Marking Scheme

Secondary

October - November, 2000

Subject - Home Science

(216)

Part -A

Maximum Marks 20

Answers Q.No. Answer Q.No.

Set A B C Set A B C

XXI/IS/O/1

A 1 5 6

C 2 1 4

D 3 - 7

C 4 2 8

B 5 7 -

D 6 3 -

C 7 - 3

A 8 4 2

C 9 - 11

A 10 12 15

B 11 - -

D 12 15 16

D 13 11 14

B 14 16 12

C 15 13 10

A 16 14 -

D 17 19 -

C 18 22 24

B 19 20 18

B 20 18 22

B 21 23 19

B 22 - 20

C 23 24 -

A 24 - 23

B 25 - 27

D 26 28 30

B 27 31 -

D 28 29 32

A 29 26 26

C 30 - -

A 31 27 28

D 32 25 31

B 33 37 -

C 34 40 -

B 35 - 39

C 36 39 34

C 37 33 40

A 38 34 35

C 39 - 36

C 40 36 38

(½ marks for each correct answer)

Part -A

New Questions for Set B New Questions for Set C

Q. NO. Answer Q. No. Answer

6 B 1 B

8 B 5 A

9 A 9 A

10 C 13 B

17 D 17 C

21 B 21 D

30 A 25 B

32 A 29 C

35 B 33 A

38 C 37 B

Part - B

Maximum Marks : 65

Q. No Expected Value Points For dISTRIBUTION Total

a b c EAch Step OF MARKS

1 2 3 Precautions while using a pressure cooker are :

(i) the hole from where the steam comes out must not be
blocked

(ii) do not lift the weight to let the steam out of the
pressure cooker

(iii) the gasket must be regularly checked

(iv) do not fill the cooker more than 2/3 mark each

2. 4 1 Selection of an equipment : ×4=2 2

(i) It must save time/energy

(II) Equipment material should be easy to clean

(iii) It must be safe

(iv) It must carry a guarantee of service mark each

(v) Cost of equipment is reasonable (any four) ×4=2 marks 2

3 1 4 Making water safe for human consumption

(i) straining

(ii) boiling

(iii) bleaching

(iv) chlorine tablets/drops

(v) filters

(any four with one line explanation) mark each

4 3 2 Causes of fire : ×4=2 marks 2

(i) misuse of matches

(ii) filling oil in a lighted stove

(iii) lighted cigarette, hot ashes thrown on rubbish

(iv) naked oil lamps or stoves.

(v) misuse or careless handling of inflammable liquids like
petrol, paints etc.

(vi) faulty electrical equipments and wiring mark each

(vi) faulty electrical equipments and wiring ×4=2 marks 2

(vii) careless use of fire crackers. (any four)

Q. No Expected Value Points For dISTRIBUTION Total

a b c EAch Step OF MARKS

5 - 8 Properties of wool :

(i) Length = staple fibre as well as long fibre

(ii) Appearance = dull, wavy and rough

(iii) Moisture absorption = somewhat water repellent
but can absorb large quantities of water

(iv) Conductor of heat = bad mark each

(v) Strength = weak fibre, becomes weaker when wet ×4=2 marks 2
(any four)

6 5 7 A finish is anything that is done to a fabric after
weaving or knitting to chanage the appearance, the 1 mark
hand and feel the performance. + mark

Classification of finishes: 2 mark 2

- Basic finishes eg. scouring etc.

- Special finishes eg. mercerisation etc.

7 9 9 Need for washing clothes :

(i) good for personal hygiene mark each

(ii) clothes look neat and fresh ×4=2 marks

(iii) removes stains

(iv) maintains the strength of the fabric 2

8 - - Removal of grass stain from white coloured cotton
trouser :

Fresh : wash with soap and water

Old : Dip the stained portion in methylated spirit 1+1=2 marks 2

9 8 - Ready made garments :

Advanctages :

(i) can be worn immediately after buying

(ii) saves time

(iii) are cheaper because they are produced in large
quantities

(iv) can see the complete dress before buying

(v) sometimes they have special finishes on them

(vi) are of latest fashion

(vii) can be tried on for fitting before buying marks each

Q. No Expected Value Points For dISTRIBUTION Total

a b c EAch Step OF MARKS

(viii) can select the esign, colour and style that suits you ×2=1
(any two)

Disadvantages :

(i) quality of materials used may not be good.

(ii) workmanship may not be good and price very high

(iii) no extra material inside for alterations

(iv) fitting may not be very good

(v) fasteners may not be firmly stitched.

