STD 7th

SUBJECT: SCIENCE

ANSWER KEY

Ch 1: Nutrition in Plants

I. Objective type questions

A. Fill in the blanks with the correct words.

1. autotrophic

2. chloroplasts

3. xylem

4. fungi, nutrients

5. symbiotic, nitrogen

B. Write T for the True and F for the False statements. Correct the false statements.

1. F; Green plants are autotrophic in nature.

2. F; Plants make food in the form of sugar as a result of photosynthesis.

3. T

4. F; Lichens are a symbiotic relationship between a fungus and an algae.

5. F; Farmers grow leguminous plants alternately with other crops to restore nitrogen
content of the soil.

C. Choose the correct option.

1. (a) Chlorophyll

2. (c) Root hair

3. (d) All of these

4. (c) Symbiotic plants

5. (a) Tentacles and mucilage

6. (d) All of these

7. (c) Stomata
8. (b) Phloem

9. (b) Saprophytic

10. (c) Bacteria

II. Very short answer type questions

Give two examples for the following.

1. Mango, Rose

2. Pitcher plant; Mistletoe

3. Drosera; Bladderwort

4. Cuscuta; Mistletoe

5. Pea plant and bacteria; Lichens

III. Short answer type questions

1. The mode of nutrition in which an organism depends on other organisms for food is called
heterotrophic nutrition. Heterotrophic plants are of four main types: parasitic, saprophytic,
insectivorous, and symbiotic.

2. The parasitic plants develop special roots, which penetrate into the tissues of the host
plant. The prepared food is generally absorbed from the root or the stem of the host plant.

3. Lichens are symbiotic association between a fungus and microscopic chlorophyll

containing organisms (green algae). The algae provide nutrients to the fungus, and the
fungus helps the algae to grow in harsh conditions and places where they would otherwise
not survive.

IV. Long answer type questions

1. For diagram, refer Fig. 1.1.

Plants take in carbon dioxide from the atmosphere and water from the soil. Water reacts
with carbon dioxide in the presence of light (e.g., sunlight) and chlorophyll to produce sugar
and oxygen. The sugar so produced is stored in the form of starch in various parts of the
plant and oxygen is released. The reaction that takes place during photosynthesis can be
written as:

(Refer pg no. 11)

2. The Venus flytrap has leaves modified to trap insects. The inner surface of the leaves have
short, stiff hair. When an insect touches the hair, the leaves snap shut in less than a second.
The insect is then trapped and digested. The leaf of the pitcher plant is modified to form a
tubular pitcher-like structure. The inside of the pitcher is lined with downward pointing hair
that do not allow any trapped insect to climb up and escape. The fluid at the bottom of the
pitcher contains digestive juices that digest the trapped insect.

3. Manures and fertilizers are used to replenish the nutrients in the soil. Besides nitrogen,
they also contain potassium and phosphorus needed by plants for healthy growth. The
symbiotic association of Rhizobium and leguminous plants, such as the pea plant, is a natural
way of replenishing the soil with nitrogen. So, sometimes farmers grow leguminous plants
alternately with other crops to restore the nitrogen content of the soil.

LET’S OBSERVE

1. Refer Fig. 1.3

2. a. Heterotrophic

b. (ii) Saprophytic

LET’S APPLY

b. The part of the leaf that is green; because green parts of plants can photosynthesize

LET’S ANALYSE AND EVALUATE

1. Bean plants are leguminous plants. The root nodules of leguminous plants have rhizobium
bacteria. There is a symbiotic association of rhizobium and leguminous plants. The plant
provides nutrients for the bacteria’s growth. Rhizobium, in turn, converts atmospheric
nitrogen into usable forms, e.g., ammonia. This is a natural way of replenishing the soil with
nitrogen.

2. It is a good idea to grow bean plants with wheat plants as it will replenish the soil with
nutrients

Ch 2 :- Nutrition in Animals

I. Objective type questions

 A.

