PRIMARY FIVE SCIENCE LESSON NOTES

TOPICS
Keeping poultry and bees
Measurement
Immunization
The digestive system

Topic One: POULTRY KEEPING

Poultry keeping is the rearing of domestic birds (fowls). Poultry are
domestic birds.
TERMS USED IN POULTRY KEEPING
❖ Cock is the adult male chicken
❖ Hen is the adult female chicken
❖ Cockerel is a young male chicken
❖ Pullet is a young female chicken
❖ Chick is a young chicken below 8 weeks
❖ Chicken is the meat of a hen/a cock
❖ Capon is a castrated cock
❖ Brooding is the special care given to the chicks below 8 weeks
❖ Incubation is the process by which fertilized eggs are given favourable
conditions to hatch into chicks.
❖ Incubation period is the period of time taken by a fertilized egg to hatch into a
chick.
❖ Incubator is a machine used to hatch the fertilized eggs
❖ Brooder is the special structure where chicks below two weeks are kept
❖ Moulting is the shedding of feathers to replace old ones with new ones
Examples of poultry
• Chicken
• Ducks
• Pigeons
• Turkeys
• Guinea fowls
Reasons why people rear poultry
• For egg production
• For meat (Chicken) production
• For sale to get money (family income)
Other uses of poultry
• To get feathers for different purposes e.g. making pillows, decoration, dancing
props, cushions.
• Some birds are kept as pets in homes e.g. peacocks, hens, parrots.

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 • Source of farm yard manure from the droppings.
EXTERNAL PARTS OF A COCK

Importance of each part on a bird

Spur - For protection / defence
Beak / bill
• For picking food.
• For defence.
• For building their nests.
• To clean itself and arrange its feathers(preen).
Toe nails (claws)
• To scratch for food
• For defence
Comb and wattle
• For identification
FEATHERS
• For identification
• To protect the delicate skin.
• To keep the birds warm.
• For incubation of eggs.
• For brooding their young ones.
NB: Cocks have bright feathers for courtship (Attracting of opposite sex for mating)

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Types of feathers
Quill/flight feathers
Covert/body feathers
Down feathers
Filoplume/hair feathers

Structures of feathers
Covert feather Quill feather

Down feather Filoplume

Purpose of the above feathers:

• Quill feathers-They are used for flight.
• The body feathers-To keep the bird warm.
• Down feathers-They help in insulating the bird.
• Filoplume feathers-They keep the bird warm.

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Difference between a cock and a hen
A cock A hen
Has a large spur Has a small spur
Has a large comb Has a small comb
Has a large wattle Has a small wattle
Does not lay eggs Lays eggs
Has large ear lobes Has small ear lobes
Has long strong claws Has small claws
Has a large beak Has a small beak

NB: Observe the real bird (cock and hen)

BREEDS OF CHICKEN
What is a breed?
A breed is a group of animals with specific characteristics / behaviour. Groups/types
of breeds of chicken kept in Uganda
1. Local breeds (Indigenous)
2. Exotic breeds (Imported / foreign)
3. Cross breeds (Hybrids)
1. Local breeds
These are breeds of chicken that originated from East Africa.
Characteristics of local breeds
• They mature slowly
• They lay few eggs
• They are resistant to tropical diseases
• They have different colours
Advantages of local breeds of chicken (indigenous)
• Local breeds are easy to manage.
• Local breeds are resistant to tropical diseases.
• They are resistant to bad weather conditions.
Disadvantages of keeping local breeds of chicken
• They grow very slowly.
• They lay fewer eggs.
• They lay small eggs.

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How to improve upon the local breeds of chicken
• Through cross-breeding of local breeds with exotic breeds to get a hybrid/cross
breed.
• Through selective breeding (choosing breeds of good quality).
• Through out breeding; mating of different families of the same breed.

Advantages of cross-breeding
• Encourages fast growth in birds
• Results into more eggs being laid by the offspring.
• Improves on the productivity of poultry.
• Improves on resistance to tropical diseases.
2. Exotic breeds
These are breeds of chicken that are imported from other foreign countries
Note:
• Exotic breeds can either be grouped as heavy breeds or light breeds.
• Light breeds produce meat while light breeds produce eggs.
Heavy breeds Light breeds
Rhode Island red White Leghorn
New Hampshire Ancona
Orpington Minorca
Light Sussex Brown egger

Characteristics of exotic breeds of chicken.

• They mature quickly
• They lay many eggs
• They have specific colours
• They are not resistant to tropical diseases.
Advantages of keeping Exotic breeds of chicken
• Exotic breeds grow very fast.
• Exotic breeds lay many eggs.
Disadvantages of exotic breeds of chicken
• Exotic breeds are not resistant to diseases.
• Exotic breeds are expensive and difficult to look after.

Compare the local poultry with exotic breeds.

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Local breeds Exotic breeds
grow slowly grow faster
lay fewer eggs lay very many eggs resistant to
local diseases not resistant to local diseases.

TYPES OF CHICKEN
Layers: Kept for egg production
Broilers/table birds: Kept for meat production
Dual Purpose: Kept for both meat and egg production.
Feeding poultry
• Chicks below two weeks feed on chick mash
• Growers feed on Growers mash
• Broilers feed on Broilers mash
• Layers feed on layers mash
Composition of chicken mash (poultry feeds)
• Sprat fish
• Bone meal
• Common salts
• Maize meal
• Sea shells (rich in calcium for the strong growth of bones and egg shells)
Different types of birds are fed on such feeds for a purpose
• Layers: Layers mash makes them to lay many eggs with hard eggshell as its
rich in calcium. The calcium also helps them to strengthen their bones.
• Broilers: Broiler mash has a lot of proteins which makes the broilers to grow very
fast and put on more weight in short time.
• Growers: Grower mash is very rich in proteins which make the growers to grow
very fast and well.
• Chicks: Chick mash is soft and easy to digest by the chicks’ gut. It is rich in
proteins which makes the chicks to grow very fast.

Summary table

Types of chicken Food Age

Chicks Chick mash 0–2
Growers Growers’ mash weeks 3 –
Broilers Broilers’ mash 8 weeks
Layers Layers’ mash 4 – 8 weeks
Over 16 weeks

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Feeding and drinking equipment

A poultry feeding trough Drinkers

DIGESTION IN BIRDS
• Digestion is the breaking down of food into smaller particles that can be absorbed
into the blood stream
• Birds have a horny beak
• They swallow food wholly (food is swallowed wholly)
Alimentary canal of a bird

Functions of different parts of the alimentary canal of a bird

Beak / bill:
Picks food.

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 Break food into smaller pieces.
Gullet (Oesophagus) is used to carry food from the beak to the crop.
Crop -Softens / moistens food before it is passed onto the stomach -
Stores food temporarily.
Stomach: Secretes digestive enzymes that mix with food.
Gizzard: Contains small stones (grit/pebbles) that grind (crush) food into small
particles. small intestine -It is where digestion takes place.
-It is where absorption of digested food occurs.
Colon (large intestines): It is where absorption of water takes place.
Caeca -Stores undigested food temporarily.
-It is where cellulose is acted upon by bacteria.
Vent: allows wastes (chicken droppings) out of the body of a bird.
INCUBATION
Incubation is a process by which fertilized eggs are given favourable conditions in order
to hatch into chicks.
TYPES OF INCUBATION Natural
incubation
Artificial incubation
An Incubator (Artificial Incubation)

Natural incubation
In natural incubation the broody hen provides all the necessary conditions as it sits on the
eggs for 21 days
A broody hen can incubate between 15 – 20 eggs at once.
Advantages of natural incubation
• Little or no attention is paid to an incubating hen.
• Chicks get care from the mother hen.
• It is cheap and easy to manage by the poultry farmer.
• There is no bother with brooding the chicks.

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Disadvantages of natural incubation
• Few chicks can be hatched at once.
• The hen may get diseases and parasites at an early stage.
• The hen may not be good at incubation.
• The mother hen can easily be attacked by a predator/vermins
• Natural brooding is not very effective for commercial production.
Artificial incubation
Artificial incubation is the type of incubation where the eggs are put inside an incubator
to hatch into chicks.
NB: In an incubator the conditions for hatching like temperature, humidity are maintained
at good level at all times.

Advantages of artificial incubation

• Many eggs can be hatched at once.
• It can be used for commercial purposes.
• It does not require the presence of broody hen.
• Diseases can be easily controlled.
Disadvantages of artificial incubation
• Artificial incubation is expensive
• It requires constant supervision
• It needs expertise or skilled attention and care.

Favourable conditions for eggs to hatch

• Good temperature (warmth) 320C - 380
Relative humidity (moisture) of 0%
• Good ventilation (free circulation of air).
Reasons why some fertilized eggs fail to hatch even in the presence of favourable
conditions
• If an egg has double yolks
• In case an egg has an abnormal shape
• when an egg is too small in size.
• When an egg has no air space.
• If an egg has a soft egg shell.
• If the egg shell has a crack.

Incubation period
Incubation period is the time taken by the fertilized eggs to hatch into chicks.
Incubation period of the following birds
Birds Incubation period
Hens 21 days

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 Ducks 28 days Turkeys 28 days Geese
30 days
Pigeons 14 days
Parts of an egg

Functions of each part

Egg shell -It protects the inner parts of egg.
-It is made of mineral salt called calcium.
-It allows gaseous exchange because it is porous.
Chalaza
It holds the egg yolk in its central position
Egg yolk
- Supplies food and mineral salts to the growing chick.
-We obtain proteins from the yolk. Albumen
-It supplies water and other food values to the growing chick.
-It allows oxygen from the airspace to pass through to the growing chick and carbon
dioxide from the growing chick diffuses to airspace.
BROODING
Brooding is the act of giving special care and attention to chicks below 8 weeks of age.
Types of brooding
There are mainly two types of brooding namely;
Natural brooding
Artificial brooding
Natural brooding: Is where the broody hen cares for her chicks.
It provides the chicks with security, warmth and food.

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Advantages of natural brooding
The broody hen provides the chicks with food other than the farmer.
It saves the farmer from expenses of buying an artificial brooder.
Natural brooding is cheap to the farmer.
Disadvantages of natural brooding
Chicks can easily die if poorly protected.
Chicks can easily be killed by wild animals like kites, eagles, wild cats, monitor lizards
etc.
Artificial brooding: Is where the chicks are kept in a special structure called a brooder.
BROODER
A brooder is a special structure where chicks below 8 weeks of age are kept.

Types of brooders
• Infra-red lamp brooder
• Kerosene lamp brooder • Charcoal brooder
• Hot water pipe brooder
• Gas brooder
1. Infra-red lamp brooder Is where the infra-red lamp provides heat and light
energy.
Feeding and drinking troughs are kept inside the brooder.
Litter is put on the floor to make chicks warm and more comfortable
The diagram of an infra-red lamp brooder

Advantages of an infra-red lamp brooder

Chicks are safe
Warmth in fully provided
Chicks are protected from parasites and diseases.
Chicks are given enough food and water.
The litter poured on the on the floor makes the chicks feel comfortable.
Disadvantages of the infra-red lamp brooder
It is expensive to buy

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 There can be food poisoning
This system cannot be used in places where there is no electricity.
It is difficult to control disease outbreak.
In case of power failure, chicks may die of coldness.
2. Kerosene lamp brooder
In this system a kerosene lamp is used to provide warmth and light. This lamp is put
on a raised ground and on the floor or lamp above the chicks.
3. Charcoal brooder
In this system a charcoal stove is used to provide (warmth / heat) and light.
Advantages of a charcoal brooder
It is cheap since charcoal is easily got.
It can even be used in rural areas without electricity.
Disadvantages of a charcoal brooder
It provides a lot of smoke
The litter poured on the floor can easily catch fire.
Disadvantages of the above brooder
They are expensive to use
They require a lot of skills and knowledge.

SYSTEMS OF KEEPING POULTRY

• Free range system (open system)
• Deep litter system
• The cage (battery) system
• The ark / fold / pen system
Free range system
Free range system is where birds are allowed to move freely to look for their food but
shelter is provided to them.
Advantages of free-range system
• Birds eat a variety of foods.
o Birds look for their own food.
o Free range system is cheap to maintain
o It reduces labour to the farmer.
o Birds get enough exercises.

Disadvantages of free-range system

Birds can easily get lost
The eggs can easily get lost and are difficult to collect.
The birds can easily be eaten by wild animals like kites, eagles and cats etc.
Eggs become dirty easily
It is difficult to control diseases and parasites.
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Fold / Ark / Open system
Is where a limited number of birds are kept in a small moveable house called a fold / pen
/ ark.
Birds lay their eggs in the pens / folds/ arks.
These folds are moved from one place to another every day (daily)
The fold is made of wood, wire mesh and sticks tied together.

STRUCTURE OF A PEN

Advantages of the pen system

It is cheap to maintain compared to cage system or deep litter system.
Manure is evenly distributed on the farm.
Birds are restricted in movement
Birds can easily get vitamins and sunlight.
Disadvantages of the pen system
It is more expensive than free range system
The folds easily get old and break due to constant movements from one place to
another.
Birds are easily bored since their movement is restricted to their fold / pen.
More land is needed to shift the folds.
Much labour is needed to move the folds daily. Deep
litter system
Is a system where the birds are kept in a house throughout.
The feeds and water are given to the birds inside the house.
Litter is put on the floor to keep the birds warm among others.
The house is well lit to allow the birds to feed constantly.
Advantages of the deep litter system
The litter poured on the floor can be used as manure.
Birds are protected from thieves and wild animals e.g. wild cats.
Many birds can be kept in a small house.
Clean eggs are collected.

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 This system can be used for all stages of birds.
Birds cannot get lost as their movement is controlled.
Disadvantages of deep litter system
It encourages vices e.g. egg eating, cannibalism, toe pecking etc.
Litter can be a fire hazard (can easily catch fire). It
is more expensive than free range system.
The litter can harbor (keep) pests and parasites.

Components of litter
Coffee husks, wood shavings, rice husks, crushed maize cubs and saw dust.
Importance of litter
Provide warmth for the birds
Prevent the eggs from breaking as they are laid.
Litter provides heat that kills parasites / germs.
Litter got from the house can be used as manure by crop farmers. Q.
How does litter provide warmth in a poultry house?
A. Litter absorbs moisture
Disadvantages of litter Litter
harbors parasites Litter is a fire
hazard.

Battery (cage) system

In this system, birds are kept in separate cages.
It is not commonly used in Uganda.
Each cage has one or two birds put inside the cages.
This enables people to feed the birds easily and reduce contamination of feeds by
the birds themselves.
Cages can also be constructed in rows / one above the other.
The cage should have good ventilation.

Advantages of battery system

Diseases and diseased birds are easy to identify
It is easy to identify a bird that does not lay eggs.
Birds are very easy to control.
They are protected from thieves and wild animals.

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 Farmers can get manure easily.
There are less poultry vices than in the deep litter system.

Disadvantages of battery system

A lot of money is needed to start (so it is very expensive)
Birds do not eat whenever they need to.
Birds need much attention.

