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Note Making & Summary

The document provides instructions for note making and summarization based on a passage. It outlines the scoring criteria for note making which includes using an appropriate title and numbering and indenting notes under at least 5 subheadings with 2-3 sub points under each. The summary is to be 50 words and include all important points from the passage. Sample notes are also provided on the topic of salt along with a 50 word summary as an example.

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Rhydam Sharma
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94 views6 pages

Note Making & Summary

The document provides instructions for note making and summarization based on a passage. It outlines the scoring criteria for note making which includes using an appropriate title and numbering and indenting notes under at least 5 subheadings with 2-3 sub points under each. The summary is to be 50 words and include all important points from the passage. Sample notes are also provided on the topic of salt along with a 50 word summary as an example.

Uploaded by

Rhydam Sharma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Section -A (READING SECTION) -8 marks

Q.1 After reading the passage make notes using


an appropriate title and min 5 subheadings and
2-3 sub points under each sub-heading.
Q.2 Write a summary of the passage in 50 words
in a single paragraph.
Note Making: 5 marks
Summary- 50 words- 3 marks
Q. Note Making and Summarization based on a passage of
approximately 200-250 words.

Note Making: 5 marks


○ Title/Heading: 1 Mark
○ Numbering and indenting: 1 mark
○ Key/glossary (abbreviations are written in a box, used in
notes, underlined at least once (min.4): 1 mark
○ Notes: 2 marks (Min 5 subheadings, 2-3 sub points
under each subheading)
Cannot use any complete sentence in the notes. ½- 1 mark
can be deducted for using complete sentence.

Summary (up to 50 words): 3 marks


○ Content: 2
○ Expression: 1
Summary should have all the important points of the
passage.

Heading/title

1. Sub heading
1. 1
1.2
Key
1.3
1. Different- diff.
1.3.1
2. And-&
1.3.2
3. percent- %
2. Sub heading
4. or- /
2.1
5. advancement- advmt.
2.2
2.3
3. Sub heading
3.1
3.2
3.3
4. Sub heading
4.1
4.2
4.3
5. Sub heading
5.1
5.2
5.3

Summary-3 marks
1 Passage/paragraph using notes made earlier of 50
words.

Salt

Key

1. And- &
2. Nutritious- nutri.
3. Between- b/w
4. Environment-
envn.
5. Blood Pressure- BP
1. Miraculous gift of nature
1.1. One of the most useful & amazing minerals on
earth
1.2. Derived from sea and rocks
1.3. Only rock eaten by man
2. Usage / importance
2.1. Makes nutri. Food palatable
2.2. Used in bakery products, sauces, soups, spices
2.3. Effective food preservative
3. Amount of consumption
3.1- Use moderation
3.2- 4-10gm needed per day
3.3- 1-2 gm added in natural sodium of food
4. Composition- Chloride of sodium- symbol NaCl
4.1. Imp. of Chloride
4.1.1. maintains balance of water b/w living cell &
envn.
4.1.2. maintains the blood’s acid base balance
4.2 Imp of Sodium
4.2.1 regulates volume of blood & BP
4.2.2 facilitates transmission of nerve impulses
4.3 39% sodium, 61% chloride
5. Advantages
4.1 flavour enhancer & suppresser
4.2 invigorates body when tired with salt bath
4.3 great help in muscle & joint pains
5. Health hazards
5.1 deficiency can cause- lethargy, dizziness, cramps
5.2 invisible killer, high BP caused by high dose in diet
5.3 risk of coronary heart disease & stroke

Summary- 3 marks (2-content+ 1-expression) (50 words)


(use only those points which you have used in the notes.
Don’t write any point in the summary from the unseen
passage if you have not used it in the notes.)

Salt is a miraculous gift of nature. It is one of the most useful


and amazing minerals on earth. It is derived from sea and
rocks. It is the only rock eaten by man. About usage of salt, it
makes nutritious food palatable. It is used in bakery products,
sauces, soups and spices. It is an effective food preservative.
It is a Chloride of sodium and symbol is NaCl. Chloride
maintains balance of water between living cell and
environment and maintains the blood’s acid base balance.
Sodium regulates volume of blood and blood pressure and
facilitates transmission of nerve impulses. Salt is 39% sodium
and 61% chloride. Salt is a flavour enhancer and suppresser,
invigorates body when tired with salt bath and is of great
help in muscle and joint pains. Its deficiency can cause
lethargy, dizziness and cramps. It is an invisible killer as high
BP can be caused by its high dose in diet and a risk of
coronary heart disease and stroke.

Water- An essential Lifeline

1. Origin/formation
1.1. Linked with form. of Earth
1.2. Heating of earth’s interior caused
release---water in silicate rocks
1.3. Ocean formed after collection in low crust
areas
2. Water cycle/supply
2.1 pumped time & again from ocean into air
2.1.1 single drop takes 8-10 days passing
through air
2.2 dropped down on land
2.3 transferred back to sea
2.3.1 2-3 weeks in river
2.3.2 100 yrs in Himalayan glacier
2.3.3 100-40,000 yrs underground
3. Oddities & uniqueness…..
3.1. traced to mole. Structure
3.2. sturdy molecule
3.3. believed to be invisible element some 180
years ago
4. Chemical properties/structure
4.1 made up of 2 atoms of hydrogen & 1 atom of
Oxygen
4.2 bond b/w Hydrogen & oxygen----polar
4.3 Oxygen atom -vely charged, Hydrogen atom
+vely charged
5. Conditions of solubility/insolubility
5.1 On dissolving, resulting distribution of
molecules------lesser in no. than either substance
5.2 necessitates disrupting prevailing
intermolecular forces in them
5.3 intermolecular forces b/w organic molecules-----
weaker than in water
5.4 if more energy required----separate water
molecules from each other----than gained----water
molecules get closer to organic molecules---- 2 subs.
don’t mix

Key

1. Formation- form.
2. And- &
3. Years- yrs
4. Molecular- mole.

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