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Class 9th Science NCERT Notes and Solutions (Non-Rationalised)
1. Matter In Our Surroundings
This chapter introduces the concept of matter as anything that has mass and occupies space, found all around us in diverse forms. It explores the different states of matter – solid, liquid, and gas – explaining their characteristic properties based on the arrangement and movement of their constituent particles. The chapter also discusses the effect of temperature and pressure on the states of matter, explaining processes like melting, boiling, evaporation, condensation, and sublimation.
2. Is Matter Around Us Pure?
This chapter distinguishes between pure substances (elements and compounds) and mixtures. It classifies mixtures as homogeneous (uniform composition) and heterogeneous (non-uniform composition). Various physical methods for separating the components of different types of mixtures are explained, such as evaporation, filtration, distillation, chromatography, and crystallisation. Concepts like solutions, suspensions, and colloidal solutions, their properties, and how to differentiate between them are also covered, helping to assess the purity of substances.
3. Atoms And Molecules
This fundamental chemistry chapter introduces the smallest particles of matter: atoms and molecules. It discusses the **Laws of Chemical Combination** (Law of Conservation of Mass and Law of Constant Proportions). **Dalton's Atomic Theory**, though modified later, is introduced as a basis for understanding atoms. The concepts of atomic mass, molecular mass, and the **mole concept** (representing a specific number of particles, Avogadro constant $\textsf{N}_\textsf{A} = 6.022 \times 10^{23}$) are explained, enabling quantitative study of chemical reactions.
4. Structure Of The Atom
Moving beyond Dalton's indivisible atom, this chapter explores the structure of the atom, revealing it is composed of subatomic particles: electrons, protons, and neutrons. Various atomic models proposed by J.J. Thomson, Ernest Rutherford (nuclear model), and Niels Bohr are discussed, tracing the development of our understanding. Concepts like atomic number (number of protons), mass number (total protons and neutrons), isotopes (same element, different neutron number), and isobars (different elements, same mass number) are explained.
5. The Fundamental Unit Of Life
This chapter establishes the cell as the basic structural and functional unit of all living organisms. It covers the discovery of the cell by Robert Hooke and the development of the **Cell Theory**. The structure of both plant and animal cells is described, highlighting key components such as the cell membrane, cell wall (in plants), cytoplasm, nucleus, and various cell organelles like mitochondria, endoplasmic reticulum, Golgi apparatus, lysosomes, vacuoles, and plastids, explaining their specific roles in cell functions.
6. Tissues
In multicellular organisms, similar cells group together to form tissues that perform specific functions. This chapter explores the organization of tissues in both plants and animals. It describes different types of **plant tissues** (meristematic and permanent tissues like parenchyma, collenchyma, sclerenchyma, xylem, and phloem) and **animal tissues** (epithelial, connective, muscular, and nervous tissues). Understanding tissues helps explain how complex organisms are organized for efficiency and division of labour.
7. Diversity In Living Organisms
This chapter explores the vast variety of life forms on Earth and the need for their systematic classification. It discusses the history of classification and the hierarchical system (species, genus, family, order, class, phylum/division, kingdom). The five-kingdom classification (Monera, Protista, Fungi, Plantae, Animalia) is introduced, and the characteristic features of major groups within the Plant Kingdom and Animal Kingdom are briefly discussed, highlighting the evolutionary relationships and adaptations among different organisms.
8. Motion
This physics chapter introduces the description of motion. It defines concepts like distance, displacement (vector quantity), speed, velocity (vector quantity), and acceleration (rate of change of velocity). Different types of motion, such as uniform and non-uniform linear motion, are explained. The use of **graphs** (distance-time and velocity-time) to represent motion is discussed. The fundamental **equations of motion** ($\textsf{v = u + at}$, $\textsf{s = ut} + \frac{1}{2}\textsf{at}^2$, $\textsf{v}^2 - \textsf{u}^2 = 2\textsf{as}$) for uniformly accelerated motion are derived and applied to solve problems.
9. Force And Laws Of Motion
This chapter delves into the cause of motion: force. It defines force as a push or pull and discusses its effects on the state of motion or shape of an object. **Newton's Laws of Motion** are introduced: the First Law (Law of Inertia), the Second Law (relating force, mass, and acceleration, $\textsf{F = ma}$), and the Third Law (action-reaction). Concepts like momentum ($\textsf{p = mv}$), the rate of change of momentum, and the **conservation of momentum** principle are explained and applied to various situations, such as collisions.
10. Gravitation
This chapter explores the universal force of **gravitation**, the attractive force between any two objects with mass. **Newton's Law of Universal Gravitation** ($\textsf{F} = \textsf{G}\frac{\textsf{m}_1\textsf{m}_2}{\textsf{r}^2}$) is introduced. Concepts like free fall, acceleration due to gravity ($\textsf{g}$), and the difference between mass and weight are explained. The chapter also covers thrust and pressure, the buoyant force exerted by fluids, **Archimedes' principle** (relating buoyancy to displaced fluid volume), and relative density, explaining why objects float or sink.
11. Work And Energy
This chapter introduces the physics definitions of work and energy. **Work** is defined as the product of force and displacement in the direction of the force ($\textsf{W} = \textsf{F} \cdot \textsf{s}$). **Energy** is the capacity to do work, discussed in different forms, with a focus on mechanical energy, comprising kinetic energy ($\textsf{KE} = \frac{1}{2}\textsf{mv}^2$) due to motion and potential energy due to position. The **Law of Conservation of Energy**, stating energy is conserved, is central. Power is defined as the rate of doing work ($\textsf{P} = \frac{\textsf{W}}{\textsf{t}}$).
12. Sound
This chapter explores the production and propagation of sound, which is a form of energy produced by vibrations. It explains that sound requires a medium (solid, liquid, or gas) to travel and cannot propagate through a vacuum. Key characteristics of sound waves, such as amplitude (related to loudness), frequency (related to pitch), time period, and speed, are discussed. Reflection of sound (causing echoes), absorption of sound, and the range of human hearing are also covered.
13. Why Do We Fall Ill?
This chapter discusses the concepts of health and disease. It differentiates between being healthy and being disease-free. The causes of diseases are explored, categorizing them as infectious (caused by pathogens like bacteria, viruses, fungi) and non-infectious (e.g., genetic disorders, lifestyle diseases). Modes of disease transmission, principles of prevention (like public hygiene and vaccination), and principles of treatment are discussed, emphasizing community health and individual well-being.
14. Natural Resources
This chapter highlights the resources available on Earth and their importance for life. It discusses key natural resources like air, water, and soil, exploring their composition and significance. **Biogeochemical cycles**, such as the water cycle, carbon cycle, oxygen cycle, and nitrogen cycle, are explained, showing how these elements circulate in the environment. The chapter also addresses environmental problems like air and water pollution and the need for sustainable management of natural resources.
15. Improvement In Food Resources
Given the need for food security for a growing population like India's, this chapter focuses on strategies to increase and improve food production. It discusses various aspects of **crop production**, including crop variety improvement (e.g., hybridisation), crop production management (nutrient management, irrigation, cropping patterns), and crop protection management (from pests and diseases). **Animal husbandry**, including cattle farming, poultry farming, and pisciculture, for milk, eggs, and meat production, is also covered, emphasizing scientific management practices.