ELECTRIC CHARGE

1. Answer the following
(a) Why does friction cause a charge to develop?
Ans: (1) Friction takes place between two substances.
(2) Every substance is made up of matter.
(3) Substances are charge less because of equal number of opposite charges on them.
(4) Due to friction, negative charge gets transferred from one substance to another.
(5) Substance develops positive charge when negative charge is lost, and similarly substance develops negative charge because of gain of electron.

Vibrations in string

Here are some cool videos about Vibrations produced in musical instruments.
Enjoy the science of music.........










classification of Substances QA

Classification of Substances

EXERCISES
1. Write the answers to the following questions.
(a) How are properties of substances determined?
(b) Explain the differences between compounds and mixtures
(c) Why is an alloy a mixture?
(d) Why are substances classified?

2. Fill in the blanks.
(a) In a compound the ………………. do not retain their properties.
(b) In a …………… properties of constituents are retained.
(c) The chemical symbol of calcium is …………………… .
(d) The molecular formula for carbon dioxide is ……………………
(e) The compound sodium chloride is made from the combination of the elements ……….. and ………
(f) In the compounds H2O, NaOH and H2O2 ………….. are the common elements.

3. Given below are some compounds and the number of atoms of their constituent elements in each of their molecules. Write their molecular formulas.
Compound
Number of atoms of
constituent elements
formula
(a) Potassium hydroxide              
(b) Hydrogen peroxide
(c) Iron chloride
(d) Ammonium chloride
(e) Copper sulphate
(f) Magnesium oxide
K:1, O:1, H:1
H:2, O:2
Fe:1, Cl:2
N:1, H:4, Cl:1
Cu:1, S:1, O:4
Mg:1, O:1
KOH
…………………………
…………………………
…………………………
…………………………
…………………………


4. Match the following.
      Group ‘A’                            Group ‘B’
(a) Sodium                                 1. MgO
(b) Potassium                             2. FeS
(c) Iron sulphate                        3. Na
(d) Sugar                                   4. K
(e) Magnesium oxide                  5. C12H22O11
                                                 6. CO

ANSWERS
1. Write the answers to the following questions.
(a) How are properties of substances determined?
ANS:      1) The properties of substances are determined according to their atomic structure and atomic number.
                2) Example: Substances classified as elements, compounds, mixtures also as metals and non metals

(b) Explain the differences between compounds and mixtures
ANS:
Compounds
Mixtures
1. Compound is formed by combination
of two or more elements in fixed
proportion of weight
2. A new substance is formed when two
elements combine to form compound
3. Properties of compound are different
from its constituent elements
4. constituent elements are separated
using chemical processes
example:- H2O , CO2, MgO etc
1. A mixture is formed by mixing of
two or more substances in any proportion

2. A new substance is not formed in a
mixture
3. Constituent elements retain their
properties in a mixture.
4. constituent elements are separated
using physical processes.
Example:- steel, air, milk etc


(c) Why is an alloy a mixture?
ANS:      1) When two more substances are mixed together a mixture is formed. Alloy is a mixture of metals
                2) Proportion of constituents in the mixture is not fixed.
                3) In an alloy two or more elements are mixed together.
                4) When they are mixed their chemical properties are changed though there is no chemical reaction.
                5) Hence an alloy is a mixture. Example – Steel (alloy of iron and carbon), Brass(zinc and copper)

(d) Why are substances classified?
ANS:      1) Putting substances into groups based on their properties is called classification of substances.
                2) Due to classification, studying them becomes easier and convenient.
                3) Example: Substances classified as elements, compounds, mixtures also as metals and non metals

2. Fill in the blanks.
(a) In a compound the elements do not retain their properties.
(b) In a mixture properties of constituents are retained.
(c) The chemical symbol of calcium is Ca.
(d) The molecular formula for carbon dioxide is CO2
(e) The compound sodium chloride is made from the combination of the elements Sodium (Na) and Chloride (Cl).
(f) In the compounds H2O, NaOH and H2O2 hydrogen (H) are the common elements.

