Kerala Plus Two Question Paper 2022 Home Science

Reg. No. : .....................................
Name : ..........................................
SY-28
SECOND YEAR HIGHER SECONDARY EXAMINATION, MARCH 2022

Part – III Time : 2 Hours
HOME SCIENCE Cool-off time : 15 Minutes
Maximum : 60 Scores

General Instructions to Candidates :
 There is a ‘Cool-off time’ of 15 minutes in addition to the writing time.
 Use the ‘Cool-off time’ to get familiar with questions and to plan your answers.
 Read questions carefully before answering.
 Read the instructions carefully.
 Calculations, figures and graphs should be shown in the answer sheet itself.
 Malayalam version of the questions is also provided.

 
    15  ‘  ’ .
 ‘  ’    
 .
      .
    .
  , , ,   
.
   .

SY-28 1 P.T.O.

PART – I
A. Answer any five questions from 1 to 9. Each carries 1 score. (5  1 = 5)
1. Out of school system of education is
(a) Formal education (b) Extension education
(c) Technical education (d) None of these

2. Identify the fibre which is suitable for summer season.
(a) Cotton (b) Silk
(c) Polyester (d) Nylon

3. Pick the odd one out.
(a) Sun drying (b) Refrigeration
(c) Smoking (d) Dehydration

4. Find out the correct order.
(a) Sender  Message  Treatment  Channel  Receiver.
(b) Sender  Channel  Treatment  Message  Receiver.
(c) Message  Sender  Treatment  Receiver  Channel.
(d) Message  Channel  Sender  Receiver  Treatment.

5. Name the disease caused by the deficiency of Iron.
(a) Scurvy (b) Rickets
(c) Anaemia (d) Marasmus

6. ______ is a resist dyeing process where designs are made with wax on a fabric.
(a) Tie and dye (b) Block Printing
(c) Batik (d) Roller Printing

7. This process increase the luster and smoothness by burning the surface lightly.
(a) Bleaching (b) Singeing
(c) Stiffening (d) Scouring

8. If temperature below 100 C : Pasteurization
Temperature above 100 C : _______

SY-28 2

PART – I
A. 1  9    5  .
1  . (5  1 = 5)
1.     
(a)   (b)   
(c)   (d) 

2.     .
(a)  (b) 
(c)  (d) 

3.  .
(a)   (b) 
(c)   (d) 

4.    :
(a)         
(b)         
(c)         
(d)         

5.    
(a)  (b)  
(c)  (d) 

6.        
  ______.
(a)    (b)  
(c)  (d)  

7.       
.
(a)  (b) 
(c)  (d) 

8. 100 C    : 
 100 C    : _______

SY-28 3 P.T.O.

9. Fill in the blank :

B. Answer all questions from 10 to 13. Each carries 1 score. (4  1 = 4)
10. Expand ICMR.

11. Adolescent girl requires _______ of calcium per day.
(a) 600 mg (b) 800 mg
(c) 1200 mg (d) 500 mg

12. Beri-Beri is a disease caused by a deficiency of _____.
(a) Thiamine (b) Riboflavin
(c) Niacin (d) Pyridoxine

13. A person who is under-weight needs
(a) Low calorie diet (b) High calorie diet
(c) Low protein diet (d) None of these

PART – II
A. Answer any two questions from 14 to 17. Each carries 2 scores. (2  2 = 4)
14. Describe any two dimensions of health.

15. Enumerate the general objectives of diet therapy.

16. Classify yarns on the basis of its function.

17. Differentiate between contrived experiences and dramatized experiences.

B. Answer any two questions from 18 to 20. Each carries 2 scores. (2  2 = 4)
18. List the functions of Iodine.

19. Suggest some foods that are not allowed for a obese person.

20. Explain any two non-conventional spinning methods.

SY-28 4

9.  :

B. 10  13    . 1  .
(4  1 = 4)
10. ICMR    .

11.    _______  
.
(a) 600   (b) 800  
(c) 1200   (d) 500  

12. _____     -
(a)  (b)  
(c)  (d) 

13.     
(a)    
(b)    
(c)     
(d) 

PART – II
A. 14  17    2  .
2  . (2  2 = 4)
14.     .
15.     .
16.      .
17.      
.
B. 18  20    2  .
2  . (2  2 = 4)
18.   .
19.       .
20.       .
SY-28 5 P.T.O.

PART – III
A. Answer any three questions from 21 to 24. Each carries 3 scores. (3  3 = 9)
21. Explain any three stages of dyeing.

22. Classify food based on its function.

23. Describe the factors that affect meal planning. (any three)

24. Write short notes on :
(a) Plain weave
(b) Braided fabrics
(c) Wool felts

B. Answer any two questions from 25 to 27. Each carries 3 scores. (2  3 = 6)
25. Describe the chemical properties of Rayon.

26. State the main reasons why food is preserved.

27. List the disadvantages of the boiling method.

PART – IV
A. Answer any three questions from 28 to 31. Each carries 4 scores. (3  4 = 12)
28. Differentiate between formal education and extension education.

29. Analyse the characteristics of woven fabrics.

30. Describe the importance of fabric finishes.

31. Classify different types of communication and explain each of them.

B. Answer any one question from 32 to 33. Carries 4 scores. (1  4 = 4)
32. Enumerate the functions of water.

33. Write short notes on :
(a) Mordent printing
(b) Transfer printing

PART – V
Answer any two questions from 34 to 36. Each carries 6 scores. (2  6 = 12)
34. Describe the functions of carbohydrates and proteins.

35. Analyse the causes of food spoilage.

36. Evaluate the physical properties of silk.
_____________

SY-28 6

PART – III
A. 21  24    3  .
3  . (3  3 = 9)
21.     .
22.     .
23.     . ( 3
)
24.    :
(a)  
(b)  
(c)  
B. 25  27    2  .
3  . (2  3 = 6)
25.     .
26.     .
27.    .
PART – IV
A. 28  31    3  .
4  . (3  4 = 12)
28.      
 .
29.     .
30.    .
31.        .
B. 32  33     .
4 . (1  4 = 4)
32.   .
33.   :
(a)  
(b)  
PART – V
34  36    2  .
6  . (2  6 = 12)
34.  ()  ()
 .
35.      .
36. ‘ ’    .
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SY-28 7 P.T.O.

SY-28 8