?
Q.9. What is common between salt and sand?
Q.10. Why is a tumbler not made with a piece of cloth?
Q.11. If you are playing hide and seek, you will choose an opaque place to hide. Justify your answer.
Q.12. It was Paheli’s birthday. Her grandmother gave her two gifts made of metals, one old silver spoon,
and a pair of lustrous gold earrings. She was surprised to see the difference in the appearance of the
two metals. Can you explain the reason for this difference?
Q.13. Why is mercury used in making thermometers?
Q.14. Write an experiment to show that our palm is translucent.
Q.15. Ram and Shyam, both friends, opened a new grocery shop. They bought many materials from the main
market. Shyam arranged all items systematically based on their similarities and differences. Ram did
not arrange the items. He just put them randomly according to the available space in his shop.
(a) What is the significance of grouping items?
(b) Suppose you are a grocer, how will you arrange items in your shop?
(c) Who do you think will be able to locate things in their shop easily-Ram or Shyam? Why?
(d) What values of Ram and Shyam are shown here?
 33
CHAPTER 05

SEPARATION OF SUBSTANCES

CHAPTER AT A GLANCE
1. A substance is such a kind of matter that cannot be separated into other kinds of matter by any physical
process.
2. Air, soil, wood and milk are mixtures. The substances that make a mixture are called its components or
constituents.
3. Some substances occur as mixtures in nature while the others exist as pure substances.
4. Separation is needed to separate the undesirable substance from the desirable substance.
5. There are several methods used for separating a mixture into its constituents.
6. The choice of the method used depends upon the nature or the properties of the constituent substances
present in the mixtures.
7. Hand picking method is used only when any one of the component is present in small quantities and differs
in colour, shape or size so that it can be picked up manually.
8. Threshing is the process which is used to separate grain from stalks. In this process, the stalks are beaten
to free the grain seeds.
9. In sieving, the smaller components of the mixture pass through the sieves and bigger components are left
on the sieves.
10. Sieving is used when two components of a mixture have different sizes.
11. Winnowing is used to separate heavier and lighter components of a mixture by wind or by blowing air.
12. Two immiscible liquids can be separated by decantation or separating funnel.
13. Loading is used to purify muddy water.
14. Filtration is used to separate solid impurities from liquid.
15. Impurities left on the filter paper are termed as residue and the portion which passes into the beaker is
known as filtrate.
16. Evaporation is used to separate those mixtures in which one of the component is non-volatile.
17. The lighter particles of the suspended solid can be separated from a liquid using the technique of centrifugation.
18. Larger amount of solute can be dissolved in water on heating.
19. A solution is said to be saturated if it cannot dissolve more of the substance in it.
20. When the heavier component in a mixture settles after water is added to it, the process is called sedimentation.
When the water (along with dust) is removed, the process is called decantation.
21. Filtration can be used to separate components of a mixture of an insoluble solid and a liquid.
22. The process of conversion of water into its vapour is called evaporation. The process of conversion of water
vapours back to liquid form by cooling is known as condensation.
34 SEPARATION OF SUBSTANCES

ASSIGNMENT (In Class Discussion)

Q.1. Solid-solid mixtures are separated by
Options:
(a) Filtration (b) Decantation (c) Handpicking (d) Evaporation
Q.2. Sand from water is separated by
Options:
(a) Sieving (b) Evaporation
(c) Filtration (d) Sedimentation and decantation
Q.3. Butter is separated from milk by
Options:
(a) Sedimentation (b) Decantation (c) Filtration (d) Churning
Q.4. In the following questions, two statements are given – one labelled Assertion (A) and the other labelled
Reason (R). Read the statements carefully and choose the correct alternative (a), (b), (c), and (d) as given
below.
Assertion (A): The process of settling the heavier insoluble particles from a suspension of the substance
in water is known as decantation.
Reason (R): This process along with sedimentation and filtration is used to get clear water from muddy
water.
(a) Both A and R are true and R is the correct explanation of the assertion.
(b) Both A and R are true but R is not the correct explanation of the assertion.
(c) A is true but R is false.
(d) A is false but R is true.
Q.5. Give one importance of separating substances from the mixture.
Q.6. Lemonade is prepared by mixing lemon juice and sugar in water. You wish to add ice to cool it. Should
you add ice to the lemonade before or after dissolving sugar? In which case would it be possible to
dissolve more sugar?
Q.7. How does the farmer separate grain seeds from bundles of the stalk?
Q.8. Why does visibility increases after rain?
Q.9. Mention the methods that can be used for the separation of a mixture of wheat, sugar, and husk.
Q.10. How will you prepare paneer (cheese)?
Q.11. Both Sarika and Mohan were asked to make a salt solution. Sarika was given a teaspoonful of salt and
half a glass of water, whereas Mohan was given twenty teaspoons full of salt and half a glass of water.
1. How would they make salt solutions?
2. Who would be able to prepare a saturated solution?
Q.12. Describe the method to obtain salt from seawater.
Q.13. A mixture of iron nails, salt, oil, and water is provided to you. Give stepwise methods to separate each
component from this mixture.
Q.14. Paheli was feeling thirsty but there was only a pot of water at home which was muddy and unfit
for drinking. How do you think Paheli would have made this water fit for drinking if the following
materials were available to her [Alum, tub, muslin cloth, gas stove, thread, pan, and lid.]?
Q.15. Some shopkeepers mix many cheap and harmful substances in the food materials. This process is called
adulteration. Anybody who is involved in such kinds of illegal practices is liable for imprisonment.
(a) Why do shopkeepers mix cheap and harmful substances in food materials?
(b) How will you separate impurities from grains and pulses?
(c) What values of shopkeepers are shown here?
40 CHANGES AROUND US

ASSIGNMENT (In Class Discussion)

Q.1. Which of the following changes can be reversed?
Options:
(a) Freezing of ice cream (b) Blooming of a flower
(c) Cutting of trees (d) Burning of paper
Q.2. Salt can be separated from its solution by

Options:
(a) Expansion (b) Evaporation
(c) Heating and melting of salt (d) Condensation
Q.3. In the following questions, two statements are given – one labelled Assertion (A) and the other labelled
Reason (R). Read the statements carefully and choose the correct alternative (a), (b), (c), and (d) as given
below.
Assertion (A): No new substance is formed when water is heated to get steam.

