Anita Sood Anupama Bhandari Madhabi Bose Shelly Wadhwa Contributor Jyoti Parruck CPL EvioN Scanned with CamScannerContents Unit I More about Food {Ex Crop Production and Management 2 The Microbial World... Unit Il: Chemicals and Materials \_8© Synthetic Fibres and Plastics... \_aC Metals and Non-metals. 6. Combustion, Flame and Fuel: Unit III: The World of the Living _ 7. Conservation of Animals and Plants . © 8. Cell—Structure and Functions 9. Reproduction in Animals 10, Reaching the Age of Adolescence / Upit IV: Force, Pressure and Sound 13. Sound.. Unit V: How Things Work 14. Chemical Effect of Electric Current... Unit VI: Natural Phenomena Some Natural Phenomena... 16. More About Light Unit VII: Nature and Its Resources 17. Stars and the Solar System. 18-Pollution of Air and Water ....¢P) Test Yourself. SA Scanned with CamScannerOn WS) Intenne AV Ourcome LEARNING Steppin Stones A 7. wa Define agriculture Classify crops based on various parameters Enlist and explain the basic agricultural Its fun to grow plants and look after them! Ifyou can find some vacant land near your school or house, try planting wheat or gram. Now, look after your plant till you can eat it, If you have a balcony or terrace, try planting potato or tomato (or anything of your choice). Observe how long it takes to grow penne big. Prepare a weekly report of plant growth. Try « Differentiate between to grow different types of fruits and vegetables and manure and fertilisers compare your notes with your friends. * Describe different ra methods to improve crop | ric a production ein. * Explain the nitrogen cycle anes if First leaf observed * Name a few food items - obtained from animals parsuflowan observed First fruit observed — We obtain energy from the food we eat. It is the basic requirement of life. Human population is increasing quite rapidly. To provide food for the billions of people all over the world, is a challenge today. Hence, it is essential to improve the techniques involved in producing and storing the food, to meet the global food demand. Let us understand the importance of crop production. gama India is primarily an agriculture-based and. Agriculture in India is quite diverse and so are the food and feeding, habits of the people. To achieve such demands, we not only need to enhance food production but also need to manage production practices such as \ storage and distribution of food. Unit I> More about Food Scanned with CamScannerVOU ure ee whan, Leaaiet?| Noa: | AGRICULTURE AND CROPS ‘The practice of growing plants and rearing animals on a larg and other useful products is known as agriculture) Plants of the same kind, when cultivated at the same place on a large scale for food, fodder, fibre or any other useful product, are called crops. A wide area of land where a crop is cultivated is called a field} - \\ Classification of Crops > \wxq amour [ Pleat - Samal! Raoul] Crops can be classified in several ways. Crops are classified based on the products they yield. The product obtained from crops are referred as crop produce. ‘e scale for food, fibre ¥ Table 1.1 Classification of crops according to the crop produce iii i | Cereals wheat, barley, rye, rice, maize, oats, millets ‘Pulses beans, gram, peas Oil seeds sunflower, mustard, groundnut Root crops ‘sweet potato | Tuber crops tapioca, potato | Sugar crops beetroot, sugarcane a 'Plantation/Cash crops _tea, coffee, coconut, rubber [Fibrecrops cotton, jute dans SE Crops are also classified on the basis of the season they are grown, In India, where we have varied climatic conditions, based on the growing season, crops are of two types—Kharif and Rabi. Kharif crops: These crops are grown during the monsoon season as they require more water for growth. They are cultivated in the months of June/July and harvested in September/October. Paddy, cotton, soya bean, maize and groundnut are some examples of Kharif crops, Rabi crops: These crops are grown during winter season, between October and April, as they require less water. Wheat, gram, barley, pea and linseed are some examples of Rabi crops. Enunciation SB Chapter-1» Crop Production and Management Tapioca: tap-ce-oh-kuh yy Scanned with CamScannerPaddy Groundnut Barley A. Fig, 1.1 Kharif crops 4. Fig. 1.2 Rabi crops Crops are also classified on the basis of purpose.) Food crop: A crop grown for the purpose of food. Wheat and paddy are some examples of food crop. Subsistence crop: A crop which is grown by a farmer to fulfil the needs of his family and not for the purpose of marketing. Cash erop: A crop grown for the purpose of sale and profit. Tea, cotton and coconut are some examples of cash crop. AGRICULTURAL PRACTICES Cultivation of crops invélves several techniques and activities followed by farmers when seeds are sown and crops are harvested and stored. These activities are collectively termed as agricultural practices. ) The techniques involved are: : Uy g Preparation of soil (eet Reacasien \Y Selection and sowing of seeds | Different types of crops JW Addition of manure and fertiliser | are sown in different parts Irrigation | of the world. However, eae the basic practices of Protection from weeds and pests Se sainae ar eae ee ye Harvesting, threshing and winnowing throughout the world. ee e~ Storage Preparation of Soil Plants grow and derive water and nutrients from the soil. It is largely the soil on which growth of plants depend. Therefore, preparation of soil before cultivating any kind of crop is very important. The preparation of soil is done by two main i and levelling. 2nho Ye tyr ter ate an Scanned with CamScanneryr Ploughing It is the process of loosening and turning of soil using a tool or an implement called the plough. A plough can be made of wood or iron. The wooden plough is used for thousands of years in agriculture. However, in recent times, this is being replaced by the iron plough. Ploughs are either pulled by cattle (mostly n bullocks) or by tractors. Although the use of tractor 4 Fig. 1.3 Ploughing using is expensive, it saves a lot of time and labour for cattle the farmers. Ploughing the field has several advantages. Some of them are: * It allows the roots to penetrate deep into the soil. * It provides aeration to the soil. This helps the cells of the roots to get sufficient amount of oxygen to carry out respiration. * Itensures proper drainage of water. The deeper A Fig. 1.4 Ploughing using the soil is dug the better is the drainage, peas * Ithelps in uniform mixing of fertilisers as well as organic matter with loosened soil. * Loose soil supports the growth of earthworms and improves decomposition brought about by microbes. This enhances the fertility of soil and help in recycling of nutrients. * It also helps to uproot weeds. Levelling The ploughed soil often has crumbs of soil that need to be broken or crushed. The soil needs to be suitably levelled before sowing seeds. This is achieved using a leveller. This Process is called levelling. Selection of Seeds and Sowing Farmers have to be very careful about the = He 15 Leveling using leyeller seeds they sow. The seeds they select should be of good quality, that is, they should be healthy, disease-free and clean. ———— & Chapter-1> Crop Production and Management Scanned with CamScannerLet us understand how to separate healthy seeds from unhealthy ones through an activity. /Acuviry 1 \/| Take a bow! filled with water. Put some kidney beans in it. Let the bow] remain undisturbed for half an hour. You will observe that some of the seeds float in water whereas some of them sink in water. This is because, unhealthy seeds are lighter and float in water. While the ones that sink are the healthy ones and fit for sowing. The following factors must be considered while sowing seeds. a. Seedlings should get enough space to grow and should not compete for nutrients, water and sunlight. b. Seeds should be sown at the right depth. If they are too close to the surface, 4 they may be eaten by birds, and if they are sown too deep, they may be deprived of air. Seeds can be sown by two methods—broadcasting and seed drill. Broadcasting: This method involves the scattering of seeds by hand on a levelled field. It is the simplest and easiest method. However, this method has two disadvantages. The seeds are not evenly distributed and they lie too close to the surface. Although seeds can be covered with soil, but the problem of uneven spacing between seeds persists. Another disadvantage is that this method requires more time than the other method. Seed drill: For proper spacing of (Aeeds, a seed drill is used to sow the seeds. It is a funnel-shaped bowl, connected to a series of long tubes