POULTRY DISEASES
Coccidiosis
Newcastle disease
Fowl typhoid
Fowl pox
Gumboro diseases
Avian leucosis
Salmonellosis

Diseases caused by a virus

Newcastle diseases
Fowl pox
Gumboro disease
Avian leucosis
Coccidiosis
Is caused by protozoa.
Signs of Coccidiosis Ruffled
feathers
Yellowish White diarrhoea
Chicks are thin and not lively.
Blood stained (faeces) droppings. Chicks
crowd together
Dullness and drooping of wings.

Prevention of Coccidiosis
Put drugs in food and water for the birds
Should keep all the feeding troughs clean Isolate
or kill infected birds.
Keep the brooder and the areas around clean and dry.
New castle disease
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Caused by a virus
Signs of New castle diseases
Difficulty in breathing, coughing, sneezing and rattling.
Lameness
Several birds suddenly die
Greenish yellow dropping
Birds twist their necks
Staggering and dropping of wings.
Prevention, treatment and control of New Castel disease
Disinfect the poultry house regularly
Vaccinate the birds after every 6 months
Incase of out break, the flock should be killed.
NB: There is no treatment for New Castle disease so far.
Fowl pox
Caused by virus
Signs of fowl pox
Difficulty in breathing
Egg production and fertility reduces
Watery sores on the comb, wattle and around the eyes.
Discharge from the nostril and eyes.
Moulting and shedding feathers.
Ulcers in the mouth (small wounds)
Prevention and treatment of fowl pox
Vaccinating the birds.
Maintaining perfect hygiene
Killing and burning the infected birds.
Disinfecting the poultry house regularly.
Using a foot bathe
Fowl typhoid
Fowl typhoid is caused by Bacteria called Salmonella.
These salmonella bacteria can attack the human beings as well, therefore it is dangerous
for people to eat raw eggs.
Signs of fowl typhoid
Raffled feathers and a pole wattle
Folding their heads close to the body
Watery greenish yellow droppings
The liver, kidneys and spleen may become enlarged.
Control and prevention of fowl typhoid Vaccinate
the birds at 5 weeks.
Revaccinate at 4 months
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 Kill and burn the infected birds
No specific treatment for fowl typhoid.
Gumboro diseases
Caused by a virus
Signs of Gumboro diseases
NB: Affects the chicken between 3 to 6 weeks.
Ruffled feathers
Drooping of the wings
Diarrhoea and later blood stained droppings.
Chicks die in a short time.

POULTRY PARASITES
A parasite is a living organism that depends on others for food and shelter. Types of
parasites
Endo-parasites/internal parasites
Ecto -parasites /external parasites
Examples of ecto- parasites
Lice Depluming mites
Red mites
Fleas
Examples of internal parasites
Roundworms
Pinworms

Signs of worms
White chalky droppings
Watery diarrhoea
Fewer eggs are laid
Control of worms
Deworm at 6 weeks and every month
-Deworming is the giving of drugs to kill endo-parasites.
Forms or methods of deworming
Drenching
Dosing
Drenching is the giving of liquid drugs to kill internal parasites
Dosing is the giving of solid drugs to kill internal parasites
How to control ecto -parasites
Dusting laying nests
Ensure good hygiene in the poultry house

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 Dusting birds with disinfectants
Dipping the bird’s feet in kerosene to kill the fleas

POULTRY VICES
Poultry vices are bad habits in poultry.

Examples of common poultry vices

Cannibalism
Egg eating
Feather pecking
Toe and skin pecking
Vent/cloaca pecking
Causes of vices in poultry
Boredom
Starvation (little or no food)
Over crowding of poultry
Lack of a balanced diet
Signs of poultry vices
• Blood stained beaks / bills
• Bleeding at the vent
• Yellow stains of egg yolk on the beak
• Broken egg shells in the poultry house.
• Fighting amongst poultry

How to control poultry vices

• Debeaking birds that eat eggs.
• Avoiding over crowding the birds
• Give the poultry feeds rich in calcium
• Cull or isolate the birds that are aggressive.
• Hang green leafy vegetables in the poultry house to keep the birds busy.
• Provide proper nestling for the layers.
Collect laid eggs regularly.
Remove broken egg shell from the house. Provide
enough feeds to the birds.

RECORDS IN POULTRY KEEPING

Farm records are written information about different activities carried out on a farm
Types of records kept on poultry farm
Flock records: Shows the number of birds on a farm i.e. (number sold, dead or killed daily).
Health records: Shows the treatment given to the birds.

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Production records: Shows the production percentage and the number of eggs collected
daily.
Feeding records: Shows the type of feeds, quantity or amount consumed or wasted. Sales
and expenditure: Show the expenditure and income from the feeds, eggs, sales of birds
etc.

Importance of keeping records on a farm

• Help to plan for the future of the farm
• To know the profit or losses made on the farm
• For fair tax assessment
• Enable the farmer to get loans
• To know the progress of the farm
• Enables the farmer to review the history of the farm.

TOPICAL QUESTIONS
1. How are feathers important to a bird?
2. Give the differences between poultry and poultry keeping.
3. Why do farmers keep the following types of poultry?
a) Layers
b) Broilers
c) Dual purposes
4. Give any two examples of poultry.
5. Identify the importance of the following on a poultry farm.
a) Brooder
b) Incubator
6. What is the incubation period of a hen?
7. How can a poultry farmer improve upon his local breeds of chicken?
8. Briefly explain the disadvantages of keeping local breeds of chicken.
9. Why do poultry farmers keep farms records?
10. Identify any one poultry disease caused by each of the following germs
a) Virus
b) Bacterium
c) Protozoa
11. Give the importance of grits/pebbles in the alimentary canal of birds.
12. Identify any one cause of poultry vices.

BEE KEEPING (API CULTURE)

Apiculture is the keeping and management of honey bees.
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Bee keeping is sometimes called Apiculture
TERMS USED IN APICULTURE
Apiculture: Is the keeping and management of bees (refers to bee keeping)
An apiary: Is a farm of bees / a collection of bee hives or a place where bees are kept.
Hiving: Is the act of attracting bees to the hive using baits.
Baits: are things used to attract bees into the hive e.g. fruit juices, ripe bananas, cow
dung e.t.c.
A colony: Is a group of bees living together.
Swarming: Is the movement of a swarm of bees from one place to another to look for a
new hive.
Maiden / marital flight
Is a flight during which the drone bee mates with the Queen bee. Brood:
are the young ones of bees.
Grub: this is the larva stage

Groups of bees
Social bees
Solitary bees
Social bees
These are bees that live , move and work together in an organized group called a
colony.
Honey bees are social insects because they live , move and work together. Solitary
bees
These are bees that do not live ,move and work together.
Examples of solitary bees
Bumble bees
Examples of social insects
Termites
Red ants
Wasps
Black ants
Honey bees
Safari ants
Solitary insects
Solitary insects are the insects that do not live, move and work together.
Examples of solitary insects.
Mosquitoes
Houseflies
Butterflies
Grasshoppers
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 Dragon flies
Cockroaches etc.
Parts of a bee

TYPES OF HONEY BEES IN A HIVE

Queen bee
Drone bee
Worker bee
THE QUEEN BEE

Characteristics of a queen bee It has

along abdomen and long legs.
It is the largest bee in the hive
It has shorter wings as compared to its body. It
has a sting.
NB: Its life span is 4 -5 years. It lays between 150-300eggs per day.
Function of the Queen bee in the hive
To lay eggs in the hive
Queen bee feeds on
The queen bee is fed on royal jelly produced by the worker bees
THE DRONE BEE

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Characteristics of a drone bee
• It is the male bee in the hive
• It develops from unfertilized eggs
• The drone is the second larges bee in the hive
• It has a blunt hairy abdomen
• It is the only bee without a sting in the hive.

NB. It is almost never in the hive because it is killed after mating the queen.
Function of a drone bee
To mate with the queen bee
maiden flight/marital flight/nuptial flight
A marital flight is a flight during which the drone bee mates the queen bee.
Why does the drone bee die after the marital flight?
Due to loss of its reproductive organ during mating.
WORKER BEE

Characteristics of the worker bees

• They are the smallest and busiest bees in the hive.
• They have a sting used for defence
• They have a pollen basket on their hind leg for carrying pollen grains.
• They are female sterile bees because their reproductive organs are under
developed.
Diagram showing the hind leg of a worker bee

Roles of the worker bees

• Guard the hive.
• Collect nectar, water and pollen grains.
• Build the hive using wax
• To produce wax
• Clean the hive
• Collect propolis used to repair the cracks on the hive. Feed the grubs (larvae) on
honey.

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 • Feed the queen bee on royal jelly.
• Fan the hive to reduce(lower) the temperature
• Make honey and store it in the honey combs.
• To produce royal jelly.

General habits of honey bees

Bees make woggle and round dances to communicate
Bees swarm from one place to another
Bees collect nectar and pollen grains from flowers.

SWARMING
Swarming is the movement of a swarm of bees from one place to another to look for a
new hive
A swarm is a group of bees moving together.
Bees always store enough honey in their stomachs to last for some days.
After swarming, the bees settle down on a branch to wait for the scouts or messenger
bees that are sent to look for a new hive to come back.
Why bees swarm
• Bees swarm due to overcrowding in the hive.
• Due to a bad smell near the hive or inside the hive.
• Due to dampness in the hive (incase the hive leaks)
• Due to direct sunlight into the hive.
• In case the bees are attached by enemies.
• Due to shortage of food and water in an area due to drought.
• In case the queen bee dies.
• If there are two or more queen bees in the hive.
• Lack of flowering plants around the hive
LIFE CYCLE OF A HONEY BEE
Bees undergo a complete metamorphosis i.e.
Eggs Larva (grubs) - Pupae Adult (Imago)
Diagram

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BEE HIVES
Bees naturally hive in holes in the ground, caves or in hollows in big trees.
When a farmer wants to keep bees, he provides for them a shelter called a bee hive.
Types of bee hives
• Traditional (local bee hive)
• Modern been hive.
Local bee hive
Examples of local bee hive
a) Woven bee hive b). Dug out log beehive

Advantages of local bee hive

• They are easy to make
• They are made from locally available materials
• They are cheap to maintain.
Disadvantages of local bee hive
• It is easily destroyed
• Not easy to inspect
• Lasts for time
• Honey is not always clean
• Not easy to harvest honey.
Modern bee hives
Internal structure of a modern beehive

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Section in a modern bee hive
Brood chamber: Where queen lays eggs which later hatch into grubs (larvae)
Honey chamber: This where the worker bees keep honey. Only workers can reach this
section.
The honey is clean without eggs or larvae.
Queen excluder: Prevents the queen from entering the honey chamber or separates
the honey chamber from the brood chamber. Therefore, the queen excluder prevents
honey from getting contaminated
Advantages of a top bar hive
• The hive can easily be inspected
• Harvested honey is always clean
• Top bar hive is durable (lasts for along time)
• Only the honey combs which are ready can be harvested.
Disadvantages of a top bar hive
• A top bar hive is expensive to make.
STARTING A COLONY
Requirements for starting a colony
• Queen bee
• Baits e.g., sugar solution for the bees to feed on.
• A trough of water to place near the hive.
Stocking a hive
Stocking a hive means putting bees in an empty hive to occupy it.
How is stocking done in apiculture?
By setting up a hive, putting baits and waiting for the bees to occupy it or Trapping bees
into the hive using a swarm catching net.
Diagram of a swarm catcher

P.5 SCIENCE LESSON NOTES Page 25

NB The farmer uses the above swarm catcher to transfer the bees trapped to the main
hive.
Location of an apiary (farm of bees)
• Away from people or animals to avoid disturbances
• Away from the main road
• In a sheltered and quiet (under
shade) Near a water source
• Near flowering plants.

HARVESTING HONEY
This is the removal of honey combs from the hive.
Extracting honey. This is the removal of honey from honey combs
Factors considered when harvesting honey
• Dress in suitable clothing e.g. overall
• Make sure the smoker works properly.
• Lower the hive to the ground to avoid damaging the combs.
• Avoid killing the bees.
• Leave some old combs for the bees to suck honey.
The best time of the day for harvesting honey
In the evening when it is cool and all the bees are settled or calm.
Equipment for harvesting honey
• A bucket (pan) for collecting honey.
• A knife used to cut honey combs
• Overall to protect the harvester from stings.
• Bee veil to protect the face from bee stings
• Gloves to protect the hands
• Gumboots to protect the feet.
• A smoker to produce smoke that calms bees.
THE HONEY HARVESTER

Bee products (summary)

P.5 SCIENCE LESSON NOTES Page 26

Honey and bee wax are the main products from bees.
Other bee products include
Propolis
Royal jelly
Combs
Brood
Bee venom
How is honey processed?
Golden yellow combs are removed and crushed.
The crushed combs are sieved / filtered.
The wax remains on the sieve as honey drops into a clean container under the
sieve.
Collected honey is then melted over a steam bath.
After settling, the scum that forms on top of the honey is removed using a spoon or
knife.
At this stage, honey is ready for eating.
However, it can be sieved a gain to make it purer and give it clean clear colour.
How to obtain bee wax
Honey combs are placed in a sauce pan filled with warm water.
The water may be heated but not at boiling point.
The bee wax melts into the warm water.
After cooling, wax forms on top of the water.
Which food value do you mostly got from eating honey? We
mostly get energy giving food from eating honey.

Importance of honey to man Honey

is eaten directly as food Honey is
used to sweeten tea.
Liquid honey is eaten with bread and cakes.
Honey is used to make alcoholic drinks.
Honey is used to treat cough.
Honey can be sold to get money.
Honey is used to make medicine.

Industrial uses of honey

Honey is used to make medicine e.g. cough syrups.
It is also used to make sweets, chocolate.
It is used in fruit canning as a preservative.
Honey is used to make cosmetics e.g lip shiner.

P.5 SCIENCE LESSON NOTES Page 27

 Honey is also used in hospitals to dress wounds in surgical cases.

Importance of bee wax to man

For making shoe polish
For making crayons used in painting
For making candle wax
To make varnish for furniture
To make cosmetics like body creams / Vaseline.

Advantages of keeping bees

Apiculture requires little space i.e. the land under the lives can be used for crop
farming.
Less labour and attention is needed since bees look for their own food.
Bee farmers get regular income from bee products like honey. Bees
pollinate flowers.

BEE ENEMIES AND DISEASES

Examples of bee pests include
Wood ants
Safari ants
Rats
Wasps
Wax moths
Sugar ants

Diseases of bees
Bees are resistant to diseases but the following diseases can attack them:-
American foul brood
Stone brood
Bald brood
European foul brood
Nosema

How can we prevent enemies from destroying bees?

By oiling the base of the poles on which bees are.
Putting grease on the wires to prevent the ants from climbing.
Spraying insecticides at the base of poles to kill the pests.
Keeping the grass around the hives short.
Hanging the hives in trees 10 150cm high.

