Question 1.

Name the following:

(a) The nutrients that mainly give energy to our body.

(b) The nutrients are needed for our body’s growth and maintenance.

(c) A vitamin that is required for maintaining good eyesight.

(d) A mineral which is required for keeping our bones healthy.

Answer 1:

1. a) Carbohydrates and fats

2. b) Proteins and minerals
3. c) Vitamin A
4. d) Calcium

Question 2. Read the following statements about diseases given below.

(i) It is caused by germs.

(ii) It is caused due to lack of nutrients in our diet.

(iii) It can be passed on to another person through contact.

(iv) It can be prevented by taking a balanced diet.

Which pair of statements describe a deficiency disease?

(a) (i) and (ii)

(b) (ii) and (iii)

(c) (ii) and (iv)

(d) (i) and (iii)

Answer 2: (c) (ii) and (iv)

Question 3. Which of the following components (nutrients) is not present in milk?

(a) Calcium

(b) Vitamin C

(c) Protein

(d) Vitamin D

Answer 3 : (b)
Explanation: Protein, calcium and vitamin D are in considerable amounts in milk. Vitamin
C is present in an insufficient amount of milk.

Question 4. Fill in the blanks:

(a) ________ is caused by Vitamin D deficiency.

(b) Deficiency of _________ causes a deficiency disease known as beriberi.

(c) Vitamin C deficiency causes a deficiency disease known as________________ .

(d) Night blindness is influenced due to _______________ deficiency in our food.

Answer 4 :

(a) Rickets

(b) Vitamin B1

(c) Scurvy

(d) Vitamin A

Question 5. Which of the following protein sources is varied from the others?

(a) Gram

(b) peas

(c) Soybeans

(d) Cottage cheese (paneer)

Answer 5 : (d) Cottage cheese (paneer)

Cottage cheese ( also known as paneer) is the source of animal protein, whereas gram, peas
and soybeans are the sources of plant proteins.

Question 6. Which one of the following food items do not provide dietary fibre?

1. a) Whole grains
2. b) Whole pulses
3. c) Fruits and vegetable
4. d) Milk

Answer 6 : d) Milk.

Explanation: Dietary fibre is formed of cellulose. It is obtained mainly from plant products.
Milk is an animal product obtained from cows, buffalo, and goats. Animal products do not
contain dietary fibre.
Question 7. Fill in the blanks from the list of terms given below.

( goitre, protein, fat, starch, vitamin A, sugar, vitamin C, obesity roughage, balanced
diet, carbohydrates )

(a) Egg albumin is rich in ______, and egg yolk is rich in _____.

(b) Deficiency diseases can be countered by taking ______.

(c) Eating too much of foods rich in fats may lead to a condition called _____.

(d) The component of food which does not provide any nutrients to the body yet it is
essential in our food is ________.

(e) The vitamin which gets easily destroyed by heating during cooking is ____.

Answer 7:

(a) protein, fat

(b) balanced diet

(c) obesity

(d) roughage

(e) vitamin C

Question 8.

Name two foods, each rich in:

(a) Fats

(b) Starch

(c) Dietary fibre

(d) Protein

Answer 8:

1. a) Butter, Cheese, chocolates

2. b) Rice, Potato, Sugar
3. c) Whole grains, Beans, cabbage
4. d) Milk, Egg, pulses, meat

Question 9.

(a) List all those components of food which provide nutrients.

(b) Mention two components of food which do not provide nutrients.

Answer 9:

(a) Components of food which provide nutrients are carbohydrates, proteins, fats, vitamins
and minerals.

(b) Components of food which do not provide nutrients are roughage and water.

Question 10. Which minerals are required to build our bones and teeth?

Answer 10: Minerals are needed to build our bones, and teeth are

 Calcium
 Phosphorus.

Question 11. Name the different food groups.

Answer 11: Food can be broadly subdivided into the following three groups

 Energy-giving foods
 Bodybuilding foods
 Protective foods

Question 12. Name the deficiency disease caused by iron deficiency.

