The Science Hub - SARASWATI HOUSE

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TheScience HubTEACHER’S MANUALClass 8Tripti MehtaBSc, BEd, DCA(An imprint of New Saraswati House (India) Pvt. Ltd.)New Delhi-110002 (INDIA)

R(An imprint of New Saraswati House (India) Pvt. Ltd.)ISBN: 978-93-5199-719-1

PrefaceThe purpose of The Science Hub series (1 to 8) teacher’s resource pack is to empower teachers tomake classroom teaching a holistic experience. it will enable teachers to explain the chapters in themost effective way, which will not only impart knowledge, but also ignite interest in the minds ofyoung learners towards the subject. A wide array of resources complement these manuals, whichmakes learning an interesting process instead of a routine chore.Teacher’s ManualTeacher’s Manual resources have been carefully prepared with an aim to make the process ofteaching and learning interesting and intriguing for the teachers and learners alike. it comprisesdetailed lesson plans and answers to the coursebook along with solved worksheets and model testpapers. These have been prepared keeping in mind the explanation of the concepts and the levelappropriateness of the topics. Easily available teaching aids are used to make teaching and learningan interactive and lucid process.The lesson plans give a topic-wise explanation of each chapter. its components are: Warm up section guides the teacher to start the topic in an interesting way. Specific learning objectives give the list of measurable aims of each chapter, which should beachieved after teaching the chapter. Concept explanation gives a detailed method of explaining the important concepts of thechapter using various teaching aids. Reinforce section allows the teacher to check the progress of the concepts learned by thestudents with the help of textual questions and worksheets and allows them to revisit andrevise the concepts, if required. Explore section helps the learners to do various activities, often taking them beyond theirclassroom learning.Teacher’s CDTeacher’s CD comprises animations, activities, flip book, detailed lesson plans and answers to thecoursebook along with solved worksheets and model test papers.Web SupportThe web support consists of worksheets, model test papers, and answers to worksheets and modeltest papers. These would help teachers in assessing students on the concepts taught in the class.

ContentsS.No.ChaptersPages1.Crop Production and Management2.Microorganisms: Friend and Foe143.Synthetic Fibres and Plastics224.Metals and Non-metals295.Coal and Petroleum356.Combustion and Flame427.Conservation of Plants and Animals508.Cell–Structure and Functions589.Reaching the Age of Adolescence66Reproduction7410. Model Test Paper-i58611.Force and Pressure9012.Friction9713.Sound10214.Chemical Effect of Electric Current10915.Light11616.Some Natural Phenomena12417.Star and the Solar System13218.Pollution of Air and Water139Model Test Paper-ii151

Chapter 1Crop Production and ManagementSpecific Learning ObjectivesAfter the completion of the chapter, students will be able to: Understand about crop production. Know the type of crops that grow in different seasons. Know the steps involved in the agricultural practices. Learn about animal husbandryWarm upMake an attempt to have an interactive class by asking the students if they have visited any villageand have seen the crops growing on the agricultural land. Ask the students, what is required by theplants to grow and from where do the plants get their food? Now, ask the students to complete theexercise given in the Warm-up section.Concept Explanation: Agriculture: Explain to the students, what agriculture means. Tell them that it is an art andscience of growing plant and rearing animals for food, clothing and other products. Dueto the varied climatic conditions in india like temperature, humidity and rainfall, there arevariety of crops grown in various parts of the country.Preparation of the Soil Explain to the students that the soil is the most important requirement for the crops to grow.Thus, the preparation of the soil demands the loosening of the soil that makes it porousand helps the roots to penetrate and also helps the air easily reach the roots, which is veryimportant for the health of the roots. Selection of seeds: Tell the students that good quality seeds should be selected to get goodquality crops.Adding Manure and FertilizersExplain to the students that plants take up nutrition from the soil. Manure and fertilizers have to beadded in the soil to replace nutrients after every crop is harvested. Manure: Explain to the students that manure is an organic substance which can be obtainedby the decomposition of plant and animal waste. Fertilizers: Explain to the students that fertilizers are chemical (inorganic) substances. Theyare rich in particular nutrient. Judicious use of fertilizers helps farmers to get a very goodyield but their excessive use leads to soil infertility and makes soil unfit for growing crops. Weeds: Tell the students that weeds are harmful and useless plants which grow along with thecrop and they compete with the crops for food, water, space and sunlight; therefore, it is veryimportant to remove them.5

