FORM 2

CHAPTER 1

Stimuli and responses in plants:

Phototropism:

Stimuli Light

Response to obtain sunlight

Sensory organs:
Skin:

sense of touch

Stimuli : hot, cold, pain, pressure, touch

Geotropism:

Stimuli gravity

Response to root itself firmly in the soil/to

obtain mineral salts and water

Nose:

sense of smell

Stimuli : Chemical substance in the air

Hydrotropism:

stimuli water

Response to obtain water and mineral salts

Tongue:

Sense of taste

Stimuli:Chemical substance in the food

Thigmotropism:

Stimuli touch

Response to obtain support and light

Ear:

sense of hearing
Stimuli: sound

CHAPTER 2

Eye:

sense of sight

Stimuli: light

Classes of food:
Carbohydrate:

supply energy

Properties of light:

light can be reflected and refracted

Protein:

needed for growth

produce new cells

Defects of vision:
1. long sighted

Can see far objects clearly

Image formed behind retina

Causes:
- eyeball too
small/short
- lens too thin

correction Use convex lens

2.

fats:

insulator of heat for the body

supply energy

water:

helps transport excretory products from cells

to excretory organs

helps the digestion of food

short sighted
can see near objects clearly
image formed infront of retina
causes:
- eye ball too big/long
- Lens too thick

vitamins:

maintain good health

Minerals:

maintain good health

correction use concave lens

Fibre:

helps in peristalsis

prevents constipation

Properties of sound:

is a form of energy

produced by vibrating objects

travels in the form of waves

can be reflected (echo)

can be absorbed

can only travel through medium

cannot travel through vacuum

FOOD TESTS
Starch:

a few drops of iodine solution is added to

food sample

+ve result = It turns Dark Blue

Glucose:

Benedicts Solution is added to the food

sample and heated

+ve result = Brick red precipitate formed

Plant Kingdom
Flowering plant

Protein:

Millons reagent is added to the food

sample and heated

+ve result = Brick red precipitate formed

Monocotyledons
(Plants with only one cotyledon)
Leaves with parallel veins
Have fibrous roots
Eq: Paddy,oil palm, maize

Fats:

A little food sample is placed on a piece of

filter paper

+ve result = A translucent spot is detected.

Oesophagus

Rectum

Stomach

Duodenum

Large intestine

Small intestine

Anus

CHAPTER 4
END PRODUCT OF DIGESTION
Starch
Protein
Fat

Species :

A group of the same kind of organisms

with common characteristics

glucose
amino acids
Fatty acid + glycerol

Population :

a group of organisms of the same

species living and reproducing in a
defined area

CHAPTER 3
Animal kingdom:

Vertebrates:
Have backbones

Inverertebrates:
No backbones

Community :

is made up of different populations of

organisms living together in a habitat

Mammals
Body covered with hair/fur
Breath through lungs
Give birth to young alive
Birds
Body covered with feathers
Breath through lungs
Lay eggs
Have wings

Warm
Blooded
Breath
Through
lungs

Reptiles
Body covered with dry scales
Lay eggs

Ecosystem :

consists of plants, animals and the nonliving environment interacting with

each other for living
Habitat :

a place where an organism lives

Interaction between living organism:
1.

Prey-predator

Predator : animal that hunts other

animals for food

Prey : The animal being hunted

(hubungan pemangsa-mangsa)

Amphibians
Live on both land and water
Breath through lungs & moist
skin
Have moist skin
Lay eggs
Fish
Live in water
Breath through gills
Body covered with slimy scales
Have fins
Lay eggs

Ferns
Mosses
Fungi
Algae

Dicotyledons
(Plants with two cotyledon)
Have net veined leaves
Have tap roots
Eq: beans, hibiscus, rubber trees

DIGESTIVE SYSTEM
Mouth

Non-Flowering plant

Conifer

2.

Symbiosis
a) Commensalism

satu pihak mendapat faedah dan pihak

yang satu lagi tidak ada kesan ve atau
+ve
b) Mutualism

Kedua-dua pihak mendapat faedah

c)

3.

Test for presence of water:

Cobalt chloride paper changes from

blue to pink

Parasitism
Satu pihak mendapat mendapat faedah
dan satu pihak rugi

Composition of water

Water is a compound, made up of 2

atoms of hydrogen and 1 atom of
oxygen

H 2O

Competition

interaksi antara organisma untuk

keperluan yang sama

Biological control

is a control of pests by the introduction

of their natural enemy

Evaporation

is a process by which liquid changes

into water vapour at any temperature

Factors affecting evaporation:

o Surface area
o Humidity
o Movement of air
o Temperature of surroundings

Food web

Producer (Selalunya tumbuhan)

Primary consumer (Yang memakan

tumbuhan-Producer)

Secondary consumer(Yang memakan

Primary consumer)

Tertiary consumer(Yang memakan

Secondary consumer)

Decomposers (pengurai bahan atau

organisma yang sudah mati)

Solution & Solubility

a) Solution

a mixture of solute and solvent

b) Solvent

Liquid that dissolves a substance

Photosynthesis

merupakan process membuat makanan

oleh tumbuhan hijau
Carbon
dioxide

Water

sunlight
chlorophyll

glucose

water can exist in 3 states : Solid,

liquid, gas
Colourless, tasteless, odourless at room
temperature
Freezing point of pure water : 0oC
Boiling point of pure water : 100 oC
Density of pure water : 1 g/cm3

c)

Oxygen

1.
2.