P.5 SCIENCE LESSON NOTES Page 28

 MEASUREMENT
It is the process of finding out how long, short, big, small, heavy or light an object is.
Mass
It is the amount or quantity of matter in an object.
It is measured in grams (g), kg (kilograms).
NB: Its standard unit is kg.
Gravity Is the force of the earth that pulls down objects. or Is the force of attraction
that objects have on one another because of their masses. NB: On earth, the
gravitational force acting on mass is 10N
The size of the force becomes smaller as the object moves further from the surface of the
earth.
Length
It is the distance between two points
It is measured in metres (m), centimetres (cm) Hectometres (hm), millimetres (mm,
decametre (Dm) decimetres (dm).
NB: The standard units for length are Metres
Instruments used to measure length
Tape measures
Metre rulers
Foot rulers
Sticks
Strings
Strides
A line segment Is a line between two points. Activity
Learners draw line segments of different length.
a) 4cm b) 6cm c) 8cm d) 14cm

AREA
It is the total space covered by an object.
It is measured in Square Units cm2, m2, dm2, km2.

Area of a rectangle

Width
(w)

P.5 SCIENCE LESSON NOTES Page 29

 Length (L)

The width is the shorter side of a rectangle

The length is the longer side of a rectangle
Area = Length x Width = sq units

4 squares By counting the squares

24 squares
Area = L X W
= 6 squares X 4 squares
= 24 squares

6 squares

NB: A regular rectangle has two opposite sides equal.

Area of a square
A square has all its sides equal
Area =sxs
S2

Area = s x s
4cm 4cm x 4 cm
16cm2

Volume
It is the space occupied by an object
It is measured in cubic units (cc, cm2, mm3, m3)

Regular objects
They are objects with specific (definite) shapes e.g. cuboids, bricks, blocks, tins,
rectangles, square etc

Finding volume of regular objects

P.5 SCIENCE LESSON NOTES Page 30

 Height (H) V = L x W x H = cubic units.

Width (W)
Length (L)

Find the volume of the figure above.

NB: Set word problems as well.

Irregular objects
These are objects that do not have a specific shape.

Displacement method
Is the method used to find the volume of irregular objects
Instruments used to measure the volume of irregular objects
Measuring cylinder
An over flow can or Eureka can
Activity
1.Why do we use the displacement method to find the volume of stone?
• It has no specific shape
2.When is displacement method used?
• When finding the volume of an irregular object.

Using a measuring cylinder to find the volume of an irregular object.

Procedure
Step I
• Pour water into a measuring cylinder about half full and record the volume of
the water. Step II
• Gently lower the irregular object tied on a string into the measuring cylinder.
Step III
• Record the final level of the water in the measuring cylinder.
Step IV
• Subtract the first level from the final level.
V = Final level 1st level
V = 10cc
5cc V = 5cc
NB:
The volume of the irregular object is equal to the volume of the displaced water.
Using an over flow can (Eureka can)

P.5 SCIENCE LESSON NOTES Page 31

Step I
• Pour water in the can up to the level of the spout
Step II
• Put the irregular object tied on a thread gently in the can.
Step III
• Collect the water that pours out of the can in a measuring cylinder
1. What is the volume of the stone?
• 10cc
2. What is the use of the string (thread) in the experiment above?
• To gently lower the stone into the water and avoid it from splashing.
Weight
3. It is the gravitational force exerted on an object by the earth.
The standard unit of weight is Newton Mass
It is the amount of matter on an object.
It is the quantity of matter contained in a body.

Machines used to measure weight and mass

Beam balance
Spring balance-weight
Set of scales
Scale of balance
Weighing balance

Difference between weight and mass

Mass does not change from place to place while weight changes.
Mass is the amount of matter in an object while weight is the force of gravity
exerted on an object.
Mass is measured in kilograms while weight is measured in Newton (N).

Floating
Floating is when an object stays on top when thrown in water.
Objects float because they are less dense than water.
When an object floats in a fluid, two forces act on it; its own weight and upthrust force of
the fluid.
Examples of floating objects
Cork
Plastic
Boats
Sponge

P.5 SCIENCE LESSON NOTES Page 32

 Feather
Leaves
Soft dry wood
Paper
Petrol
paraffin

Sinking
It is when an object thrown on water goes to the bottom of the water.
Objects sink because they are denser than water.
Examples of sinking objects
Stones
Sand
Soil
Metal
Glass
Nails
Coins
Pins
Clay
NB: Any sinking object displaces water equal to its volume.

Density
It is the ratio of mass to volume of a substance.
Density of a substance is defined as its mass per unit volume.
The density of water is 1.0g/cc and ice is 0.92g/cc.
We use density bottle to measure densities of substance.
It is measured in units like (kg / cc, gm /cm3, kg/m).

Activity
Find the density of an object with mass 400gm and volumes 20cc>
D = Mass (M)
Volume D
D = Mass
Volume
D = 400gm
20
D = 20g

P.5 SCIENCE LESSON NOTES Page 33

TOPICAL QUESTIONS
Write one sentence to show the meaning of measurement.
2. How are irregular objects different from regular objects?
Calculate the area of the figure below

3m

6m
Calculate the volume of the cuboid below.

3cm

2cm
4cm
3. What is the standard measure (units) for length? Calculate the
volume of the cuboid below.
Why does paraffin and petrol float when mixed with water?
5. Give one difference between mass and weight.
6. Identify one object that can float when thrown on water.
7. State any two machines that can be used to measure mass.
8. Calculate the density of an object with mass 20gm and volume 2cc.
9. Use the experiment below to answer the questions below.
10. What is the volume of the stone Name the objects marked
11. Why is the above method used to find the volume of the stone?
12. Why do we use displacement method to find the volume of irregular object?
13. What is the meaning of the term sinking?
14. Give any two examples of sinking objects.
15. Why do some objects sink in water?
IMMUNISATION
Immunization is the administration/ introduction of vaccines into the body to cause
immunity.
OR
Is a way of putting vaccines into the body in order to cause immunity.
IMMUNITY
Immunity is the ability of the body to resist disease attack.
TYPES OF IMMUNITY
There are two types of immunity.
P.5 SCIENCE LESSON NOTES Page 34
 Natural immunity.
Artificial (acquired immunity)
Natural Immunity
Is the type of immunity a baby or a person gets without introduction of vaccines.
How natural immunity is acquired
Through breast feeding from mother to baby through the placenta.
Eating a balanced diet and develops as a result of infection.
The baby gets it as it develops in the mother’s womb. After
recovering from a disease or an illness.

Artificial Immunity
Is the type of immunity a baby gets through receiving vaccines in the body.
After birth, a child is immunized and gets immunity.
VACCINES
Vaccines are medical substances which are introduced into the body to produce
antibodies against certain diseases.
Vaccines take the form of dead or weakened bacteria or viruses that can still act as
antigens.
Vaccines can be administered orally or through an injection.

ANTIBODIES
These are chemical substances produced by white blood cells to defend the body
against diseases.

TYPES OF VACCINES
There are three types of vaccines
Toxoids
Attenuated vaccines
Killed vaccines
Toxoids
There are prepared from toxins produced by bacteria in the body.
They are made harmless and injected into the body like T.T vaccines.
Killed / Dead vaccines
These are killed bacteria or virus that has been grown in suitable host cells.
They are made harmless before being injected into a person e.g. cholera and the sack
anti polio vaccine.
Attenuated vaccines
These are live bacteria or virus which has been weakened in such a way that they can
not cause diseases. When injected into the body, they cause immunity.
Importance of immunity to our body

P.5 SCIENCE LESSON NOTES Page 35

 Protects us from being attacked by diseases.
Boosts our body immune system.
How does baby get immunity?
From mother to child during development in the womb.
Through immunization from vaccination.
After suffering and recovering from an illness.

CHILDHOOD IMMUNIZATION DISEASES

The eight childhood killer diseases attack children below the age of six years.
These are:
Poliomyelitis (Polio)
Measles
Tuberculosis
Diphtheria
Whooping cough (pertussis)
Tetanus
Hepatitis B
Influenza B
Other Immunisable diseases
Cholera
Yellow fever
Meningitis
Rabies
Typhoid
Small pox (already eradicated)
Haemophilus
Rubella (German measles)
Typhus fever
Plague

DISEASES, CAUSE, SIGNS, SYMPTOMS, PREVENTATION AND TREATMENT

Tuberculosis.
Cause - bacteria (mycobacterium tuberculosis) It
usually attacks the lungs, bones, joints and the brain
How its spread.
Through air/coughing or sneezing
Signs (what is seen with our eyes)
A lot of sweating
Loss of weight
Chronic cough
P.5 SCIENCE LESSON NOTES Page 36
 Loss of skin color
Thick sputum
Note; Sputum is a liquid from the throat or lungs especially when its coughed as out
because of a disease.
Symptoms
Mild fever
Loss of appetite
General body weakness
Chest pain.

Treatments
Use antibiotics
Prevention
Immunize with (Bacillus Calmette - Guerin) BCG vaccine.
Eats a balanced diet
Avoid sharing, cutting, cups, plates
Isolation of sick people
Drinking properly boiled milk

Measles
Caused by virus
Measles is spread by contact with the nose or throat secretions of infected people and in
air borne droplets.
Signs
Sore in the mouth
Runny nose
Skin rash
Dry cough
Red eyes
Symptoms
High temperature (fever)
Itching skins
Body weakness
Prevention
Isolation of infected persons.
Immunize with measles vaccine at months after birth Treatment
There is no proper treatment but we can control symptoms

Whooping cough (pertussis)

Its a respiratory disease caused by a bacteria called Bordetella Pertussis.
P.5 SCIENCE LESSON NOTES Page 37
 Its spread through droplet infection (coughing and sneezing)
Signs
Running nose
Severe coughing with spells that end with whoops
Watery discharge from eyes, sneezing.
Quick deep breath
Mild cough.
Symptoms
Fever
A cold
Treatment
Treat with antibiotic
Diphtheria
Caused by bacteria
Signs
Swollen neck
Sore throat
Prevention
Immunize with D P T vaccine
Isolation of infected persons.
Treatment
Use antibiotics

Tetanus
Caused by bacteria called Clostridium tetani.
Signs
Stiff muscles all over the body especially the jaws
Sudden and strong muscles that spasm when touched
Baby stops suckling
Difficulty in swallowing.
Symptoms
Fever

Prevention / Treatment Immunize

with D P T vaccine
Immunize with T.T vaccine for females between 15 – 45 years
Qn
Why is DPT vaccine called a triple vaccine?

Poliomyelitis (polio)
P.5 SCIENCE LESSON NOTES Page 38
Caused by a virus called poliovirus.
Its spread through drinking or eating contaminated water and food
Signs
Paralysis in the limbs (legs / hands)
Prevention of polio
Drinking boiled water
Proper disposal of faeces
Immunize with polio vaccine
Symptoms
High fever
Weakness of the body

Other Immunisable diseases

CHOLERA
Caused by bacteria
Spread through drinking contaminated water
Spread through eating contaminated food.
Signs
Excessive diarrhoea
Excessive vomiting
Treatment
Give ORS
Give fluids like juice, waters and milk.
Take to the health centre.
Prevention
Drinking boiled water
Wash hands before handling food
Ensure proper disposal of refuse
Ensure proper use of latrines
Cover all cooked food and leftovers
Prepare food in a clean place and eat it from a clean container.
Observe general cleanliness of both body and environment

HEPATITIS B
Its caused by Hepatitis B virus.
It affects the liver.
Spread through contact with body fluids such as blood, sweat, saliva etc of an infected
person.
Symptoms

P.5 SCIENCE LESSON NOTES Page 39

 Body weakness
Stomach upset
Signs
Very dark urine
Very pale stool
No treatment

Prevention
AGE VACCINE DISEASE METHOD OF IMMUNISATION
a. At birth BCG & polio Tuberculosis, Injection – right upper arm Drops
vaccine polio in the mouth
b. 6 weeks DPT vaccine Diphtheria Injection on the left upper thigh
Polio vaccine Pertussis,
Tetanus Drops in the mouth
Poliomyelitis

c. 10 weeks DPT vaccine Diphtheria Injection on the left upper thigh

Polio vaccine Pertussis,
Tetanus Drops in the mouth
Poliomyelitis

d. 9 months 36 Measles Measles Injection on the left upper arm.

weeks vaccine

IMMUNIZATION SITES IMMUNIZATION CARD (C H C) CHILD HEALTH CARD

This is a card given by health workers at a health centre to every child (baby) who
receives immunization
A child health card shows the following information about a baby
1. Date of birth (D.O.B)
2. Date of next visit for immunization
3. Vaccine received and date
4. Birth weight of the child
5. Childs name
6. Parents name, place of residence, parents occupation.
7. Birth order
8. Doctors advice to health growth and nutrition of the child.

Importance of immunization

P.5 SCIENCE LESSON NOTES Page 40

 Helps to remind the parent of the next date of visit for immunization
Helps the parent to monitor the child growth
Helps both the doctor and the parent to know which vaccine was already given
and which one is remaining.

Roles of individual families and communities in immunization

Individuals
Helps to inform other family members and neighbours on immunization dates and
venue.
Learning how to immunize so that they can help the health workers.
Help to accept and convince other people to accept immunization as an
important programme
Encourage others to take their children for immunization.
Assisting health workers in arranging the places selected for immunization
Family
Share all information that they know about immunization.
Parents should make sure that all children and pregnant women are immunized.
Bigger children should take younger ones for immunization

Community
Organize seminars, workshops, plays and concerts to educate others about
immunization
Schools should perform plays and concerts about immunization on open days and
speech days.
NOTE: The common immunization centers in our communities include; hospital, clinics,
dispensaries, health centers etc.

P.5 SCIENCE LESSON NOTES Page 41

THE DIGESTIVE SYSTEM
Digestion is the breaking down of food into smaller particles that can be absorbed in the
blood stream.
Types of digestion
• Mechanical digestion is the type of digestion where food is broken down into small
particles by help of teeth.
• Chemical digestion is the type of digestion where food is broken down into small
particles by the help of enzymes.
ENZYMES
Enzymes are chemical compounds which speed up the rate of digestion.
Characteristics of enzymes
• Enzymes are proteins in nature
• An enzyme always forms the same end product
• Enzymes are specific i.e. each enzyme acts upon one class of food
• Enzymes are destroyed by heating
• Enzymes act on particular conditions i.e. some prefer acidic conditions while others
prefer alkaline conditions.
Examples of enzymes
In the mouth
• Salivary amylase/ptyalin digests cooked starch.
In the stomach
• Pepsin….digests proteins.
• Rennin…clots milk in babies in order to separate fats from proteins.
In the pancreas
• Pancreatic amylase….digests starch skipped from the mouth.
• Lipase….breaks down fats to fatty acids and glycerol .
• Trypsin….breaks down proteins to peptides and peptides to amino acids.
In the ileum
• Maltase….breaks down maltose to glucose.

P.5 SCIENCE LESSON NOTES Page 42

 • Lactase….acts upon lactose to glucose and galactose.
• Sucrase….breaks down sucrose to glucose and fructose.
• Peptidase….breaks down peptides to amino acids.