Answer 12: The deficiency of disease caused by iron deficiency is anaemia.

Question 13. Tick (√) the correct statements.

(a) By eating only rice, we can fulfil the nutritional requirement of our body,

(b) Deficiency diseases can be countered by taking a regular balanced diet.

(c) A balanced diet should contain a variety of food items.

(d) Only meat is sufficient to provide all nutrients to the body.

Answer 13 :

(a) By eating only rice, we can fulfil the nutritional requirements of our body. ×

Rice is a good source of carbohydrates. But they do not supply all the other nutrients to the
body.

(b) Deficiency diseases can be countered by eating a balanced diet. √

A balanced diet contains an essential quantity of all our body’s required nutrients.

(c) A balanced diet should contain a variety of food items. √

A balanced diet should contain food items with different nutritional values to fulfil our
nutritional requirements.

(d) Only meat is sufficient to provide all nutrients to the body. ×

Meat is a good source of protein but does not contain all the nutrients.

Question 14. Name the vitamin present in orange and lemon.

Answer 14: The vitamin present in oranges and lemons is Vitamin C.

Question 15. How will you test for starch in a food sample?

Answer 15 :

 Take a small quantity of food samples.

 Then add 2-3 drops of iodine solution to it.
 The appearance of a blue-black colour indicates that the food sample contains starch.

Question 16. Name the major nutrients in our food.

Answer 16: Major Nutrients in our food are

 Carbohydrates
 Proteins
 Lipids
 Vitamins
 Minerals and
 Dietary fibres.

Question 17. List the various types of vitamins.

Answer 17:

The various types of vitamins are:

 Vitamin A
 Vitamin B
 Vitamin C
 Vitamin D
 Vitamin E and
 Vitamin K.

Question 18. While using iodine in the lab, a few iodine drops fell on Paheli’s socks, and
a few fell on her teacher’s saree. The iodine drops on the saree turned blue-black, while
their colour did not change on the socks. What can be the possible reason?

Answer 18:
The Paheli’s teachers’ saree might have been starched. We know that starch turns blue-black
with iodine solution. So the saree also turned blue-black. But Paheli’s socks did not have
starch and thus did not show any change of colour.

Question 19. List some common sources of carbohydrates.

Answer 19: Some common sources of carbohydrates are:

 Sweet potatoes
 Wheat
 Sugar
 Honey
 Rice
 Maize
 Millet

Question 20. ‘Vitamins and minerals are essential in very small quantities by our body
compared to other components, but still, they are an important part of our balanced
diet. Explain the statement.

Answer 20:

Vitamins and minerals are needed in very small quantities but are essential for the normal
functioning of our body. It is because

(i) They are protective foods and help protect our bodies against diseases.

(ii) They help in maintaining good health.

(iii) They help in the normal growth of our body.

Question 21. Name the food materials which contain fat.

Answer 21: The food materials which contain fat are:

 Ghee
 Butter
 Cheese
 Egg
 Meat
 Milk

Question 22. Unscramble the following words related to food components and write
them in the space provided.

(a) reinpot___________

(b) menliars __________

(c) tivanmi ___________

(d) bocatradhyer _______

(e) nitesturn__________

(f) tfa_______________

Answer 22 :

(a) Protein

(b) Minerals

(c) Vitamin

(d) Carbohydrate

(e) Nutrients

(f) Fat

Question 23. What are the major functions of protein in our body?

Answer 23: The main functions of protein in our body are:

 It supplies materials needed to make new cells by the body and repair the damaged
cells.
 Protein is important for growth and development in children, teens, and pregnant
women.
 They are important to the body’s structure, function, and regulation.

Question 24. What is a balanced diet?

Answer 24:

 A diet which contains all the essential components in the right proportion is called a
balanced diet.
 The essential components include carbohydrates, vitamins, minerals, proteins, fats,
fibres, and water.

Question 25. Given below are the steps to identify the presence of proteins in a food.

(i) Next take a small quantity of the food sample in a test tube, add ten drops of water
and shake it.

