Improvement in Food Resources Class 9 Science Chapter 12

Class 9 Science Chapter 12 Important Questions: In Chapter 12 of Class 9 Science titled Improvement in Food Resources covers important concepts related to agriculture, livestock management, and the ways to enhance food production.

Improvement in food resources class 9 important questions focus on the various methods of crop production including traditional and modern agricultural practices, as well as the role of fertilizers, pesticides and irrigation in improving crop yields.

Students are advised to understand the significance of sustainable practices and innovations in agriculture to ensure food security for the growing population. Practicing these important questions of improvement in food resources class 9 can help reinforce key concepts and prepare students for their exams effectively.

Improvement in food Resources Important Questions Class 9 Chapter 12

1. Name any two fodder crops.
   Sol: Berseem, oats or sudan grass are raised as food for
   the livestock, called fodder crops.

2. What do you understand by photoperiod of sunlight?
   Sol: Photoperiods are related to the duration of sunlight required for plant growth.

3. Name two kharif crops.
   Sol: Paddy and soyabean.

4. Name two rabi crops.
   Sol: Wheat and gram.

5. Define hybridisation.
   Sol: Hybridisation refers to crossing between genetically dissimilar plants, to obtain a better variety of crops.

6. What are genetically modified crops?
   Sol: By introducing a gene with required characters into a crop for its improvement is called a genetically modified crop.

7. “Shorter the duration of the crop from sowing to harvesting, the more economical the variety is”. Give reason for this.
   Sol:  Due to short duration of crop growth, farmers can grow more crops in a year, and reduce the cost of Drop production.

8. Name different types of crop production practices involved in India.
   Sol: They are
   (a) no cost production
   (b) low cost production
   (c) high cost production

9. Which one is an oil-yielding plant among the following?
   (A) Lentil (B) Sunflower (C) Cauliflower (D) Hibiscus
   Ans: (B) Sunflower

10. Which one is not a source of carbohydrate?
    (A) Rice (B) Millets (C) Sorghum (D) Gram
    Ans: (D) Gram
    Sol: Rice, millets, and sorghum have carbohydrates; whereas gram is a dicotyledon rich in proteins, hence gram is the answer.

11. Find out the wrong statement:
    (A) White revolution is meant for increase in milk production.
    (B) Blue revolution is meant for increase in fish production.
    (C) Increasing food production without compromising environmental quality is called sustainable agriculture.
    (D) None of the above.
    Ans: (D) None of the above

12. What is hybridization?
    Sol: The crossing of genetically distinct plants is referred to as hybridization. Two crop varieties are chosen, each with at least one desirable trait such as high yield or disease resistance.

13. What do we get from cereals, pulses, fruits and vegetables?
    Sol: Cereals provide carbohydrates, pulses provide proteins, while fruits and vegetables provide vitamins and minerals.

14. What factors may be responsible for losses of grains during storage?
    Sol: Both biotic and abiotic factors may cause grain losses. Abiotic factors include humidity, temperature, and moisture content. Biotic factors include rodents, bacteria, fungi, and insects.

15. What are weeds? Give two examples.
    Sol: Weeds are undesired plants growing in fields. Examples include Amaranthus and Chenopodium.

16. What is crop rotation?
    Sol: Alternately cultivating various crops on the same land in a planned succession.

17. What are drones?
    Sol: Airborne devices used in agriculture to monitor crops, apply fertilizers, herbicides, and improve efficiency.

18. What is pasturage and its importance?
    Sol: Pasturage means flowers available to bees for nectar and pollen; it affects the taste of honey.

19. What is a layer and a broiler? Differences?
    Sol:

• Layers are egg-laying poultry; broilers are meat-producing poultry.

• They differ in housing, food, and environmental needs. Broiler diet is protein and vitamin-rich.

20. Arrange the green manure preparation steps:
    (b) Green plants cultivated for manure.
    (c) Plants ploughed and mixed into soil.
    (a) Green plants decomposed.
    (d) It becomes green manure.

21. Define intercropping and its advantages.
    Sol: Growing two or more crops in the same field simultaneously.
    Advantages: Higher productivity, saves space and time, preserves soil fertility.

22. Benefits of poultry farming over cattle farming?
    Sol: Requires less money, space, is easy to maintain and gives quick returns.

23. Advantages of organic farming?
    Sol: Preserves environment, soil fertility, has no harmful chemicals, prevents pollution.

24. Methods of weed control:
    Mechanical (hand pulling, tools), cultural (seed bed prep, intercropping), and chemical (herbicides like 2,4-D).

25. Characteristics of ideal cattle shelters:
    Protection from weather, sloped floor for cleanliness, water supply, proper excreta disposal.

26. Hazards of using fertilizers:
    Loss of organic matter, soil quality deterioration, eutrophication causing algae growth in water bodies.

27. How insect pests damage crops?
    They attack roots, stems, leaves, drink sap, produce galls, and consume grains.

28. Difference between rabi and kharif crops:

29. Difference between mixed cropping and intercropping:

30. Common management in dairy and poultry farming:
    Food, cleaning, shelter, protection from climate and diseases.

31. How are fish obtained?
    Capture fishing from natural sources or cultural fishery (fish farming).

32. Desirable bee characters for honey production?
    High honey yield, less stingy, breed prolifically.

33. Common steps in poultry, fisheries, and beekeeping:
    Use good breeds, nutritious food, maintain hygiene.

34. Benefits of cattle farming:
    Draught animals for labour, milch animals for milk.

35. Storage grain losses cause:
    Insects, rodents, bacteria, fungi, unfavorable humidity and temperature.

36. Why manure and fertilizers are used?
    Manure adds nutrients and improves soil; fertilizers supply specific nutrients for growth.

37. How biotic and abiotic factors affect crop production?
    Biotic: honey bees improve; pests harm. Abiotic: climate, soil, water affect growth and yield.

38. Desirable agronomic traits for crops?
    Dwarfness in cereals, tallness and branching in fodder crops.

39. Macronutrients and why?
    Six nutrients needed in large amounts: nitrogen, phosphorus, potassium, calcium, magnesium, sulfur.

40. How plants get nutrients?
    From air, water, and soil.

41. Compare manure and fertilizers:

Enhanced Understanding: Reviewing important questions helps students reinforce their understanding of key concepts related to food production, crop management and animal husbandry. This deeper comprehension helps in grasping the subject matter more effectively.

Exam Preparation: Focusing on important questions prepares students for examinations by familiarizing them with the types of questions they may face. It builds confidence and reduces anxiety, as students feel more equipped to tackle the exam.

Critical Thinking Skills: Answering important questions encourages students to think critically about the subject. They learn to analyze problems, evaluate solutions and apply their knowledge to real-world scenarios, which enhances their analytical abilities.

Time Management: Practicing a set of important questions allows students to improve their time management skills. They learn how to allocate time efficiently for each question, ensuring they complete their exams within the allotted time.

Identifying Weak Areas: By working through important questions, students can identify topics or concepts they may struggle with. This awareness allows them to focus their study efforts on specific areas that need improvement, leading to a more targeted and effective study strategy.

Boosting Retention: Repeatedly practicing important questions reinforces memory retention. The more students engage with the material, the better they remember key concepts, terms and processes related to food resources.