Reason (R): Conversion of water into steam is a physical change.
(a) Both A and R are true and R is the correct explanation of A.
(b) Both A and R are true but R is not the correct explanation of A.
(c) A is true but R is false.
(d) A is false but R is true.
Q.4. In the following questions, two statements are given – one labelled Assertion (A) and the other labelled
Reason (R). Read the statements carefully and choose the correct alternative (a), (b), (c), and (d) as given
below.

Assertion (A): The burning of paper is a physical change.
Reason (R): The product formed on the burning of paper cannot be converted back to paper.
Options:
(a) Both A and R are true and R is the correct explanation of A.
(b) Both A and R are true but R is not the correct explanation of A.
(c) A is true but R is false.
(d) A is false but R is true.
Q.5. Does, like all other liquids, water expand on heating and contract on cooling?
Q.6. Give an example of a slow change.
Q.7. Can deforestation be considered as a reversible change?
Q.8. A thick coating of Plaster of Paris (POP) is applied over the bandage on a fractured bone. It becomes
hard on drying to keep the fractured bone immobilised. Can the change in POP be reversed?
Q.9. State the list of changes caused due to heating.
Q.10. Which type of changes can you see around us?
Q.11. How can a metal rim be fitted onto the wooden wheel?
Q.12. Melting of butter is a reversible change whereas curdling of milk is irreversible. Explain.
Q.13. Describe a change that happens due to heating, but it is reversible?
46

CHAPTER 07

GETTING TO KNOW PLANTS

CHAPTER AT A GLANCE
1. Plants can be classified into three categories i.e., herbs, shrubs and trees.
2. Plants with green and tender stems are called herbs.
3. Plants having branches that arise from the base of the stem are called shrubs.
4. Tall woody plants having branches from upper part of the stem are called trees.
5. Creepers and climbers are other two groups of plant different from herbs, shrubs and trees.
6. Stem is the ascending part of the plant growing above the soil towards the light.
7. Veins transport water and minerals to the leaf and take away food made by the leaves.
8. The arrangement of midrib, veins and veinlets in a leaf is known as leaf venation or venation. It can be
parallel or reticulate.
9. Water comes out of leaves in the form of vapour by a process called transpiration.
10. Weeds are unwanted plants which grow in fields.
11. Roots are of two types: (a) Tap Roots, and (b) Fibrous Roots.
12. Roots absorb water and minerals from the soil and anchor the plant firmly in the soil.
13. Plant produces flower which are further modified to form the fruits.
14. Parts of a flower are: Sepals (green in colour), Petals (coloured part), Stamen (Male reproductive structure
and Pistil (Female reproductive structure).
15. Plants with weak stems that cannot stand upright and spread on the ground are called creepers while those
that take support on neighbouring structures and climb up are called climbers.
16. The part of a leaf by which it is attached to the stem is called petiole. The broad, green part of the leaf is
called lamina.
17. The thick vein in the middle of the leaf is called midrib.
18. The process by which green plants prepare their food with the help of carbon dioxide and water in the
presence of sunlight and a green pigment called chlorophyll is known as photosynthesis.
19. In roots, the main root is called tap root and the smaller roots are called lateral roots. Some roots are similar
in structure and these are called fibrous roots.
20. Plants having leaves with reticulate venation have tap roots while plants having leaves with parallel venation
have fibrous roots.
21. The stem conducts water from roots to the leaves (and other parts) and food from leaves to other parts of
the plant.
GETTING TO KNOW PLANTS 47

ASSIGNMENT (In Class Discussion)

Q.1. Climbers and creepers are both examples of plants with weak stems. How are they different from each
other?
Q.2. Define Photosynthesis.
Q.3. Observe the given figure and attempt the questions that follow: 1

(i) Label parts 1, 2, 3 and 4

(ii) What type of venation does the leaf have?
3
(iii) What type of venation do grass leaves have?

2
4

Q.4. Write True or False for the following statements and correct the wrong ones.
(a) The structure of flower is same in all plants.
(b) The number of sepals and petals in a flower is always equal.
(c) If the sepals of a flower are joined together, its petals are also joined together.
(d) Anther is a part of the pistil.
Q.5. Fill in the blanks with suitable words.
(a) ...................... need support to stand up.
(b) Thick vein in the centre of a leaf is its ......... .
(c) ...................... is the loss of water through leaves.
(d) Carrots and radish are edible ...................... .
Q.6. Define the following:
(a) Petiole (b) Lamina
Q.7. Which of the following is not a correct match?
Options:
(a) Petiole: attaches leaf to stem (b) Lamina: green flat part of leaf
(c) Margin: gives shape to the leaf (d) Veins: transpiration
Q.8. Select the odd one out by giving reason
1. Sepal, petal, stamen, node, anther 2. Mango, guava, mustard, tulsi, neem
3. Grass, bamboo, rice, maize, mango 4. Mint, spinach, grass, onion, peepal
5. Root, stem, leaf, flower, soil.
Q.9. Name the following:
(i) Plants develop branches near the base of the stem. The stem is hard but not very thick.
(ii) Plants which have weak stems and can climb up a support.
(iii) The design made by veins in a leaf.
(iv) The broad green part of a leaf.
(v) Storage food found in potatoes.
(vi) Type of root found in mango trees.
48 GETTING TO KNOW PLANTS

Q.10. Match the parts of a flower in column I with their correct physical feature in column II.

Column I Column II

1. Ovary (a) Lowermost swollen part of pistil

2. Filament (b) Slender stalk of the stamen
3. Style (c) Small bead like structure
4. Ovule (d) Knob like structure on top of the stamen
5. Anther (e) Elongated tube connecting ovary and stigma

Q.11. Cite two differences between parallel and reticulate venation.