Irrigation Explain to the students that the supply of water to the plants at regular intervals is calledirrigation. Root absorb water, minerals and fertilizers from the soil. Water is one of theimportant factors for seed germination. Nutrients dissolved in water are transported tovarious parts of the plant.StorageExplain to the students that it is important to keep the grains safe from moisture, rats, insects andmicroorganisms. The grains have moisture at the time of harvesting, which needs to be dried. ifgrains are not stored without drying, they may be attacked by the fungi and will get spoilt.Animal HusbandryExplain to the students that animal husbandry is the rearing of animals in the farm for food andclothing. In our country, animal farming is very common.Reinforce Help students develop values/skills (research and thinking) given in the values and Life skillsections of the chapter. Discuss the terms and their meanings given at the end of the chapter.Discuss the answers in the class and explain them.Explore Ask the students to complete the questions and the projects given at the end of the chapter.6

Worksheet 11. Name two substances which increase nutrition in the soil?2. Look at the picture and answer the following questions.(a) identify the equipment shown in the picture.(b) Give the role of the above equipment in agriculture.(c) How often should one use the above tool on the agricultural field?3. Define the following in one sentence each.(a) Mixed cultivation:(b) Crop rotation:7

Worksheet 21. Give two examples of each of the following.(a) Kharif crops(b) Rabi crops(c) Weeds(d) Fertilizers2. What is organic farming?3. Look at the picture and answer the questions that follow.(a) identify the machine shown in the picture.(b) Give the role of the above machine in agriculture.(c) How does this machine make the work simpler?(d) What is the next step after the above activity on the field?8

Answers to CoursebookA.1. (a) Tilling or ploughing(d) Nutrients2.(b) Rabi crops(e) Drip systemColumn AColumn BCombine harvesterHarvesting and threshingKhurpi heatRabi crop3. (a) Crops(d) SowingB.(c) Seed drill(f) irrigation(b) Ploughing(e) Weedicide(c) Plough, how, harrow or sickle(d) Harvesting1. Weeds can be removed from the field either by hand or with the help of implements such as trowel,harrow and hoe. Weeds can also be removed by using chemicals, known as weedicides.2. Different agricultural practices are as follows.(i) Preparation of the soil(ii) Selection and sowing of seeds(iii) Adding manures and fertilizers(iv) irrigation(v) Removal of weeds(vi) Harvesting(vii) Storage3. Advantage of using fertilizers: They are rich in nutrients that can be easily absorbed by the plants.Disadvantage of using fertilizers: They do not increase humus in the soil.4. Combine harvester is a machine which is used for both harvesting and threshing.5. NSC stands for National Seeds Corporation which is involved in the production of good-qualityagricultural seeds.6. (a) Before spraying weedicides, these must be diluted with water to the extent required and sprayedin the fields with a sprayer.(b) The grains have moisture at the time of harvesting which needs to be dried in the sun beforestoring in godowns.7. Modern methods of irrigation are economical. These methods are as follows.Sprinkler system: Sprinklers have perpendicular pipes with rotating nozzles. This system involvespumping water under pressure and spraying it over the crops like rain. it helps in even distributionof water on the crops.Drip system: it involves the use of pipes with very small holes. These holes deliver water drop-bydrop at the base of each plant.8. We obtain many products from animals. Here are some examples of food products obtained fromanimals.Refer to Table given on page 179. Advantages of manure: Manure is preferred over fertilizers due to the following reasons. It helps to make the soil porous due to which the exchange of gases becomes easy. It enhances the water-holding capacity of the soil and It also improves the soil texture. It does not cause water pollution when it gets mixed with water.9