that have narrow holes. It is connected to a plough and releases the seeds gradually, as the plough furrows the land. The seeds get covered by soil automatically. This method also prevents the damage caused by birds and saves time and labour. A Fig. 1.6 Seed drill Unit I> More about Food Q Scanned with CamScanner yAcnviry 2 Map of which crop is grown where! out which crop BOWS ing different types of in which state. Prepare a map of India on a chart paper having ie os oe ay conditions such as soil, weather and type of crop listed on I 0 Oct ants agricultural scientists and farmers. Give advice to the farmers d why. of the country on what they should grow, where, when, how 7 “ oe i (Teachers’ note— Assign state and crop in groups and make one P agricultural scientist and the other the farmers.) Oe Addition of Manure and Fertiliser /Continuous cultivation of crops in the same field for several y' Explore Indian agricultural apps and get information a ears depletes nutrients from the soil. Crops planted in such fields grow weak and also give poor yield. Thus, the soil has to be replenished with its lost nutrients from time to time using materials such as manure and fertiliser. These materials ensure the availability of adequate amount of nutrients to the crops to be sown on the soil. Let us understand the differences between manure and fertiliser. ¥ Table 1.2 Differences between manure and fertiliser BE is Manure is an organic substance that is Fertiliser is the man-made chemical or derived from animal wastes and plant inorganic substance that is rich in nutrients. residues. It is prepared in fields. Itis prepared in factories and essential for plant growth. It is rich in organic nutrients (but not rich _It is rich in inorganic nutrients like in nitrogen, phosphorus and potassium). __ NPK (nitrogen, phosphorus, potassium) salts. Quite bulky and difficult to transport Not harmful but may not be helpful to ae 2 Continuous use increases crop production ve specific nutrient deficienciesfrom but can lead to soi i = fr to soil and water pollution 63 Vo! &B Chapter-1 > Crop Production and Management Less bulky and easy to transport ehdela > Trowel, Bek Wieroggn @attet Scanned with CamScannerIncreases the water holding capacity of soil, improves the soil texture and makes the soil porous, which facilitates gascous exchange Not soluble in water, thus absorbed by plants slowly Example: compost is the manure obtained by the decomposition of dead plants and Overuse of fertilisers can make the soil less fertile in the long run Dissolve in water Teadily, thus can be absorbed by plants quickly Examples: urea, ammonium sulphate, potash animals t Other sustainable techniques of improving soil quality: A simple and easy method of increasing fertility of soil is to leave the land without farming for a few seasons. Nutrients get replenished in the soil by natural processés such as decomposition of dead animals and plants by microbes. This method of replenishing nutrients of soil is called field fallow. Nutrients of soil can also be naturally replenished using the method of crop rotati oO | REMEMBER When different crops | are grown together ~ simultaneously at the | same time, It involves growing two or more crops alternately on the same land in sequenced seasons. For example, after growing wheat for a season, farmers prefer to grow a crop of legume family such as peas, gram — and groundnut in the next growing season. These leguminous plants have nitrogen-fixing bacteria called Rhizobium. These bacteria associate with the root-forming nodules and convert atmospheric nitrogen into compounds that can be used by the plants. The plants in turn provide shelter to the bacteria. It is an example of a mutual relation or mutualism which is a type of symbiotic relationship. When the same type of crop is grown on a land over and over again, it depletes similar kinds of nutrients from the soil. Planting a different crop in between helps in conserving soil fertility as each type of crop has different nutritional requirements. Alternating crops with shallow root system with the ones with deeper root systems provides more stability to soil and makes it less vulnerable to erosion. — Unit I> More about Food & AZ Scanned with CamScanner ‘Symbiosis is not always a mutual relationship between organisms. It is any kind of association between two different organisms living in close association with each other. The host-parasite relationship is also an example of symbiosis.A good crop yield requires availability of tl absorb minerals and fertilisers only in the Seeds do not germinate in the absence or sca’ fields need to be watered regularly. The suppl ly of wate! regular intervals is called irrigation. The source of wate’ fa Ee Dhekli Chain pump Moat (pulley system) 4. Fig, 1.7 Traditional methods of irrigation ‘There are various traditional and modern methods of irrigation. Some examples of the traditional methods of irrigation are dhekli, chain pump, moat and rahat. These methods use cattle or humans to pull water from the well. These methods are cheaper but, they are not very efficient. Pumps are also commonly used for irrigation and are operated by using diesel, biogas and electricity. Some examples of the modern methods of irrigation are: Sprinkler system: This is a method by which water is sprinkled over the field by rotating sprinklers. Water flows to the main pipe and then to the small pipes with the help of a pump. This method is useful for uneven land, land with scarcity of water and in sandy regions. Drip system: This is a method by which water is 4 Fig. 1.8 Sprinkler system allowed to fall drop by drop only on the roots of plants. The method is excellent for regions with water scarcity as in this method there is no wastage of water. EQ Chapter-1> Crop Production and Management Irrigation he right amount of wate presence of water. rcity of water. Hence, agricultural x to agricultural fields at rainfall, wells, tube wells, canals, ponds, lakes and rivers. er. Plants can 1 for irrigation could be phat Rahat (lever system) 4 4 Fig. 1.9Drip system ( gp ~ yas Scanned with CamScanner| Protection of Crops Protection from weeds The growth of various undesirable plants in a field along with the crops is quite , common. These undesirable plants are called weeds. The process of removal of | cds from the field is known as weeding. Amaranthus (chaulai), Foxtail grass, A Partheniwm (feverfew) and ribwort plantain are some of the common examples of weeds. Amaranthus Foxtail grass Parthenium Ribwort plantain 4 Fig. 1.10 Some common weeds Weeds can adversely affect plant growth as they compete with A (the crop plants for nutrients, Space, water and sunlight. Hence, weeds need to be removed from the field. Weeding can be done by any one of the following methods— manually (by hand): using a A Fig. trowel (khurpa) or a harrow (a large comb-like tool); or chemically: by using certain chemicals called weedicides (also called herbicides). Weedicides are sprayed over the field and they Selectively kill only the weeds. 2,4-D (2,4-dichlorophenoxy acetic acid), * MCPA (2-methyl-4-chloro-1-phenoxy acetic acid), Butachlor are some examples of Weedicides. Weeds can also be removed by growing certain plants such as sunflower and soya bean among the crop plants. These plants release toxic substances into the soil, which inhibit the growth of weeds. ~~ Protection from pests and diseases Crops have to be protected from a variety of animals, insects such as termites, ) locusts, etc. and rodents (rats), which may damage or eat the crops. They are known as pests. desea Unit > More about Food Q- { y A Trowel « Harrow 11 Tools for weeding Scanned with CamScannerfungi. They can cause various crop diseases and thereby reduce the yield. Bacterial wilt of crops (bacterial disease), leaf curl in cotton (viral disease), rust’and smut of wheat (fungal disease) and blight of potato (fungal disease) are some examples of crop disease. Crops can also be attacked by bacteria, viruses and U REMEMBER Wilting blocks the tissue (xylem) in plants that is responsible for | ' transportation of water. This consequently leads to plant death. A chemical substance used for controlling and destroying pests is known as a pesticide. Pesticides can be of two types—insecticides and rodenticides. © Insecticides are used for killing insects. Malathion, BHC (benzene hexachloride or gamaxene) and DDT (dichloro diphenyl trichloroethane) are | examples of insecticides. © Rodenticides are used for killing rodents. Warfin and zine phosphate are examples of rodenticides. oes Fungicides are used for destroying fungi. Many copper salts and sulphur salts are used for this purpose. emer ee meres Advantages of using pesticides: They kill wuickly and thereby increase the food hey are easy to store and Se iy Disadvantages of using pesticides' Pesticides : , ™ may affect wildlife in the area they are sprayed. 