Q.12. Give appropriate explanations.
(a) Is a mango sapling a herb? Give reasons to support your answer.
(b) Can the stem of a plant be compared with a street with two-way traffic. Give reasons for your
answer.
Q.13. Explain the following:
(i) Is it possible to recognise leaves of a plant without seeing it? How?
(ii) Will a leaf taken from a potted plant kept in dark for a few days turn blue - black when tested for
starch? Give reason for your answer.
Q.14. Explain the structure of a typical flower with the help of a diagram.
Q.15. Write true or false for the following statements:
(a) Paddy is a herb and jasmine is a shrub.
(b) Stem helps to conduct only water throughout the plant.
(c) In trees branches arise on the upper part of the stem.
(d) Radish, carrot and turnip are roots with stored food.
(e) Food is stored in leaves in the form of starch.
(f) The process of loss of water from leaves is conduction.
(g) Fibrous roots do not have lateral roots.
(h) Flowers always have all the floral parts.
(i) Ovules are present inside anthers.
(j) Positive iodine test (blue black colour) indicates absence of starch.
ANSWER KEY
54 ANSWER KEY

CHAPTER 01 FOOD : WHERE DOES IT COME FROM ?

UNDERSTANDING BASED QUESTIONS (Self-Practice)

1. We cook food so that it can be used by our body easily.
2. The boiled seeds fail to sprout because boiling of seeds damages cestain enzymes or proteins which are
required for germination. Thus, boiling kills the seeds.
3. The bees store honey in their nest which is known as beehive.
4. Mushroom is a non-green plant used as a vegetable.
5. The plants, animals and their products are the main sources of food for humans.
6. The two ingredients in our food that are not obtained from plants or animals are:
(i) salt (ii) water.
7. Carrot and radish are used as vegetables.
8.
Nutrients Nutrition
1. The components of food which are necessary for 1. It is the mode of taking food by an organism and its
our body. utilisation by the body.
2. Nutrients are broadly categorised into 7 types, i.e., 2. Nutrition is divided into two main categories.
carbohydrates, fats, proteins, minerals, vitamins, (i) Autotrophic
water and roughage. (ii) Heterotrophic
3. Nutrients are used either as a energy source or 3. Nutrition is done for obtaining nutrients and their
for making body constituents. further utilisation for making body constituents.

9. Many of the people in our country not even have enough food to eat. Even if the food is available then
they do not have enough money to buy enough of it. Many of our citizens eat only one meal in a day.
Many of the people in our country suffer from those diseases which are caused by insufficient intake of
food and sometimes due to lack of nutritious diet.
10. Our body requires various nutrients in various amounts for proper growth and maintenance which no
single perfect food alone can supply. So, the intake of balanced diet is the only way to have a complete
diet which comprises various nutrition-rich food items at different times in a required quantity only.
11.
Nutrient Role
Carbohydrates Supply energy quickly to our body cells.
Proteins Required for growth and repair of old and damaged cells.
Fats Keep body warm and prevent friction between the body organs. They act as energy store
and thus are stored under skin.
Vitamins They are required for the proper working of our body. Vitamins and minerals are known
as protective foods.
Minerals They have particular function to perform in the body. They are required by our body in
small quantities in the diet to maintain good health.
Water It transports food, wastes, chemicals and gases throughout the body.
It helps in cooling our body by evaporation of sweat from the skin.
ANSWER KEY 55

APPLICATION BASED QUESTIONS (Self-Practice)

1. (a) Fruits - Banana, grape, pear (b) Cereals/grains - Rice, maize
(c) Pulses - Gram, peas, beans (d) Vegetables - Carrot, capsicum, ginger
(e) Oil or fat - Mustard, groundnut, sunflower
2. (a) Animals that we eat are: Hen, goat, sheep, pig, fish, etc.
(b) Edible aquatic plants that we eat are: Lotus stem, water chestnut.
(c) Fruits that we eat are: Mango, banana, apple, pomegranate, guava, etc.
(d) Seeds that we eat are: Almonds, apricot, groundnut, pulses, black gram, etc.
(e) Vegetables that we eat are: Spinach, carrot, radish, tomato, potato, etc.
3. (a) Chilli (b) Fruit (c) Soyabean (d) Sugar
(e) Groundnut
4. (a) Herbivore: cow, goat.
(b) Carnivore: lion, wolf, owl, frog (Adult)
(c) Omnivore: human, cat, crow, rat

HIGHER ORDER THINKING SKILLS (HOTS) QUESTIONS (Self-Practice)

1. The plant A is banana whose fruit is eaten raw and flowers are cooked as vegetable.
The plant B is mustard, its seeds are used to make mustard oil whereas its leaves are cooked to make
green vegetable called ‘Sarson ka Saag’.
2. (a) The insect is ‘honeybee’. Its place is ‘beehive’.
(b) This insect feeds on pollens and nectar of flowers.
(c) Honeybee visits the flowers and it brings about pollination while collecting the food, thus helps the
farmers.
(d) We collect honey from beehive.
(e) Honey is rich in sugars, enzymes and minerals. We use it as a food.
56 ANSWER KEY

CHAPTER 02 COMPONENTS OF FOOD

UNDERSTANDING BASED QUESTIONS (Self-Practice)

1. Calcium.
2. Water.
3. True.
4. False.
5. The process of eating and being eaten is called a food chain. e.g.,
Grass ® Zebra ® Lion
6. It is a condition in which the body is deprived of essential nutrients regularly for a long time.
7. Roughage consists of mainly plant fibres which are mainly present in the cell wall of all plant products.
8. ORS or Oral Rehydration Solution is the medicine for dehydration. It can be made by adding one teaspoon
of sugar and a pinch of salt to 200 mL of water. It helps to make-up water and minerals lost from the
body because of dehydration.
9. They are called nutrients because they are required for the growth and development of the body.
They also provide energy to the body which is required during the growth of the body. Both fats and
carbohydrates provide energy whereas proteins are required for the growth.
10. This is so because they help the body to release energy from carbohydrates, fats and proteins and perform
very essential (specific) functions in our body. Moreover, they protect the body from diseases.
11. Water plays a prominent role in the body’s morphology.
(a) It transports food, wastes, chemicals and gases throughout the body.
(b) It breaks down complex food molecules into simpler ones during digestion.
(c) It throws out wastes from the body in the form of sweat and urine.
(d) It cools down the body by evaporation of sweat from the skin.
12. It can be retained by adopting the following methods:
(i) Washing of fruits and vegetables before cutting or peeling them. Because if washing is done after
peeling or cutting, then it may lead to loss of some vitamins.
(ii) Fruits and vegetables should be consumed with their outer covering as it contains some of the most
important minerals and vitamins which save us from many diseases.
(iii) Excessive washing of rice and pulses should be avoided as it leads to the loss of water soluble
vitamins.
(iv) Vegetables and fruits should not be kept long after cutting as it leads to the oxidation of vitamins.
(v) Vitamin C should be taken as such from fresh uncooked fruits and vegetables (guava and amla) as
heating destroys vitamin C completely.
(vi) Minimum water should be used for cooking because throwing water after cooking leads to the loss
of many important nutrients.
(vii) Overcooking should be avoided as it leads to the loss of many nutrients

