CLASS 9 / SCIENCE / SYLLABUS / S.A.1

Hello everyone,

The SCIENCE syllabus on which the upcoming TERM-END-1 EXAMINATION i.e. S.A.1. assessment would be done is as follows-
NOTE - SCIENCE INCLUDES PHYSICS, CHEMISTRY, BIOLOGY AND PRACTICALS

CLASS 9 / SCIENCE / SYLLABUS / S.A.1

First Term Units

Unit I: Matter - Nature and Behaviour

Definition of matter; solid, liquid and gas; characteristics - shape, volume, density; change of state-melting (absorption of heat), freezing, evaporation (cooling by evaporation), condensation, sublimation.

Nature of matter: Elements, compounds and mixtures. Heterogenous and homogenous mixtures, colloids and suspensions.

Unit II: Organization in the Living World

Cell - Basic Unit of life: Cell as a basic unit of life; prokaryotic and eukaryotic cells, multicellular organisms; cell membrane and cell wall, cell organelles; chloroplast, mitochondria, vacuoles, endoplasmic reticulum, Golgi apparatus; nucleus, chromosomes - basic structure, number. 

Tissues, Organs, Organ System, Organism: Structure and functions of animal and plant tissues (four types in animals; meristematic and permanent tissues in plants).

Unit III: Motion, Force and Work

Motion: Distance and displacement, velocity; uniform and non-uniform motion along a straight line; acceleration, distance-time and velocity-time graphs for uniform motion and uniformly accelerated motion, equations of motion by graphical method; elementary idea of uniform circular motion.

Force and Newton's laws: Force and motion, Newton's laws of motion, inertia of a body, inertia and mass, momentum, force and acceleration. Elementary idea of conservation of momentum, action and reaction forces.

Gravitation: Gravitation; universal law of gravitation, force of gravitation of the earth (gravity), acceleration due to gravity; mass and weight; free fall.

Unit V: Food Production

Plant and animal breeding and selection for quality improvement and management; use of fertilizers, manures; protection from pests and diseases; organic farming.

First Term Practicals

# 1. To test (a) the presence of starch in the given food sample, (b) the presence of the adulterant metanil yellow in dal.

# 2. To prepare:

• a) a true solution of common salt, sugar and alum
• b) a suspension of soil, chalk powder and fine sand in water
• c) a colloidal solution of starch in water and egg albumin/milk in water and distinguish between these on the basis of
  • transparency
  • filtration criterion
  • stability

# 3. To prepare

• a) a mixture
• b) a compound

using iron filings and sulphur powder and distinguish between these on the basis of:

• i. appearance, i.e., homogeneity and heterogeneity
• ii. behaviour towards a magnet
• iii. behaviour towards carbon disulphide as a solvent
• iv. effect of heat

# 4. To carry out the following reactions and classify them as physical or chemical changes:

• a. Iron with copper sulphate solution in water
• b. Burning of magnesium in air
• c. Zinc with dilute sulphuric acid
• d. Heating of copper sulphate
• e. Sodium sulphate with barium chloride in the form of their solutions in water

# 5. To prepare stained temporary mounts of (a) onion peel and (b) human cheek cells and to record observations and draw their labeled diagrams.

# 6. To identify parenchyma and sclerenchyma tissues in plants, striped muscle fibers and nerve cells in animals, from prepared slides and to draw their labeled diagrams.

# 7. To separate the components of a mixture of sand, common salt and ammonium chloride (or camphor) by sublimation.

# 8. To determine the melting point of ice and the boiling point of water.

# 9. To establish relationship between weight of a rectangular wooden block lying on a horizontal table and the minimum force required to just move it using a spring balance.

# 10. To determine the mass percentage of water imbibed by raisins.