Grade 5 | Science Notes - Common Local Technology | Unit-15
Grade 5 Science Notes - Common Local Technology Unit-15
EXERCISE
1. Fill in the blanks using the words given in the box.
a) Janto (Grinder) is used for grinding grains.
b) Mushal and aaglo are the parts of Dhiki.
c) Kol is used to extract oil from oil seeds.
d) Mortar and Pestle are the two main parts of the kol for sugarcane juice.
e) Improved cooking stove produces less smoke than the traditional cooking stove.
f) Local technologies are ancient technologies and even found in village areas.
Also Read:
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Grade 5 | Science Notes - Life Cycle Of A Butterfly | Unit-3
Grade 5 | Science Notes - Effect of Human Activities on Environment | Unit-6
Grade 5 | Science Notes - Environment and its Conservation | Unit-7
Grade 5 | Science Notes - States of Matter | Unit-8
Grade 5 | Science Notes - Energy | Unit-9
Grade 5 | Science Notes - Parts of a Flowering Plant | Unit-4
Grade 5 | Science Notes - Clouds | Unit-11.
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Grade 5 | Science Notes - The Universe | Unit-12.
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Grade 5 | Science Notes - Common Local Technology | Unit-15.
Grade 5 | Science Notes - Cleanliness | Unit-16.
2. Write 'T' for true and 'F' for false statements.
a) Dhiki is used for pounding rice. 'F' (False)
b) There are three circular discs in Janto. 'F' (False)
c) The working principle of the Kol for citrus fruits and the Kol for oil seeds is different. 'F' (False)
d) The posterior part of the Kol for citrus fruits is fixed to the wall. 'T' (True)
e) A traditional cooking stove emits less smoke. 'F' (False)
f) An improved cooking stove consumes more firewood than a traditional cooking stove. 'F' (False)
3. Select the correct alternatives.
a) People of remote areas use local technology. (local/ modern)
b) Grinder (Jaanto) is made of stone. (wood/ stone)
c) Kol is different for citrus fruit and oil seeds. (same/ different)
d) Kol is used to extract juice from sugarcane. (Kol/ Dhiki)
e) Dhiki helps us to take out the husk of rice. (Dhiki/ Jaanto)
f) Improved cooking stoves produces less smoke. (Improved/ Traditional)
4. Answer the following questions.
a) What is Dhiki?
Answer: The local technology which is used for grinding grains, removing husks from rice and beating rice is called Dhiki.
b) Why is Jaanto used? What is the 'Mani' made of?
Answer: Jaanto is used for grinding food grains. Mani is made up of iron bar or strong wooden cylinder.
c) Write any two applications of Kol?
Answer: The two applications of Kol are -
i) To extract oil from oil seeds.
ii) To extract juice from citrus fruits.
d) Write down the basic principles of a Kol.
Answer: The basic principles of a Kol is - "exerting high pressure on juicy materials to extract juice.
e) Name any two types of Kol which are used in rural areas.
Answer: The two types of Kol which are used in rural areas are -
i) Kol for citrus fruits.
ii) Kol for sugarcane juice.
f) What is an improved cooking stove?
Answer: The stoves that use less firewood, produces less smoke and give more heat are called improved cooking stoves.
g) Write any two advantages of the improved cooking stove over the traditional one.
Answer: The two advantages of the improved stove over the traditional one are as follows:
i) Improved cooking stove uses less firewood.
ii) Improved cooking stove produce less smoke.
h) How can we use kol to extract sugarcane juice? Explain.
Answer: When small cut pieces of sugarcane or a whole sugarcane stick is kept in the mortar and pestle is rotated, sugarcane juice comes out through the hole and is collected in the vessel.
Important:-
Scientific Studies | Chapter 1 | Grade-7 | Science and Technology Notes - New Course 2079-2081
Information and Communication | Chapter 2 | Grade-7 | Science and Technology Notes - New Course 2079-2081
Living Beings and Their Structure | Chapter 3 | Grade-7 | Science and Technology Notes - New Course 2079-2081
5. Differentiate between:
a) Dhiki and Jaanto
Answer: The two differences between Dhiki and Jaanto are -
| Dhiki | Jaanto |
|---|---|
| 1. The local technology which is used for grinding grains, removing husk from rice and beating rice is called Dhiki. | 1. The local technology which is used for grinding food grains like wheat, maize, rice, millet, etc and changes them into flour is called Jaanto. |
| 2. Dhiki is made from long wooden bar of about 2m length, 15 cm breadth and 10 cm thickness. | 2. Jaanto is made by using two circular discs made of stone where the lower disc is fixed and upper disc is movable. |
b) Kol for citrus fruits and Kol for oil seeds.
Answer: The two differences between Kol for citrus fruits and Kol for oil seeds are -
| Kol for citrus fruits | Kol for oil seeds |
|---|---|
| 1. The local Kol which is used to extract juice from citrus fruits like lemon, bhogate, sugarcane, nibuwa, etc is called Kol for citrus fruits. | 1. The local Kol which is used to extract oil from seeds of mustard, sesame, soyabean, chiuri, etc is called Kol for oil seeds. |
| 2. Kol for citrus fruits is made by using two bars where one bar is long, thick and broad having groove in it and another bar is long, thin narrow but strong. | 2. Kol for oil seeds is made by a hollow circular mortar made of wood and pestle is placed on a mortar. |
c) Traditional cooking stove and improved cooking stove.
Answer: The two differences between Traditional cooking stove and Improved cooking stove are -
| Traditional cooking stove | Improved cooking stove |
|---|---|
| 1. Traditional cooking stove uses lots of firewood for producing energy. | 1. Improved cooking stove uses less energy and conserve forest. |
| 2. Traditional cooking stove produces a lot of smoke. | 2. Improved cooking stove emits less smoke. |
6. Draw the clear and labeled diagram for the following.
a) Dhiki
b) Jaanto
c) Kol for sugarcane
GLOSSARY
Technology - use tools and methods
Equipment - tools, things
Groove - narrow passage
Mortar - a bowl for grinding
Chimney - structure for passing smoke
Disc - Circular flat object
#From above grade class-5 science notes of "Common Local Technology" Unit-15, we hope students can define the meaning of local technologies. They can be able to explain about the use and structure of dhiki, jaanto, kol and improved cooking stoves.
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