THE DIGESTIVE SYSTEM

Is the system of the body which works to digest food.
Alimentary canal
Is the muscular tube that runs from the mouth to the anus.
N.B: Food bolus moves through the alimentary canal by peristalsis

Parts of the digestive system

Mouth
Gullet
Colon
Appendix
Rectum
Pancreas
Liver
Appendix
Rectum
Pancreas
Liver

THE DIGESTIVE SYSTEM OF MAN

P.5 SCIENCE LESSON NOTES Page 43

Uses of the parts of the digestive system
Mouth
It is where digestion begins.
Food is broken into simpler forms.
Food is mixed with saliva to make it soft for easy swallowing.
Saliva
It is a digestive juice produced by the salivary glands in the mouth
It has an enzyme called salivary amylase or ptyalin.
Ptyalin breaks down starch into maltose.
It also has mucus which lubricates the food.
The tongue
It rolls food into bolus
It is used for tasting.
It pushes the food into the gullet

Gullet (oesophagus)
It leads food from the mouth to the stomach.
Food passed through the gullet by the process of peristalsis.

Illustration of peristalsis.

P.5 SCIENCE LESSON NOTES Page 44

Epiglottis
It prevents food from entering the wind pipe.
Stomach
It keeps food for 1-4hrs depending on the type of food.
The stomach walls produce the gastric juice and hydrochloric acid
Hydrochloric acid kills most of the germs brought by the food into the stomach.
The gastric juice enzymes that start the digestion of proteins.
Alcohol is absorbed in the stomach.
The duodenum
It is the first section of the small intestine.
It receives bile juice and pancreatic juice through the pancreatic duct.
The liver
It produces the bile juice
Gall bladder
It keeps or stores the bile juice.
Bile has salts that breaks (emulsify) fats for easy digestion.
The pancreas
It produces the pancreatic juice.
The pancreatic juice has enzymes that complete the digestion of carbohydrates,
proteins and fats.
The ileum
It is the second part of the small intestine
It is where the digestion of food ends.
It is where the absorption of food takes place.
Absorption
Is a process by which digested food is taken into the blood stream.
The ileum has finger like projection called the villi
The villi absorb food

P.5 SCIENCE LESSON NOTES Page 45

 The walls of the lleum produce a juice called intestinal juice that completes the
digestion of food.
How the small intestines is adapted to its function
It has a large surface area made of villi and micro villi
It has a lot of blood capillaries which allow the transportation of blood molecules all
over the body.
The large intestine
I)Colon
It is where water and mineral salts are absorbed or take place
II) Rectum
It keeps the undigested waste materials before they are passed out
III)Anus
It passes out the undigested materials
It is used for digestion
Components of faeces
Water
Dead cells
roughage
Bacteria
Disorders of the digestive system
They are problems that can make the alimentary canal fail function well.
Constipation
It is when the undigested matter stays in the rectum for too long.
Causes
Lock of roughage in the diet
Drinking little water
Lack of physical exercise
How to prevent constipation
Eat fruits and vegetables e.g. mangoes, apples e.t.c.
Doing plenty of physical exercises.
Drinking water before and after eating food.
Eating a balanced diet.
Indigestion
It occurs when the food we eat is not properly digested
Causes of indigestion
Improper chewing of food
Over eating
Symptoms of indigestion
Stomach ache
Heart burns
P.5 SCIENCE LESSON NOTES Page 46
 Tiredness/ fatigue
Prevention of indigestion
Chewing food properly before swallowing.
Drinking enough water before and after eating food.
Vomiting
It is a disorder caused eating poisonous food or over eating
It can also be caused due to some diseases e.g. malaria.
Diseases of the digestive system
Appendicitis
It is caused by bacteria that enters the appendix
It leads to swelling of the appendix
It causes too much pain in the lower right side of the abdomen.
It can be treated by cutting it off.
Cholera.
cholera is used by bacteria it is spread by houseflies, cockroaches.
It is also spread by drinking contaminated water, eating contaminated food.
Symptoms of cholera
Pain around the abdomen
Control of cholera
Boil water before drinking it.
Kill houseflies by spraying
Wash hands before eating, serving or handling food.
Wash hands after visiting the toilet or latrine
Cover cooked food to keep away houseflies.
Properly dispose human faeces
Typhoid
It is caused by bacteria
It can be spread by house flies
Typhoid can be spread by drinking contaminated water and eating dirty food Signs
of typhoid
Diarrhea
Symptoms of typhoid
Headache
Fever
Prevention of typhoid Boiling
water for drinking
Spraying insecticides to kill houseflies
Washing hands before eating food
Wash hands after visiting the latrine or toilet

P.5 SCIENCE LESSON NOTES Page 47

 Properly disposing rubbish and faeces
Dysentery
The frequent passing out of watery stool with blood stains.
Amoebic dysentery is caused by amoeba.
Bacillary dysentery is caused by a bacteria
Spread of dysentery
Drinking contaminated water
Eating contaminated food
Houseflies carry germs onto the food and hands.
Control of dysentery
Boiling water for drinking
Washing fruits before eating them
Spraying insecticides to kill houseflies
Washing hands before eating, serving food
Wash hands after visiting the toilets
Dangers of dysentery
It leads to dehydration
It leads to anaemia
Peptic ulcers (stomach ulcers)
They are wounds formed in the stomach or small intestine
They cause a lot of pain especially when one is hungry

CARE FOR THE ALIMENTARY CANAL

Wash hands before eating
Chew food properly before swallowing it
Wash hands after visiting a toilet or latrine
Eat well looked food
Avoid eating very hot or cold food
Having regular physical exercise
Having enough rest after eating
Brushing the teeth after eating food

TOPICAL TEST
1) Why is it important for a young child to properly chew food before swallowing?
2) How is the hydrochloric acid produced by the stomach importance to us?
3) Mention the process that takes place in the following parts of the alimentary
canal?
a) Stomach
b) Small intestines

P.5 SCIENCE LESSON NOTES Page 48

 c) Colon
4) How is bile produced by liver important to our bodies?
5) How is the small intestine adopted to its function?
6) Write down any two diseases that affects the digestion system?
7) Briefly explain the term digestion?
8) Where does digestion begin in a P.5 child’s body?
9) Where does digestion end in our bodies?
10) State any two ways of keeping our digestive system in proper working conditions.
11) State any two disorders of the digestive system. In which parts of the digestive
system are the following juices produced. a) Bile juice
b) Gastric juice
c) Saliva
COMPONENTS OF THE ENVIRONMENT

SOIL: is the top layer of the earth’s surface.

Soil formation processes.

- Weathering
- Decomposition
Weathering: - This is the breaking down of rocks into small particles to form soil.

Decomposition: - is the decay of dead plants and animal matter to form soil

Components of soil

- Air
- Water
- Rock particles
- Humus (Organic matter)
- Organisms like bacteria, earth worms
- Dissolved mineral salts (inorganic matter) Uses of different components to the soil

1. Air.

Enables root perspiration to take place for living organisms in the soil.

P.5 SCIENCE LESSON NOTES Page 49

NOTE: perspiration is the exchange of gases between the body of an organism and the
surroundings

Aeration of soil is the addition of air to the soil by creating more pore spaces
Living organisms which help in aeration of soil include

Millipedes
Centipedes
Earthworms
Bacteria
Fungi
Moles
Rabbits
Squirrels
Porcupines
An experiment to show that soil contains air

Materials required

Lump of soil
Water
Container

Observation

Bubbles of air are seen coming out of the soil

Conclusion Soil

contains air

P.5 SCIENCE LESSON NOTES Page 50

2. Water.

Water dissolves soluble minerals to form solutions

Water is a very important raw material during photosynthesis

An experiment to show that soil contains water or moisture

Materials needed

Container with a cover

Lump of soil
Source of heat

Observation

Water droplets were seen on the sides of the container

Conclusion

Soil contains water/moisture

3. Living organisms

Living organisms aerate the soil.

Living organisms help in the formation of humus.
4. Dissolved mineral salts (Inorganic matter)

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 They maintain soil fertility.
They dissolve in water to form plant food.
Plant roots use the process of osmosis to absorb the mineral salt solution.
Examples of mineral salts needed by plants

i. Potassium: helps the plants to build resistance to diseases and drought.

ii. Calcium: Helps to strengthen the plant stem and leaves.

iii. Phosphorus: Helps in the formation of strong plant cell wall iv. Nitrates and

phosphate: They combine to make plant proteins

v. Magnesium and Iron: These help in the formation of chlorophyll

5. Humus (Organic matter)

Humus adds nutrients to the soil

Humus forms soil texture
Humus gives the soil a dark colour which helps it to absorb heat from the sun
Humus absorb moisture hence improving soil capillarity
NOTE: The bacteria which help in decomposition of matter is called
putrefying bacteria

6. Rock particles. (Inorganic matter)

They break down into smaller particles to form soil

Importance of soil to plants

Soil provides water for plant growth

Soil provides nutrients for plant growth
Soil provides surface for attachment of plant roots
Soil provides air for respiration of roots and soil organisms
Importance of soil to man

Man use soil for modelling.

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 Soil is used for growing crops.
Soil is used for construction of building.
Man use soil for making glasses.
Soil maintains the water table.
Soil is used for making ceramics.
Types of soil
1. Loam soil
2. Clay soil
3. Sandy soil
Characteristics of Loam soil

▪ It contains balanced particles of sandy and clay

▪ It contains more humus than clay and sandy
• Loam soil is well drained
▪ Loam soil is well aerated
▪ Loam soil has a good texture

Reasons why loamy soil is good for growing crops

▪ Loam soil is well aerated

• Loam soil is well drained
▪ Loam soil has good mineral content
▪ Loam soil has good capillarity
• Loam soil has humus

Characteristics of Clay soil

Clay soil has fine particles

Clay soil has the highest rate of capillarity
Clay soil has the lowest rate of drainage
Clay soil is poorly aerated
Clay soil is sticky
Clay soil has little humus

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 Clay soil has compact particles
Reasons why clay soil is not good for crop growing

Clay soil is water logged

Clay soil is sticky
Clay soil has little humus
Clay soil is poorly aerated
Reasons why clay soil is good for modelling

Clay soil is sticky

Clay soil contains lime

Sand soil (Characteristics)

⇒ Sandy soil has little plant nutrients

⇒ Sandy soil is the most aerated type of soil
NOTE:

⇒ Sandy soil has wider air spaces (more porous)

⇒ It has the highest rate of drainage
⇒ It has the lowest capillarity

An experiment to find out the drainage of water through different types of soil

Materials needed

⇒ Funnel/filter paper
⇒ Glass jar/container

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 ⇒ Soil samples

Observation

After some time, more water was collected in the jar containing sandy followed by
loam and little water in clay soil.

Conclusion

Sandy soil allows more water to pass through it easily because it has wider air spaces.

An experiment to find out capillarity of different types of soil

Materials needed

Glass tube
Cotton wool
Container
Soil samples

Observation

Water rises to the greatest height in clay soil, medium height in loam soil and lowest
height in sandy soil.

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Conclusion

Clay soil has the highest rate of capillarity than sandy soil and loam soil.

Soil erosion

Soil erosion is the removal of top soil by its agents.

Agents of soil erosion

⇒ Flowing water

⇒ Wind
⇒ Moving animals
Causes of soil erosion

Overgrazing
Deforestation
Bush burning
Overstocking
Mining
Mono cropping
Brick making
Over cultivation
Road construction Overgrazing:

This is where animals are grazed on a small piece of land for a long time

The animals eat up all the grass leaving the soil bare or unprotected.

Overstocking: Is the keeping of many animals on a small piece of land.

Deforestation: Is the massive cutting down of trees

Bush burning: This is the burning of the vegetation cover leaving the soil bare Mining: This is
the extraction of underground minerals

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Mono cropping: This is the growing of one kind of crop on the same piece of land.

Over cultivation:

This is when crops are grown on the same piece of land every year without giving it
rest.

Types of soil erosion:

Rill erosion
Sheet erosion
Gully erosion
Splash erosion
River bank erosion
Splash erosion

This is the type of erosion which occurs when rain drops hit the bare ground and
splash the soil particles from their original position.

Rill erosion

This is the type of erosion which occurs when flowing water forms deep narrow
channels into the ground.

Sheet erosion

This is when top soil is removed uniformly from the ground by flowing water.

Gully erosion

This is when deep and wide channels are made into the soil by flowing water.
Effects of soil erosion

Soil erosion carries away fertile soil leading to poor plant growth.
Soil erosion leads to landslides in mountainous areas.
Soil erosion leads to soil exhaustion

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 Soil erosion leads to loss of soil texture Harmful
materials in the soil.

Harmful materials are substances which affect the soil and make it lose its fertility

Examples of harmful materials

Pouring oil from engines, garages and factories in the soil.

Dumping polythene papers in farm areas
Dumping used machines or scraps to the soil
Using pesticides to the soil
Dumping broken glasses and plastics to the soil.
Effects of harmful materials to the soil

Used engine oils kill living organisms that help to make humus in the soil
Polythene papers, plastics and broken glasses do not allow water to enter the soil.
They also make the soil infertile
Dumping scraps prevents farmers from using land for agriculture
Chemicals used to spray the pests kill organisms in the soil which would help to form
humus.
Harmful substances make soil infertile leading to food shortage.
Methods of controlling soil erosion

Mulching
Crop rotation
Contour Ploughing
Terracing
Agro forestry
Strip cropping
Planting trees
Inter cropping
Bush fallowing
Mulching

P.5 SCIENCE LESSON NOTES Page 58

 Is the covering of soil with dry plant materials.

Examples of mulches include: -

- Dry grass
- Wood shavings
- Coffee husks
- Dry banana leaves
- Dry maize stems
NOTE: Mulching controls soil erosion by reducing the strength of rain drops

Importance of mulching:

Mulching control soil erosion

Mulching control the growth weeds
Mulching improves on the soil fertility
It conserves soil moisture Dangers of
mulching

Mulching hides some pests

Mulches can catch fire and destroy crops
Some mulches with seeds can germinate and become weeds
Some mulches do not allow direct water percolation into the soil.
Crop rotation.

Crop rotation is the growing of different types of crops on the same piece of land
seasonally.

Points to note when designing crop rotation crops

Crops with deep roots should alternate with those with shallow roots
Crops in the same family should note follow one another e.g millet, rice, sorghum
A resting period called bush fallowing should be included in the rotation
Legumes should often alternate with other crops
Advantages of crop rotation

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 Crop rotation breaks the life cycle of crop pests
Legumes add nitrates in the soil
Parasitic weeds are controlled
Crop rotation controls soil erosion
Feeding habits and different root systems benefit the soil.
Contour Ploughing

This is the Ploughing and planting of crops across the hill instead of up and down.

Advantages of contour Ploughing

It helps to control soil erosion in hilly areas

Terracing

This is when the slope is cut into steps (terraces) to reduce the speed of flowing
water.

NOTE: In Uganda terracing is mostly practiced in hilly/mountainous areas like

Kabale and Mbale districts

An illustration of terracing

Advantages of terracing

Terracing controls soil erosion in hilly areas

Agro – forestry
This is the practice of growing crops and planting of trees on the same piece of land.

Advantages of agro – forestry.

It controls soil erosion

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 It provides double income to the farmer
It is a source of fuel
It improves soil fertility
It is a source of nutritious foods
Strip cropping. This is the growing of crops that cover the soil.

