ICSE Class 10 Home Science Board Exam Question Paper 2017 with Solutions

ICSE Class 10 Home Science Board Exam Question Paper with Solutions

SECTION A

Question 1.

(a) Define a complementary colour scheme. [2 Marks]

Answer:
A complementary colour scheme uses any two colours that are opposite to each other on the colour wheel.

Teacher's Note:
a) This colour scheme creates high contrast and vibrant visual effects when used together.
b) Students must mention the direct opposition on the colour wheel to secure full marks.

(b) Name any two neutral colours. [2 Marks]

Answer:
Neutral colours:
1. Black
2. White

Teacher's Note:
a) Neutral colours serve as background colours that do not compete with primary or secondary colours.
b) Other acceptable examples include Grey, Brown, Tan, and Beige.

(c) State any two advantages of a well-planned kitchen. [2 Marks]

Answer:
Advantages of a well-planned kitchen:
1. Carrying out activities smoothly without obstruction.
2. Efficient use of time and energy.

Teacher's Note:
a) Proper layout planning minimizes unnecessary movement and fatigue for the homemaker.
b) Ensure clear and concise points are written without missing functional benefits.

(d) What is the purpose of general lighting in a home? [2 Marks]

Answer:
General lighting provides:
- An area with overall illumination.
- Enables one to see and walk safely.

Teacher's Note:
a) General lighting forms the base layer of illumination for ambient visibility across rooms.
b) Differentiate general lighting from task and accent lighting in your conceptual understanding.

(e) Classify family income into two categories. [2 Marks]

Answer:
Family income from different sources is classified under:
1. Assured income
2. Possible income

Teacher's Note:
a) Assured income refers to fixed and regular earnings like salaries or pensions.
b) Possible income refers to fluctuating or supplementary earnings like overtime, bonuses, or agricultural yields.

Question 2.

(a) State two advantages of saving money in a bank. [2 Marks]

Answer:
The advantages of saving money in a bank are:
1. Safety
2. Earning interest from the bank.

Teacher's Note:
a) Banks protect savings from theft, loss, or misuse at home.
b) Deposited funds grow over time through accumulated interest.

(b) State two uses of an ATM machine. [2 Marks]

Answer:
Uses of ATM:
1. Cash withdrawals
2. Check account balances

Teacher's Note:
a) ATMs provide 24-hour accessibility to basic banking services.
b) Other valid uses include mini-statement generation and fund transfers.

(c) Define language development. [2 Marks]

Answer:
Language development can be defined as the ability to communicate through the use of meaningful words and sentences.

Teacher's Note:
a) It encompasses both receptive language (understanding) and expressive language (speaking or writing).
b) It is a crucial milestone in early childhood cognitive and social growth.

(d) Write about any two common emotional patterns seen during childhood. [2 Marks]

Answer:
Common emotional patterns:
1. Pleasant emotions e.g., affection, curiosity, joy, delight, happiness, pleasure, etc.
2. Unpleasant emotions e.g., fear, anger, jealousy, worry, etc.

Teacher's Note:
a) Children experience a wide range of intense emotions as they learn to interact with their environment.
b) Proper guidance helps children manage unpleasant emotions constructively.

(e) Define the term investment. [2 Marks]

Answer:
Investment is a process of putting surplus funds in some productive activity with the expectation of reasonable return with the assurity of capital remaining intact.

Teacher's Note:
a) Investment helps in wealth creation and financial security against future contingencies.
b) Key elements include productive deployment, expected return, and safety of principal amount.

Question 3.

(a) State any two characteristics of a balanced diet. [2 Marks]

Answer:
Characteristics of a balanced diet:
1. Caters to the calorie requirement of all age groups.
2. Caters to the individual requirement of each family member.

Teacher's Note:
a) A balanced diet includes all essential nutrients in correct proportions.
b) Students can list any two valid characteristics from standard meal planning guidelines.

(b) Mention the importance of dietary fiber for the elderly. [2 Marks]

Answer:
Importance of dietary fiber for the elderly:
Has a beneficial effect in:
1. Constipation
2. Diabetes

Teacher's Note:
a) Dietary fiber aids regular bowel movements, preventing common digestive issues in older adults.
b) It also assists in regulating blood glucose and cholesterol levels.

(c) What are the changes in food due to freezing? [2 Marks]

Answer:
Changes in food due to freezing:
1. Formation of ice crystals within the food.
2. Freezing destroys the texture of some foods.

Teacher's Note:
a) Water inside food cells expands upon freezing, which can rupture cell walls.
b) Mentioning texture alteration or moisture loss demonstrates clear understanding.

