vi class question mpaper 2014
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8/10/2019 VI Class Question mPaper 2014
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JAWAHAR NAVODAYA VIDYALAYA ALMATTI DAM SITE BIJAPUR DIST
CLASS :--- VI SUB :- SCIENCE MARKS 90
SUMMATIVE ASSESSMENT I TIME = 3Hrs
Q NO I A) MULTIPLE CHOICE QUESTIONS 1 X 10 = 10
01.
Rahul is suffering from scurvy which food should be included in his diet to over come this
disease.a)
Rice b) Citrus fruits c) Green vegetables d)Roughage
02.
The Natural fiber that is obtained from insects is called
a)
Wool b) Cotton c) Silk d) Jute
03.Digestion of food is a ----------------------
a) physical change b) chemical change c) None of these d) all of these
04. A liquid used to test the presence of starch is
a) Salt solution b) oil c) Iodine d) Sugar solution
05. The part of jute plant used to make fiber is
a) Flower b) Leaf c) Stem d) Root
06. Rusting of Iron is a
a) Chemical change b) Chemical reversible change c) Chemical irreversible change
d) physical change
07. The process of filtration can be used to separate
a) Sand and Water b) salt and Water c) sand and stone d) Iron pieces and sand
08. a mixture of wheat and husk can be Separated by
a) filtration b) decantation c) sieving d) Evaporation
09. A material not allowed to pass light through them is called
a) transparent Object b) Translucent Object c) Opaque object d) None of these
10. Burning of paper is a ---------------------------
a) Fast change b) slow change c) Useful change d) All these change
B) IDENTIFY THE GIVEN BELOW PICTURES 1X 5 = 05
A) B) C) D)
E)
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C) Write the scientific terms for the following 1x5 =05
( condiments and spices , herbivorous, Sedimentation , Saturation, vitamins and Minerals ,
D. vitamins )
01. Settling down of the heavy insoluble impurity present in water
02. people who only eats plants and plants products
03. vegetables and fruits are rich source of04. Solution in which no more solute can dissolve at a given temperature
05. parts of plants that are added to food to add flavor to it
Q NO II VERY SHORT ANSWER QUESTIONS 1X 10 = 10
01.Conversion of milk in to curd is which type of change
02. Two drops of iodine solution are put on a slice of bread why does bread turn Blue – black in
Color.
03.
The process of beating all the grains from the chaff
04.
Bursting of a cracker
05.
Explain the method of separation used to separate
a)
Salt from sea water
b)
Stones from pluses and wheat
06.
Name any three natural plant fibers
07.
Give one example of plant whose more than one part is eaten as food
08.
Which is the simplest carbohydrate
09.
What is ginning
10.
Why plants are green in color
Q.NO .III ANSWER THE FOLLOWING QUESTIONS 2X11 =22
01. Why we eat Sprouted seeds
02. what are Ingredients
03. Write the difference between Knitting and Weaving
04. Why water is important for our body
05. Classify the following fibers as natural and Synthetic
Nylon , Jute , wool , Polyester, Cotton , silk , and Coir.
06. How translucent object is differ from transparent
07. what is Winnowing ? where it is used
08. name any two chemical and reversible changes
09. classify the following in to groups
Beat root , Lady’s fingers , Palak cucumber , carrot ,sweet potato, tomato coriander ,radish
and Menthi
10 What is Balanced diet
11.
How did early man covered his body.Q.NO IV ANSWER THE FOLLOWING QUESTIONS 3X 6 =18
01. How can you detect the presence of proteins in a given food items.
02. Raghav is given a glass bottle with some white substance in it that is either chalk or sugar
How can you find .
03. write two advantages of classifying Materials
04. Fish eating is more common in the state of West Bengal and Odisha than in Punjab and Uttar
Pradesh .
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05. Write a short note on jute
06. Study the picture given below and state the kind of change they show
Q.NO VI ANSWER THE FOLLOWING QUESTIONS 4X5 =20
01. Draw a neat labelled diagram of typical plant
02. Identify the following pictures and where it can be used
a) b) c)
D E
03. How salt is prepared from sea water explain.
04
a).What are ways we can think of avoid wastage of food
b)What are deficiency disease ? name five deficiency disease
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