3. Given below are some compounds and the number of atoms of their constituent elements in each of their molecules. Write their molecular formulas.
Compound
Number of atoms of
constituent elements
formula
(a) Potassium hydroxide              
(b) Hydrogen peroxide
(c) Iron chloride
(d) Ammonium chloride
(e) Copper sulphate
(f) Magnesium oxide
K:1, O:1, H:1
H:2, O:2
Fe:1, Cl:2
N:1, H:4, Cl:1
Cu:1, S:1, O:4
Mg:1, O:1
KOH
H2O2
FeCl2
NH4Cl
CuSO4
MgO


4. Match the following.
                Group ‘A’                           Group ‘B’
(a) Sodium                                         3. Na
(b) Potassium                                     4. K
(c) Iron sulphate                                2. FeS
(d) Sugar                                           5. C12H22O11
(e) Magnesium oxide                             1. MgO

Sound - Production of sound Q/A

1. Write answers to the following questions.
(a) Why do we hear musical notes when strings of a sitar are plucked?
(b) How does a bat find its way in the dark?
(c) What is the SONAR system based on?
(d) Why is the sound of the bell smothered when a hand is placed on it?

2. Fill in the blanks.
(a) Man can hear sounds of sound frequencies between 20 and …………… Hz.
(b) Amplitude and …………….. are not related.
(c) The period of oscillation depends upon the ………………. Of the pendulum.

3. Match the following
                Group ‘A’                                            Group ‘B’
                (a) frequency                                    1. ultrasonic sound
                (b) period of oscillation                     2. metre
                (c) amplitude                                     3. second
                (d) bat                                              4. hertz
                                                                       5. audible sound

4. True or false?
(a) Frequency increases if amplitude is increased.
(b) A bat uses the principle of radar system while flying at night.
(c) Ultrasonic sounds are produced in the sonar system.


ANSWERS
1. Write answers to the following questions.
(a) Why do we hear musical notes when strings of a sitar are plucked?
ANS:      1) Vibration of source is necessary for the production of the sound.
                2) When we pluck the strings of a sitar, they vibrate and we hear characteristic sound.
                3) These characteristics sounds are different musical notes.
                4) Therefore we hear musical notes when strings of a sitar are plucked.

(b) How does a bat find its way in the dark?
ANS:      1) The bats produce ultrasonic sounds while flying in the dark.
                2) That sound is reflected from objects in front of the bat.
                3) From the reflected sound the bat comes to know of the position of things in its surroundings.
                4) Thus it is said that, with the help of ultrasonic sound a bat ‘sees’ with its ears to find its way in the dark.

(c) What is the SONAR system based on?
ANS:      1) Sonar system is based on the ultrasonic sound.
                2) Sonar is a kind of radar system
                3) Ultrasonic sounds are produced and caused to be reflected.
                4) The radar system tells the position of the objects by getting the waves it produces reflected from targets in front.
                5) Sonar system is used to detect impurities inside the metal, also to measure the depth of the ocean floor etc

(d) Why is the sound of the bell smothered when a hand is placed on it?
ANS:      1) Vibration of source is necessary for the production of the sound.
                2) The sound of the bell is produced because vibrations of the bell.
                3) If we place our over the vibrating bell, the vibrations are interrupted.
                4) Therefore, the sound of the bell smothered when a hand is placed on it

2. Fill in the blanks.
(a) Man can hear sounds of sound frequencies between 20 and 20,000 Hz.
(b) Amplitude and frequency are not related.
(c) The period of oscillation depends upon the length of the pendulum.

3. Match the following
                Group ‘A’                                            Group ‘B’
                (a) frequency                                    4. hertz
                (b) period of oscillation                      3. second
                (c) amplitude                                     2. metre
                (d) bat                                              1. ultrasonic sound

4. True or false?
(a) Frequency increases if amplitude is increased.
Ans: False [Even if frequency is increased amplitude remains the same]
(b) A bat uses the principle of radar system while flying at night.
Ans: False [A bat uses ultrasonic sounds while flying at the night]
(c) Ultrasonic sounds are produced in the sonar system.
Ans: True




