202110724-PERFORM-STUDENT-WORKBOOK-SCIENCE-G06-FY_Optimized

practice workbook science Grade 6 Name: Roll No: Section: School Name:

by classklap IMAX is India’s only customised content and educational assessment m. 610+ Published Books Team of IITians & PhDs IMAX Program has authored about 610+ Content development and automation are publications which are used by more than led by a team of IITians, data scientists and 4,50,000+ students. education experts Workshops Lakh Assessments IMAX Program has conducted IMAX Program has conducted more than teacher training workshops for more 85,00,000+ assessments across 17 states in the last 10 years. than 15,000+ teachers. Copyright © 2020 BGM Policy Innovations Pvt Ltd) All rights reserved. No part of this publication, including but not limited to, the content, the presentation layout, session plans, themes, key type of sums, mind maps and illustrations, may be reproduced, stored in a retrieval system or transmitted, in any form or by any means (electronic, mechanical, photocopying, recording or otherwise), without the prior, written permission of the copyright owner of this book. This book is meant for educational and learning purposes. The author(s) of the book has/ have taken all reasonable care to ensure that the contents of the book do not violate any copyright or other intellectual property rights of any person in any manner whatsoever. In the event the author(s) has/have been unable to track any source and if any copyright has been inadvertently infringed, please notify the publisher in writing for any corrective action. Some of the images used in the books have been taken from the following sources www.freepik.com, www.vecteezy.com, www.clipartpanda.com Creative Commons Attribution This book is part of a package of books and is not meant to be sold separately. For MRP, please refer to the package price.

This practice book is designed to support you in your journey of learning Science for class 6. The contents and topics of this book are entirely in align- ment with the NCERT syllabus. For each chapter, a concept map, expected objectives and practice sheets are made available. Questions in practice sheets address different skill buck- ets and different question types, practicing these sheets will help you gain mastery over the lesson. The practice sheets can be solved with the teacher’s assistance. There is a self-evaluation sheet at the end of every lesson, this will help you in assessing your learning gap.



TABLE OF CONTENTS • Assessment Pattern: 40 Marks • Assessment Pattern: 80 Marks • Syllabus & Timeline for Assessment Page 1: 1. Food: Where Does it Come From? Page 8: 2. Components of Food Page 17: 3. Fibre to Fabric Page 23: 4. Sorting Materials into Groups Page 31: 5. Separation of Substances Page 38: 6. Changes Around Us Page 45: 7. Getting to Know Plants Page 52: 8. Body Movements Page 59: 9. The Living Organisms-Characteristics and Habitats Page 66: 10. Motion and Measurement of Distances Page 75: 11. Light, Shadows and Reflections Page 85: 12. Electricity and Circuits Page 93: 13. Fun With Magnets Page 102: 14. Water Page 110: 15. Air Around Us Page 117: 16. Garbage in, Garbage out







ASSESSMENT PATTERN Marks: 40 Max Internal PAPER: BEGINNER PAPER: PROFICIENT Mark Option Q.No Skill Level Difficulty Level Skill Level Difficulty Level Easy Medium Difficult Easy Medium Difficult Section A (Question Type: VSA) 11 Remembering • Remembering • 21 Understanding • Understanding • 31 Remembering • Remembering • 41 Remembering • Remembering • 51 Understanding • Understanding • 61 Remembering • Remembering • 7 1 • Remembering • Remembering • 81 Remembering • Remembering • 91 Understanding • Understanding • 10 1 • Understanding • Understanding • Section B (Question Type: SA) 11 3 • Remembering • Remembering • 12 3 Understanding • Understanding • Section C (Question Type: LA) 13 5 • Remembering • Remembering • 14 5 • Understanding • Understanding • 15 5 Understanding • Understanding • Section D (Question Type: SA) 16 3 Applying • Applying • 17 3 • Analysing • Analysing • 18 3 Analysing • Analysing • Beginner Paper: (Easy: 50%, Medium: 40%, Difficult: 10%) Proficient Paper: (Easy: 40%, Medium: 40%, Difficult: 20%) Easy Question: Remembering questions directly from the text or from the given exercises. (Mostly from content of book or end of chapter exercise). Medium Difficulty Question: In-depth understanding of questions, not necessarily from the text. (Slightly modified concepts or end of chapter questions). Difficult Question: Question involving creativity like story writing, analysis question like character analysis, justification of title or extracts (mostly requires creative and thinking skills).

ASSESSMENT PATTERN Marks: 80 Max Internal PAPER: BEGINNER PAPER: PROFICIENT Mark Option Q.No Skill Level Difficulty Level Skill Level Difficulty Level Easy Medium Difficult Easy Medium Difficult Section A (Question Type: VSA) 11 Remembering • Remembering • 21 Remembering • Remembering • 31 Remembering • Remembering • 41 Remembering • Remembering • 51 Remembering • Remembering • 61 Understanding • Understanding • 71 Understanding • Understanding • 81 Understanding • Understanding • 91 Understanding • Understanding • 10 1 Understanding • Understanding • 11 1 • Remembering • Remembering • 12 1 Remembering • Remembering • 13 1 Understanding • Understanding • 14 1 Remembering • Remembering • 15 1 Understanding • Understanding • 16 1 Applying • Applying • 17 1 • Applying • Applying • 18 1 Applying • Applying • 19 1 • Applying • Applying • 20 1 Applying • Applying • Section B (Question Type: SA) 21 3 Remembering • Remembering • 22 3 Remembering • Remembering • 23 3 Understanding • Understanding • 24 3 • Understanding • Understanding • Section C (Question Type: LA) 25 5 Remembering • Remembering • 26 5 • Remembering • Remembering • 27 5 Remembering • Remembering • 28 5 • Remembering • Remembering • 29 5 Understanding • Understanding • 30 5 • Understanding • Understanding • Section D (Question Type: SA) 31 3 • Applying • Applying • 32 3 Analysing • Analysing • 33 3 • Analysing • Analysing • 34 3 Analysing • Analysing • 35 3 • Analysing • Analysing • 36 3 Analysing • Analysing •

