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Form 2 Science Note
Form 2 Science Note
1. Sensory organs
3. Sense of touch is the sense that is sensitive towards the touch pain, pressure, cold and
heat.
4. The skin of human is divided into two layers, dermis and epidermis.
5. Types of receptors :
- Pain receptor
- Heat receptor
- Pressure receptor
- Cold receptor
- Touch receptor
6. Sensitivity of skin depends of two factors:
- Thickness of the epidermis
- Number of receptors
7. Sense of smell is the sense that can detect stimuli produced by chemicals.
8. The sensitivity of nose depends of two factors:
- The strength of the smell
- The presence of mucus
9. The sense of taste is the sense that can detect stimulus produced by flavoured
chemicals.
10.The tongue is the sensory organ for taste.
11.The tongue enables us to detect sweet, salty, sour, and bitter.
12.The surface has many taste buds.
13.The sense of hearing is the sense that can detect source of sound produced by vibrating
object.
14.The function of each part of the ear
a.) Pinna ʹ collects and directs sound wave into ear canal
b.) Ear canal ʹ directs sound waves to the eardrum
c.) Eardrum ʹ vibrates and transfers sound waves to the ossicles
d.) Ossicle ʹ intensify the vibration
e.) Eustachian tube ʹ balances air pressure
f.) Oval window ʹ transfer sound vibration from the middle ear to inner ear
g.) Cochlea ʹ convert sound vibrations into nerve impulse
h.) Semicircular canals ʹ detect position and movement of head to keep us stay balance
i.) Auditory nerves ʹ transfer impulses from the cochlea to the brain
15.The sense of sight is the sense that can detect light stimulus
16.The function of each part of the eye
a.) Sclera ʹ maintains the shape of eyeball , protects the eyeball
b.) Cornea ʹ allow light to enter the eye , focuses light onto the retina
c.) Choroid ʹ supplies oxygen and nutrients to the eye, absorbs and prevent internal
light reflection in the eye
d.) Conjunctiva ʹ protects the cornea
e.) Iris ʹ determines the colour of the eye, controls the size of the pupil
f.) Pupil ʹ allows light to enter the eye and controls the size of the pupil
g.) Lens ʹ refracts and focuses light onto the retina
h.) Ciliary muscle ʹ changes the thickness of the lens
i.) Suspensory ligament ʹ supports and holds the lens
j.) Vitreous homour ʹ maintains the shape of the eyeball
k.) Aqueous humour ʹ refracts and focuses light entering the eye
l.) Retina ʹ detects light stimulus and changes it into impulse
m.)Optic nerves ʹ transmit nerve impulses from the retina to the brain
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1. Short-sightedness
- Near object are seen clearly
- Distant objects look blur
- Eyeball is too long or big
- Eye lens is too thick
- Image is formed in front of the retina
- Wear glasses with concave lens
2. Long-sightedness
- Distant objects are seen clearly
- Near objects look blur
- Eyeball too short or small
- Eye lens is too thin
- Image is formed behind the retina
- Wear glasses with convex lens
3. Defects of the eye include blindness, colour blindness, astigmatism and blurred vision.
4. Colour blindness is a hereditary defect.
5. Astigmatism is a problem of hazy vision caused by irregular surface of the cornea.
Astigmatism can be corrected with a cylindrical lens or through surgery.
6. Optical illusion occurs when the brain cannot interpret nerve impulses received properly.
7. The blind spot is the place where the optic nerves leave the eyeball.
8. The stereoscopic vision is a vision using both eyes at the front of the head.
9. Advantages of the stereoscopic vision :
- Sees three-dimensional pictures of object
- Enables more accurate estimation of distance and position
10.Monocular vision is a vision by animals with eyes at the side of the head
11.Advantages of the monocular vision :
- Have a wide vision field
- Cannot estimate distance accurately
1. Sound is produced by the vibrations of objects and is a form of energy carried in the
form of waves.
2. Sound can be transferred through solids, liquids, gases.
3. Sound cannot be transferred trough a vacuum.
4. Sound can be reflected or absorbed by the surface of an abject.
5. Surface that are smooth, even and hard are good sound absorbers and produce weak
echo.
Tropism
1. Plants cannot move from one place to another but can move towards a stimulus.
2. The movements of plants are influenced by stimuli such as light, gravity, water, chemical
substances and contact with external objects.
3. Tropism is the growth in parts of a plant in response towards or away from an external
stimulus.
4. Growth of a part of a plant towards an external stimulus is known as positive tropism
while growth away from an external stimulus is known as negative tropism.
5. Tropism involves tips of shoots and roots of plants.
6. Types of tropism :
a.) Phototropism
b.) Geotropism
c.) Hydrotropism
d.) Thigmotropism
7. Phototropism is the response of a plant towards light stimulus.
8. Geotropism is the response of plants toward gravitational pull.
9. Hydrotropism is the response of plants toward water.
10.Thigmotropism is the response of plants towards touch.
11.Shoots of plants show :
- Positive phototropism
- Negative phototropism
12.Roots of plants show :
- Positive phototropism
- Positive geotropism
13.Tendrils of plants show :
- Positive thigmotropism
- Negative hydrotropism
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1. Classes of food
- Carbohydrates
- Proteins
- Fats
- Vitamins
- Water
- Fibre
- Minerals
2. Carbohydrates are compounds made up of carbon, hydrogen and oxygen.
3. Ration of hydrogen to oxygen is 2 : 1
4. Carbohydrates are formed from simple molecules known as simple sugars.
5. Carbohydrates can be divided into three types based on the number of simple sugars in
the molecules:
a.) Monosaccharide [ made up of one unit of simple sugar ]
Example ʹ glucose, fructose, galactose
b.) Disaccharide [ made up of two units of simple sugars ]
Example ʹ lactose, maltose, sucrose
c.) Polysaccharide [ made up of many units of simple sugars ]
Example ʹ starch, glycogen, cellulose (fibre)
39.Physical digestion involves the break down of large pieces of food into smaller pieces by
physical action of chewing and grinding by the teeth.
