theworldthroughoursenses 091226102905-phpapp01 (4)
TRANSCRIPT
Sensory organ Types of sense Stimulus detected
Skin TouchTouch, pressure,
pain, cold and heat
Nose Smell Chemical substances
Tongue Taste Chemicals
Ear Hearing and balance Sound
Eye Sight Light
Relationship between stimuli and senses to sensory organs
Objective : To show the relation between the five sensory organs and their stimuli.Materials:Icing sugar, fine salt, vanilla essence, oats, acid chlorideApparatus:Test tubes, evaporating dishes, litmus paper, beaker, dropperProcedures:•The activities given in the table below are carried out and observations are recorded.•Table 1.1 to be completed to show the relation between the sensory organs and their stimuli.
Activity Observation
(a)A few drops of chloride acids
are added to litmus paper.
(b) Three beaker of the same size are filled
with different volumes of water. Then the
edge of each beaker is tapped with glass
rod
(c) 10cm3 of water and a few drops of
vanilla essence in 10cm3 of water are
placed in separate test tubes and sniffed
(d) Dry oats and wet oats placed in separate
evaporating dishes are touched with the
fingers and compared.
(e) Fine salt and icing sugar, placed on
separate evaporating dishes, are tasted
and compared.
Activity Observation
(a)A few drops of chloride acids
are added to litmus paper.
Litmus paper changes to red.
(b) Three beaker of the same size are filled
with different volumes of water. Then the
edge of each beaker is tapped with glass
rod
Sounds are heard.
(c) 10cm3 of water and a few drops of
vanilla essence in 10cm3 of water are
placed in separate test tubes and sniffed
Vanilla essence gives a fragrant smell.
Water does not have any smell.
(d) Dry oats and wet oats placed in separate
evaporating dishes are touched with the
fingers and compared.
Wet oat re starchy.
Dry oat are powdery.
(e) Fine salt and icing sugar, placed on
separate evaporating dishes, are tasted
and compared.
Salt tastes salty.
Sugar taste sweet.