SYLLABUS FOR ASSESMENT PT-1 TE-1 PT-2 TE-2 CHAPTERS ✓✓ 1. Food: Where Does it Come From? ✓✓ 2. Components of Food ✓✓ 3. Fibre to Fabric ✓✓ 4. Sorting Materials into Groups 5. Separation of Substances ✓ 6. Changes Around Us 7. Getting to Know Plants ✓✓ 8. Body Movements 9. The Living Organisms-Characteristics and Habitats ✓ 10. Motion and Measurement of Distances 11. Light, Shadows and Reflections ✓✓ 12. Electricity and Circuits ✓✓ 13. Fun With Magnets ✓✓ ✓ 14. Water 15. Air Around Us ✓✓ 16. Garbage in, Garbage out ✓✓ ✓✓ ✓✓ ✓✓ ✓ Periodic Test-1 Assessment Timeline Term 1 Exam 22st July to 12th August Periodic Test-2 23rd September to 21 October Term 2 Exam 16th December to 13th January 1st March to 30th March



LESSON WISE PRACTICE SHEETS (This section has a set of practice questions grouped into different sheets based on different concepts. By solving these questions you will strengthen your subject knowledge. A self-evaluation sheet is provided at the end of every lesson.)



1. Food: Where Does it Come From? Month: June Total Periods: 08 Learning Outcomes • Classify animals based on their food habits. • Cite examples of animals with different types of At the end of this lesson, students will be able to • Identify food obtained from different sources. food habits. • Cite examples of food obtained from different • Analyse the importance of food to an organism. sources. • Cite examples of parts of plants that are edible. Concept Map Key Points • Plants and animals are main sources of food. • Food consists of different ingredients. • Herbivores are only plant eating animals. • Carnivores eat other animals. • Omnivores eat both plants and animals. Key words: Ingredients, nectar, herbivores, carnivores, omnivores, edible, sprouted. 1

1. Food: Where Does it Come From? Month: June Total Periods: 08 Work Plan Concept Coverage Coverage details Practice Sheet Food variety • Food PS-1 Food material and • Ingredients sources • Classification PS-2 Plant parts and animal • Activities PS-3 products as food • Food from plants PS-4 • Food from animals What do animals eat? • Other resources • Food from parts of plant like fruits seeds and leaves. • Food from animal products like milk, meat and nectar • Herbivores • Carnivores • omnivores Worksheet for “Food: Where Does it Come From?” Evaluation with self- Self-evaluation Sheet check or Peer check* 2

PRACTICE SHEET - 1 (PS-1) 1. Why do organisms need food? Give reasons. 2. Kavya and Kiran are discussing about different sources from which we get food. They listed different food items and wanted to group them based on their sources. Can you help Kavya and Kiran? Tomato  Brinjal Onion Salt Eggs Fish Mint leaves Prawn Garlic Potato little yam Cauliflower Meat Broccoli Lady’s finger Liver Paneer Dal Plant Sources Animal sources Other sourc- es 3. Complete the following table: FOOD ITEM INGREDIENTS SOURCE Idli Rice Urad dal Salt water Chicken curry Chicken Spices Oil/Ghee Water Badam kheer Badams Milk Sugar Vegetable fried Vegetables rice Rice Spice Salt Water Oil/ghee 3

PRACTICE SHEET - 2 (PS-2) I. Choose the correct answer: 9. Match the organism in Column I with their part/ 1. Food eaten by cows and buffaloes include product in column II which is used by human be- ings as food. a. Prawns b. Birds Column I Column II c. Oilcakes d. Fish. 1. Mustard plant a. Flower 2. Mustard leaves are used as a. Flowers 2. Goat b. Seeds and vegetables b. Root c. Meat 3. Mint c. Meat d. Vegetables 3. Honey bee makes honey from 4. Sunflower d. Leaves a. Pollen b. Petals 5. Cauliflower e. Seeds c. Nectar d. Buds 4. Below are the names of some animals. i. Cow ii. Buffalo iii. Horse iv. Ox Which of these are the sources of milk for human beings? a. i and iii b. i and ii c. ii and iii d. iii and iv 5. The part of the banana plant not used as food is a. Root b. Flower c. Fruit d. Stem 6. Identify the odd set a. Cow, Milk, Butter b. Hen, Meat, Egg c. Goat, Milk, Meat d. Plant, Vegetable, Buttermilk 7. Name two ingredients that are not obtained from plants and animals. 8. Where do bees store honey? 4

PRACTICE SHEET - 3 (PS-3) 1. Classify the animals based on their feeding habits: Crow Man Deer Elephant Lion Mushroom Tiger Honey bee Fish Bacteria Goat Herbivore Carnivore Omnivore Decomposers 2. Match the definitions with their terms. Terms a. Carnivore Definitions b. Omnivore 1. Animals that feed on plants only 2. An organism that feeds on dead remains of plants and ani- c. Herbivore d. Nutrient mals. 3. A component of the food that is useful to the body 4. An animal that eats both plants and animals. 3. Read the names of animals written in the inner ring . Within the second ring write the types of food they eat and the category to which they belong (based on the eating habit) in the outermost ring. One example has been worked out for you. Use red, green and blue colours for writing. HERBIVORE Grass Leaves Lion Goat SmPallalnts Crow ocodile Elepha Eagle Cr nt 5

