Phbl activity all subjects grp 1.pptxvery

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1. Phbl activity topic: food ALL SUBJECTS BY GROUP ONE AKSHITHA SADHANA GOVARDHAN PRIYAN DHAKSHIN

2. Math 2 We made a cone shaped cake. hight of the cake=20 cm radius of the cake=7.8 cm formula of a triangle (area)= Hb÷2² units The formula of a circle (area )= π r² units ​ ​ ​ OUR TEAM CAKE

3. English 3 RECIPE FOR MUTTON CURRY 1. *Marinate the Mutton:* - In a bowl, mix the mutton pieces with yogurt, a pinch of turmeric powder, red chili powder, and salt. Let it marinate for at least 30 minutes to 1 hour. This helps tenderize the meat .2. *Prepare the Masala:* - Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. - Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a few seconds until fragrant. - Add the chopped onions and cook until they turn golden brown. - Add the ginger-garlic paste and sauté until the raw smell disappears .3. *Cook the Tomatoes:* - Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes soften and the oil starts to separate from the masala. 4. *Spice it Up:* - Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well and cook the masala until it becomes thick, and oil starts to separate from the sides. 5. *Add the Mutton:* - Add the marinated mutton to the masala. Stir well to coat the mutton pieces with the masala. Cook for 7-10 minutes on medium heat, stirring occasionally, until the mutton is browned. 6. *Simmer the Curry:* - Add enough water to the pan to cover the mutton. Stir well and bring it to a boil. Then, lower the heat, cover the pan, and let it simmer for 45 minutes to 1 hour, or until the mutton is tender. If using a pressure cooker, cook for about 4-5 whistles. 7. *Finish with Garam Masala:* - Once the mutton is cooked and tender, add garam masala and adjust salt to taste. Let it simmer for another 5-10 minutes. 8. *Garnish and Serve:* - Garnish with fresh coriander leaves. Serve hot with steamed rice, roti, or naan. Enjoy your delicious mutton curry!

4. Physics Combining Heat with Food: Dry Heat Cooking Methods: Baking/Roasting: Cooking in an oven using dry, indirect heat. Roasting is often for meats and vegetables, baking for breads and pastries. Grilling: Cooking over direct heat, usually on a grill, ideal for steaks and veggies. Broiling: Cooking under direct heat, typically in an oven's broiler, great for melting cheese or cooking fish. Sautéing: Quickly cooking in a small amount of oil over medium-high heat, used for vegetables like onions. Pan-frying: Cooking in a small amount of oil in a pan over medium-high heat, often for meats or fish. Deep-frying: Immersing food in hot oil to create a crispy exterior, like with French fries. Moist Heat Cooking Methods: Boiling: Cooking food in boiling water, like pasta or eggs. Simmering: Cooking just below boiling, ideal for soups and sauces. Steaming: Cooking with steam, often for vegetables or fish. Poaching: Gently cooking in liquid just below simmering, used for eggs or fish. Braising: Slowly cooking in a small amount of liquid, often after browning, for dishes like pot roast. Stewing: Similar to braising but with more liquid, often used for tougher cuts of meat. Combination Methods: Braising/Stewing: Utilize both dry and moist heat for tenderizing meats and creating rich flavors. Microwave Cooking: Microwave: Cooks using radiation that excites water molecules in the food, used for reheating or simple cooking. Sous Vide Cooking: Sous Vide: Precise, low-temperature cooking in a water bath, often used for achieving perfect doneness in meat

5. Chemistry 5 If the proportions of nitrogen and oxygen in Earth's atmosphere were exchanged, the consequences would be severe: Fire Hazard: With 78% oxygen, combustion would become highly intense and widespread. Materials could ignite spontaneously, causing unprecedented fires. Health Risks: Breathing 78% oxygen would lead to oxygen toxicity. Symptoms include convulsions, lung damage, and central nervous system effects. Long-term exposure could be fatal. Respiratory Issues: High oxygen levels could overwhelm human and animal respiratory systems, leading to severe discomfort and health complications. Ecosystem Disruption: Plants and photosynthetic organisms might struggle with the imbalance, affecting their growth and respiration, which in turn could destabilize entire ecosystems. Weather Patterns: Changes in atmospheric density due to different gas molecular weights could alter weather patterns and atmospheric pressure, affecting climate and weather stability. Aircraft and Transportation: Aircraft performance would be impacted due to changes in air density, potentially affecting flight safety and efficiency. Biological Stress: Organisms adapted to current oxygen levels would experience oxidative stress, potentially leading to evolutionary pressures, health issues, or mass extinctions. In essence, exchanging the proportions of nitrogen and oxygen would create a hazardous environment, drastically altering fire behavior, health, ecosystems, weather, and more, with potentially catastrophic effects on life as we know it.

