Bis Science II

SCIENCE AND TECHNOLOGY – II OMTEX CLASSES 5th year S.S.
OMTEX CLASSES
SCIENCE AND
TECHNOLOGY
PART TWO
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CLASSES : - OMTEX CLASSES

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SCIENCE AND TECHNOLOGY – II OMTEX CLASSES 5th year S.S.C
SUCCESSFULLY
STEPPING INTO THE TH YEAR 5
IN ORDER TO
ACHIEVE ONCE AGAIN SUCCESS

INDEX
PAGE
CH.NO CHAPTER NAME
NO
1 METALS AND NON-METALS
2 COMPOUNDS OF METAL AND NON-METALS
3 CHEMISTRY OF CARBON COMPOUNDS
4 FOOD AND FOOD ADULTERATION
5 NUTRIENTS
6 FOOD SPOILAGE AND WASTAGE
7 DISEASES AND DISORDERS -1
8 DISEASES AND DISORDERS -11
9 DIETARY DEFICIENCY DIESEASES
10 DIESEASES DUE TO OVERINTAKE OF SOME NUTRIENTS
11 HUMAN HEALTH AND HYGIENE
12 BIO-TECHNOLOGY

METALS AND NON-METALS

SCIENTIFIC REASONS
1. Metals have electropositive character. (Text Book)
1. The atoms of metals have less than four electrons in their outermost orbits.
2. They can form positive ions by losing these electrons.
3. The property of metals to form positive ions by losing electrons is called its electropositive characters.
2. Limestone is mixed with iron ore for extraction of iron in blast furnace. (Text Book)
1. In the blast furnace, limestone decomposes to calcium oxide.
2. Calcium oxide combines with silica present in Iron ore to form a slag of calcium silicate.
3. This slag can be easily removed from the bottom of the blast furnace.
4. Hence, limestone is mixed with iron ore for extraction of iron in blast furnace.
3. Aluminium oxide is classified as an amphoteric oxide. (Textual Book)

1. Aluminium oxides have acidic as well as basic functions and reacts with acids as well as alkalies
to form salt and water.
2. An oxide which can have acidic as well as basic functions is called an amphoteric oxide. They
react with acids as well as bases to form salt and water.
3. Hence, Aluminium oxide (Al2O3) is classified as an amphoteric oxide.
4. Sulphur deposits on the earth’s surface are found as rhombic sulphur. (Text Book)
Ans. Sulphur has catena ting power. It has two crystalline allotropes
a. Monoclinic and b. Rhombic
1. Monoclinic sulphur is stable between 94.50C and 1200C. This temperature is much higher than
the average temperature of the earth’s surface.
2. Rhombic sulphur is stable at the temperature below 94.50C. Over a period when monoclinic
sulphur is cooled, it is get converted into rhombic sulphur.
Hence, sulphur deposits on the earth’s surface are found as rhombic sulphur.
5. We can obtain a fountain of ammonia gas. (Text Book)

Ans. We can obtain a fountain of ammonia gas in the following manner.
1. Ammonia gas is highly soluble in water. A test tube is filled with ammonia gas.
2. A Jet Tube is fixed with test tube using a rubber cork.
3. Red litmus solution is taken in the beaker.
4. The test tube is fixed to a stand and the open end of the jet tube is inserted in the litmus solution.
5. Red litmus solution is sucked in the test tube, since ammonia is a colourless basic gas and hence it turns
red litmus solution blue, hence blue fountain is formed.

6. Leafy vegetables are to be included in the daily diet.
1. For maintaining the good health of the body vitamins and minerals are required.
2. Leafy vegetables are rich source of vitamins, minerals and fibres.
3. Therefore, leafy vegetables are to be included in our diet.
7. Food should always be well covered.
1. Food left uncovered is likely to get contaminated with dust and harmful germs.
2. Germs or toxins from germs cause food poisoning.
3. Food poisoning causes vomiting, diarrhoea, etc.
4. Therefore, food should always be well covered.
8. Simple washing of vegetables and raw meat is very useful.
1. Germs or toxins from germs cause food poisoning.

2. Food, if poisoned, causes vomiting, diarrhoea and stomach ache.
3. Vegetables and raw meat, if washed properly before cooking, reduces the chances of food
poisoning,
4. Therefore, washing of vegetables and raw meat is very useful.
9. Milk is considered as complete food.

1. For proper growth and development, out body needs nutrients like carbohydrates, proteins, fats,
vitamins and minerals besides water
2. Milk contains almost all the nutrients required for growth.
3. Therefore, milk is considered as the complete food.
10. Regular consumption of adulterated mustard oil is dangerous.

1. Mustard oil is usually adulterated with Argemone oil.
2. Prolonged consumption of mustard oil adulterated with Argemone oil causes a disease called
epidemic dropsy.
3. The subject suffering from epidemic dropsy may die due to cardiac failure.
Therefore regular consumption of adulterated mustard oil is dangerous.
11. A regular supply of dietary proteins is required for growth and maintenance.
1. The cells and tissues of the body are made up of proteins.
2. The chemical reactions that take place in our body are catalysed by enzymes. These enzymes are
nothing bur proteins.
3. Proteins regulate growth, development and metabolism which are necessary for growth and
maintenance.
4. Therefore a regular supply of dietary proteins is required for growth and maintenance.
12. Diet should contain food with insoluble fibres.

1. Insoluble fibres provide roughage.
2. Roughage is necessary for the elimination of faeces.
3. Therefore diet should contain insoluble fibres.
13. Vitamins are required in small amounts.

1. Unlike other nutrients our body uses vitamins without breaking them.
2. Therefore vitamins are required in small amounts.

14. One must drink plenty of water.

1. Water is the major component of blood which supplies food and oxygen to the cells of the
body.
2. Water helps in regulating the body temperature.
3. Water helps in the elimination of excretory wastes.
4. Therefore one must drink plenty of water.
15. Milk is good for health.

1. Milk contains vitamins A,D, K and B-complex, minerals and water, besides proteins, fats and
carbohydrates which are necessary for health.
2. It is a rich source of calcium.
3. Milk, therefore, is good for health.
16. Excess intake of vitamin B and C has no ill effect on human body.
1. Vitamins B and C are water soluble vitamins.
2. Unlike fat soluble vitamins, these vitamins are not stored in the body.
3. Excess intake of these vitamins results in excretion of surplus vitamins in the urine.
4. Therefore, excess intake of vitamin B and C has no ill effect on human body.
17. Dried food grains remain unspoiled for long period.

1. Dried food grains do not contain enzymes which spoil the food.
2. Dried food grains do not contain water which helps in the growth of micro organisms which
spoil the food.
3. Owing to the reasons mentioned above dried food grains remain unspoiled for long time.
18. Spoilage of onions and potatoes is prevented by gamma radiations.

1. Potatoes and onions sprout during storage.
2. Sprouting leads to qualitative and quantitative losses of their nutritive values.
3. Exposure of onions and potatoes to gamma radiations prevent their sprouting.
4. Therefore, spoilage of onions and potatoes is prevented by gamma radiations.
19. The knowledge of the factors affecting growth of micro organisms is very useful in food preservation.
1. Growth of micro organisms and their propagation in food is one of the important factors of
food spoilage.
2. Micro organisms contaminate the food and spoil them.
3. Micro organisms decrease the nutritive value of food by using the nutrients in food to grow and
multiply.
4. Therefore, the knowledge of the factors affecting the growth of micro organisms is very useful
in food preservation.
20. Foods like milk, fruit, vegetables, eggs and meat get spoiled fast.
1. The growth and propagation of micro organisms in food is one of the important factors of food
spoilage.
2. The food substances rich in nutrients favour the growth of micro organisms as a result of which
they get spoiled.
3. Milk, fruits, vegetables, eggs and meat contain plenty of nutrients as a result of which the
micro organisms grow rapidly on them and spoil them fast.

21. Low temperature also prevents self – spoilage of food.

1. Plant and animal food contain naturally occurring enzymes. These enzymes are more active at
high temperature and spoil the food.
2. Low temperature lowers the action of enzymes and prevents the self – decomposition of food,
thus preventing the spoilage of food.
3. Therefore, low temperature also prevents the self – spoilage of food.
22. Use of hooks for gunny bags should be avoided.

1. Rough handling of food grains causes their wastage.
2. Use of hooks for gunny bags lead to considerable loss of food.
3. Therefore use of hooks for gunny bags should be avoided.
23. Lack of insulin causes diabetes.

1. β cells of Islets of Langerhans in Pancreas in our body secrete a hormone called Insulin.
2. Insulin manages to control the level of glucose in our blood.
3. But due to malfunctioning in the β cells, pancreas fail to produce insulin.
4. In the absence of insulin the glucose level in the blood rises up leading to diabetes.
5. Hence, lack of insulin causes diabetes.
24. Cancerous condition is known as Malignancy.

1. Due to uncontrolled division of cells, tumour is formed.
2. Tumour formed may be harmless or harmful.
3. The harmful tumour is known as malignant tumour.
4. Thus, the tumour causing cancer is malignant tumour and the cancer condition is known as
malignancy.
25. Tobacco chewing is harmful for health.

1. Tobacco contains a poisonous substance called Nicotine.
2. During tobacco chewing a great portion of the juice is absorbed even if the saliva is not
swallowed.
3. The excessive chewing of tobacco may often cause cancer of the lip and tongue, impaired
vision and nervous tremor.
4. Hence, tobacco chewing may be harmful for the health as it may cause cancer.
26. Contact with Ultraviolet rays should be avoided.

1. Ultraviolet rays are mutagenic and carcinogenic.
2. These rays damages the DNA in several ways.
3. Damage to DNA is presumed to be the basic mechanism of carcinogenicity with radiant
energy,
4. This can prove dangerous for the health of an individual and can even cause death.
5. Hence contact with Ultraviolet rays should be avoided.
27. Our body should be protected from mosquito bite.

1. The parasite which causes malaria lives in the red blood corpuscles of peripheral blood.
2. Infection of this parasite to human being occurs by the bite of an infected female anopheles
mosquito.
3. Therefore, our body should be protected from mosquito bite in order to prevent malaria.
28. We should avoid eating contaminated food.

1. Consumption of contaminated food may result into a disease called Ascariasis.
2. It is caused by an intestinal helminth parasite, Ascaris Lumbricoides (round worm).
3. This Ascaris larvae cause bleeding in liver, heart, lungs, sudden contraction of muscles, fever
anaemia etc.
4. Hence contaminated food should not be consumed to avoid Ascariasis.
29. Sharing of razors, needles, syringes, towels should be avoided.

1. Poor personal hygienic habits and unsafe sanitary conditions can cause diseases in a healthy
individual.
2. Use of shared razors, needles, syringes, towels, can cause hepatitis B and AIDS.
3. It can spread from one infected individual to another.
4. Thus sharing of razors, needles, syringes, towels should be avoided to prevent Hepatitis B and
AIDS.
30. Unlawful sexual contact should be avoided.

1. Unlawful sexual contact results in STD’s.
2. AIDS, Syphilis, Gonorrhoea, Soft chancre donovanosis, yaws; LGV etc. are communicable
diseases that are transmitted by sexual contact.
3. There is no vaccine or cure for AIDS. But the only means at present available is health
education.
4. Hence unlawful sexual contact should be avoided to prevent ourselves from various sexually
transmitted diseases.
31. Deficiency of vitamin K does not occur normally.

1. Vitamin K helps in blood clothing.
2. It is synthesized by micro organisms present in the intestine of higher animals including human
beings.
3. Since most of the required vitamin K is manufactured by the body itself, deficiency of vitamin
K does not occur normally.
32. The races like Negroes develop rickets more likely than light skinned people.
1. Our body is capable of vitamin D synthesis with the help of sunlight under our skin.
2. The pigment melanin present in the dark skin of negroes filter out essential rays of sunlight
required in the biological synthesis of vitamin D.
3. This obstructs the synthesis of vitamin D leading to its deficiency and the disease rickets.
4. In light skinned people, as the melanin content in their skin is low, vitamin D is synthesized
adequately.
5. Hence, races like negroes develop rickets more likely than light skinned people.
33. in adults, osteomalacia occurs due to deficiency of calcium and phosphorus minerals.
1. Minerals like calcium and phosphorus are essential for proper growth and development of
strong bones and teeth.
2. Deficiency of both these minerals in adults results in softening of the bones.
3. This condition is called as osteomalacia.
4. Hence, in adults, osteomalacia occurs due to deficiency of calcium and phosphorus minerals.
34. Iron deficiency causes anaemia.

1. Iron is essential for the formation of haemoglobin in the blood.
2. Haemoglobin carries oxygen to various cell in our body.
3. Due to the deficiency of iron, the haemoglobin level in the blood goes down which leads to
anaemia.
35. The common salt fortified with small quantities of sodium or potassium iodated is widely used throughout India.
1. Iodine is required for the synthesis of thyroid hormones thyroxin and triodothyronine.
2. Iodine deficiency leads to various diseases such as cretinism, neonate hypothyroidism, juvenile
hypothyroidism, impaired hearing and brain development and function.
3. Fortification of common salt with small quantities of sodium or potassium iodated supplies the
required quantity of iodine to the body.
4. It is the most economical, convenient and effective means of mass prophylaxis.
5. Hence the common salt fortified with small quantities of sodium or potassium iodated is
widely used throughout India to prevent iodine deficiency.
36. Atherosclerosis is characterised by the deposition of cholesterol in the arterial walls.

1. Arthrosclerosis is a condition where the arteries become less elastic and narrower.
2. The cholesterol level in the blood plasma increases due to excessive consumption of saturated fats.
3. This leads to accumulation and deposition of cholesterol in the connective tissue of arterial walls.
4. Hence, arteriosclerosis is characterized by the deposition of cholesterol in the arterial walls.
37. Smoking acts as a risk factor for CHD.

1. Tobacco smoke may cause carbon monoxide induced atherogenesis.
2. It may result into rise in blood pressure by nicotine stimulation and myocardial oxygen
demand.
3. This may lead to the risk of death from Coronary Heart Diseases (CHD)
4. Hence, smoking acts as a risk factor for CHD.
38. Hypervitaminosis does not occur in case of water soluble vitamins.

1. The symptoms shown by the excessive intake of particular vitamins are collectively called
Hypervitaminosis.
2. B complex vitamins and Vitamin C are water soluble vitamins.
3. When these water soluble vitamins are taken in excess, they are excreted through urine and not
stored in the body.
4. Hence, Hypervitaminosis does not occur in case of water soluble vitamins.
39. The biomedical concept of health was found to be inadequate.

1. Traditionally health has been viewed as an absence of disease.
2. If one was free from disease then the person was considered healthy.
3. However, this biomedical concept could not help to solve major problems of mankind such as
malnutrition, accidents, drug abuse, mental illness, population explosion etc.
4. Hence, the biomedical concept of health was found to be inadequate.
40. It seems that female literacy plays a key role in improving the health situation.
1. In the recent years a lot of improvement is seen in health situation.
2. This is because more and more people especially females are getting educational and they take
care of the health of the family.
3. They are utilising the health facilities provided by the government at a high rate.
4. Since there is a growth in female literacy and improvement in health situation, it seems that
female literacy plays a key role in improving the health situation.
41. Primary health approach has been described as ‘Health by the people’ and ‘placing people’s health in people’s hand.
1. Primary heath care concept was an outcome of the international conference in Alma Ata,
USSR.
2. According to this concept scientifically sound and socially acceptable methods and technology
are made accessible to people in the community through their full participation.
3. Hence, primary health has been described as ‘health by the people’ and ‘placing people’s
health in people’s hands’.
42. Nails should be kept clean and cut – short periodically.

1. Dirt will lodge under long nails and may carry infection.
2. Along with the food, the dirt and the germs enter into the stomach and may cause various diseases.
3. Hence nails should be kept clean and cut short periodically.
43. Tight – fitting clothing should be avoided.

1. Tight fitting clothing interferes with the normal circulation of flood.
2. It also affects respiration, digestion and the action of muscles.
3. Hence tight fitting clothing should be avoided.
44. In earlier days insulin was not affordable for common public.
1. In diabetic condition, insulin is supplied externally to bring down the glucose level in the
blood.
2. This insulin was obtained from the animals such as horse.
3. It is very costly affair.
4. Hence, insulin was not available in required quantity and also at affordable cost for common public.
45. Biotechnology can be used to develop plants, which resists herbicides.

1. Chemicals known as herbicides are used to kill the herbs. But these herbicides also kill crop plants.
2. By using biotechnology we can develop plants which resist herbicides.
3. This would allow the use of herbicides without affecting the crop plants.
4. Hence, to avoid a major crop loss, biotechnology is used to develop plants, which resists herbicides.
46. Protein injection is better than vaccination.

1. Vaccination may produce adverse effects and is a risk because killed or weakened disease
causing microbes are injected into the body.
2. In protein injection, instead of weakened or killed bacteria and viruses, the proteins produced
by them are injected into the body in pure form.
3. These proteins stimulate immune system protecting the person from diseases.
4. Hence, protein injection is better than vaccination as it avoids the risks.
47. Hereditary diseases are non – curable.

1. Many diseases are hereditary.
2. It means that they are transmitted to the next generation from the parents.
3. There is no cure for these hereditary diseases as they are caused due to faulty genes in the body of an
individual.
4. Hence, hereditary diseases are non – curable.
48. Transgenic potatoes cannot be cooked.

1. Potatoes which make proteins of disease causing bacteria are called transgenic potatoes.
2. When man or animal eat these potatoes their body would be immunized against cholera or diseases
caused by a bacterial called Escherichia Coil.
3. Cooking of such transgenic potatoes would destroy the ‘protein’ of disease causing bacteria.
4. Hence, transgenic potatoes cannot be cooked.
49. Consumption of liver should be avoided in pregnancy.

1. High concentration of vitamin A is stored in liver.
2. Vitamin A in large amounts may be toxic to adults as well as children.
3. It may cause abnormalities in the development of foetus.
4. Hence, consumption of liver should be avoided in pregnancy.
50. Excessive intake of calories should be avoided.