1. Assimilation
2. Oesophagus
3. Mouth
4. Bile
5. Small
6. Abomasum

B.

1. (b) Digestion
2. (a) Incisors
3. (c ) Fatty acids and glycerol
4. (a) Rumen
5. (d) All of these
6. (a) Tentacles
7. © Digestive juices in the food vacuole
8. © Bile
9. (d) Both b and c
10. © Liver and pancreas

II. Very short answer type questions

1. Amoeba, Paramoecium
2. Tentacle, Cilia
3. Bile, Pancreatic juice
4. Liver, Salivary gland

III. Short answer type questions

1. The intake of food into the body is called ingestion. The elimination
of the undigested food from the body is called egestion.

2. The four different types of teeth in humans are incisors, canines,

premolars, and molars. • Incisors help to incise (cut) food. • Canines
have very sharp edges and help to tear the food. • Premolars help to
 chew and grind the food. • Molars are used primarily to grind and
chew food.

3. Villi help in increasing the surface area for absorption of nutrients

from the digested food.

4. A plant-eating animal that brings back swallowed food into the

mouth to chew it again is called a ruminant and the process is called
rumination.

IV. Long answer type questions

1. (For diagram, refer Fig 2.1, page 23 of the coursebook.)

When Amoeba senses food, it forms finger-like projections called pseudopodia (pseudo,
false; podium, foot), which completely enclose the food, resulting in the formation of a
space or cavity called a food vacuole. Some digestive juices are secreted in the food vacuole
and the food is digested there. It is then absorbed and assimilated, and the undigested part
is thrown out.

2. The process of digestion starts in the mouth itself where the food is
mixed with saliva. Saliva, secreted by the salivary glands, contains
digestive juices that help in the breakdown of starch into sugar.
Saliva also makes the food slimy so that it can be easily swallowed.
Once swallowed, the food passes from the mouth into a long tube
called the oesophagus (also called food pipe). The walls of the
oesophagus contract and relax to produce wave-like movements
(called peristaltic movements). These movements help to move the
food down into a large sac-like muscular organ called the stomach.
Further digestion of food takes place in the stomach. The inner walls
of the stomach secretes digestive juices, hydrochloric acid, and
mucus. The digestive juices help in the breakdown of proteins into
simpler forms. The hydrochloric acid kills microorganisms and
provides an acidic medium for effective digestion. From the
stomach, the semi digested food called the chyme passes into the
small intestine. Further digestion of food takes place in the small
intestine where the secretions of the liver and pancreas are
released. The liver secretes bile, which plays an important role in the
digestion of fats. Bile is stored in an organ, called gall bladder, before
 being released in the small intestine. The secretions of the pancreas,
called pancreatic juice, help in the breakdown of carbohydrates into
sugars, proteins into amino acids, and fats into fatty acids and
glycerol. Thus, the digestion of various components of food is
completed in the small intestine.

3. The nutrients that are absorbed in the blood are transported to the
rest of the body. The final product of carbohydrate digestion, i.e.,
glucose, is broken down into carbon dioxide and water in the cells
with the help of oxygen, to release energy. Amino acids are used for
repairing worn out cells and tissues. Fatty acids and glycerol act as
energy reserves and are stored for further use.

4. After being chewed once, the food passes down the 2 to 3 feet long
oesophagus. The oesophagus leads into the stomach. The stomach
of a ruminant has four chambers: rumen, reticulum, omasum, and
abomasum. The rumen helps in storing the large quantity of food
that has been quickly consumed. The food is partially digested here
and is now called the cud. The cud is then brought back to the
mouth, re-chewed, and re-swallowed in a process called cud-
chewing. The rumen has billions of bacteria and protozoa, which
break down the carbohydrate called cellulose found in hay and
grass. The reticulum helps in moving the swallowed food back into
the mouth for thorough chewing. The reticulum opens into the
omasum. The omasum absorbs excess water. The walls of the
abomasum secrete digestive juices. The food from the abomasum
passes into the small intestine, where it mixes with secretions from
the pancreas and liver. Most of the digestion of carbohydrates,
proteins, and fats takes place here. Several villi are present here,
which help in increasing the surface area for absorption. The small
intestine leads into the large intestine. The main function of the
large intestine is to absorb water and eliminate the undigested food
as faeces.