Propagation of Sound Q/A

 1. Answer the following
(a) Give a simple experiment to show that a medium is necessary for the propagation of sound.
(b) How is sound produced in drums?
(c) What is a noise?
2. Give reasons:
(a) A table player tightens or loosens the bands tying down the membrane.
(b) We hear thunder long after we have seen the flash of lightning.
(c) A surface is necessary for an echo to be heard.
3. Match the column
Group ‘A’                      Group ‘B’
(a) Reflection of sound                  1. The pegs on the sitar.
(b) Pollution of sound                    2. Water
(c) Medium of sound                     3. Echo point
(d) Frequency of sound                  4. Noise
4. Fill in the blanks
(a) A flautist can place figures on the proper holes and produce vibrations of the …………
(b) Sound is heard more clearly …………… as compared to air.
(c) In drums, …………….. vibrates to produce sound.
(d) The speed of light is …………………… times that of the sound.
(e) When temperature increases the speed of sound ……………….


1. Answer the following
(a) Give a simple experiment to show that a medium is necessary for the propagation of sound.
Ans:      Aim – To verify that a medium is necessary for the propagation of sound.
Requirements – 1) Take a round bottomed flask with some water in it and close it with a two holed rubber stopper. 2) Take a two holed rubber stopper and pass a glass rod or wire through one hole. 3)Tie a bell to one end of the rod and fit the stopper to the flask. 4) Pass a glass tube through another hole and attach a piece of rubber tubing fitted with a clamp to close it.
Experiment – 1) Open the clamp and heat the flask till water boils and steam comes out through the rubber tube. 2) Stop heating the flask and clamp the rubber tube shut. 3) Allow the flask to cool.
Observation – 1) The steam inside cools and condenses. 2) We cannot hear the ringing of the bell because after steam condenses, there is no medium left inside to carry the sound out of the flask. 3) When we open the clamp and allow outside air to enter inside, that air acts as medium and hence we hear the sound of the bell.
Figure
Conclusion – The medium is necessary for the propagation of sound.
(b) How is sound produced in drums?
Ans:
1)   A drum is a percussion instrument having a stretched membrane tied very tightly over it.
       2) The tension in the membrane can be varied.
3) When the membrane is struck, the tensed membrane starts vibrating which results in sound.
4) The desired frequency can be obtained by adjusting the tension in the membrane.

(c) What is a noise?
Ans:     
1) Noise is an unwanted sound
2) Noise follows no rules; frequencies change constantly, loudness changes irregularly.
       3) Nothing can be understood if there is noise.
       4) Noise pollution is a social problem.
       Example : Noise of traffic.

2. Give reasons:
(a) A tabla player tightens or loosens the bands tying down the membrane.
Ans:
1) A tabla is a percussion instrument having a stretched membrane tied very tightly over it.
       2) The tension in the membrane can be varied.
3) When the membrane is struck, the tensed membrane starts vibrating which results in sound.
4) The desired frequency can be obtained by adjusting the tension in the membrane.
5) Hence a tabla player tightens the bands tying down the membrane.

(b) We hear thunder long after we have seen the flash of lightning.
Ans:     
1) The speed of sound in air is about 340 metres per second (340 m/s)
       2) Light travels at about 3 x 108  m/sec.
3) That is, light travels at a speed which is about 106   times, or a million times, that of sound.
4) Therefore, though thunder and lightning occur at the same time, the flash of lighting travels faster than sound of thunder.
5) Hence we hear thunder long after we have seen the flash of lightning.

(c) A surface is necessary for an echo to be heard.
Ans:     
1) For an echo to be heard, the sound should be reflected back from some surface.
2) In an echo, the sound is reflected from a flat surface and travels back in the direction from which it came.
3) At echo points the echo is heard only after the sound is reflected from some opposite mountains.
4) Therefore a surface is necessary for an echo to be heard.


3. Match the column
Group ‘A’                    Group ‘B’
(a) Reflection of sound                  3. Echo point
(b) Pollution of sound                    4. Noise
(c) Medium of sound                     2. Water
(d) Frequency of sound                  1. The pegs on the sitar.

4. Fill in the blanks
(a) A flautist can place figures on the proper holes and produce vibrations of the air column.
(b) Sound is heard more clearly through water as compared to air.
(c) In drums, membrane vibrates to produce sound.
(d) The speed of light is 106 or a million times that of the sound.
(e) When temperature increases the speed of sound increases.