1. When calorie rich foods such as fats and carbohydrates are consumed in large proportion
various health hazards occur in human beings.
2. Obesity, diabetes, hypertension, renal and cardiovascular diseases, disorders of liver and gall
bladder etc. are the major health hazards from over nutrition.
3. This can be fatal for the health of the individual and may even lead to death.
4. Hence, excessive intake of calories should be avoided.
51. Excessive intake of saturated fat in our diet should be avoided.

1. When the saturated fats are consumed in very large proportion, there occur various disorders
such as arterio - sclerosis, hypertension and coronary attack.
2. Atherosclerosis is characterised by the deposition of cholesterol and cholesterol ester in the
connective tissue of arterial walls.
3. Such deposition of cholesterol occurs when the cholesterol level in the blood plasma increases
due to excessive consumption of saturated fats.
4. Hence, excessive intake of saturated fat in our diet should be avoided.
52. Excessive intake of fluorine should be avoided.

1. Fluorine is essential for normal mineralization of bones and formation of dental enamel.
2. However excess ingestion causes dental fluorosis and skeletal fluorosis.
3. Hence, Excessive intake of fluorine should be avoided.
53. Administration of large doses of vitamin A to infants and small children should be avoided.
1. Hypervitaminosis A may occur due to the administration of a large doses of vitamin A to
infants and small children.
2. Symptoms include headache, nausea, vomiting drowsiness, loss of appetite, painful joints, liver
enlargement, bleeding of lips and loss of hair.
3. Hence, administration of large doses of vitamin A to infants and small children should be
avoided.
54. We should avoid over intake of vitamin D.

1. Excess intake of vitamin D leads to Hypervitaminosis, characterized by hyercalcemia, hyper
phosphetomia, nausea, vomiting, diarrhoea, anorexia, thirst or drowsiness.
2. Metastatic calcification may occur in kidneys, arteries, bronchi and other sites.
3. The patient may lapse into coma, while cardiac arrhythmias and renal failure may occur.
4. Hence, we should avoid over intake of vitamin D.
55. Intake of common salt should be restricted.

1. Normal intake of common salt should be 5gm/per day.
2. Excess consumption of common salt through food leads to rise in blood pressure called
hypertension.
3. It may further lead to Coronary Heart Disease (CHD)
Hence, intake of common salt should be restricted to avoid hypertension.

DISTINGUISH BETWEEN
1. RHOMBIC SULPHUR AND MONOCLINIC SULPHUR
Rhombic Sulphur Monoclinic Sulphur

1. The crystals of rhombic sulphur are rhombic. 1. The crystals of monoclinic sulphur are
2. It is the most stable allotrope of sulphur at monoclinic or needle shaped.
normal temperature. 2. It is stable only above 94.50C
3. It is opaque. (non – transparent) 3. It is Transparent.
4. It is converted into monoclinic sulphur when 4. AT temperature lower than 94.50C, it is
heated above 94.50C. slowly converted into rhombic sulphur.
2. CARBON DIOXIDE AND AMMONIA.
Carbon dioxide Ammonia

1. Carbon dioxide is odourless. 1. Ammonia has sharp, pungent and irritating odour.
2. it is collected by upward displacement of air. 2. It is collected by the downward displacement of air.
3. It turns moistened blue litmus red. 3. It turns moistened red litmus blue.
4. It is fairly soluble in water 4. It is highly soluble in water.
3. HYDROGEN SULPHIDE AND AMMONIA
Hydrogen Sulphide Ammonia

1. Hydrogen sulphide has an offensive odour 1. Ammonia has a sharp, pungent and irritating
like that of rotten eggs. odour.
2. It is acidic in nature. 2. It is basic in nature.
3. It is collected by upward displacement of air. 3. It is collected by the downward displacement
4. It turns moist blue litmus paper red. of air.
4. It turns moist red litmus paper blue.
4. METALS AND NON-METALS.

Metals Non-metals
1. Physical state: - Under ordinary conditions of 1. Physical state: - Under ordinary temperature,
pressure and temperature, metals are generally non-metals may be solid, liquid or gaseous.
solid, except mercury and gallium which are liquids.
2. Lustre: - Metals usually have a high lustre 2. Lustre: - Non-metals lack lustre, except carbon
called metallic lustre. as diamond and iodine.
3. Density: - Metals usually have high density, 3. Density: -Non-metals have low density
except sodium and potassium.
4. Ductility and malleability: - Metals are ductile 4. Ductility and Malleability: - Non metals are not
and malleable. ductile and malleable.

5. ALIPHATIC HYDROCARBONS AND AROMATIC HYDROCARBONS.
Aliphatic Hydrocarbons Aromatic hydrocarbons.

1. The hydrocarbons, whose molecules are in 1. The cyclic hydrocarbons which are related to
the form of open chains, are called benzene are called aromatic hydrocarbons.
aliphatic hydrocarbons.
2. They are alkanes, alkenes and alkynes. 2. They are like benzene.
3. They are odourless. 3. They have typical odours.
4. Examples. Methane, ethylene 4. Example. Benzene.
6. SATURATED HYDROCARBONS AND UNSATURATED HYDROCARBONS.
Saturated hydrocarbons Unsaturated hydrocarbons.

1. In saturated hydrocarbons, the carbon atoms 1. In unsaturated hydrocarbons, the valencies
are linked to each other only by single of carbon atoms are not fully satisfied by
covalent bonds. single covalent bonds.
2. They contain only single bonds. 2. They contain carbon to carbon double or
triple bonds.
3. Their general formula is CnH2n+2 3. Their general formula is CnH2n or CnH2n-2
7. OPEN CHAIN HYDROCARBON AND CLOSED CHAIN HYDROCARBON
Open chain hydrocarbon Closed chair hydrocarbon
1. A hydrocarbon in which the chain of carbon 1. A hydrocarbon in which the chain of carbon
atoms is not cyclic is called the open chain. atoms is present in a cyclic form or ring
form is called the closed chain.
2. All aliphatic hydrocarbons contain open chains. 2. All aromatic hydrocarbons contain closed chains.
8. FAT SOLUBLE VITAMINS V/S WATER SOLUBLE VITAMINS
Fat soluble vitamins Water soluble vitamins

1. Vitamins that are soluble in fat are called 1. Vitamins that are soluble in water are
fat soluble vitamins. called water soluble vitamins.
2. Vitamins such as A, D, E and K are fat 2. Vitamins of B- complex group and
soluble vitamins. vitamin C are water soluble vitamins.
3. Fat soluble vitamins are stored in body’s 3. Water soluble are not stored in the body
fat and we need not take them every day. and we need to take them every day.
9. CHROMOSOMAL DISORDER AND MONOGENIC DISORDER.
CHROMOSOMAL DISORDER MONOGENIC DISORDER

1. This disorder is due to addition or deletion 1. This disorder involves single mutant genes.
of a chromosome.
2. Changes take place in the number of 2. Changes take place in genes (mutation)
chromosomes. (karyotype)
3. Down’s Syndrome or Trisomy of 21st pair 3. Albinism and Haemophilia are monogenic
disorders.

10. DOWN SYNDROME AND ALBINISM.

Down Syndrome Albinism
1. Occurs when there is addition of an extra 1. Occurs when changes take place in a gene responsible
chromosome in pair no 21. for formation of a pigment called melanin.
2. The karyotype shows 47 chromosomes. 2. The karyotype shows 46 chromosomes.
3. It results into mental retardation. 3. It results in absence of melanin.
11. MEGALOBLASTIC ANAEMIA AND SICKLE – CELL ANAEMIA.

Megaloblastic anaemia Sickle – cell anaemia
1. In this disorder RBC’s do not mature. 1. Maturation of RBC’s takes place.
2. It occurs due to deficiency of 2. It occurs when 6th amino acid i.e. glutamic
cyanocobalamine. acid is replaced by valine.
3. RBC’s Remain large in size. 3. Normal elliptical RBC’s become sickle
shaped.
4. It is a cellular disorder. 4. It is a molecular disorder.
5. This disorder cannot be inherited. 5. This disorder can be inherited.
12. CANCER AND AIDS
Cancer AIDS
1. Uncontrolled increase in rate of cell division 1. The infection by HIV results into AIDS.
results into cancer.
2. It is not a communicable disease. 2. It is a communicable disease.
3. Environmental factors may cause cancer. 3. Environmental factors do not cause AIDS.
4. Unhealthy habits like smoking, tobacco 4. Unlawful sexual contact, blood transfusion,
chewing, alcohol drinking may cause cancer. shared needles and syringes etc may transmit
the virus from person to person.
13. HEPATITIS A AND HEPATITIS B
Hepatitis A Hepatitis B
1. It is caused by Hepatitis A virus. (HAV) 1. It is caused by Hepatitis B Virus. (HBV)
2. Infection occurs through contaminated food 2. Infection occurs through blood transfusion,
or water. from mother to babies, use of shared razors,
sexual contact etc.
3. There is not specific treatment but curable. 3. There is not specific treatment and is
incurable.
4. It cannot be transmitted through sexual contact. 4. It can be transmitted through sexual contact.
14. NYCTALOPIA AND XEROPHTHALMIA
Nyctalopia Xerophthalmia
1. It is characterised by poor vision in dim 1. It is characterised by conjuctival xerosis,
light. bitot’s spots, corneal xerosis, corneal
2. It occurs when liver stores of vitamin A are ulceration with Xerosis or Keratomalacia.
nearly exhausted. 2. It occurs when there is severe deficiency of
3. It is also known as Night blindness. vitamin A in the body.
3. It is also known as ‘dry eye’.

15. KWASHIORKOR AND MARASMUS

Kwashiorkor Marasmus
1. Kwashiorkor is caused due to deficiency 1. Marasmus is caused due to deficiency of
of only proteins. protein and all types of food.
2. It results into fatty liver (Hepatomegaly). 2. Hepatomegaly is absent.
3. There is mild or no muscle wasting. 3. There may be severe muscle wasting.
4. Appetite is usually good. 4. Appetite is usually poor.
5. Moon face is observed. 5. Moon face is absent.
6. Growth rate reduction. 6. Growth rate reduction is severe.
16. SCURVY AND RICKETS

Scurvy Rickets
1. Deficiency of vitamin C leads to scurvy. 1. Deficiency of vitamin D leads to rickets.
2. It leads to swelling and bleeding of gums. 2. It leads to deformities in bones.
3. It shows symptoms like anaemia and 3. Symptoms seen are late eruption of teeth
weakness. and swollen knees, ankles, wrists etc.
17. BERI – BERI AND PELLAGRA.

Beri – Beri Pellagra
1. Deficiency of vitamin B1 (Thiamine) causes 1. Deficiency of vitamin B5 (Niacin) causes
Beri – Beri. pellagra.
2. It is characterised by polyneuritis, muscular 2. It is characterised by diarrhoea,
atrophy and cardiovascular changes. dermatitis and dementia.

DIAGRAM
1. AMMONIA FOUNTAIN
2. MAGNETIC SEPARATOR

3. BLAST FURNACE
4. ELECTROLYSIS OF FUSED ALUMINA

5. KIPP’S APPARATUS
6. EPIDEMIOLOGICAL TRIAD

7. STRUCTURE OF HIV.
7. Balanced diet food pyramid

USES
1. TWO USES OF SULPHUR
1. Sulphur is used to manufacture sulphuric acid, carbon disulphide, sulphur dioxide etc..,
2. Sulphur is used in fire works.
3. Sulphur is used as an antiseptic ointment.
4. Sulphur is used in vulcanisation of rubber.
2. TWO USES OF CARBON DIOXIDE

1. It is used I the manufacture of baking soda and washing soda.
2. It is used in fire extinguisher.
3. Solid carbon dioxide (Dry ice) is used as coolant.
4. It is used in the manufacture of aerated drinks.
3. TWO USES OF AMMONIA

1. Ammonia is used in the manufacture of fertilizers like ammonium sulphate and ammonium nitrate.
2. Aqueous solution of ammonia is used as a laboratory reagent.
3. Ammonium chloride is used in dry cell.
4. TWO USES OF HYDROGEN SULPHIDE (H2S)

1. It is used as a reducing agent
2. In the laboratory it is used to identify the basic radicals.
5. TWO USES SODIUM BICARBONATE (BAKING SODA)

1. In the preparation of cakes, bread to make them spongy.
2. It also used in the fire extinguisher
6. TWO USES PLASTER OF PARIS (POP)

1. It is used to set the fractured bones
2. It also used in the laboratory for sealing the air gaps.
7. TWO USES FERROUS SULPHATE (GREEN VITRIOL)

1. It is used to prepare blue black ink.
2. It also used as an insecticide.
8. TWO USES COPPER SULPHATE OR CUPPRIC SULPHATE (BLUE VITRIOL)

1. It is used prepare Bordeaux mixture which is pesticide.
2. It is used in electroplating and electro refining of metal.
9. TWO USES POTTASIUM ALUMINIUM SULPHATE (K2SO4 AL2 (SO4)3, 24 H2O (ALUM)
1. Potash alum is used in the purification of drinking water by decantation of suspended particles.
2. It is used to stop bleeding from a fresh cut.
3. It is used in the paper industry.
4. Alum and burnt alum are used as ingredients in medicines.
10. STATE THE USE OF DRY ICE.

1. Dry ice is used as a coolant in storage
11. STATE THE USES OF STEEL?

Ans. Steels are used in Construction of ships, vehicles, bridges etc.
12. STATE THE USES OF STAINLESS STEEL.

Ans. Stainless steel is used in Utensils, cutlery, automobile parts, surgical instruments etc.
13. STATE THE USES OF TUNGSTEN STEEL.

Ans. Tungsten steel is used in High speed cutting tools.
14. STATE THE USES OF MANGANESE STEEL.

Ans. Manganese steel is used in rock drills.
15. STATE THE USES OF DURALUMIN.

Ans. Duralumin is used in parts of sir of air crafts and buses, cooker, etc.
16. WHAT ARE THE USES OF ALUMINIUM?

The uses of aluminium are
1. Aluminium is used to make utensils and electrical cables as it is a good conductor of heat and
electricity.
2. It is used to manufacture paints, packaging material and aircraft parts.
3. Thin foils of aluminium are used for packaging food stuff, soaps, tea leaves, etc. It is used in
thermite welding.
17. STATE THE IMPORTANT USES OF VINEGAR.

Ans. Vinegar is used for preserving food articles like pickles and sauces.
18. METHANE (CH4)

Ans. The uses of Methane are
1. Methane is used as a domestic fuel for cooking.
2. It is used to prepare carbon black which is used for making painting ink.
3. It is used to prepare hydrogen.
4. It is used to prepare industrially important organic compounds like methyl alcohol,
formaldehyde, methyl chloride, carbon tetrachloride and chloroform.
19. METHYL ALCOHOL (METHANOL) (CH3OH)

Ans. The uses of methyl alcohol are
1. Methyl alcohol is used as a solvent for wood polish, paints, varnishes, etc.
2. It is used in the preparation of perfumes.
3. It is used to make methylated spirit.
20. ETHYLENE (CH2 = CH2)

Ans. The uses of Ethylene are
1. It is used to prepare polyethylene plastics which are used to prepare fibres, bags, cloth, pipes, cables
and water tanks.
21. FREON (CCl2F2)

Ans. The uses of Freon are
1. It is used in refrigeration and air conditioning as a cooling agent.
2. It is used to prepare insecticide aerosol.
22. ACETALDEHYDE (CH3CHO)

Ans. The uses of Acetaldehyde are
1. It is used in the manufacture of acetic acid and dyes.
2. It is used to prepare important compounds like acids, esters and alcohols.

23. ACETIC ACID (CH3COOH)

Ans. The uses of Acetic acid are
1. It is used as a solvent.
2. It is used to prepare esters.
3. The dilute solution of (5% to 8%) of acetic acid is used as a preservative in the preparation of
pickles, sauces, ketchups etc.
4. It is used to prepare artificial fibres, dyes and plastics.
PHYSICAL PROPERTIES
1. WRITE TWO PHYSICAL PROPERTIES OF HYDROGEN SULPHIDE. (CO2)
• Hydrogen sulphide is a colourless gas.
• It has an offensive odour like that of rotten eggs.
• It is heavier than air.
• It is moderately soluble in water.
• It is acidic in nature.
• It turns moist blue litmus red.
2. GIVE THE PHYSICAL PROPERTIES OF CARBON DIOXIDE. (H2S)

The physical properties of carbon dioxide are.
6. Carbon dioxide is colourless and odourless.
7. It is heavier than air.
8. It is fairly soluble in water and more soluble in water under pressure.
9. It can be liquefied and solidified.
3. STATE THE PHYSICAL PROPERTIES OF AMMONIA. (NH3)

The physical properties of ammonia are
1. Ammonia is a colourless gas.
2. It has a sharp, pungent and irritating odour.
3. It is lighter than air.
4. It is highly soluble in water.
5. It can be liquefied by cooling and compression.
4. BAKING SODA
Ans. The physical properties of Baking soda are
1. It is a white amorphous powder.
2. It is soluble in water
3. The solution is alkaline and it turns red litmus blue.
5.WASHING SODA
Ans. The physical properties of Washing soda are.
1. It is a white crystalline substance.
2. It is soluble in water and its aqueous solution is alkaline.
3. When it is heated, it loses its water of crystallization and forms a white amorphous powder.
4. It is efflorescent.
6. LIME STONE
Ans. The physical properties of Chalk are
1. It is white amorphous powder.
2. It is insoluble in water.
7. GREEN VITRIOL
Ans. The physical properties of ferrous sulphate are
1. It is a light green crystalline compound.
2. Anhydrous ferrous sulphate is white.
3. It is efflorescent.
4. It is a reducing agent.
8. BLUE VITRIOL
Ans. The physical properties of Copper sulphate are
1. It is a blue crystalline compound.
2. It is soluble in water and its aqueous solution is acidic.
3. When it is heater, it loses its water of crystallization and forms a white amorphous powder.
9. ALUM
Ans. The physical properties of alum are
1. It is a white crystalline compound with astringent taste.
2. It is soluble in water and its aqueous solution is acidic.
10. PLASTER OF PARIS

Ans. The physical properties of Plaster of Paris are
1. It is a white powder.
2. It hardens when mixed with proper quantity of water.
3. It expands slightly on hardening.
11. BLEACHING POWDER.

