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UNIT – 1: Biology
Chapter 1 Nutrition and Digestion System
What is Nutrition
Chapter 2: The Digestive Process in Human Beings
The Digestive Process
The Small Intestine
The Large Intestine
Glossary Related To Digestive System
Chapter 3: Functions of Heart and Kidney
Chapter 4: Skeleton System
The Skeleton Serves Six Major Functions.
Chapter 5: Table for Diseases, Factors and Symptoms
Chapter 6: Reproduction
Sexual Reproduction in Flowering Plants
Types of Pollination
Artificial Methods of Vegetative Reproduction
Chapter 7: Respiration in Human Beings the Pathway
Central Control of Breathing
Vital Capacity of Lung
Chapter 8: Parts of Cell and their Functions
Chapter 9: Basics of Cell Division, Mitosis and Meiosis
Chapter 10: Tissue System
Chapter 11: Sex Determination in Humans, Birds and Bees
Sex Determination in Humans
Sex Determination in Birds
Chapter 12: Monoclonal Antibodies
Chapter 13: Basics of Antigen-Antibody
Chapter 14: Table and Diagram on ABO Blood Group, RH Factor
UNIT – 2: PHYSICS
Chapter 1: The Universe
What is Universe
Why Stars are of Different Colors
What are Meteors
The Solar System
Uranus and Neptune
Chapter 2: Magnetism and Electricity, Nuclear Physics
Other types of magnetism
Magnetic mono poles
Chapter 3: Sound: Echo, Resonance, Doppler Effect, Sonic Boom, Dolby .
The Doppler Effect
A Sonic Boom
Chapter 4: Principles Behind Rainbow, LCD, Camera Microscope, LASER, Compact Disc
Chapter 5: Optics: Convex and Concave Glasses: Differences, Applications, And Re-fractions
Chapter 6: Pressure Cookers, DTH TV, Radar, Oven, Night Vision Goggles, Refrigeration
DTH TV- Direct to Home Television
How does DTH really differ from cable TV?
Methods of Refrigeration Can Be Classified As Non-Cyclic, Cyclic, Thermoelectric and
Chapter 7: Solar Cooker, Thermo flask, Car Engine Radiator, Air Conditioners
Simple Solar Cookers Use the Following Basic Principles
Air Conditioners Have the Following Uses
Chapter 8: Concepts and Principles Behind Heat, Electronic Thermometer, Radiation
Chapter 9: Densities, Surface Tension, Viscosity
The Working Principles Behind Artificial Satellites
Chapter 10: Newton’s Laws and Their Practical Application
Everyday Applications of Newton’s First Law
UNIT – 3: Chemistry
Chapter 1: The Three Laws of Thermodynamics
Chapter 2: Polysaccharides-Use and Sources
Functions of Polysaccharides
Chapter 3: Biotech Nanotech and Their Applications
The Applications of Nanotechnology
Chapter 4: Emulsion and Gels
Emulsion is Also Used in Firefighting.
Chapter 5: Colloids-Basic Definition, Table of Types of Colloidal System
Chapter 6: Basics of Metal Extraction, Petroleum, Steel, Rusting, Cement Glass
Chapter 7: Carbon, Its Compounds and Allotropes, Carbon Cycles
Chapter 8: Oxidation-Reduction Mechanism and Examples
Chapter 9: Concept of Solubility
Chapter 10: Use of Chemical Compound
Here are some examples of Chemical compounds and their uses
UNIT – 4: Agriculture
Chapter 1: Type of Plants, Medicinal Plants, Bio Insecticides
Spore Bearing Plants
Monocotyledons and Dicotyledons
Different Types of Plants
Medicinal Plants: Examples and Uses
UNIT – 5: Animal Husbandry
Chapter 1: Animal Husbandry Artificial Insemination
Dual Purpose Breeds
Appendix A: Questions (200 Multiple Choice Questions)
WHAT IS NUTRITION
Nutrition is the process of acquiring energy and food materials. Nutrition is the provision, to
cells and organisms, of the materials necessary (in the form of food) to support life. The human
body contains chemical compounds, such as water, carbohydrates (sugar, starch, and fiber),
amino acids (in proteins), fatty acids (in lipids), and nucleic acids (DNA and RNA). These
compounds in turn consist of elements such as carbon, hydrogen, oxygen, nitrogen,
phosphorus, calcium, iron, zinc, magnesium, manganese, and so on. All of these chemical
compounds and elements occur in various forms and combinations (e.g. hormones, vitamins,
phospholipids, hydroxyapatite), both in the human body and in the plant and animal organisms
that humans eat.
What is Nutrient-A nutrient is a chemical that an organism needs to live and grow or a
substance used in an organism’s metabolism which must be taken in from its environment.
They are used to build and repair tissues, regulate body processes and are converted to and
used as energy.
Classification of Nutrient-: There are six major classes of nutrients- Carbohydrates, protein,
vitamins, minerals, fats and water.
Nature- A Carbohydrate is an organic compound that consists only of Carbon, Hydrogen and
Oxygen. It is divided into four chemical groupings: monosaccharides, disaccharides,
oligosaccharides, and polysaccharides. For example, blood sugar is the monosaccharide
glucose, table sugar is the disaccharide sucrose, and milk sugar is the disaccharide lactose.
Function- Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for
the storage of energy (e.g., starch and glycogen), and as structural components (e.g., cellulose
in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important
component of coenzymes (e.g., ATP, FAD, and NAD) and the backbone of the genetic molecule
known as RNA. The related deoxyribose is a component of DNA. Saccharides and their
derivatives include many other important biomolecules that play key roles in the immune
system, fertilization, preventing pathogenesis, blood clotting, and development.
Source-Starch (such as cereals, bread, and pasta) or simple carbohydrates, such as sugar (found
in candy, jams, and desserts).
Fats consist of a wide group of compounds that are generally soluble in organic solvents and
generally insoluble in water. Fats can be categorized into saturated fats and unsaturated fats.
Function-Fat provides needed energy. It is difficult to eat the large amounts of food in a very
low fat diet to get all the energy you need.
Fat is needed to prevent essential fatty acid deficiency.
Fat is needed so your body can absorb the fat soluble vitamins A, S, E, K, and prevent
deficiencies of these vitamins.
Fat provides flavor and texture to help prevent food from being bland and dry.
Fat may help your body produce endorphins (natural substances in the brain that
produce pleasurable feelings).
Source- Mutton, Milk, Egg Etc. are rich in fat.
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General Science Ebook Download