Let’s Analyse And Evaluate

1. The stomach; because ruminants have four-chambered stomach, one of which helps
in moving the swallowed food back into the mouth.
2. The small intestines are better equipped for nutrient absorption because they have
villi that not only increase the surface area for absorption, but also have a network of
fine blood vessels

Ch 3 Fibre to Fabric

I. Objective type questions

A. Fill in the blanks with the correct words.

1. Yarns
2. Grading
3. Spring
4. Protein
5. Filaments

B. Write T for the True and F for the False statements. Correct the false
statements.

1. F; The wool from different varieties of sheep differ in fineness, shine, length, and
strength. 2. F; The sliver is the loose wool fibres that are stretched and twisted
into a thin yarn.
2. T
3. F; The cocoon stage of the silkworm gives out silk filaments.
4. F; Continuous exposure to noise made by spinning and winding machines in
sericulture may lead to hearing disorders

C. Choose the correct option.

1. ( c )Angora and Merino

2. (d) Both a and b
3. (b) Cashmere and Angora
4. (b) Shearing
5. (c ) Tassar, Moonga, and Kosa
6. (a) Under hair
7. (d) All of these
8. ( c )Smoother surface
9. (d) Sericulture
10. (a) Putting cocoons in hot water

II. Very short answer type questions

1. Merino
2. Mohair
3. Shearing
4. Larval
5. Reeling

III. Short answer type questions

1. The coarse beard hair, and the soft under-hair

2. Fineness, shine, length, and strength

3. A. The process of removing dirt, dust, and grease from the sheared hair is called
scouring.

b. The filaments are taken out from the cocoons by a process called reeling or
filature.

c. Rearing of silkworms for silk production is called sericulture.

4. In earlier days, the workers who sorted wool were prone to becoming infected by
bacteria that cause a fatal disease called anthrax, also known as sorter’s disease.
The bacteria are found in the wool of contaminated sheep and can enter the
human body through inhaled air.

IV. Long answer type questions

1. The different processes involved in wool production are shearing, scouring,

grading or sorting, dyeing, drying, and the making of yarn.
Shearing :- The process of removal of the fleece from an animal is called shearing.
Sheep are usually shorn annually in the spring/summer months. Shearing is done
with a manual razor and blade, or with special clippers.

Scouring :- The sheared hair is washed properly to remove dirt, dust, and grease. The
process of removing dirt, dust, and grease from the sheared hair is called scouring. It
is done with the help of machines.

Sorting :- The wool is then sorted on the basis of length, colour, texture, and the ease
with which it can be dyed.

Dyeing :- As the natural colour of fleece is white, brown, or black, the sheared wool is
dyed in different colours.

Drying :- Containers of wool are put through rollers to squeeze out as much water as
possible.

Making of yarn :- Then the wool is weighed and packed into bales. The bales are
transported to the mills where they are processed further. The fleece is then woven
into yarn.

2 . Life Cycle of a Silk Moth and Silk Production

1. Egg Laying:

• The female silk moth lays about 300 to 400 eggs at a time.

2. Larval Stage (Silkworm):

• The eggs hatch and the caterpillars, or silkworms, emerge.

• This stage is called the larval stage.
• The silkworms feed on mulberry leaves.

3. Secretion of Silk:

• The silkworm secretes fine silk filaments from two glands in its head.
• The filament is made of protein, which hardens when it touches air to
form silk fibres.
4. Cocoon Formation:

• The silkworm moves its head in figure-of-eight movements and spins the
silk filament around its body.
• This creates a cocoon, which takes 3 to 7 days to form.
• The cocoon is formed by about 20–39 concentric layers of a single
thread.

