Unit:1 Science Class:6

Cellular organization:
Give short answers:
1.2 Q.1. Name the cell organelle that controls the whole cell activity?
Ans: The nucleus is the most important organelle of the cell which
controls all the cellular activity.
Q.2. write the function of blood in human body?
Ans: Blood brings oxygen and nutrients to all the parts of the body so
they can keep working
Q.3. Enlist the organs involved in blood circulatory system ?
Ans: The heart, blood and blood vessels are the organs which involved in
blood circulatory system.
Q.4. Name the red colored pigment present in red blood cells ?
Ans:Red blood cells contain a red coloured pigment called haemoglobin.
Haemoglobin gives red colour to the blood .
1.3 Differentiate between
Q.1. Animal cell and plant cell.
● Ans: Plant cells have a rigid cell wall and chloroplasts, while
animal cells lack cell walls and chloroplasts
● The cell wall, a central vacuole and plastids which are present in
plant cells are absent in animal cells.
Q.2: Cytoplasm and Nucleoplasm.
Ans: The cytoplasm is found in all the cells while nucleoplasm is found
only in eukaryotic cells
Q.3: Xylem and phloem .
Ans: Xylem carries water and minerals from the roots to the leaves.
Whereas, phloem carries the food prepared by the leaves to different parts
of the plant
Q.4. Epidermal tissue and epithelial tissue .
Ans:
● Outer protective layer in roots ,stems and leaves of plants is called
epidermis.it is formed by tile-like cells,which are joined together to
form single layered tissue called epidermis.
● Epithelial tissue consist of epithelial cells,which are packed closely
to form flat sheets or layers.These tissues makes a protective
cover(skin) over the body.
Q.3. Root system and shoot system in plants ?
Ans:
● The root system, which supports the plants and absorbs water and
minerals, is usually underground.
● The shoot system, consisting of stems, leaves, and the reproductive
parts of the plant.
1.5. Investigate :
1. Function of muscle tissue in:
(a ) Heart
Cardiac muscle tissue is a specialized, organized type of tissue that only
exists in the heart. It is responsible for keeping the heart pumping and
blood circulating around the body
(b) Stomach:
The muscles of the stomach wall tighten (contract) and relax (expand),
which mixes the food with the acids and enzymes.After about 2 to 3 hours,
partly digested food moves into the small intestine
© Eye:
Muscles directly associated with the eye include the extraocular muscles
which control the external movement of the eye; the intraocular muscles,
which are responsible for pupil accommodation and reaction to light.
2. Structure and function of the following in plants:
(a) Epidermal tissue:
Outer protective layer in roots ,stems and leaves of plants is called
epidermis.it is formed by tile-like cells,which are joined together to form
single layered tissue called epidermis.The cells forming epidermal tissue
are epidermal cells.
(b) Mesophyll tissue:
Mesophyll tissue is also called photosynthetic tissue. It is specialized to
prepare food and remove wastes.it is located between upper and lower
epidermal layers in the leaves. Cells forming mesophyll tissue are called
mesophyll cells.
(c: Chloroplast:
Plant cells have chloroplasts containing green pigment called
chlorophyll . This is the reason that the parts of the plants with
chloroplasts in their cells look green.chloroplasts are thus called food
producer's in plant cells.
Chapter No:4
Subject: Science
Human Digestive System
4.3 Give short answer:
1. Define digestion?
Ans:Digestion is the process in which the complex chemical compounds
present in the food are broken down into simpler substances that are
readily absorbed and utilized by the body.
2. How is chewing important in human digestive system?
Ans:Chewing is the first step in digestion. Chewing helps the stomach
metabolise (process) food by breaking larger food particles into smaller
fragments.
3. Name the liquid which is secreted by salivary glands?
Ans:
Our salivary glands produce saliva (spit) and empty it into our mouth
through ducts, or small openings. They lubricate our mouth and throat,
aid in swallowing and digestion, and help shield our teeth from cavity-
causing bacteria.
4.Describe the role of oesophagus in human digestive system?
Ans:It is a tube-like structure connecting the mouth and the stomach. It is
around 30 cm in length. It has powerful muscles which gently push the
food and fluids (bolus) down to the stomach. This rhythmic movement is
called peristalsis.
5.why do carbohydrates,fats and proteins need to be broken down into
smaller molecules?
Ans:Digestion is important for breaking down food into nutrients, which
the body uses for energy, growth, and cell repair. Carbohydrates, fats and
proteins must be changed into smaller molecules of nutrients before the
blood absorbs them and carries them to cells throughout the body.
What are the products of digestion of carbohydrates, protein and fats?
Ans:
Carbohydrates, proteins, and fats are digested in the intestine, where they
are broken down into their basic units:
Carbohydrates into sugars.
Proteins into amino acids.
Fats into fatty acids and glycerol.
7. What structures secrete enzymes necessary for digestion in man?
Ans:
The main enzyme-producing structures of the human digestive system are
the salivary glands, stomach, pancreas, liver and small intestine.
8. How are villi important for absorption?
Ans:The epithelial cell are covered by smaller projections like villi known
as microvilli which increases the absorption capacity of the intestine.
9.How is large intestine important in digestive system of man?
Ans:The purpose of the large intestine is to absorb water and salts from
the material that has not been digested as food, and get rid of any waste
products left over.
10. Write the function of gall bladder?
Ans: our gallbladder is part of our digestive system. Its main function is to
store bile. Bile helps our digestive system break down fats.
4.4 Give answers in detail.
1. Describe alimentary canal and its different parts?
Ans:The alimentary tract of the digestive system is composed of the
mouth, pharynx, esophagus, stomach, small and large intestines, rectum
and anus. Associated with the alimentary tract are the following accessory
organs: salivary glands, liver, gallbladder, and pancreas.
2.What happens to food in oral cavity?
Ans:Food is masticated by teeth and moistened by saliva secreted from
the (b) salivary glands. Enzymes in the saliva begin to digest starches and
fats. With the help of the tongue, the resulting bolus is moved into the
esophagus by swallowing. The extensive chemical process of digestion
begins in the mouth.
3.Describe the functions of stomach in human digestive system?
Ans:Stomach: The stomach is a J-shaped organ.An organ with strong
muscular walls that holds the food and mixes it with acid and enzymes that
continue to break the food down into a liquid or paste.our stomach creates
digestive juices and breaks down food. It holds food until it is ready to
empty into our small intestine.
4. Explain the role of small intestine in digestion and absorption of
food?
Ans:The small intestine has three parts: the duodenum, jejunum, and
ileum. It helps to further digest food coming from the stomach. It absorbs
nutrients (vitamins, minerals, carbohydrates, fats, proteins) and water
from food so they can be used by the body.The small intestine carries out
most of the digestive process, absorbing almost all of the nutrients you get
from foods into your bloodstream.
5.Explain the function of liver,bile and pancreas?
Ans:
The liver digests food by producing bile to break down fats, removing
toxins and breaking down and storing some vitamins and minerals.
Bile is the greenish-yellow fluid (consisting of waste products, cholesterol,
and bile salts) that is secreted by the liver cells to perform 2 primary
functions: To carry away waste. To break down fats during digestion.
The pancreas produces enzymes to help break down proteins, fats and
carbohydrates.