APPLICATION BASED QUESTIONS (Self-Practice)

1. Yes, vegetables and fruits like spinach leaves, tomatoes, melon and oranges when cut release small
amount of water. This indicates that these food items contain water.
2. Deficiency of vitamin B1 causes a disease called beri-beri.
3. Yes, because the labour needs more energy – giving foods like carbohydrates and fats.
ANSWER KEY 57

4. Sources of visible fats are butter, ghee and cooking oil which have comparatively less fats than the fats
from less visible sources such as, meat, fish, egg and all types of groundnuts.
5. If the person does not get adequate food or if his/her diet does not contain all the nutrients, he becomes
weak. When the body does not get adequate nutrition, it is said to be suffering from malnutrition that
results in the deficiency diseases.
6. Vitamin D helps to use calcium for bones and teeth. Deficiency of vitamin D causes rickets where bones
get soft and bend, as calcium could not be properly utilised and provided to bones due to lack of vitamin
D.
7. Foods are classified according to their action on our body. e.g., carbohydrates and fats give energy to the
body so food items rich in fats and carbohydrates are known as energy giving food. Similarly, proteins
are body building food while minerals and vitamins are protective foods.
8. Anemia occurs in the absence of iron.
l This mineral is essential for making haemoglobin in red blood cells.
l Its deficiency results in blood with little haemoglobin.
Symptoms of this disease are:
(a) Pale appearance, nails turn white. (b) Weakness is profound.
(c) Tires easily.
9. Deficiency of the following vitamins cause various diseases:
(a) deficiency of vitamin A leads to loss of vision (night blindness).
(b) deficiency of vitamin B1 causes beri-beri.
(c) deficiency of vitamin C causes scurvy.
10. Role of roughage in our body:
(a) It provides the bulk on which the muscles of the intestine can act. This helps our body to get rid
of undigested food.
(b) It prevents constipation and ensures proper bowel movement.
(c) It reduces excess of acidity in the stomach.
(d) It helps in retaining water.
(e) It helps in proper massaging of gums and thus prevents tooth decay.
11. 1. Night blindness 2. Vitamin B1 3. Scurvy 4. Iodine

HIGHER ORDER THINKING SKILLS (HOTS) QUESTIONS (Self-Practice)

1. We very well know that processed food items and meat dishes do not contain roughage. They need lot
of water to assimilate. So they cause constipation.
2. Goitre is caused due to the deficiency of iodine in the diet. In the Himalayan region, the iodine content
of soil and water is very low, whereas in coastal areas the iodine content is very high.
3. It may lead to the condition of accumulation of excess of fat in the body due to excessive eating and is
known as obesity. It may further cause damage to our body as it leads to a number of diseases such as
heart disease, back-pain, diabetes, etc.
4. (i) Similarity: Both contains carbon, oxygen and hydrogen as their constituents.
(ii) Differences:
Carbohydrates Fats
1. The oxygen content is much higher. 1. The oxygen content is much lower than carbohydrates.
2. They give less energy per gram. 2. They give more energy per gram.
3. They give instant energy. 3. They supply energy slowly.
4. They do not get accumulated in the body. 4. They get accumulated in the body.
58 ANSWER KEY

CHAPTER 03 FIBRE TO FABRIC

UNDERSTANDING BASED QUESTIONS (Self-Practice)

1. Man-made cloth materials are nylon, polyester, acrylic, orlon, etc.
Natural cloth materials are cotton,wool, silk, etc.
2. The type of arrangement of molecules in a fibre determines its properties.
Properties of fibre include absorbency, strength and stretchability.
3. The seeds from the cotton plant are covered with cotton fibres. The seeds of cotton plants are used either
as animal feed or to extract edible oil. Fibres are separated from seeds by the process of ginning.
4. The early Indians and Egyptians wore light fabrics out of cotton and flax that grew in the valleys of
Ganga and Nile respectively.
5. (i) Cotton, wool and silk are natural fibres which are used to make clothes.
(ii) Rayon is obtained from wood pulp and fibre from flax plant is also used for making clothes.
6. In ancient times people covered their bodies with animal skins in cold regions and with bark, leaves
and grass in warmer regions.
7. Fibres are thin strand like structures found on the seeds of cotton bolls.
Yarn is made by the process of spinning in which the fibres are twisted together to spin into a yarn.
8. Cotton is a warm season crop which needs a fertile clayey soil with good moisture holding capacity.
9.
Natural fibre Synthetic fibre
1. The fibres of some fabrics obtained from plants 1. The fibres made from chemical substances are called
and animals sources are called as natural fibres. synthetic fibres.
e.g., Cotton, Jute (Plants), Silk, Wool (Animals). e.g., Nylon, Polyester, Acrylic.
2. They are environment friendly. 2. They are not enivornment friendly.
3. Most of the cases it becomes ash after burning. 3. It melts on burning.

10. Clothes made from synthetic fibres are stronger and do not wrinkle easily. They also dry up quickly.
They are often mixed with natural fibres to make cloth which has strength and is more durable as well
as comfortable.
11. The stem of the jute plant is cut when it is 3-4 months old. The cut plants are then allowed to dry and
fall off. The dried plants are then tied into bundles and soaked in pools of water for few days. This
process is called retting. Now, the fibres are extracted from this retted jute by jerks and pulls of hand.
12. Jute is one of the cheapest natural fibre.
Characteristics: It is a long, soft, shiny, plant fibre that can be spun into coarse, strong threads.

