Syllabus : Biology
There is
no prescribed syllabus for NTSE. However, the standard of items shall be
conforming to the level of class X public Exams.
Theory
Food and Health, Environment, Living
Resource, Natural Resources.
Necessity of Balanced diet: Diet and nature of work, need and functions of
nutrients, vitamins, minerals, sources of dietary proteins, carbohydrates,
fats, vitamins and minerals. Deficiency diseases and their symptoms. Protein
Energy malnutrition, mineral malnutrition. Symptoms of disease, effects of
insufficiency control. Harmful effects of over intake, obesity and other
complications, Cardiovascular disorder, mottling of teeth and fluorosis, hyper
vitaminosis. Wasteful Food Practices: Types of wastage,
defective practices- post harvesting, mode of storage and distribution,
traditional systems, Faulty methods of preservation, cooking, pre-marketing.
Food Yield: Different practices, use of fertilizers and manures, proper
irrigation, nitrogen fixation, crop rotation, mixed cropping, use of good
hybrids, protection of plants against diseases. Animal husbandary, artificial
insemination, care and management. Food Spoilage: (a) Internal
and External factors (b) Factors affecting the human health. Factors, use of
spoiled food, organic failure, metabolic malfunctions, genetically transmitted
diseases, malignancies of different organs. Environmental
pollutants, contaminated water, causes and transmission by physical contacts or
vectors, Disorder caused by addiction to alcohol, smoking and drugs.
Essentials of good health: Hygienic habits and control of environmental
pollution. Photosynthesis. Environment And Living Resources
Biosphere: Sources of energy, food chain, food web, flow energy. Cycle of
Minerals: Carbon cycle, nitrogen cycle, nitrogen fixation, oxygen cycle,
oxidation processes, water cycle, mineral cycles (Na, K, Mg, Fe), role of
energy change in different cycles. Ecological Balance: Man's role in disturbing
the balance, environment, physical biotic and socio culture, efforts of
maintenance of ecological balance, recycling of waste materials for ecological
balance. Living Resources: Renewable and non-renewable
resources, exploitation of resources, ecological crisis due to deforestation
need for proper replenishment and management of living resources. Means of
replenishment through silviculture conservation and monitoring of wild life,
parks and sanctuaries wild life conservation, legislative measures for
protection of living resources. Natural Resources
Water: Water as a natural resource, origin of life in water, water as
medium for the activity of the living, water as a solvent, saturated and
unsaturated solution, sea water as a habitat of organism, salts from oceans,
ocean current, use of water. Dependence of man or natural resources.
Role of trees release of carbon dioxide from fossil fuels and automobiles,
corrosion of metals, damage of historical monuments from acidic gases, toxic
effects of metallic particles, asbestos etc. on living organisms carbon
monoxide and its ill effects, smog, air pollution, noise pollution and its
effects on human beings.
Practical
Food and health
1. To test common food stuff for sugar, starch, protein and fats.
2. Study of culture of baker's yeast and moulds occurring on different food
items.
3. Study of micro-organisms in pond/sewer water under the microscope.
4. Study of bacteria from and under the microscope.
5. To identify various deficiency diseases of human beings using charts,
models, figures and to comment upon them.
6. To identify and comment on various types of pests of stored food grains -
insect parasites in rice - wheat and pulses.
7. To identify some common vectors (at least two) and comment on their
role in transmission of human diseases.
Environment
1. To reconstruct food chains from given specimen/pictures of organisms.
2. To provide missing links in given food chains.
3. To provide missing links in various mineral cycles.
4. Experiment to show that green plants synthesis carbohydrates.
Natural Resources
To determine percentage of water in the given food/plant material.
1. To prepare saturated solution of common salt and sugar.
2. To prepare solutions of various substances and identify them as a
true solution and suspensions.
3. To distil salt solution to prepare pure water (salt free).
4. To collect different samples of water from different sources and to test
them with soap solution to identify them as soft and hard water.
5. To remove temporary hardness of water by boiling.
6. To show the pressure of (i) water vapours (ii) dust particles (iii)
carbon dioxide in the atmosphere.
7. To identify the products of combustion of different kinds of fuels.
8. To show rusting of iron in presence of air and water and identify the
conditions for rusting of iron.
9. To investigate the factors responsible for pollution of air.
10. To observe changes when sulphur is heated till it boils.
11. To prepare compost from water.
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