5. Pupa and Adult Moth:

• Inside the cocoon, the silkworm enters the second stage of its life, called
the pupa.
• The pupa transforms into the third and final stage, becoming an adult
moth.

2.

• For sericulture, the healthiest moths are chosen for breeding and laying
eggs.
• The first step involves washing the silkworm eggs that had been stored;
the eggs hatch only once a year, in spring.
• After the eggs hatch, the larvae are spread out on trays to grow.
• They are usually fed chopped mulberry leaves for 20–35 days.
• Racks or twigs are placed on the trays where the worms spin the
cocoons.
• Spinning may take about 3–7 days, after which the cocoons are put in
hot water.
• This kills the worms and loosens the filaments.
• The filaments are taken out from the cocoons by a process called reeling
or filature.
• Filaments from several cocoons are twisted together to make a strong
thread, which is wound on a reel.
• The threads are then dyed and woven into silk fabric.

3. Some of the health hazards associated with sericulture are:

• Handling of dead worms with bare hands contributes to infection and

illness. Workers generally need to dip their bare hands into the hot
water, and judge by touch whether the fine threads of silk have loosened
 enough to be wound. This causes blisters and open wounds/ injuries,
leading to infection.
• Standing almost continuously for about 12–16 hours a day, reeling the
fine silk threads, may lead to health disorders like backaches, spine and
vision related problems.
• Vapours from boiling cocoons and diesel fumes from machines may lead
to respiratory diseases such as asthma and bronchitis.
• Continuous exposure to the noise made by spinning and winding
machines and looms, where the fabric is woven, may result in hearing
disorders

Let’s Observe

1. Egg stage
2. Larval stage
3. Pupa stage
4. Adult stage

Silk is obtained from stage 3

Let’s Apply

1. No; Just as a haircut does not hurt us, shearing does not hurt the sheep—it
actually helps them by removing the heavy woollen coat that they do not require
in summer.

2. B. Wool

Let’s Analyse and Evaluate

1. Shearing does not hurt the sheep if done gently. Removing woollen coat also
helps them summer. Therefore, it is not a harmful activity.

2. The fur of Angora goat provides a type of fibre called mohair. Mohair is very
similar to wool in chemical composition but has a much smoother surface. It is
 durable, light, and warm, and is especially preferred for making soft sweaters.
Nali wool is ideal for carpets.

Ch 6 Heat and Temperature

Objective type questions

A. Write T for the True and F for the False statements. Correct the false
statements.

1. T
2. F; On the Fahrenheit scale, the difference between the boiling point of water and the
melting point of ice is divided into 180 degrees.
3. F; Clinical thermometers use mercury to measure temperature.
4. F; Mercury is used in thermometers because it is relatively easy to see because of its
silver grey colour.
5. F; Heat energy is measured in calories or joules.

B. Choose the correct option.

1. (d) Both a and b

2. (d) Melting point of ice and boiling point of water
3. (d) Both a and c
4. (b) Land heats up much faster than water
5. (d) Mirrors reflect heat radiation to the front of the heater
6. (b) Temperature scales
7. (a) Clinical thermometer
8. (a) Energy
9. (b) Solids
10. (b) Liquids and gases

II. Very short answer type questions

1. Celsius scale
2. Mercury
 3. Land breeze
4. Electromagnetic waves
5. Joules

III. Short answer type question

1. For conduction to take place, the two bodies should be in contact.

2. Alcohol is cheaper and less harmful than mercury.
3. a. There is a little arrow (at 98.4 or 98.6°F) showing the normal body temperature.
b. There is a constriction or ‘kink’ in the tube near the bulb.