Conditions required for growth: It grows best in warm, humid climates, where the annual rainfall is 150
cm or more, with temperature fluctuating between 24°C and 37° C (the optimum being around 34°C).
It grows best in alluvial soils containing silt (from annual floods).
Useful properties: Biodegradability, durability and strength.
Uses: For making strong packing material, to make sacks, coarse cloth, carpets and curtains.
13. (a) Different varieties of cotton are south cotton and khadi cotton.
(b) Different varieties of jute are rated according to its colour (Pale yellow and brown), strength and
fibre length.
ANSWER KEY 59

(c) Different varieties of wool are mohair and angoora.

(d) Different varieties of silk are tussar silk and china silk.

APPLICATION BASED QUESTIONS (Self-Practice)

1. (a) Natural fibres. (b) Synthetic fibres.
2. Soaking the jute plants in water is called retting.
3. Removing the wool from sheep using special clippers is called shearing.
4. The fabrics are made from fibres in the following two steps :
(i) Fibres are converted into yarn by the process of spinning.
(ii) Fabric is made from yarn by the process of weaving or knitting.
5. Handpicking method and cotton picking machine are used to harvest cotton from the plants.
6. In Maharashtra, Karnatka, Madhya Pradesh, Gujarat, Tamil Nadu, etc., cotton is grown. Black soil is best
for the cultivation of crop.
7. Ancient people wore bark, big leaves of trees or animal skins to keep themselves warm. In the colder
regions, people wore animal fur to keep themselves warm. After people began to settle, they learned
to twist vines together and later wool and animal hair into long strands of fibres. Modern people has
learnt about giving different shapes to fabrics with the invention of sewing needle. They wear clothes
made from fibres like cotton, wool, nylon, polyester, etc., and have variety of choices among different
styles of clothing items.
8. It is because of the fibres from which the clothes are made. The fibres of cotton have many folds and
uneven surface. It is the presence of these folds and uneven surface on the fibres, which make the clothes
rough to touch. In case of silk, the folds are very small and the surface of the fibres is almost even. Thus,
the silk is soft to touch.
9. Metal consists of small metal rings linked together in a pattern to form a mesh. If this metal coat is
made-up of any kind of fibre, then during the war, sword can easily cut this fibre jacket and cause harm
to warriors easily. However, modern science developed the carbon fibre which is stronger than steel.
10. If these are cotton yarns, they burn but do not shrink or melt. The burning yarn gives an odour similar
to burning paper. The silk yarn shrinks away from the flame and burns but does not melt. It has the
odour of charred meat. The wool yarn also shrinks and burns but does not melt. It has a strong odour
of burning hair. The synthetic yarns shrink and burn. They also melt and give out an odour similar to
burning plastics.
11. On a loom, fabric is woven from two sets at right angles. One set of yarn called the ‘warp’ is placed and
held tight on a loom. The other set of yarn called the ‘weft’ is threaded through the warp by means of a
‘shuttle’. Alternate yarns of the warp are lifted and lowered so that the shuttle can pass between them.
After the weft yarn has passed, the newly woven row is pushed into place by a comb shaped device
called a ‘reed’. These processes are repeated for each left yarn until the fabric is completed (see fig.).
60 ANSWER KEY

HIGHER ORDER THINKING SKILLS (HOTS) QUESTIONS (Self-Practice)

1. The other way is knitting.
2. The fabric can be distinguished by burning, as cotton fabric does not shrink but silk fabric shrinks on
burning.
3. A single yarn gets pulled out continuously as the fabric gets unravelled. It is because they are made of
knitted fabric.
4. We can identify natural as well as synthetic fibre by burning. On burning natural fibre it will give a smell
of burning of hair because both hair and fibre are made of protein. While synthetic fibre on burning give
a smell of plastic.
5. Paper is made-up with pulp. The pulp is prepared with raw natural materials like bamboos which are
further made-up of strands of fibres. So the paper tearing give the similar sound to that of cloth.
6. Coconut fibre can be woven into fabric called coir. Coir is too rough to be made into garments and it
is uncomfortable to wear. So mostly used to make doormats and other flooring material.
7. The most widely used method is the fire test where in a wool thread is brought in contact with lighted
matchstick, pure wool will not catch fire whereas adulterated wool as it contains man-made fabric
(polymers) which melt easily.
ANSWER KEY 61

CHAPTER 04 SORTING MATERIALS INTO GROUPS

UNDERSTANDING BASED QUESTIONS (Self-Practice)

1. Objects such as stones, iron nails, metal blocks etc., sink in water as they are heavier than water.
2. Cooking utensils are not made of paper because paper catches fire easily and it will burn upon being
heated.
3. Copper.
4. This is so because wood or plastics are insulators (non-conductors) of heat, i.e., they do not get heated
up which makes the working of chef (senior cook in a hotel) safe and easy.
5. This is so because aluminium and other metals are good conductors of heat and thus results in cooking
of the food faster.
6. Solubility of gases is very important for aquatic animals. As their survival is possible in water only
because oxygen is soluble in water.
7. Air is a poor conductor of heat, this property of air performs a vital role in winters. When we wear two
or more clothes in winters, the air present in them forms an insulating layer and does not allow the heat
of our body to go out. Hence, we feel warm.
8. (i) Natural materials: The naturally occurring substances such as wood, water and air are referred to
as natural materials.
(ii) Transparent materials: The materials which allow light to pass through them easily are called
transparent materials, e.g., Glass, water, air, some type of plastics, etc.
(iii) Magnetic materials: The materials in our environment that get attracted towards magnet e.g., Iron,
nickel and cobalt.
9. The mass per unit volume of a substance is termed as density.
Now, if a substance is denser than water, it will sink in water and if a substance is less denser than
water, it will float on water.
10. (a) Sublimation: The process in which a solid gets converted directly into its gaseous state or a gas is
converted directly into its solid state without changing into its liquid state, is called sublimation.
e.g., naphthalene, camphor, iodine, etc.
(b) Freezing point: The temperature at which liquid changes into solid is called its freezing point. The
freezing point of water is 0°C, i.e., water on cooling changes into ice at 0°C.
Water ¾¾® Ice
(Liquid state) (Solid state)
(c) Melting point: The fixed temperature at which solid starts melting is called its melting point. Ice
melts at 0°C. Thus, ice on melting changes into liquid form at 0°C.
Heat
Ice → Water
(Solid state) (Liquid state)

