Improvement in Food Class 9 Notes

Greetings to all, Here We have provided Improvement in Food Class 9 Notes PDF to assist all the students. This CBSE note contains CBSE Key Notes, CBSE Revision Notes, Short Key Notes, images, diagrams of the complete Chapter 15 titled Improvement in Food Resources of Science introduced in class 9. If you are a student of class 9 who is utilizing the NCERT Textbook to study Science, then you must reach across Chapter 15 Improvement in Food Resources. After you have analyzed the lesson, you must be skimming for notes to memorize. Here you can get full Chapter 15 Improvement in Food Resources class 9 notes in one place. For a better interpretation of this chapter, you should also see NCERT Solutions for Class 9 Science Chapter 15 Improvement in Food Resources.
CBSE Class 9 Science Notes Chapter 15 Improvement in Food Resources Pdf download is part of Class 9 Science Notes for Quick Revision. we have given NCERT Class 9 Science Notes Chapter 15 Improvement in Food Resources at the end of this editorial.

1. Board CBSE
2. Textbook NCERT
3. Class Class 9
4. Subject  Notes
5. Chapter Chapter 15
6. Chapter Name Improvement in Food
7. Category CBSE Revision Notes

Improvement in Food Class 9 Notes PDF- Extra Notes

Food supplies all the basic requirements, which are required for growth, development, and proper health. Food is a mixture of all nutrients, including carbohydrates, fats, proteins, vitamins, and minerals.
The science or practice of farming, including cultivation of the soil, for the growing of crops and the rearing of animals to provide food, wool, and other products is called agriculture.
Sources of carbohydrates
Carbohydrates can be found in different forms, such as sugars, fresh fruits, starch, vegetables, cereals, corn, potatoes, fibres, bread, pastries, milk and milk products.
Sources of fats
Fats are obtained naturally in several foods, such as butter, cheese, cream, and in oilseeds including soybean, groundnut, etc.
Sources of vitamins and minerals
Vegetables and fruits are the main sources of vitamins and minerals. Some of the vitamins can also be obtained by meat and fish.
Sources of protein
The most common food which has a higher amount of protein are chicken, egg, fish, almond, chicken, oats, seafood, soybeans, pulses, cottage cheese, Greek yogurt, milk, broccoli, and quinoa.
Fodder crops
Fodder crops like berseem, oats or sudangrass are raised as food for the livestock.
Kharif crops
The crops which are grown during the monsoon (June to October) are called Kharif crops. Black gram, cotton, green gram, maize, paddy, pigeon pea, soybean, are all examples of Kharif crops.
Rabi crops
Crops that are grown during the winter season (October-March) are called Rabi crops. Wheat, gram, peas, mustard, linseed are rabi crops.
Crop Variety Improvement
Varieties or strains of crops can be selected by breeding for various useful characteristics such as disease resistance, response to fertilisers, product quality and high yields. This is called crop variety improvement.
Hybridisation refers to crossing between genetically dissimilar plants.
Intervarietal hybridisation
It is a cross between the two same species but different varieties.
Interspecific hybridisation
It is a cross between the two different species but the same genera.
Intergeneric hybridisation
It is a cross between the two intergeneric hybridizations belonging to different genera.
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