(vi) may not get the exact design and colour mark 2

(vii) lot of people wear the same type of garment (any two) ×2=1 mark

10 11 12 Factors influencing motor development :

(i) A child learns simple things first

(ii) Motor development is affected by practice mark each

(iii) Eye hadn co-ordination comes as th child grows ×4 =2 marks 2

(iv) Handedness

11 12 10 Care during pregancny :

(i) Nutrition (ii) Weight (iii) Medicines (iv) Clothes mark each

(v) Exercise (Any four) ×4=2 marks 2

12 10 11 Characteristics of play :

(i) Play is natural

(ii) Play is serious

(iii) Play is passive

(iv) Play is exploratory

(v) Play is active (any four) ×4=2 marks 2

13 - - Signifcance of water :

(i) helps body cells to do their work mark each

(ii) helps in food digestion and transporation of nutrients ×4=2 2
to different cells of the body.

(iii) helps to maintain constant body temperature

(iv) helps to remove waste products from the body in form
of urine

14 - - Effect of cooking on proteins :

Q. No Expected Value Points For dISTRIBUTION Total

a b c EAch Step OF MARKS

(i) it gets leathery and tough when cooked at high 1
temperature

(ii) it also becomes difficult to digest 1 2

15 13 14 Combination of foods : It is the process of combining
cheaper and commonly available foods from different
food groups to improve the quality of nutrients.

Advantages : mark

(i) improves the qulity of nutrients

(ii) use cheaper and easily available foods that enhance mark each
the nutrient content of food ×3=1 mark

(iii) provide balanced diet to the family. 2

16 18 17 Management : it is a process of controlling / organising
whatever we have, to achieve what we want. 1 mark
steps of management :

(i) Planning mark each

(ii) Organising ×4=2 mark

(iii) Implementing 3

(iv) Evaluating

17 - 18 Consumer rights :

(i) right to safety

(ii) right to be informed mark each

(iii) right to choose ×6=3 mark

(iv) right to be heard

(v) right to redressal 3

(vi) right to consumer education

18 17 - Factors influencing the spending plan :

(i) income

(ii) size of family

(iii) age of family members mark each

(iv) place of residence ×6=3 marks

(v) skills

(vi) savings
(brief explantion of each) 3

Q. No Expected Value Points For dISTRIBUTION Total

a b c EAch Step OF MARKS

19 20 - Health : It is a state of complete physical, mental and
social well being and not merely the absence of disease 1 mark

Factors affecting health of an individual :

(i) Eating habits

(ii) Personal hygiene & cleanliness

(iii) Climate and clothing mark each

(iv) Clean environment ×4=2 marks 2

(v) Physical activity and rest

(vi) Safety measures at play and work

(vii) Influence of drugs and alcohol
(any four)

20 - 21 Immunisation shedule ;

1½-9 months - BCG Vaccines

1½-9 months - 3 doses of DPT & polio vaccine at
intervals of 4-6 weeks each.

9-12 months - chicken pox

9-12 months - measles vaccine

1-2 years - 1st booster dose for DPT and Polio × 6 =3

5-6 years - DT booster 3

21 19 20 Thread worm infestation :

Causes :

(i) spreads through dirty finger nails and ×2=1 mark
improper peronal hygiene

(ii) worms live in large intestines and rectum. The come
out at night to lay eggs.

Symptoms :

(i) Irritation around the anus

(ii) worms are seen in stools as one cm long white or 1 mark
pink thread like creature

Prevention and care :

(i) Nails must be cut short ×2=1 mark

(ii) Maintain personal cleanliness 3

22 24 23 Fabric related properties influencing fabric selection :

(i) properties of fibres

Q. No Expected Value Points For dISTRIBUTION Total

a b c EAch Step OF MARKS

(ii) fabric construction techniques 1 mark each

(iii) finishes applied 1×3=3 marks 3

(brief explation of each)

23 - - Pysical needs :

- Food

- Sleep mark each

- Activity ×3=1

- Proper clothing

- Protection from diseases (any three)

Results if not fulfilled :

- Malformation

- Irritable

- Growth retardation

- Frequent illness mark each

- Death (any three) ×3=1 3

24 23 22 Argemone seeds are used to adulterate mustard seeds

Detection :

Mustard seeds are smooth and round 1 mark

Argemone seeds have rough surface and are not
exactly round. 1 mark

Effect on health

- swelling of feet and legs +

- changes in eye resulting in blindness 1 mark

- enlargement of liver 1+1+1=3 marks 3

- cancer

- death (any two)

25 26 25 Selection of toys :

(i) Toys must be safe

(ii) Toys must be inexpensive 1 mark each

(iii) Toys must be stong and durable 1×4=4 marks

(iv) Toys must be atractive (brief explanation of each) 4

Q. No Expected Value Points For dISTRIBUTION Total

a b c EAch Step OF MARKS

26 25 26 Methods of food preservation at home :

(i) Dehydration

(ii) Lowering temperature 1 mark each

(iii) Increasing temperature 1×4=4 marks 4

(iv) Using preservatives

(brief explantion of each with examples)

