The document discusses various measurement units and their importance for accuracy and consistency. It also discusses types of microorganisms and diseases, states of matter, energy transformation in appliances, sources of energy, and food preservation processes like salting, freezing, drying, and smoking that slow bacteria growth to extend food's shelf life.
1. MEASUREMENT VOLUME LENGTH AREA TIME MASS IMPORTANCE OF STANDARD UNIT SOLID LIQUID Standard units Standard units Standard units Standard units Tools Formula The way to measure. Tools Mm ,cm, m ,km Area= leagth x wigth Mm ,cm, m ,km Mm ,cm, m Second minute hour Digital clock ,watch,wrist watch,clock Mg,g,kg Lever balance,kitchen scale,beam balance,electronic balance For accuracy and consistency easy to communicate and understanding Measuring cylinder Ml ,liter Lergth x width x leight Measuring tape Armspan String Cubit Ruler Standard units Standard units Formula Tools
3. DISPERSAL OF SEEDS Characteristics Characteristics Characteristics Characteristics Have fine hairs Example : Have bright colours Have waxy skins Example : Example : Example :
4. TYPES OF MICROORGANISMS Types of diseases Types of diseases Types of diseases Types of diseases Influenza Ways to prevent diseases from spreading Wash your hands before handling food or after using the toilet. Cholera
5. STATES OF MATTER PROPERTIES Has a fixed volume PROPERTIES PROPERTIES Can flow Occupies space
6. Exampel of appliances that make use of energy transform To save cost c) Kicking Ball a) Moving Car b) Lighting Candle Food Water Sun Fuel Batteries Reduce pollution Avoid wastage Heat Light Electrical Kinetic Chemical By living things to carry out life processes-moving to move,boil,melt Some energy resources cannot be replenished when used up WHY USE ENERGY WISELY FORM OF ENERGY WHY ENERGY IS NEEDED? CAN BE TRANSFORMED SOURCES OF ENERGY ENERGY Wind Sound
7. 1.2 Food Preservation ( Process whereby food turning Bad is slowed down Example Eggs, water Reason ……………… .. ……………… .. Example Egg, vegetables, fruits Reason Cold temperature slow down the growth of bacteria and fungi Example ………………… .. Reason Bacteria and fungi cannot grow without water Example …………………… Reason Bacteria and fungi cannot grow without water Reason Destroy microorganism Example Meat, yogurt Reason Bacteria and fungi cannot grow without air Example ……………………… Reason Bacteria and fungi cannot grow in very Salt substances Example ………………… . Reason ………………… . ………………… . ………………… . Example Fish, meat …………… . Bottling/ canning Salting Freezing Reason Prevents the growth of bacteria and fungi Example Fruits, chili, fish ……………… . Reason slow down the loss of water Example ………………… .. Waxing Boiling ……………… . Drying Vacuum packing Reason ………………… .. ………………… . Example Fish and meat Smoking
