FORMATIVE ASSESSMENTS

FORMATIVE ASSESSMENTS

Lab Activities & Project Works

6th ClassBiological Sciences

Bhashyam's :: 2 :: 6th Class_Biological Sciences_F.A.–1

LAB ACTIVITY

Absorption of water and mineral salts in the plants by roots

Aim : To conduct an experiment on absorption of water and

mineral salts in the plant body by roots.

Apparatus required : 1. Two glass tumblers

2. Two plants along with their roots (make sure that thestem of the plant is soft)

3. Water

4. Red colour ink

Procedure : 1. Take two glass tumblers.

2. Mark the two tumblers as A and B.

3. Fill the two glass tumblers with water.

4. Now carefully place that soft stem plants along with theirroots in the tumblers.

5. Add red colour ink to the tumbler B and leave thetumblers as it is without making any changes.

6. Now leave both the glass tumblers undisturbed for 2-3hours.

Tumbler–Aplant in water

without inkTumbler–B

plant in waterwith red ink

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Observation : After 2 hours we can observe the presence of red colour

lines in the stem and red sports on leaves of the plant which

is placed in tumbler B.

Conclusion : By this experiment I have concluded that roots help in

taking up water and minerals from the soil.

Precautions : 1. The selected plants should have soft stems along with

roots.

2. If we are using tumblers, care should be taken while

handing with them.

Generalization : I have generalized that plants obtain the water and

mineral salts from the soil through their roots.

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EXPERIMENT TO OBSERVE TEMPORARY MOUNT OF A LEAF PEEL TO SHOW

STOMATA

Objective : To prepare a temporary mount of a leaf peel to show stomata.

Apparatus and

Materials Required : A potted Tradescantia or Bryophyllum plant, forceps, needles, watch

glasses, glass slides, a dropper, coverslips, a brush, blotting paper,

safranin, glycerine and a compound microscope.

Theory : Stomata are small openings found widely scattered on the epidermis

of leaves and young stems. They are mostly found on the lower

surface of a dicot leaf and on both the surfaces of a monocot leaf.

Stomata regulate the exchange of gases and water vapour between

the atmosphere and leaves.

Procedure : 1. Remove a healthy leaf from the potted plant.

2. Remove a part of the peel from the lower surface of the leaf. You

can do this by folding the leaf over and gently pulling the peel apart

using forceps. Keeps the peel in a watch glass containing water.

3. Put a few drops of safranin stain in a watch glass.

4. After 2-3 minutes take out the peel and place it on a clean glass

slide.

5. Put a drop of glycerin over the peel and place a clean coverslip

gently over it with the help of a needle.

6. Remove the excess stain and glycerin with the help of blotting

paper.

7. Observe the slide under the low-power and high-power

magnifications of the compound microscope.

Observations : 1. The epidermal cells are visible. These are irregular in outline

and have no intercellular spaces.

2. Many small pores (stomata) are seen scattered among the

epidermal cells.

3. Each pore is guarded by two bean-shaped guard cells, each

containing chloroplasts and a nucleus.

LAB ACTIVITY


4. The inner concave boundary of each guard cell is thick, whereas

its outer boundary is thin.

5. The stomata may be open or closed. The guard cells regulate the

opening and closing of the stomata.

Result : Stomata are present in the epidermal cells of the lower surface of

the leaf.

Precautions : 1. Cut the peel to a proper size and avoid folding it.

2. Always place the peel at the centre of the slide and hold the slideat the edges.

3. Do not over stain or under stain the peel.

4. Always handle the peel with a brush as a needle may damage thecells.

5. Take care to prevent the peel from drying by using glycerin.

6. Place the coverslip gently, avoiding any air bubbles.

7. Remove excess stain and glycerin with a blotting paper.

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PROJECT WORK

Preliminary Information :

Class : 6th

Subject : General Science

Name of the chapter: The Food we Need

Project No :

Date of Submission :

Role of Team :

1. Team Leader : Allotting work to the team members and leading the entire team.

2. 2nd student : Collection of Material

3. 3rd student : Collection of pictures, Submission of report.

4. 4th student : Explaining the project

Details of the project :

1. Title of the project : Collect the information about different preservation methods.

2. Objective of the project : To know the importance of preservation and need to preservefood.

3. Tools : Observation

4. Materials : Text book and Internet

5. Procedure : Food preservation is the process of treating and handling foodin such a way as to stop or greately slow down food spoilageand prevent food borne illness while maintaining nutritionalvalue, texture and flavour.