FOOD AND NUTRITION

1. Answer the following questions:
(a) What is meant by autotrophic living things?
ANS: (1) Living things need food to survive. 
(2) Some living things can make their own food. They are called autotrophs. Example: Plants make their own food with the help of sunlight.

(b) What is a balanced diet?
ANS: (1) All living things need food for growth and to repair the wear and tear of their bodies. 
(2) For good nourishment, it is important that carbohydrates, proteins, fats as well as minerals and vitamins are provided in proper proportion. 
(3) A diet which includes all these constituents in the right proportion is called a balanced diet.

(c) What is assimilation?
ANS: (1) In multicellular animals, food is taken through the mouth. 
(2) It passes from the mouth into the alimentary canal. 
(3) As it moves forward, food constituents are broken down by action of enzymes into simple chemical substances which are absorbed into the blood. 
(4) They are then used for the growth or repairs the body. This is called assimilation.

(d) How does osmosis takes place in roots?
ANS: (1) The salt solution in the soil enters the root of the plant by a process called osmosis. 
(2) This is function of the root hairs near the tip of the root. 
(3) There is a cell membrane, cell wall around the root hair. 
(4) The fluid in the cells of the root hair is concentrated. 
(5) The salt and water in the soil pass through the semipermeable cell membrane into the cell. 
(6) Gradually, the salt solution reaches the inner part of the root and through the stem to all parts of the plants.

(e) What factors are required by plants for making food?
ANS: Plants require sunlight, cholorphyll, carbon dioxide, and water for making the food.

2. Fill in the blanks:
(a) An amoeba moves with help of pseudopodia.
(b) Plants need light, chlorophyll, carbon dioxide and water for making food.
(c) The saliva is secreted by the salivary glands in mixed in the food, in the mouth itself.
(d) The carbon dioxide in the air in the jar is absorbed by potassium hydroxide.

3. Give reasons:
(a) Raisins soaked in water swells up after some time.
ANS: (1) There is sugar solution inside the cells of raisins. 
(2) The cells are covered by semipermeable membrane. 
(3) The water around the cells enter the cells through the cell membrane and raisins become turgid. 
(4) This process is called osmosis. 
(5) Therefore raisins soaked in water swells up after some time.

(4) Match the following
         Glands
(a) Salivary gland                              2. Digestion of carbohydrates
(b) Gall bladder                                 4. Regulation of sugar level
(c) Pancreas                                       3. Digestion of proteins, fats and carbohydrates

(d) Stomach                                       1. Making food acidic

Propagation of light 3

Propagation of light



Classification of Substances 9

Classification of Substances

































Sound - Production of Sound 10

Sound - Production of Sound 10

Food and Protection of Food 14

FOOD AND PROTECTION OF FOOD
1. Write answers to the following questions.
a)      Name the constituents of food and give five examples of each.
ANS: The constituents of food are,
Carbohydrates – Rice, Wheat, Jowar, Bajra, corn etc
Proteins – Pulses, legumes, eggs, fish, meat ets
Fats – Butter, oil, margarine, cream, ghee etc
Minerals – Sodium, potassium, calcium, iron, phosphorus.
Vitamins – Vitamin A, Vitamin B, Vitamin C, Vitamin D, Vitamin E.
b)      Name some fibrous foods.
ANS: (1) Fruits and leafy vegetables contain a fibrous substance called cellulose. (2) Since cellulose is not digested, we do not get energy from it.
c)       Why it is necessary to preserve foodstuffs?
ANS: (1) Various measures must be adopted to preserve food grains so that they can be made available whenever they are needed. (2) In this process of preservation, the quality of food has also to be maintained. (3) Various methods are used to preserve food from microorganisms and other pests like insects, mice or rat.
d)      What are the various methods of preserving food?
ANS: (1) To prevent wastage of food we can use various methods such as drying, boiling, storing at low temperature, candying, salting and pasteurization. (2) Besides, certain chemical preservatives can also be used to prevent spoilage of food.
e)      What is meant by pasteurization?
ANS: For storage on a large scale, cold stores are used. To preserve milk from getting spoilt, it is first heated to a temperature of 80°C to destroy any micro-organisms in it and then cooled quickly. This process is called pasteurization. Pasteurization is used to preserve mainly milk as well as juices, curry, soup etc.
f)         Give the names of chemical preservatives.
ANS: Some chemical preservatives
 Sodium metabisulphate            Citric Acid Boric Acid Acetic Acid / Vinegar.
2. Fill in the blanks.
a)        At temperature below 5°C in the refrigerator, micro-organisms stop growing.
b)        Growth of micro-organisms depends on temperature.
c)        To prevent spoilage of potatoes due to sprouting gamma rays are used.
3. Match the following.
Group ‘A’                  Group ‘B’
a) carbohydrates                       2. glucose
b) proteins                                3.amino acids
c) fats                                                       1. glycerol
4. Complete the names of these sugars.
F R U C T O S E               G L U C O S E                  S U C R O S E                   L A C T O S E