PRACTICE SHEET - 4 (PS-4) I. Choose the correct option: 8. Item which is not required for preparation of 1. The materials needed to prepare food are called: biryani is: a. Ingredients a. rice b. Vegetables c. Fruits b. tamarind d. Products 2. The leaves of which of the following plants are c. mutton edible? a. Coriander d. spices b. Spinach c. Banana 9. Identify the correct pair: d. Both (A) and (B) 3. Omnivores eat: i) Dosa a) Atta, salt, oil a. Plants b. Animals ii) Poori b) Vegetable, chili powder, c. Plant and animal products salt, coriander leaves, d. All the above. curry leaves, spices 4. Idly is prepared by ___________, followed by steaming. iii) Vegetable curry c) Urad dal, rice, salt, oil a. boiling b. fermenting a. i) – b); ii) – c); iii) – a) c. roasting d. deep frying b. i) – c); ii) – a); iii) – b) 5. Identify the plant product in the given: a. Milk c. i) – b); ii) – a); iii) – c) b. Butter c. Cereals d. i) – c); ii) – b); iii) – a) d. Cheese 6. The animal that eats only plant products is: 10. Which of the following cannot be used for grows a. Lion sprouts? b. Goat c. Tiger a. Moog d. Fox 7. Which of the following processes is used to cook b. Chana meat? a. Roasting c. Rice b. Frying c. Curry d. Peas d. All the above. II. Short Answer Questions: 1. Explain the method of sprouting. 2. Vegetarian food is healthy. Do you agree with the statement? If yes, justify. 3. How are the parts of a banana plant useful for us? Do we use all parts of banana plant? III. Long Answer Questions: 1. Classify animals based on their food habits. Which group are human beings classified under? 2. Rice is the main ingredient of payasam and biry- ani, but they taste different. Why do you think so? Give two reasons. 6

Self-Evaluation Sheet Marks: 15 Time: 30 Mins I. Say True or False: (4 Marks) 1. Onion is a stem. 2. Animals which eat only plants are called herbivores. 3. The edible part of an onion plant is stem. 4. Sugar is obtained from carrots. II.  Give two examples for each of the following: (5 Marks) 1. Sea foods: 2. Sprouted seeds : 3. Plants with more than one useful part: 4. Stems eaten as vegetables. 5. Common spices: III. Answer in two or three sentences: (6 Marks) 1. In what way are seeds important source of human food? 2. What are sprouts? Why must we include sprouts in our food? 3. What is an omnivorous animal? Give two examples. 7

2. Components of Food Learning Outcomes • List the symptoms of deficiency diseases. • Analyse and prepare a balanced diet (breakfast/ At the end of this lesson students will be able to • Define the term ‘Nutrient’. lunch/dinner) for a day. • Identify the nutrients present in the food. • Record and analyse the data • Identify foods that are rich in a particular • Become aware of food shortage and the need to nutrient. minimise food wastage. • Explain the role of different nutrients in an • Cite examples of different kinds of motion seen in organism. daily life. • Explain balanced diet and its importance to an organism. Concept Map Key Points • Carbohydrates, proteins, fats, vitamins, minerals, dietary fibre and water are main nutrients required for our body. • Carbohydrates and fats are main source of energy for our body. • Diet which consists of all nutrients which are required for our body with right quantity along with roughage and water is called Balanced Diet. • Deficiency of vitamins causes diseases and disorders like loss of vision, scurvy, rickets and beriberi. • Proteins and minerals are required for growth of body and good health. Keywords: Balanced diet, dietary fibre, obesity, roughage, scurvy, starch and vitamins. 8

2. Components of Food Work Plan Coverage details Practice Sheet Simulation/ PS-1 Video Concept Coverage PS-2 Activity to test What do different food • Nutrients, PS-3 the presence of item contains? carbohydrates PS-4 starch in a food Activity to test • Test for starch the presence of • Test for protein protein in a food • Test for fats Activity to test • Classification the presence of • Activities fats in a food What do various • Nutrients Nutrients do for our • Vitamins, body? Balanced diet minerals, fats • Dietary fibres Deficiency diseases • Meaning of a balanced diet • Needs of a balanced diet • Example of a balanced diet • Vitamin A • Vitamin B1 • Vitamin C • Vitamin D • Vitamin E • Vitamin K • Calcium • Iodine • Iron Worksheet for “Components of Food” Evaluation with self- Self-evaluation check or Peer check* Sheet 9

PRACTICE SHEET - 1 (PS-1) I. Write the appropriate food group for each of these pictures Sweet potato Potato Sugarcane Papaya Papaya Wheat Melon Carrot Mango Mango Rice Bajra Maize Gram Moong Dal Beans Groundnuts Nuts Til Peas Soybeans Orange Guava Meat Tomato Green chilli Fish Lemon Eggs Amla Ginger Milk 10

Lemon Fish Amla Eggs PRACTICE SHEET - 1 (PS-1) Ginger Eggs Milk Wheat Rice Fish Liver Egg Liver 11

PRACTICE SHEET - 1 (PS-1) II. Answer the following. 1. Which food contains most proteins? a. Meat b. Spinach c. Watermelon d. Guava 2. In which food group would butter be placed? a. Vegetables b. Fruits c. Oil d. Milk 3. Apple, spinach and pears are rich source of a. Vitamin A b. Iron c. Vitamin C d. Calcium 4. Rich sources of iodine are a. Ginger and salt b. Milk and eggs c. Apples and Bananas d. Guavas and chillies 5. Rich source of Vitamin C are a. Ginger and salt b. Milk and eggs c. Apples and Bananas d. Guavas and chillies 6. How is protein detected in a food sample? 7. List all the components of food that provide nu- trients. Mention two components of food that does not provide nutrients. 12