(d) Name any two common skin problems seen during adolescence. [2 Marks]

Answer:
Common skin problems during adolescence:
1. Acne
2. Blackheads

Teacher's Note:
a) Hormonal changes during puberty increase sebum production, leading to skin eruptions.
b) Proper hygiene and skincare help manage these adolescent skin issues.

(e) State any two common causes of family conflict during adolescence. [2 Marks]

Answer:
Causes of family conflict:
1. Interference from family members.
2. Want of independence.

Teacher's Note:
a) Adolescents seek autonomy, which often clashes with parental guidance and control.
b) Effective communication bridges the generation gap and reduces friction.

Question 4.

(a) What are the uses of optical brighteners in laundry? [2 Marks]

Answer:
These are used to counteract the effect of yellowness, making white fabrics appear whiter and brighter than before.

Teacher's Note:
a) Optical brighteners absorb ultraviolet light and re-emit it as blue-violet light.
b) This masks yellow discoloration on white fabrics without bleaching.

(b) Mention any two reasons for boiling cotton clothes during laundry. [2 Marks]

Answer:
Reasons for boiling clothes:
1. To disinfect.
2. To whiten and freshen.

Teacher's Note:
a) High temperatures kill germs, bacteria, and dust mites effectively.
b) Boiling is suitable mainly for white cotton and linen fabrics that can withstand high heat.

(c) State any two unfair practices carried out by traders in the market. [2 Marks]

Answer:
Unfair practices in the market:
1. Use of brand names, labels and packing similar to good quality products.
2. Offers to attract consumers may not be genuine.

Teacher's Note:
a) Counterfeiting and deceptive marketing exploit consumer trust.
b) Consumer awareness and regulatory bodies help combat these malpractices.

(d) Write about any two important consumer rights. [2 Marks]

Answer:
Consumer rights:
1. Right to safety
2. Right to be informed

Teacher's Note:
a) The right to safety protects consumers against hazardous goods and services.
b) The right to informed empowers buyers with details on quality, quantity, and price.

(e) Mention the adulterants used to contaminate the following: [2 Marks]
1. Mustard oil
2. Bengal gram

Answer:
Adulterants in:
1. Mustard oil - Argemone oil
2. Bengal gram - Kesari dal or lathyrus

Teacher's Note:
a) Food adulteration poses serious health hazards to consumers.
b) Argemone oil contamination in mustard oil can cause epidemic dropsy.

SECTION B

Question 5.

Interior decoration expresses the personality of the home maker.
In this context discuss the following:
(a) Five work centres of a kitchen. [5 Marks]

Answer:
Five work centres of a kitchen:
1. Preparation centre - for all preparations made before cooking. The centre facilitates chopping and mixing.
2. Cooking centre - where gas is placed. Requirements include heat resistant counters, wall cabinets to store spices, small utensils, and base cabinets for heavy utensils.
3. Washing centre or sink centre - for clearing and for dish washing. Equipment and materials for cleaning should be stored here.
4. Serving centre - can be a continuation or a separate table may be provided in the kitchen.
5. Storage centre - for keeping groceries, cooking utensils, and cleaning materials.

Teacher's Note:
a) Kitchen work centres follow the work triangle principle to optimize workflow and reduce fatigue.
b) Students must list and explain all five distinct centres clearly.

(b) Causes of glare from a light source. [5 Marks]

Answer:
Causes of glare:
1. Brightness of source - causes annoyance and blinding effect.
2. Total volume of light - more than desired light in the direction of eyes causes discomfort.
3. Location of the field of view - a source of light located too close to the eye causes glare.
4. Contrast with background - light source against a dark background of wall is tiring to eyes.
5. Time exposure - eye fatigue is caused if the light is within the field of view for a longer time.

Teacher's Note:
a) Glare impairs vision and causes eye strain, headaches, and visual discomfort.
b) Proper shading and diffuser placement help eliminate glare in home lighting design.

(c) Factors affecting the selection of carpets for a room. [5 Marks]

Answer:
Selection of carpets for a room:
1. Size of the carpet - strip or broad loom.
2. Colour according to furnishing used - large room dark and in small room, the colour should blend with the wall to show space.
3. Plain or patterned depending on upholstery.
4. Care and maintenance needed.
5. Stains are shown on light shades.
6. Cost depending on budget.

Teacher's Note:
a) Carpets add warmth, texture, and acoustic insulation to interior spaces.
b) Maintenance requirements and room traffic density must be considered during selection.

Question 6.

