Saturday 29 August 2015

MRS ROSHAN IRFAN OFFERS TEACHING SERVICES

Mrs Roshan Irfan Of Mama Parsi School
&
Engineer Arsalan of NED 
offers their teaching services for class IX & X students to get A-one Grade Marks in almost all science subjects including Physics, Chemistry and Mathematics. 
English Conversation classes for kids up to 6 years of age are also offered.

Contact Number: 03003562114

Saturday 12 April 2014

Hydrocarbon

Alkanes, Alkene and Alkynes

FOR CLASS X:

12.1.4 Describe that alkynes are more unsaturated compounds than alkenes?






12.4.3 Describe that the combustion of Alkanes provide energy for heating and cooking?

12.4.4.Show the preparation of alkanes from the hydrogeneration of alkenes and alkynes and reduction of alkyl halides using chemical equations?



12.5.1 Describe the plane and angles formed by carbon atoms?


12.5.2 Describe the physical properties of ethene or ethylene?









12.5.3 Show the preparation of alkenes from dehydration of alcohols and dehydrohalogenation of alkylhalides using chemical equations?







Thursday 27 March 2014

FOR CLASS X

Why Agricultural and Nutritional Sciences are Vital?

Nutritional Sciences:-
Nutritional science is a discipline that opens a variety of doors in the medical, public, private and academic sectors. Nutritional scientists help prevent diseases, bolster health, monitor the nutritional needs of athletes, produce healthy and tasty food products and educate others on nutrition. Since health is impossible without adequate nutrients, nutritional scientists play a vital role for those interested in improving general health and well-being and those looking to produce healthy food products.

Agricultural Sciences:-
Agricultural science is a broad multidisciplinary field that encompasses the parts of exact, natural, economic and social sciences that are used in the practice and understanding of agriculture. (Veterinary science, but not animal science, is often excluded from the definition.)
Agricultural sciences include research and development on:
Production techniques (e.g., irrigation management, recommended nitrogen inputs)
Improving agricultural productivity in terms of quantity and quality (e.g., selection of drought-resistant crops and animals, development of new pesticides, yield-sensing technologies, simulation models of crop growth, in-vitro cell culture techniques)
Transformation of primary products into end-consumer products (e.g., production, preservation, and packaging of dairy products)
Prevention and correction of adverse environmental effects (e.g., soil degradation, waste management, bioremediation)
Theoretical production ecology, relating to crop production modeling

Traditional agricultural systems, sometimes termed subsistence agriculture, which feed most of the poorest people in the world. These systems are of interest as they sometimes retain a level of integration with natural ecological systems greater than that of industrial agriculture, which may be more sustainable than some modern agricultural systems.

Vitamins

Definition:-
Any of various fat-soluble or water-soluble organic substances essential in minute amounts for normal growth and activity of the body and obtained naturally from plant and animal foods.

Vitamins Explained:-
Vitamins are divided into two groups: fat-soluble vitamins and water-soluble vitamins. Vitamins A, D, E, and K are fat-soluble vitamins stored in fatty tissue and the liver. Water-soluble vitamins, vitamins B and C, aren't stored but used immediately by the body. Although vitamins are needed in small doses, they are essential for proper cell function and growth.

The Importance of Vitamins:-
The body needs the nutrition found in vitamins to be healthy and function properly. Most of the vitamins needed are found in foods. When the body fails to receive the needed vitamins, deficiencies can develop and result in health issues. Often doctors prescribe vitamin supplements to make up shortages. Fat-soluble vitamins, such as vitamins A, D, E and K, are able to be stored in body fat, so an excessive intake won't be toxic. However, water-soluble vitamins such as vitamins B and C aren't stored in the body and must be taken regularly. Excess amounts wash out of the body as sweat and urine.

Macro Minerals:-
Macro Minerals are those which are needed by plant in higher quantity.eg Oxygen, sulphur, nitrogen, hydrogen etc

Micro Minerals:-
Micro minerals are those which are need by the plant in minute quantity.eg chlorine, etc 

Sources Of Carbohydrates:-
Starches As Sources of Carbohydrates:-
Starch-containing foods can be divided into four classifications:

Starchy Vegetables
 All kinds of potatoes are in this classification. Also included are yams, winter squashes (such as buttercup, hubbard and banana squashes), pumpkin, caladium root, taro root, cassava root and Jerusalem artichokes. (Note: Technically, squashes and pumpkins are fruits.)

Mildly Starchy Vegetables
 This classification includes carrots, cauliflower, beets, rutabaga and salsify.

Cereal Grains
This includes all cereals, whether they're whole or refined, raw or cooked. Examples are wheat, rye, barley, rice, millet, buckwheat and oats.

Legumes
This includes peanuts, lentils, peas and beans.