PRACTICE SHEET - 2 (PS-2) 1. Exercise is good for health. To repair muscles 9. “Minerals and vitamins are needed in small that get damaged during exercise, we need to eat quantities by our body as compared to other a. Cereals components. Yet, they are important part of a b. Sugar balanced diet. “ Explain the statement. c. Meat /sprouts d. Apples 2. Which food would be bad if you are planning to have a balanced diet? a. Strawberry b. Almonds c. Ice creams and potato chips d. Rice 3. The food group you should try to eat minimum and keep away is a. Milk group b. Meat group c. Vegetable group d. Fat and sweets 4. The mineral that is important to maintain bones and teeth is a. Calcium b. Sodium c. Potassium d. Water 5. When we try to maintain a balanced diet, it is important to a. Eat food from all food groups. b. Eat more fruits and vegetables. c. Completely avoid all fats and sugars d. Skip breakfast once a week. 6. Which one does not provide dietary fibres? a. Whole grains b. Whole pulses c. Fruits and vegetables d. Milk 7. What is a balanced diet? Why is it important? 8. Padma avoids eating vegetables but likes to eat biscuits, noodles and white bread. She frequent- ly complains of stomach ache and constipation. What are the food items that should be included in her diet to get rid of the problem. Why? 13

PRACTICE SHEET - 3 (PS-3) 1. Deficiency of Vitamin B1 causes a. Rickets b. Anaemia c. Beri beri d. Night blindness 2. Deficiency of Vitamin C results in a. Anaemia b. Scurvy c. Rickets d. Goiter 3. Match the following: Vitamin/Mineral deficiency Disease Symptoms Vitamin A Rickets Bleeding gums, wounds take longer time to heal. Vitamin B Goiter Weakness Vitamin C Anaemia Glands in the neck appear swollen. Vitamin D Beriberi Weak muscles and little energy to do work Iron Night blindness Bones become soft and bent Iodine Scurvy Poor vision and loss of night vision 4. Why do we need to take iodised salt and milk/milk products regularly? 5. Brijesh was having difficulty in seeing things in dim light. The doctor tested his eyesight and prescribed a particular vitamin supplement. He also advised him to include a few food items in his diet. a. Which deficiency disease is he suffering from? b. Which food component could be lacking in his diet? c. Suggest some food items that he should include in his diet. (any four) 14

PRACTICE SHEET - 4 (PS-4) I. Choose the correct option: 7. Sources that are rich in protein are: 1. One can prevent all deficiency diseases by hav- a. Leafy vegetables ing: b. Soya beans c. Groundnuts a. Carbohydrates d. Both (B) and (C) b. Proteins 8. Beriberi is: c. Balance diet d. Vitamins a. Having bleeding gums b. Having weak muscles 2. Goiter is caused due to the deficiency of: c. Having poor vision d. Having weak bones a. Vitamin C 9. We get protein rich foods from: b. Iodine c. Vitamin D a. Only from plants d. Vitamin A b. Only from animals c. Both from plants and animals 3. Our body prepares vitamin _____ in the pres- d. None of these ence of sunlight. 10. If the food item turns blue-black when diluted iodine solution is added, then the food item a. D contains _____________. b. A c. C a. Carbohydrates d. K b. Starch c. Proteins and Vitamins 4. ______________ are also known as roughage. d. Both (A) and (B) a. Carbohydrates II. Short Answer Questions: b. Proteins 1. What is deficiency? What do you understand by c. Dietary fibres d. Minerals deficiency diseases? Give an example. 5. Leafy vegetables are rich in _____________. 2. What happens if you eat food that is rich in nutrients but has no dietary fibres? What is the a. Carbohydrates importance of water in our food? b. Iron c. Fats 3. Which nutrient gives more energy to your body, d. Proteins fats or carbohydrates? What happens if you consume food that is rich in fat for a long time? 6. ________ is rich in vitamin A, vitamin D, pro- Name some food items that are rich in fats? teins, calcium and phosphorus. III. Long Answer Questions: a. Milk 1. Write a short note on vitamins and the diseases b. Carrot c. Leafy vegetables that are caused due to their deficiency. d. Cereals 2. “Eating the right kind of food is not enough. It should also be cooked properly so that its nutri- ents are not lost.” Do you agree with this state- ment? How are nutrients lost? Explain. 15

Self-Evaluation Sheet Marks: 15 Time: 30 Mins I.   Fill in the blanks: (2 Marks) 2. Name the deficiency disease caused due to the lack of sufficient amount of the following in our 1. Dietary fibre are also known as diet. _____________________. a) Vitamin A b) Vitamin B1 c) Iron d) Iodine (2 marks) 2. _____ makes 70% of our body weight. II.   Say True or False: (3 Marks) 1. Vitamin D is a sunshine vitamin. 2. Water is an example of a fibre giving nutrient. 3. While using the iodine in the laboratory, a few 3. Cooked rice will answer positively to iodine test. drops of iodine fell on Pinki’s socks and teach- er’s saree. The drops of iodine turned blue black on the saree but the color did not change on the socks. What is the reason? (2 marks) III.  Complete the following table: (5 Marks) 1. Read the items of food listed below. Classify them into carbohydrate rich, protein rich and fat rich foods and classify them in a table. Moong dal, mustard oil, sweet potato, milk, rice, egg, milk, cottage cheese (paneer), maize, white bread. Carbohydrate rich food Protein rich food Fat rich food IV.   Answer in one or two sentences: 1. Why are new born babies exposed to early morn- ing sunrays? (1 mark) 16

3. Fibre to Fabric Learning Outcomes • Cite examples for fibres classified as natural, synthetic, plant and animal fibres. At the end of this lesson students will be able to • Classify fibres into natural and synthetic. • Describe the process of making a fabric from its • Differentiate between natural and synthetic yarn. fibres. Concept Map Key Points • Yarn: Yarns are used to make fabric; yarn is obtained from fibres. • Fibres are classified into two types: natural and synthetic. • Cotton, jute, silk and wool are natural fibres. Nylon and polyester are synthetic fibres. • The process of making yarn from fibres is called spinning. • Weaving and knitting methods are used to make fabric from yarns. Keywords: Yarn, spinning, weaving, knitting, cotton wool, fibre, fabric, paper strips. 17