(ii) First make a paste of food or powder of food to be tested.

(iii) Finally add ten drops of caustic soda solution to the test tube and shake well.

(iv) Then add two drops of copper sulphate solution.

Which of the following is the sequence of the correct steps?

(a) i, iv, ii, iii

(b) ii, i, iv, iii

(c) ii, iii, iv, i

(d) iv, ii, i, iii

Answer 25:

(b) ii, i, iv, iii

To identify the presence of proteins in a portion of food, first, make a paste of food or powder
of food to be tested (ii).

Next, take a small quantity of the food in a test tube, add 10 drops of water and shake it (i).

Then add 2 drops of copper sulphate solution to it (iv).

Finally, add 10 drops of caustic soda solution to the test tube and shake well (iii).

Keep the test tube stand for a few minutes and observe the colour of the solution in the test
tube. The appearance of violet colour indicates the presence of proteins in the food item.

Question 26. ‘Water does not provide nutrients, but it is an essential component of
food’. Explain.

Answer 26: Water is a vital component of our food because

(i) It helps our body to absorb nutrients from food.

(ii) It maintains the temperature of our body.

(iii) Water transports nutrients throughout the body.

(iv) Water helps in removing wastes in the form of urine and sweat.

Question 27. Paheli and Boojho peeled some potatoes and cut them into small pieces.
They washed and boiled the potatoes in water. Then they threw away the excess water
and fried the potatoes in oil, adding spices and salt. Although the potato dish tasted very
good, it had fewer nutrients. Suggest a cooking method for potatoes that will not lower
their nutrients.

Answer 27:

Potatoes are very nutritious vegetables that provide carbohydrates, vitamins (especially
vitamin C), minerals and dietary fibre. The skin of the potatoes provides extra nutrients and
dietary fibre.
Methods of cooking potatoes which will not lower their nutrient values are:

 Wash the potatoes

 Cut them into thin slices.
 Cook the potatoes in a little amount of oil and some water.
 Add salt and spices to it.
 While cooking, cover the cooking pot with a lid.

This method helps to preserve the nutrients of potatoes.

Question 28. Read the following items of food listed below. Classify those foods into
carbohydrate-rich, protein-rich and fat-rich foods and fill those foods in the given table
below.

( Moong dal, fish, sweet potato, mustard oil, milk, rice, egg, beans, butter, buttermilk
(chhachh), cottage cheese (paneer), peas, maize, white bread.)

Carbohydrate-Rich Food Item (A) Protein-Rich Food Item (B) Fat-Rich Food Item (C)
…………………… …………………… ……………………
…………………… …………………… ……………………
…………………… …………………… ……………………
…………………… …………………… ……………………
…………………… …………………… ……………………
…………………… …………………… ……………………
…………………… …………………… ……………………
…………………… …………………… ……………………

Answer 28:

Carbohydrate-Rich Food Item (A) Protein-Rich Food Item (B) Fat-Rich Food Item (C)
Sweet potato Moong dal Mustard oil
Rice Fish Cottage cheese
Maize Milk Milk
White bread Egg Egg
Beans Butter
Buttermilk Fish
Cottage cheese
Pea

Question 29.

Boojho was having difficulty watching things in dim light. The doctor tested his
eyesight, and he prescribed a particular vitamin supplement. He advised him to include
a few food items in his diet regularly.

(a) Which deficiency disease is he suffering from?

(b) Which component of food is he lacking in his diet?

(c) Suggest some (any four) food items that he should include in his diet,

Answer 29 :

(a) He is suffering from night blindness. Night blindness is the inability to see objects in dim
light.

(b) Vitamin A may be lacking in his diet. This is because the deficiency of vitamin A causes
night blindness.

(c) Carrot, mango, papaya, green leafy vegetables, fish oil milk, etc., are food items rich in
vitamin A. Therefore, Boojho should include these food items in his diet.

Question 30. What are the roles of

(a) carbohydrates?

(b) fats?

(c) vitamins?

(d) minerals?

Answer 30 :

(a) Role of carbohydrates- Carbohydrates provide us with energy.