Cover cropping.

This is the growing of crops that cover the soil. Examples of cover crops include:

- Beans
- Peas
- Pumpkins
- Cabbages
- Sweet potatoes
Advantages of cover cropping

Cover cropping reduce the speed of flowing water hence controls soil erosion
Cover crops act as pasture for animals
Afforestation

This is the planting of trees in an area where they have never been before.

Advantages

Trees act as wind brakes hence controls soil erosion

Leaves that fall on the ground turn into humus
The roots of the tree hold the soil together.

Re – afforestation

This is the planting of trees in an area where they have ever been but they are cut
down.

Intercropping/mixed farming

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 This is when two or more crops are grown on one piece of land e.g maize and
beans or coffee and beans

Bush fallowing

This is the practice of leaving the bush to grow on your land after cultivating on it
for a long time.

Advantages

⇒ It controls soil erosion

⇒ It enables the soil to regain its fertility
Methods of conserving the soil

- Mulching the garden

- Manuring
- Adding fertilizers
- Good farming practices
- Terracing
- Afforestation
Soil exhaustion. This is the loss of soil fertility

Causes of soil exhaustion

Poor farming methods e.g mono cropping, shifting cultivation, over cropping
Leaching of mineral salts
Soil erosion
Leaching.

This is the movement of mineral salts from the upper to the lower layers where plant
roots cannot reach.

Causes of leaching

Soil erosion

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 Elinino rainfall / too much rainfall
Increased use of fertilizers
Soil fertility. This is the ability of the soil to support plant growth.

How to improve soil fertility

- Mulching the garden

- Manuring
- Adding fertilizers
- Crop rotation
- Bush fallowing
- Inter cropping
- Agro – forestry
Fertilizers

Fertilizers are substances added to the soil to increase its fertility.

Types of fertilizers

i) Natural fertilizer/Manure/organic fertilizers

j) Artificial fertilizer

Natural fertilizer

These are fertilizers that are made from plant and animal matter.
Examples of natural fertilizers

Compost manure made from kitchen refuse like banana, sweet potato peelings
Farm yard manure made from animal droppings
Green manure made from leaves dropping off plants.
Advantages of natural fertilizers

They improve soil texture

They make soil hold water

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 They stay for a longer time in the soil
They are available locally Disadvantages

They smell badly

They are tiresome to make
Plant and animal matter may not be easily got in some areas
They can be a source of weeds Artificial
fertilizers

These are fertilizers which are manufactured in factories. The name of the fertilizers
depends on the mineral contained in them as indicated below.

- Sulphate of ammonia
- Single super phosphate
- Nitrogen phosphorus, potassium (NPK)
Advantages

They are quick in improving soil fertility

They provide the needed mineral salts to plants without fail
They are easy to apply
They contain the right nutrients in the correct quantity
Disadvantages

They are expensive to buy

You may not know which type of fertilizer to use
You may not know the quality to apply
Excessive use pollutes the soil
They kill some useful soil organism
They are leached out of the soil easily by rain
They can damage soil texture if used for a long time

Ways of making compost manure

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 Mix domestic garbage like banana peelings, dry grass, maize stalks, leaves and
other forms of plant materials
Make out an area of 1.2 m by 1.2 m with corner sticks.
When the materials are about 15cm thick, spread farm yard manure, old compost
or garden soil over it
Water the layer but do not pour too much water
Keep soil moist to spread up the decaying process
Add another 15cm of plant materials then spread old manures and then water until
the head is 1.2 m high.
Do not walk over the heap because this will expel the air needed by the organism
responsible for the decomposition of the plant materials
Turn over the heap after 14 days
Remove layer by layer and build into a new heap
After another 14 days turn over again
After another 14 days the manure will be ready.

Terms used in soil

Soil texture: Is the roughness or smoothness of soil

Soil capillarity: Is the rate at which water rises up the soil

Soil profile: Is the vertical arrangement of soil layers (draw layers of soil

Soil drainage: Is the ability of soil to retain water

Organic Manures: This is manure made from plants and animals

Inorganic manure: These are fertilizers made from manures

Percolations: Is the movement of water molecules down the rock particles of soil.

P.5 SCIENCE LESSON NOTES Page 65

 HEAT AND ENERGY

What is matter?

Matter is anything that has mass and volume.

Matter is anything that occupies space and has weight.
Properties of matter

Matter has weight

Matter occupies space
Matter exerts pressure
Matter expands when heated
States of matter

There are three states of matter

- Solid state
- Liquid state

- Gas state

- NOTE:

Matter is made up of small particles called molecules.

Molecules are made up of small tiny indivisible particles called atoms
A molecule is a group of atoms that make up matter.
Atoms are the smallest indivisible particles of matter
Molecules are held together by cohesion or adhesion forces.
Cohesion force: is the force of attraction between molecules of the same kind.
Adhesion force: Is the force of attraction between molecules of different kinds.

Arrangement of molecules in different states of matter

Molecules in solid state

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Characteristics

Molecules are closely packed together

Molecules do not move
Heat travels through solid state by conduction
Solid have definite shape.

Molecules in liquid

Characteristics

Molecules are fairly spaced

Liquids take the container of the shape where they are put
Heat travels through liquids by convection Molecules in
gases

Characteristics

Molecules are far apart

Do not have shape

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 Heat travels through gases by convection
Changes in the states of matter

Change in the states of matter is as a result of change in temperature i.e heating

and cooling. These changes include:

1. Melting: Is a change of state from solids to liquids

Illustration

2. Freezing: Is the change of state from liquid to solid.

Illustration

3.

Evaporation: Is the change of state from liquid to gas

Illustration

4. Condensation: Is the change of state from gas to liquid

5. Sublimation is the change of state from a solid to a gas.

Illustration

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Note

Deposition is the change of state from a gas to a solid

MIXTURES

A mixture is the combination of two or more substances.

Examples of mixtures

Concrete blocks (mixture of sand and cement)

Concrete (mixture of aggregates, sand and cement)
Porridge/posho (mixture of flour and water)
Air (mixture of gases)
Syrups
Orange juice (mixture of orange juice and seeds) Solutes
and solvent

A solute is a substance which dissolve in water or any other liquid.

Examples of solutes

Salt
Sugar

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 Glucose
Milk powder
A solvent is a liquid that dissolves a solute.

Examples of solvents

- Water

- Methylated spirits

- Petrol

- Paraffin

- Diesel

- Milk
Water as a universal solvent

Water is a universal solvent because it dissolves almost all solutes

Insoluble substances

These are substances which do not dissolve in any liquid.

Examples of insoluble substances

- Stones

- Sand

- Maize flour

- Seeds Solution

A solution is a uniform mixture of a solute and a solvent

Examples of solutions

- Oral Rehydration solution

- Salt solution
- Sugar solution

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Separating mixtures

Separating mixtures of liquids and solids

Decanting/decantation
Filtering/filtration
Evaporation
(a) Decanting or decantation

Decanting is a process of separating solid particles in a liquid

This is done by allowing the solid particles to settle at the bottom of the container
and then carefully pouring off the clear liquid above.

NOTE: Decanting is used to set clear water from muddy water. Illustration of

decanting

Mixture of solids settled at clear liquid

liquid the bottom poured off

and solid particles

(b) Filtration or filtering

Filtration is the process of separating solid particles from a liquid using a filter

The solid particles remain on the filter and a clear liquid passes through the filter.
The solid particles are called residues (impurities) and a clear liquid called filtrate.

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 Uses of filtration in our daily life.

Filtration is used in separating seeds from orange juice and passion juice.

Filtration is used in separating residues from banana juice and pineapple juice.

Illustration of filtration.

(c) Evaporation.

Evaporation is the process by which a liquid change to vapour

This helps in our homes to regain salt which is poured in sand or dust

When salt mixes in sand or dust, get everything and put them in a container

Importance of evaporation

Evaporation is used to obtain salt from lakes and seas

Separating mixtures of liquids

Using a separating funnel

Fractional distillation

(a) Separating liquids using a separating funnel

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Uses of a separating funnel

- To separate liquids which do not mix/immiscible liquids

- To separate liquids with different densities

Examples of liquids which do not mix/immiscible liquids

- Water with cooking oil

- Water with petrol
- Paraffin with water
(b) Fractional distillation

This is a method used to separate liquids of the same density but evaporate at
different temperatures.

A liquid which evaporates first is distilled first

Examples of such liquids are:

- Water
- Alcohol
Separating mixtures of solids

- Flotation
- Using a magnet
- Hand picking
- Sieving
(a) Flotation

This is a method used to separate a mixture where one is denser than the other.

Examples of mixtures separated using flotation method

- A mixture of saw dust and sand

- A mixture of bad beans and good beans

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(b) Using a magnet

A method used to separate mixtures where one substance is magnetic and the
other is non magnetic.

(c) Hand picking

This is a method used to pick big particles from small particles in a mixture. e.g.
pieces of stone from rice, beans, soya before cooking

(d) Sieving

This is a method used to separate large particles in a mixture using a sieve.

Energy

Energy is the ability to do work.

Types of energy

i) kinetic energy ii)

Potential energy
Kinetic energy

This is the type of energy possessed by a moving object.

This is the type of energy possessed by an object in motion.

Kinetic energy is also called energy in motion

Objects which possess kinetic energy

- A person running
- An arrow flying through the air
- A stone thrown up in air
- A brick dropping from the wall
- Moving vehicles

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 - A leaf falling off from a tree.
NOTE: a person who runs with any object balancing on the head possesses Kinetic
energy while the object possesses potential energy.

Potential energy

This is the type of energy possessed by an object at rest e.g

- A baby sleeping in cot

- A car standing still at traffic light

- A pupil sitting still and listening to a teacher

- An object resting on a table or ground

Forms of energy

- Sound energy
- Heat energy
- Light energy - Solar energy
- Electric energy
Characteristics of forms of energy

They can make work possible

Energy can be changed from one form to another
Heat energy

Heat energy is a form of energy that causes rise in temperature

Sources of heat

These are substances which produce heat of their own.

Examples

- The sun - Fire

- Friction

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 - Decomposition
- Fuels like firewood, diesel, oil, charcoal, petrol
- Electricity
- Compression

Uses of heat

Heat enables people to cook food

It enables us to be warm
Heat is used to kill germs
Heat helps in rain formation
It dries harvested crops
Heat or warmth is necessary for seed germination
Heat provides power to run machines e.g steam engines, rockets, jets etc

Fuels

These are substances which produce energy when burnt.

Examples of fuels

- Firewood
- Charcoal
- Diesel - Petrol
- Coal
- Oil
- Paraffin/kerosene
Effects of heat on matter

Heat makes matter expand

Heat causes rise in temperature
Heat causes change in state of matter

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 Heat makes molecules in gases and liquids mobile

Expansion in gases

Expansion means increase in size.

Contraction is the decrease in size.

Experiment about expansion in gases materials needed

- Bottle
- Balloon
- Source of heat
NOTE: Tie the balloon on an empty bottle and heat the bottom of the bottle

Observation

On heating, the balloon started swelling showing that air inside the bottle is
expanding

Expansion in liquids (Experiment)

Materials needed

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 - Water
- Stopper
- Glass tube
- Test tube
- Source of heat

Observation

On heating, the water level rose from point A to point B. this shows that water in the
test tube expanded on heating

Expansion on solids

Experiment

Hot brass ball

Cold brass ball

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Observation

When the ball is cold, it passes through the ring

When the ball is heated, it expands and it cannot pass through the ring

Bimetallic strip

This is a strip which consists of two metals with different expansion rates.

Bimetallic strips are used in thermostats.

A thermostat is a device that switches electric appliances on and off

automatically.

Things that use the thermostat

- Electric flat irons

- Refrigerators
- Car indicators
- Air conditioners

Effects of contraction and expansion of solids

Rail line tracks

During the construction of a railway line gaps are left in between rails to give room
for expansion on a hot day.

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NOTE: Gaps are narrow during a hot weather because the rails have expanded

Gaps are wide during a hot weather because the rails have contracted

If the gaps are not left during constructions, the railway may collapse.

Telephone and electric wires

During construction of telephone and electric lines, the wires are fixed loose to
provide room for contraction on a cold day.

1. Sagging wires on a hot day 2. Tight wires on a cold day

Heat transfer

This is the movement of molecules of matter from one place to another due to rise
in temperature

Ways how heat travels

1. Conduction

This is the process through which heat travels in solids

Heat from the burning candle travels through the metal by conduction

Q.Which wax will melt first?

Q.How does heat reach wax 3?

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2. Convection This is the process by which heat travels through liquids and gases.

Illustration

Convection in gases

Use of a chimney

3. Radiation This is the process by which heat travels through space or vacuum.

NOTE: Heat does not need any medium of transmission. That is why heat pass through a
vacuum.

A vacuum is a space without matter

Application of convection

1. Ventilation

This is the replacement of warm air by fresh air.

Proper ventilation enables free circulation of air.

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Activity

1. Why should a living house be properly ventilated?

2. What is the use of doors and windows on a living house?

3. What is the use of ventilators on a living house?

4. Why are ventilators put on top of doors and windows?

5. Why are doors and windows put below the ventilators?

Other illustration about ventilation in:

a) Lantern

b) Charcoal stove

c) Charcoal iron box

Application of radiation

Illustration

Heat from the sun reaches the earth by radiation

Heat from the sun reaches James by radiation

Heat reaches Martha by radiation from fire place

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Application of conduction

Application of conductors and insulators

Conductors: These are substances which allow heat to pass through by conduction

Examples of good conductors

- Iron
- Copper
- Steel
- Aluminium
- Silver
- Brass
NOTE: Silver is the best solid conductor of heat and mercury is the best liquid
conductors of heat Insulators

These are substances which do not allow heat to pass through.

Insulators are also called poor or bad conductors of heat.

Examples of insulators

- Plastic
- Wood
- Air
- Rubber
- Water
- Wool
- Asbestos
Application of conductors and insulators

- Electric kettles
- Electric flat irons

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 - Charcoal iron box
- Frying pans
NOTE:

Handles of the above are made of wood or plastic because plastic and wood are poor
conductors of heat.

The good conductors of the above include:

- Ironing part of an electric flat iron

- Frying part of a frying pan
- Metallic part of an electric kettle
Reflectors of heat (Heat reflectors)

These are objects that reflect heat.

When heat falls on a shiny surface, it is bounced/reflected
Application of reflectors

Most refrigerators are painted white to reflect heat and remain cool inside
People in hot areas wear white clothes to reflect heat
Most buildings are painted white to reflect heat and remain cool inside
A Stevenson screen is painted white to reflect heat
Most vehicles are painted white to reflect heat Absorbers of
heat (Heat absorbers)

These are objects that absorb heat.

when heat falls on a dull coloured surface, it is absorbed. A person wearing a
black shirt feels hotter than a person wearing a white shirt on a hot day because black
absorbs heat while white reflects heat. THE THERMOS FLASK (VACUUM FLASK)

Functions of a thermos flask

It keeps hot foods and cold foods cold.