(d) Boiling point: The fixed temperature at which a liquid starts boiling is called its boiling point. Water
boils at 100°C at normal atmospheric pressure. Thus, water on boiling changes into water vapours
or steam at 100°C.
Heat
Water → Water vapour / Steam
(Liquid state) (Gaseous state)
62 ANSWER KEY

APPLICATION BASED QUESTIONS (Self-Practice)

1. Ice floats on water because the density of ice is less than the density of water.
2. Materials are grouped on the basis of similarities or dissimilarities in their properties.
3. Iodine.
4. Sodium and potassium are soft metals and can be cut with knife.
5.
Combustible materials Inflammable materials
(i) They are the materials which burns when heated (i) These are the materials that catch fire easily (easily
on direct flame in the presence of air. forms flames).
(ii) e.g., Wood, paper, cotton, etc. (ii) e.g., LPG, alcohol, petrol, etc.

6. (a) Lustrous materials: Materials that have a special shine or lustre on them.
(b) Opaque materials: Materials through which we are not able to see anything.
7. Substances which do not allow heat to pass through them are called poor conductors of heat. e.g., wood,
plastic, cotton cloth, etc.
8. Crystalline solids consist of atoms and molecules that are arranged in regular three dimensional lattices
like eggs in a stack of egg cartons. They are also known as true solid. e.g., metals, ice, salt, diamond etc.

Crystalline solids Amorphous solids

1. These solids have crystalline structure with three 1. These solids do not have crystalline structure.
dimensional lattice.
2. They have specific melting points. 2. They do not have specific melting points.
3. Examples : Metals, ice, salt, diamond. 3. Examples : Glass, carbon black, many types of resins.

9. We can stick it on those objects which are made- up of iron, cobalt or nickel. Since these metals are
attracted by a magnet. e.g., steel almirahs, refrigerators, iron gates/racks, nickel plated objects, etc.
10.
Magnetic Non-magnetic
Ordinary knife blade, drawing pins, scissors, all pins, Pencil, plastic water bottle, aluminium, scale, eraser,
safety pins, ball bearings, spade. charcoal powder, water.

HIGHER ORDER THINKING SKILLS (HOTS) QUESTIONS (Self-Practice)

1. Usually, it may seem that quite a large number of substances do not dissolve in water. But, if the substances
are kept in water for a very long time, i.e., for a century or two, the water can dissolve anything and
everything in itself. It is for this reason that water is called the universal solvent. Otherwise most of the
substances are soluble in water.
2. We have seen metals like copper, silver, etc., losing their colour and shine if kept uncovered for a long
time. This happens because the air, moisture and acidic gases slowly react chemically with them to form
their oxides.
e.g., Copper forms a green layer of basic copper carbonate in the presence of moist air and CO2 gas.
ANSWER KEY 63

CHAPTER 05 SEPARATION OF SUBSTANCES

UNDERSTANDING BASED QUESTIONS (Self-Practice)

1. Yes, it is possible to separate sugar from a solution of sugar in water by the process of evaporation. Take
a beaker about half filled with water. Now add one teaspoonful of sugar to it and stir the solution till
it dissolves completely. Transfer the solution from the beaker to the porcelain dish kept in a sand bath.
Heat the solution over flame of the spirit lamp or gas burner with constant stirring with the glass rod
till all the water evaporates. Stop heating, cool the porcelain dish and observe the contents. Sugar is left
in the procelain dish.
2. Practical utility of centrifugation method :
(i) For obtaining cream from milk in dairies and home.
(ii) To separate butter from curd.
(iii) To separate particles in a colloidal solution.
(iv) To squeeze out water from wet clothes in washing machines.
(v) For blood and urine tests in diagnostic laboratories.
3. To obtain common salt from sea water, the water from sea is collected in open shallow pits during high
tides. When sea water is allowed to stand in shallow pits, water slowly turns into water vapours by
absorbing the heat of the sun, which is known as evaporation. Slowly, the whole of water evaporates
leaving behind the solid salts. These salts are then collected in heaps. Common salt is obtained from the
mixture of salts by further purification.
4. A mixture that has more than two components requires combination of several methods of separation.
For example, if we want to separate the constituents from the mixture of sand, salt and water, we
would require two methods. Salt will dissolve in water and sand would settle down at the bottom of
the container. The salt solution can be separated from sand by decantation or filtration process. The next
step is to obtain salt and water from the decanted salt solution. Since, water evaporates on heating, we
can use evaporation process for this step. Thus, salt, water, and sand are separated.
5. To start the separation process, first of all we will hand pick the dried leaves. This is hand picking.
Now, we will take the pebbles and sand and put it over a sieve. This will separate out the sand particles.
This method is sieving. The pebbles left on the sieve can be collected.
6. The principle is that, the denser particles are forced to the bottom and the lighter particles stay at the
top when spun rapidly.
7. The process of separating a pure substance in the form of crystals from its hot saturated solution by
cooling is called crystallisation.
Usually we see at home that our mother make sugar syrup for some dishes. After that what does she
do with the left-over sugar syrup ? She allows the syrup to cool. Fine particles of sugar get separated
from the sugar. These fine particles are called crystals.
8. We can distinguish between salt and chalk (without tasting) by doing the following experiment. Fill a
beaker with water and add some amount of the white powder in it. Now stir the solution. If the white
powder dissolves completely than it is common salt and if not then it is chalk. This is because common
salt is soluble in water while chalk is not.
9. (a) Mixture of sand and husk can be separated by the method of sieving.
(b) Rice and salt can be seaparated by sieving.
64 ANSWER KEY

(c) Sand and salt is mixed with water, salt dissolves in water and sand can be separated from the
solution by sedimentation and decantation followed by filtration. After that by evaporation common
salt can be seaparated.
10. The solubility of solids in liquids increases with increase in the temperature.
11. Threshing is the method of separation based on the fact that the stalk of the crops and the chaff are soft
materials whereas the grains themselves are very hard. Being soft, stalk and chaff can be broken into
pieces on beating but the grains remain unaffected.