4 Fig. 1.12 Spraying a pesticide/ @ Continuous usage of pesticides can lead to ability fungicide of resistance among pests. “Excess usage of pesticides increase the acidi content of the soil. Also, they can cause soil and_ water pollution:"They may also enter food chains from one level to another and may cause infectio of skin and respiratory system... It has been observed UY that chemicals used REMEMBER in pesticides have Saad pair re We should always adverse effects Praying pes’ | eat fruits and cook on nature. Nowadays, scientists are trying for vegetables after alternative methods that can control pests without washing. : | using chemicals. If we put the organisms that are natural énemies of a pest in the field, then they will 89 Chapter-1 » Crop Production and Management Scanned with CamScannerWonper Box Farmers and gardeners release Jadybirds in gardens, so that they can eat up the aphids (pest) and thus protect the plants. Also, ladybirds do not harm the crop plants. only destroy the pests and do not harm the crop. The use of living organisms to & control pests is called biological pest control. Scientists have found that By using eco-friendly chemicals called pheromones, they lure adult male insects into special traps and prevent them from breeding. Thus, it protects the plant without harming nature. Some natural methods of pest control: Pesticides are very harmful for both wanted organisms (earthworms, bees, etc.) as well as unwanted organisms (mostly insects). Farmers all over the world are now practicing natural methods to save their crops from pests. Some of the interesting ways are discussed below. ¢ By crop rotation: All pests are usually specific to one type of crop. If same type of crop is not grown continuously but grown alternatively with other types of crop, then the life cycle of the pests get interruy y this change. Thus, the pests thriving on a particular type of crop die out. By introducing natural predators: Birds that eat various types of insects are encouraged to live near the field by placing nest and water bowls around the fiel a Harvesting, Threshing and Winnowing Crops are cut and gathered once they are mature. This process is called harvesting. é crop is harvested either manually After harvesting, the crop grains need to be separated from thea stalk. — The grain is" Zavered by a husk A Fig 1d Harvesting rops which is loosened by a process called|threshing) This tf process can be done manually by beating the crop stalk 4 Fig. 115 Threshing against a hard floor or by using a machine called thresher. There is a farm machine, called combine, Unit I» More about Food @- Scanned with CamScannerwhich is used for both harvesting and threshing at the same time. After the process of threshing, the husks of the grains are left behind. These are called chaff which have to be separated from the grains. Winnowing involves the separation of the lighter chaff from the heavier gra On a small scale, it is done by dropping the grain from a height such that the heavier grain falls on the ground and the lighter chaff is carried away by the wind. Storage (Gives baa Once the crop is harvested, the grains have to be free from moisture and safe from any kind of insect or pest attack. Presence of moisture promotes microbial growth in the grains. So, grains are first dried in the Sun and then packed in gunny bags or metallic bins to be stored in well-ventilated godowns. Pesticides are often sprayed in godowns to avoid pest attack. Large- scale storage of grains is done in granaries or ; silos to protect them from pests such as rodents, microbes and insects, | 4 Fig. 1.17 Silos Run TuroucH * Crops can be classified into many types such as cereals, pulses, oil seeds, root crops, tuber crops, sugar crops, plantation crops, fibre crops, Kiarif and rabi crops. * Ploughing and levelling of soil are important before the sowing of seeds. * Seeds can be sown by broadcasting or by using a seed drill. * Soil quality can be improved by the use of fertilisers and manure and by practices like field fallow and crop rotation. * Various traditional and modern methods of irrigation are used in crop fields, * To protect crops from weeds and pests, weedicides and pesticides are used in crop field. ° Harvesting, threshing and winnowing are done to obtain grains from the crop. © Crop grains are stored carefully in godowns, silos and others storage facilities to protect them from pests. Enunciation Scanned with CamScannerEa Track Your Progress 1. Complete the following analogies. a. Rabi : Wheat :: Kharif ce Puls :Pea Cereals : Rice d. Sugar crop : Beetroot 7. /.¢.__: Tapioca . Answer in one word, a. The process of loosening and turning the soil Polos As b. The method of sowing seeds by scattering them using hands 2s ne c. Organic substances obtained from animal and plant waste used to enrich soil 4d. The supply of water to agricultural fields at regular intervals xv IMPROVING CROP PRODUCTION ‘There has always been an increasing demand for food throughout the world because of the rapidly increasing population. To meet this increasing demand, there is a need to increase the crop production. Some of the common areas where we can improvise are—using right amount tilisers and manure, providing better irrigation facilities to farmers, using good variety of seeds for ‘ sowing @ and In order to improve crop variety, agricultural scientists and farmers are using new techniques. One such technique is plant breeding. It is often brought about ed qualities of both parents in the offspring (referred to as the hybrid) is known as hybridisation. The hybrid so produced could be better-yielding, disease- resistant, drought-resistant, etc. However, the disadvantages can be that these Tops less fodder, require more amount of fertilisers, weedicides and esticides. a SraRraaaEE : 4 NITROGEN CYCLE Nitrogen is the main component of proteins that make up plant and animal bodies. It is also found in chlorophyll and vitamins. It is found in a variety of . other chemical compounds essential for life on the Earth. No wonder, it is the most abundant element in our atmosphere (comprising about 78%). It is majorly Unit I> More about Food ae Scanned with CamScanner all" present in the gaseous form, but, it cannot be used directly by living organisms in this form, The atmospherie nitrogen gets converted into a usable form by some organisms so that plants and other :ganisms can use it for various purposes, The process by which atmospheric nitrogen is fixed, so that it can be used by plants and animals—and then returned to the atmosphere, is called nitrogen cycle, Nitrogen cycle involves five oe a main processes. Let us lean nain processes. Let us learn | Remetioes Ys tt these processes. | , i : 2 : / Nitrogen fixation chemical reactions Nitrogen fixation: It is the | N, +0, > 2NO process of fixing atmospheric | nitrogen into inorganic nit) | 2NO +0, — 2NO, in anc LO} 2 omnea a Twaniome, | 4NO,+2H,0+0, —> 4HNO, such as Rhizobium bacteria. | CaCO, + 2HINO, —> Ca(NO,), +H,0 + CO, These bacteria are present — at the roots of plants Such as peas, beans and other leguminous plants. Atmospheric nitrogen is absorbed by these bi and then they conv. it into other forms can be used by plants. This is called biological nitrogen fixation. In ‘QZ %. addition to this biological lll fia process, lightning, AMMONFICATION volcanic eruptions and forest fires also help in converting atmospheric nitrogen into ammonia. High temperature due to lightning is responsible for the reaction between Nitrifying nitrogen and oxygen. This peer reaction produces oxides of Fig, 1.18 Nitrogen cycle nitrogen as the final product. This is called atmospheric ni these oxides come in contact with rainwater form they dil wuraricarion (9 turn, reacts with soil alkalis and forms nitrates. Nitrites are also formed in the soil by the action of certain nitrifying bacteria such as Nitrobacter. Ee) Chapter-1 > Crop Production and Management b Scanned with CamScannerNitrogen assimilation: The roots of these leguminous plants absorb the fixed nitrogen, which is later converted to proteins in the plant body. This process of conyerting inorganic nitrogen into usable organic compounds in living organisms is called nitrogen uptake or assimilatior Ammonification: Organic nitrogen gets « ‘ted into ammonia when plants and animals die and decompose. Decomposition