📘 1.
Life and Living Things
Key Concepts:
Living things share seven essential characteristics (MRS GREN):
1. Movement:
○ Plants show movement by growing towards light (phototropism).
○ Animals move to find food, shelter, and mates.
2. Respiration:
○ Process of breaking down food to release energy.
○ Two types:
■ Aerobic respiration: Uses oxygen (Glucose + Oxygen → Carbon
Dioxide + Water + Energy).
■ Anaerobic respiration: Occurs without oxygen; produces less energy.
3. Sensitivity:
○ Detecting and responding to stimuli (light, sound, temperature).
4. Growth:
○ Increase in cell number and size.
○ Plants grow throughout their life; animals grow to a certain size.
5. Reproduction:
○ Producing offspring to ensure species survival.
○ Two types:
■ Sexual reproduction: Involves two parents; offspring have genetic
variation.
■ Asexual reproduction: Single parent; offspring identical to the parent.
6. Excretion:
○ Removal of metabolic waste (e.g., carbon dioxide, urea).
7. Nutrition:
○ Autotrophs: Make their own food (plants through photosynthesis).
○ Heterotrophs: Obtain food by eating plants or animals.
Cell Structure:
● Animal Cell Components:
○ Nucleus: Contains DNA; controls cell activities.
○ Cytoplasm: Jelly-like substance; site of chemical reactions.
○ Cell Membrane: Controls what enters and leaves the cell.
○ Mitochondria: Powerhouse; site of respiration.
● Plant Cell Components: (Includes all animal cell structures plus):
○ Cell Wall: Made of cellulose; provides structure and support.
○ Chloroplasts: Contain chlorophyll; site of photosynthesis.
○ Vacuole: Large central sac; stores cell sap (water, nutrients, waste).
Tissues, Organs, and Systems:
● Tissues: Group of similar cells performing a specific function (e.g., muscle tissue).
● Organs: Composed of different tissues working together (e.g., heart, lungs).
● Systems: Groups of organs performing complex functions (e.g., digestive system,
nervous system).
📘 2. Food and Digestion
Nutrients and Their Functions:
1. Carbohydrates:
○ Primary energy source.
○ Types: Sugars (e.g., glucose), Starches (e.g., pasta, bread).
2. Proteins:
○ Growth, repair, and maintenance of body tissues.
○ Found in meat, fish, beans, and eggs.
3. Fats (Lipids):
○ Energy storage, insulation, and protection of organs.
○ Types: Saturated (e.g., butter) and unsaturated (e.g., olive oil).
4. Vitamins:
○ Essential for various bodily functions.
○ Examples:
■ Vitamin C: Boosts immunity, prevents scurvy.
■ Vitamin D: Helps in calcium absorption for strong bones.
5. Minerals:
○ Important for healthy body functions.
○ Examples:
■ Calcium: For strong bones and teeth.
■ Iron: Needed for hemoglobin in red blood cells.
6. Water:
○ Vital for chemical reactions, transport, and temperature regulation.
7. Fiber:
○ Aids digestion by preventing constipation. Found in fruits, vegetables, and whole
grains.
The Digestive System:
1. Mouth:
○ Mechanical digestion: Chewing breaks down food.
○ Chemical digestion: Saliva contains amylase to break down starch.
2. Esophagus:
○ Food moves to the stomach via peristalsis (wave-like muscle contractions).
3. Stomach:
○ Secretes gastric juice (contains hydrochloric acid and pepsin).
○ Breaks down proteins; acid kills bacteria.
4. Small Intestine:
○ Site of most digestion and nutrient absorption.
○ Enzymes from the pancreas and bile from the liver aid digestion.
5. Large Intestine:
○ Absorbs water; forms solid waste (feces).
6. Rectum/Anus:
○ Stores and expels waste.
📘 3. Particles
States of Matter:
1. Solids:
○ Particles tightly packed in a fixed pattern.
○ Definite shape and volume.
2. Liquids:
○ Particles close together but can slide past each other.
○ Definite volume but takes the shape of the container.
3. Gases:
○ Particles far apart and move freely.
○ No definite shape or volume.
Changes of State:
● Melting: Solid to liquid.
● Freezing: Liquid to solid.
● Evaporation: Liquid to gas.
● Condensation: Gas to liquid.
● Sublimation: Solid to gas (e.g., dry ice).
Diffusion:
● Movement of particles from an area of high concentration to low concentration.
○ Example: Perfume spreading in a room.
📘 4. Forces and Their Effects
Types of Forces:
1. Contact Forces:
○ Friction: Opposes motion; helps in walking but causes wear and tear.
○ Air Resistance: Acts against objects moving through air.
2. Non-Contact Forces:
○ Gravity: Force of attraction between objects.
○ Magnetism: Attraction/repulsion between magnetic materials.
Balanced and Unbalanced Forces:
● Balanced: No change in motion.
● Unbalanced: Causes acceleration or deceleration.
Effects of Forces:
● Change in motion (speed, direction).
● Change in shape (e.g., stretching, squashing).
📘 5. The Environment
Ecosystems:
● Components:
○ Biotic: Living organisms (e.g., plants, animals).
○ Abiotic: Non-living factors (e.g., sunlight, water, temperature).
Food Chains and Webs:
● Producers: Make their own food (plants).
● Consumers:
○ Primary Consumers: Herbivores.
○ Secondary Consumers: Eat primary consumers (carnivores/omnivores).
● Decomposers: Break down dead material (e.g., bacteria, fungi).
Environmental Issues:
● Pollution:
○ Air Pollution: From vehicles and factories; causes respiratory problems.
○ Water Pollution: From sewage, oil spills; harms aquatic life.
● Conservation:
○ Protects biodiversity and natural habitats.
○ Methods: Recycling, reducing waste, protecting endangered species.