APPLICATION BASED QUESTIONS (Self-Practice)

1. A big crystal of sugar is obtained from powdered sugar by the method of crystallization. The process is
as follows:
(i) Powdered sugar is taken in hot water to dissolve a large proportion of it by continuous stirring.
(ii) When no more sugar dissolve then filter the solution to remove any insoluble impurities.
(iii) Allow the solution to cool and hang a small crystal of sugar (misri) in this solution with the help
of a thread and a glass rod or a pencil.
(iv) Leave the solution undisturbed and uncovered for few days.

Observation: Crystal slowly begins to grow, becoming bigger and bigger everyday.

Result: After few days, a big crystal of sugar (bigger misri) will be obtained. It will be so, because water
will evaporate from the crystal forming a very big crystal.
2. By using a magnet.

Procedure:
(i) Take a mixture of iron dust and sulphur powder on a piece of a paper.
(ii) Move the magnet over this mixture several times.
(iii) You will find that, the magnet picks out only iron dust from the sulphur.
Result: Thus, the components of the mixture are separated with the help of a magnet.

3. Milk and cooking oil are two immiscible liquids which can be separated by using a separating funnel.
The cooking oil being lighter floats on milk while milk forms the lower layer. When stop cock of the
ANSWER KEY 65

separating funnel is opened carefully, milk can easily be separated and collected in the beaker kept below
the funnel while cooking oil remain in the separating funnel.
Note : This mixture can also be separated by the method of decantation.

4. Since, clothes may have small holes but filter papers do not have any holes. In fact it has very fine pores
in it, hence sand particles settle down on the filter paper while water reached the vessel.
5. The process used to separate butter from milk is churning. It is the process of separation of the lighter
particles of a solid from a liquid. It is also known as centrifugation.
6. From prepared tea, we separate the leaves by using a strainer. Tea leaves are bigger in size than the
hole of the mesh.
7. By the process of decantation, water is separated from rice and pulses after washing them.

HIGHER ORDER THINKING SKILLS (HOTS) QUESTIONS (Self-Practice)

1. This is done to load the dust particles with water. The suspended dust particles become heavier and
settle on the floor. This helps in proper sweeping of the room and the heavy dust particles remain at
the place and do not scatter during the sweeping process.
2. (i) Ceramics,
(ii) Special type of materials called resins.
(iii) Many materials such as cotton, glass wool, sand, filter paper or muslin cloth can also be used as
filters but they are not that much effective as they cannot filter very small particles.
3. Chlorine is a disinfectant and kills the harmful bacteria which is responsible for many water borne
diseases. For this reason, chlorine is mixed with drinking water to make it more safe for drinking.
4. He may choose either of these three methods :
(i) Winnowing method (Dust being lighter is easily blown away).
(ii) Magnetic separation (Magnet picks out only iron nails from the mixture).
(iii) Sieving (Dust being small in size passes easily through small holes of the sieve).
5. It is so because, the dust particles present in atmospheric air are settled down by the rain drops due to
loading mechanism. There being no dust in the atmosphere, after rains, makes our visibility much better
and to a larger distance.
66 ANSWER KEY

CHAPTER 06 CHANGES AROUND US

UNDERSTANDING BASED QUESTIONS (Self-Practice)

1. We can slow down the rusting of iron by applying grease or a coat of paint on the surface of the object
made of iron.
2. Those changes which are useful to us are called desirable changes. e.g., Coming of rains in hot and
humid weather.
Those changes which are not useful to us are called undesirable changes. e.g., Breaking of a glass tumbler
or an earthquake.
3. In a chemical reaction, the initial substances (reactants) react with each other to form new substances
(products).
e.g., Washing soda + Lemon juice ¾® Carbon dioxide + Other products
4. ‘Most chemical changes are irreversible’. In a chemical change, entirely a new substance is formed with
different properties.
Example : Burning of paper. The ash formed during this process has no such property as the paper has
and it is impossible to convert ash back to its original form, i.e., paper.
5. Any type of change requires energy because no change occurs on its own. Some energy forces it to do
so.
Example : 1. Tearing of paper is a physical change. It requires manpower (energy).
2. Evaporation is a reversible change and it requires heat energy.
6. The advantage of pasteurisation of milk is that, there are no harmful bacteria in pasteurised milk and,
therefore, it does not get easily spoiled.
7. (a) Burning of any building or house.
(b) Burning of any train or other vehicle.
8. It is essential to prevent iron implements from rust formation because rusting destroys whole of the iron
and then it becomes difficult to use that iron article as it loses its strength.
9. Formation of day and night is a periodic change’. It repeats itself at regular interval of time. It can be
predicted. Therefore, we can say that, it is a periodic change occurring at regular intervals.
10. Reversible changes :
(a) The shape of a balloon comes back to its original when we stop squeezing it.
(b) The molten wax becomes solid again when cooled.
(c) The red hot piece of iron regains its original colour when it cools down.
(d) The kicked football can be brought back to its original position.
Irreversible changes :
(a) Bursting of a balloon cannot be reversed.
(b) Growth is a change which is irreversible.
(c) Cooking of food.
(d) Burning of a candle.
11. Those changes during which heat is released called exothermic changes. An exothermic change is the
one in which heat is liberated. e.g., Burning of coal.
Those changes during which heat is absorbed are called endothermic changes. An endothermic change
is the one in which heat is absorbed. e.g., Dissolution of common salt in water.
12. When an incense stick is burned it produces ash and few gases. These gases have a pleasant smell. This
change is an irreversible change.
ANSWER KEY 67

13. Rubber or plastic are made of polymers, which becomes less aligned on heating. Hence, rubber or plastic
shrink on heating.