Ans. The physical properties of Bleaching Powder are
1. It is a white powder with a strong smell of chlorine.
2. It is fairly soluble in water.

SHORT ANSWER ONE OR TWO SENTENCE

1. From which ore is aluminium extracted?
Aluminium is extracted from bauxite (Al2O3. 2H2O)
2. Name the reducing agent which reduces the iron ore in the blast furnace.
Carbon monoxide reduces the iron ore in the blast furnace.
3. Name the non-metal used as an electrode in an electrolytic cell.

Carbon, in the form of graphite is used as an electrode in an electrolytic cell.
4. Name the allotropes of sulphur.

Rhombic sulphur and monoclinic sulphur are allotropes of sulphur.
5. Name the main alloy of iron.

Ans. Steel is the main alloy of iron.
6. Name the main alloy of Aluminium.

Ans. Duralumin is the main alloy of Aluminium
7. What are the components of gun powder?

Gun powder contains sulphur, charcoal and potassium nitrate.
8. Name the ores of iron.

Haematite (Fe2O3), Magnetite (Fe3O4), limonite (2Fe2O3.3H2O) and siderite (FeCO3) are the main ores of iron.
9. How is alloy prepared?

An alloy is prepared by melting the main metal, and then dissolving the other element in it in a
specific proportion.
10. Name two alloys of iron.

The alloys of iron are steel, stainless steel, tungsten steel etc.
11. Where does CO2 occur in nature?

Carbon dioxide occurs in atmospheric air, caves and some minerals springs.
12. Name the main ores of aluminium.

Bauxite (Al2O3.2H2O) and Cryolite (AlF3.3NaF) are the main ores of aluminium
13. What is efflorescence?

The phenomenon of spontaneous giving up of water of crystallization from a salt when it is
exposed to air or warmed is called efflorescence.
14. What is Mohr’s salt?

Mohr’s Salt: FeSO4 (NH4)2SO4.6H2O
15. How is Mohr’s salt prepared?

When ferrous Sulphate is reacted with ammonium Sulphate, Mohr’s salt is formed.

16. Name the solution used to determine sugar in the urine.

Benedict’s solution is used to determine sugar in the urine.
17. What is Polymerization?

The process in which a large number of small molecules combine together to form a high
molecular weight compound is called polymerization.
18. What are Petrochemicals?

The products which are derived from petroleum and natural gas are called petrochemicals.
19. What is meant by Vinegar?

A dilute solution of acetic acid in water (5% to 8%) is known as vinegar.
20. Name any four important petrochemicals.

Methyl alcohol, dyes, drugs detergents, plastics, fertilizers are important petrochemicals.
21. What are greenhouse gases?

The gases CO2, CH4, water vapour, N2O and O3 are called greenhouse gases.
22. What is food poisoning?

1. The contamination of food with germs or toxins from germs is called food poisoning.
2. Food poisoning causes vomiting, diarrhoea and stomach-ache.
3. Practising good food hygiene reduced the occurrence of food poisoning.
23. Why living organisms require food and energy?

Living organisms require food & energy for their growth and maintenance.
24. What are cells made of?

Cells are made of macromolecules like carbohydrates, proteins, fats and nucleic acids.
25. How are polysaccharides formed?

Polysaccharides are formed by the joining of simple sugars to each other.
26. What does food supply to the body?

The food supplies nutrients and energy required for the growth of the body.
27. How do plants prepare glucose?

Ans. Plants prepare glucose from carbon dioxide and water with the help of solar energy during
the process of photosynthesis.
28. Which are the important nutrients that are found in food?
Ans. Carbohydrates, Proteins, Fats, Vitamins, Minerals, etc. are the important nutrients that are
found in food.
29. what for food undergo processing and preparation?

Food undergo processing and preparation for safety, palatability and digestibility.
30. When does food poisoning occur?

Food poisoning occurs when food is contaminated with germs or toxins from germs.

31. Which chemical substance is used to improve the colour and appearance of old stocks and pulses?
The chemical substance metanil yellow is used to improve the colour and appearance of old stocks
of pulses.
32. Why Milk is good for health.

1. Milk contains vitamins A, D, K and B-complex, minerals and water, besides proteins, fats and
carbohydrates which are necessary for health.
2. It is a rich source of calcium.
3. Milk, therefore, is good for health.
33. What is nutrient? Write the different nutrients present in food.

1. Nutrient: - A nutrient can be defined as any substance necessary for an organism’s
metabolism, growth or other functioning.
2. Nutrients present in food:
• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals and
• Water.
34. State the important functions of food.

Ans. Important functions of food are.
1. Food is necessary for growth.
2. Food maintains good health.
3. Food keeps the body warm.
4. Food builds cells and tissues of the body.
5. Food helps in performing the various activities of the body.
35. State the sources of vitamin D?

Ans. Sources of vitamin D are
22. Our body can manufacture vitamin D under the skin, when it is exposed to morning sun rich in
U.V. rays. The U.V. rays convert the precursor sterol into vitamin D.
23. Leafy vegetables contain provitamin D in the form of ergo sterol.
24. Milk and milk products.
25. Egg yolk, liver and fish are rich sources of vitamin D.
36. Give two important functions of vitamin D.

Ans. Functions of vitamin D.
1. Vitamin D plays an important role in growth and development of bones and teeth.
2. Vitamin D plays a vital role in absorption and utilization of calcium and phosphorus which are
necessary for the maintenance of their normal levels.
37. Give sources of vitamin E.

Ans. Sources of vitamin E are
Plant sources Animal sources
1. Vegetable oils and green leafy vegetables. 1. Liver and egg yolk.

38. Give two important function of vitamin E.

Ans. Functions of vitamin E are
1. Vitamin E is an antioxidant. It protects the cells of our body from highly oxidizing free radicals
produced during various metabolic activities.
2. Vitamin E plays an important role in immune function and DNA repair.
39. Describe the sources of Vitamin K.

Ans. Sources of vitamin K are
Leafy vegetables like alfalfa, spinach, cabbage, asparagus, etc. Milk, egg yolk and liver.
40. Give two important function of vitamin K

Ans. The important functions of vitamin K are
1. Vitamin K plays an important role in blood clotting by forming prothrombin which is
necessary for converting fibrinogen to fibrin. The network of fibrin helps in the formation of
blood clot.
2. Vitamin K assists in converting glucose into glycogen.
3. Vitamin K is necessary for the formation of bone proteins.
41. Name the vitamins of the B – complex group.

Vitamins of B – complex group: Vitamins of B – complex group include eight different B vitamins.
B – complex
B1(Thiamine)
B2(Riboflavin)
B3(Niacin)
B5(Pantothenic acid)
B6(Pyridoxine)
B7(Biotin)
B9(Folic acid)
B12(Cyanocobalamin)
42. Name the sources of B-complex vitamins.

The Plant and animal sources of B – complex vitamins are
Plant Sources Animal Sources
1. Whole grain cereals 1. Organ meat such as liver, kidney and heart.
2. Green leafy vegetables 2. Lean meat (e.g. chicken)
3. Sprouted legumes 3. Eggs, fish, poultry
4. Nuts and oilseeds 4. Milk
43. Write the functions of B – complex vitamins.

Ans. The functions of B – complex vitamins are
1. B – complex vitamins play a vital role in carbohydrate protein and metabolism
2. Most of the B- complex vitamins behave as coenzymes for various enzymes involved in
metabolic activities.
44. State the sources of vitamin C

Ans. Sources of vitamin C are
1. Fresh fruits like amla, guava, orange and lemon.
2. Fresh vegetables like ripe tomatoes, capsicum, cabbage, etc.

45. State the functions of vitamin C.

Ans. The functions of vitamin C are
2. Vitamin C is necessary for the formulation of collagen, a protein which supports many body
structures.
3. Vitamin C keeps the gums healthy.
4. Vitamin C helps in the development of bone and teeth.
5. Vitamin C is necessary for the synthesis of neurotransmitters and steroid hormones.
6. Vitamin C enhances the bioavailability of iron.
46. Describe the sources and functions of minerals.

Ans. The minerals are Calcium, Phosphorus and Iron.
1. The sources and functions of Calcium are
Plant sources Animal sources Functions
1. Green leafy vegetables. 1. Milk, fish and 1. Calcium is necessary for the development
2. Pulses, legumes and ragi prawns. of bones and teeth.
3. Almonds, figs, raisins, 2. Calcium regulates the contraction and
Khajur and til relaxation of muscles.
3. Calcium offers rigidity to bones.
47. Describe the sources and functions of Phosphorus are

1. Green leafy vegetables. 1. Milk, poultry, 1. Phosphorus is necessary for the
2. Legumes 2. Seafoods development of bones and teeth.
3. Almonds and cashew 3. Eggs. 2. Phosphorus is an important constituent of
nuts. nuclei acids.
4. Mushrooms 3. Phosphorus is necessary for the formation
of energy rich ATP molecules.
48. The sources and functions of iron are

Plant sources Animal Sources Functions
1. Leafy vegetables 1. Meat 1. Haemoglobin of blood which is an iron
2. Cereals and legumes 2. Liver, compound acts as oxygen carrier.
3. Beans and lentils 3. Seafoods, 2. Myoglobin which is an iron protein complex
4. Fish and poultry. is the main oxygen carrier of the muscles.
3. Iron aids in immune functions.
49. Give general characters of vitamin B and C.

Ans. General Character of vitamin B and C are
1. Both vitamin B and C are soluble in water.
2. Both vitamin B and C are not stored in the body.
3. Excess intake of both vitamin B and C results in excretion of surplus vitamins in the urine.
50. Give the sources and functions of iodine.

1. Sea weeds 1. Sea fish 1. It is necessary for the formation of the hormone
thyroxin.
2. The hormone thyroxin controls carbohydrates, protein
and fat metabolism.
3. The hormone thyroxin increases energy production
and lipid break down.

51. Which are the important carbohydrates in our diet?

Ans. Starch and naturally occurring sugars are important carbohydrates in our diet.
52. Which are the most abundant organic compounds in the living world?
Ans. The most abundant organic compounds in the living world are carbohydrates.
53. By which process the carbohydrates are formed in plants?

Ans. The carbohydrates are formed in plants by the process of photosynthesis.
54. What are the constituents of carbohydrates?

Ans. Carbon, hydrogen and oxygen are the main constituents of carbohydrates.
55. What is retinol?

Ans. Retinol is vitamin A.
56. What is calciferol?

Ans. Calciferol is vitamin D.
57. Which vitamin is known as tocopherol?

Ans. Vitamin E is known as tocopherol.
58. What is phylloquinone?

Ans. Phylloquinone is vitamin K.
59. Which vitamin is essential for the formation of collagen?

Ans. Vitamin C is essential for the formation of collagen.
60. What are the two forms of iron?

Ans. Heme – iron and non – heme irons are the two forms of iron.
61. Why is iodine valuable?

Iodine is valuable because of its involvement in the synthesis of thyroxin hormone.
62. Why Wet grains should not be dried in the hot sun.
1. Drying of wet grains in the hot sun results in their cracking leading to increased infestation by
insects.
2. Hence, wet grains should not be dried in the hot sun.
63. Which are the natural preservatives used at the household level.
Ans. The natural preservatives used at the household level are as follows.
1. Sugar
2. Common salt
3. Oil and
4. Spices.
64. Jam can be preserved in good condition for a long time.

1. Jam is preserved by adding a preservative to it.
2. The addition of a preservative to Jam keeps it in good condition for a long time.
3. Therefore, Jam can be preserved in good condition for a long time.

65. Which microorganisms cause food spoilage?

Ans. Microorganisms such as bacteria and fungi cause food spoilage.
66. Which chemical substances are formed after the decomposition of carbohydrates?
Ans. Alcohol, lactic acid, acetic acid, prop ionic acid and butyric acid are formed after the
decomposition of carbohydrates.
67. Which processes are used for killing microorganisms?

Ans. Boiling, cooking and pasteurization are used for killing microorganisms.
68. How will you prevent self decomposition of food?

Ans. The self – decomposition of food can be prevented by destroying enzymes in food.
69. Which practices should be adopted for avoiding the wastage of food?
Avoiding of plate wastage and use of buffet system should be adopted to avoid the wastage of food.
70. How the cancerous tumour is caused?

Ans.
1. Due to uncontrolled division of cells, tumour is formed.
2. The tumour formed can be harmless or harmful.
3. Harmless tumour is called benign tumour while the harmful tumour is called malignant.
4. The tumour causing cancer is the Malignant tumour.
71. What are the types of cancer observed in a individual?

1. The tumour causing cancer is the malignant tumour and thus the cancer condition is known as
malignancy.
2. The cancer of leucocytes is called leukaemia while that of lymphocytes is lymphoma.
3. The cancer of epithelial cells is known as carcinoma.
4. The cancer of connective tissue is called sarcoma.
72. What causes Megaloblastic anaemia?

1. The disorder Megaloblastic anaemia is caused when the maturation of RBC’s is not completed
due to deficiency of cyanocobalamine.
2. When the maturation of RBC’s is not completed due to deficiency of cyanocobalamine, the
immature RBC’s remain larger in size than he normal size of RBC’s.
3. This leads to Megaloblastic Anaemia.
73. How the disease coccidioidomycosis is spread?

1. The disease Coccidioidomycosis is spread through air borne transmission of fungal spores.
2. Fungal spores are infective agents and are carried by infected dust.
74. What are the genetic causes of disease?

1. Genetic diseases can be due to molecular changes in chromosomes.
a. Chromosomal disorders
b. Monogenic disorders and
c. Multifactorial disorders which are the product of multiple genetic and environmental
factors.
2. Two additional classes are somatic disorder such as many types of cancer and mitochondrial
disorders.

75. What is trisomy?

1. Chromosomes occur in pairs.
2. Trisomy is a chromosomal disorder in which an extra chromosome is added to any one pair of
chromosomes.
3. Therefore in that chromosome pair number there will be three chromosomes instead of two.
76. What is meant by monogenic disorder?

1. These disorders involve single mutant gene.
2. A single gene undergoes an irreversible change inside it called as mutation.
3. This results into an abnormality leading to monogenic disorder.
4. Huntington disease, cystic fibrosis, sickle-cell anaemia, Phenylketonuria, albinism,
haemophilia etc. is diseases due to monogenic disorder.
77. What are Multifactorial disorders? Give examples.

1. These involve the interplay of a number of genes and environmental factors.
2. Common adult diseases such as ischemic heart disease and hypertension are members of this group.
3. Genetic diseases produce their pathologic conditions by altering DNA, RNA, proteins and cell
functions.
4. A mutation in a gene may affect the structure of encoded protein, whether it be an enzyme or a
non – catalytic protein.
5. When an enzyme is affected an inborn error of metabolism may result.
6. Alkaptonuria, Albinism, Cystinuria Phenylketonuria etc. are inborn errors of metabolism.
78. What is the result of insistent smoking?

Ans.
1. Insistent smoking often results in unsteadiness, trembling of fingers and frequent disturbances
at night due to dry cough.
2. The ill – effects of cigarette smoke includes shortened life expectancy, chronic bronchitis, lung
cancer, cancer of the mouth, larynx, oesophagus, pancreas, bladder, coronary heart diseases etc.
3. These ill effects of smoking are due to the component of tobacco – nicotine.
79. Which hazardous compounds are present in tobacco smoke?

1. Tobacco contains a component called Nicotine which has a powerful effect on central and
peripheral nervous system.
2. Tobacco smoke contains numerous compounds such as pyridine, ammonia, aldehyde, furfurol,
carbon monoxide, sulphur dioxide and nicotine etc. which are all cancer causing chemicals.
80. What effect does nicotine have in human body?

Ans.
1. Nicotine is a cancer causing chemical found in tobacco.
2. It has a powerful effect on central and peripheral nervous system.
3. It may also cause premature hardening of arteries or atherosclerosis.
4. It may also increase blood pressure leading to hypertension.
81. What are the effects observed due to chewing of tobacco?

1. During tobacco chewing a great portion of the juice is absorbed even if the saliva is not
swallowed.
2. The excessive chewing of tobacco may often cause cancer of lip and tongue, impaired vision
and nervous tremor.

82. Why Nails should be cut regularly to prevent Ascariasis.

1. Because To avoid a disease called Ascariasis good personal hygienic habits and safe sanitary
conditions should be maintained.
2. Nails should be cut regularly, as Ascaris eggs may accumulate under them.
83. State the properties of cancer cells.

Ans. The cancer cells are characterized by three properties.
1. Diminished control of growth.
2. Invasion of local tissues and
3. Spread or metastasis to other parts of the body.
84. Name some important carcinogenic chemicals. How do they interact with DNA?
25. Some of the important carcinogenic chemicals are benzopyrene, alkylating agents,
Dactinomycin affflatoxin B, arsenics, asbestos, beryllium, cadmium, chromium etc.
26. Carcinogens have been found to interact with the purine, pyrimidine or phosphodiester groups
of DNA.
27. The most common site of attack is guanine.
85. Which are the two main forms of leprosy.

Leprosy occurs in two main forms
1. Non lepromatous or non – infective leprosy which may be of two kinds.
a. Leprosy without patches on the skin and
b. Leprosy with patches.
2. Lepromatous or infective leprosy in which patients shed germs from nose, throat and skin.
86. How does leprosy get transmitted?

1. Leprosy may be transmitted via particles in the air containing Mycobacterium leprae.
2. It may be transmitted by close contact between an infectious patient and a healthy but
susceptible person.
3. During second stage the close contact may be direct (e.g. skin to skin) or indirect (e.g. contact
with soil, contaminated clothes, utensils etc)
87. How does the transmission of HBV take place

1. Transmission of HBV virus takes place thorough the following methods.
a. Blood transfusion.
b. Inadequately sterilized needles and syringes
c. Use of shared razors, towels etc.
d. Sexual contact and
e. From mother to babies. Etc.
88. What are STD’s? Give examples.