40.Saliva softens the food particles and shapes them into a lump called bolus.
41.Chemical digestion is the process of breaking down complex food into simpler form by
chemical means.
42.Chemical digestion in the alimentary canal occurs in the mouth, stomach and small
intestine
43.There are three types of digestive enzymes:
a.) Amylase to break down starch.
b.) Protease to break down proteins.
c.) Lipase to break down fat.
44.When the food enters the stomach, the stomach wall will secrete gastric juice that
contains hydrochloric acid, proteases and water.
45.The small intestine secretes enzymes to complete the digestion of food and absorption
of digestive products.
46.The small intestine is made up three parts. They are duodenum, jejunum and ileum.
47.In the duodenum, chime is mixed with two types of secretions, bile from the gall bladder
and pancreatic juice from the pancreas.
48.Bile is a yellow-greenish liquid produced by the liver and stored in the gall bladder.
49.Bile is directed into the duodenum from the gall bladder via the bile duct.
50.Bile does not contain enzyme. It is alkaline because it contains sodium hydrogen
carbonate salt. Bile neutralizes acids in the stomach and provides an alkaline medium
for the action of enzymes from the pancreatic juice and small intestine.
51.Bile also emulsifies fats that are it breaks up fats into smaller droplets by reducing the
surface tension of fat droplets. This process is known as breakdown of fats or emulsion.
This aims to increase the surface area of fats for the action of enzymes as well as
accelerate the digestion of fats.
52.Function of enzymes in the pancreatic juice:
a.) Pancreatic amylase breaks down starch into maltose.
Pancreatic amylase
Starch maltose
b.) Lipase breaks down fats into fatty acids and glycerol.
Lipase
Fat Fatty acids + Glycerol
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1. Ecology is the study of relationship between living things as well as the relationship
between living things and the environment.
2. Species is a group of organisms that have common characteristics that can breed among
themselves to produce fertile offspring.
3. Population is a group of organisms of the same species living in the same habitat.
4. A community consists of several types of interdependent populations of organisms living
together in one habitat.
5. Habitat is the natural are where an organism lives and reproduces.
6. Organism obtains food and protection from their habitats.
7. All organisms living in a habitat interact to maintain the balance in the habitat.
8. Ecosystem is made up of organisms that interact with one another as well as with non-
living things in their surroundings.
9. Living organisms are interdependent. Examples of interdependence between living
things are:
a.) Supply of gases
b.) Sources of food
c.) Shelter
10.Living things and non-living things interact with one another to maintain a balanced
ecosystem.
11.Interaction is important for the survival of living things.
12.There are different types of interactions, such as prey-predator, symbiosis and
competition.
13.Predators are organisms that hunt and eat other organisms for food.
14.Preys are organisms hunted by the predators for food.
15.Symbiosis is any close relationship or interaction between two organisms of different
species.
16.Examples of symbiosis are:
- Commensalism
їA relationship in which one organism [the commensal] benefits and the other [the
host] is not affected.
- Mutualism
їA relationship in which both organisms benefit.
- Parasitism
їA relationship in which one organism benefits but the organism that is harmed is the
host.
їThe organism that benefits is the parasite and the organism that is harmed is the host.
їThe parasite lives on or inside its host body and obtains nutrients from the host.
17.Competition takes place when organisms living in the same area compete to obtain
common needs such as shelter, water, mate, minerals, food, or light.
18.Competition occurs when the common needs in an ecosystem are limited.
19.The stronger organism will dominate an area and the smaller or weaker one will be
eliminated or die.
20.Biological control is a method to control the number of a pest organism [prey] by using
its predator.
21.Biological control is better compared to chemical control [use of pesticides] because it is
non-toxic and does not harm other organism which is not pests.
22.Organisms can be classified as producers, consumers and decomposer according to their
relationships in term of sources of food.
23.Producers are organisms that can manufacture their own food
24.Green plants are known as producers because they can make their own food by using
carbon dioxide, water and energy from sunlight.
Carbon Light
Water + Glucose + Oxygen
Dioxide
Chlorophyll
25.Consumers are organism that obtain food from other organisms
26.Consumers are usually animals cannot make their own food.
27.Consumers can be divided into three types:
a.) Primary consumers
b.) Secondary consumers
c.) Tertiary consumers
28.Primary consumers are consumers that feed directly on plants and are normally
herbivorous animals or omnivorous animals.
29.Secondary consumers are consumers that feed on primary consumers.
30.Tertiary consumers are consumers that feed on secondary consumers.
31.Decomposers are microorganisms that break down tissues of dead organisms into
simpler substances.
32.Scavengers feed on dead plants and animals and break them down into smaller parts.
33.A food chain shows the relationship between food and organisms in an ecosystem.
34.A pyramid of numbers shows the number of organisms at each stage of a food chain.
5
eagles
150 snakes
3000 mouse
35.Photosynthesis is a process in which green plants manufactures food from carbon
dioxide and water in the presence of sunlight and chlorophyll.
36.Oxygen cycle is the continuous process of taking and returning oxygen into the
atmosphere.
37.Carbon cycle is the continuous cycle of taking and returning carbon in the form of
carbon dioxide to the atmosphere.
Solubility =
Volume of solvent (100ml)