S1 LSS Notes

Year 1(IPProgramme) Lower SecondaryScienceNotes 1A-TheScientific Endeavor 8What isScience? 8Positiveattitudesinscience 8Thescientificmethod 8Designingafair experiment 8Labsafetyrules 9Basequantities 11Labapparatus 12Others 12BunsenBurner 12Toheat atest tubeusingbunsenburner 141B1 14Whyareaccuratemeasurementsimportant? 14Measurement of length 14Instrumentsfor measuringlength 14Metrerule 14Parallaxerror 14Measuringtape 15Internal callipers 15External callipers 15Digital Calipers 15Digital micrometrescrewgauge 151B2 15Measuringarea 15Findingareaof irregular 2Dplanesurfaces 161B3 16Measurement of volume 16Measuringvolumeof liquids 16Accuracywhenreadingvolumesof liquids 16Instrument for measuringvolumeof liquid 16Volumeof regularlyshapedsolidobjectsformula 16Measuringvolumeof small irregularlyshapedsolidthat sinks 17Measuringvolumeof largeirregularlyshapedsolidobjectsthat sinks17Measuringvol of small irregular shapedsolidthat floats 171B4 17Mass 17 1

Year 1(IPProgramme) Lower SecondaryScienceNotes Weight 17Density 181B5 18Pendulum 18Rate 181B6 18Distance 18Displacement 19Speed 19Velocity 19Ticker tapetimer 192ExploringDiversityof Matter byPhysical Properties 19Matter 19Classification 19Physical andChemical properties 20Physical andchemical changes 20Physical propertiesof materials 20Density 20Strength 20Hardness 20Flexibility 20Electrical conductivity 20Thermal conductivity 21MeltingandBoilingpoints 213-ExploringDiversityof Matter byitsChemical Composition 21Chemical symbolsof elements 22Compounds 22RepresentingCompoundswithChemical Formulae 22Mixtures 22Classifyingmixturesbyhowparticlesaredistributed 22Dierencebetweensolutionsandsuspensions 23Describingsolutions 23Factorsaectingsolubility 23Howdowemeasuresolubility 23Factorsthat aect rateof solubility 234. SeparationTechniques 24Solidliquidmixture 24Filtration 24 2

Year 1(IPProgramme) Lower SecondaryScienceNotes Evaporatetodryness 24Crystallisation 24Simpledistillation 25Solidsolidmixture 25Magneticattraction 25Sublimation 25Usingasuitablesolvent 25Separatingliquidliquidmixtures 26Usingseparatingfunnel 26Fractional Distillation 26Useof fractional distillationinindustry 26Paper chromatography 26Usesof chromatography 26Usingchromatogramstoidentifysubstances 27Howdowedeterminethepurityof substance? 275. Taxonomy 27Introduction 27Biodiversity 27What isTaxonomy? 27Whyclassify? 28Binomial systemof nomenclature 28Taxonomicgroups 28Kingdom 28Phylum(plural phyla) 28Class 28Order 29Family 29Genus(plural genera) 29Species 29DomainBacteria 29DomainArchaea 29DomainEukarya 29KingdomProtista 29KingdomFungi 30What aredecomposers 30KingdomPlantae 30KingdomAnimalia 306 30 3

Year 1(IPProgramme) Lower SecondaryScienceNotes Brief IntrotoCell Biology 31What areCells? 31What areOrganelles? 31Howcanweuseinstrumentstostudypart of thecell? 31Structuresof acell 31Nucleus 32Structureof DNA 32What isagene? 32Cytoplasm 32Cell surfacemembrane 32Vacuole 33Mitochondrion(plural mitochondria) 33Chloroplast 33Cell wall 33Endoplasmicreticulum 33RoughER 33SmoothER 33Ribosome 33Golgi body 34DierencebetweenPlant andAnimal cells 34Specialisedcells,tissues,organsandsystems 34Root hair cell 34XylemVessels 34Redbloodcell 34Levelsof organisationinmulticellular organisms 35Tissue 35Organ 35System 35Divisionof labour 357. 35UsingtheParticulateNatureof Matter asaModel 35BrownianMotion 36Evidencefor BrownianMotion 36Evidencefor spacesbetweentheparticles 36Evidencefor dierent amount of spaceindistatesof matter 36Modelsof statesof matter 36Guidelinesfor drawingparticlesindierent states 36Whydoesasolidhaveafixedshapeandfixedvolume? 37 4