Parts of a vacuum flask

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Functions of different parts of a vacuum flask

1. Cork/stopper. This prevents heat loss or gain by conduction because a cork is a

bad conductor of heat

2. Double silvered walls. These prevent heat loss or gain by radiation because they
have a shiny colour (silver)

3. Vacuum. This prevents heat loss or gain by conduction and convection

By conduction because there is no molecule of solids

By convection because there is no molecule of liquid or gas

4. Cork base. This supports the glass in position.

5. Plastic/metal case. This protects the double walled glass.

6. Vacuum seal. This closes the vacuum.

Temperature

▪ Temperature the degree of hotness or coldness of matter or a place.

▪ Temperature is measured using a thermometer
▪ A thermometer uses mercury or alcohol
▪ Temperature is measured in degrees

Types of thermometers

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1. Clinical thermometer

2. Minimum and maximum (six’s) thermometer

Clinical thermometer

It is used to measure human body temperature.

It uses mercury
The body temperature of a normal person is 370C or 98.4 0F

Parts of the body where a clinical thermometer is placed

In the anus
Under the armpit
Under the tongue
In the vagina
NOTE: A clinical thermometer is commonly placed in the above parts because they
completely cover the bulb.

Thermometers should be sterilized with alcohol every after use. Parts of a clinical

thermometer

Functions of each part

1. Kink/constriction/bend. This prevents the backward flow of mercury

2. A stem/glass envelope. This acts as a magnifying glass

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3. Bore. This is very narrow to have an accurate scale

The scale runs from 340C to 420C because the temperature of a living person is
between 340C to 420C
NOTE: A clinical thermometer should be shaken to force mercury back into
the bulb before it is used again.

Advantages of using mercury in thermometer.

1. Mercury is easily seen

2. Mercury doesn’t wet/stick to the glass

3. Mercury is a good conductor of heat

4. Mercury doesn’t boil easily. Its boiling point is 3570C

5. Mercury has even and regular expansion

Advantages of using alcohol

1. Alcohol has a low freezing point.

Types of temperature scales.

1. Celsius scale or centigrade

2. Fahrenheit scale

3. Kelvin scale

Celsius scale

1. The freezing point of pure water on this scale is 00C.

The freezing point is also known as lower fixed point.

2. The boiling point of pure water on this scale is 1000C

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 The boiling point is also known as upper fixed point

Fahrenheit scale

1. The freezing point of pure water on this scale is 320F

2. The boiling point of pure water on this scale is 2120F

Six’s or maximum and minimum thermometer

1. A six’s thermometer is used to measure both minimum and maximum temperature.

2. It uses both mercury and alcohol.

3. The left-hand side measures minimum temperatures and the right-hand side
measures maximum temperatures.

4. A six’s thermometer uses indices

5. Readings are taken at the lower part of an index

6. Indices are re-set using a magnet

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 Differences between a clinical thermometer and maximum & minimum
thermometer
Clinical thermometer Minimum and maximum thermometer

It uses mercury It uses both mercury and alcohol

Measures body temperature Measures temperature of a place

It has a kink/bend Has no kink/bend

It has no indices It uses indices

Conversion from 0Celsius to Fahrenheit scale.

1. Changing from 0C to 0F

Conversion from 0C to 0F

Formular is given by (9 x c) + 32 = 0F
5

Conversion from 0Fahrenheit to Celsius scale

2. Changing from 0F to 0C

Formular is given by 5 (F – 32) = 0C

9

P.5 SCIENCE LESSON NOTES Page 89

CROP GROWING

A crop is any plant grown for food and other uses.

A school garden

Factors to consider while planning a school garden

The piece of land must be well drained

Enough capital
Water source
Seeds to plant
Labour source
It should be protected from animals
Qualities of a good school garden

Should have a nursery bed

Should have a record chart
It should have a demonstration garden
It should not be very far from the school
It should be near a water source
Importance of a school garden to pupils

Helps learners to learn how to dig

Helps learners to learn how to grow different crops
Helps learners to know how to care for crops
Importance of a school garden to a school

It is a source of food
It is a source of income
For learning purposes
Examples of seeds that can be first grown in a seed bed

- Tomato seed

P.5 SCIENCE LESSON NOTES Page 90

 - Onion seeds
- Egg plant seeds
- Coffee seeds
A nursery bed

This is a piece of land where seedlings are first raised before being taken to the
main garden.

Crops that can be raised from a nursery bed

- Tomatoes
- Onions
- Egg plants
- Coffee plants
Activities carried out on a nursery bed

- Watering
- Weeding
- Thinning
- Pruning
- Spraying with chemicals - Hardening off.
Hardening off

This is the gradual removal of the shade to make seedlings get used to harsh
weather conditions.

Importance of a nursery bed to seedlings

It protects seedlings from harsh weather conditions

It helps seedling to get used to harsh weather conditions after hardening off
Importance of a nursery bed to a farmer

Helps in proper selection of good seedlings

P.5 SCIENCE LESSON NOTES Page 91

 It gives time to a farmer to prepare the main garden
It helps the farmer to care for seedlings
Types of crops grown by farmers

Fruit crops
Tuber crops
Cereal crops
Vegetable crops
Legumes
(a) Fruit crops
Examples of fruit crops are
- Apples
- Avocado

- Pineapple
- Oranges
- Mangoes
- Guavas
- Lemons
- Maize
(b) Cereal crops
These are crops which produce grain. Examples include;
- Rice
- Wheat

- Millet
- Sorghum
- Oat
- Maize
- Marley
(c) Vegetable crops
Examples of vegetables are;
- Spinach
- Lettuce
P.5 SCIENCE LESSON NOTES Page 92
 - Cabbages
- Dodo (Amaranthus)
- Nakati
- Buuga
- Sukuma wiki
- Cucumber
(d) Leguminous crops; These are crops with nodules on their roots. Examples are;

- Ground nuts
- Bean crop
- Pea crop
- Soya bean crop

(e) Tuber crops

Types of tuber crops
Root tubers
Stem tubers
i) Root tubers

These are crops which store their food in their swollen roots.

Examples of root tuber crops

- Cassava
- Sweet potatoes
- Carrots

P.5 SCIENCE LESSON NOTES Page 93

 - Cocoyams
ii) Stem tubers

These are crops which store their food in their swollen underground stems.

Examples of stem tubers

Irish potatoes
White yams

Characteristics of stem tubers

⇒ They have axillary bud (eye)

⇒ They have scaly leaves

Which part of an irish potato do we eat?

The swollen underground stem. Illustration of

an irish potato

Importance of legumes to the soil

1. They help to fix nitrogen in the soil.

NOTE:
• Root nodules contain nitrogen fixing bacteria
• Root cap protects the root tips from damage
• Root hair sucks water and mineral salt from the soil.
Growing and caring for crops

Caring for crops

- Watering crops
- Weeding crops
- Thinning crops
- Pruning crops
- Spraying with chemicals
P.5 SCIENCE LESSON NOTES Page 94
 - Mulching
- Staking/terracing Weeding

This is the removal of unwanted plants from an area.

Weeds are plants which grow in a place where they are not wanted.

Examples of common weeds

- Black jack grass

- Wandering jew
- Spear grass
- Star grass
- Couch grass
- Elephant grass
- Wild finger millet grass
- Nut grass
- Timothy grass
- Macdonald’s eye
- Sodom apple grass

Importance of weeds

- Some weeds are used in the making of herbal medicine

- Some are food for animals - Some are used as mulches
- Some are eaten as food
- When weeds rot, they improve on soil fertility. Dangers of weeds

- Weeds hide pests and diseases

- They lead to poor growth of crops
- Some weeds are poisonous to animals

P.5 SCIENCE LESSON NOTES Page 95

 - Weeds compete with crops for sunlight, water and soil nutrients - Weeds make it
hard for farmers during pruning, spraying and harvesting - It is expensive to control
weeds. Importance of weeding

- Weeding reduces pests

- Weeding reduces competition between crops and weeds for sunlight, water and
nutrients
- Weeding reduces overcrowding of plants in the garden
- Weeding gives enough space for pruning, spraying and harvesting crops.
Ways of controlling weeds

- Spraying with herbicides

- Mulching the garden
- Uprooting and burning
- Cutting and burning
- Slashing the weeds
- Rearing natural enemies
Thinning

This is the removal of excess seedlings from a planting hole or a nursery bed.
Examples of crops that need thinning
- Maize
- Cotton
- Rice
- Millet
- Sorghum
- Simsim
- Wheat
Methods of thinning

- Uprooting/digging out the plant

- Cutting the plant at the base area
P.5 SCIENCE LESSON NOTES Page 96
Tools used for thinning

- Panga
- Hoe
- Hands
Importance of thinning

- It reduces hiding places for pests

- It gives good space for pruning, spraying and harvesting
- It reduces competition for sunlight, air, water and soil nutrients among crops
- Thinned materials can be used for mulching
- Thinning reduces overcrowding of plants in the garden
- Crops grow bigger and yield more
Pruning

This is the removal of some branches or leaves from a plant. Examples of plants usually
pruned are:

- Banana
- Coffee
- Cocoa
- Lemons
- Oranges
- Tomatoes
Garden tools used for pruning

- Secateur
- Pruning sow
- Shear
- A sickle
Importance of pruning

P.5 SCIENCE LESSON NOTES Page 97

 - It reduces hiding places for pests
- It gives good space for pruning, spraying and harvesting
- It reduces competition for sunlight, air, water and soil nutrients among crops
- Pruned materials can be used for mulching
- Pruning reduces overcrowding of plants in the garden
- Crops grow bigger and yield more Mulching

This is the covering of soil with dry plant materials.

Materials used for mulching

- Dry maize plants

- Dry leaves
- Coffee husks
- Wood shavings
- Dry banana fibres
Advantages of mulching

- Mulching controls pests

- Mulching improves soil fertility
- Mulching maintains soil moisture
- Mulching controls the growth of weeds
Disadvantages of mulches

- Mulches hide pests

- Mulches can easily catch fire and destroy crops
- When materials with some seeds are used, seeds grow into weeds
- Mulching is tiring
Staking/training
This is the use of sticks or wires to give support to a growing plant.
Examples of staked crops are;
- Banana

P.5 SCIENCE LESSON NOTES Page 98

 - Passion fruits
- Vanilla crops
- Tomatoes
Reasons for staking

- Staking enables easy spraying of crops

- Staking protects fruits from damage from the ground
- Staking give support to the plants
- Staking enables easy harvesting and weeding of crops.
Common crop pests and diseases

Crop pests are living things that spoil/destroy crops.

Examples of common crop pests
- Monkeys
- Squirrels
- Rats
- Locusts
- Moles
- Weevil
- Weaver birds
- American bale worms
- Rhinoceros
- Maize stalk borer - Eel worms
- Termites
A table showing crops, pests and the part they destroy
Crop Pest Affected part

Cassava Green cassava mite, rat, squirrels and moles Tips of cassava
shoot, roots

Sweet potato Squirrels, rats, moles eel worm Roots

Irish potato Irish aphid leaves

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 Carrots Eel worm Roots

Sugar cane Stalk borer, aphids, termites Stem

Banana Banana thrips, Fruits

Banana weevil Stem/corm

Tobacco White fly Leaves

Coconut Rhinoceros Fruits

Cabbages Cut worm Stem

Coffee & Mealy bug Leaves

cocoa
Maize Maize stalk borer Stem

Diseases of some crops

The table below shows crops, diseases and the part affected.
Crop disease Affected part

Cassava Cassava mosaic leaves

Brown steak

Sweet potato Sweet potato blight Leaves & stems

Sugar cane Leaf spot disease, Raton stunting disease Leaves/Stem

Banana Wilt disease, cigar end rot Leaves

Panama disease Stem/leaves

Cabbages Black rot disease leaves

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 Coffee tea Wilt disease Leaves

Coffee berry disease Coffee berries

Armillary root disease Roots

Maize Maize streak Leaves

Mangoes Powdery mildew, smuts Leaves & stems

Ground nuts Rosette disease Leaves

Cotton Bacterial blight disease

Common signs of pests and diseases damage on crops

- Holes in leaves, fruits & stems on crops

- Change in colour of leaves, stem and fruits
- Rotten plant parts
- Pre – mature ripening
- Abnormal deformed parts
- The root crops which grow are of poor quality and do not have the right taste -
Stunted growth
Effects of pests and disease damage on crops
- The leaves and stems lose chlorophyll
- The root tubers get damaged
- The root crop which develops are of a poor quality
- They lead to poor yield
- They lead to stunted growth
Methods of controlling pests and diseases

- Uprooting infected crops

- Proper spacing
- Early planting

P.5 SCIENCE LESSON NOTES Page 101

 - Spraying with chemicals
- Using scare crows
- Setting traps
- Fencing the garden
- Practicing crop rotation
- Planting good seeds
- Use of natural enemies
Harvesting

Harvesting is the removal of ready(ripe) crops from the garden

Methods of harvesting crops

• Hand picking
• Plucking
• Cutting
• Digging
• Uprooting
NOTE: Harvesting is normally done during dry season. Q.

Why should harvesting be done during dry season?

There is enough sunshine to dry the harvested crops

Disadvantages of early harvesting

- Seeds contain a lot of moisture, so they can rot

- The quality of seed is poor
- The grain is small and shrunk
- The seeds are not good for harvesting
Ways of processing crops

- Sun drying
- Smoking
P.5 SCIENCE LESSON NOTES Page 102
 - Adding chemicals to crops
Storage
This is the keeping of surplus food safely after harvesting.
Methods of storing crops
There are three methods of storage facilities and they include;
- Granaries
- Silos
- Stores
Q. Why should rat guards be fixed on a granary?

To prevent rats from entering the granary.

Q. How are the rat guards adapted to their function?
Rat guards have slippery surfaces that make rats to slide when entering the granary.
Conditions for proper storage
- The grains /seeds should be stored when they are dry
- The roof of the store should not be leaking
- The store should have good ventilation
- Rat guards should be fixed on the granary
- Root crops should be dried first before storing them
- Seeds should be dusted with pesticides before storing them

Young farmers’ club

It is a club which consists of members who learn practical skills about agriculture.
Activities carried out by young farmers club
- They care for animals
- They care for crops
- They organize agriculture seminars
- Carrying out research on plants and animals
Importance of young farmers club
- They develop learners skills in agriculture
- They prepare young farmers for future agricultural income generating activities

P.5 SCIENCE LESSON NOTES Page 103

BACTERIA AND FUNGI
Bacteria
Bacteria are tiny single-celled organisms.
• They are so tiny and cannot be seen by our naked eyes.

• Bacteria can only be seed using a microscope.

• Bacteria reproduce by binary fission.
• Bacteria move by the use of flagella.
Common places where bacteria can be found

- Water
- In the soil
- In decaying matter
- On the body of animals including man
- On plants
- In air

Types of harmful bacteria

1. Spherical bacteria/cocci
2. Rod-shaped bacteria/bacilli
3. Spirilla(spiral) bacteria/spirochaete
4. Vibrios bacteria
1.The spherical bacteria. They are also called cocci bacteria (singular coccus). They
cause pneumonia, boils, sore throat etc

Examples of spherical bacteria

- Staphylococcus
- Streptococcus
- Streptococcus (diplococus)
2.Rod shaped called bacilli. They cause anthrax, typhoid etc.