3. Fibre to Fabric Concept Coverage Coverage details Practice Sheet Variety of fabrics • Different types of Fabrics PS-1 Fibre • Yarn • Natural fibres PS-2 Some plant fibres • Synthetic fibres PS-3 • Cotton-Cotton balls Self-evaluation Sheet • Ginning • Jute Spinning cotton yarn • Spinning of cotton • Use of charaka Yarn to fabric • Weaving History of clothing material • Loons • Knitting Worksheet for “Fibre to Fabric” Evaluation with self- check or Peer check* 18

PRACTICE SHEET - 1 (PS-1) I. Choose the correct option: 9. Once Preetha visited a tailor shop and brought 1. Fabric is made up of home some cuttings of fabrics to study their properties. She took two pieces and found that a. Cotton one of the piece was shrinking when it was burnt b. Silk with a candle. However, the other did not shrink c. Wool on burning. Can you help her to find out which d. All of the above. of the two a cotton fabric was and which was a 2. Natural fibres are obtained from synthetic fabric? a. Plants b. Animals 10. If you are asked to select an eco-friendly bag, c. Both a and b which bag would you use and why? d. None of the above 3. An example of a synthetic fibre is a. Cotton b. Silk c. Polyester d. Jute 4. An example of natural fibre is a. Polyester b. Nylon c. Acrylic d. Silk 5. Correct sequence for making a fabric is a. Fabric Fibre Yarn b. Fibre Fabric Yarn c. Fibre Yarn Fabric d. Yarn Fibre Fabric 6. Sita went to a cloth shop. There she found a fabric that was smooth to touch, had vibrant colours and shine. The fabric must be a. Cotton b. Wool c. Silk d. Jute 7. Which of the following is not a natural fibre? a. Cotton b. Jute c. Nylon d. Flax 8. Name any two materials that are not fibres but are used to make clothes. 19

PRACTICE SHEET - 2 (PS-2) I.   Choose the correct opiton: 4. Name the two hand operated devices used for 1. Cotton fibres are twisted into yarn during spinning. a. Spinning 5. How is spinning done? b. Knitting 6. Name the process of arranging two sets of yarns c. Weaving d. Stitching together to make a fabric. 2. Cotton fibres grow around the 7. How is weaving of thin yarn to fabric done? a. Leaves 8. How is knitting diffearent from weaving? b. Stems 9. How is knitting done? c. Roots 10. From which part of the plant is jute obtained d. Seeds 3. Which part of the jute plant is used for making from? jute fibre? 11. Match the terms in column I with defintions in a. Stem b. Flower column c. Fruit II. d. Leaf 4. Bhima Rao is a farmer. His field has black soil 12. Give reasons: and the climate is warm. Which fibre yielding a. Cotton fibre is used to make towels. crop should he grow here? b. Jute mats are used as soil savers. a. Jute b. Cotton 13. Why is cotton grown in Punjab and Haryana in c. Coconut the north and Tamilnadu and Karnataka in the d. Wool. south of India? 5. Mahesh wants to make yarn from fibre at home. Which of the following will he use to carry the 14. Priya was confused with the terms ginning, task? spinning, weaving and knitting. Help her by a. Powerloom clearly defining the terms. b. Handloom c. Charaka 15. In ancient days, stitching was not known. Peo- d. Knitting needle. ple used to simply drape the fabrics around their II. Say true or false. If false, correct them. body. Even today a number of unstitched fabrics 1. Silk is a plant fibre. are used by both men and women. Can you give 2. Jute is obtained from the leaves of a plant. four examples of such clothes? 3. Weaving is a process of arranging two sets of yarn together. 4. Cotton yarn on burning gives an odour similar to that of paper. 5. Cotton grows best in red soil. III. Answer the following: 1. Name the fruit of the cotton plant. 2. Define ginning. 3. Name the term used to convert yarn from the fi- bres. 20

PRACTICE SHEET - 3 (PS-3) I. Choose the correct option: b. Leaves of trees c. Animal skin and fur 1. Separating cotton wool from its seed using d. Both (B) and (C) combs is called ______. 8. Paheli wanted to buy a fabric that is smooth to touch, has a vibrant colour and shine. The fab- a. Ginning ric of her choice could be: b. Spinning a. Coir c. Weaving b. Silk d. Knitting c. Jute d. Wool 2. The process of making yarn from fibre is called 9. Which of the following is not a natural fibre? ______. a. Acrylic b. Wool a. Ginning c. Cotton b. Spinning d. Jute c. Knitting 10. Which of the following statements is correct? d. Weaving a. Wool is a natural fibre b. Silk is costly fibre 3. Which of the following is also called golden c. Hand spindle, also called takli fibre? d. Making yarn from fibres is called weaving a. Polyester II. Short Answer Questions: b. Acrylic 1. How is weaving done? Explain it using two c. Jute d. Wool paper strips. 4. Which of the following is difficult to decompose? 2. Paheli went for an excursion where she found some people make fabrics using the outer cov- a. Polythene ering of coconut. These are very useful in our b. Jute daily life. What do you call the fibres that you c. Cotton get from the outer covering of coconut? Name d. Silk few of the fabrics made from it. 5. Which of the following is correct? 3. How did early people cover their bodies? Even with the invention of the sewing needle, and i) Cotton is obtained from a) Stem stitching fabrics to make clothes, some fabric ii) Jute is obtained from b) Outer cover are used as an un-stitched piece of fabric even of coconut today? Name a few of them. iii) Coir c) Balls III. Long Answer Questions: a. i) – b); ii) – c); iii) – a) 1. Describe making of cotton yarn. What is this b. i) – c); ii) – a); iii) – b) c. i) – a); ii) – c); iii) – b) process called? d. i) – c); ii) – b); iii) – a) 2. Nowadays, usage of synthetic fibre has tremen- 6. The fibre that is most suitable for making gunny dously increased. Give reason why. What are the bags is: advantages of using synthetic fibre than natural fibre? Give examples of synthetic fibre. a. Silk b. Jute c. Wool d. Cotton 7. Weaving technology was invented in recent years. So, which of the following materials would have been used by ancient people to make clothes? a. Wooden piece 21