4. The wool fibre has a series of curls and these are called ‘crimps’. These crimps create
small air pockets. The greater the number of crimps, the greater is the number of air
pockets, which can hold and trap air. Thus, a thin layer of air is created which
insulates us from the cold weather and also prevents body heat from escaping into
the surroundings. This makes wool a bad conductor of heat.

V. Long answer type questions

1. Aim: To show that the terms ‘hot’ and ‘cold’ as we feel them are only relative terms

Materials needed: Three glasses, hot water (as hot as you can bear to dip your finger
in), ice-cold water, and water at room temperature

Method:

• Pour hot water, water at room temperature, and the ice-cold

water into three separate glasses.

• Keep the three glasses side by side on a table with the glass
containing water at room temperature in the middle.

• Dip the index finger of one hand in the ice-cold water and that
of the other hand in the hot water.

• Hold the fingers in the water for a minute.

 • Then dip both the index fingers into the water at room
temperature.

Observation: You will find that to one finger, the water feels hot and to the other it
feels cold.

Conclusion: This is because the finger that was in ice-cold water has become cold,
and when it was placed in the water at room temperature, it felt that the water was warm,
relative to the earlier experience of ice-cold water. Similarly, the finger that was first in hot
water will feel the water at room temperature to be relatively cold.

3. Different units are used to measure temperature.

• These units are represented by different temperature scales.

• Two reference temperatures are chosen and the difference

between these two temperatures are further broken down
into a certain number of divisions. Each division is called one
degree.

• The most commonly used reference temperatures are the

melting point of pure ice and the boiling point of pure water.

• The two commonly used scales are the Celsius and the
Fahrenheit scales.

Celsius scale is indicated by °C [read as degree Celsius (in honour of Anders Celsius)
or degree centigrade]. On this scale, the melting point of pure ice is taken as 0°C and the
boiling point of pure water, as 100°C. The difference between these two points is divided
into 100 degrees.

Fahrenheit scale is indicated by °F (read as degree Fahrenheit). On this scale, 32°F is

taken as the melting point of pure ice and 212°F as the boiling point of pure water. The
difference between these two points is divided into 180 degrees.

4. [For diagram, refer Figure 6.9 of the coursebook.]

 • A thermos flask is a good example of how heat loss by all three
modes of heat transfer, namely, conduction, convection, and
radiation is minimized.

• Heat loss due to conduction is minimized by using insulating

materials (such as plastic) for the outer casing and the cap of
the thermos flask. The inner jar is a double-walled bottle made
of glass or stainless steel. The space between the two walls is a
vacuum, so that heat loss due to conduction is minimized.

• This also reduces heat loss due to convection as there are no

air molecules to carry the heat away.

• Heat loss due to radiation is minimized by making the surface

of the jar highly reflective, so that heat radiations are reflected
back into the jar.

V. Numerical-based questions

1. F = (C × 9/5) + 32, therefore,

a. 110°C =230°F
b. 85°C = 185°F
c. 225°C = 437°F
d. 30°C= 86°F e. 0°C = 32°F

2. C = 5(F – 32)/9, therefore,

a. 131°F = 55°C
b. 77°F = 25°C
c. 149°F= 65°C
d. 32°F = 0°C
e. 23°F = -5°C
Let’s Observe

Picture 1: The hot water (red) should rise up and the cold water (blue) fall to the bottom.

Picture 2: Solar panels are black and inclined at an angle to receive/absorb maximum solar
energy.

Picture 3: Clinical mercury thermometer will have silvery-grey mercury, appropriate

temperature scale, and a kink.

Let’s Apply

Ice is a poor conductor of heat. And it insulates the water under it from the air above (with
freezing temperature).

Let’s Analyse and Evaluate

1. Yes, it is possible. When a thin layer of air is created it acts as a layer of insulation
between the layers of sweaters.

2. The steel spoon helps to quickly conduct the heat. Glass jars are not effective
conductors and the temperature difference will make it crack.