10. While sowing seeds, a few points must be kept in mind.Depth: Seeds should be sown at the correct depth, neither too shallow nor too deep.Distance: Seeds should be sown at an appropriate distance from one another so that the plants getproper amount of sunlight, nutrients and water from the soil.C.1. The steps involved in these practices are as follows.(a) Preparation of the soil(b) Selection and sowing of seeds(c) Adding manures and fertilizers(d) Irrigation(e) Removal of weeds(f) Harvesting(g) Storage(a) Preparation of the soilPlants absorb water, air and nutrients from the soil. Ploughing and levelling loosen the soil,making it porous.Ploughing is the process by which the soil is turned, loosened and shuffled. After ploughing,big chunks of soil called crumbs may remain in the soil. The soil is then levelled with the helpof the leveller, ready for sowing and irrigation.(b) Selection and sowing of seedsGood quality, healthy seeds should be selected to get good quality crops. Sowing is the processof placing the seeds in the soil.Sowing can be done manually, using traditional tools or with the help of an implement calledseed drill.(c) Adding manure and fertilizersAs crops grow in the fields, the nutrients are slowly used up. As a result, the level of the nutrientsin the soil may decrease. To avoid this situation, farmers add manure and fertilizers to the soilwhile preparing the soil.(d) IrrigationAfter sowing, seeds need water for their growth. Rainfall is one of the main sources of waterfor crops. For irrigation, water is obtained from wells, rivers, lakes and tube wells. Irrigation isdone using two methods: traditional and modern.(e) Removal of weedsSome undesirable plants such as grass, wild oat, amaranthus (chaulai) also grow along with thecrops. These plants are known as weeds. Weeds start competing with the crops for air, sunlightand nutrients. So these need to be removed. The process of removing weeds is called weeding.It is done manually or by using chemicals.(f) HarvestingAfter the crop matures, it is harvested. The process of cutting and gathering of crops is calledharvesting. Harvesting is done manually with the help of a sickle or by using a machine calledharvester. After harvesting, the crop is subjected to threshing and winnowing to remove thegrain from the chaff.(g) StorageThe grains have moisture at the time of harvesting which needs to be dried. If grains are storedwithout drying, they may be attacked by fungi and will get spoilt.10

2. (a) Refer to table given on page 11(b)Mixed cultivationThe practice of sowing two or moredifferent types of crops in a particularfield at the same time, is called mixedcultivation.Crop rotationThe practice of growing two or more differentcrops in the same field, one after the other iscalled crop rotation.It is a good option to replenish the soil withnutrients.For example, pea can be grown along witha cereal like wheat.For example, wheat and paddy can be grownalong with legumes.ThreshingThreshing helps to loosen the seeds orgrains from the chaff.WinnowingWinnowing helps to separate the grain and thechaff.Threshing is done manually or with thehelp of a machine called thresher.It is done manually or with the help of awinnowing machine.Sprinkler irrigationDrip irrigationSprinklers have perpendicular pipeswith rotating nozzles.This system involves pumping waterunder pressure and spraying it over thecrops like rain.It involves the use of pipes with very small holes.(c)(d)These holes deliver water drop-by-drop at thebase of each plant.3. Spoilage of grains: If the harvested grains are stored without drying, they may be attacked by fungiand will get spoilt.Factors responsible for spoilage of grains are as follows.(a) Moisture(b) Rats(c) Insects(d) MicroorganismsFollowing steps must be taken to prevent the grains from getting damaged.1. Before storing seeds, they need to be dried in the sun to remove moisture.2. The place for storage should also be dry and free of pests.3. Grains should be packed in gunny bags or bins to keep them away from rats.4. Weeds: Some undesirable plants also grow along with the crops. These plants are known as weeds.Grass, wild oat, amaranthus (chaulai) are some examples of weeds. The process of removing weedsis called weeding. It is done manually or by using chemicals.Manual weeding: Weeds can be removed from the field either by hand or with the help of implementssuch as trowel, harrow and hoe.Using chemicals: The chemicals used to destroy weeds are called weedicides. Metachlor, dalaponand siziazine are examples of weedicides.11

5. The process by which free atmospheric nitrogen is converted into nitrogen compounds is callednitrogen fixation. Nitrogen fixation can be understood in the following steps. In nature, nitrogen is fixed during lightning or by nitrogen fixing bacteria and blue-green algae. Leguminous plants such as pea have the nitrogen-fixing bacteria Rhizobium in their rootnodules. The bacteria fixes the atmospheric nitrogen and converts it into soluble nitrogencompounds, which can be easily absorbed by the plants from the soil and then used up for theformation of plant proteins. There are two ways by which the nitrogen goes back into the atmosphere. One is thedecomposition of animal excreta (which has nitrogenous waste) and secondly, when theseplants and animals die, the bacteria and fungi decompose the nitrogen compounds present inthem and release the free nitrogen back into the atmosphere. Some of these nitrogen compounds are returned to the soil as well.This is how the percentage of nitrogen remains balanced in the atmosphere.6. Sowing is the process of placing the seeds in the soil. Sowing can be done manually, using traditionaltools or with the help of an implement called seed drill.Manual sowing: This is also called broadcasting. This involves direct sprinkling of seeds into the soilwhich get distributed unevenly. This may result in overcrowding.Also, this method may not ensure that all seeds are sown at the correct depth.Traditional tools: For many years, farmers were using traditional tools for sowing seeds. A traditionaltool is shaped like a funnel attached to a pipe-like structure. This funnel is filled with the seedswhich pass through the pipe having a sharp end. This sharp end pierces the field and places theseeds there.Seed drill: It is a modern tool used for sowing. This is attached to the tractors. The advantages ofusing this tool are as follows. It sows the seeds uniformly at equal distances and depths. It ensures that the seed gets covered with the soil after sowing. It also saves time and labour. It prevents the seeds from getting damaged or eaten up by the birds.7. Soil is the most important requirement for the crops to grow. Plants absorb water, air and nutrientsfrom the soil.Soil is prepared before growing a crop so that the roots can get adequate air, water and nutrients.This preparation involves ploughing and levelling.Tilling or ploughing: It is the process by which the soil is turned, loosened and shuffled. Plough(made of wood or iron) is used for tilling the soil and adding fertilizers in it. Plough and othertools such as how, harrow and sickle needed for the production of crops are called agriculturalimplements.Levelling: After ploughing, big chunks of soil called crumbs may remain in the soil.They are broken with the help of a plank (made of wood or iron). The soil is then levelled with thehelp of the leveller, ready for sowing and irrigation.12

