Delhi Public School Agra
(Under the aegis of the Delhi Public School Society, East of Kailash, New Delhi)
GRADE – VI SUBJECT – SCIENCE
Recap Worksheet (Weekly Test II)
Choose the most appropriate option.
1. Medu noticed that his grandmother uses a sil-batta while his mother uses an electric
grinder. What could be a major reason for this change in culinary practice?
a) Sil-batta is tastier
b) Electricity is free now
c) Technological advancements and convenience
d) Sil-batta is no longer available
2. Mishti compares two meals: one with potato wafers and cola, and another with roti, dal, and
vegetables. Which of the following best explains why the second meal is healthier?
a) It contains more sugar and fats
b) It provides energy and builds immunity
c) It looks more colourful
d) It’s cheaper than wafers and cola
3. Gaurav was prescribed both calcium and Vitamin D after a fracture. Why was Vitamin D
included along with calcium?
a) To improve taste b) To absorb calcium better in the body
c) To avoid scurvy d) To improve digestion
4. Why is aluminium preferred over iron for making cooking utensils?
a) Aluminium is more colourful
b) Aluminium is heavier than iron
c) Aluminium rusts easily
d) Aluminium is a good conductor and doesn’t rust
5. Priya wrapped a gift using butter paper. Later, she noticed that she could partially see the
box inside. Which term best describes butter paper?
a) Transparent b) Opaque c) Translucent d) Reflective
6. Which of the following combinations will float on water?
a) Iron nail, coin b) Wood block, plastic bottle cap
c) Stone, steel ball d) Glass bead, marble
Answer the following.
1. ‘Minerals and vitamins are needed in small quantities by our body as compared to other
components, yet, they are an important part of a balanced diet.’ Explain the statement.
2. Analyse why school children in hilly regions often suffer from goitre, while those in coastal
regions do not.
3. A company wants to introduce millets in their ready-to-eat food packs for school children.
Evaluate this decision in terms of health benefits, sustainability, and cultural relevance.
Would you support it? Why or why not?
4. A chair is to be made for a school library. Choose the most suitable material from plastic,
wood, and iron. Justify your choice based on at least two material properties like hardness,
appearance, or comfort.
5. Iron, copper, and aluminium are all metals. Yet, some of them appear dull over time. Why do
you think metals lose their shine with time?
6. Scottish physician James Lind discovered that sailors who suffered from bleeding gums
and swollen joints during long voyages recovered when given lemons and oranges. This led
to the understanding that these sailors had scurvy, caused due to a deficiency of Vitamin C.
a) Why do you think the sailors who consumed lemons and oranges recovered from scurvy?
What does this tell us about the importance of vitamins in our diet?
b) Based on the case study, identify the symptoms of scurvy and relate them to the deficiency
of a specific nutrient. Which common foods today help prevent this disease?
7. Why do we say “all matter has mass and occupies space”? Give one daily life example to
justify this statement.
8. During an activity, a student mixed oil and water. The oil floated on top and did not mix.
Why do oil and water form separate layers?
9. A cricket ball bounces less than a tennis ball when dropped from the same height. Analyse
how the difference in material affects the bouncing behaviour. What property of the material is
responsible?
10. It was Science Lab Day at school, and Medu and Mishti were thrilled. Their teacher asked
the class to test different food items for protein using the biuret test—with copper sulphate
and caustic soda. Medu brought paneer, boiled peas, and bread from home. Mishti brought
boiled rice, cucumber slices, and crushed peanuts.
They followed the steps:
(i) Made a paste of the food items
(ii) Added water, then copper sulphate and caustic soda
(iii) Observed the colour change
To their surprise, paneer and peanuts turned violet, bread showed a very faint violet colour,
cucumber and rice showed no colour change.
(a) Which food items tested positive for protein? How can you tell?
(b) Why do you think cucumber and boiled rice didn’t show any colour change?
(c) Why might bread show only a faint violet colour?