is ‘is done by microbes that act on the dead mat 1d convert the proteins ammonia. Nitrific: is converted i into 1 ion: Ammonia produced during the decomposition of dead organisms itrates in the soil with the help of nitrifying bacteria present in “Denitrification: Certain bacteria, called denitrifying bacteria, act on decaying plants and animals arid on nitrates in the soil and releases nitrogen gas into the atmosphere. Thus, nitrogen i is returned back to the atmosphere and ompletes the nit nitrogen cycle FOOD OBTAINED FROM ANIMALS Similar to the agricultural practices discussed earlier, animals are also reared for various purposes. Animals provide us food in the form Wonper Box of milk, eggs, honey and meat. From milk, we obtain other food products such as butter, ghee and cheese. Animals that give us milk are called dairy animals. The practice of keeping and breeding animals for milk is termed as re called poultry animals, The practice of k . Honey obtained from honeybee is easily digestible and has modicinal-properties. For obtaining honey, honeybees are reared on a large scale in big boxes called apiaries. Rearing of honeybees on a large scale is called apiculture. Likewise, the rearing and breeding of fish on a large scale is called pisciculture. The practice of breeding and raising animals on a large scale is known as animal husbandry. & Know Your Scenrist Professor MS Swaminathan He was born on August 7, 1925 in Tamil Nadu, is well known as the ‘Father of Green Revolution’ in India. Under this programme, high-yielding varieties of wheat and rice were planted in the fields of poor farmers. Unit 1» More about Food Qe In integrated farming, dairy and poultry farming are combined with pisciculture so that the waste product of the former can be used to feed fish. ping and breeding birds Scanned with CamScannerE t 2] Run Turoucn * Crop production can be increased by increasing the land under cultivation, by improvement in the methods of agriculture and by developing better varieties of crops by plant breeding. fi * When cross breeding is done between two varieties of crops, then it is known as hybridisation. It is used to improve the quality of the crop. : * Nitrogen cycle involves five steps—nitrogen fixation, nitrogen assimilation, ammonification, nitrification and denitrification. Track Your Procress 3, Fill in the blanks. a. To meet this WMoxaous uglemand of food, there is a need to increase our crop production. beNg__ is the most abundant element in our atmosphere. * +e. bacteria releases nitrogen gas. 4. Animals that give us are called dairy animals. e. The rearing and breeding of chase. scale is called pO? culty les) Guossary Agriculture: the practice of growing atmospheric nitrogen enters the soil, plants and rearing animals on a large scale becomes a part of living organisms and for food, fibre and other useful products _then returns to the atmosphere Animal husbandry: the practice of Nitrogen fixation: the process by which breeding and raising animals on alarge __free atmospheric nitrogen is converted scale into nitrogen compounds Pest: any unwanted and destructive insect or animal that attacks crops or livestock Pesticide: a chemical substance used for controlling and destroying pests Ploughing: the process of loosening and Irrigation: supply of water to agricultural turning of soil fields at regular intervals Fertilisers: chemical substances that are rich in nutrients and essential for plant growth Harvesting: the process of cutting and gathering mature crops Weeding: the process to remove weeds Nitrogen cycle: the process in which from a field £9 Chapter-1 > Crop Production and Management Scanned with CamScannerASSESSMENT ZONE A. Choose the correct answer. 1. Which of the following is grouped under pulses?. a. Bajra —b.-Pineapple. — Ge/Gram__ d. Peach _ 2. Which of the following is a leguminous crop? a. Rice b. Soya bean c. Wheat sk Maize 3. Which of the following is not an example of a food crop? a. Wheat b. Rice cc. Maize -4Cotton 4. Which of the following is a weedicide? a. Malathion b. DDT c. Warfin sa Butachlor 5. What is the process of cutting and gathering of crop called? a. Threshing b. Hybridisation c. Sowing Ud Harvesting 6. Which of the following tool or machine is used only for loosening the soil? a. Leveller More about Food a ts Scanned with CamScanner— 4. Silos, granaries, 5. Amaranthus, Parthenin , godowns Avi used Ho § ional eee 6 @£D; BHC, Warfin, Domes penne E. Match the following: 1. Broadcasting a. Scattering of seeds 2. Fish b. Rust of wheat 4 H 3. Weeding . Potash $ 4, Fungal disease d. Pisciculture 2. \ 5. Fertiliser e. Trowel & 6. Viral disease f. Leaf curl of cotton F. State TRUE or FALSE, 1. Wilting prevents transportation of water in plants. Teve 2. 2,4-D is an example of a weedicide. ee 3. Winnowing involves the separation of grain from crop. + 4. Crossing between two same varieties of crops is called hybridisation. carey \ 5. Granaries are used to store small amount of grains. aA G. Answer the following questions in brief. A. Define agriculture. List basic agricultural practices in correct order. | \2" Differentiate between Kharif and Rabi crops with examples. Why is the soil suitably levelled before sowing seeds? <4 In what way is the use of a seed drill advantageous over broadcasting? ({E) If soil has all the nutrients, then why do we need to replenish it? panniers 9 6. What are weeds? Why should weeds be removed froma field? o ) specs ew Why is the prolonged use of DDT not desirable? in ere 6, 7. ( 8. Which type of irrigation method will be best for dry regions such as desert? Give a ! suitable reason. 9. Define the following: a. Apiary b. Dairy animals c. Plant breeding {0.|Give any two examples of the following: a. Weedicides b. Pesticides )Insectictdes, gl) Rodenirvid es H. Answer the following questions in detail. How would you prepare a field before sowing seeds? Explain the process with the help of a flowchart, Fresentiale boty - Compare the advantages and disadvantages of using manure and fertilisers in the crop field. 3. Describe the various methods that can be em ployed to control the growth of weeds ina crop field. Chapter-1> Crop Production and Management Scanned with CamScanner_- |§ ON 00 why (on ahe play 7s ™ Qoose sorl- WC Why is ploughing an important practice in agricultural fields? 5, Discuss some natural methods to prevent the growth of pests, (6 Raghav isa friend of Shashank, who is a farmer. Raghav advises his friend to not to grow the same type of crop (cash crop) in his field over several years to gain more money. a. Is Raghav’s advice correct? Give reason. b, What can be the consequences of growing one type of crop in a field for a long period of time? ‘Prolonged use of pesticides is undesirable’. Comment on this statement. 8) Explain nitrogen cycle with the help of a diagram. 0%!" 9. In what way is pisciculture different from apiculture? 10. Explain the processes—harvesting, threshing and winnowing. \11._ What is ‘field fallow’? What is the aim of this practice? Enhance Your Life Skills We are greatly dependent on agricultural products in our everyday life. What would happen if agriculture was stopped in our country? Make a list of items that would not be available for us and how it would affect our day-to-day life. Eco Club Green Revolution is a movement which was started by various countries between 1940s and late 1960s, in order to try to end the hunger worldwide. The introduction of pesticides, high-yield grains and better management had greatly increased the agricultural productivity. Conduct a poster-making competition and spread awareness about green revolution. wi ? z 1 QMake your ‘Own Natural Pesticide.’ 5 Here are some recipes to prepare few natural pesticides and try them in your garden, Neem Spray: Take some neem leaves, wash them and crush them in an electrical mixer grinder or by hand in a mortar pestle. Add water to it and a few drops of liquid soap. Leave overnight, sieve and put it in a spray bottle to spray on your plants. 1 1 1 1 1 | Garlic Spray: Crush 5 cloves of garlic and add a tea-spoon full of oil on it. Leave it ' to infuse and add a few drops of soap and ¥% litre of water in it. Your spray is ready. | Caution—garlic spray kills all insects so use only on the pests and don’t use on | vegetables you are about to harvest or you will get garlic-smelling vegetables. 