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Class 8 Science

Chapter 2 Solutions — The Invisible Living World: Beyond Our Naked Eye

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Solutions

Overview

Step-by-step NCERT solutions for The Invisible Living World: Beyond Our Naked Eye (Chapter 2, NCERT Class 8 Science) — every question and answer worked out in full, not just the final result. You can also read the The Invisible Living World: Beyond Our Naked Eye textbook chapter.

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What these solutions cover

All 9 questions in The Invisible Living World: Beyond Our Naked Eye are solved in the PDF. Here's what's inside, exercise by exercise:

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  1. Various parts of a cell are given below. Write them in the appropriate places in the following diagram (a Venn diagram with three overlapping circles for Animal Cell, Plant Cell, and Bacterial Cell). Nucleus Cytoplasm Cell wall Chloroplast Cell membrane Nucleoid
  2. Aanandi took two test tubes and marked them A and B. She put two spoonfuls of sugar solution in each of the test tubes. In test tube B, she added a spoonful of yeast. Then she attached two incompletely inflated balloons to the mouth of each test tube. She kept the set-up in a warm place, away from sunlight. (i) What do you predict will happen after 3–4 hours? She observed that the balloon…
  3. A farmer was planting wheat crops in his field. He added nitrogen-rich fertiliser to the soil to get a good yield of crops. In the neighbouring field, another farmer was growing bean crops, but she preferred not to add nitrogen fertiliser to get healthy crops. Can you think of the reasons?
  4. Snehal dug two pits, A and B, in her garden. In pit A, she put fruit and vegetable peels and mixed it with dried leaves. In pit B, she dumped the same kind of waste without mixing it with dried leaves. She covered both the pits with soil and observed after 3 weeks. What is she trying to test?
  5. Identify the following microorganisms:
    • (i) I live in every kind of environment, and inside your gut.
    • (ii) I make bread and cakes soft and fluffy.
    • (iii) I live in the roots of pulse crops and provide nutrients for their growth.
  6. Design an experiment to test that microorganisms need optimal temperature, air, and moisture for their growth.
  7. Take 2 slices of bread. Place one slice in a plate near the sink. Place the other slice in the refrigerator. Compare after three days. Note your observations. Give reasons for your observations.
  8. A student observes that when curd is left out for a day, it becomes more sour. What can be two possible explanations for this observation?
  9. Observe the set-up given in Fig. 2.15 and answer the following questions. The set-up shows: Flask A containing warm sugar solution + Yeast, connected by a delivery tube to Test tube B containing Lime water.
    • (i) What happens to the sugar solution in flask A?
    • (ii) What do you observe in test tube B after four hours? Why do you think this happened?
    • (iii) What would happen if yeast was not added in…
Sample

Worked examples

A question from The Invisible Living World: Beyond Our Naked Eye, solved step by step.

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A student observes that when curd is left out for a day, it becomes more sour. What can be two possible explanations for this observation?

Observation: Curd left out at room temperature for a day becomes more sour.

Possible Explanation 1 — Continued fermentation by Lactobacillus:

Curd already contains Lactobacillus bacteria. These bacteria are alive and active. When curd is left at room temperature (a warm environment), Lactobacillus continues to feed on lactose (the natural sugar in milk) and ferments it into lactic acid.

More time at room temperature → more fermentation → more lactic acid produced → curd becomes more sour.

Possible Explanation 2 — Contamination and growth of other acid-producing bacteria:

Curd left uncovered (or even covered) at room temperature can be contaminated by other bacteria from the surrounding air or environment.

Some of these bacteria also produce acids (such as acetic acid or lactic acid) as byproducts of their metabolism.

As these bacteria multiply over time, the concentration of acids in the curd increases, making it taste more sour.

Answer: 1. Lactobacillus bacteria already in the curd continue fermenting lactose into lactic acid at room temperature, increasing sourness over time. 2. Other acid-producing bacteria from the environment contaminate and multiply in the curd, adding more acid and making it sourer.

All 9 questions in The Invisible Living World: Beyond Our Naked Eye are solved step by step in the Solutions PDF above.

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