APPLICATION BASED QUESTIONS (Self-Practice)

1.
Fast changes Slow changes
(i) Changes that take place in a short time is called (i) Changes that take a long time to occur are called slow
fast changes. changes.
(ii) For example : Matchstick catches fire on striking (ii) For example : Rusting of iron.
against a rough surface.

2. The method of preventing deforestation :

(a) Educating people about their role and importance.
(b) Showing films on soil erosion and global warming and telling them that the root cause of these all
is deforestation.
(c) Conducting seminars and contests on the importance of forests.
(d) Promoting afforestation programmes.
(e) Using alternatives of wood wherever possible.
3. Yes, few substances can be changed directly from their solid to gaseous state. e.g., Camphor burns and
changes into smoke on heating, similarly naphthalene balls turn directly into gaseous state without being
changed into its liquid state.
4. Curd formation is done by a small amount of curd to the warm milk. On this method milk changes to
curd and curd cannot be changed back to milk. So, curd formation is an irreversible change.
5. Pressure changes the shape of material. e.g., When an inflated balloon is pressed between both hands,
its shape and size change.

HIGHER ORDER THINKING SKILLS (HOTS) QUESTIONS (Self-Practice)

1. It is very true that a potato remains a potato even after cooking but this change is not termed as physical
change. It is a chemical change inspite of that no new substance is formed. On boiling, the raw potato
undergoes some chemical changes and become soft and tender. So it is a chemical change as it cannot
be reversed by any means.
2. The size of a pencil or eraser changes with use but no new substance is formed. The molecules that
constitute a pencil and eraser remain the same. So it is a physical change.
3. Burning of candle: It is a chemical change because when a candle is burning, finally it finishes up. So
it is impossible to get back the original substance.
Glowing of bulb: It is a physical change because nothing happens to bulb, it remains in its original
form.
4. Melting of wax is a reversible change because solid wax melts on heating and melted wax becomes solid
on cooling. Melting of wax is a change which can be reversed.
Burning of wax is an irreversible change, we cannot combine all the products of burning of wax to get
back the original candle. Therefore, burning of wax is a change which cannot be reversed.
5. Ironing removes the wrinkles of the clothes which can be get back in the same condition. Hence, ironing
of a cloth is a reversible change.
6. Yes, the same mud can be used to make an elephant. The doll can be moistened with water and the
mud can then be rolled back into a lump. The moistened lump of mud can be easily moulded into the
shape of an elephant.
68 ANSWER KEY

CHAPTER 07 GETTING TO KNOW PLANTS

UNDERSTANDING BASED QUESTIONS (Self-Practice)

1. Sprouts.
2. (a) Male part – Androecium (Stamen).
(b) Female part – Gynoecium ( Pistil/carpel).
3. Ovary.
4. Bud.
5. (a) Shoot system (b) Root system.
6. Lateral roots.
7. Stem.
8. Root.
9. Corolla (petals).
10. It will have tap root.
11. Yes, money plant is an example of a creeper. It is because money plants have thin, long and weak stem
which cannot stand upright and spreads on the ground.
12. Roots absorb water and minerals from the soil. These are needed for the manufacture of food by plant
leaves.
13. Bougainvillea is a shrub that means it is bigger than herbs. Its stem is thick, hard and has branching at
the base. It gives a bushy appearance.

APPLICATION BASED QUESTIONS (Self-Practice)

1.
Creepers Climbers
1. Plants with weak stems that cannot stand upright 1. Plants that take support on neighbouring structure
and spread on the grounds are called creepers. and climp up are called climbers.
2. They do not have tendrils. e.g., doob grass, wood 2. They have tendrils. e.g., money plant, grapevine,
sorrel, mint, wild, strawberry. gourds.

Both are different from the categories of herbs, shrubs and trees.

2.
Parallel Venation Reticulate Venation
1. It is a pattern formed by veins in the leaf in which 1. It is a pattern formed by veins like a net on both the
veins are parallel to midrib and each other. sides of midrib.
2. Plant having leaves with parallel venation have 2. Plant having leaves with reticulate venation have tap
fibrous roots. roots.
3. Example: grasses. 3. Example: gram crops.

3. The leaves which have tap root system show reticulate venation. e.g., mango, pepal, jamun, guava,
pomegranate, lemon, shisham, tulsi, tomato, chilli, etc., have reticulate venation.
4. (a) Tulsi, neem, eucalyptus, mango, lemon, jamun.
(b) Rose, jasmine, mogra, marigold, lavender.
ANSWER KEY 69

(c) Croton, money plant, sugarcane, ginger, mint.

(d) Mango, guava, coconut, apple, tamarind.
5. Roots of trees bind the soil, and thus prevent soil erosion.
6. Shrubs are plants that have short heights. They spread sideways and are bushy. Hence, they form a sort
of boundary wall and make excellent hedges.
7. Leaves generally have a flat and broad surface to increase the rate of photosynthesis. Larger the surface
area the more the sunlight will fall on it, which is required for photosynthesis.

HIGHER ORDER THINKING SKILLS (HOTS) QUESTIONS (Self-Practice)

1. If we have to study a flower and its parts we should avoid choosing a sunflower or marigold, because
they are not single flowers but a group of flowers.
2. All fruits should have seeds and this is true also. In some fruits, the seeds are in fused condition and not
as hard as in other fruits. In a banana, the seeds are present but in fused condition. When we cut open
a banana longitudinally, we can see black spots along its length. These are the fused seeds of banana.
3. Cactus is a xerophytic plant. Its leaves are modified into spines. So for preparing food the stem becomes
green. It is thick to store water for long dry periods and to reduce transpiration.
4. The ovule present inside the ovary changes into seed after fertilisation.
A seed has the following parts:
(i) Seed coats - outer testa, inner tegmen.
(ii) Cotyledons.
(iii) Miniature embryo having radicle and plumule.
5. A fruit is a ripened ovary formed after fertilisation. The fruit differs from seed as it encloses seeds,
protect them and helps in their dispersal also. Fruit is a ripened ovary, while seed is a ripened ovule
after fertilisation.
6. Node: It is the area of the stem from where leaves and branches of a plant arise.

Internode: It is the part of stem between two successive nodes. e.g. Sugarcane, Bamboo.

Note: All angiospermic plants possess nodes and internodes.