Self-Evaluation Sheet Marks: 15 Time: 30 Mins I. Answer in one word: (3 Marks) 2. Why is jute used to make bags for planting tree 1. Name a synthetic fibre. saplings? 2. What type of soil is good for growing cotton? 3. What are soil savers made up of? II. Fill in the blanks to complete the life cycle of cotton fibre: (4 Marks) Cotton plants were grown in 1.____________ soil 3. How would you differentiate a natural fibre from and 2. ___________ climate. a synthetic one? The plants bore fruits called 3._____________ The cotton fibre was separated from the seeds in the cotton bolls by the process of 4____________. Other cotton fibres were made into yarn by the process of 5._____________. The yarn was 6.________ to give beautiful colours and then 7.__________ to get cotton fabric. The best cot- ton in the world is from in 8._____________. III.  Match the following: (2 Marks) Column A Column B a. Sweater Cotton b. Cotton bolls Jute c. Dhoti Ginning d. Gunny bagsWool IV. Answer in two sentences: (6 Marks) 1. Why is synthetic fibre not suitable for wearing in summer? 22

4. Sorting Materials into Groups Learning Outcomes At the end of this lesson students will be able to • Classify objects based on texture (soft or hard) • Realise that one material can be used to make • Classify objects based on their solubility in different objects. water. • Recognise that objects around us are made up of • Predict whether the objects would float or sink different materials. in water. • Classify materials based on appearance as • Analyse uses of materials based on their solids, liquids and gases. properties. • Classify objects based on appearance as lustrous • Cite examples of different kinds of motion seen or non-lustrous. in daily life. Concept Map Key Points Key Words: Hard, insoluable, lustre, materials, metals, opaque, rough, soluble, translucent, • Different kinds of materials have different proper- transparent ties. • Materials are grouped based on their similarities and differences. • Things are grouped for the sake of convenience and to study their properties. This is called as clas- sification. • The property of a material decides its use. • Some materials are shiny (have lustre), some lack. • Some materials are rough, some are smooth. • Some materials are hard, some are soft. • Some materials are soluble in water, others are not. • Materials can be transparent like glass, translu- cent like butter paper and opaque like wood. 23

4. Sorting Materials into Groups Work Plan Concept Coverage Coverage details Practice Sheet Objects around us • One material and PS-1 Properties of Materials many objects. PS-2 • One object and PS-3 many materials. PS-4 Self-evaluation • Hardness Sheet • Soluble or Insoluble • Appearance • Object may float or sink in water Worksheet for “Sorting Materials into Groups” Evaluation with self- check or Peer check* 24

PRACTICE SHEET - 1 (PS-1) I.   Say True or False: IV. Classify the following under given properties. 1. All gases are non-lustrous. 2. Oil mixes with water. 3. Diamonds, gems and pearls are lustrous. 4. Soft materials can be compressed. 5. Honey floats on the surface of water. II.  Fill in the blanks: 1. Grouping things together with similar properties Lustre Solubility Density Transpar- is called_____________. ency 2. Dried flowers _______ on the surface of the wa- ter. 3. Metals are generally ______to touch. 4. Non-metals do not shine generally as they lack ______. III. Match the meanings in Column A to the terms in Column B. Column A Column B a. Shine Transparent Classification b. A substance that dis- Translucent solves Solubility c. A substance that does Soluble not dissolve Lustre d. Material through which Opaque some of the light cannot pass Insoluble e. Material through which the light that falls on it passes. f. Material through which light cannot pass g. Grouping of objects based on their proper- ties. h. Ability of a substance to dissolve in a solvent 25

PRACTICE SHEET - 2 (PS-2) I. Choose the correct option: 6. Which pair of substances among the following 1. An iron nail is kept in each of the following will float in a tumbler half filled with water? a. Cotton thread, thermocol liquids. In which case will it lose its shine and b. Feather, plastic ball appear dull? c. Pin, oil drops a. Mustard oil d. Rubber band, coin b. Soft drink c. Coconut oil 7. Which among the following are commonly used d. Kerosene for making a safety pin? 2. Pick one material from the following which is a. Wood and glass completely soluble in water. b. Plastic and glass a. Chalk powder c. Leather and plastic b. Tea leaves d. Steel and plastic c. Glucose d. Saw dust 8. Which of the following materials is not lustrous? 3. You are provided with the following materials: a. Gold (i) Magnifying glass (ii) Mirror (iii) Stainless steel b. Silver plate (iv) Glass tumbler. c. Wood Which of the above materials will you identify as d. Diamond transparent? a. i and ii 9. Which of the following statements is not true? b. i and iii a. Materials are grouped for convenience. c. i and iv b. Materials are grouped to study their properties. d. iii and iv c. Materials are grouped for fun. 4. Boojho found a bag containing the following ma- d. Materials are grouped according to their uses. terials (i) Mirror (ii) Paper stained with oil (iii) Magnet (iv) Glass spectacles. Help Boojho in 10. Find the odd one out from the following. finding out the material(s) which is/are opaque. a. Tawa a. i only b. Spade b. iv only c. Pressure cooker c. i and iii d. Eraser d. ii and iv 5. While doing an activity in class, the teacher 11. Which type of the following materials is used for asked Paheli to handover a transluscent materi- making the front glass (wind screen) of a car? al. Which among the following materials will Pa- a. Transparent heli pick and give her teacher? b. Translucent a. Glass tumbler c. Opaque b. Mirror d. All the above c. Muslin cloth d. Aluminium foil 12. Which of the following is soluble in water? a. Sand b. Oil c. Glycerine d. Iron filings 26