Methods of Food preservation :

Some commonly used food preservation methods are as follows,

i. Drying : Drying is one of the most ancient techniques of foodpreservation which reduces water activity enough to preventbacterial growth. Drying reduces weight so foods can becarried easily.

ii. Smoking : Smoking is used to prolong the shelf - life of perishable food.This effect is achieved through the exposure of the food fromburning plant materials such as wood to smoke.


iii. Salting : It is one of the oldest methods of preserving food. Salting is

the preservation of food with dry edible salt.

Salting is used because most bacteria, fungi and other

potentially pathogenic organisms cannot survive in a highly

salty environment, due to the hypertonic nature of salt. Any

living cell in such an environment will become dehydrated

through osmosis and die or become temporarily inactivated.

iv. Sugaring : Sugaring is the process of desiccating a food by firstdehydrating it, then packing it with pure sugar. This sugarcan be crystalline in the form of table or raw sugar, or it canbe a high sugar density liquid such as honey, syrup or molasses.

v. Refrigeration : Refrigeration preserves food by slowing down microorganismgrowth and reproduction and the action of enzymes that causefood to rot.


vi. Pickling : This is the process of preserving edible products in an acidsolution, usually vinegar, or in salt solution (brine). Theprocess of pickling is also known as brining and the resultingfoods as pickles.

vii. Pasteurization : Pasteurisation is a process that kills bacteria in liquid food.In this method moderately high (62°C to 100°C) temperaturesare used (for about 15 to 30 minutes) to inactivate certainenzymes and kill certain other microorganisms specially inmilk. It was invented by French scientist Louis Pasteur duringthe nineteenth century.

viii. Vacuum Packing : A method of packaging that removes air from the packageprior to sealing. This method involves (manually orautomatically) placing items in a plastic film package,removing air from inside, and sealing the package. Shrink filmis sometimes used to have a tight fit to the contents.


ix.Chemical additives : These are the substances added to food to preserve flavouror enhance its taste and prevent spoilage. Chemical additivesinhibit microbial growth.

x. Radiation : In this process high speed electrons are used to kill microorganisms.


6. Table :

Methods of Examples

Preservation

1. Drying Fruits, Vegetables, Fish, Meat etc...,

2.Smoking Fish, Meat, Fruits etc...,

3. Salting Fish, Meat, Vegetables, Pickles etc...,

4. Sugaring Jams and Jellies.

5. Refrigeration Fruits, Vegetables, Fish, Meat etc...,

6. Pickling Vegetables, Eggs, Fish, Prawns, Mushrooms etc...,

7. Pasteurization Milk,eggs, Dairy products, Juices, Beer, Wine etc...,

8. Vacuum packing Fruits,Vegetables, Cereals, Pulses, Meat etc...,

9. Chemical additives Acetic acid, Lactic acid, Benzoic acid etc...,

10. Radiation UV rays, Gamma rays, Beta rays, Micro waves etc...,

7. Analysis :

1) Several common food items are preserved with different methods.

2) Every method help in delay or prevention of microbial growth.

8. Conclusion :

1) Food preservation helps in more shelf life of food products.

2) It also prevent wastage of food.

3) It helps the perishable foods that can be transported to tar off distances from thesite of production.

4) It helps to decreased Hazards from Microbial pathogens.

9. Experience of the student :

1) Got a clear idea over preservative methods.

2) Came to know about the importance of different preservatives.

10. Doubts while conducting this project :

1) Do microorganisms grow at all temperatures ?

2) What is the effective preservative method of all ?

3) Are food additives good or bad for our health ?

11. Acknowledgment :

1) Thanks to co students of group in the presentation of project work.

2) Thanks to the teacher for the guidance on project.

3) Thanks to the principal for encouragement.

Signature of the student :

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PROJECT WORK

Preliminary Information :

Class : 6th

Subject : General Science

Name of the chapter: The Food we Need

Project No :

Date of Submission :

Role of Team :

1. Team Leader : Allotting work to the team members and leading the entire team.

2. 2nd student : Collection of Material

3. 3rd student : Collection of pictures, Submission of report.