D.Atmospheric nitrogenFixed by lightning,nitrogen-fixing bacteriaand blue-green algaeDecomposition ofdead plantsPlants eaten by animalsNitrogenreleased bybacteria in thesoilExcretion anddecompositionAbsorbed byNitrogen compounds in the soilE.1. Wheat is a rabi crop and therefore, it does not require a huge amount of water. So, if it is grown inthe rainy season it may die due to excess amount of water.2. Natural fertilizers are obtained from plants and animals while chemical fertilizers are produced infactories using chemicals. Chemical fertilizers may get washed into the waterbodies. Which harmsthe aquatic animals. So the overuse of chemical fertilizers should be avoided. Their excessive useleads to soil infertility and makes the soil unfit for growing crops.3. Pea is a leguminous plant. Growing pea plant along with wheat crop helps in the enrichment of soildue to nitrogen fixing property of leguminous plants. Therefore, farmers grow pea plants along withwheat crops.Answers to WorksheetWorksheet 11. Manures, Fertilizers2. (a) Plough(b) Plough is used to loosen the soil.(c) Ploughing should be done before sowing seeds.3. (a) Practice of sowing two or more different types of crops in a particular field at the same time.(b) Practice of sowing two or more different types of crops in the same field one after the other.Worksheet 21. (a) Paddy, Maize(b) Wheat, Gram(c) Wild oat, Grass(d) Urea, Potash2. it is a form of agriculture that relies on techniques such as crop rotation, green manure, compost.3. (a) Combine harvester(b) it is used for both harvesting and threshing.(c) This machine threshes the crop at the time of harvesting.(d) Storage of crop is the next step.13

Chapter 2Microorganisms: Friend and FoeSpecific Learning objectivesAfter the completion of the chapter, students will be able to: Know what are microorganisms? Why are they called so? Know different types of microorganisms. Understand how microorganisms are useful and harmful to us. How to prevent damage caused by microorganisms, for example, health and spoilage offood.Warm UpBegin the topic by asking students the questions such as, what do they know about microorganisms?Give them some clues that these microorganisms can be harmful for human life. Whatmicroorganisms do to us when we fall ill? Now ask the students to complete the exercise given inthe warm-up section.Concept Explanation Explain to students that microorganisms are the living organisms that exist around us but theyare so tiny that they cannot be seen with our eyes, unless we take the aid of some magnifyingtool like magnifying lens or microscope.Microorganisms and Us Explain to the students that microorganisms play a crucial role in our lives. Some are usefuland friendly while others are harmful for us, to the extent that they cause diseases. We needto understand and then take precautions against them.Useful Microorganisms Explain to the students that the microorganisms are useful to us in many ways such as infood industry (for making curd, cheese, vinegar, coffee, tea and bread), in medical industry,in agriculture and in environment cleaning.Harmful MicroorganismsExplain to the students that microorganisms can be harmful in two ways.1. Cause diseases in plants, animals and human beings.2. Food spoilage (decay)Food Poisoning Explain to the students that the food gets spoilt due to the growth of microorganisms on it.They grow on the food and produce toxic substances. This leads to the poisoning of foodand if this food is consumed, serious illness called food poisoning and sometimes death mayresult.14