1. STDs are Sexually Transmitted Diseases.
2. Diseases caused due to unlawful sexual contacts are called STD’s. They are also known as
venereal diseases. AIDS is considered as a STD.
3. Other STD’s are syphilis, gonorrhoea, soft chancre, donovanosis, yaws, LGV
(Lymphogranuloma Venereum) etc.

89. What is PEM? Give its brief treatment.

1. When the nutrients such as proteins, fats and carbohydrates are quantitatively and qualitatively
insufficient in diet, the condition is called Protein Energy Malnutrition or PEM.
2. PEM has two forms namely Kwashiorkor and Marasmus.
3. The national institute of Nutrition, Hyderabad has formulated an energy protein rich mixture to
treat PEM at home level.
4. It is consists of
Whole wheat Roasted 40 gm.
Bengal gram Roasted 16gm.
Groundnut Roasted 10 gm.
Jaggery 20 gm.
Total 86
Energy 330 Kcal
Proteins 11.3 gm
90. Give the deficiency of calcium and phosphorus.

1. As both these minerals are widely distributed in food stuffs, their deficiency rarely occurs.
2. When there is defect in the absorption of calcium and phosphorus, then only the deficiency occurs.
3. Their deficiency causes rickets in children and osteomalacia in adults.
91. What is Goitre?

1. Goitre is a disease caused in individuals due to deficiency of mineral called iodine.
2. Due to iodine deficiency in the body the thyroid gland increases in size 9enlarges) to produce goitre.
92. Give the forms of malnutrition.

Ans. Malnutrition is defined as a pathological state resulting from a partial or entire deficiency or excess of one
or more essential nutrients. The four forms of malnutrition are as follows.
1. Under nutrition: - This is the condition resulting from eating insufficient food for a long period of time.
2. Over nutrition: - This condition results from the consumption of excessive quantity of food for a long
period of time.
3. Imbalance: - It is the pathological state resulting from a disproportion among essential nutrients with or
without the absolute deficiency of any nutrient.
4. Specific deficiency: - It is the pathological state resulting from partial or complete lack of an individual
nutrient.
93. List the cultural factors of malnutrition.

Ans. Cultural factors of malnutrition are
1. Foods habits, customs, beliefs and traditions.
2. Food fads.
3. Cooking practices
4. Child rearing practices and
5. Miscellaneous e.g. chronic alcoholism.
94. Give the names of nutritional programmes initiated by Government of India.

Ans. The government of India have initiated several programmes in nutrition on a national scale to
control and prevent major nutritional problems. They are
1. Supplementary feeding programmes.
2. Mid – day meal programme.
3. Vitamin – A prophylaxis programme.
4. National Goitre control programme.
5. Anaemia control programme.

95. What is obesity? Give its risk factors.

1. It is an abnormal and dangerous condition in which a large surplus of fat is stored within the
body.
2. This is due to an enlargement of fat cell size (hypertrophic obesity) or an increase in fat cell
number (hyperplastic obesity) or a combination of both.
96. What is skeletal fluorosis? Give its causes and symptoms.

1. It is the condition which occurs in older people affecting their bones, tendons and ligaments.
2. Excessive ingestion of fluorine causes skeletal fluorosis.
3. Pain and stiffness of the back, of the joints of both limbs and limitation of neck movements are
the symptoms of skeletal fluorosis.
97. Give the main symptoms of Hypervitaminosis of vitamin A.

The main symptoms of Hypervitaminosis of vitamin A are as follows.
1. Headache, nausea, vomiting, drowsiness, loss of appetite, painful joints, liver enlargement,
bleeding of lips and loss of hair.
2. Preformed vitamin A in large amounts may be toxic to adults as well as children.
98. Why Drinking alcohol should be avoided.

1. Excess of consumption of alcohol causes many toxic effects such as rapid heart beats, error in
vision and hearing, loss of control of memory, self control, attention etc.
2. Alcohol is also responsible for many crimes, accidents, mental injuries and many diseases.
3. Hence, drinking alcohol should be avoided.
99. Rubbing the body with certain vegetable oil makes the person cheerful and refreshed.
1. Regular rubbing the body with certain vegetable oil makes the skin soft.
2. It increases the circulation of blood and the muscles are exercised.
3. This makes the person feel cheerful and refreshed.
Thus rubbing the body with certain vegetable oil makes the person cheerful and refreshed
100. Name the levels at which environmental pollution should be controlled.

For maintaining good health environmental pollution can be controlled at three levels: -
1. Technological level.
2. Legal level and
3. Social level.
101. Why tobacco chewing should be avoided?

1. Tobacco chewing harms digestion and causes sore throat.
2. It may also cause trembling of fingers, arteriosclerosis, hypertension etc.
3. It may lead to oral cancer which can be very fatal.
4. Hence tobacco chewing should be avoided.
102. Why human population should be controlled?

1. Now a day it is observed that the human population is increasing continuously.
2. The over expanding human population creates a number of problems with reference to food
supply, housing, health and standard of living.
3. Thus the human population should be controlled.
103. What is retinol?

Retinol is vitamin A.

104. What is calciferol?

Calciferol is vitamin D.
105. Which vitamin is known as tocopherol?

Vitamin E is known as tocopherol.
106. What is phylloquinone?

Phylloquinone is vitamin K.
107. Which vitamin is essential for the formation of collagen?

Vitamin C is essential for the formation of collagen.
108. Which mineral nutrient regulates the contraction and relaxation of muscles?
Calcium regulates the contraction and relaxation of muscles.
109. What are the two forms of iron?

Heme – iron and non – heme irons are the two forms of iron.
110. Why is iodine valuable?

Iodine is valuable because of its involvement in the synthesis of thyroxine hormone.
111. Over ripening of fruits should be avoided.

1. Over ripened fruits get spoiled due to enzymatic action.
2. Therefore, Over ripening of fruits should be avoided.
112. Buffet system of serving food should be followed at public places.

1. Buffet system of serving food is useful in minimizing the wastage of food.
2. Therefore, buffet system of serving food should be followed at public places.
113. Over cooking of food should be avoided.

1. Overcooking disintegrates the food.
2. Owing to this, the colour and flavour of food is lost.
3. Therefore, overcooking of food should be avoided.
114. Cooking of food in an open pan should be avoided.

1. Cooking of food in an open pan results in loss of vitamins.
2. Therefore, cooking of food in an open pan should be avoided.
115. Chopped vegetables should not be washed.

1. Washing of chopped vegetables results in loss of nutritive quality.
2. Therefore, chopped vegetables should not be washed.
116. Butter kept in brass vessel gets spoilt.

1. When buttermilk comes in contact with metal like brass, it undergoes undesirable changes
leading to its spoilage.
2. Therefore butter kept in brass vessel gets spoilt.
117. Which enzymes degrade proteins in food?

Proteolytic enzymes degrade proteins in food

SHORT NOTES
1. Oxides of metals and non-metals.
Ans. Both metals and non-metals combine with oxygen to form oxides. Mostly metals form basic
oxides. These oxides react with acids to form salt and water.
Example: -
Non metals usually form acidic oxides. These oxides react with bases to form salt and water.
Example: -
The oxides of few metals are amphoteric in nature. They react with acids as well as bases to form salt
and water.
Example: -Al2O3 is a basic oxide as it react with acid (HCl) to form aluminium chloride (salt) and
water.
Al2O3 is an acidic oxide as it reacts with base (NaOH) to form sodium meta aluminates (salt) and
water.
2. Mineral
1. A mineral is a material in the earth’s crust in which elements and compounds of inorganic nature
are formed naturally.
2. Many minerals find applications in human life, and therefore are mined from the earth’s crust.
3. They are not evenly distributed over the world. The concentrated deposits of certain minerals containing a
particular element are found in some places. These deposits are called ore of that element.
3. Ore
1. The mineral from which a metal can be extracted profitably is called an ore.
2. When an ore is mined from the earth, it always contains impure sand and rocky material.
3. The impurity of sand and rocky material present in an ore is called cangue.
4. The gangue is mainly composed of silica.
4. Rhombic sulphur.
Ans. Rhombic sulphur is also known as octahedral or α – sulphur.
1. It is crystalline and its crystals are rhombic or octahedral.
2. It is yellow.
3. It is soluble in carbon disulphide.
4. It is the most stable form of sulphur at temperatures below 94.50C.
It is converted into monoclinic sulphur when heater above 94.50C

5. Monoclinic sulphur.
Ans. Monoclinic sulphur is also known as prismatic or β – sulphur.
1. It is crystalline. The crystals are transparent, pale yellow and needle shaped.
2. It is soluble in carbon disulphide.
3. It is stable between 94.50C and 1200C. It is crystallises from molten sulphur.
4. It is converted into rhombic sulphur when cooled below 94.50C.
6. Molecules of sulphur.
The molecules of sulphur are
1. Sulphur has catena ting power.
2. Rhombic sulphur is most stable allotrope of sulphur.
3. A normal sulphur molecule consists of eight atoms of sulphur or it is octa– atomic (S8).
4. Both rhombic and monoclinic sulphur contain S8 rings.
5. The molecule has a crown shape.
6. In S8 molecule, each sulphur atom is joined to two other sulphur atoms by single S-S covalent bonds.
7. At high temperature it exists in smaller molecules like S6, S4, S2, S etc.
7. Catenation
1. The property of direct bonding between atoms of the same element to form chains of atoms is
called catenation.
2. Carbon shows catenation. Two or more carbon atoms can share their valence electrons and
bond to each other. Thus, they can form a straight chain, branched chain or a ring of all sizes.
3. Hence, carbon atoms can form unlimited compounds.
8. Greenhouse effect.
1. The gases CO2, CH4, water vapour, N2O and O3 are called greenhouse gases.
2. These gases act alike a glass, filtering dangerous radiations and allow the sun’s energy to reach
the earth’s surface.
3. They act like insulating blanket, preventing the loss of heat reflected by the earth and keep the
atmosphere warm.
4. Due to this the temperature of the earth increases. This increase in the earth’s temperature is
called the greenhouse effect.

9. Polymerization
1. A reaction in which the basic units of the reactant combine together to form a high molecular
weight compound is called polymerization.
2. When ethylene is heated to a high temperature, it polymerises to form a solid substance called
polythene
Ethylene is used to prepare polyethylene plastic which is used to prepare fibres, bags, cloth, pipes,
cables and water tanks.
10. State the commercial importance of methanol and acetaldehyde.

1. Methanol: - It is commercially used as a solvent for wood polish, paints, varnishes etc. It is
used to make methylated spirit.
2. Acetaldehyde: - It is commercially used in the manufacture of acetic acid and dyes.
11. Food from plants.

Ans. Plants are the major source of food for us. Following are various types of plant – food.
1. Seeds: - Wheat, Rice, Maize, Jowar, Bajra, Rye, Oats are main cereals in our food.
2. Vegetables: - Vegetables includes Root Vegetables like Raddish, Carrots, Turnip, Beet – root,
sweet potato. Stem Vegetables like Potato. Fruit Vegetables like Brinjal, Pumpkin, Tomatoes.
Inflorescence vegetables like Cauliflower, Shatavari.
3. Fruits: - Mango, Banana, Papaya and many others.
4. Legumes: - Beans, Peas, Lentils etc.
5. Oil seeds: - sunflower, seasame, soyabean.
6. Nuts: - Coconut, Almond, Cashewnut.
7. Herbs and spices: - Garlic, Coriander, Ginger, Mustard etc.
12. Food from animals.

Animals constitute another major source of our food. Various food stuffs of animals origin are as
follows.
1. Milk and Milk products: - Milk from cow, buffalo, sheep, yak etc. Milk products like curd,
buttermilk, ghee, cheese, paneer, ice cream etc.
2. Eggs: - Hens, Duck, Emu etc.
3. Meat: - Mutton of animals e.g. sheep.
4. Poultry: - Chicken, Turkey, Ducks, Emu, Goose.
5. Seafood: - Fin-fish like Salmon, Shell – fish, Prawns, Lobsters, Crabs,
6. Insects: - Honey.
13. Balanced diet

1. The diet which contains various groups of energy rich foods like carbohydrates and fats, body building
food like proteins and minerals and vitamins in correct proportion is called balanced diet.
2. The balanced diet is necessary for maintaining good health.
3. The requirement of balanced diet differs from person to person according to age, sex,
occupation, physical activity, etc.
4. Growing children, pregnant women and lactating mothers must have a balanced diet.
5. Athletes and people doing rigorous physical work require more food than those who lead a
sedentary life.

14. Food groups and their functions

Ans. Different food groups and their functions are as follows.
1. Cereals: - Cereals include rice, wheat, Jowar, Bajra, Ragi etc. They supply mainly energy to
the body.
2. Pulses and legumes: - Pulses and legumes include beans, peas rajma, etc. They provide
mainly proteins.
3. Milk and milk products: - Milk and milk products include milk, curd, buttermilk, cheese,
paneer, etc. They provide proteins, fats, vitamins etc.
4. Fruits and vegetables: - Mango, papaya, carrot, tomato, Brinjal, etc. are included under fruits
and vegetables. Fruits and vegetables provide vitamins and minerals besides fibres.
15. Standardisation of food.

1. The government of India promulgated Prevention of Food Adulteration Act in 1954 for
protecting the health of the consumer.
2. Under Prevention of Food Adulteration Act, the standards of various categories of food have
been laid down to check the quality of food.
3. The standards for ensuring quality of food products are ISI i.e. Indian Standard Institution and
AGMARK i.e. Agricultural Marketing
4. Food inspectors have been appointed by the State Governments for checking the quality of
different food items.
5. Food inspectors collect the samples and send them to Central Food Technological Research
Institute (CFTRI) My sore or Central Food Laboratories (CFL) Kolkata.
16. Harmful effects of food adulteration.

The harmful effects of adulteration are
1. Adulteration contaminates the food. Consumption of such contaminated food is harmful to the
body.
2. Adulteration reduces the nutritive value of food.
3. Certain foods contain naturally occurring toxic substances. Consumption of these foods in
large amounts causes serious illnesses. An important example is the consumption of legume,
Kesari Dal (Lathyrus Sativus) causes a crippling disease known as Lathyrism.
4. Regular consumption of mustard oil containing even 10% of Argemone oil is dangerous and
can cause a disease known as Epidemic Dropsy in human beings.
5. White oil (mineral oil) added to vegetable oil can cause vomiting and gastro – intestinal upsets.
6. Consumption of turmeric coated with lead chromate causes lead poisoning.
17. Causes of cancer: -

Factors that are responsible for cancer are
1. Radiant energy: - Ultraviolet, X – rays and γ – rays are mutagenic and carcinogenic. These
rays damage DNA in sever ways causing cancer.
2. Chemical agent: - 80% of human cancers are caused by environmental factors, principally
chemicals. E.g. arsenic, asbestos, beryllium, cadmium, chromium, alkylating agents,
affflatoxin B, Benzopyrene, Dactinomycin.
3. Virus: - e.g. polymavirus, hepatitis B virus, avian sarcoma virus, human leukaemia virus etc.
4. Smoking or chewing tobacco leads to cancer of mouth, larynx, lung, pharynx, oesophagus,
pancreas etc.

18. Stages of malaria.

Ans. A typical case of malaria shows three successive stages.
1. Cold stage: - It is characterized by sudden onset of fever with rigor and sensation of chilling cold.
The patient desires to be covered by blanket. This stage lasts between 15 minutes to 1 hour.
2. Hot stage: - Body temperature may rise to 410C. Patient feels burning hot and casts off his
clothes. There is intense headache. This stage lasts from 2 to 6 hours.
3. Sweating stage: - Fever comes down with profuse sweating. This stage lasts for 2 to 4 hours.
19. Prevention of Ascariasis.

1. Human faeces should be properly disposed off.
2. Sanitary conditions should be improved.
3. Vegetables and fruits growing of human faeces should be thoroughly washed or adequately
cooked.
4. Hand should be washed before taking foods.
5. Nails should be cut regularly, as Ascaris eggs may accumulate under them.
20. Symptoms of Hepatitis - A

1. It is an acute communicable disease caused by HAV.
2. It is characterized by fever, chill, headache, general weakness, fatigue, anorexia, nausea,
vomiting, dark yellow urine and jaundice (yellow eyes)
3. In sever case, patient goes in hepatic coma and death.
21. Sings of AIDS.

Ans. According to WHO the diagnosis of AIDS is made by the following major and minor signs.
1. Major signs: -
a. Weight loss ( 10% of body weight)
b. Chronic diarrhoea for longer than one month.
c. Prolonged fever for longer than one month.
2. Minor signs: -
a. Persistent cough for longer than one month.
b. Generalized itching and inflamed skin,
c. Enlarged lymph nodes,
d. Bed – soaking night sweats.
3. The presence of generalized Kaposi’s sarcoma or meningitis is sufficient by themselves for the
diagnosis of AIDS. Kaposi’s sarcoma is a deadly form of skin cancer.
22. Principles of food preservation

The principles involved in food preservation are as follows:
Preventing the spoilage of food by microorganisms by keeping out microorganisms, by removing
microorganisms and by inhabiting killing the growth of microorganisms from food.
Preventing self – decomposition of food by destroying enzymes in food.
Preventing auto oxidation by adding antioxidants to food. Preventing spoilage of food by insects,
rodents, birds, etc. and proper storage of food by making use of permissible insect repellents.
23. Types of undesirable changes in food

The undesirable changes in food include the following changes in food
1. Changes in colour like blackening of bananas and greening of potatoes.
2. Change in smell like rancid splitting of milk.
3. Change in consistency like splitting of milk.
4. Change in texture like softening of potato, Brinjal and carrot.
5. Mechanical damages such as eggs with broken shells, etc.
24. Qualitative loss of nutritive value of food:

• Qualitative loss of nutritive value of food is of great importance as it affects our nutrition.
• Qualitative loss of nutritive value of food causes many deficiency diseases such as anaemia,
Pellagra, scurvy, etc.
• Qualitative loss of nutritive value of food is due to improper harvesting, wrong judgement of
time requirement for foodstuffs to reach the market and damage to perishable foodstuffs during
harvesting.
25. White revolution

Increase in production of milk by rearing high milk yielding animals is called white revolution.
Prior to 1970, there was acute shortage of milk and other dairy products in our country owing to
inferior quality of milk animals.
In 1970, the Government of India, in collaboration with New Zealand and other countries,
launched a programme to improve Indian breeds of cows and buffaloes.
Accordingly, high milk yielding varieties of cows and buffaloes were developed, leading to white
revolution in India.
Dairies such Amul at Anand in Gujarat, Aarey at Mumbai and Warna at Kolhapur in Maharashtra
have played an important role in the white revolution.
26. Green revolution

Increase in the production of food grains by developing high yielding varieties of crop plants with
the help of new scientific methods and technologies is called Green revolution.
Population explosion in India, after independence, has created increasing demand for food supply.
To meet the ever increasing demands for food, efforts were made to increase the production of
food grains.
In 1960’s, plant scientists realized the importance of high yielding varieties of crop plants for
increasing the production of food grains. Accordingly, many high yielding varieties of wheat,
rice, Jowar, Bajra, etc. were developed which led to the green revolution in India.
27. Droplet nuclei. (Text book)

1. Droplet nuclei are a type of particles involved in the spread of air borne infection.
2. They are tiny particles that represent the dried residue of droplets.
3. They may be formed by
a. Evaporation of droplets coughed or sneezed into the air or
b. Generated purposively by a variety of aerosols.
4. The particles in 1-5 micron range are liable to be easily drawn into the air cavities of lungs and
may be retained there.
5. Diseases spread by droplet nuclei include tuberculosis, influenza, chickenpox, measles or fever
and many respiratory infections.
28. Sickle cell Anaemia.

