Science

Course Structure

First Term Course Syllabus

Unit I: Matter – Its Nature & Behaviour

Chapter I: Definition of Matter

• Definition of matter
• Solid, liquid and gas
• Characteristics – shape, volume, density
• Change of state-melting (absorption of heat)
• Freezing
• Evaporation (cooling by evaporation)
• Condensation
• Sublimation

Chapter II: Nature of Matter

• Elements
• Compounds
• Mixtures
• Heterogenous and homogenous mixtures
• Colloids and suspensions

Unit II: Organisation in the Living World

Chapter I: Cell – Basic Unit of life

• Cell as a basic unit of life
• Prokaryotic and eukaryotic cells
• Multicellular organisms
• Cell membrane and cell wall
• Cell organelles; chloroplast, mitochondria, vacuoles, endoplasmic reticulum, Golgi apparatus, nucleus
• Chromosomes – basic structure, number

Chapter II: Tissues, Organs, Organ System, Organism

• Structure and functions of animal and plant tissues
• Types of Tissue (four types in animals; meristematic and permanent tissues in plants)

Unit III: Motion, Force and Work

Chapter I: Motion

• Distance and displacement
• Velocity
• Uniform and non-uniform motion along a straight line
• Acceleration
• Distance-time and velocity-time graphs for uniform motion and uniformly accelerated motion
• Equations of motion by graphical method
• Elementary idea of uniform circular motion

Chapter II: Force and Newton’s Laws

• Force and motion
• Newton’s laws of motion
• Inertia of a body, inertia and mass, momentum, force and acceleration
• Elementary idea of conservation of momentum
• Action and reaction forces

Chapter III: Gravitation

• Gravitation
• Universal law of gravitation
• Force of gravitation of the earth (gravity)
• Acceleration due to gravity
• Mass and weight
• Free fall

Unit V: Food Production

Chapter I: Plant and Animal

• Plant and animal breeding and selection for quality improvement and management
• Use of fertilizers, manures
• Protection from pests and diseases
• Organic farming

Second Term Course Syllabus

Unit I: Matter – Its Nature and Behaviour

Chapter III: Particle nature, basic units

• Atoms and molecules
• Law of constant proportions
• Atomic and molecular masses

Chapter IV: Mole Concept

• Relationship of mole to mass of the particles and numbers
• Valency
• Chemical formula of common compounds

Chapter V: Structure of atom

• Electrons, protons and neutrons
• Isotopes
• Isobars

Unit II: Organisation in the Living World

Chapter III: Biological Diversity

• Diversity of plants and animals – basic issues in scientific naming, basis of classification
• Hierarchy of categories / groups, Major groups of plants (salient features) (Bacteria, Thalophyta, Bryo phyta, Pteridophyta, gymnosperms and Angiosperms)
• Major groups of animals (salient features) (Non-chordates up to phyla and chordates up to classes)

Chapter IV: Health and Diseases

• Health and its failure
• Infectious and Non-infectious diseases, their causes and manifestation
• Diseases caused by microbes (Virus, Bacteria and protozoans) and their prevention, Principles of treatment and prevention. Pulse Polio programmes

Unit III: Motion, Force and Work

Chapter IV: Floatation

• Thrust and pressure
• Archimedes’ principle
• Buoyancy
• elementary idea of relative density

Chapter V: Work, energy and power

• Work done by a force, energy, power
• Kinetic and potential energy
• Law of conservation of energy

Chapter VI: Sound

• Nature of sound and its propagation in various media, speed of sound, range of hearing in humans
• Ultrasound
• Reflection of sound; echo and SONAR
• Structure of the human ear (auditory aspect only)

Unit IV: Our Environment

Chapter I: Physical Resources

• Air, Water, Soil
• Air for respiration, for combustion, for moderating temperatures
• Movements of air and its role in bringing rains across India
• Air, water and soil pollution (brief introduction)
• Holes in ozone layer and the probable damages

Chapter II: Bio-geo chemical cycles in nature

• Water
• Oxygen
• Carbon
• Nitrogen

Practical Topics: First Term

Test

• The presence of starch in the given food sample
• The presence of the adulterant metanil yellow in dal

Prepare

• A true solution of common salt, sugar and alum
• A suspension of soil, chalk powder and fine sand in water
• A colloidal solution of starch in water and egg albumin/milk in water and distinguish between these on the basis of −
  • Transparency
  • Filtration criterion
  • Stability

Prepare

• A mixture
• A compound

By using iron filings and sulphur powder, distinguish between these on the basis of −

• Appearance, i.e., homogeneity and heterogeneity
• Behaviour towards a magnet
• Behaviour towards carbon disulphide as a solvent
• Effect of heat

Carry out the following reactions and classify them as physical or chemical changes:

• Iron with copper sulphate solution in water
• Burning of magnesium in air
• Zinc with dilute sulphuric acid
• Heating of copper sulphate
• Sodium sulphate with barium chloride in the form of their solutions in water

Prepare stained temporary mounts of:

• Onion peel and
• Human cheek cells and to record observations and draw their labeled diagrams

Identify

• Parenchyma and sclerenchyma tissues in plants
• Stripe muscle fibers and nerve cells in animals
• Prepare slides and to draw their labeled diagrams

Separate

• Components of a mixture of sand
• Common salt and ammonium chloride (or camphor) by sublimation

Determine

• Melting point of ice
• Boiling point of water

Establish

• Relationship between weight of a rectangular wooden block lying on a horizontal table and the minimum force required to just move it using a spring balance

Determine

• Mass percentage of water imbibed by raisins

Practical Topics: Second Term

Verify

• Laws of reflection of sound

Determine

• Density of solid (denser than water) by using a spring balance and a measuring cylinder

Establish

• Relation between the loss in weight of a solid when fully immersed in
  • Tap water
  • Strongly salty water, with the weight of water displaced by it by taking at least two different solids

Observe and compare

• Pressure exerted by a solid iron cuboid on fine sand/ wheat flour while resting on its three different faces and to calculate the pressure exerted in the three different cases.

Determine

• Velocity of a pulse propagated through a stretched string/slinky.

Study

• Characteristic of Spirogyra/Agaricus, Moss/Fern, Pinus (either with male or female cone) and an Angiospermic plant
• Draw and give two identifying features of the groups they belong to

Observe

• Given pictures/charts/models of earthworm, cockroach, bony fish and bird. For each organism, draw their picture and record −
  • One specific feature of its phylum
  • One adaptive feature with reference to its habitat

Verify

• Law of conservation of mass in a chemical reaction

Study the external features of:

• Root
• Stem
• Leaf and
• Flower of monocot and dicot plants