Food Preservation Explain to the students that preservation of food is very important to prevent it from gettingspoilt. Food preservation methods kill the microbes or prevent them from multiplying.Different types of food require different methods of preservation.Reinforce Help students develop values/skills (research and thinking) given in the values and Life skillsections of the chapter. Discuss the terms and their meanings given at the end of the chapter.Discuss the answers in the class and explain them.Explore Ask the students to complete the questions and the projects given at the end of the chapter.15

Worksheet 11. Based on the characteristics given, identify the type of microbe.(a) Autotrophic and are present as scum on the water bodies.(b) These are killed by antibiotics.(c) These are saprophytic.(d) These are difficult to classify as living or non-living.2. State the role of the following pathogen in our life.(a) Bacteria(b) Yeast(c) Algae(d) Protozoa(e) Virus3. Mention.(a) Any three antibiotics.(b) Algae rich in proteins and other nutrients.(c) Bacteria that helps in nitrogen fixation.(d) Microorganism used to make cheese.16

Worksheet 21. Name the microorganism that are responsible for these diseases.(a) Polio(b) Typhoid(c) Citrus canker(d) Septoria leaf blotch(e) Apple scab(f) Fin rot(g) Anthrax(h) Dengue2. Name the food items that are preserved by the following preservation methods.(a) Boiling(b) Using sugar(c) Canning(d) Pasteurisation(e) Dehydration(f) Freezing(g) Using salt(h) Using chemical preservatives(i) Using vinegar17

Answers to CoursebookA.1. (a) Penicillin, Tetracycline(c) Cholera, Typhoid(e) Drying, Pasteurisation2.B.(b) Tuberculosis, Measles(d) Anthrax, Fin rotCOLUMN ACOLUMN BMicrobesTiny organismsVirusMeaslesYeastFermentationPolio dropsVaccinationPasteurisationMilk preservationAntibodiesProduced in our bodyAntibioticsObtained from microbesAnopheles and AedesMalaria and dengue3. (a) Microorganisms are living organisms that cannot be seen with naked eyes. These can only beseen with the aid of a microscope.(b) Microbes convert the dead organic matter of plants and animals into simple substances whichgo back into the soil and increase soil fertility. This also keeps our environment clean.(c) When a person suffering from common cold sneezes, pathogens spread in the air and they mayenter the body of a healthy person and he/she may also get common cold.(d) Drying in the sun removes water from the food and stops microbes from growing.1. Fermentation: The process of conversion of a sugar into an acid or an alcohol by the action ofmicroorganisms is called fermentation.2. By bacteria: Citrus canker; By virus: Yellow vein mosaic; By fungi: Rust of wheat3. Antibiotics: Antibiotics are medicines that destroy microorganisms.4. Sodium benzoate and sodium metabisulphite are used as preservatives.5. Vaccines: Vaccines are prepared with dead or weakened disease-causing microbes. Vaccines protectus from diseases. When a person is vaccinated, his/her body starts producing antibodies against themicrobes.6. Some bacteria such as Rhizobium and blue-green algae live in the root nodules of leguminousplants. They help in nitrogen fixation. They absorb nitrogen from the atmosphere to enrich the soiland make nitrogen available for the plant as nitrates, which in turn are absorbed by the plant andused for protein formation.7. Air is needed for the growth of microorganisms.8. (a) Milk contains a sugar called lactose. it also contains a bacteria called Lactobacillus, which useslactose for energy and creates lactic acid as a by-product. it is the lactic acid which makes milktaste sour.(b) Yeast is used in the preparation of bread. Yeast breaks down the sugar which results in theformation of alcohol and carbon dioxide. When this dough is baked, these bubbles escape,making the bread rise further and making it soft and fluffy.18