1. Any slight change in the structure of molecules such as proteins, DNA etc. results in a disorder
or disease.
2. Haemoglobin function is adversely affected when 6th amino acid, glutamic acid is replaced by valine.
3. The normal elliptical RBC’s become sickle shaped.
4. The haemoglobin in such RBC’s cannot carry oxygen efficiently and thus the condition is
called sickle cell anaemia.
5. In this condition RBC’s often get clumped and also get destroyed.
6. As a result, the blood vessels are blocked and the damage to circulatory system, brain, lungs,
kidneys etc. is caused.

29. Down’s Syndrome

1. Down’s syndrome or Mongolism Trisomy 21 was the 1st chromosomal disorder described in
human beings.
2. The Karyotype shows total 47 chromosomes.
3. The most striking feature is mental retardation.
4. Other features include open eyelids, short stature, webbed neck, round and small head, open
mouth with irregular teeth, flat nasal bridge, wide nostrils straight and sparce hair.
5. Sexual maturity and fertility in such individuals is rarely attained.
6. Average expected life span in only 16 – 20 years.
30. Albinism
1. It is caused by an autosomal recessive allele that results in a metabolic deficiency in pathways
leading to the production of melanin.
2. Melanin is the brown pigment responsible for colouration of eyes, skin, hair.
3. The skin of an albino is pale and the hair is white.
4. The eyes are usually pink because there is no pigment in the iris and retina.
31. Vehicle borne disease.

1. The transmission of an infectious agent through the agency of water, food, ice, blood, serum, plasma is
known as vehicle borne transmission.
2. Water and food are the most frequent vehicles of transmission, because they are used by everyone.
3. The diseases transmitted by water and food include mainly the infectious of alimentary tract. E.g. acute
diarrhoeas, typhoid fever, cholera, polio hepatitis A, food poisoning and intestinal parasites.
4. Diseases transmitted by blood include hepatitis B, malaria, syphilis brucellosis, trypanosomes etc.
32. Kwashiorkor
1. It is caused due to the deficiency in both, the quality and quantity of proteins.
2. It is characterised by oedema, swollen belly, growth failure, dermatosis, anaemia etc.
3. The swollen belly is due to enlargement of liver (haepatomegaly) caused by fat accumulation.
4. The condition of pre – kwashiorkor is characterised by retarded growth and development.
5. The low dietary intake of protein in kwashiorkor results in decreased synthesis of plasma,
proteins, especially albumin and transferring and also of haemoglobin.
6. In kwashiorkor there occurs anorexia which further leads to restriction of food intake.
33. Marasmus.
1. Marasmus occurs due to severe and prolonged restriction not only of protein but of all types of food.
2. It is characterised by severe wasting of tissues and muscles of a child.
3. The main features are growth retardation, wasting of muscle and subcutaneous fat.
4. The growth retardation is in terms of Marasmus is also seen in children who have been
deprived of touch of body weight.
34. Socio – economic factors of malnutrition.

1. Food consumption is influenced by various social factors such as
a. laws or regulations of state,
b. disruption of national economy,
c. war and other emergencies,
d. food policy, etc
2. Urbanisation is leading to greater dependence upon processed foodstuffs with resultant hazards
from food additives and loss of nutrients.
3. A large proportion of world population obtains its food by purchase or exchange.

35. Xerophthalmia OR Symptoms of Xerophthalmia

1. The literal meaning of Xerophthalmia is dry eye.
2. An evidence of Xerophthalmia is considered when one or more of the following changes occur
in eyes.
a. Conjunctival xerosis: - The conjunctiva instead of looking clear and transparent appears
muddy and wrinkled.
b. Bitot’s spots: - These are greyish, triangular, foamy, rough and raised patches on the
bulbar conjuctival. They are frequently bilateral.
c. Corneal xerosis: - The corneal surface becomes dry and hazy like ground glass.
d. Corneal ulceration with xerosis: - If the ulcer progress, iris falls down.
e. Keratomalacia: - The part or entire cornea becomes soft rapidly. As a result eyeball gets
destructed leading to blindness.
36. Rickets OR Symptoms of Rickets.

1. It is characterised by deformities in bones.
2. The ends of long bones become bulky and soft. Bending of long bones takes place giving rise
to deformities.
3. These deformities occur as bow – legs and knock – knees when the child attempts to stand up
and walk.
4. The ankles, knees, wrists and elbows become swollen.
5. Teeth erupt late and are deformed.
37. Mineral waters

1. Mineral waters may be natural or artificial.
2. Natural mineral water is derived from springs.
3. They contain natural ingredients aerated with carbon dioxide gas.
4. Artificial mineral water is prepared by dissolving mineral salts and sugar in water and then
charging it with CO2 gas.
5. In many preparations, artificial colours and flavours are added.
38. Alcohol
1. The term alcohol used under alcoholic beverages is ethyl – alcohol.
2. It is produced by fermentation of sugars like glucose and fructose by yeast.
3. Alcohol acts as stimulant even in small doses.
4. But the disadvantage of its use leads to habit formation which shortens the life when taken in excess.
39. Fast food

1. The foods like pizza, vada – pav, burger, dosa, samosa, noodles, sand witch etc. may be
included under the term fast food.
2. Now – a – days the use of such fast foods is increasing in urban areas.
3. Most of the school going children use these foods instead of lunch boxes.
40. Holistic concept of health: -

1. The holistic concept of health is s synthesis of biomedical, ecological and psychosocial
concepts.
2. It recognises the strength of social, economic political and environmental influences on health.
3. According to holistic concept all sectors of society have an effect on health, in particular
agriculture, animal husbandry, food, industry, education, housing, public works,
communications and other sectors.

41. Necessity of health.

1. Health is essential for socio – economic development of the society.
2. The economic development cannot solve the major problems of poverty such as hunger,
diseases and malnutrition.
3. These major problems can be solved by non economic measures such as education, productive
employment, housing, equity, freedom, dignity, human welfare etc.
4. Since health is an integral part of development, all sectors of society have an effect on health.
5. The human health and the well – being are the ultimate goal of development.
42. Environmental pollution hazards.

Environmental pollution may cause many health hazards as follows.
1. The air pollutants like oxides of sulphur cause headache, coma, conjunctivitis, pneumonia etc.
2. Nitrogen oxides cause lung diseases.
3. The hydrocarbons are carcinogenic.
4. Metals like Pb (lead), Cd, Hg, etc. cause anaemia, damage to RBC’s, liver and kidney
infection, fatigue, anxiety, hypertension, cancer etc.
43. Legislative measures to control pollution.

1. Man has made great progress in technical and industrial spheres.
2. Use of fuels, fertilizers, agrochemicals and industrial wastes introduce many unwanted
substances in the environment.
3. The eco balance gets disturbed by man’s activities and the environment gets polluted.
4. For maintaining good health legislative measures to control pollution are as follows_
a. Technological level
b. Legal level and
c. Social level.
44.. Objectives of health education

The three main objectives of health education are as follows
1. Informing people: - People should be informed about the scientific knowledge explaining the
prevention of disease and promotion of health. The result will be creation of awareness of
health needs and problems and also of responsibilities on part of the people.
2. Motivating people: - The people must be motivated to change their habits and ways of living.
Thus the people will try to change their habits which are hazardous to health such as pollution
of water, outdoor defecation, indulgence in alcohol, cigarette smoking, drug addiction etc.
3. Guiding into action: - Government has a major responsibility to provide the necessary
infrastructure of health services. People need to be encouraged.
45. Biotechnology in Agriculture.

1. Efforts are being made to bring out genetic changes in the characteristics of plants and animals.
2. The changes would result in production of new varieties of plants and animals.
3. The main focus of crop research is to develop plants using biotechnology such that these plants
survive drought and frost, environmental stresses which includes excess temperature.
4. Through biotechnology we may be able to transfer characteristics like resistance towards
insects and pests from one plant to another.
5. Biotechnology can be used to develop plants which resist herbicides. This would allow the use
of herbicides without affecting the crop plants.
6. Biotechnology can be used to develop crop plants which gives high yields.

46. Vaccination.
1. In order to enhance the resistance to a particular disease a method called vaccination is used.
2. In this process a disease causing virus or bacteria is either killed or weakened and injected in
the body.
3. Body would produce proteins which would kill viruses or bacteria which may enter the body at
a later stage.
4. Polio vaccine is an example of weakened live polio virus, not capable of causing diseases.
5. In case of typhoid and cholera, vaccine, killed bacteria are used.
47. Waste water treatment.

1. Waster water often contains lot of organic matter.
2. When such waste water is released into natural water sources such as river, organic matter gets
oxidised consuming dissolved oxygen in river water.
3. When dissolved oxygen in water decreased, flora and fauna of water is adversely affected.
4. Hence waste water is treated before its release.
5. In such treatments microbial technology is used to oxidise organic matter before its release.
48. Homologous series.

A series of organic compounds having the same general molecular formula, the same structure
with similar chemical properties, and in which successive members differ by only one – CH2 – unit
is called a homologous series. The members of a homologous series are called homologous.
The homologous series of straight chain alkanes can be represented by the general formula
CnH2n+2. The members of their series are:
49. Give the classification of hydrocarbons.

Hydrocarbons are the compounds containing carbon and hydrogen elements only. Hydrocarbons
are classified as
Open chain hydrocarbons or aliphatic hydrocarbons. Closed chain or ring form hydrocarbons.
Open chain hydrocarbons are further classified as saturated hydrocarbons and unsaturated
hydrocarbons.
The hydrocarbons containing closed chain of carbon atoms or carbon atoms linked to each other in
a ring form are called closed chain hydrocarbons or ring compounds.
50. Calorie and food calorie

1. The amount of heat energy required to increase the temperature of 1kg of water by 10C is
called one calorie.
2. A calorie is a unit of heat energy.
3. In scientific context 1 Kilocalorie (Kcal) is the amount of heat energy that is required to raise
the temperature of 1kg of water by 10C.
4. In labelling food and nutrition, the term calorie refers to kilocalorie.

51. State the properties of cancer cells.

The cancer cells are characterized by three properties.
• Diminished control of growth.
• Invasion of local tissues and
• Spread or metastasis to other parts of the body.
52. Name some important carcinogenic chemicals. How do they interact with DNA?
• Some of the important carcinogenic chemicals are benzopyrene, alkylating agents,
Dactinomycin affflatoxin B, arsenics, asbestos, beryllium, cadmium, chromium etc.
• Carcinogens have been found to interact with the purine, pyrimidine or phosphodiester groups of
DNA.
• The most common site of attack is guanine.
53. Which are the two main forms of leprosy.

Leprosy occurs in two main forms
• Non lepromatous or non – infective leprosy which may be of two kinds.
a. Leprosy without patches on the skin and
b. Leprosy with patches.
• Lepromatous or infective leprosy in which patients shed germs from nose, throat and skin.
54. How does leprosy get transmitted?

• Leprosy may be transmitted via particles in the air containing Mycobacterium leprae.
• It may be transmitted by close contact between an infectious patient and a healthy but
susceptible person.
• During second stage the close contact may be direct (e.g. skin to skin) or indirect (e.g. contact
with soil, contaminated clothes, utensils etc)

ANSWER IN BRIEF
1. Bayer’s process for concentration of bauxite.
1. Bayer’s process is used to obtain pure aluminium oxide from bauxite ore.
2. The bauxite ore is concentrated by chemical separation. Bauxite contains impurities like iron
oxide and silica.
3. The bauxite ore is powdered and heated with sodium hydroxide under high pressure in the
furnace.
4. The aluminium oxide present in bauxite reacts with sodium Meta aluminates. Silica reacts with
sodium hydroxide to form soluble sodium silicate.
5. The basic iron oxide in the gangue remains unaffected, separated by filtration.
6. The filtrate containing sodium meta aluminates and sodium silicate is stirred with a little
aluminium hydroxide to induce precipitation of aluminium hydroxide.
7. Aluminium hydroxide is then filtered, washed with water, dried and heated to get pure
aluminium oxide (alumina)
2. How is ammonia gas prepared in the laboratory? Explain with a diagram.
1. A mixture of ammonium chloride and slaked lime in the ratio 3:2 is taken in a hard glass test
tube. A cork with a delivery rube is fixed to the test tube. The delivery tube is attached to the
lower end of a lime tower. The apparatus is arranged as shown in the figure.
2. The test tube is heated.

3. The gas is allowed to pass through the lime tower to dry it.
4. The ammonia gas is collected by holding an inverted gas jar over the lime tower, by the
downward displacement of air.
5. The gas jar is slowly removed from the lime tower and covered with a glass lid.
6. Chemical equation:

3. Metallurgy
The process of extraction of metals from their ores, refining, and alloying them is called metallurgy.
The three important steps involved in the extraction of metals from their ores are:
1. Preliminary treatment: - In the preliminary treatment, the gangue is removed to concentrate the
ore.
2. Chemical reduction: - The reduction can be brought about in two ways:
a. The reducing agent reduces the metal oxide to metal.
b. The reduction by electrolysis.
3. Refining: - The metal obtained by chemical reduction contains impurities. The impure metal is
purified.
4. State the functions of carbohydrates.

Ans. Functions of carbohydrates are
1. Supply of 1. Carbohydrates are the main sources of energy for living organisms,
energy supplying about 4 calories/g of energy.
2. About 65% to 80% of total calorie intake is from carbohydrates.
2. Protein sparing 1. When carbohydrates are taken in large amounts, proteins are spared for their
action main function, i.e. body building
3. Regulation of 1. Carbohydrates play an important role in fat metabolism.
fat Metabolism.
4. Dietary fibre 1. In addition to starches and sugars complex carbohydrates contain
source indigestible fibres.
2. Plant is the only source of fibres.
3. These fibres are of two types viz. soluble fibres and insoluble fibres.
4. Soluble fibres prevent absorption of dietary cholesterol and insoluble fibres
speed up the elimination of faeces.
5. What are carbohydrates? State the plant and animal sources of carbohydrates.
Carbohydrates: - Carbohydrates are organic compounds containing carbon, hydrogen and oxygen.
1. The ratio of hydrogen to oxygen in carbohydrates is 2 : 1 as in water.
2. Carbohydrates are synthesized by green plants by the process of photosynthesis.
3. Starches and naturally occurring sugars are major carbohydrates.
Plant sources of carbohydrates are
Cereal grains Wheat, rice, corn, Jowar, Bajra, ragi, etc.
Tubers Sweet potato and potato
Fruits Grapes, bananas, mangoes, apples, etc
Stem Sugar cane
Animal sources of carbohydrates are

Milk and milk products Milk, curt, buttermilk, paneer, cheese, etc.
6. Describe the sources of proteins.

Ans. Proteins: - Proteins are complex polymers of amino acids. They contain nitrogen in addition to
carbon, hydrogen and oxygen.
Plant sources of proteins. Animal sources:
Legumes and pulses like Bengal gram, lentils, rajma, soyabean, Milk, butter and ghee
tur, mung and udad. Eggs and meat
Nuts like Groundnut, walnut, Cashewnut and almond Fish and fish oils
Grains like Wheat and rice
Leafy vegetables like Spinach, fenugreek, etc.
7. Describe the functions of proteins.

Functions of proteins are
1. Growth and maintenance: - The cells and tissues of the body are mainly made up of proteins.
Proteins present in food provide amino acids to the body. The body prepares new proteins from
these amino acids. Proteins thus formed are necessary for growth and maintenance of the body.
2. Enzymes: - Most proteins are catalytic in functions. Such proteins are called enzymes.
Enzymes act as catalysts. They speed up the chemical reactions that take place in the living
system. Trypsin, amylase and lipase are the examples of enzymes.
3. Structural proteins: - Some proteins are structural proteins as they constitute different
structures like hair, nails and keratin.
4. Antibodies: - Our body produces antibodies to fight against pathogens. These antibodies are
nothing but proteins.
5. Haemoglobin: - Haemoglobin, a king of protein which is found in RBCs transports oxygen
from the lungs to the different tissues of the body.
8. Describe sources AND functions of fats.

Fats: - Fat is an organic compound containing fatty acids and glycerol.
Plant sources of fats Animal sources of fats.
Vegetable oils like sunflower oil, soyabean Milk, butter, ghee.
oil, mustard oil, etc. Eggs, meat
Oils from coconut, groundnut, almond, etc Fish oils.
Functions of fats are

1. Sources of energy Fats are a rich source of energy. One gram of fat
provides approximately 9 calories of energy.
2. Sources of essential fatty acids Dietary fats provide essential fatty acids
3. Source of fat soluble vitamins Vitamins such as A, D, E and k are fat soluble
vitamins. Fats act as carriers of fat soluble
vitamins.
9. State plant and animal sources of vitamin A.