5. Give reasons.
a)      We boil milk from time to time.
ANS: (1) Cooked food gets spoilt quickly by the growth of micro-organisms in it. (2) Boiling kills the microorganisms. (3) That is why we have to boil foods like milk, soups and curries from time to time to keep them in good condition.
b)      We should include fibrous substances in our diet.
ANS: (1) Fruits and leafy vegetables contain a fibrous substance called cellulose. (2) Since cellulose is not digested, we do not get energy from it. (3) However, it helps in forming the stools and thus expelling the undigested waste part of food.
Q.6. Doctors diagnosed the following disorders during the school medical examination. What did they tell the children to eat?
1.       Ramesh cannot see clearly at night.
Ans : Ramesh can’t see at night because of a disorder of night blindness. He has deficiency of Vitamin A. He should include Vitamin A rich food in his diet such as red and yellow vegetables and fruits like papaya, carrot, pumpkin ets. He should also take plenty of milk in his diet.
2.       The bones in Rosie’s legs are bent.
Ans: bones in Rosie’s legs are bent because of the deficiency of Vitamin D. Rosie would be advised by doctor to include Vitamin D rich foodstuff in her diet like, cod liver oil, fish, eggs etc. Early morning sun rays can produce vitamin D under the skin.
3.       Neela has bleeding gums.
Ans: Neela has bleeding gums because of deficiency of Vitamin C. Doctor would advise Neela to take Vitamin C rich diet. She should eat citrus fruits like orange, lemon, amla and other sour fruits as they are rich in Vitamin C. Sprouted pulses also contain Vitamin C.
4.       Ahmed has a rough skin.
Ans: Ahmed has a rough skin because of deficiency of Vitamin B. Therefore, doctor would advise him to eat Vitamin B rich foodstuff like sprouted pulses, vegetables, milk and eggs.
7. Write notes.
a)      Adulteration of food
ANS: (1) It is necessary that we eat only safe food. However, we sometimes get adulterated foodstuffs. (2) We must be alert while buying any food items. Adulteration can be detected by simple methods. (3) If we eat adulterated food, we are at the risk of falling ill It is an offence to adulterate foodstuffs. (4) To prevent adulteration of food, it is inspected by the Food and Drug Administration department. (5) We should be alert while buying any types of food and drugs.
Example : ………………………………….. (WRITE EXAMPLES)
b)      Use of a refrigerator.
ANS: (1) Using refrigerator we can keep food fresh and away from microorganisms in hygienic conditions. (2) The growth of micro-organisms depends upon temperature. If food is preserved at low temperatures, it lasts longer and better. (3) In a cool place, leafy vegetables remain fresh for a longer time. (4) To preserve milk, leafy vegetables, fruits, cooked food it is necessary to store them at low temperatures. (5) Micro-organisms cannot grow at the temperature inside a refrigerator, i.e. at 5°C, and food remains safe in it.
c)       Cold stores.

ANS: (1) Micro-organisms cannot grow at low temperature, i.e. at 5°C, and food remains safe. (2) Therefore, for storage of milk, fruits or vegetables on a large scale, cold stores are used. (3) However, they get spoilt if the warehouses are not maintained properly. (4) Jams or pickles get spoilt if their jars are not properly sealed or if they do not contain the right proportion of sugar or salt. (5) Micro-organisms from air enter the jars and funguses grow on them. (6) Therefore, warehouses should be well maintained to preserve food and prevent wastage