(b) Role of fats- Fats provide us with energy.

(c) Role of vitamins- vitamins keep us healthy and protect us from many diseases. They are
needed for the proper functioning of body parts. They help the body metabolise proteins and
carbohydrates.

(d) Role of minerals- Minerals help to strengthen our bones and teeth. It maintains healthy
skin, hair, and nails. It balances water levels. They also help to prepare blood.

Question 31. Why does our body need nutritious food?

Answer 31:

 Food provides nutrients for the proper growth and functioning of the body.
 It gives protection against diseases.
 It provides energy to carry out physical activities.
 Nutrients are the fuel we need to enable the body to break down food and then put this
to use in the body to repair and build cells and tissue.
 Nutrients are the components of food the body needs in adequate amounts for growth,
reproduction, and leading a normal healthy life.
  The components of nutritious foods are carbohydrates, proteins, fats, vitamins, and
minerals.

Question 32. Write the sources and deficiency diseases of the vitamins A, B, C, D, E and
K.

Answer 32:

Vitamin Sources Deficiency Disease

Vitamin A Milk, egg yolk, butter, liver oils of fish Night blindness
Vitamin B Green vegetables, egg, meat, milk Beriberi
Vitamin C Citrus fruits, tomatoes, bell peppers Scurvy
Vitamin D Egg, liver oil, fish, milk Rickets
Vitamin E Sweet potato, egg, meat Damage to nerve conduction
Vitamin K Liver, cheese, egg yolk, tomato, cabbage Improper coagulation of blood

Question 1. You are provided with the following materials

(i) magnifying glass

(ii) mirror

(iii) stainless steel plate

(iv) glass tumbler.

Which of the above materials will you identify as transparent?

(a) (i) and (ii)

(b) (i) and (iii)

(c) (i) and (iv)

(d) (iii) and (iv)

Answer 1: (c) (i) and (iv)

Explanation: Magnifying glass and glass tumbler are transparent.

Question 2. Boojho found a bag which includes the following materials.

(i) Paper stained with oil

(ii) Glass spectacles

(iii) Magnet

(iv) Mirror

Help Boojho in finding out the material(s) which is/ are opaque.

(a) (i) only

(b) (iv) only

(c) (i) and (iii)

(d) (ii) and (iv)

Answer 2: (c) (iv) and (iii)

Explanation: Since the mirror is painted on one side, it is opaque. Since the magnet is made
up of iron metal, it is opaque.

Question 3. While doing an activity in class, the teacher asked Paheli to hand
over translucent material. Which among the following materials will Paheli
pick and give it to her teacher?

(a) Glass tumbler

(b) Mirror

(c) Muslin cloth

(d) Aluminium foil

Answer 3: (c) Muslin cloth

Explanation: Glass tumbler is transparent, and the mirror and aluminium foil are opaque.
Muslin cloth is translucent because it allows us to see through them, although dimly.

Question 4. lt was Paheli’s birthday. So her grandmother presented her two

gifts made of metals, one old dull silver spoon and a pair of lustrous gold
earrings. She was so surprised to see the difference in the appearance of the
two metals. Can you explain the reason for this difference?

Answer 4: Due to the noble nature of gold, it does not react with the gases in the
environment. In humid air, silver loses its lustre due to reactions with certain gases, such as
hydrogen sulphide.

Question 5. Which among the following materials would you identify as soft
materials and why? Ice, rubber band, leaf, eraser, pencil, pearl, a piece of the
wooden board, cooked rice, pulses and fresh chapati.

Answer 5: Rubber band, eraser, leaf, cooked rice and fresh chapati are soft materials because
they can be scratched or compressed easily.

Question 6. You are provided with the following materials:

( Turmeric, honey, mustard oil, water, glucose, rice flour, and 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.

Answer 6 :

1. Soluble pairs

(i) Honey – water

(ii) Mustard oil – groundnut oil

(iii) Glucose – water

1. Insoluble pairs

(i) Turmeric – water

(ii) Rice flour – water

(iii) Mustard oil – water

Question 7. Categorise the jumbled words to arrive at the appropriate names

of materials and write two uses of each.