The plant and animal sources of vitamin A are
Plant sources of vitamin A Animal sources of Vitamin A

Orange, carrot, sweet potato, tomato, pumpkin, Egg, liver, fish, etc.
mango, spinach etc Milk, butter, cheese, etc.
10. Give the functions of water in our body.

Water performs a number of functions in our body. Some of these functions are as follows.
1. Major constituent of the body: - Water is one of the major constituents of our body. Our
body contains about 65% of water. Water is a major component of blood which circulates and
supplies oxygen and food to all the cells of the body.
2. Removal of waste matters from the body: - Water plays an important role in the removal of
waster matters from the body.
3. Regulation of body temperature: - Water plays and important role in regulating the body
temperature.
4. Role of water in absorption, digestion, and assimilation of food: - Water plays and
important role in absorption, digestion and assimilation of food.

11. Which vitamins are necessary in the following specific conditions?

1. Clotting of blood does not take place
2. Not having normal development of bone and teeth.
3. Gums are not healthy.
4. Not having normal vision.
Specific conditions Necessary vitamins

1. Clotting of blood does not take place Vitamin K
2. Not having normal development of bone and Vitamin D
teeth.
3. Gums are not healthy Vitamin C
4. Not having normal vision Vitamin A
12. What nutrients will be supplied from the following food items?
1. Ragi 2. Ghee 3. Bengal Gram 4. Amla
Food items Nutrients Obtained
1. Ragi Carbohydrate
2. Ghee Fats
3. Bengal Gram Protein
4. Amla Vitamin C
13. A food plate contains the following food items. State the nutrients obtained from each of them.
1. Rice 2. Dal 3. Butter 4. Carrot.
Food items Nutrients obtained

1. Rice Carbohydrate
2. Dal Protein
3. Butter Fat
4. Carrot Vitamin A
14. Describe in detail about the factors affecting growth of microorganisms.

Ans. The various factors that affect the growth of microorganisms are as follows.
1. Nutrients in food: - Food rich in nutrients, like milk, fruits, vegetables and meat enhance the
growth of microorganisms.
2. Water: - Microorganisms require a large amount of water for their growth.
3. Temperature of pH: - Temperature and pH of food affect the growth of microorganisms.
Temperature range of 200 to 500 C is most suitable for the growth of microorganisms. Acidic
pH is not suitable for the growth of most microorganisms.
4. Available oxygen: - The microorganisms that are responsible for food spoilage require oxygen
for their growth. Such microorganisms are called aerobic microorganisms. Contrary to this,
anaerobic microorganisms do not require oxygen for their growth. Anaerobic microorganisms
cause spoilage of air tight canned food.
15. Suggest the measures to control qualitative loss of foods.

Ans. Control measures to control qualitative loss of foods are
1. Proper time of harvesting, storage facilities and safe storage godown with arrangement for
moisture and temperature control.
2. Use of buffet system at public places and avoidance of plate wastage should be followed.
3. Implementation of ration system for the distribution of food should be adopted.
Proper distribution system must be adopted for all sections of the society

16. What is epidemiological triad?

Ans.
1. Though the germ theory of disease was a revolutionary concept, it is not recognised that a
disease is rarely caused by a single agent alone, but a number of factors.
2. The Causative factors of diseases may be classified as AGENT, HOST and ENVIRONMENT.
3. These three factors together are called as the epidemiological triad.
4. According to this triad, the interaction between Agent, Host and Environment results into
diseases.
17. Describe the losses of food occurring during transport.

Losses of food occurring during transport:
1. Losses of food may occur during transport of food from the field to storage places or
processing places.
2. If there is delay in transport of perishable foods, losses occur due to their decay and
deterioration.
The use of hooks while handling sacks of grains is also responsible for losses of food
18. Name the factors responsible for the following diseases

Diseases Factors
1. Common cold 1. Virus
2. Kidney stones 2. Calcium carbonate
3. Ringworm 3. Fungus
4. Gout 4. Uric acid
5. Typhus fever 5. Ricketssia
6. Ketosis 6. Ketones
7. Jaundice 7. Serum billirubin
8. Uraemia 8. Urea
9. Ascariasis, Elephantiasis 9. Metazoa
10. Typhoid, Cholera, leprosy, Tetanus, Plague, 10. Bacteria
Whooping cough, Tuberculosis
11. Malaria, Kala Azar, Amebic dysentery 11. Protozoa
12. Chikungunya, Poliomyelitis, Common cold, 12. Viruses.
Chicken pox, Rabies, Influenza, measles, Yellow
fever, AIDS

13. Define disease. Enlist different causative factors of disease.

Ans. Disease is a condition of the body in which the vital functions are disturbed physiologically and
psychologically. Various causative factors of diseases are
1. Biological factors: - e.g. virus, bacteria, protozoa, metazoa, fungus, ricketssia etc.
2. Nutritional factors: - e.g. proteins, fats, carbohydrates, vitamins, minerals and water.
3. Physical factors: - e.g. excessive heat, cold, humidity, sound, pressure, electricity etc.
4. Chemical factors: - e.g. urea, serum billirubin, uric acid, allergens, metal dust, insecticides etc.
5. Mechanical factors: - e.g. chronic friction.
6. Absence or insufficiency or excess of factor necessary to health: - e.g. insulin.
7. Social factors: - e.g. poverty, smoking et.
8. Host factors: - e.g. age, sex and occupation of host.
9. Environmental factors: - e.g. winter over crowding, psychosocial factors like poverty, anxiety,
frustration, anger etc.
14. How is tobacco harmful to human health? (Any 5 points)

1. People consume tobacco in the form of smoking and chewing.
2. Tobacco in any form is cancer causing.
3. Bidi – cigarette smoking harms digestion. It causes sore throat and coughing.
4. Insistent smoking often results in unsteadiness, trembling of fingers and frequent disturbances at
night due to dry cough.
5. The ill effects of smoke includes shortened like expectancy, chronic bronchitis, lung cancer, cancer
of the mouth, larynx, Oesophagus, Pancreas, Coronary heart disease etc.
6. Tobacco contains numerous compounds such pyridine, ammonia, aldehyde, furfurol, carbon
monoxide, nicotine, sulphur dioxide etc. which are cancer causing chemicals.
7. Nicotine affects the central and peripheral nervous system.
8. These components in the tobacco smoke get chemically modified into carcinogens through the
action of natural substances in the body.
9. Excessive chewing of tobacco may often cause cancer of the lip and tongue, impaired vision and
nervous tremor.
10. We should avoid cigarette smoking and tobacco chewing.
15. Give the preventive and control measures of AIDS.

education to aware the people to make life saving choices.
2. The use of shared razors and tooth brushed should be avoided.
3. Intravenous drugs uses should be avoid the sharing of needles and syringes.
4. Before blood transfusion the blood must be checked for HIV.
5. Women with AIDS should avoid becoming pregnant.
6. Practice safe sex.
16. With the help of well labelled diagram describe the structure of HIV.

1. HIV is a retrovirus i.e. its genetic material is RNA rather than DNA.
2. Each virus particle is a sphere with diameter 100nm.
3. It consists of a pore that surrounds the two identical molecules of viral RNA.
4. The protein core is surrounded by a lipid envelope derived from the plasma membrane.
5. The outer surface of the envelop is covered by scattered glycoprotein’s with stalks and knobs.
6. These envelope proteins enable the virus to infect target cells in the host body.
7. Once inside the host, a copy of DNA is made with the help of viral RNA. Then this DNA is
inserted into a host chromosome.
8. The virus can also destroy some brain cells.
17. Why everyone should be aware of sexual behaviour?

1. AIDS, syphilis, gonorrhoea, choncroid chancre donovanosis, yaws, LGV etc. are
communicable diseases which are transmitted by sexual contact.
2. STDs are also known as venereal diseases. People have been in trouble for centuries due to
these sexually transmitted diseases because they are not aware of their sexual behaviour.
education to aware the people to make life saving choices.
4. Hence health education that includes awareness about sexual education that includes
awareness about sexual behaviour may help individuals to change their behaviour in an effort
to avoid sexually transmitted diseases.
18. Give the modes of transmission of HIV.

Modes of transmission of HIV are as follows.
1. HIV is transmitted from person to person most frequently through sexual activity. Thus AIDS
is included in the group of sexually transmitted diseases.
2. AIDS is also transmitted by contaminated blood transfusion of white blood cell, platelets etc.
3. Intravenous drug users are at high risk because they often share needles and syringes.
4. Any skin piercing (e.g. injections, ear piercing, tattooing, acupuncture, etc.) can transmit virus
if the instruments have not been sterilized.
5. AIDS infected mother can transmit the virus to her child during pregnancy or during birth.
19. Name the diseases caused by following organisms.

ORGANISMS DISEASES
Micro bacterium leprae Leprosy
HBV Hepatitis – B
HAV Hepatitis – A
Ascaris Lumbricoides Ascariasis
HIV AIDS
Plasmodium vivax Malaria
20. Give the deficiency of diseases of the following elements / vitamins.
Proteins Deficiency of proteins causes diseases like kwashiorkor and Marasmus.

Ascorbic acid Deficiency of ascorbic acid leads to scurvy.
Vitamin D Deficiency of vitamin D in children leads to rickets and osteomalacia in adults.
Vitamin A Deficiency of vitamin A leads to night blindness (Nyctalopia) and Xerophthalmia
(Dry eye)
Vitamin E It is characterized by testicular degeneration, habitual abortion, muscular
dystrophy, haemolysis of RBCs and laboratory animals (Dry eye)
Vitamin K It is characterised by haemorrhage or delay in blood clotting.
Thiamine Deficiency of vitamin Thiamine (B1) leads to disease called Beri – Beri.
Niacin Deficiency of Niacin (B3) leads to a disease called pellagra.
Sodium The decrease in sodium chloride level in the body causes muscular cramps.
Common salt deficiency causes hyponatremia.
Copper Deficiency of copper causes neutropenia.
Molybdenum Deficiency of molybdenum causes mouth and oesophageal cancer.
Iodine Deficiency of iodine leads to various disorders such as still birth, cretinism,
neonated hypothyroidism, juvenile hypothyroidism, impaired hearing and brain
development and functions.
Fluorine Deficiency of fluorine leads to dental caries.
Calcium and Deficiency of calcium and phosphorus leads to rickets in children and
phosphorus osteomalacia in adults.
Magnesium Deficiency of magnesium leads to irritability, titanus hyperreflexia and
occasionally hyporeflexia.
21. Give the causes, signs and symptoms and treatment of iron deficiency.
Ans. Causes of iron deficiency.
1. Inadequate iron intake.
2. Poor absorption of dietary iron due to presence of excess phytates, phosphates and exudates.
3. Decreased absorption due to hypoacidity in the stomach.
4. Increased requirements e.g. pregnancy, childhood, adolescence.
5. Poor absorption due to defect in intestinal mucose i.e. malabsorption syndrome.
Signs and Symptoms.
Women:
The clinical features of anaemia are due to diminished supplies of iron to tissues. It results in low
haemoglobin content of blood. The principal clinical features are general fatigue, breathlessness on
exertion, giddiness and pallor of the skin. In severe cases, oedema of the ankles may be present.
Weaned infants and young children: -
The haemoglobin content is low (5 – 8 %). The children are weak, inactive and show pallor of the skin.
Treatment:
Ferron sulphate tablets should be given twice daily.
22. Preventive measures of obesity.

1. Obesity is harder to treat in adults than it is in children.
2. The control of obesity centres round weight reduction.
3. The weight can be reduced by dietary changes, increased physical activity and combination of both.
4. The proportion of energy – rich foods such as simple carbohydrates and fats in the diet should
be reduced.
5. The fibre content in the diet should be increased through the consumption of common
unrefined foods.
6. Regular physical exercises are the key to control obesity. .
23. Dental fluorosis.

1. It is the condition in which only the teeth of young children are affected by excessive intake of
fluorine.
2. An early sign of dental fluorosis is the ‘mottled enamel’.
3. In this condition the teeth lose their shiny appearance and chalk white patches develop on them.
4. Mottling is best seen on the incisors of the upper jaw.
5. It is almost entirely confined to the permanent teeth and develops only during their period of
formation.

24. Preventive measures of diabetes.

The preventive and control measures of diabetes are as follows.
1. The normal body weight should be maintained through adoption of healthy nutritional habits
and physical exercise. The nutritional habits include and adequate protein intake, a high intake
of dietary fibre and avoidance of sweet foods.
2. Since alcohol can indirectly increase the risk of diabetes, it should be avoided.
3. Diabetes is a major cause of disability through its complications e.g. blindness, kidney failure,
coronary thrombosis, gangrene of the lower extremities etc. These complications can be
prevented by proper management of the diabetic through periodical routine checking of blood
sugar, or urine for proteins and ketones, of blood pressure, visual acuity and weight.
4. The feet should be examined for any defective blood circulation, loss of sensation and health of the skin.
25. Hypertension.
1. It is the condition which may occur genetically or may cause due to obesity, stress, diabetes,
renal disease etc.
2. In hypertension, there occurs increase in the level of blood pressure.
3. Hypertension is divided into primary (essential) and secondary. It is classified as ‘essential’
when its causes are generally unknown. While the hypertension which is caused due to other
disease process or abnormality, is classified as ‘secondary’.
4. The risk factors of essential hypertension are age, genetic factors, obesity, salt intake, saturated
fat, alcohol, physical activity, environmental stress etc.
5. Blood pressure rises with age in both sexes.
26. Hypervitaminosis of vitamin D.

1. Excess intake of vitamin D leads of hypervitaminosis characterized by high blood calcium
concentration (Hypercalcemia), hyperphosphotemia, nausea, vomiting or diarrhoea.
2. Metastatic calcification may occur in kidneys, arteries, bronchi and other sites.
3. Vitamin D is stored in the body in fatty tissues and in the liver.
4. Its excessive intake may also cause anorexia, thirst and drowsiness.
5. The patient may lapse into coma, while cardiac arrhythmias and renal failure may occur.
27. Give the disadvantages of excessive nutrient intake and mention its controlling measures.
1. Excessive consumption of food (nutrients) is simply wastage. There is no advantage or gain of
excess food to the consumer.
2. The food taken by the consumer in excess cause’s disorders or diseases to him.
3. The control measures of excessive intake of nutrients are as follows.
i. Nutrition counselling should be done so that the people will select the adequate amount of
proper food.
ii. One should consume food quantitatively and qualitatively as per ones requirements, based
on age, sex and occupation. .
28. Describe the risk factors of CHD and give the preventive measures.
1. The principle risk factors of CHD are cigarette smoking, high blood pressure, elevated serum
cholesterol, diabetes, obesity, stress, sedentary habits etc.
2. The preventive measures for CHD are as follows.
i. Dietary changes such as reduction of fat intake, limited consumption of saturated fat, and
increase in the consumption of vegetables, fruits, whole grains and legumes, reduction of
salt intake, avoidance of alcohol consumption etc.
ii. Stoppage of smoking.
iii. Regular physical activity and weight control.
29. What is hypertension? Give its causative factors and preventive measures.
1. It is the condition which may occur genetically or be caused due to obesity, stress, diabetes,
renal disease.
2. In hypertension, there occurs increase in the level of blood pressure.
3. The risk factors of essential hypertension are age, genetic factors, obesity, salt intake, saturated
fat, alcohol, physical activity, environmental stress etc.
4. Blood pressure rises with age in both sexes.
5. The prevention of hypertension can be achieved by
i. Dietary changes such as reduction of salt intake (normal intake 5gm/ per day),
moderate fat intake, avoidance of alcohol intake etc.
ii. Weight reduction,
iii. Regular physical activity.
30. Write an account on obesity

1. It is an abnormal and dangerous condition in which a large surplus of fat is stored within the body.
2. This is due to an enlargement of fat cell size (hypertrophic obesity), or an increase in fat cell
number (hyperplastic obesity) or a combination of both.
3. Obesity is often expressed in terms of Body Mass Index (BMI)
4. The state of obesity is characterised by an increase in the fatty mass at the expense of the other
parts of the body.
5. The water content of the body is never increased in case of obesity.
6. Obesity acts as a positive risk factor in developing the conditions like hypertension, diabetes, gall
bladder diseases and coronary heart disease.
7. Hypertension and coronary heart disease caused due to obesity may lead to mortality.
31. What is community hygiene?

1. Community hygiene may be defined as that branch of hygiene which concerns itself with the
efforts, which the community must make for the preservation, maintenance and improvement
of the health of the people.
2. According to the concept of community hygiene, there is more active involvement of families
and communities in health matters such as planning, implementation, utilisation, operation and
evaluation of health services.
3. Thus the previous emphasis ‘health care for the people’ has been shifted to ‘health care by the people’.
32. What is the need of health services research?

1. The concept of Health Services Research (HSR) was developed during 1981 – 1982.
2. HSR is essential for the continuous evolution and refinement of health services to improve the
health of people.
33. Give he various primary health care measures.

The primary health care measures are
1. Education about existing health problems and methods of preventing and controlling them.
2. Promotion of food supply and proper nutrition.
3. An adequate supply of safe water and basic sanitation.
4. Maternal and child health care, including family planning.
5. Immunization against infectious diseases.
6. Prevention and control of endemic diseases.
7. Appropriate treatment of common diseases and injuries.
8. Provision of essential drugs.