6. Write note on:

(a) Diarrhoea
Diarrhea is the condition of having loose, liquid, or watery bowel
movements. It result in dehydration due to fluid loss. Symptoms of
Diarrhoea: (i) Decreased appetite, nausea, vomiting, and abdominal
cramps. (ii) There may be blood and mucus in the stools.Diarrhoea is
usually a symptom of an infection in the intestinal tract, which can be
caused by a variety of bacterial, viral and parasitic organisms. Infection is
spread through contaminated food or drinking-water, or from person-to-
person as a result of poor hygiene.
(b) constipation:
If undigested food moves too slowly along the large intestine due to slow
waves of muscular contraction, more water is absorbed into blood and
faeces become hard and dry. Their removal becomes painful or difficult.it
can be controlled by taking medicines which makes faeces soft to
discharge easily. The patient suffering from constipation should use plenty
of water or fluids and fibrous food ,fruits and vegetables.
4.5 Constructed response Questions:
1. Briefly describe the role of the following in the digestion of food?
(a)Oral cavity:
Ans:The mouth, or oral cavity, is the first part of the digestive tract. Food
is crushed into small pieces by the teeth. The food is then mixed with
saliva and the enzyme amylase (found in saliva) breaks down starch into
sugars. The tongue helps in thorough mixing of food with saliva. Food
goes directly through the oesophegus to the stomach,there is no
breakdown of food in mouth.
(b) Liver:The liver regulates most chemical levels in the blood and
excretes a product called bile. This helps carry away waste products from
the liver. All the blood leaving the stomach and intestines passes through
the liver.our liver continually produces bile. This is a chemical that helps
turn fats into energy that your body uses. Bile is necessary for the
digestive process.
(c:)Pancreas:
During digestion, our pancreas makes pancreatic juices called enzymes.
These enzymes break down sugars, fats, and starches. our pancreas also
helps your digestive system by making hormones.
2. Outline the functions of the following:
(a) Salivary glands:
Salivary glands play an important role in digestion because they make
saliva. Saliva helps moisten food so we can swallow it more easily. It also
has an enzyme called amylase that makes it easier for the stomach to
break down starches in food.
(b) Gastric glands:
Gastric glands help to digest the food which human consumes. Gastric
glands secrete gastric juice which is the main component of the digestive
system. It breaks down the protein available in the food. In this way, the
simpler form of food will be easily digestible by the small intestine.
3. Proteins which speed up biochemical reactions are called enzymes.
State the functions of the following enzymes.
(a)Amylase:
Amylase is a digestive enzyme.
It is found in the saliva of humans and other mammals.
The main function of amylase is to perform hydrolysis.
It breaks down the starch and converts it into the simplest sugars.
In this way, starch gets digested.