PRACTICE SHEET - 2 (PS-2) 13. Which pair floats on water? a. Pin, oil drops b. Thermacol, cotton thread c. Plastic ball, feathers d. Coil, rubber band 14. Hardest known natural substance is a. Mercury b. Wood c. Iron d. Diamond 15. Which of the following not transparent? a. Clean water b. Glass c. Thin sheet of plastic d. Muddy water 27

PRACTICE SHEET - 3 (PS-3) 1. It was Paheli’s birthday. Her grandmother gave her two gifts, made of metals, one old dull silver spoon and a pair of lustrous gold earrings. She was surprised to see the difference in the appearance of the two metals. Can you explain the reason for this difference? 2. Mixtures of red chilli powder in water, butter in water, petrol in water, and honey in water were given to Radha, Sudha, Sofia and Raveena, respectively. Whose mixture would be in solution form? 3. On a bright sunny day, Shikha was playing hide and seek with her brother. She hid herself behind a glass door. Do you think her brother will be able to locate her. If yes, why? If no, why not? 4. Which among the following materials would you identify as soft materials and why? Ice, rubber band, leaf, eraser, pencil, pearl, a piece of wooden board, cooked rice, pulses and fresh chapati. 5. You are provided with the following materials— turmeric, honey, mustard oil, water, glucose, rice flour, groundnut oil. Make any three pairs of substances where one substance is soluble in the other and any three pairs of substances where one substance remains insoluble in the other substances. 6. During summer holidays, a group of children collected a lump of salt, green grass, broken glass piece, a small thermocol box, pen, iron nail, glass marbles, hair, naphthalene ball, a piece of sugar candy and tried to group them on the basis of properties given in table below. Help them in filling the Table. Name of the material Appearance Transparency (Transparent/ Soluble/Insoluble in (Hard/Soft) Translucent/Opaque) water 7. Why do we need to group materials? 8. Write four things made up of following materials: Wood, leather, plastic, cotton, iron 28

PRACTICE SHEET - 4 (PS-4) 8. Paheli mixed oil and water. What happens to the mixture? I. Choose the correct option: a. Oil completely mixes with water 1. A chair can be made using: b. Oil floats on the surface of water c. Oil sinks in the water a. Iron d. All of these b. Wood c. Plastic 9. The vessels used to cook on gas stoves cannot d. All of these be made of ________. a. copper 2. Metals are lustrous in nature. Lustre means: b. Aluminium a. Shine c. Wood b. Rough d. Stainless steel c. Heavy d. Hard 10. Why are the windows of cars made of glass? a. Glass is abundantly available 3. Which of the following materials are used to b. Glass is cheap view your image on a mirror? c. Glass protects you well a. Wood d. Glass is transparent material b. Paper c. Glass II. Short Answer Questions: d. Plastic 1. What do you observe in the given image? Why 4. The object that is made using more than one are the substances kept in such tins? material is: a. Bicycle 2. Paheli is curious to know whether gases dissolve b. Plastic mug in water? How can you find out? c. Pot d. Stainless steel vessel 3. Boojho saw some boys floating on their back in a swimming pool. How could they float? 5. If a plastic comb is dropped in water it will _______. III. Long Answer Questions: a. float 1. What is transparency? How can you group ma- b. sink c. dissolve terials based on this property? Give examples. d. not change 2. On what basis are materials grouped? Illustrate 6. When oil is spread on a paper it becomes: the advantage of grouping or sorting materials. a. Transparent b. Opaque c. Translucent d. Hard 7. An object made from which of the following materials can be broken very easily? a. Iron b. Wood c. Plastic d. Glass 29

Self-Evaluation Sheet Marks: 15 Time: 30 Mins I.   Fill in the blanks: (3 Marks) IV.  Answer the following: (4 Marks) 1. The metal that occurs in a liquid state is 1. What are immiscible liquids? Give two exam- ________________. ples. 2. A piece of stone is a ____________ material. 3. Materials that have lustre are usually called ________. II.   Say True or False: (3 Marks) 1. Brick is opaque while a butter paper is translucent. 2. Why do we not use a cloth to make a tumbler? 2. Non-metals are shiny in appearance. 3. A piece of cork floats on water. III. Find the odd one out and state the reason of your choice: (5 Marks) 1. Salt, sugar, honey, tea dust. 2. Gold, silver, copper, oxygen 3. Clear water, clear glass, butter paper, lens 4. Chalk, silk, wooden box, sponge. 5. Oxygen, table salt, hydrogen, nitrogen. 30

5. Separation of Substances Learning Outcomes • Distinguish between saturated and unsaturated solutions. At the end of this lesson students will be able to • Identify separating process, depending on the substances to be separated. Concept Map Key Points • Hand picking, sieving, threshing, sedimentation, decantation, filtration and evaporation are different methods of separation of substance from mixture. • The process of conversion of water vapour into its liquid form is called condensation. • Heavier component in the mixture settles after water is added to it, the process is called sedimentation. • A saturated solution is one in which no more of that substance can be dissolved. • Water dissolves different amount of soluble substance in it. Keywords: Condensation, Decantation, Filtration, Threshing, Sieving, Hand Picking, Churning, Saturated Solu- tion. 31

5. Separation of Substances Work Plan Concept Coverage Coverage details Practice Sheet Separation of • Introduction PS-1 substances Methods of • Hand Picking PS-2 Separation • Sieving PS-3 • Threshing Self-evaluation • Sedimentation Sheet • Decantation • Filtration • Evaporation. • Use of more than one method for separation. • Can water dissolve any amount of substance? Worksheet for “Separation of Substances” Evaluation with self- check or Peer check* 32