(c) Food gets spoilt due to the growth of microorganisms on it. They grow on the food and producetoxic substances. This leads to the poisoning of food.(d) Use of oil in pickles prevents the spoilage of food. When the pickle is covered with oil, themicrobes are unable to come in contact with it.(e) Black and green coating on bread occurs due to the action of microorganisms on it.(f) Drying of food before storage removes water from the food and stops microbes from growing.C.1. Curd is prepared by the process of fermentation. The process of conversion of a sugar into an acid oran alcohol by the action of microorganisms is called fermentation. Curd is formed due to a bacteriumcalled Lactobacillus. When a spoonful of curd is added to warm milk, these bacteria multiply andconvert the lactose sugar present in the milk to lactic acid. This way, milk gets converted into curd.2. Commercial uses: Microorganisms are needed for the following activities. Making curd and cheese: bacteria are used in making some of our popular food items suchas curd and cheese. These are made by the action of bacteria on milk. Curd and cheese areformed due to a bacterium called Lactobacillus. Paneer (cottage cheese) involves the use ofStreptococcus bacteria. The process of conversion of a sugar into an acid or an alcohol by theaction of microorganisms is called fermentation. Making vinegar, coffee, tea and tobacco: Bacteria are also used in the preparation of vinegar(acetic acid), tea, coffee and tobacco. Making bread: Yeast is used in the preparation of bread. Bread is prepared by kneading amixture of flour, salt, sugar, yeast cells (microscopic fungus) and water into dough. Yeast breaksdown the sugar which results in the formation of alcohol and carbon dioxide. When this doughis baked, these bubbles escape, making the bread rise further and making it soft and fluffy. Making toothpaste: Toothpaste is made with the help of shells of diatoms (a type of algae).Xanthum gum, which is obtained from the bacteria Xanthomonas campestris, is also used tomake toothpaste. Making alcoholic beverages: Manufacturing of alcohol and alcoholic beverages like beer andwine requires fermentation of sugar present in barley and grapes using yeast.3. Food preservation is the process of treating and handling food to stop or slow down its spoilagewhile maintaining its nutritional value, flavor and texture.Four common methods of food preservation are as follows. Refrigeration and freezing: Microbes like bacteria and fungi cannot survive at low temperaturesso refrigerating at low temperatures and freezing help to preserve food for a long time. Fooditems such as fruits, vegetables and meat are preserved by using this method. Using sugar: It is used to preserve jam, jellies and squashes. Microbes lose water due to osmosis. Boiling: Boiling kills the microbes. Milk and water are often boiled to kill microbes that may bepresent in them. Canning: Storing food items such as jams, vegetables, fish and even cooked food in an airtightcan is an effective way of preserving them.4. Pasteurisation: It is a process in which the foodstuff is heated at high temperature and then cooledrapidly. The process was named after the French Chemist Louis Pasteur. Commercially availablemilk is first heated at 70 C for 15 to 30 seconds and then suddenly chilled and stored. This preventsthe growth of bacteria.5. Microbes convert the dead organic matter of plants and animals into simple substances which goback into the soil and increase soil fertility. This also keeps our environment clean. Some bacteriaare used for treating sewage, as they break down the organic matter in the sewage into simplesubstances.19

6.DiseaseMode oftransmissionCausativepathogenPreventive measuresAnthraxGrazingBacteriumProper vaccinationTyphoidWaterBacteriumMaintaining proper sanitation. Takingvaccination.TuberculosisAirBacteriumThe patient should be kept in isolationand the belongings should be separatedfrom those of others. Vaccination forchildren.Foot andmouth diseaseContactwithaffected animal andairVirusCleansing and disinfection of affectedpremises, equipment and vehicles andvaccinationYellow mRemoving and destroying diseaseaffected plants and Controlling theinsect vector by spraying chemicalsThe patient should be kept in isolationand the belongings should be kept awayfrom others. Vaccination should begiven to the children.RinderpestContact withaffected animal,contaminated waterand airVirusCleansing and disinfection of affectedpremises, equipment and vehicles andvaccinationD. Bacilli – BacteriaSpirilla– BacteriaEuglena– ProtozoaE.1. if we do not take bath regularly, we may fall ill due to the growth of microorganisms.2. (a) The reason for his illness is biting of mosquito.(b) They should use mosquito net and repellents. They should spray insecticides. They should alsotake care that water does not get collected or stagnated in their surroundings.3. The green layer that covers some ponds and lakes is algae. Algae have chlorophyll so they appeargreen.Answers to Worksheet1. (a) Algae(b) MicroorganismsWorksheet 1(c) Fungi2. (a) Lactobacillus bacteria is used to make curd.(b) Yeast is used to make bread.(c) Diatoms are used to make toothpaste.(d) Malaria disease is caused by Plasmodium protozoa.(e) Measles, chicken pox and dengue are caused by virus.20(d) Virus

3. (a)(b)(c)(d)Penicillin, Tetracycline, StreptomycinChlorellaRhizobiumLactobacillus bacteriaWorksheet 21 (a) Virus(b) Bacteria(c) Bacteria(e) Fungi(f) Bacteria/ Fungi(g) Bacte

Preface Th e purpose of Th e Science Hub series (1 to 8) teacher’s resource pack is to empower teachers to make classroom teaching a holistic experience. it will enable teachers to explain the chapters in the most eff ective way, which will not only i

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