Question

3. What is the base of all vegetable fibres? Cellulose - base
constituents? by physical separation
[5 x 1 mark)
A. Answer in one word only.
1. What kind of nutrition is seen in animals?
2. By what methods-physical or chemical-is it possible to break a compound into its
constituents?
3. What is the base of all
4. In which method of transfer of heat do molecules themselves travel from the hot portion to
the cold portion?
5. If a vegetable tastes bitter, what is it likely to have in it-a base or an acid?
B. Answer in one sentence only.
[10 x 2 marks]
1. Name all the ingredients that are required for photosynthesis to occur.
2. How does solid food travel down the oesophagus after it is swallowed?
3. What do you mean by the 'atomicity' of an element?
4. What is sericulture?
5. What do you mean by 'temperature of an object?
6. Water has higher heat capacity than stone. Compare the time taken by water and stone to
heat up and cool down.
7. What effect does excess hydrochloric acid in the stomach cause?​

Answer 1

Answer:

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