PRACTICE SHEET - 1 (PS-1) I. Name the method of separation used to IV. Say True or False: separate the following: 1. A mixture of oil and water can be separated by 1. Sunflower seeds from dried sunflower. filtration. 2. Weeds from coriander leaves. 3. Mustard seeds from their pods. 2. Water can be separated from salt by evapora- 4. Water from washed Basmati rice. tion. 5. Sugar from sugar solution. II. Pick up the appropriate term from the box to 3. A mixture of wheat grains and wheat flour can be separated by sieving. match the descipriton given below: 4. A mixture of iron filings and rice flour can be sep- Evaporation  Sedimentation  Decantation arated by a magnet. Condensation Filtration  Sieving 5. A mixture of wheat grains and rice flakes can be separated by using a magnet. 1. The process of conversion of water into its va- pour. 2. The process of conversion of water vapour into its liquid form. 3. The process in which the heavier water insoluble component in a mixture settles down at the bot- tom of the container. 4. Separation of two different sized solid particles through the holes so that bigger ones stay back and smaller ones pass through. 5. The process where in water is removed from the sediment. 6. The process of separating a solid from a liquid using filters. III. Fill in the blanks with appropriate words: 1. Small pieces of stones can be removed from rice by ________________. 2. ________are obtained from stalk by threshing. 3. Husk from wheat flour is generally removed by ______________________. 4. The process of settling of heavier particles is called ____________. 5. Filtration is helpful in separating an insoluble _________ from a ____. 33

PRACTICE SHEET - 2 (PS-2) I. Choose the correct option: II. Answer the following: 1. Tiny stones can be removed from wheat by 1. Both Sarika and Mohan were asked to make a a. Winnowing salt solution. Sarika was given a teaspoonful of b. Threshing salt and half a glass of water, whereas Mohan c. Filtering was given twenty teaspoons full of salt and half d. Handpicking a glass of water. a. How would they make salt solutions? 2. An insoluble substance can be separated from b. Who would be able to prepare saturated solu the liquid by tion? a. Sieving b. Winnowing 2. Prema was feeling thirsty but there was only a c. Sedimentation pot of water at home which was muddy and un- d. Handpicking fit for drinking. How do you think Prema would have made this water fit for drinking if the fol- 3. Kerosene and water can be separated from a lowing materials were available to her? mixture by a. Filtration     Alum, tub, muslin cloth, gas stove, thread, pan b. Decantation and lid. c. Loading d. Sieving III. Read the story titled “WISE FARMER” and tick the correct option to complete the story. 4. Birds separate grains from the soil by a. Sieving 1. A farmer was happy to see his healthy wheat b. Filtering crop ready for harvest. He harvested the crops c. Picking and left it under the sun/rain to dry the stalks. d. Winnowing To separate the seeds from the bundles of the stalk, he handpicked/threshed them. After gath- 5. Salt dissolved in water can be separated by ering the seed grains, he wanted to separate the a. Filtration stones and husk from it. His wife winnowed/ b. Winnowing threshed them to separate the husk and later c. Decantation sieved/handpicked to remove stones from it. d. Evaporation She ground the wheat grains and sieved/ filtered the flour. The wise farmer and his wife got a good 6. Priya asked for a glass of water from Brij. He gave price for the flour. Can you tell why? her a glass of ice cold water. Piya observed some water droplets on the outer surface of the glass 2. You are provided with a mixture of salt, sand, and asked Brij how those droplets of water were fine mud particles and water. Write the steps in- formed? Which of the following should Brij’s an- volved for the separation of salt, sand and the swer be? mud particles from the mixture by giving an ac- a. Evaporation of water from the glass. tivity along with the diagram. b. Water that seeped out from the glass. c. Evaporation of atmospheric water vapour. 3. A mixture of iron nails, salt, sand and water is d. Condensation of atmospheric water vapour. provided to you. Give stepwise methods to sep- arate each component from this mixture? 34

PRACTICE SHEET - 3 (PS-3) I. Choose the correct option: 8. You might have seen your mother taking out butter from milk. By which process is butter 1. Which of the following substances are separated separated from milk? by hand-picking? a. Churning a. Tea leaves from tea b. Handpicking b. Butter from milk c. Threshing c. Stones from rice d. Filtration d. Salt from water 9. When can sieving be used? 2. Sea water is used for preparation of salt by the a. To separate heavier and lighter components of process of ______. a mixture by wind a. filtration b. When components of a mixture have different b. sedimentation sizes c. evaporation c. To separate grain from stalks d. All of these d. To separate tea leaves from prepared tea 3. Process of distillation is used to get: 10. Take some water in a beaker and mix salt in a. Distilled water it until it cannot dissolve any more salt. Then b. Muddy water heat the solution for some time. Now if you add c. Aerated water some salt and stir, what happens? d. Drinking water a. Salt will float on the surface of water b. Salt get settled at the bottom 4. The best suited method of separation to c. Salt will dissolve in water separate heavier and lighter components of a d. Solution becomes sweet mixture is: a. Winnowing II. Short Answer Questions: b. Handpicking 1. Write down the various components of the mix- c. Threshing d. Sieving tures given in the table. 5. Using which of the following methods can we Sl. No. Mixture Components separate tea leaves from tea? a. Decantation 1 Sharbat b. Filtration c. Sedimentation 2 Wheat from d. Evaporation field 6. Identify the statement that is true. 3 Rock salt a. Conversion of water vapour into liquid is called freezing. 2. State whether the given statements are true or b. Conversion of water into ice is called conden- false. sation. i. Sugar from lemonade can be separated by fil- c. Conversion of water into water vapour is called tration. evaporation. ii. Worms from flour can be separated by sieving. d. Settling of heavier component of a mixture at iii. Husk from rice can be separated by the bottom is called decantation. handpicking. 7. A farmer separates rotten oranges from good 3. Paheli mixed wheat flour and sugar. Can you ones by: separate them? If yes, suggest a method of sep- a. Sieving aration. b. Hand picking c. Winnowing d. Threshing 35

PRACTICE SHEET - 3 (PS-3) III. Long Answer Questions: 1. Make a list of different methods of separation of substances from their mixture. 2. Mention the methods that can be used for the separation of the following mixtures: i. wheat, sugar and husk ii. rice, gram and iron fillings iii. sand, black gram (urad) and husk 36