(b)protease :
Protease Enzyme Functions:
They help in digestion and catabolism of proteins. They catalyse the
hydrolysis of peptide bonds and convert them to amino acids, which is
then absorbed and utilised by cells. They are required for the blood
coagulation process.
(c Lipase:
Lipase is an enzyme the body uses to break down fats in food so they can
be absorbed in the intestines. Lipase is produced in the pancreas, mouth,
and stomach.
4.6 Investigate:
2. Can digestion occur outside the living bodies?
Ans:Since digestion occurs outside the cell, it is said to be extracellular. It
takes place either in the lumen of the digestive system, in a gastric cavity
or other digestive organ, or completely outside the body.

Chapter No.5. Matter as particles:

5.2. Give short answers:
1. How can we change the physical state of matter?
Ans:Matter can change from one state to another by either heating or
cooling.
For example: if ice is heated it changes to water and on heating water it
changes to steam.
2.How do liquids differ from gases?
Ans:The difference between a gas and a liquid is that gas has no definite
shape or volume, while a liquid does. A gas takes the shape of its
container, while a liquid maintains a definite volume.
3. How do solids differ from liquids with regard to particles
arrangements?
Ans:Particles in a: gas are well separated with no regular arrangement.
liquid are close together with no regular arrangement. solid are tightly
packed, usually in a regular pattern.
4. A liquid on cooling is covered into its solid state . What will happen to
a solid when it is cooled?
Ans:If we cool a solid, the molecules move more slowly and move a little
closer together.
5. Write down the names of five gases which you know?
Ans: Names of liquids:
Liquids can flow and assume the shape of their container.
Water.
Milk.
Blood.
Urine.
Gasoline.
Mercury (an element)
Names of gases:
Hydrogen.
Nitrogen.
Oxygen.
Carbon Dioxide.
Water Vapour.

5.3 Differentiate the following:

1. Melting and freezing?
Ans:Melting and freezing refer to the changes in state which occur when
the solid and liquid states interchange.
Melting :occurs when a solid is heated and turns to a liquid
Freezing:occurs when a liquid is cooled and turns to a solid.
2.Boiling and condensation:
Ans:
Boiling:Boiling occurs when a liquid is heated and turns to a gas.
Condensation:Condensation occurs when a gas is cooled and turns to a
liquid.
3. Evaporation and sublimation:
Ans:Sublimation is the process in which the solid-state of matter changes
directly into the gaseous state of matter and vice versa (there is no
existence of liquid state), while on the other hand, Evaporation is the
process in which the liquid state of matter changes into the gaseous state
of matter below boiling point.
4. Diffusion and compression:
Ans:Diffusion is the natural movement of particles from an area of higher
concentration to an area of lower concentration due to random molecular
motion.
compression, decrease in volume of any object or substance resulting from
applied stress. Compression may be undergone by solids, liquids, and
gases and by living systems.

5.4 Give answers in detail:

1. Explain the use of the following processes in daily life:
(a) Freezing
Ans:freezing helps stop harmful micro-organisms from growing on food
that would thrive at room temperature. As a result, suitable foods can be
safely eaten months after their original expiry date.
b) Boiling:
Boiling has many applications for both residential and industrial
purposes. These applications include (but are not limited to) refrigeration,
power generation, heat exchange, and every day cooking and food
preparation.
c) Evaporation
Drying Clothes under The Sun.
Ironing of Clothes.
Melting of Ice Cubes.
Preparation of Common Salt.
Evaporation of Nail Paint Remover.
Drying of Wet Hair.
d) Condensation:
Commercial applications of condensation, by consumers as well as
industry, include power generation, water desalination, thermal
management, refrigeration, and air conditioning.
e) Melting
common use of melting is in the glassmaking process. During this process,
raw materials are heated up to temperatures between 1500 °C to 1700 °C
in glass melting furnaces.
2. Why do solids have fixed volume and fixed shape?
Ans:Any matter that is a solid has a definite shape and a definite
volume. The molecules in a solid are in fixed positions and are close
together. Although the molecules can still vibrate, they cannot move
from one part of the solid to another part. As a result, a solid does
not easily change its shape or its volume.
3. Why do solids not flow like liquids and gases?
Ans:Solids have very few intermolecular spaces. The intermolecular
forces are high giving them a definite shape and making it rigid.
Thus, solids do not flow.
4.What is diffusion? Explain with the help of examples.
Ans:Diffusion is the movement of a substance from an area of high
concentration to an area of lower concentration. Example of
diffusion: The smell of perfumes.
5.What is sublimation?Explain with the help of examples.
Ans:sublimation is the conversion of a substance from the solid to
the gaseous state without its becoming liquid.
Example:The vaporization of frozen carbon dioxide (dry ice) at
ordinary atmospheric pressure and temperature.