Grade: VI Sub: Science

PA- I REVISION WORKSHEET

Q. I Choose the correct option.

1. We weave fabric from yarn using this __________.
(a) Knitting needles (b) Cotton gins (c) Charkha (d) Looms

2. This mineral is essential for the proper functioning of thyroid gland.

(a) Iodine (b) Iron (c) Calcium (d) Potassium

3. This is the source of milk for humans.

(a) Hen (b) Goat (c) Frog (d) Honey bee

4. This is an example of consumer.

(a) Elephant (b) Spinach plant (c) Carrot plant (d) Grass

5. It is essential in regulating the process of digestion.

(a) Water (b) Roughage (c) Vitamin (d) Fats

Q. II Write True or False.

1. Cooking at low temperatures leads to loss of Vitamin C.

2. Seeds that we use as vegetables are usually legumes.

3. Cotton has good moisture absorbency.

4. Fibre are twisted together to make a yarn.

5. Cheese is made from milk.

Q.I C Match the following.

Column A Column B
1. Honey a. Crab, Prawns
2. Rice b. Solid at room temperature
3. Carbohydrates c. Honey bee
4. Seafood d. For making Fried rice, Dosa etc
5.Saturated fats e. Energy giving food

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Q.II Answer the following in brief.
1. Give one example of nutrient and its source of food.
(a) To avoid constipation
(b) To prevent Scurvy
(c) To prevent dehydration

2. What kind of teeth do herbivores have?

3. Towel is made up of cotton fabric. Explain

4. Define balanced diet. Why is it important?

5. Describe the relation between fibre, yarn and fabric.

Q.III Differentiate Between

1. Herbivore and Omnivores.

2. Macro minerals and Trace Minerals.

Q IV Case study
Why do we get a positive iodine test with rice but not with boiled egg.

Q.V Answer the following in detail.

1. List any three ways by which nutrients are lost.

2. Form a hypothesis on why eating the right kind of food can prevent deficiency diseases.

3. What are the different parts of plants that we eat? Give 2 examples of each.

4. Explain what retting is and why it is important in jute production.

5. Compare and contrast macro minerals and trace minerals. Give one example of each.

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