Year 1(IPProgramme) Lower SecondaryScienceNotes Whydoesaliquidhaveafixedvolumebut not afixedshape 37Whydoesagasnot haveafixedvolumeandfixedshape 37Modelsof ExpansionandContraction 37Expansion 37Contraction 37Changesinvolume 37Conservationof mass 38Modelsof changesinstate 38Melting 38What happensduringmelting 38Freezing 38What happensduringfreezing 38Boiling 38What happensduringboiling 39Evaporation 39Condensation 39Sublimation 39Determiningthephysical statesof asubstance 39Heatingandcoolingcurves 398. Movement of Substances 40Diusion 40Diusionof liquidsthroughfullypermeable(canpassthrough) membrane 40Diusionof liquidsthroughsemi permeablemembrane 40Examplesof diusion 40Osmosis 40HowdoesOsmosisAect LivingOrganisms? 41What happenstoacell inasolutionwithhigher water potential? 41Animal Cell (samethingasabove) 41What happenstoacell inasolutionwithlower water potential? 41Activetransport 419. Model of Matter–AtomsandMolecules 42Element andAtom 42Structureof anatom 42Behaviour of subatomicparticlesinanelectricfield 42Representinginformationabout theatom 42Canobtain 42Isotopes 43ElectronicStructureof anAtom 43 5

Year 1(IPProgramme) Lower SecondaryScienceNotes 1st shell 432ndshell 433rdshell 43After theshells 43Molecules 4410.RayModel of Light 44Propagationof VisibleLight 44VisibleLight asaformof energy 44LuminousandNonLuminousObjects 44Propagationof light 44Shadowsandeclipses 45Transparent, Translucent andOpaque 45Reflection 45Lawsof Reflection 45DrawingRaydiagrams 45Regular andIrregular reflection 45MoreonRegular reflection 46MoreonIrregular reflection 46Characteristicsformedbyplanemirrors 46Eectsandusesof reflectingsurfaces 46Planemirror 46Eye-Test 46ConcaveandConvexMirrors 46DrawingrayDiagrams 46Step1: 46Step2: 46Step3: 47Pointstonote 47Mirrorsparallel toeachother 47Refraction 47Whydoesthepencil bendinwater? 47What causesrefraction? 47Pathof light 47Dierent phenomenonduetorefraction 48Eectsof Refraction 48NoBendingof Light 48ObjectsAppear Nearer totheSurface 48ObjectsAppear Nearer totheSurface 48 6

Year 1(IPProgramme) Lower SecondaryScienceNotes ObjectsAppear toBend 48RefractiveIndex 48Tolocatearefractedimage 49Note: 49Applicationof refraction 49RefractingTelescope 49Reversibilityof Light 49Dispersionof Light 49Colour Filter 50Coloursof Light 50PrimaryColours 50ObservingColours 5011: Biological Molecules–Nutrients 50Whydoweneednutrients? 50What arethenutrientsfoundinfood? 50Carbohydrates 51Functionsof carbohydrates 51Singlesugars 51Doublesugars 51Complexcarbohydrates 51Proteins 52Relationshipbetweenproteinsandaminoacids 52Fats(Lipids) 52FoodTests 52IodineTest (Test for presenceof starch) 52Procedure 52Results 52Benedict’sTest (Test for presenceof reducingsugars) 53What arereducingsugars? 53Procedure 53Results 53Reducingsugar present: 53Reducingsugar absent: 53Biuret Test (Test for presenceof proteins) 53Procedure 53Results 53Ethanol EmulsionTest (Test for presenceof fats) 53Procedure(onliquidfood) 53 7

Year 1(IPProgramme) Lower SecondaryScienceNotes Procedure(onsolidfood) 54Results 5412.Biological Molecules–Enzymes 54What areEnzymes? 54Propertiesof Enzymes 54HowDoEnzymesWork? 54Lock-and-keyhypothesis 54FactorsAectingEnzymeActivity 55Eect of temperatureonrateof enzymeactivity 55Eect of pHontherateof enzymeactivity 55Formats 55Osmosis,Diusion,ActiveTransport formats 55Diusion: 56Osmosis: 56Model of Matter format 56 1A-TheScientificEndeavor What isScience?● Studyof thenatural andphysical world,unconfinedtolaboratory● Dierent fromother waysof learningbecauseof thewayitsdone● Reliesontestingideaswithevidencegatheredfromnatural world● Scientificknowledgesubjectedtochange Positiveattitudesinscience 1. Curiosity–Questioningwhat happensaroundhim/her2. Integrity–Makingtruthful observations3. Perseverance–Stickingtothetruthsandfactstill discoveryisproven, notgivingup4. Creativity–Thinkingout of thenorm, not easilyinfluencedbyothersbeliefs5. OpenMindedness–Willingtoaccept critique,ideasfromothers6. Objectivity–Followingthefacts, not influencedbywhat iswidelyaccepted Thescientificmethod● Processthat acquiresfactsandknowledgethroughtestinghypothesis○ Characterisedbytheuseof experimentstogather observationstotest hypotheses 8

Year 1(IPProgramme) Lower SecondaryScienceNotes ○ Carryingout fair experimentshelpminimisebiaswhentesting,oftennonlinear anditerative Stage Process Identifytheproblem Questionthat canbesolvedthroughexperimentationisdeveloped Observa