6. Biology 6 Here's how you can perform the experiment for testing starch: Materials Needed: A sample of the substance to be tested (e.g., a potato, bread, rice, or a liquid solution) Iodine solution Dropper or pipette Test tubes Procedure: Prepare the Sample: If you're testing a solid food, cut it into small pieces or mash it to increase the surface area. Place the Sample: Put the food sample on a white tile or plate. This helps in observing the color change more clearly. Add Iodine Solution: Using a dropper or pipette, add a few drops of iodine solution to the food sample. Observe the Color Change: If starch is present, the iodine will react with it and turn blue-black or dark purple. If no starch is present, the iodine will remain its original yellowish-brown color. Interpretation of Results: Positive Test for Starch: The sample turns blue-black. Negative Test for Starch: The sample stays the same color or only slightly changes to a brownish tint.

7. Social Science . 7 DOMESTICATION AND HERDING OF AMIMALS: Domestication of animals began around 10,000 years ago, allowing humans to cultivate species like sheep, goats, cattle, and pigs for food, labor, and companionship. This process involved selecting animals with desirable traits, leading to more manageable and productive breeds. Herding, the organized management and movement of livestock, emerged as a critical practice in pastoral societies, enabling the sustainable use of grazing land and resources. Over time, domesticated animals became integral to agriculture and human survival, shaping the development of civilizations. AGRICULTURAL TANSITION: The agricultural transition, also known as the Neolithic Revolution, occurred around 10,000 years ago when human societies shifted from hunting and gathering to farming and settled life. This transition involved the domestication of plants and animals, leading to the development of agriculture. As a result, communities could produce surplus food, which supported population growth and the rise of complex societies. Permanent settlements, social stratification, and technological advancements, such as irrigation and plowing, emerged during this period, laying the foundation for modern civilizations. TOOLS THEY USED: Stone tools have been used throughout human history but are most closely associated with prehistoric cultures and in particular of the Stone Age. Stone tools may be made of either ground stone or knapped stone, the latter fashioned by a craftsman called a flintknapper. Stone has been used to make a wide variety of tools throughout history, including arrowheads, spearheads, hand axes, and querns. Knapped stone tools are nearly ubiquitous in pre-metal-using societies because they are easily manufactured, the tool stone raw material is usually plentiful, and they are easy to transport and sharpen. EXAMPLES: Hand Axes, Flake Tools, Choppers, Scrapers, Burin, Awls, Spears and Spear Points, Fire-making Tools, Bone Tools, Harpoons and Fishhooks.

8. INVENTION OF WHEELS AND AXLE: The invention of the wheel and axle, around 3500 BCE in Mesopotamia, revolutionized transportation and technology. The wheel, initially used for pottery, was adapted for carts and chariots, enabling more efficient movement of goods and people. The axle, a rod that connects two wheels, allowed for smoother and more controlled rotation, enhancing the utility of wheeled vehicles. This innovation significantly impacted trade, warfare, and agriculture, accelerating the development of ancient civilizations. The wheel and axle remain fundamental components in modern machinery and transportation. POTTERY : Pottery in the Neolithic period emerged as a crucial innovation around 10,000 BCE, coinciding with the shift to settled agricultural life. Early pottery was hand-shaped and fired at low temperatures, primarily used for storing food, water, and grains. These vessels were often decorated with simple patterns, reflecting the artistic expression of early communities. The development of pottery allowed for better food preservation and storage, contributing to the stability and growth of Neolithic societies. Over time, pottery techniques evolved, leading to more sophisticated and durable ceramics. 8

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