34. Describe personal hygienic habits. (Any Eight Points) or depends on the questions)
Ans. Hygienic habits cannot be learnt from books but they must be developed and practised in
daily living. The various hygienic habits are
1. It is a good habit to take a glass of cold water early in the morning on rising from the bed.
2. There should be regularity in taking wholesome food which should be properly masticated and eaten
slowly. It is a bad habit to overload the stomach.
3. Drinking of alcohol should be avoided because it causes many toxic effects such as rapid heart beats,
error in vision and hearing, loss of control of memory, self control etc. Alcohol is also responsible for
many crimes.
4. Tobacco chewing and smoking should be avoided as it harms digestion and causes sore throat, coughing,
trembling of fingers, oral cancer and lung cancer, atherosclerosis, hypertension etc.
5. Constipation should be avoided by drinking plenty of water in between meals, eating coarse bulky food
such as green vegetables, fruits, whole grains cereals etc., going to the toilet regularly etc.
6. Anger should be controlled by an exercise or a walk. Kill you anger before it kills you.
7. Special emphasis should be laid on cleanliness with regard to the food we eat, the air we breathe and the
water we drink.
8. A regular bath should be taken early in the morning or in the middle of the day before taking meals.
9. Hair should be kept thoroughly clean and should always be kept combed and dressed.
10. Mouth should be well rinsed with some pleasant antiseptic mouth wash in the morning and at night after
taking the last meals.
11. Teeth should be cleaned at least twice a day that is in the morning and at night.
12. Hands should be washed with soap before taking meals, during handling or preparing food and after
going to the toilets.
35. What is population? Give the measures for population control.

Ans. Population can be defining as a group of organisms of the same species occupying in a
particular space at a particular time. Population control measures are mainly of two types
a. Direct measures and
b. Indirect or Education measures.
1. The direct measures includes the various birth control techniques.

a. Sterilization (Vasectomy in men and tubectomy in women)
b. Use of intra-uterine devices and birth control pills by women.
c. Use of condoms by men etc.
2. Educational measures include.
a. Propaganda through the media about the advantages of small family.
b. Awareness about the idea of birth control.
c. Promotion of women’s education.
d. Inclusion of population education in the syllabi in schools and colleges.
36. Describe in detail, the experiment carried out by Frederick Griffith.

1. In 1928, Frederick Griffith carried out an important experiment which proved the existence of
‘transforming principle’.
2. The experiment was done on mice using two types of bacteria of same kind. One of them caused pneumonia
whereas other was harmless when living organisms of both types were injected in different mice.
3. Those injected with disease causing bacteria died, whereas those with harmless types survived.
4. When disease causing bacteria were heat killed and then injected, the mouse survived.
5. But when heat killed disease causing bacteria were injected with living harmless bacteria in the same
mouse, the mouse died.
6. This showed that there is some principle form dead bacteria which got transformed to living harmless
bacteria and changed their properties to make them lethal.
7. Year’s later scientist with great effort succeeded in isolating and identifying that the transforming principle
involved was DNA.

37. Supplementation of breast milk by vitamin D sources for the infants after the age of 3rd or 4th
month is necessary.
1. Vitamin D is necessary for proper bone and teeth development in human beings.
2. Deficiency of vitamin D in children leads to rickets which is characterised by deformities in bones.
3. Hence, Supplementation of breast milk by vitamin D sources for the infants after the age of 3rd
or 4th month is essential to avoid deficiency of vitamin D.
38. Releasing Gambusia fish in stagnant water is a preventive measure of malaria.

1. Mosquito larvae are biologically controlled by releasing Gambusia fish in water.
2. These fish multiply rapidly and feed voraciously of the larvae and pupae of mosquitoes.
3. This keeps a check on the spread of malaria in that area.
4. Hence releasing Gambusia fish in stagnant water is a preventive measure of malaria.
39. Explain chromosomal disorders. Give examples.

1. These include the conditions in which there is an addition or deletion of chromosomes,
deletion of a part of a chromosome or a translocation. E.g. in trisomy there are three identical
21st pair of chromosome or a translocation.
2. In translocation a piece of one chromosome is split up off and joined to another chromosome.
3. Such translocations are found in number of tumour cells.
4. Chromosomal disorders can result in Down’s syndrome, Turner’s syndrome or Klinefelter’s Syndrome.
40. Epidemiological triad is made up of agent, host and environment.

1. The causative factors of diseases may be classified as AGENT, HOST and ENVIRONMENT.
2. These three factors are referred to as Epidemiological triad.
3. The triad model shows that there is interaction of environment, causative agent and host results
into diseases.
4. Therefore, epidemiological triad is made up of agent, host and environment.
41. List the principles involved in food preservation

The following principles are involved in food preservation.
1. Preventing the spoilage of food by microorganisms by removing and killing them and thereby
keeping them away from food.
2. Preventing self – decomposition of food by destroying enzymes by heating.
3. Preventing auto oxidation of food by adding antioxidants to the food.
4. Preventing the spoilage of food by insects, rodents, birds, etc.
42. What is food spoilage? List the factors that cause food spoilage.
1. Food spoilage: - Food spoilage may be defined as undesirable changes occurring in food
making it unfit and unacceptable for human consumption.
2. Factors causing food spoilage: -
i. There are various factors causing food spoilage. Some of these are external or extrinsic
factors while others are internal or intrinsic factors.
ii. Extrinsic factors include mechanical damages like improper handling during harvesting,
packing, storage, transportation, etc., Chemical reactions due to contact with metals and
microorganisms which contaminate the food.
iii. Intrinsic factors include enzymatic and chemical reactions that cause food spoilage.

43. before storage of potatoes, they are irradiated with gamma rays.
1. Irradiation of potatoes before storing prevents their sprouting during storage.
2. Besides, it increases the shelf – life of potatoes.
3. Therefore, potatoes are irradiated with gamma rays before storing.
43. What are vitamins? Mention the two categories of vitamins based on their solubility.
Vitamins; - Vitamins are organic compounds which are essential for growth, development and
maintenance of the body. Based on the solubility in fat or water, vitamins have been categorised
into two group’s viz. Fat soluble vitamins and water soluble vitamins.
44. Give names only

1. Food elements: - Carbon, hydrogen, oxygen, nitrogen, phosphorus, calcium, etc.
2. Food nutrients: - Carbohydrates, proteins, fats, vitamins, minerals, etc.
3. Oilseeds: - Sunflower, sesame, soyabean, etc.
4. Spices: - Coriander, ginger, mustard, etc.
5. Poultry: - Hen, turkey, duck, Emu, goose, etc.
6. Seafoods: - Salmon, shellfish, prawn, lobster, crab, etc.
7. Food processing: - Washing, cutting, heating, roasting, cooking and frying.
8. Standardization of food: - ISI and AGMARK
45. Give the energy requirements for different groups of people.

Ans. Energy requirements for different groups of people are
Group Particulars Calories
Infants Upto 12 months ≈ 100/kg body weight
Children 1-10 years ≈ 1000-2000
Boys 11-18 years ≈ 2000-2500
Girls 11-18 years ≈1500-2000
Man Sedentary work ≈ 2300
Heavy work ≈3200
Woman Sedentary work ≈2000
Heavy work ≈2500
Pregnant ≈2500
Lactating ≈3000
46. Give the important symptoms of the following.

1. Epidemic dropsy 2. Lead poisoning
1. Symptoms of epidemic dropsy: -
• Gastrointestinal disturbances.
• Irregular fever
• Rashes over exposed body parts
• Low pulse rate
• Oedema of face, hands and legs and enlargement of the liver.
2. Symptoms of lead poisoning: -
• Nausea
• Abdominal pain
• Anaemia
• Insomnia (Lack of sleep)
• Muscular paralysis and brain damage.

47. Write the scientific names and molecular formulae of the following.
1. Washing soda.
2. Baking soda
3. Lime stone
4. Green vitriol
5. Blue vitriol (Copper sulphate)
6. Alum
7. Plaster of Paris
8. Bleaching Powder.
48. Give general characters of vitamin B and C.

Ans. General Character of vitamin B and C are
4. Both vitamin B and C are soluble in water.
5. Both vitamin B and C are not stored in the body.
6. Excess intake of both vitamin B and C results in excretion of surplus vitamins in the urine.
49. Give the sources and functions of iodine.

1. Sea weeds 1. Sea fish 1. It is necessary for the formation of the
hormone thyroxine.
2. The hormone thyroxine controls
carbohydrates, protein and fat metabolism.
3. The hormone thyroxine increases energy
production and lipid break down.
50. State plant and animal sources of vitamin A.

Ans. The plant and animal sources of vitamin A are
Plant sources of vitamin A Animal sources of Vitamin A
Orange, carrot, sweet potato, tomato, pumpkin, Egg, liver, fish, etc.
mango, spinach etc Milk, butter, cheese, etc.

51. State the sources of vitamin D?

Ans. Sources of vitamin D are
i. Our body can manufacture vitamin D under the skin, when it is exposed to
morning sun rich in U.V. rays. The U.V. rays convert the precursor sterol into
vitamin D.
ii. Leafy vegetables contain provitamin D in the form of ergo sterol.
iii. Milk and milk products.
iv. Egg yolk, liver and fish are rich sources of vitamin D.
52. Give two important functions of vitamin D.

Ans. Functions of vitamin D.
1. Vitamin D plays an important role in growth and development of bones and teeth.
2. Vitamin D plays a vital role in absorption and utilization of calcium and phosphorus which are
necessary for the maintenance of their normal levels.
53. Give sources of vitamin E.

Ans. Sources of vitamin E are
2. Vegetable oils and green leafy 2. Liver and egg yolk.
vegetables.
54. Give two important function of vitamin E.

Ans. Functions of vitamin E are
3. Vitamin E is an antioxidant. It protects the cells of our body from highly oxidizing free radicals
produced during various metabolic activities.
4. Vitamin E plays an important role in immune function and DNA repair.
55. Describe the sources of Vitamin K.

Ans. Sources of vitamin K are
Leafy vegetables like alfalfa, spinach, cabbage, Milk, egg yolk and liver.
asparagus, etc.
56. Give two important function of vitamin K

Ans. The important functions of vitamin K are
4. Vitamin K plays an important role in blood clotting by forming prothrombin which is
necessary for converting fibrinogen to fibrin. The network of fibrin helps in the formation of
blood clot.
5. Vitamin K assists in converting glucose into glycogen.
6. Vitamin K is necessary for the formation of bone proteins.
57. Name the vitamins of the B – complex group.

Ans. Vitamins of B – complex group: Vitamins of B – complex group include eight different B vitamins.
B – complex
B1(Thiamine)
(Riboflavin)
B3(Niacin)
B5(Pantothenic acid)
B6(Pyridoxine)
B7(Biotin)
B9(Folic acid)
B12(Cyanocobalamin)
58. Name the sources of B-complex vitamins.
Ans. The Plant and animal sources of B – complex vitamins are
Plant Sources Animal Sources
1. Whole grain cereals 22. Organ meat such as liver, kidney and heart.
2. Green leafy vegetables 23. Lean meat (e.g. chicken)
3. Sprouted legumes 24. Eggs, fish, poultry
4. Nuts and oilseeds 25. Milk
59. Write the functions of B – complex vitamins.

Ans. The functions of B – complex vitamins are
i. B – complex vitamins play a vital role in carbohydrate protein and metabolism
ii. Most of the B- complex vitamins behave as coenzymes for various enzymes
involved in metabolic activities.
60. State the sources of vitamin C

Ans. Sources of vitamin C are
i. Fresh fruits like amla, guava, orange and lemon.
ii. Fresh vegetables like ripe tomatoes, capsicum, cabbage, etc.
61. State the functions of vitamin C.

Ans. The functions of vitamin C are
1. Vitamin C is necessary for the formulation of collagen, a protein which supports many body structures.
2. Vitamin C keeps the gums healthy.
3. Vitamin C helps in the development of bone and teeth.
4. Vitamin C is necessary for the synthesis of neurotransmitters and steroid hormones.
5. Vitamin C enhances the bioavailability of iron.
62. Describe the sources and functions of minerals.

Ans. The minerals are Calcium, Phosphorus and Iron.
1. The sources and functions of Calcium are
1. Green leafy vegetables. 1. Milk, fish and 1. Calcium is necessary for the development
2. Pulses, legumes and ragi prawns. of bones and teeth.
3. Almonds, figs, raisins, 2. Calcium regulates the contraction and
Khajur and til relaxation of muscles.
3. Calcium offers rigidity to bones.
63. The sources and functions of Phosphorus are

1. Green leafy vegetables. 1. Milk, poultry, 1. Phosphorus is necessary for the
2. Legumes 2. Seafoods development of bones and teeth.
3. Almonds and cashew nuts. 3. Eggs. 2. Phosphorus is an important
4. Mushrooms constituent of nuclei acids.
3. Phosphorus is necessary for the
formation of energy rich ATP
molecules.

DEFINITION
1. Allotropy: - The property by which an element exists in tow or more crystalline forms is called
allotropy.
2. Alloy: - An alloy is a homogeneous mixture of two or more metals or metal and a non-metal.
3. Calcinations: - The process of strongly heating the concentrated ore in the limited supply of air
and converting into its oxide is called calcinations.
4. Dry ice: - Solid carbon dioxide is called dry ice.
5. Ductility: - The property of a metal due to which it can be drawn into a wire is called ductility.
6. Gangue: - The unwanted material present in an ore is called gangue. For example impure sand and
rocky material in an ore.
7. Malleability: - The property of a metal due to which it can be hammered into a thin sheet without
cracking is called malleability.
8. Metal: - The element which can form positive ions by the loss of electrons is called metal. Iron
and copper are metals.
9. Metallurgy: - The process of extraction of metals from their ores, refining, and alloying them is
called metallurgy.
10. Metalloid: - The element which shows the properties of metals as well as those of nonmetals is
called a metalloid. Arsenic and antimony are metalloids.
11. Milk of sulphur: - Sulphur obtained by chemical reaction as precipitate is called milk of sulphur.
12. Mineral: - A mineral is a material in the earth’s crust in which elements and compounds of
inorganic nature are formed naturally.
13. Non-metal: - The element which can form negative ions by the gain of electrons is called non-
metal. Phosphorus and sulphur are nonmetals.
14. Ore: - The mineral from which a metal can be extracted profitably is called an ore.
15. Pig iron: - The iron which is obtained from the blast furnace is called cast or pig iron. It contains
carbon as major impurity upto 4%.
16. Reduction: - The chemical reaction in which oxygen is removed from a compound is called
reduction. Or the conversion of metal ion into elemental metal is called reduction. Or the process
of obtaining a metal from its oxides is called reduction.
17. Refining: - The process of purification of an impure metal is known as refining of the metal.
18. Roasting: - The process of heating the concentrated ore to a high temperature in excess of air, and
converting into its oxide is called roasting.
19. Catenation: - The property of direct bonding between the atoms of the same element to form a
chain of atoms is called catenation.
20. Hydrocarbons: - The compounds containing carbon and hydrogen only are called hydrocarbons.
21. Open chain hydrocarbons: - The hydrocarbons containing open chains of carbon atoms are
called open chain hydrocarbons or aliphatic hydrocarbons.
22. Closed chain hydrocarbons: - The hydrocarbons containing closed chain of carbon atoms or
carbon atoms linked to each other in a ring form are called closed chain hydrocarbons or ring
compounds.
23. Saturated hydrocarbon: - A hydrocarbon in which the carbon atoms are linked to each other by
single bond is called a saturated hydrocarbon.
24. Unsaturated hydrocarbon: - A hydrocarbon in which valencies of carbon are not fully satisfied
by single covalent bonds is called an unsaturated hydrocarbon
25. Alkene: - The hydrocarbon which contains carbon to carbon double bonds (C = C) is called an
alkene.
26. Alkyne: - The hydrocarbon which contains carbon to carbon triple bonds (C ≡ C) is called alkyne.

27. Aromatic hydrocarbon: - A compounds in which carbon atoms are present in a cyclic form with
atleast six carbon atoms which are linked with each other by alternate single and double bonds is
called aromatic hydrocarbon.
28. Petroleum: - Petroleum is mainly a complex mixture of hydrocarbons with small quantities of
many other active organic compounds containing N, O and S.
29. Global Warming: - The increase in the greenhouse gases due to pollution and other factors causes
warming of the atmosphere is called global warming.
4. Food and Food Adulterations.
1. Food: - Food can be defined as a substance that can be consumed, metabolized and assimilated
by an organism to produce energy, stimulate growth and maintain life.
2. Growth of a body: - Growth of a body can be defined as biosynthesis of subunits,
polymerization of subunits, assembly of macromolecules leading to growth and division of cells.
3. Calorie: - The heat energy required to raise the temperature of 1g of water by 10C is called one
calorie. A calorie is a unit of measurement of hear energy.
4. Balanced diet: - The diet which contains various food groups such as carbohydrates, proteins,
fats, vitamins and minerals in correct proportion is called balanced diet.
5. Food adulteration: - The process of mixing, substituting, abstracting, concealing the quality,
putting up decomposed food for sale, misbranding or giving false labels and adding poisonous
substances.
CH. 5. Nutrients
6. Carbohydrates: - Carbohydrates are organic compounds containing carbon, hydrogen and

oxygen. The ratio of hydrogen to oxygen in carbohydrates is 2 : 1 as in water.
7. Fat: - Fat is an organic compound containing fatty acids and glycerol.
8. Fat soluble vitamins: - Vitamins that are soluble in fat are called fat soluble vitamins. Vitamins
such as A, D, E and K are fat soluble vitamins. Fat soluble vitamins are stored in body’s fat and
we need not take them every day.
9. Nutrient: - A nutrient can be defined as any substance necessary for an organism’s metabolism,
growth or other functioning.
10. Proteins: - Proteins are complex polymers of amino acids. They contain nitrogen in addition to
carbon, hydrogen and oxygen.
11. Retinol: - Retinol is vitamin A. It is a fat soluble vitamin occurring in both plant and animal
foodstuffs.
12. Vitamins: - Vitamins are organic compounds which in small quantities are required for normal
growth, development and maintenance of good health.
13. Water soluble vitamins: - Vitamins that are soluble in water are called water soluble vitamins.
Vitamins such as B – complex group and vitamin C are water soluble vitamins. Water soluble
vitamins are not stored in the body.
Ch. 6. Food spoilage and wastage.
14. Food spoilage: - The undesirable changes occurring in food which makes it unfit and
unacceptable for human consumption is called food spoilage.
15. Extrinsic factors: - The external factors that cause spoilage of food are called extrinsic factors.
The extrinsic factors include physical damage due to improper handling; chemical reactions due
to contact with metals, microorganisms and animal like insects rodents, birds, etc.