Examples of rod shaped are;

- Bacillus anthracis
- Salmonella typhi

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3.Spirilla and spirochaete. They cause syphilis, cholera

Examples of spiral bacteria are;

- Treponema

4.Comma-shaped bacteria/vibrios

Example; vibrios cholerae causes cholera

Conditions necessary for bacteria to breed or multiply

- Absence of chemicals that kill them

- Presence of certain amount of air
- Warmth
Dangers of some bacteria (Harmful bacteria)

- Some contaminate food (cause rotting)

- Some bacteria cause diseases to plants and animals
- Some make food go bad e.g salmonella species
Uses of some bacteria (useful bacteria)

- Helps in the digestion of food in animals

- Bacteria help in decaying and rotting of organic matter
- Nitrogen fixing bacteria help to fix nitrogen in the soil
- Bacteria help to reduce the volume of faeces in the latrine by feeding on them
- Bacteria help in the formation process like making of yoghurt, cheese butter etc
Bacterial diseases

These are diseases that are caused by bacteria.

Examples of disease caused by bacteria in animals

• Pneumonia
• Tuberculosis

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 • Typhoid
• Diphtheria
• Mastitis
• Anthrax
• Syphilis
• Diarrhoea
• Dysentery
• Cholera
Examples of diseases caused by bacteria in plants

- Blight disease
- Wilt disease
- Black rot disease
Prevention and treatment of bacterial diseases.

- Immunisation/vaccination of animals
- Treating animals with antibiotics
- Maintaining proper hygiene
- Proper ventilation of animal house (pneumonia)
- Spraying plants with chemical that kill bacteria

Fungi kingdom
Fungi are organisms which do not have chlorophyll.
Characteristics of fungi
- They do not have chlorophyll
- They reproduce by means of spores
- They feed saprophytically/parasitically
Groups of fungi
- Saprophytic fungi
- Parasitic fungi
Saprophytic fungi.
Are fungi which feed by absorbing food from decaying matters
Examples include:
- Mushroom
- Puffball
- Toadstool

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 - Yeast
- Moulds
- Bracket fungus
The structure of a mushroom

Functions of each part of a mushroom

Cap. Holds the gills.
Gills. Produces and stores spores.
Stalk/stipe. Holds the cap in position.
Hyphae. Helps in absorbing food from decaying matter.
Yeast.
This is a group of fungi that exist as single cells
Yeast is found on the surface of ripe fruits mainly sweet tasting fruits such as mangoes
Yeast reproduces by budding
They feed saprophytically
Moulds
• Moulds are thread like fungi that grow on rotting plant and animal
materials such as bread, cassava etc
• Moulds feed saprophytically
Toad stools

▪ They grow on decaying plants and decaying animal materials

▪ Toadstools are poisonous
▪ Toad stools are brightly coloured unlike mushrooms they feed saprophytically
▪ They reproduce by means of spores
Parasitic fungi

P.5 SCIENCE LESSON NOTES Page 107

 These are fungi which depend on other organisms for food and shelter.

Habitat of fungi

- Dead decaying matter

- Rotten food (bread)
- In dump soil
Dangers of some fungi (harmful fungi)

- Some cause diseases like ring worms

- Some fungi are poisonous to man e.g. toadstools
- Some make food to go bad like moulds
Uses of some fungi (useful fungi)

- Some fungi are eaten as food

- Some are used in brewing and baking of bread like yeast
- Some are used in the making of medicine like moulds
- Some are source of income like mushroom
- Yeast is used in the flavouring of cheese
- Some are used as herbal medicine like mushroom Fungal disease

These are diseases that are caused by fungi.

Examples of fungal disease in people

- Ring worms
- Athlete’s foot
- Candidiasis
- Finger nail deformation
Fungal disease in plants

- Black rust fungus

- Root rot

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 - Coffee berry disease
- Potato blight
- Smuts
Prevention and control of fungal disease

- Boil milk water for drinking and re-heating cold food

- Salting food
- Use vinegar to preserve food
- Spraying plants with fungicides
- Avoid sharing clothes, combs, beddings with an infected person
- Avoid keeping food in warm moist places
Similarities between fungi and bacteria

- Both cause disease

- Both are useful and harmful
- Both are living organisms
- Both have two ways of feeding
Differences between fungi and bacteria

- Most fungi reproduce by spores while bacteria reproduce by binary fission

- Some fungi are edible while bacteria are not eaten
- Bacteria are single celled while most fungi are multicellular
- Some bacteria are spread through air and insects while fungal diseases are spread
through close contact with an infected person.
Ways of preventing bacterial and fungal diseases

- Using strong heat to kill germs

- Opening doors and windows to let in sunlight in the rooms - Maintaining proper
sanitation
- Houses should be properly ventilated

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 - Using chemicals to kill germs

Facts about bacteria and fungi

People who made important discovery about fungi and bacteria

1. Edward Jenner. He discovered vaccination/immunization against cow pox/small

pox in 1749 - 1895

2. Louis Pasteur. He discovered decay and various diseases caused by germs

He discovered fermentation and pasteurization of milk in 1822 - 1895

3. Sir Ronald Ross. He was the first to discover the cause of malaria in 1857 - 1932

4. Sir Alexander Fleming. He discovered the penicillin on which the growth of disease
germs occurs

5. Joseph Lister. He discovered the antiseptic which prevents wounds from becoming
septic in 1827 – 1912

6. Robert Koch. He was a Germany doctor who studied the cause of anthrax and
discovered the bacteria responsible for the cause of tuberculosis and cholera.

7. Sir William Harvey. He was the first scientist to discover that blood circulates around
the body.

P.5 SCIENCE LESSON NOTES Page 110

TYPES OF CHANGES IN THE ENVIRONMENT

There are five types of changes in the environment and they include;

• Biological changes
• Chemical changes
• Physical changes
• Natural changes
• Man made changes
Biological changes

These are changes which take place in the life of living things
Examples of biological changes include
Growth
Developments of breasts in female
Moulting
Sweating
Falling sick and recovering from sickness
Change of colour in chameleons
Change of colour in leaves
Transpiration
Osmosis
Translocation
Characteristics of biological changes
• They are irreversible
• They occur only in living things
• There is change in mass
Chemical changes
These are changes which take place and form new substances
Examples of chemical changes
Burning
Rusting
Decaying or decomposition of matter

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Characteristics of chemical changes
• A new substance is always formed.
• Chemical changes are irreversible
• There is change in weight
• They produce heat
• There Is change in mass of an object.
Similarities between biological and chemical change
• Both are irreversible
• Both form new substances
Physical changes
These are changes which take place and do not form new substances
Examples of physical change
• Melting
• Freezing
• Evaporation
• Sublimation
• Condensation
Characteristics of physical changes
o They are reversible
o No heat or light is produced
o No new substance is formed
o There is no change in mass
Natural changes
These are changes which occur on their own and people have no control over them
Examples of natural changes
• Floods
• Drought
• Change in seasons
• Volcanic eruption
• Land slides
• Rain formation
• Earth quakes
• Storm
Effects of natural changes
They destroy people’s property

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 They lead to death
They can lead to famine
They can cause soil erosion thus leading to soil exhaustion
Man made changes
These are changes caused by man and they can be controlled
Examples of man-made changes
o Deforestation
o Bush burning
o Road construction
o Building houses
o Afforestation
o Brick making
o Swamp reclamation
o Mining
Difference between physical changes and chemical changes
Chemical changes Physical changes
a) A new substance is formed a) No new substance is formed
b) They are irreversible b) Physical change are reversible
c) Heat is produced c) No heat is produced
d) There is change in mass d) there is no change in mass.

P.5 SCIENCE LESSON NOTES Page 113

THEME: SCIENCE IN HUMAN ACTIVITIES AND OCCUPATION
TOPIC: KEEPING GOATS, SHEEP AND PIGS
GOAT KEEPING
TERMS USED IN GOAT KEEPING
Nanny goat: This is a mature female goat
Billy goat: This is a mature male goat
Kid: This is a young goat
Kidding: This is the giving birth to a young goat
Gestation period: This is the period of pregnancy
Browsing: free movement of animals to look for pasture
Drying off: This is the stopping of milking and suckling before a nanny goat gives birth
Steaming up: This is the feeding of a nanny goat on special feeds to prepare it for
kidding.
Structure of a goat

Ways why people rear goats

• To get meat
• To get skins
• To sell goats and get money
• Some goat breeds are source of meat
• Goats are kept for social functions like paying dowry, rituals
• Their droppings are used as farm yard manure

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Products got from goats
• Meat
• Milk
• Skins
• Mohair
• Animal droppings
Types of goats
• Dairy goats: These are goats kept for milk production
• Meat breeds: These are goats kept for meat production
Types of goat breeds.
• Local breeds
• Exotic breeds
• Cross breeds
Local breeds;
These are breeds of goats which have been originally existing in East Africa.
Characteristics of local breeds
They take time to mature
They are resistant to tropical diseases
They can survive on poor pasture and drought
Exotic breeds;
These are breeds of goats which originated from other countries.
Characteristics
They mature quickly
They are not resistant to diseases
They can not survive on poor pastures and drought
They produce a lot of milk
Cross breeds: These are breeds of goats got as a result of cross breeding the local with
exotic breeds
Breeds of goats:
A breed is a group of animals with specific characteristics

Examples of exotic breeds of goats

P.5 SCIENCE LESSON NOTES Page 115

 o Saanen goats -----for milk production
o Toggen burg goats ------ for milk production
o Anglo – Nubian goats -----for milk production
o Boer goats -----for meat production
o Angora goats ----- for mohair production
Examples of local breeds of goats
• Mubende goats
• Somali goats/ Galla goats
• Small east African goats
• Angora goats
• Turkana/Samburu goats
All local breeds are kept for meat production.
Factors considered when selecting a goat bread
Heredity
Good health
Mammary glands
Milk yield
Housing goats:
The house of goats is called goat shed.
Reasons for housing goats
• Housing protects goats from rain and sunshine
• Housing protects goats from wild animals
• Housing promotes good hygiene
• Housing controls the spread of diseases
Systems of rearing goats
Extensive system:
This is the method where goats are free to graze on natural pastures without fencing or
housing
Advantages of extensive farming
• It requires less labour
• Goats feed on a variety of pastures
• It gives time for a farmer to do other work
• Less productive areas can be used
• Goats gets enough exercises

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Disadvantages
• Diseases can easily be spread among goats
• Goats can be attacked by wild animals
• Goats can be affected by bad weather conditions
• Goats can destroy people’s crops
• Manure is wasted
Intensive system
This is the method where goats are kept in their houses where they are fed from.
This method is also called zero grazing.
Advantages
• It controls diseases
• It protects goats from wild animals
• It keeps goats from bad weather conditions
• A farmer gets time to do other work
• Manure is easily collected
• Goats do not destroy crops
Disadvantages
o It is tiring in terms of feeding goats
o Goats do not get enough exercise
o Easy spread of diseases and parasites
o Balanced diet may not be provided to goats
o It is expensive to start
Semi – intensive system.
This is the method which combines controlled grazing and feeding goats in stalls with
adequate housing.
Parasites in goats
A parasite is a living thing which depends on others for food and shelter.
Examples of parasites in goats
• Ticks
• Tsetse flies
• Roundworms
• hookworms
• Liver fluke
• Mites
Types of parasites

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a) Endo parasites (Internal parasites)
b) Ecto parastites (External parasites)
Endo parasites
These are parasites which live inside the body of an animal e.g liver fluke, roundworms,
hookworms etc
Ecto parasites
These are parasites which live outside the body of an animal e.g
• Ticks,
• Tsetse flies
• Mites etc
Ways of controlling Endo parasites
Deworming goats
Deworming is the giving of drugs to animals to kill internal parasites
Methods of deworming
Drenching is the giving of liquid drugs to animals to kill internal parasites.
Dosing is the giving of solid drugs to animals to kill internal parasites.
Ways of controlling ecto parasites
Spraying goats using acaricides
Diseases which attack goats and sheep
1. Pneumonia
It is caused by bacteria
It attacks the lungs of animals

• Difficulty in breathing
• Coughing
• Loss of appetite
• Fever
• Discharge from the nose
Prevention and control of pneumonia
• Isolate infected animals from healthy ones
• Treat animals with antibiotics
2. Foot rot
• It is caused by bacteria
• It attacks the feet of animals
P.5 SCIENCE LESSON NOTES Page 118
Signs and symptoms
• Limping
• The feet swell
• Pus in hooves
• Loss of appetite
• Reduction in milk production in lactating goats and sheep
Prevention and control
• Cleaning the animal house
• Cleaning the animal feet with feet antiseptic
• Do not force animals to walk
• Give recommended drugs.
3. Foot and mouth disease
• It is caused by a virus
• It attacks the foot and mouth of animals
• The hooves swell and pain
• The hooves develop pus and become smelly
• The animal does not feed properly
• The animal limps
• There is increased salivation from the mouth
Prevention and control
• Cleaning the animal house
• Take the animal for foot bathe
• Trim the hooves
• Take animal to dry places for grazing
• Regular vaccination
4 Nangana /Trypanosomiasis
It is caused by a trypanosome
It is spread by tsetse flies
Signs and symptoms.
Eyes will be watery
Loss of appetite
Prevention and control
• Clear bushes around the farm
• Spraying goats and sheep
• Use tsetse fly traps
P.5 SCIENCE LESSON NOTES Page 119
5. Lamb dysentery
• It is caused by bacteria
• It attacks the intestines of the animals like goats and sheep.
Signs and symptoms
• Diarrhoea with blood
• Weakness and staggering in animals
• Sudden death
Prevention and control
• Regular vaccination
• Separate infected animals from healthy ones
6. Rift valley disease
It is caused by a virus
Signs and symptoms
• High fever
• Staggering and diarrhoea
• Loss of appetite
• Abortion in female goats and sheep
Prevention and control
• Vaccination of animals
• Avoid areas where there are mosquitoes
7. Coccidiosis
It is caused by protozoa
Signs and symptoms
• Diarrhoea
• Body weakness
• Loss of body weight especially in kids
• Abortion
Prevention and control
Cleanliness of food and the house
8. Heart water
It is caused by protozoa called rickettsia
It is spread by ticks
Signs and symptoms

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 Fever
Loss of appetite
Animals move in circles
Tongue comes out
Eye lids are found twisting/blinking
Prevention and control
Early treatment
9. Mastitis
It is caused by bacteria
It attacks the udder of female animals
Signs and symptoms
Swollen udder
Pus and blood in the udder
The udder may stop producing milk
A nanny goat or ram does not allow suckling
Prevention and control
Clean the milking place
Treat animals with antibiotics
Seek assistance from a veterinary doctor
10. Anthrax
It is caused by bacteria (Bacillus anthracis)
Signs and symptoms
High fever
Weakness
Sudden death
Animal does not feed properly
Prevention and control
Regular vaccination
Kill and burry all sick animals
SHEEP REARING

