As the tests are designed for evaluation of experimental skills of candidates, all the students are expected to read the instructions carefully, fully understand the given task, make a mental plan of performing the task within the given time.
They are also expected to be familiar with the ideas of -
1. Use of all the components in a compass/geometrical instrument box.
2. Geometrical constructions, calculations of perimeters, surface areas, volumes of all regular bodies.
3. Least count and range of instruments.
4. Selection of proper instruments for measurement of a particular quantity'.
5. Making observations at eye level.
6. Adjustments of the apparatus given in the given space such that the readings can be taken comfortably.
7. Systematically record the readings.
8. Apply the knowledge of the topics and draw conclusion from the experimental findings.
Instruments and concepts for:
PHYSICS
Simple measurements of all fundamental quantities –
Length – Use of meter scale, foot ruler, measuring tape, vernier callipers, Micrometre screw gauge.
Mass – Use of spring balance, weighing scales.
Time – Use of regular clocks, watches, stop clock, stop watches.
Temperature – Use of clinical and laboratory thermometers.
Angle – Use of protractor,
Area – Calculations from measurements of regular bodies, determination of area of a surface using a graph paper.
Volume – Calculation from measurements of regular solid bodies, use of measuring flasks, burettes, pipets, use of conical flasks, use of droppers and syringes.
Tracing of light rays for –
Reflection on a plane mirror, locating image of an object due to reflection on a plane mirror by tracing two rays, removing parallax.
Refraction through a transparent medium – glass slab, liquid in a container.
Measurement of angle of incidence, reflection, refraction.
CHEMISTRY
Use of glassware in Chemistry experiments especially burettes, pipettes. measuring cylinders, syringes, thermometers, volumetric flasks, stop watch.
Simple volumetric analysis using titration method.
Identification of physical properties of given substances/ compounds.
Identification and classification of chemical elements from atomic structures.
Concept of pH, use of pH papers/pH indicators.
Types of chemical reactions, Types of salts, Acids and Bases.
Chemistry in everyday life eg. and Kitchen Chemistry.
BIOLOGY
Identification of food grains, pulses, different cooking oils etc – kitchen items – by smell, touch etc (food items are included in schools, and kitchen is one of the best laboratories).
Identification of plants from seeds, leaves, Classification from roots, animal families etc.
Identification of animal from body parts.
LABORATORY MANNERS
Before starting the experiment (Planning):
Be sure about:
◦ What you are measuring
◦ Plan of Action
◦ Apparatus needed and if it’s not available
◦ Time management
◦ Objectives and are they realistic?
◦ Proper alignment
During the experiment
◦ Arrangement of the apparatus
◦ Be honest in recording your observations
◦ Strictly follow the precautions (especially while handling chemicals).
◦ Tidiness and care of the apparatus
◦ Work ethics
After the experiment
◦ Reporting the results
◦ Rearranging everything back
You have successfully completed an experiment when,
◦ You are crystal clear about the science behind it
◦ You are confident about your observations
◦ This does not mean that you must get “right” answer
◦ You can explain how and why for each part of the experiment to a third person
◦ You are aware about limitations of your experiment
◦ Made an ordered report of your experiment
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