(a) milaunuim

(b) tcaslpi

(c) soekrnee

(d) gavnier

Answer 7:

(a) Aluminium – wrapping food items, kitchen utensils, making aircraft, etc.

(b) Plastic – To make the covering of electric wires and handles of tools, Pencil boxes, etc.

(c) Kerosene – Fuel, cooking, solvent, etc.

(d) Vinegar – Preservative, food ingredients, etc.

Question 8. List five objects which can be made from wood.

Answer 8: Five objects which can be made from wood are:

 Table
 Chair
 Doors
 Bed
 Pencil

Question 9. Match the objects below with the materials from which they could
be made. Remember, a given material could be used for making many objects,
and an object could be made from more than one material,

Object Materials
Book Glass
Tumbler Wood
Chair Paper
Toy Leather
Shoes Plastics

Answer 9:

Object Materials
Book Paper
Tumbler Glass
Chair Wood
Toy Plastics
Shoes Leather

Question 10. State whether the following statements are ‘true’ or ‘false’.

(i) A notebook has lustre while an eraser does not.

(ii) Glass is opaque transparent, while

the stone is transparent.

(iii) A piece of wood floats on water.

(iv) Chalk dissolves in water.

(v) Oil mixes with water.

(vi) Sugar does not dissolve in water.

(vii) Sand settles down in water.

(viii) Vinegar dissolves in water.

Answer 10 :

(i) False; A notebook and an eraser do not have the property of lustre, as they are non-metals.

(ii) False; Stone is opaque, while glass is transparent.

(iii) True

(iv) False; Chalk is insoluble in water.

(v) False; Oil is immiscible in water. It forms a separate layer on the surface of the water.

(vi) False; Sugar is completely soluble in water.

(vii) True
(viii) True

Question 11. Mentioned below are the names of some objects and materials:

Water, basketball, orange, sugar, globe, apple and earthen pitcher Group them as:

(a) Round shaped and other shapes

(b) Eatables and non-eatables

Answer 11:

(a) (i) Round shaped: Basketball, orange, apple, globe, earthen pitcher.

(ii) Other shapes: Water, sugar.

(b) (i) Eatables: Water, sugar, orange, and apple.

(ii) Non-eatables: Basketball, globe and earthen pitcher.

Question 12. List three liquids which are transparent.

Answer 12:

 Acetone
 Water
 Alcohol

Question 13. Write any four properties of materials.

Answer 13:

 Appearance
 Hardness
 Solubility
 Float or sink in water
 Transparency

Question 14. Why isn’t a tumbler made with a piece of cloth?

Answer 14: To keep a liquid, we use tumblers made of glass, plastic, and metal. These
materials can accommodate liquid.

The following are the reasons why a tumbler made of cloth is unable to contain liquid:

(i) Cloth piece has incredibly small holes through which the liquid seeps out.
(ii) It is not hard enough to hold liquids.

Question 15. Mention the similarities between iron, copper and aluminium.

Answer 15:

(a) They are hard,

(b) They all have lustre,

(c) They are all metals.

Question 16. Why is water called a universal solvent?

Answer 16: Numerous materials are dissolved in water. So it is known as a universal solvent.

Question 17. Demonstrate an experiment to show that our palm is translucent.

Answer 17:

 In a dark area, cover a torch’s glass with your palm.

 Turn on the torch and look at your palm from the opposite side..
 Though not clear, we can see that the torch light is transmitted through the palm.
 This experiment demonstrates that when a powerful light beam travels through our
palm, it becomes translucent.

Question 18. How can you illustrate that some solids like sugar and salt are
soluble in water, whereas solids like chalk powder and sand are not soluble in
water?

Answer 18 :

Gather samples of sand, salt, chalk powder, and sugar. Take four beakers. Each one should be
roughly two-thirds full of water. Add one teaspoon of sugar to the first beaker. Then add salt
to the second, chalk powder to the third and sand to the fourth. Use a spoon or stirrer to stir
the contents of each beaker. Wait for a few minutes. Observe what happens to the substances
that have been added to the water. Write down your observations in the table that follows.

