General Instructions :
2. In each term, term will be two formative assessments each carrying 10% weightage.
3. The summative assessment in the First term will carry 20% weightage and the summative assessment in the second term will carry 40% weightage.
4. Hands on practical examination will be conducted through formative assessment in every term with 20%
weightage of total term marks.
5. Assessment of Practical Skills through MCQ will carry 20% weightage in every term and summative assessment.
COURSE STRUCTURE
CLASS IX
| First Term | Marks : 80 | |
| Units | Mark | |
| I. | Food | 11 |
| II. | Matter - Its nature and behaviour | 26 |
| III. | Organisation in living world | 16 |
| IV. | Motion, Force and Work | 27 |
| Total | 80 |
Plant and animal breeding and selection for quality improvement and management; use of fertilizers, manures; protection from pests and diseases; organic farming.
Theme : Materials (22 Periods) Unit : 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. Heterogeneous and homogenous mixtures, colloids and suspensions.
Theme: The World of The Living (22 Periods) Unit: 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).
Theme : Moving Things, People and Ideas (36 Periods) Unit : 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
PRACTICALS
Practical should be conducted alongside the concepts taught in theory classes
List of Experiments
1. To test (a) the presence of starch in the given food sample (b) the presence of the adulterant metanil yellow in dal2. 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 of starch in water and egg albumin 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.