Conservation

means proper management on the use of

natural resources to maintain future
accessibility

3.

Preservation

Measures taken to maintain living

organisms and the natural environment
in their natural balance state

Solute
A substance that is dissolved)

Dilute solution

a solution that contains very little solute

Concentrated solution

Solution that contain a lot of solute

Saturated solution

Solution that contains the maximum

amount of solute and cannot dissolve
any more solute

Factors affecting solubility

Nature of the solute

Nature of the solvent

Temperature of the solvent

CHAPTER 5

ACID

Taste sour

Physical characteristics of water

Corrosive
pH less than 7
Change wet blue litmus paper to red

TYPE OF FORCE

Frictional force
o Occurs when two surface in contact
o Always opposes the motion of the
object
o Acts in the opposite direction to
movement
o Can slow down or stop moving object

ALKALIS

Taste bitter and soapy

Corrosive

pH more than 7

Change wet blue litmus paper to red

PURIFICATION
1. Filtration

strength Remove large insoluble solids

Cant remove dissolve substance &

microorganism
2.

3.

4.

EFFECT can be seen or felt

Has magnitude and direction

Boiling
Strengh kills microorganisms
Cant remove insoluble particles & dissolve
substance

Gravitational force
o Force that pull objects to the earth
o Causes all objects to have weight

Electrostatic force
o Force of attraction or repulsion
between charged substance
o Enables charge substance to attract
neutral substance such as small pieces
of paper
o Same charges repel each other
o Different charges attract each other

Distillation
Strengh removes insoluble and dissolve
substance/ removes microorganisms
Tasteless
Chlorination
Strengh kills microorganism
Cant remove insoluble particles &
dissolved substance

Magnetic force
o Enables a magnet to attract magnetic
substances like iron, nickel and cobalt
WORK

Work is said to be done when a force moves

an object over a distance in the direction of
the force

Equation for calculating work done:

CHAPTER 6
Kinetic theory of gas

gas particles move freely in all direction

Gas particles collide with the wall of the

container and bounce back

A force is exerted by the particles onto the

wall

This force produces a pressure on the walls

of the container

Work (joule) = Force (Newton) x distance (metre)

POWER

Power is the rate of doing work, which

means the amount of work done per unit
time.

Power can be calculated using the equation:

Factors affecting Air pressure (AP)

Volume
Temperature
Volume = AP
Temperature = AP
Volume = AP
Temperature = AP

Power (watts) =

Work done (joules)

Time taken (seconds)

CHAPTER 8

CHAPTER 7

Vertebrates have
1. Endoskeleton

also known as internal skeleton

Made up of bones and cartilage

FORCE

Is an act of push and pull

Cannot be seen

Invertebrates have
1. Exoskeleton

Made of cuticle or calcium carbonate

Examples animals: centipede, ant, crab

The point of equilibrium

is the point where the whole weight of an

object appears to act on.

It is also the point which an object can be

balanced on and it is present in all objects.

It is also known as the centre of gravity of

the object

2. Hydrostatic skeleton

Consist of a muscular wall which encloses a

body cavity that is filled with fluid

This body fluid pressure gives support and

shape to the animal

Examples animals: earthworm, leech,

jellyfish

FACTORS AFFECTING THE STABILITY OF

AN OBJECT
1.

SUPPORT SYSTEM IN PLANTS

Buttress Root

thick and wide roots that grow from the stem

above the ground

e.q: Angsana tree, durian tree

2.

Prop roots

Roots which grow from the stem or

branches

E.q.: pandan plant, maize plant

The position of the centre of gravity.

the lower the centre of gravity, the more
stable the object
The base area
The wider the base area, the more stable the
object

CHAPTER 10
LEVER

is a simple machine

makes work easier

have 3 parts :
o F = Fulcrum
o E = Effort
o L = Load
CLASSES OF LEVER
Notice the middle part of the lever

Prickles

An outgrouwth of the epidermis and can be

easily removed from the stem.

E.q: Rose
Tendrils

Curly string-like structures modified from

stems and leaves

Curl and twine round parts of other plants or

objects to help the plant to climb

E.q: Cucumber plant, bitter gourd, pumpkin

Stilt roots

Roots that develop from the main stem and

grow into the ground for support.

E.q: Mangrove tree (Bakau)

L F E

1st class

L E

2nd class

3rd class

THE MOMENT OF FORCE

The SI unit for moment of force

= Newton-metre (Nm)

Formula for moment of force:

Clasping roots

Roots that grip onto other plants or structure

to get support

E.q: betel vine (sirih), orchid

Moment of force
Force
= (N) X
(Nm)

Thorns (duri)

Sharp modified branches that cannot be

easily removed

Act as hooks to hold on to supports.

E.q: Bouganvillea (Bunga Kertas)

Perpendicular distance from the

pivot to the force
(m)

LEVER IN EQUILIBRIUM

when a lever is in equilibrium, the sum of

the anticlockwise moments is equal to the
sum of the clockwise moments.

The principle of moments can be

represented by the following formula:

CHAPTER 9

Distance of effort
Distance of load
Effort
Load
X from the fulcrum
X from the fulcrum =
(E)
(L)