Uses of Carbohydrates:-
1.     Carbohydrates  are one of the macro-nutrients that provide the body with  energy.
2.     Carbohydrates  are one of the macro-nutrients that provide the body with  protein.
3.     Carbohydrates  are one of the macro-nutrients that provide the body with  fats.

Sources of proteins:-
·        Proteins can be obtained from various food sources including dairy products, eggs, meat, fish, vegetables, and legumes.

Uses of Proteins:-
1.     Proteins have many functions. They serve as enzymatic catalysts, are used as transport molecules (hemoglobin transports oxygen) and storage molecules (iron is stored in the liver as a complex with the protein ferritin).
2.     They are used in movement (proteins are the major component of muscles).
3.     They are needed for mechanical support (skin and bone contain collagen-a fibrous protein).
4.     they mediate cell responses (rhodopsin is a protein in the eye which is used for vision).
5.     Antibody proteins are needed for immune protection.

Sources of Lipids:-
Lipids are organic compounds (chemicals built of the element carbon). In addition to carbon atoms, they consist mostly hydrogen, with a relatively low content of oxygen, nitrogen and other elements, as compared to other compounds found in biology. They are hydrophobic, meaning insoluble in water. In some cases, however, they can include hydrophillic--"water-loving" entities--such as phosphate groups, in which case they can dissolve both in oil and water. Types of lipids include oils and fats, waxes, steroids, phospholipids and similar compounds.

Uses of lipids:-
·        Energy
·        Cells
·        Vitamins
·        Transmission

Sources of nucleic acids:-
·        Vegetable Sources
·        Meats
·        Eggs and Dairy Products
·        Brewer's Yeast and Supplements

Uses of Nucleic Acids:-
·        Identification
·        Storage
·        Carriers
·        Translation
·        Processing

Sources of Vitamins:-
·        Vitamin A
·        Vitamin D
·        Vitamin E
·        Vitamin K
·        Preserving Vitamins

Uses of Vitamins:-
Biotin
 Uses: converts fats and carbohydrates into energy; synthesises hormones and cholesterol; helps control blood sugar levels.
B Complex – a combination of most or all of the B Vitamins. General uses: converting foods into energy; growth; metabolism.
Vitamin B1 (thiamine)
 Uses: helps supports the normal function of the nervous system, muscles and heart.


Vitamin B2 (riboflavin)
 Uses: red blood cell and antibody production; respiration; and regulating human growth and reproduction.
  
 Vitamin B3 (niacin)
 Uses: in the digestive and nervous systems; promotes healthy skin. Helps balance good and bad cholesterols.

Vitamin B5 (Pantothenic Acid)
 Uses:  normal growth; metabolism of fat and sugar to energy.


Monosaccharide, Disaccharide, Trisaccharide

Monosaccharide:-
 Monosaccharides’ (from Greek monos: single, sacchar: sugar) are the most basic units of biologically important carbohydrates. They are the simplest form of sugar and are usually colorless, water-soluble, crystalline solids. Some monosaccharides have a sweet taste. Examples of monosaccharides include glucose (dextrose), fructose (laevulose), galactose, xylose and ribose. Monosaccharides are the building blocks of disaccharides such as sucrose and polysaccharides (such as cellulose and starch). Further, each carbon atom that supports a hydroxyl group (except for the first and last) is chiral, giving rise to a number of isomeric forms all with the same chemical formula. For instance, galactose and glucose are both aldohexoses, but have different chemical and physical properties.

Disaccharide:-
A disaccharide or biose is the carbohydrate formed when two monosaccharides undergo a condensation reaction which involves the elimination of a small molecule, such as water, from the functional groups only. Like monosaccharides, disaccharides form an aqueous solution when dissolved in water. Three common examples are sucrose, lactose, and maltose.
'Disaccharide' is one of the four chemical groupings of carbohydrates (monosaccharide, disaccharide, oligosaccharide, and polysaccharide).

Trisaccharides:-
Trisaccharides are oligosaccharides ('oligo'means few) composed of three monosaccharides with two glycosidic bonds connecting them. Similar to the disaccharides, each glycosidic bond can be formed between any hydroxyl group on the component monosaccharides. Even if all three component sugars are the same (e.g., glucose), different bond combinations (regiochemistry) and stereochemistry (alpha- or beta-) result in triaccharides that are diastereoisomers with different chemical and physical properties.