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Terms used in sheep rearing
Ram: A mature male sheep
Ewe: A mature female sheep
Lamb: A young sheep
Ewe lamb: A young female sheep
Ram lamb: A young male sheep
Lambing: This is the act of giving birth in sheep
Shearing: This is the practice of removing wool from a sheep’s body
Docking: This is the cutting short of the sheep’s tail
Reasons for docking
• Docking allows easy mating in female animals
• It promotes hygiene in sheep
• Mutton: Meat of sheep
• Dehorning: This is a practice of removing horn buds
External parts of a sheep (Diagram showing parts)

Reasons why people keep sheep We get mutton from sheep

• We get wool from sheep
• We sell sheep and get money.
• Sheep provide manure in form of animal droppings

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Products got from sheep
• Mutton
• Wool
• Animal droppings (manure)
N.B: Types of breeds of sheep are the same as those in goats
• Local / Indigenous breeds
• Exotic breeds
• Cross breeds/Hybrids
Breed of sheep
A) Local breeds of sheep
• Black head Persian
• Masai sheep
• Somali sheep
B) Exotic breeds
• Corriedale
• Rambouillet
• Romney marsh
• Merino
N.B: Merino sheep is well known for wool production
NOTE: Angora goats are well known for the production of mohair.
NOTE: Systems of sheep rearing are the same as those used in goat keeping.
Diseases of sheep
• Anthrax
• Nairobi sheep disease
• Heart water
• Red water
• Blue tongue
• Mastitis
Gestation in sheep and goats
Gestation is the period of time between conception to birth.
The gestation period of a nanny goat and an ewe is 5 months/150 days
PIGGERY:
Terms used in piggery

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Piggery: This is the practice of rearing pigs
Boar: A mature male pig

Sow: A mature female pig

Gilt: A young female pig

Bristle: A young male pig

Piglet: A young one of a pig

Farrowing: This is the act of giving birth to piglets
Litter: A group of piglets born at the same time
Pork: Meat got from pigs
Bacon Fats obtained from pigs
Warthog Wild pig
External parts of a pig

Reasons for piggery

• We sell pigs and get money
• We get pork
Types of breeds of pigs
NOTE: Types of breeds of pigs are the same as those in goats and sheep
Examples of exotic breeds of pigs
• Large white pigs/York shine

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 • Saddle back pigs
• Hampshire pigs
• Wessex saddle back
• Landrace
• Large black
• Poland China
Factors to consider when selecting a good breed of pigs
Heredity
Good health
Good body formation
Mammary glands
Housing and management of pigs
A house for pigs is called a pigsty
Diagram showing a pig sty

Qualities of a good pigsty

• It should have a slanting floor
• It should be well ventilated
• It should be dry and warm
• It should have enough space for storage of feeds and
water
• It should be easy to clean

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Reasons for housing pigs
• Housing protects pigs from bed weather conditions
• Housing protects pigs from wild animals and thieves
• Housing protects pigs from destroying peoples crops
• Housing prevents easy spread of diseases.
Management of a pregnant sow or gilt
• Sows should produce two litters per sow per year
• Young female pigs called gilts should not be served until they are about 12 months
and weigh 90 – 100 kg
• Service means allow the gilt or sow to mate with boar.
Signs of heat in a sow
When sow or gilt is ready for mating with a boar, it will show signs of heat
Signs of heat last for 3 – 5 days. These are;
• The sow or gilt becomes restless
• It mounts other sows
• It allows to be mounted on
• The vulva swells and turns red
• White mucus discharged from the vagina
Gestation period
The gestation period of a sow is 112 – 115 days or 3 months, 3 weeks and 3 days.
During the last 45 days of pregnancy, the sow should be fed on protein rich feeds.
Feeding
• There are three types of feeds given to pigs:
• Creep feeds
• Finisher or fattener meal
• Sow and weaner meal
Creep feeds
These are feeds given to piglets from 10 days to 8 weeks
Finisher or fattener meal
These are feeds for fattening the pigs.
They are given to pigs at the weight of 50kg
Sow and weaner meal
These are feeds given to weaners

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 They are introduced at 8 weeks up to 50kg body weights.
Reasons for feeding pigs
• To promote good body health
• To grow fat
• To enable the sow produce enough breast milk for the piglets
• To protect them from diseases
Systems of keeping pigs
There are two methods of keeping pigs
Extensive system (Out door system)
Intensive system (Indoor system)
Extensive system
This is the system where pigs are left to move freely looking for food.
Advantages
• It is cheap in terms of feeding
• The pigs get enough body exercise
• The pigs get variety of food to eat
• The farmer gets time to do other work
• It is not tiresome
Disadvantages
• The pigs can easily get diseases and parasites
• The pigs can destroy farmers’ crops
• They can be eaten by wild animals
• They can be stolen by thieves
• The pigs can become wild
INTENSIVE SYSTEM
This is the system where pigs are kept and fed from their houses (pig sty)
Advantages
• Pigs are protected from bad weather conditions
• The pigs grow and mature quickly
• Pigs are protected from wild animals
Disadvantages
• The pigs do not get enough body exercise
• It is expensive in terms of feeding and treatment
• It requires much care and attention

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 • The pig sty smells badly thus polluting the environment
• It requires much labour to clean the pig sty
Diseases of pigs
1. Swine fever:
This is caused by a virus.
It attacks the alimentary canal of a pig.

Signs and symptoms

• Pigs are weak
• High fever
• Loss of appetite
• Bloody diarrhoea
• Difficulty in breathing
• Dullness
• Sores on the eyes
Prevention and control
Separate the infected pigs from healthy ones
Cleanliness of water, pig sty and equipment
Quarantine to the infected areas
Kill and burry infected pigs
Regular vaccination at 6 – 7 weeks of age
2. Intestinal worms
These are like tape worms/round worms
They attack the alimentary canal of a pig
Signs and symptoms
• Pigs do not eat
• Swollen belly
Prevention and control
• Cleanliness in the animal feeds
• Deworming
Other diseases which attack pigs

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 • Pneumonia
• Foot and mouth disease
• Anthrax
• Foot rot
Starting a pig, goat and sheep project
Factors considered before starting a piggery project are;
• Capital
• Labour
• Land
• Market
FARM RECORDS: are written information about different activities carried out on a farm.
NOTE:
Types of records kept on a piggery farm are the same as those on a poultry farm except
litter records.
Litter records; show the number of piglets born by each sow and the number of times sows
produce every year

THEME: HUMAN HEALTH

TOPIC: FOOD AND NUTRITION

Food: is a substance that carries one or more life functions in the body Food
is anything good to eat or drink.
Feeding: Is the taking in of food into the body.
Nutrition: Is the way how food is used in the body
Balanced diet: Is a meal which contains all the food values in their right amounts.
Reasons why people eat food.
People eat food because of the following reasons;
- To get energy
- To build the body
- To be healthy
- To get body warmth (body heat)
Food taboos

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This is a cultural or religious custom that forbids people from eating certain types of food.
Examples of food taboos
Muslims are not allowed to eat pork
Muslims are not allowed to eat meat of animals slaughtered by non – Muslims
Christians are not allowed to eat meat during lent period
Catholics do not eat meat on Fridays during lent period
Food beliefs; This is a feeling that is established by certain tribes to be true or real about
food.
Examples of food beliefs
• Girls and women were not allowed to eat chicken and eggs because they
had a feeling that they can make them barren.
• Men were not allowed to eat oil nuts because they thought they can become
impotent
• Children suffering from measles were not allowed to eat meat because they
thought that it could make them more sick
Babies were not allowed to eat the liver and eggs because they had a feeling that
they could make them take long without talking and they also urinate and
defecate on their beds.
Advantages of food taboos and beliefs
Certain people and tribes have plenty of food stuffs
Certain animals and plants may be preserved in game parks by those who do not
eat them
They protect people from eating poisonous plants
Disadvantages
Food beliefs and taboos can result into nutritional deficiency diseases
Children may lack certain food values in the body and become anaemic
Pregnant mothers may become malnourished and produce under weight babies
Breast feeding
This is the act of suckling young ones on their mothers’ breasts to get breast milk.
Advantages of breast feeding to the baby
• Breast milk contains all food values apart from iron

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 • Breast milk does not get contaminated easily
• Breast milk is easily digested by the baby
• Breast milk is ever ready for the baby
• Breast milk contains antibodies which protect the baby against diseases
To the mother
• Breast feeding delays the next pregnancy
• Breast feeding is time saving to the mother
• Breast feeding is cheap to the family and mother in terms of expenditure
• Breast feeding improves the health of the mother as she has to eat in order to
maintain breast feeding.
Bottle feeding
This is the act of suckling a child using a bottle filled with boiled cows’ milk or other drinks.
Advantages of bottle feeding
The baby can feed even if the mother is sick or away or dead
Disadvantages
It is expensive
• It takes a lot of time to prepare the milk or drinks
• Bottle feeding encourages early pregnancy
• It does not create a love bond between the mother and a child
• Bottle feeding requires more time to clean bottles and may be a source of diseases
if not properly cleaned
• Cows’ milk is difficult to digest because of its high fat content.
Vulnerable groups of people
Vulnerable people are people who are easily harmed and need special feeding and
care.
Examples of vulnerable groups of people
• Pregnant women/Expectant women
• Breast feeding mothers
• Weaning children
• Babies
• The elderly
• Sick people
Food for vulnerable people
Pregnant mothers

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 They need to eat food rich in proteins, vitamins, mineral salts and little fats
Breast feeding women
They need to drink a lot of fluids and eat food with plenty of calcium
Weaning children
They need to be fed on semi – solid foods to supplement on breast milk
Babies
Babies need plenty of breast milk.
Sick people
They need to be fed on a balanced diet and extra fluids to help the body fight
sickness.
The elderly
They should eat food like minced meat, fish, mashed fruits etc

Weaning:
Weaning is the gradual introduction of semi – solid foods to babies other than breast milk
alone.
Or
Weaning is the process of making a child get used to other foods other than breast milk
alone.
Weaning should be done at the age of 6 months.
How to start weaning children
• Start with semi – liquid foods like porridge in which milk is added
• Introduce one type of food at a time until the baby gets used to it to avoid
diarrhoea as the baby’s stomach is still weak to digest solid food
• Continue feeding frequently using other weaning foods like porridge, mashed
banana. Mashed posho, mashed rice, and mashed fruits
NOTE: Remember children have small stomachs and need many meals a day
Reasons for weaning children
• At six months, the iron the baby is born with in the body is used up. And so a
baby needs to get more iron through eating food

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 • By the age of six months, the amount of food in breast milk is not enough for
the baby.
Food consumption patterns in the community
• People in different communities eat different food stuffs
• These food stuffs determine their staple food in the
community
• Staple food is one’s main food.
Factors that determine one’s staple food.
• Its availability in the area
• Cultural attachments to particular foods
• In northern Uganda, people eat millet and cassava together with simsim,
groundnuts sauce, green vegetables and smoked meat
• In Eastern Uganda, people eat millet, maize, banana, sweet potatoes, cassava
together with beans, green vegetables and fish
• In Western Uganda, they eat banana, sweet potatoes, irish potatoes, millet and
sorghum as their staple food together with green vegetables, beans, milk and peas.
Malnutrition and deficiency diseases
Malnutrition is a condition when the body does not get enough of the essential food
values
Malnutrition is caused by poor feeding
Deficiency diseases are diseases caused due to lack of certain classes of food in the
body.
Disease Cause Signs and symptoms

Kwashiorkor Shortage of proteins in Swollen moon face

the body Swollen belly
Little brownish hair
Swollen hands and legs

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 Marasmus Shortage of Pot belly
carbohydrates in the The child becomes thin and
body under weight
The face looks like that of an
old man
The eyes are very bright

Scurvy Shortage of vitamin C Bleeding from the gum

in the body Poor healing of wounds
Anaemia
Reduced resistance to
infection

Rickets Shortage of vitamin D

in the body

Anaemia Shortage of iron in the Pale lips

body Pale eye lids inside
Pale palms
Pale sole of the feet

Goitre Shortage of iodine in Swollen neck

the body Swollen thyroid gland

Night blindness Shortage of Vitamin A Poor night vision

in the body Sore eyes
Unhealthy skin
Beriberi Shortage of vitamin B1 Retarded growth
Paralysis
Body weakness
Lack of appetite

Pellagra Shortage of vitamin B3 Skin disorders

in the body Eye and mouth sores
General body weakness

Haemophilus Shortage of vitamin K Poor healing of wounds

in the body
Poor clotting of blood around
cuts and wounds

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Factors that lead to deficiency diseases in the community
• Poverty
• Crop pests and diseases
• Ignorance
• Natural hazards like drought, floods, landslides, hail storms, storms etc

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THEME: HUMAN HEALTH
TOPIC: PRIMARY HEALTH CARE
Primary Health Care is the essential health care where individuals, families and
communities work together to solve their own health problems
Or
Primary Health Care is the programme that aims at achieving health for all.
Elements of Primary Health Care
• Health education
• Food and nutrition
• Immunisation
• Water and sanitation
• Material and child health care
• Control of communicable diseases
• First aid
• Family hygiene
• Personal hygiene
Principles of PHC
• The health care should be available and affordable by every member of the
community.
• The methods used to provide the health care should be acceptable by the
community.
• The health care should be suitable for solving problems of the people in the
community.
Responsibilities of the family in promoting good health.
• Taking part in all health education activities in the community
• Family members should share among themselves knowledge and skills about
diseases, prevention, first aid and hygiene
• Family members should attend health seminars organized by the community
leaders.
• Family members should feed on a balanced diet.
Responsibilities of the community in health promotion
• Constructing health centres
• Protecting water sources
• Constructing rehabilitation centres for the disabled

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 • Supporting health workers in organizing immunisation programme.
• Mobilizing members to produce and store food for future use.
• Organizing cleaning activities in markets and towns
• Make sure that every family has a latrine and a rubbish pit
Activities of promoting PHC in the community
• Sweeping or mopping the house at home
• Slashing grass in the compound
• Protecting water sources from contamination
• Constructing health centres
• Constructing public toilets and latrines
• Digging public rubbish pits
• Forming health communities in the community
• Acquiring first aid skills and preparations of ORS and controlling dehydration
• Growing enough food crops to improve on nutrition in the community.
• Planning better skills of farming to improve on food production
• Responsibility of individuals in promoting PHC.
• Individuals should get involved in health activities in the community
• Maintaining proper personal hygiene
• Keeping the environment clean.
• Organizing the repairing of damaged roads

Suitable life styles and health practices

• Eating good food (balanced diet)
• Getting adequate exercises
• Maintaining good posture
• Avoid smoking
• Performing body exercises
• Avoid the use of drugs
• Trimming our fingernails
• Washing clothes and bed sheets
• Visiting health workers in case of sicknesses
• Getting enough rest and sleep
• Sharing knowledge about health
• Conducting health parades
People with special needs in the community
• The lame people/crippled people

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 • The blind people
• The deaf people
Care for people with special needs
• Constructing rehabilitation centres for the disabled
• Providing equipment that enable them to move with less difficulty e.g wheel chairs,
clutches, artificial legs, arms and shoes
• Training them to do some activities that earn them income.

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