1 1 Make a Herbarium 1 1 \ Herbarium is a collection of preserved plant specimens. Prepare a herbarium for types of crops. Try and collect two specimens of each type of crop. Present it in your class. Unit I> More about Food & Scanned with CamScannerMathematics Atevery stage whil cost. Research the as shown below. =a Eee [costa Preparing Tractor 1 1 \ 2 i: \d their © growing crops, a farmer lists the material epi Ghulee form | Cost of things with the help of Internet and make a \ 1 ' | the soil | Labour (people to work on the farm, decide number of | days and cost of one person working per day) Sowing : Irrigation Fertilising Harvesting Discuss how much the farmer would stand to lose if the crops were destroyed by rain. How can the farmer protect himself from loss? Suppose that the farmer is growing rice crop. If he bought 5 kg seeds at 100 per Kilogram, then how much net money will he get after selling 1000 kg of rice grains in the market at ® 40 per kilogram? Geography Changing climatic conditions have become a cause of concer globally. Crop is ready for harvesting or threshing and suddenly it starts raining. Try to conduct a meeting with a few farmers and find out how they are coping up with this situation. Can meteorological department be of any help to them? English The teacher can organise a visit to a nearby nursery, The students can be asked to study how plants are out what points should be kept in mind while spra Present a report in the class, garden, field or research institute. grown and taken care of. Also, find 'ving pesticides. In groups of six, 1 1 1 ’ 1 1 1 1 1 ' ' 1 1 1 1 1 1 1 1 1 1 1 ' 1 1 1 1 ' 1 1 1 ! 1 1 1 1 1 1 1 ! 1 ! ' Chapter-1> Crop Production and Management Scanned with CamScannera ‘Steppinc Stones * State the characteristic Collect some pond water or stagnant water and features of microorganisms bring it to the lab. Prepare a glass slide by putting * Describe different types of a drop of water on it. Observe the slide under the microorganisms microscope. Your teacher will assist you while Pa ist the uses of using the microscope. Do you observe any tiny microoiganisins tn vases objects moving around? These could actually spheres of life be the microbes. Draw the observations in your science notebook. State a few diseases caused by microorganisms in plants and animals Describe the methods used to preserve food Living organisms show a great variety in shape and size. Some organisms are quite big such as elephant and blue whale whereas some are very small such as ant and termite, However, some@rganisms that are too tiny to be seen with the unaided human eyés)also exist in the nature. They can only be seen by using an instrument called the microscope. Such organisms are known as microbes or microorganisms. cetera creer A branch of science that involves the study of microorganisms is called microbiology and the scientists dealing with them are called microbiologists. Microbes are found almost everywhere on the Earth and influence our lives in several ways. Let us learn about them in detail. - — he vcs Apart from being invisible to unaided human eyes, microorganisms also have some other characteristic features. Scanned with CamScannerWG ‘Eooy can survive in extreme e1 onmental conditions such as extreme heat or cold which may seem inappro iate for the human beiggs.)How do icrobes survive in these conditiong? They form a hard ou ing called cyst, which protect them from harshcdpditions. They remain inactive inside ie cyst Serre ee eee ere eee ‘THey may occur as a single cell or found together in clusters called colonies) jogother, in clusters called comue * @They can be beneficial or harmful to us. NY ——s WHERE ARE MICROORGANISMS FOUND? Microorganisms are robust organisms that can withstand adverse conditions. Such a particular characteristic enables them to live almost in every part of Earth such as in the rock, soil, water and air. Microorganisms can be found deep inside the Earth, in boiling hot springs, in frozen glaciers, in dry deserts or in deep sea. They can also be found in our homes aid schools. We can found them on the touchpad of mobile phones, on a moist ~ piece of bread, on a log of wood, on the bodies of plants, animals and even inside ouf body. They can even survive a volcanic eruption or a nuclear blast. ~~ CLASSIFICATION OF MICROORGANISMS Microorganisms have been classified into five main types—bacteria, algae, fungi, protozoa and viruses. ~ = Bacteria Bacteria (singular: bacterium) are unicellular } Ta CO ny organisms, They live together REMEMBER llions. They are the simplest One micron is equal to one-millionth of a iving organi nt . Most of living organisms and found all around us. Most o! eons them are harmless but few of them are harmful because they cause diseases such as cholera and ca eee Bacteria are of different shapes and Sizes. Thel from 0.2 to 2 micron. Based on ‘The human belly button harbours thousands of different species of bacteria. It appears to bea tropical microbial forest’. Infact, itis the closest microbial habitat to us! the shapes of bacteria, they are further classified into four shy Desa escent rere —_— Chapter-2> The Microbial World Scanned with CamScannerYoaurli Spirilla (singular: spirillum)—spiral bacteria Cocei (singular: coccus)—sphere-shaped bacteria Bacilli (singular: bacillus)—rod-shaped bacteria Vibrios (singular: vibrio)—comma-shaped bacteria (curved-rod shaped) — \ a. Spirilla b. Cocci_ ce. Bacilli d. Vibrios A. Fig. 2.1 Types of bacteria Algae Algae (singular: alga) are simple plant-like ‘Organisms and have cell walls around their ‘ells just like plant cell. They possesses nic acid extracts from a giant brown/alpa called kelp is car wate by photosynthesis. They an important ingredient in ice aré usually found in water bodies such as ponds, lakes, rivers, hot springs, seas and Spirogyra. These multicellular algae are classified as macroalgae. Of thé above spirdgyra. These multicellula ae examples spirogyra can be seen by unaided human eyes. ———~- b. Chlamydomonas cc. Fucus’ d. Spirogyra Unit I> More about Food Qe Scanned with CamScanner A. Fig. 2.2 Some examples of algaeFungi Fungi (singular: fungus) are non-green organisms with bodies usually made of thread-like structures called hyphae. They were once categorised as non-green plants. However, they are not plants as they lack chlorophyll (o cannot perform photosynthesis) and have cell walls different from plant cell walls. Depending on the mode of nutrition, fungi are classified as saprophytic and parasitic. Fungi are mostly found in warm and moist places. Some common examples of fungi are yeast (used in bakeries), Rhizopus (the bread mould), Agaricus (mushroom) and Penicillium. Except yeast, all fungi are multicellular. Except , all fungi are microscopic. ~ are ~ b. Rhizopus c, Agaricus d. Penicillium a. Yeast 4. Fig. 2.3 Some examples of fungi Let us observe, through an activity, the growth of fungi on a fresh piece of bread. Acnvry 1 Take a piece of fresh bread and wet it with some water. Keep it inside a plastic bag and place the plastic bag in a warm place for a week. You will observe a cottony-greyish growth on the piece of bread. This is a colony of fungus. Now, observe the fungus colony under a microscope with the help of your teacher. They all appear like a tangle of thread. Note: Dispose the mouldy bread properly and wash your hands thoroughly with water. Some fungus secrete toxins which can make you ill or cause food poisoning. Protozoa The word ‘protozoa’ means ‘little animals’. Protozoa (singular: protozoan) are tnicellular organisms that have animal-like characteristics. They do not have a of cell wall. They lack chlorophyll. They can move around to capture foo them are heterotrophic in nature as they obtain nutrition fi Some of them are parasitic such as Plasmodium that causes malaria. ENuNCIATION BQ Chapter-2> The Microbial World Hyphae: hahy-fee ao Scanned with CamScannerProtozoa are mostly aquatic in nature. Some common examples of protozoa are Paramecium, Trypanosoma and Amoeba. They are found in colonies. _ -- a. Paramecium b. Trypanosoma 4. Fig. 2.4 Some examples of protozoa Viruses Viruses (singular: virus) are extremely tiny organisms that ¢ with a simple or compound microscope. They can only be observed by a special microscope called electron microscope. They do not have any particular cell structure that contain some genetic material surrounded by a protein cover. ‘These microbes show characteristics of both living organisms and non-living things. 