Enzymes

Any of various proteins, as pepsin, originating from living cells and able to produce chemical changes in organic substances by catalytic action are called enzymes.
Commercial uses of enzymes:-
1.     Enzymes are used in the production of food and drinks.
2.     Enzymes are used to produce food products cheaper and faster.
3.     The enzymes speed up the aging process of contain food products such as cheeses.
4.     Enzymes are used to preserve the leather products.
5.     Enzymes are used in the production of biofuel and fossil fuel.
Differentiate between fats and oils
Fats

1.     Fats consists of wide group of compounds that are generally soluble in organic solvents.


2.     Fats are insoluble in water.

3.     Fats are either solids or liquids at room temperature depending on their structure and composition.

4.     Fats have greasy feel, such as petroleum or crude oil.

5.     Fats form a category of lipids, which can be distinguished from other lipids by their chemical and physical properties.

Oils

1.     An oil is any neutral, non polar chemical substance that is a viscous liquid at room temperature soluble in alcohols or ethers.
2.     Oils are immiscible in water.

3.     Oils are mostly viscous liquids and are usually inflammable.



4.     Oils does not have this property.

5.     Oils do not form this category, these are obtained from animals , vegetable.

Hydrogenation of vegetable oil:-
                        Vegetable oils are trimester of glycerol and fatty acids of unsaturated long chains. These oils are hydrogenated in the presence of nickel catalyst at 250 to 300OC to form vegetable ghee.
            Vegetable oil            +          H2        Ni-----250 deg.C-------à Vegetable ghee

Importance of nucleic acids:-

1.     Nucleic acids are important for cell functioning and therefore for life also.

2.     There are two types of this acid DNA and RNA.

3.     They are tracks of hereditary information in a cell.

4.     The cell can maintain itself grow, create offspring and perform many functions.

5.     Nucleic acid are macro molecule found in cell.

6.     Nucleic acids are long molecules made up of many similar linked units.

 Bonding in protein molecule and denaturing of protein

Atoms are made up of a very small positive nucleus and shells of electrons rotating around them. When atoms join together to form molecules they form chemical bonds. The commonest types of bonds are ionic and covalent bonds. Protein is generally used to refer to the complete biological molecule in a stable conformation.

Observe and explain the denaturing of protein:-
Denaturation is a process in which proteins or nucleic acids lose the tertiary structure and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Denatured proteins can exhibit a wide range of characteristics, from loss of solubility to communal aggregation.
This concept is unrelated to denatured alcohol, which is alcohol that has been mixed with additives to make it unsuitable for human consumption.

Common examples:-
When food is cooked, some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm.
A classic example of denaturing in proteins comes from egg whites, which are largely egg albumins in water. Fresh from the eggs, egg whites are transparent and liquid. Cooking the thermally unstable whites turns them opaque, forming an interconnected solid mass. The same transformation can be effected with a denaturing chemical. Pouring egg whites into a beaker of acetone will also turn egg whites translucent and solid. The skin that forms on curdled milk is another common example of denatured protein. The cold appetizer known as ceviche is prepared by chemically "cooking" raw fish and shellfish in an acidic citrus marinade, without heat.Although denaturing egg whites is irreversible, in many other cases denaturing is reversible.
Denatured proteins can exhibit a wide range of characteristics, from loss of solubility to communal aggregation. Communal aggregation is the phenomenon of aggregation of the hydrophobic proteins to come closer and form the bonding between them, so as to reduce the total area exposed to water.



Monday 18 November 2013

Structure of Molecules

4.2.1 Notes on Drawing Dot and Cross Diagrams

CHEMISTRY NOTES FOR CLASS IX:

 Dot-and-cross diagrams of ionic compounds
You need to be able to draw dot-and-cross diagrams to show the ions in some common ionic compounds. For example:
Examples of dot-and-cross diagrams
Compound
Diagram and properties
Sodium chloride, NaCl

Diagram of bonding in sodium chloride. A sodium atom gives an electron to a chlorine atom. The result is a sodium ion (2,8)+ and a chloride ion (2,8,8)-. Both ions have full outer shells.
Sodium ions have the formula Na+, and chloride ions have the formula Cl. You need to show one sodium ion and one chloride ion.
Magnesium oxide, MgO

Diagram of bonding in magnesium oxide. A magnesium atom gives two electrons to an oxygen atom. The result is a magnesium ion (2, 8) 2+ and an oxide ion (2,8) 2-. Both ions have full outer shells.
Magnesium ions have the formula Mg2+, and oxide ions have the formula O2−. You need to show one magnesium ion and one oxide ion.
Calcium chloride, CaCl2

Diagram of bonding in calcium chloride. A calcium atom gives one electron to one chlorine atom and another electron to a second chlorine atom. The result is a calcium ion (2,8,8) 2+ and two chloride ions (2,8,8)- , (2,8,8) -. All three ions have full outer shells.
Calcium ions have the formula Ca2+, and chloride ions have the formula Cl. You need to show two chloride ions because two chloride ions are needed to balance the charge on a calcium ion.
In the exam, make sure the dots and crosses are clear but don't worry about colouring them.