XXI/IS/O/1 B

Note : New Questions for Set B

Part - B

Maximum Marks : 65

Q. No Expected Value Points For dISTRIBUTION Total

b EAch Step OF MARKS

6 Mehndi stain :

Fresh : Dip in warm milk for half an hour 1mark

Old : Repeat the above 1 mark 2

2 or 3 times

7 Properties of nylon :

(i) length - any desired length because it is a man -made
fibre

(ii) Appearance -smooth and shiny

(iii) Moisture absorption - does not absorb moisture eaisly

(iv) Conductor of heat : Poor conductor of heat mark each

(v) Strength - strongest ×4=2 marks 2

(any four)

14 Factors affecting selection of food item :

(i) Quality and cost

(ii) Standardisation Marks 1mark each

(breif explanation of each) 1×2=2 marks 2

15 Effect of cooking on Vitamin A:

(i) Not much effect of cooking 1 mark each

(ii) On frying vitamin A comes out from the food and goes
into oil. 1×2=2 marks 2

16 Points of information on the label of medicine

(i) Name of the product

(ii) Trade and brand name

(iii) Manufacturer's name and address

(iv) Contents

(v) Use of product

(vi) Directions for use

(vii) Warning and precaution to be kept in mind while using

Q. No Expected Value Points For dISTRIBUTION Total

b EAch Step OF MARKS

(viii) manufacuring and expiry date mark each

(ix) Dosage ×6=3 marks 3

(x) Cost

(any six)

21 Preventive measures against spread of communicable diseases

(i) belongs of patient should be kept separately.

(ii) safe drinking water

(iii) covered food

(iv) wash fruits and vegetables before use

(v) wash all untensils

(vi) wash hand

(vii) well ventilated rooms.

(viii) avoid crowded places

(ix) maintain personal hygiene

(x) keep your house and surroundings clean

(xi) do not spit mark for each

(xii) immunize child ×6=3 marks 3

(any six)

22 Principles of development :

(i) Development involves change

(ii) Rate of development at diffrent age levels is different

(iii) Development is sequential and orderly

(iv) Development takes place from head down wards

(v) Development takes place from the centre to the outsides mark each

(vi) Rate of development is different for different individuals ×6=3 marks 3

Note : New Questions for Set C

XXI/IS/O/1 C

Q. No Expected Value Points For dISTRIBUTION Total

c EAch Step OF MARKS

5 Stain : It is an unward mark of discolouration on a fabric
caused due to contact with another substance, which can
not be removed by the normal washing process and
requires special treatment

Identification of a unknown stain : mark

(i) Colour

(ii) Smell ×3=1mark

(iii) Feel 2

6 Tailor- Made germents

Advantage :

(i) can get the design of your choice made.

(ii) design not as comman as when you buy a readymade
dress

(iii) can purchase good quality material

(iv) saves time you would spend mark each

on stitching the garment yourself ×2=1 mark

(any two)

Disadvantages :

(i) Tailor may change the design on his own and you have
to accept the design

(ii) the finish or fitting of the garment may not to accept his
design

(iii) The tailor may use bad quality thread and fasteners.

(iv) Tailor ask for too much cloth so the cost of the
garment increases.

(v) You may have to visit the tailor atleast twice. mark each

(any two) ×2=1mark 2

13 Uses of food :

(i) Food gives energy to do work

(ii) Food helps in the growth and repair of tissues

(iii) Food gives the strength to fight against dasease
causing germs.

Q. No Expected Value Points For dISTRIBUTION Total

c EAch Step OF MARKS

(iv) Food helps in regulating body functions mark each

(v) Food gives mental and psychological satisfaction ×4=2 marks 2

(any four)

15 Effect of cooking on vitamin C:

(i) On cooking, looses vitamin C

(ii) On adding cooking soda to food-loose vitamin C

(iii) On throwing away water in which food is cooked-
looses vitamin C

(iv) Cooking for long periods-loose vitamin C ×4=2 marks 2

16 Saving : the money left after spending on the various things
necessary for everyday living is called savings. 1 mark

Need for saving :

(i) Special needs of the family

(ii) Emergencies

(iii) Retirement and old age ×4=2

(iv) Making life comfortable 3 3

19 Health emergency : It is a situation in which the health of
a persons is an danger because of a sudden accident or
illness, and immediate help is needed to save his life. 1 mark

Importance of giving first-aid to a patient :

(i) saves life

(ii) reduces pain

(iii) helps in early recovery ×4=2 marks 3

(iv) prevents condition from worsening

24 Influence of play on the social and emotional development
of a child.

(i) learn to share

(ii) learn to wait for their turn

(iii) learn adult roles by imitation

(iv) learn to control emotions mark each

(v) learn to be honest ×6=3 marks

(vi) helps to make a child feel satisfied and let out emotions 3