Budgeting is the first step in money management. In this context explain the following:
(a) Factors affecting family budget. [5 Marks]

Answer:
Factors affecting family budget:
1. Composition of the family - the number of members along with earning members affects the family budget.
2. Family life cycle - at which stage is the family - beginning, expanding, or contracting family.
3. Economic status - expenditure varies with the standard of living that the family has to maintain.
4. Religious ceremonies and celebrations - the amount of entertainment done by the family and observing traditional values bring forth a number of ceremonies to be performed.
5. Place of stay - if the family lives in a small town, rates are comparatively low, overall expenses on necessities are less and so the family can spend on luxuries. The distance of place of work from home also affects the family budget.

Teacher's Note:
a) A well-planned budget helps families live within their means and achieve financial goals.
b) Changing life stages significantly alter income and expenditure patterns.

(b) Reasons for saving. [5 Marks]

Answer:
Reasons for saving:
- Reduces economic insecurity especially in old age after retirement.
- During illness or physical inability.
- During emergency - loss of job or accident.
- Useful for children's education and marriage.
- Useful in making big purchases like house, car, etc.

Teacher's Note:
a) Savings provide a financial cushion against unforeseen contingencies.
b) Regular saving habits build long-term financial stability.

(c) Precautions while writing a cheque. [5 Marks]

Answer:
Precautions while writing a cheque:
- Date - correct date should be written.
- Payee's name must be correctly written. The word Self is written if the cheque is drawn for himself.
- Amount should be written carefully both in words and figures and must be suffixed with the word 'only'.
- Drawer's signature should be complete, genuine, and in ink. It must tally with the specimen signature in the bank otherwise the cheque is dishonored.
- Alterations can be done in date, amount, or the name of the payee and must be confirmed by the drawer's signature. The bank does not honor a cheque that has alterations without a drawer's sign.

Teacher's Note:
a) Cheques are negotiable instruments requiring strict accuracy to prevent fraud.
b) Any discrepancy in signatures or amounts leads to rejection by the bank.

Question 7.

(a) What are the factors affecting the physical development of a child? [5 Marks]

Answer:
Factors affecting physical development of a child:
- Healthy and nutritive food, comfortable clothing, and a home that offers safety and protection.
- Protection provided by adult members.
- Healthy environment and habits are important.
- Play and exercise also are important.
- Immunization schedule should be followed.

Teacher's Note:
a) Proper nutrition and healthcare form the foundation of robust physical growth.
b) Heredity and environmental factors interact to shape overall physical development.

(b) State the changes seen in social behavior of a child between the ages of 5-12 years. [5 Marks]

Answer:
Social development in 5-12 years:
- School teaches the child values, goals, and approved ways of behavior.
- Learns new social rules.
- Feedback from classmates helps a child to change his behavior.
- Learns to make social contacts and get along with children of his own age.
- Learns to cooperate in a group.

Teacher's Note:
a) Peer relationships become increasingly important during middle childhood.
b) Children transition from egocentric play to cooperative group activities.

(c) What are the effects of sex hormones during puberty? [5 Marks]

Answer:
Effects of sex hormones during puberty:
- Development of hair in pubic region and armpits.
- In boys, development of facial hair, cracking, and deepening of voice.
- In girls, development of breasts and thickening of hips.

Teacher's Note:
a) Puberty marks the transition from childhood to reproductive maturity.
b) Hormonal surges trigger secondary sexual characteristics in both genders.

Question 8.

(a) Discuss the method of storage of semi-perishable foods. [5 Marks]

Answer:
Storage of semi-perishable food:
- Suji and Dalia - dry roast before storing in dry air tight containers to retain flavour for a longer time.
- Spices should be stored in dry air tight containers to retain their flavor.
- Potatoes, onion, ginger, and garlic may be stored in cool, dry, and dark places to keep sprouting to a minimum.
- Ghee, oil, and butter should be stored in air tight containers because air and moisture make them rancid.
- Paneer - must be kept in refrigerator to keep it for a longer time.

Teacher's Note:
a) Semi-perishable foods have a longer shelf life than perishables but require proper protection against moisture and pests.
b) Correct packaging prevents microbial growth and nutrient loss.

(b) Briefly describe any five principles of meal planning. [5 Marks]

Answer:
Principles of meal planning:
1. Use of five food groups in diet plan.
2. Knowledge of nutritional needs of family members.
3. Knowledge of nutritive value of foods, nutrients, and sources.
4. Use of available resources - skill, knowledge, ability.
5. Budget of the family allotted for food.
6. Knowledge of seasonal foods.
7. Equipment available for cooking.
8. Storage facilities available.
9. Likes and dislikes of the family.

Teacher's Note:
a) Meal planning ensures nutritional adequacy, variety, and economic efficiency.
b) Catering to individual food preferences ensures better acceptance of meals.