7 einem — A virus behaves like a living organism inside the body of other organism (host). It reproduces and carries out other life processes inside the body of a host. But, outside the body of a host, it behaves like a non-living thing as it does not show any kind of activity. Therefore, most scientists believe that viruses lie on the borderline between a living organism and-a non-living thing.) & Most viruses are harmful because of their parasitic nature. They cause diseases in humans, plants and animals. Most of us have suffered from flu or common cold. It is caused by influenza virus: Polio, ‘avian flu, dengue, chikungunya and “swine flu are also caused by viruses. Plants are also infected by viruses such as tobacco mosaic virus and tomato spotted wilt virus, Some viruses can even infect bacteria. These viruses are called bacteriophages. a. Hepatitis virus b. Poliovirus [steno d. Bacteriophage infecting a bacterium Unit I> More about Food Q- Scanned with CamScanner A. Fig, 2.5 Some examples of virusese Organisms that are so tiny and can be seen only by using microscope are called microorganisms. y Microorganisms Een iia ner) Nites Ea Track Your Process 1. Give one word for the following: pe a. An instrument that enables us to see microorganisms ‘WUC LO CO PE b. Comma-shaped bacteria ‘elgee* ¢. Thread-like structures of fungi vhoph ot d. Parasite that causes malaria Pla&rmectium ¢. Organisms on the borderline of living and non-living = AMAL? ©S USEFUL MICROORGANISMS Microorganisms are useful to us in several ways. They are used in food industry, medicine and agriculture. Let us examine some of these aspects of microbes. Food and Beverage Industry Activity 2 Take 500 mL of lukewarm milk in a bowl. Add 2 tablespoon of curd in it. Mix it well, ‘Cover the bowl with a lid. Leave it undisturbed in a warm place for 5-6 hours, Now, observe the contents in the bowl. What is it? Is it milk or curd? In the formation of curd, the protein—casein, present in the milk coagulates to form curd. The bacterium, Lactobacillus, makes the milk acidic, This converts lactosé sugar in milk to Tactic acid(The process by which the microorganisms convert a sugar into an acid or an Alcohol is called fer entation.) BQ Chapter.2> The Microbial World Scanned with CamScannerayy ‘Making bread, dosas, idlis and dhoklas: Yeast is commonly employed in weparing food items such as bread, cakes, idli, dosa and dhokla. Making alcoholic beverages: Yeast is also used in breweries for making alcoholic drinks such as wines and beers by the process of fermentation. In this process, the yeast ferments the sugar to form alcohol. edicinal Uses Making antibiotics: Microorganisms such as fungi and bacteria are used to prepare medicines called antibiotics that treat diseases in humans, animals or even plants. The first antibiotic, penicillin, was discovered accidently by Alexander Fleming by using the fungus Penicillium. Some other common antibiotics are streptomycin and oxytetracycline. -Wonner Box. Microbes can also fight with each other. They even have colony wars. When one type of bacteria do not want other type of bacteria to grow near them, they release chemicals (antibiotics) that have the capacity to kill their neighbours. These antibiotics harm only bacteria but not humans. Humans have very cleverly observed these antibiotics and made them into medicines to protect themselves from the colonies of harmful bacteria in our body. \.2 Making vaccines{Vaccines contain disease-causing microbes that “this way, the body develops immunity are either dead or weakened to prohibit any disease(When a vaccine is introduced (by injecting or swallowing) into the body of a person, spécific ~~~ : antibodies are produced in the body, pe Rowe to counter the effect of these dead or {A foreign taibaianewhieh weakened microbes. These antibo leattes antcinoe eacas remain in the body and protect a person | Rt | : dace dai . in the body js known.as from these disease-causing microbes. In aaligen( ite tesa is usually manifested by production of special proteins called antibodies by out against a disease-causing microbe. This technique is referred to as vaccination or immunisatior)Vaccines offer protection against diseases such as tuberculosis, diphtheria, hepatitis and polio. The first vaccine was developed by Edward Jenner against small pox. Unit I> More about Food @- Scanned with CamScanner° Geast ana bacteria are rich m certain vitamins. That is Why they are widely used in making medicinc3yInsulin, the hormone uséd to treat diabetic patients, can also be produced using certain bacteria, Insulin is produced in our body by pancreas gland. It helps us to utilise sugar from the body and also keeps the sugar at its optimum level. ‘creasing Soil Fertility The amount of nitrogen present in the soil in the form of nitrates and nitrites hugely impacts the soil fertility. There are certain bacteria such as \_» Nitrobacter, Rhizobium and blue-green algae such as Nostoc that convert the atmospheric nitrogen i 5 eg « i into nitrates and nitrites or ammonia. This “sugarcane by the process increases the soil fertility. These organisms are of fermentation. referréd to as biological nitrogen fixers. ara i . % evesvatio leaning the Environment -, \* \° Microbes helps in keeping our environment / naturally clean by decomposing dead matter. These decomposed substances are reused Mee ‘Antigen is any foreign from the soil by plants and thus recycled. substance that e¢ When added to the wastewater, they get involved in certain chemical reactions as a result of which they produce enzymes and clean the wastewater. These bacteria can be aerobic or anaerobic. ¢ Bacteria break down many plant and animal waste and produce biogas. Biogas is a byproduct which can be used as cooking gas or for lighting the houses, especially in remote areas. Wonper Box Microbes are nowadays widely employed in the production of clean fuel _like ethanol from corn and organism.\A pathogen | -behaves like an antigen. ) But, every aoe may Apart from the discussed uses, microorganisms are also useful in sepa fibres of some plants. Few microorganisms are used as ecofriendly pesticides. A few others are used in genetic engineering. Some bacteria are also involved in copper extraction process and in the production of perfumes, ethanol and steroids. . autres 2 Chapter-2> The Microbial World Scanned with CamScannerHARMFUL MICROORGANISMS Microorganisms can be harmful to us. They can cause diseases in human, plants and animals. They can spoil the food. Let us study more about them. Microbes Causing Diseases ‘Microorganisms that cause diseases are called pathogens or germs. Germs generally enter in the body of living organisms through thé the water we drink, the food we eat, through an infected person by direct or indirect contact or by a ‘erie iseases that can spread from an infected person to a healthy individual through air, water or direct contact are called communicable diseases) Some examples of such diseases are cholera, typhoid, hepatitis, common cold, chicken pox, tuberculosis and AIDS. Diseases spreading through air: (When an infected person coughs or sneezes, a large amount of fine droplets gets introduced in the air) Communicable diseases Stich as common cold and tubercul sprea infection through these droplets(These microbes are carried from an infected person to a healthy person through these droplets.) Vector-borne di; :Houseflies are the common insects that breed diseases.) ey may sit on dirty Teor fike garbage and-animal-wastes where pathogens stick to their bodies. If food is left uncovered, fovd the flies carrying these pathogens contaminate!“ 1° bi REMEMBER it. A healthy person may fall sick if he eats this od. roca eh axe War Corry tian | | = . --The drinking water may also Insects such as houseflies, mosquitoes and | get contaminated with germs cockroaches are vectors or carriers of various and such contaminated water diseases suchas typhoid, malaria, dengue can cause diseases. | and cholerg, Malaria is actually caused by | The easiest way to kill germs a protozoan named Plasmodium which is | from water is to boil it for at transmitted by the female Anopi 10.) | least 10 minutes. Dengue fever is caused by the dengue virus — which spreads by female Aedes mosquito. A Fig. 2.6 Anopheles mosquito 4 Fig. 2.7 Aedes mosquito Unit 1> More about Food @- Scanned with CamScanner}0 not get confused between the terms ‘infectious’ and ‘communicable’. Infectious means contracted through germs. Communicable means that can spread from z an infected person to a healthy individual. Not every infectious disease is communicable. For example, tetanus is caused in human beings when contacted with bacterium Clostridium tetani. But, it does not get spread from one person to another. Some common communicable diseases in himans, animals and plants are listed in the tables given below. ss Y Table 2.1 Common communicable diseases in human. ibys Gop: Wedestedtenaeni) peti Chickenpox Physical contact with the Vaccination Cholera Contaminated food or —_—_-Vaccination water < Common cold _/ Virus. Air : Washing hands, > ee avoiding contact with infected person Dengue Virus Mosquitoes No vaccine discovered ee eee » till date Diarrhoea Bacterium Contaminated food Drink filtered water orwater, with some salt and sugar — > Malaria Protozoan Mosquitoes Minimising the breeding of mosquitoes in surroundings Poliomyelitis {Virus / ‘Air and water Vaccination (Polio) es ~~ BBE vom 5 Fungus ‘Physical contact with Antibiotics, Good. infected pets or person _ hygiene Tuberculosis acterium Air : Vaccination Typhoid jacterium Contaminated food Proper sanitation practices AIDS Poysi cal (ontact a 3 Chapter-2> The Microbial World Scanned with CamScannery Table 2.2 Common communicable diseases in animals ‘Type of pathogen Mode of Affected animals (eubulton Foot-and-mouth Virus Physical contact Cattle disease with the infected | animals, air Anthrax Bacterium Grazing Cattle Fin rot Fungus/Bacterium —_ Injury, dirty water Fish y Table 2.3 Common communicable diseases in plants a "Citrus canker Bacterium (Xanthomonas) Air Yellow vein mosaic Virus Insects, Wheat leaf rust Fungus Air, seeds 9. Citrus canker b. Yellow vein mosaic c. Wheat leaf rust A. Fig. 2.8 Some communicable diseases in plants Spoiling Food Microorganisms can.spoil food. Many ~ bacteria and fungi grow on food items and produce certain toxic substances. This makes the food unfit for consumption. Many packed juices are often contaminated by yeast which causes fermentation and makes them useless. If such contaminated food is consumed, it can lead to the ~ development of symptoms of food poisoning such as nausea, vomiting, abdominal cramps and diarrhoea. Unit I> More about Food Ge Scanned with CamScanner Souring of milk, growth of mould on bread and rotting of fruit and vegetables happen due to the presence of microorganisms on these food items.FOOD PRESERVATION te can be protected from getting spoiled by following various techniques of food preservation. Some of these techniques are discussed here. Heating: Most of the microorganisms are killed at high temperature. So, microbes can be killed by boiling the milk and water. In milk preparing factories, a technique known as UHT (Ultra-hea tment) is used for preserving milk. In this method, partial sterilisation of milk is done by heating it at 135°C for few seconds. Once packed, this milk stays fresh for several months. Cooling: The growth of microorganism slows down when they are kept in cold of food by environment. Thus, cooling the food items minimises the spoilage slowing down the growth of microbes. Placing the food in a refrigerator at about 5°C is a common method which delays the spoilage of food for a few days. A deep freezer provides a temperature as low as -18°C which can prevent the food from getting spoiled for a few months. Refrigeration only delays but does not completely rule out the possibility of food spoilage. If the food is taken out of the freezer, the microbes start growing again. Adding salt or sugar: The presence of salt or sugar in the food items reduces the moisture content of the food. This also prevents the growth of microbes in food items. Also, the microorganisms tend to lose water from their bodies in the presence of excess salt or sugar in food, through a process known as osmosis. This prevents the growth of microbes on the food items. That is why common salt is widely used as a preserving agent to preserve food items such as pickles, meat, fish and chips. On the other hand, jams, jellies and squashes are preserved by adding sugar in them. _ Dehydration: It is the process of removing water. Since water is one of the prerequisites for microbial growth, drying food items helps in preserving them. Cereals, pulses, dry fruits and spices can be preserved by this method. Adding oil or vinegar: The présence of oil and vinegar in food creates an ‘unfavourable environment for the growth of microbes. These preservatives are used to preserve fish, meat and pickles. ————__———— Chemical preservatives: Certain chemicals, added in food items in correct amounts, inhibit the growth of microbes and thereby, increase the shelf life of food items. Chemical preservatives such as sodium benzoate and sodium metabisulphite are often used to preserve jams, sauces and kétchups. Canning and vacuum packing: To keep the microbes away, especially after employing various preservation techniques as discussed above, food items are canned in airtight containers. This method helps keep away microbes. Also, in 2B Chapter-2> The Microbial World Scanned with CamScannervacuum packing method the air This enhances the life of food mee “om the packet and then ce Pasteurisation: It is a techni tte which is. i ary i preserve milk. This milk ig ‘due which is used mostly in the dairy industry to also known as Pasteurised milk. This technique was discovered by Louis Know Your Sciewnst Pasteur. Pasteurised milk is prepared by heating milk at a temperature of 72°C for 15 seconds, and then suddenly cooling it. The sudden heating and cooling kill mic present in the milk which then can be stored in packets or containers suitably. Robert Koch He was a German physician and microbiologist. He identified the specific causative agents of tuberculosis, cholera, and anthrax. He experimentally explained the spread of infectious diseases. For his research on tuberculosis, Koch received the Nobel Prize in Physiology or Medicine in 1905. 7 o fy Run Turoucu * Microbes can cause diseases in humans, animals and plants. Microbes are used in preparation of cakes, breads, dosa and idlis. Microbes help in cleaning our environment by decomposing the dead organic matter. Microbes help in recycling nutrients such as nitrogen present in the atmosphere. Microbes often spoil food items and may cause food poisoning. Various preservation techniques, such as heating, cooling, adding sugar, salt oil or vinegar, dehydration, chemical preservation and pasteurisation are used to prevent food spoilage by microbes. 2. Choose the correct option. a. Penicillin/Streptomycin was the first antibiotic discovered by Fleming. b. Disease causing organisms are called antigens/pathogens. c. Microbes can replenish soil by their decomposition/fermentation activity. d. Dengue is caused by a virus/bacterium. e. Tuberculosis/AIDS can spread through fine droplets in the air. Unit 1> More about Food @- Scanned with CamScanneras) Gossary Communicable diseases: diseases that _to preserve food material s Be id can spread from an infected person toa spoilage due tomicro> healthy individual through air, water or —_Pasteurisation: 2 SEL " icill the direct contact heating and cooling of milk to microbes ; Pathogens: microorganis) diseases Fermentation: the process of conversion of sugars into acid or alcohol Food preservation: techniques followed ms that cause ASSESSMENT ZONE A. Choose the correct answer. 1. Which of the following fungi is used to produce antibiotics? a. Yeast b. Agaricus \e-Penicillium d. Rhizopus | 2. Which of the following is a parasite? ! The Microbial World Scanned with CamScanner5. When similar unicellular organisms occur in a cluster, itiscalleda_cole nie. 6. Sti<6441¢%s an example of a filamentous alga.‘ 7. Viruses can only be seen through an sleclron Bretrsy MNCFO seu pe C. State TRUE or FALSE. 1. Jams can be preserved by using chemicals like sodium metabisulphite. rue 2. Refrigeration permanently prevents growth of microbes in food. Fatec 3. Bacilli are the sphere-shaped bacteria. 4. A bacterium that can infects a virus is called bacteriophage, a 5. Insulin can be obtained from bacteria, Axe D. Who am I? 1. Tama unicellular fungus.- Yeast 2. Tama pathogen having parasitic nature, U3+U S 3. Tam an insect capable of spreading malaria, Eemete heey 4. Tam considered to be on the borderline between living organisms e and non-living things. 5. Tam known as the bread mould. Answer the following questions in brief. What are microorganisms? Name the different types of microorganisms. Name the instrument used to observe microbes, "°° = Classify bacteria on the basis of their shapes. Name two chemical preservatives. so\'vm Verne arte a. Riya’s grandmother always dries vegetables in the Sun before pickling them. How“ song yee does drying help vegetables? ‘V9 ¥'s eg (6. Ona pack of fruit juice, itis printed ‘IF THE PACKET IS PUFFED DO NOT BUY. Give reason. air J ast airhight J prlerober wht! atu: 7. What is vaccination? 8. How do microbes help in maintaining a clean environment? 