16. Intrinsic factors: - The internal factors such as enzymatic reactions and chemical reactions that
cause the spoilage of food are called intrinsic factors.
17. Anaerobic microorganisms: - Microorganisms that do not require oxygen for their growth and
development are called anaerobic microorganisms.
18. Aerobic microorganisms: - Microorganisms that require oxygen for their growth and
development are called aerobic microorganisms.
19. Self – decomposition of food: - The enzymes present in food bring out decomposition of food.
This kind of decomposition of food is called self – decomposition.
20. Preservatives: - The substances, for example, sugar, salt and oil that are used for preservation are
called preservatives.
21. Pasteurization: - The process of heating milk to destroy microorganisms is called pasteurization.
Ch. 7. Diseases and Disorders
22. Disease: - Disease is a condition of the body in which the vital functions are disturbed
physiologically or psychologically.
23. Vehicle borne transmission: - The transmission of an infectious agent through the agency of
water, food, ice, blood, serum, plasma is known as vehicle borne transmission.
24. Vehicle borne diseases: - The diseases transmitted through the agency of water, food, ice,
blood, serum, plasma etc. are known as vehicle borne diseases.
Ch. 9. Dietary deficiency diseases
25. Scurvy: - Disease caused due to deficiency of vitamin C in an individual is called as scurvy. It is
characterised by swelling and bleeding of gums, anaemia and weakness.
26. Enrichment: - Enrichment means addition of dietary essentials to a food to restore the total
content of the food in natural state.
27. Trace element: - The minerals which are required by the human body are called ‘trace elements’.
14 trace elements are essential for animal life.
28. Malnutrition: - Malnutrition is defined as a pathological state resulting from a partial or entire
deficiency or excess of one or more essential nutrients.
29. Imbalanced nutrition: - The pathological state resulting from a disproportion among essential
nutrients with or without the absolute deficiency of any nutrient is called imbalanced nutrition.
30. PEM: - When the nutrients such as proteins, fats and carbohydrates are quantitatively and
qualitatively insufficient in diet. The condition is called Protein Energy Malnutrition (PEM).
31. Balanced diet: - The diet wh9ch includes all the required nutrients in appropriate proportions is
known as a balanced diet.
32. Over nutrition: - The condition resulting from the consumption of excessive quantity of food for
a long period of time is called over nutrition. Over nutrition may lead to obesity, atherosclerosis
and diabetes.
33. Specific deficiency: - The pathological state resulting from partial or complete lack of individual
nutrients is called specific deficiency.
34. Under nutrition: - The condition resulting from eating insufficient food for a long period of time
is called under nutrition. In extreme cases under nutrition is called starvation
10. Diseases due to over intake of some nutrients.

1. Obesity: - It is an abnormal and dangerous condition in which a large surplus of fat is stored
within the body.
2. Hypertension: - Hypertension is defined as the level of blood pressure at which action is
warranted.

3. Hypertension in adults: - Hypertension in adults is defined as a systolic pressure equal to or

greater than 160 mm Hg and / or diastolic pressure equal to or greater than 95 mm Hg.
4. Coronary Heart Disease (CHD): - Coronary Heart Disease is defined as “impairment of heart
function due to inadequate blood flow to the heart compared to its needs, caused by obstructive
changes in the coronary circulation of heart.
11. Human Health and Hygiene.
1. Personal Hygiene: - Personal hygiene may be defined as that branch of hygiene which concerns
itself with the adjustments, which the individual must make to preserve and improve the health of
his body and mind.
2. Community hygiene: - Community hygiene may be defined as that branch of hygiene which
concerns itself with the efforts, which the community must make for the preservation, maintenance
and improvement of the health of the people.
3. Health: - Health is a state of complete physical, mental and social well being and not merely an
absence of disease or infirmity.
4. HSR: - HSR can be defined as the systematic study of the means by which biomedical and other
relevant knowledge is brought to bear on the health of individuals and community under a given
set of conditions.
5. Hygiene: - Hygiene is defined as the science and art of preserving, maintaining and improving
health with the help of factors contributing to healthful living.
6. Health education: - Health education can be defined as a process that informs, motivates and
helps people to adopt and maintain healthy practices and life styles.
7. Pollution: - Pollution can be defined as any undesirable change in the physical, chemical or
biological characteristic of our environment that may adversely affect humans or other organisms.
8. Population: - Population can be defined as a group of organisms of the same species occupying a
particular space at a particular time.
9. Demography: - The branch of population study dealing with quantitative aspects of human
population is called demography.
12. Bio - Technology
1. Biotechnology: - Biotechnology is an important branch of modern science, which operates at

molecular level to bring out changes in the hereditary characteristic of organisms.
2. Bioremediation: - Bioremediation can simply be defined as the use of biological organisms such
as plants or micro organisms to remove hazardous chemicals or pollutants from water, waste water
and soil.

CHEMICAL EQUATIONS
1. Calcium oxide is treated with dilute hydrochloric acid
Ans: -
2. Zinc powder is treated with dilute sulphuric acid.

Ans: -
3. Ammonia is treated with hydrochloric or hydrogen chloride acid.

Ans: -When a glass rod dipped in concentrated hydrochloric acid is introduced in a jar containing
ammonia gas, dense white fumes of ammonium chloride are formed.
NH3 + HCL NH4CL
4. Carbon-di-oxide is passes through lime water for a short time

Ans: - An aqueous solution of calcium hydroxide is known as lime water when carbon dioxide is
passed through lime water it turns milky due to formation of calcium carbonate.
Ca (OH) 2 + CO2 CaCO3 H2 O
5. Hydrogen sulphide gas is passed through silver nitrate solution.

Ans: -
6. Sulphur is burnt in air or oxygen.

Ans. When sulphur is burnt in air or oxygen at 2500C, it burns with a pale – blue flame and forms
sulphur dioxide gas with suffocating odour. Little sulphur trioxide is also formed in the reaction.

7. Sulphur is heated with copper.

Ans. When sulphur is heated with copper, cuprous sulphide is formed
8. Sulphur is heated with iron.

Ans. When sulphur is heated with iron, iron sulphide is formed. It is an exothermic reaction and a
large quantity of heat is liberated.
9. Hydrogen gas is passed through sulphur at high temperature.

Ans. When hydrogen gas passed through boiling sulphur (at a high temperature) hydrogen
sulphide gas with rotten egg like odour is formed.
10. Sulphur vapour is passed over red – hot coke (charcoal). OR sulphur is heated with carbon
at high temperature.
Ans. When sulphur is heated with carbon at a high temperature, carbon disulphide is formed.

OBJECTIVES
A. Fill in the blanks with proper term from the bracket.
bracket
1. The impurity present in an ore is called _________ (slag, gangue, charge)

2. Magnetic separator is used to concentrate _________ (Haematite, pyrite, magnetite)
3. Carbon dioxide is _______ in nature. (basic, acidic, neutral)
4. Hydrogen sulphide is ________ agent. (an oxidising, a reducing, a bleaching)
5. The gas _______ turns lime water milky. (H2S, CO2, NH3)
6. Conversion of a metal oxide to metal is called _______ (oxidation, reduction, metal extraction,
refining)
7. Chocolates are wrapped in an aluminium foil. This is an application of the following property of
aluminium _________ (metallic lustre, ductility, malleability, electropositive)
8. Electronic configuration of Al is [(2,8,7), (2,8,5), (2,8,4), (2,8,3)]
9. Kipp’s apparatus is generally used for preparation of ____________ (NH3, H2S, SO2, CO2)
10. Carbon dioxide is used in _________ (fire extinguisher, bleaching wool, manufacture of fertilizer,
disinfectant)
11. Alum is a double salt.
12. Calcium carbonate on heating decomposes into lime and CO2.
13. Ferrous Sulphate decolourises Potassium permanganate solution.
14. Mixture of copper sulphate and lime is called Bordeaux mixture.
15. For setting fractured bone Plaster of Paris is used.
16. Sodium bicarbonate is known as Baking soda.
17. Marble is a variety of calcium carbonate.
18. Ferrous sulphate is commonly known as green vitriol
19. Alum is used for to stop bleeding
20. Plaster of Paris is prepared from gypsum.
1. An organic compound containing only carbon and hydrogen element is called hydrocarbon.
2. The general formula of alkyne is CnH2n-2.
3. The mixture of methyl alcohol and ethyl alcohol is known as methylated spirit.
4. Organic compounds with the same general molecular formula are known as homologue.
5. Repeated unit in the polymerization reaction is known as monomer.
6. In saturated hydrocarbons, two carbon atoms are linked by single bond.
7. The molecular mass of two adjacent members in homologous series of alkane differ by 14
8. Methane is found in gobar gas.
9. Greenhouse gases are CH4 and CO2
10. Vinegar is acetic acid.
11. All living systems require food for their growth and maintenance.
12. The ultimate sources of energy for all the living systems is sun.
13. In addition to food our body needs water to regulate body processes.
14. Milk powder is adulterated with starch or dextrin.
15. The suspected food products are sent for testing to Central Food Laboratories Kolkata.
16. Turmeric coated with lead chromate is toxic.
17. Major source of food is plants.
18. Cells are made up of macromolecules.
19. Proteins are polymers of amino acids.
20. The flavour of adulterated ghee is improved by adding tributyrin.
21. Excessive consumption of kesari dal causes lathyrism.

21. A very rich source of energy is fat.

22. Our body can manufacture vitamin D under the skin.
23. Vitamins A and D are water soluble.
24. Vitamin B and C is necessary mainly for blood clotting.
25. Vitamin K is necessary mainly for blood clotting.
26. The most important factor in the food spoilage is growth of microorganisms in food.
27. Anaerobic microorganisms are mainly involved in spoilage of air – tight canned food.
28. Degradation of proteins is called putrefaction.
29. The holes on the surface of tomato, bhendi, Brinjal, etc. indicates that they are probably spoiled by
insects.
30. Spoilage of potatoes due to sprouting is prevented by gamma radiation.
31.
reason.
B. Find the odd man out and give the reason.
1. Chlorine, Sodium, Magnesium, Aluminium.
Chlorine: - It is gaseous nonmetals. Others are solid metals.
2. Graphite, Iodine, Silver, Sulphur
Silver: - It is a metal. Others are non metals.
3. Haematite, Limonite, Siderite, Bauxite
Bauxite: - It is an ore of aluminium. Others are ores of iron.
4. Malleability, ductility, brittleness, lustre
Brittleness: - It is a property of non-metal. Others are the properties of metals.
5. K2O, Na2O, CaO, Al2O3
Al2O3 : - It is an amphoteric oxide. Others are basic oxides.
6. Steel, Duralumin, Iron, Tungsten steel
Iron: - It is a metal. Others are alloys.
7. SO2, CO2, H2S, NH3
NH3 : - It is a basic. Others are acidic.
8. Vitamins A, B, E and K
Ans. B – others are fat soluble vitamins.
9. Minerals Ca, P, Fe, Cu.
Ans. Cu –Others are minerals nutrients.
10. Amylase, Lipase, Fluorine, Trypsin.
Ans. Fluorine – Others are enzymes.
11. Starch, Glucose, Fructose, Calcium.
Ans. Calcium – Others are carbohydrates.
c. State whether the following statements are true or false.

1. Aluminium is transition elements. False (Aluminium is a normal element)
2. Sulphur occurs in a free as well as a combined state. True.
3. Calcium silicate is miscible with molten iron. False (Calcium silicate is immiscible with molten iron)
4. Hydrogen sulphide gas turns lime water milky. False (Carbon dioxide gas turns lime water milky)
5. Air is lighter than ammonia gas. False (Ammonia gas is lighter than air)
6. Washing soda is an efflorescent substance. True.
7. Washing soda is a hygroscopic solid. False. Washing soda is an efflorescent sold substance.
8. Copper sulphate is used to determine percentage of glucose in the urine of a diabetic patient. True.
9. Burnt alum is used in medicine. True
10. Ferrous sulphate is used to prepare ink. True.
11. Crystalline ferrous sulphate is green in colour, whereas amorphous powder is white in colour. True.
12. Alum solution is used in the Daniel cell. False. Copper sulphate is used in Daniel cell.
13. Bleaching powder is used to disinfect water. True
14. Plaster of Paris hardens when mixed with proper quantity of water True.
15. Bleaching powder is used for sealing the gaps in the laboratory apparatus, where airtight
arrangement is required. False
16. A single type of food can give us all the nutrients. False. A single type of food can not give us all the nutrients.
17. ATP molecules supply energy for cellular synthetic process. True.
18. Maida is adulterated with Lathyrus flour. False. Bengal gram flour (Besan) is adulterated with
Lathyrus flour.
19. Honey is adulterated with jaggery syrup. True.
20. Epidemic dropsy is also known as crippling disease. False. Lathyrism is also known as crippling disease.
21. Carbohydrates are the most abundant organic material in the living world. Ans. True.
22. Proteins in diet are the major source of energy to our body.
Ans. False: Carbohydrates in diet are the major source of energy to our body.
23. Proteins in our diet supply us necessary enzymes. Ans. True.
24. Proteins are major constituents of our cells and tissues. Ans. True.
25. Temperature in the range of 50-190C is most suitable for growth of microorganisms. False
26. Anaerobic microorganisms do not require oxygen for their growth. True.
27. Properly harvested cereals and legumes are perishable foodstuffs. False:
28. In holding method of pasteurization of milk, milk is heated to 62.80C for 15seconds. False:
29. Use of baking soda destroys vitamin B – complex. True.
Rewrite the second column to

to match the first column.
column.
Column I Column II
a. Pulses a. Lead poisoning
b. Coated turmeric b. Papaya seeds
c. Argemone Oil c. Lathyrus
d. Ice cream d. Epidemic dropsy
e. Black pepper e. Paper pulp
1. Pulses – Lathyrus
2. Coated turmeric – Lead poisoning
3. Argemone oil – Epidemic dropsy
4. Ice cream – Paper pulp
5. Black pepper – Papaya seeds.
Column I Column II
1. Vitamin A a. Tocopherol
2. Vitamin C b. Calciferol
3. Vitamin D c. Phylloquinone
4. Vitamin E d. Retinol
5. Vitamin K e. Ascorbic acid
Ans. Vitamin A – Retinol
Vitamin C- Ascorbic Acid
Vitamin D – Calciferol
Vitamin E – Tocopherol
Vitamin K – Phylloquinone.

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SCIENCE AND TECHNOLOGY – II OMTEX CLASSES 5th year S.S.

CLASSES : - OMTEX CLASSES

“Achieve Success Through OMTEX CLASSES The Home of Text” 1

“Achieve Success Through OMTEX CLASSES The Home of Text” 2

1 METALS AND NON-METALS

2 COMPOUNDS OF METAL AND NON-METALS

3 CHEMISTRY OF CARBON COMPOUNDS

4 FOOD AND FOOD ADULTERATION

6 FOOD SPOILAGE AND WASTAGE

7 DISEASES AND DISORDERS -1

8 DISEASES AND DISORDERS -11

9 DIETARY DEFICIENCY DIESEASES

10 DIESEASES DUE TO OVERINTAKE OF SOME NUTRIENTS

11 HUMAN HEALTH AND HYGIENE

“Achieve Success Through OMTEX CLASSES The Home of Text” 3

METALS AND NON-METALS

3. Aluminium oxide is classified as an amphoteric oxide. (Textual Book)

5. We can obtain a fountain of ammonia gas. (Text Book)

“Achieve Success Through OMTEX CLASSES The Home of Text” 4

6. Leafy vegetables are to be included in the daily diet.

7. Food should always be well covered.

8. Simple washing of vegetables and raw meat is very useful.

1. Germs or toxins from germs cause food poisoning.

9. Milk is considered as complete food.

10. Regular consumption of adulterated mustard oil is dangerous.

12. Diet should contain food with insoluble fibres.

13. Vitamins are required in small amounts.

“Achieve Success Through OMTEX CLASSES The Home of Text” 5

14. One must drink plenty of water.

15. Milk is good for health.

17. Dried food grains remain unspoiled for long period.

18. Spoilage of onions and potatoes is prevented by gamma radiations.

“Achieve Success Through OMTEX CLASSES The Home of Text” 6

21. Low temperature also prevents self – spoilage of food.

22. Use of hooks for gunny bags should be avoided.

23. Lack of insulin causes diabetes.

24. Cancerous condition is known as Malignancy.

25. Tobacco chewing is harmful for health.

26. Contact with Ultraviolet rays should be avoided.

27. Our body should be protected from mosquito bite.

“Achieve Success Through OMTEX CLASSES The Home of Text” 7

28. We should avoid eating contaminated food.

29. Sharing of razors, needles, syringes, towels should be avoided.

30. Unlawful sexual contact should be avoided.

31. Deficiency of vitamin K does not occur normally.

34. Iron deficiency causes anaemia.

36. Atherosclerosis is characterised by the deposition of cholesterol in the arterial walls.

37. Smoking acts as a risk factor for CHD.

38. Hypervitaminosis does not occur in case of water soluble vitamins.

39. The biomedical concept of health was found to be inadequate.

42. Nails should be kept clean and cut – short periodically.

43. Tight – fitting clothing should be avoided.

45. Biotechnology can be used to develop plants, which resists herbicides.

46. Protein injection is better than vaccination.

47. Hereditary diseases are non – curable.

48. Transgenic potatoes cannot be cooked.

49. Consumption of liver should be avoided in pregnancy.

50. Excessive intake of calories should be avoided.

51. Excessive intake of saturated fat in our diet should be avoided.

52. Excessive intake of fluorine should be avoided.

54. We should avoid over intake of vitamin D.

55. Intake of common salt should be restricted.

“Achieve Success Through OMTEX CLASSES The Home of Text” 11

Rhombic Sulphur Monoclinic Sulphur

2. CARBON DIOXIDE AND AMMONIA.

Carbon dioxide Ammonia

3. HYDROGEN SULPHIDE AND AMMONIA