(c) Explain the procedure for preserving foods by the use of chemical preservatives. [5 Marks]

Answer:
Use of chemical preservatives:
1. Two important chemical preservatives permitted in different parts of world are Benzoic acid and Sulphur dioxide. The salt of benzoic acid is called sodium benzoate which is used as preservative. Benzoic acid is more effective against yeasts than moulds.
2. Potassium metabisulphite is used as a salt of Sulphur dioxide. Potassium metabisulphite is a crystalline salt and is fairly stable in natural and alkaline medium. Fruits and vegetables which have red colour should be preserved by using sodium benzoate and potassium metabisulphite as a red colour of fruits or vegetable gets discoloured by the use of Sulphur dioxide.
3. Use of chemicals during preservation should be controlled.

Teacher's Note:
a) Chemical preservatives inhibit microbial growth and extend shelf life of processed foods.
b) Quantities must strictly adhere to food safety standards to prevent toxicity.

Question 9.

Explain the:
(a) steps in laundering a polyester garment. [5 Marks]

Answer:
Steps in laundering polyester garment:
- Preparation - examine clothes for tears and stains and treat them accordingly.
- Steeping - they need not be soaked if not very dirty. Hot water gives them too many wrinkles.
- Washing - can be washed with any soap or detergent. Methods of friction can be used for cleaning and removing dirt.
- Rinsing - should be done with clear tap water. They should not be wrung to remove extra water otherwise wrinkles appear on synthetic fabrics.
- Drying - synthetic fabric should be allowed to drip dry. They dry quickly and are resistant to fading.
- Ironing - require little or no ironing because synthetic fabrics are wrinkle resistant.

Teacher's Note:
a) Synthetic fabrics like polyester require gentle handling and avoidance of high heat.
b) Wringing should be avoided to prevent permanent creasing.

(b) importance of ironing as a method of restoring freshness to a garment. [5 Marks]

Answer:
Ironing is an important method of finishing need at home:
- Ironing - cloth is spread on a flat, hard, and padded surface.
- Hot iron is moved back and forth along the length of the fabric with pressure.
- Different fabrics have different heat resistance. Synthetic clothes require very little heat to crease out their wrinkles.
- Cotton and linen are ironed at high temperatures.
- The most important precaution is the maintaining of appropriate temperature for ironing. If higher temperature than required is used the clothes may scorch or burn and low temperature will not iron out creases properly.

Teacher's Note:
a) Ironing removes wrinkles, improves appearance, and gives a crisp finish to garments.
b) Maintaining correct temperature settings according to fabric type prevents scorching.

(c) properties of a good laundry soap. [5 Marks]

Answer:
Properties of a good laundry soap:
- Colour of the soap should be clear and pale. Dark coloured soaps contain impurities.
- Soap should be hard to touch. Soft soaps contain excess water.
- On storage, appearance of white crystals indicate excess alkali which is harmful to clothes and to hands.
- When broken it should appear granular.

Teacher's Note:
a) High-quality laundry soaps clean effectively without damaging fabric fibers or skin.
b) Excess alkali in soap damages woolen and silk fabrics.

Question 10.

(a) What are the advantages of consumer education? [5 Marks]

Answer:
Advantages of consumer education:
- To develop the ability to decide and choose things intelligently.
- To always demand safe, reliable, and good quality products at a reasonable price.
- To make consumer alert, well informed, and vigilant against corrupt practices in the market.
- To take suitable action when faced with a problem.

Teacher's Note:
a) Consumer education empowers individuals to exercise their rights and seek redressal.
b) It promotes fair trade practices and market transparency.

(b) Define consumer aids. How does consumer aid help in wise buying? [5 Marks]

Answer:
Consumer aids:
1. Definition - Consumer aids are those tools that guide the consumers in selecting and buying a product.
The following consumer aids help in wise buying:
2. Standardization marks - mark given to a product which meets certain standards with respect to the quality of the product, material used, method of manufacture, labelling, packaging, sale, and performance.
3. Advertisements - inform the consumers about the availability, use, and special features of a product.
4. Packaging is the container or wrapper in which a product is kept for marketing and it protects the product from damage and adulteration.
5. Labels attached to the product give information about the product manufacturer's name, ingredients, date of manufacture, expiry, weight, MRP, directions for use, etc.

Teacher's Note:
a) Consumer aids bridge the information gap between producers and buyers.
b) Students must include both the definition and functional examples to earn full marks.

(c) Describe the ill effects of toxic colours used in foods. [5 Marks]

Answer:
Ill effects of toxic coloring:
- They contaminate food with their poisonous ingredients.
- They are carcinogenic.
- Intake produces abnormalities of bone, eyes, skins, lungs.
- Mental retardation.
- Accumulation of lead in the body.

Teacher's Note:
a) Non-permitted food dyes and heavy metal colors cause severe chronic health disorders.
b) Regulatory checks on food coloring protect public health from carcinogenic additives.