S.No. Substance Dissolves in water / does not dissolve

1. Sugar Dissolves completely in water
2. Salt Dissolves completely in water
3. Chalk powder It does not dissolve in water.
4. Sand It does not dissolve in water.

Inference:

(i) Both chalk powder and sand are insoluble in water.

(ii) Sugar and salt both dissolve in water.

Question 19. Chalk, iron nail, wood, aluminium, candle, and cotton usually
look different. Give some properties by which we can prove that these
materials are different.

Answer 19:

 Chalk – Hard, rough, non-lustrous

 Wood – Hard, rough, non-lustrous
 Aluminium – Hard, smooth, lustrous
 Candle – Hard, smooth, non-lustrous
 Cotton – Soft, smooth, non-lustrous
 Iron nail – Hard, smooth, lustrous

Question 20. Show that sugar, common salt and washing soda are soluble
while chalk powder, iodine and sand are insoluble in water.

Answer 20:

 Take six test tubes.

 Add water to each one until it is about halfway full.
 Each one should be kept in a test tube stand.
 Add a tiny amount of each of the six substances in separate test tubes.
 Shake vigorously and let stand for a few minutes.
 Iodine, chalk powder, and sand are insoluble, while table salt, sugar, and washing
soda dissolve.

Question 21. Differentiate among opaque, translucent and transparent

materials, giving one example.

Answer 21:

Opaque material: Opaque substances are those substances through which objects cannot be
seen. Example: wood, stone.

Translucent material: Translucent substances are those substances through which objects
can be seen but not clearly. Example: oiled paper, frosted glass.

Transparent material: Transparent substances are those substances through which objects
can be seen clearly. Example: glass, clear water.

Question 22.
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 is in solution form?

Answer 22: Since honey and water are miscible in one another, combining the two will result
in a solution. Raveena will obtain the mixture in solution form.

Question 23. Which of the following assertions is not true?

(a) Materials are grouped for convenience.

(b) Materials are grouped to study their properties.

(c) Materials are grouped for fun.

(d) Materials are grouped according to their uses.

Answer 23 :

(c): Materials are not grouped for fun. They are organised into groups for convenience, to
study their characteristics, and in an organised manner in accordance with their applications.

Question 24. Why is mercury used in making thermometers?

Answer 24: Mercury is the only metal in a liquid state at room temperature. It is used in
thermometers because it has a high coefficient of expansion. Because of this, even a small
temperature change can be felt using a thermometer. It is also particularly good for measuring
greater temperatures because of its high boiling point. Additionally, it looks sparkling and
doesn’t adhere to glass surfaces.

Question 25. How does the grouping of objects help the shopkeeper?

Answer 25: It is easier to work when objects are grouped properly. There are separate
shelves for different items, and comparable items are stored together so that when we buy
anything, the shopkeeper can simply find it. He would never be able to locate them so fast
and simply if he had just placed each of these items randomly..
Question 26. List five objects that are made from transparent materials.

Answer 26:

 Beaker
 Test tube
 Windows
 Conical flask
 Fish tank

Question 27. List three liquids which are immiscible in water.

Answer 27: Three liquids which are immiscible in water are:

 Kerosene oil
 Petrol
 Diesel

Question 28. Discuss the solubility of gases in water. What is the significance
of oxygen gas dissolved in water? How is the carbon dioxide gas dissolved in
water helpful to aquatic plants?

Answer 28: While certain gases are insoluble in water, others are soluble. Water can dissolve
oxygen gas. The oxygen dissolved in water is used for respiration by plants and animals that
dwell in the water. Therefore, oxygen that has been dissolved in water is crucial for the
survival of aquatic creatures and plants.

Water can dissolve carbon dioxide gas as well. For the process of photosynthesis, aquatic
plants require the carbon dioxide gas that has been dissolved in the water.