4. 4th student : Explaining the project

Details of the project :

1. Title of the project : Collect the information about food habits of different regionsof India.

2. Objective of the project : To know about the diversity of food habits in India.

3. Tools : Observation

4. Materials : Books and internet

5. Procedure : Food has always been important to the culture of India. Eachregion of India has its unique varieties of food. Food habits ofdifferent regions are as follows,

i. Eastern region : The eastern region of India consists of states like Bihar, WestBengal and Orissa. Rice is the staple food in eastern region ofIndia. Due to the favourable climate, eastern India grows alot of rice.

Fishes are also available in abundance in the rivers and pondsin this region. Fish is also a favourite item of the people ofeastern India.A wide variety of dishes are prepared from fishes.Hilsa is the most popular fish in eastern India.

Plenty of vegetables are also grown in this part of India.Vegetables also form a substantial part of Eastern Indianmeals. The spices used in their cuisine are also markedlydifferent from those used in the other parts of India.

Sweets are a striking feature in Eastern Indian Cuisine. Thepeople from the eastern region seem to have a sweet tooth.InWest Bengal, Rasgulla is a fantastic delicacy that has earnedglobal acclaim. You may also try Mishti Doi (sweetened yogurt)while in eastern region of India.


ii. Western region : Rice is the staple food in the western India too. Wheat, bajraand jowar are also consumed in regions such as in Gujaratand Rajasthan.In Gujarat region and of course Mumbai you would find Parsiinfluences in their cuisine. Vegetarian dishes like Pav Bhajis,Bhel puris and Dhoklas are gourmet's delight here. Due toconcentration of the Jains in Gujarat, the state excels invegetarian cuisine with the subtle use of spices and richtexture.In the coastal areas of Maharashtra and Goa, sea fishes areavailable in abundance. Goa, with its signature Portugueseinfluence has specially won the heart of food lover throughstomach with the exotic sea foods including crab, prawn.The food of Rajasthan is rich in spices. But if you can brave alittle spicy affair, you may be able to enjoy the Rajasthanicuisine.

iii. Northern Region : Wheat that grows profusely in northern India forms the largerportion of north Indian meal. Contrary to the southern andNorthern part of India where rice is the staple food, NorthIndia lives on Roti, Chapatis, Paratha and Tandoori all madefrom wheat.Lots of oil, ghee, butter along with rich spices are used as themedium for cooking which lend the North Indian food a verystrong flavor.Meat also enjoys a special place in North Indian cuisine. A


variety of Kebabs and Biriyanis (a tantalizing marinade ofrice and meat) bear the Mughal legacy.Samosa is possibly the most popular snack in north India.Lassi is another beverage made from curd, which has anoverwhelming taste. Gulab Jamun, Motichur Laddoo arepopular sweets in this region.Some interesting north Indian dishes are Reshmi Kabab,Seekh Kabab, and Shammi Kabab, Kashmiri Pulao, TandooriChicken and Mutton to name only a few.

iv. Southern Region : The southern region of india consists of states like Telangana,Andhra pradesh, Tamil Nadu, Karnataka and Kerala. Rice isstaple food here too. Idly, Dosa, Vadas and Uttapams, madefrom rice ground with lentil, are popular south Indianspecialities mostly in Tamil Nadu.South Indian cuisine is equally popular in other parts of India.In other parts of this country, ask anyone for which otherIndian cuisine they would prefer for a change. Most wouldreply 'South Indian'.Another striking feature in south Indian cuisine is the use ofcoconut oil. Coconut oil lends the south Indian food a veryspecial flavour. In most of the delicacies, coconut is also usedprofusely.In some parts of South India like Telangana, Biryani preparedfrom rice and mixed with meat is a masterpiece. The dish hasa rich heritage of Mughal association.In the Malabar coasts, like Kerala, they make fantasticdelicacies of sea fish including crab and prawn.


6. Analysis : 1) Food habits of one region differ with other.

2) Availability of resources, weather and tradition influence foodhabits.

7. Conclusion : India has different cultures and following diverse food habits.

8. Experience of the student :

1) Got experience about different types of food.

2) Felt amazed on how people develop food habits.

9. Doubts while conducting this project :

1) What factors develop food habits in a person?

2) Is rice consumed by all parts of India ?

3) Do traditional foods continue their importance in future?

10. Acknowledgment :

1) Thanks to co students of group in the presentation of project work.

2) Thanks to the teacher for the guidance on project.

3) Thanks to the principal for encouragement.

Signature of the student :

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FORMATIVE ASSESSMENTS

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