9. How do microbes help to increase soil fertility? Fr er the following questions in detail. wv How are microorganisms different from other living organisms? Explain, 2, In what ways is yeast useful tous? formediabor, 21Cv ie) aaedie . . What are communicable diseases? List a few ways by which such diseases spread. (/ How do vaccines help in preventing diseases? we Explain five different ways in which microbes prove to be our ‘friends’. 6, , List four methods by which food canbe preserved. [23200 Y What are viruses? How are they different from bacteriophages? aras bad aa yo akeyra 8. List the characteristics of microbes. wrere Unit I» More about Food Ge Scanned with CamScanner oO MAtr P92| | ; Complete the crossword with the help of the clues provided. ACROss . r 1. It contains dead or weakened V ““"™~ v microbes °D wh fe je |r |v 2. Microbes that cause diseases in R humans, animals and plants PG] | lV 3. Anon-green organism that was P iS once categorised as non-green plant eB DOWN Ping ws PFD IN [a juts : 1. They can infect humans as well as bacteria Y'? “7 4, Comma-shaped bacteria y. >> 1 2 5. A disease that is transmitted by mosquitoes and caused by virus? ey uQ Bars Mae It Work - - - Designing Pamphlet Design a pamphlet on the following topics and display it in your class. © Helpful microbes in our body * Food Safety and Health Demonstrate Fermentation Take half a cup cereal and mix it well in the warm water taken in a sandwich bag. Add half teaspoon of yeast into it and stir it. Let it stand for an hour. After about an hour, the bag bursts by producing a ‘pop’ sound. Also, the contents give the smell of alcohol. (Note: Take a few drops of the solution and observe it under a compound microscope. Draw the observations in your science notebook). English Write an article on ‘Microbes have revolutionised the medical world’. We use a lot of packaged food items. The knowledge of prevention of growth of microorganisms is extensively utilised in food processing industry to make packaged food items safe for our consumption. 1 ' i ‘ ‘ Food Processing ' ‘ \ i i \ &B Chapter-2> ‘The Microbial World Scanned with CamScannerLEARNING Differentiate between synthetic and natural fibres Discuss the process of polymerisation Identify different types of synthetic fibres and discuss their uses Explain about blended fibres Analyse the advantages and disadvantages of synthetic fibres Identify the types of plastics and understand their uses Discuss the effect of plastics on the environment produced entirely with the help of chemicals. Some examples of synthetic fibres are polyester, rayon and acrylic. a Synthetic fibres are known for better durability and cheaper manufacturing than natural fibres, These are acquired from petroleum products. Their synthesis, requires a complex processing procedure. eae ‘Steppin Stones A 7. me Have a look in your wardrobe—the cozy sweater you always turn to when it is a cold day, your favourite t-shirt that can be well-worn in any weather or the pair of jeans that you would like to wear it every day if you could. Have you ever thought about what your clothes are made of? Most of the time good qualities in clothing are associated with renown brands and high expenses known for their quality, pricing and style. Have you ever wondered which type of fabric is used to make clothes? NATURAL AND SYNTHETIC - FIBRES Natural fibres such as.cotton,-silk_and wool__ are.obtained from plants and animals. These are found naturally on the Earth without being scientifically invented. On the other hand, synthetic fibres are man-made and are geese a Unit If» Chemicals and Materials @- Scanned with CamScannerThe word polymer comes from a Greek Prefix “poly” which means “many” and suffix “mex” which means salen So, polymer refers to a chemical substance composed of many a eee single unit is called monomer. It is that single unit which links tog: rm, a long chain, te Polymerisation : ; ‘OC bining monomers to make a long chain or polymer is called / . For example, molecules of ethylene or ethyne join together j ‘ _/ to make polyethylene, commonly known as polythene. Thus, polythene is the polymer of ethylene. There are two types of polymerisation—linear and coed een depends on the linking of monomers. When monomers are linked linearly, it a When monomers are cross-linked, it is cross-linking, ‘polyme Monomer (0) Linear polymerisation (b) Cross-linked polymerisation A. Fig. 3.1 Types of polymerisation 7 2 Ss Run Turoucu * Natural fabrics are obtained from plants and animals. * Synthetic fibres are produced entirely from chemicals. * Polymer is a chemical substance composed of many single units. * The process of combining monomers to make a long chain or polymer is called polymerisation. Ea Track Your Procress 1. Match the following: a. Monomer i. Natural fibre b. Polymer ii, Made of ethylene units & c. Silk ili, Synthetic fibre @. d. Polythene iv. Long chain made of many single units b v. Single unit of a long chain ,, FY Chapter-3 > Synthetic Fibres and Plasties e. Polyester Scanned with CamScannerTypes of Synthetic Fibres There are many artificially manufactured fibres. The main ones are rayon, nylon, polyester and acrylic. ear eo a Rayon Rayon was the first artificially manufactured fibre. So, it is referred as ‘Jaboratory’s first gift to the loom’. It was developed as a less-expensive alternative to silk fabric. Thus, it is also called artificial silk. The starting material used for preparing rayon is cellulose obtained from wood pulp. Since the raw material comes from a natural source, ra’ to be a semi-synthetic — fibre. The uses of natural raw material lends it some properties of natural fibres. Rayon has a number of advantages that consumers and manufacturers find beneficial. ¢ It is less expensive than silk. ¢ It absorbs moisture and is comfortable to wear. ¢ It blends well with other fibres, particularly woven ones. ¢ Itcan be easily dyed to produce beautiful and vivid colours. Rayon also finds many commercial, industrial and domestic applications. ¢ Rayon is used to make apparels such as jackets, suits, skirts, slacks, blouses and ties. 2 * Feminine hygiene products and disposable diapers contain rayon. © Medical surgical products, tires, bowling balls, photographic film and other industrial products utilise rayon fibres. * Various household items such as furniture upholstery, slipcovers, sheets, bedspreads and blankets are made of rayon. === Nylon ak used to manufacture nylon are coal and petroleum. Below are the main characteristics of nylon. It is a common synthetic fibre which is used widely all over the world, Basic raw — © Fabrics made of nylon do not crease easily. e Itis the most elastic, strongest and lightest fibre, —— e Itis easy to dye. e Nylon fibres do not absorb water easily and dries quickly. ENUNCIATION Cellulose: sel-yuh-lohs Unt I> Chamients and Moteias @Q- 4 Fig. 3.2 Nylon sleeping bag Scanned with CamScanner© tis wrinkle-resistant and wear-resistant. Nylon is used in making toothbrush bristles, carpets, socks, sleeping bags. Due to high strength and good frictional resistant widely for making ropes for mountain climbing and in parachutes. stockings and it is also used Pet¥ester ene is a popular form of polyester, Itisa its. Teryl Poa which roe ee Say TiS bres. Below are the main characteristics of polyester. © They are extremely strong and durable. © They are resistant to wrinkle, abrasion and most chemicals. © They are hydrophobic in nature. So, they can be easily washed and dried. e They are highly flammable, so care should be taken while wearing them. Uses of polyester S. © It is used in the manufacturing ad) Know Your T John Whinfield and Tennant Dickson: They are the British scientists. They have discovered a new polymer from the raw materials—terephthalic acid and lene .e polymer that was formed is Wonper Box Polyester and nylon micro fibres are 60-100 times finer than a strand of human hair. of various types of clothes and furnishings such as bedspreads, bed sheets, pillow cases, carpets and curtains. ¢ It has very high tensile strength, so it is also used to as polyethylene terephthalate make ropes. Tensile strength is (PET). It is used to make bottles, jars and i fa material to also for packaging purposes. ¢ ance of a material to break under force. _ © Its property of being durable finds application in making PET bottles. the res Acrylic It is often used as a substitute for wool. Acrylic fibres can be blended with synthetic and natural fibres. They are also known as orlon fibres. These fibres contain a minimum of 85% acrylonitrile in their chemical structure. Below are the major characteristics of acrylic fibres. el eenes ee aey aiwaaly A Fig.3.3 Acrylic sweater ENuNcIATION Chapter-3 > Synthetic Fibres and Plastics Resistance: ri-zis-tens Scanned with CamScanner