CBSE Class 10 · English · board exam 2027
CBSE Class 10 English Question Paper 2025
The board’s 2025 question paper, set 2/1/2 — all 32 questions as printed; 4 objective answers from the board’s own key; full model answers for 3 written questions, how the answer begins for 23 more. Each question names its chapter, where that chapter’s most-asked questions are.
Full marks 80 · Time 3 h
Section B · Written questions (32)
(1) Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as ‘kesar’ in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron’s rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika. What is the tone of the writer in the given lines ? Rationalise your response in about 40 words. "Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties." Paragraph (1)
Medha Ma’am
AskMedha’s AI teacher
Model answer · unseen passage, writer's tone
- 1.The tone of the writer in these lines is informative and objective.0.5 marks
- 2.The writer simply presents factual information about the historical use of saffron. He tells us that it has been used for ages in the foods of the royals and the elite because of its medicinal properties. He does this without any emotional or personal bias.0.5 marks
- Name the tone in one or two clear words, such as 'informative and objective'.
- Give the reason from the line itself: the writer states facts about saffron's historical use and its medicinal properties.
- Add that the writer shows no emotion or personal bias, and keep the reason to about 40 words.
Marks split as in the board’s published marking scheme
(1) Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as ‘kesar’ in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron’s rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika. Which of the following statements best describes the comparison made in the sentence ? "Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices." Paragraph (1)
- (A) Gold and saffron have similar physical properties.
- (B) Gold and saffron have equal monetary value.
- (C) Saffron is considered the most valuable spice, similar to how gold is valued among metals. ✓
- (D) Gold and saffron are both rare commodities in the global market.
Answer (the board’s key): (C)
(1) Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as ‘kesar’ in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron’s rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika. List any two points why saffron is revered across the globe. Paragraphs (2) and (3)
Medha Ma’am
AskMedha’s AI teacher
Model answer · unseen passage, writer's tone
- 1.The tone of the writer in these lines is informative and objective.0.5 marks
- 2.The writer simply presents factual information about the historical use of saffron. He tells us that it has been used for ages in the foods of the royals and the elite because of its medicinal properties. He does this without any emotional or personal bias.0.5 marks
- Name the tone in one or two clear words, such as 'informative and objective'.
- Give the reason from the line itself: the writer states facts about saffron's historical use and its medicinal properties.
- Add that the writer shows no emotion or personal bias, and keep the reason to about 40 words.
Marks split as in the board’s published marking scheme
(1) Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as ‘kesar’ in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron’s rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika. Fill in the blank from the given options : In the phrase ‘backbone of several iconic dishes’, the word ‘iconic’ refers to ________. Paragraph (3)
- (A) delicately cooked
- (B) widely recognized ✓
- (C) peculiar and rare
- (D) strange and infamous
Answer (the board’s key): (B)
(1) Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as ‘kesar’ in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron’s rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika. Complete the sentence appropriately : Saffron has a labour-intensive cultivation process which involves ________. Paragraph (4)
Medha Ma’am
AskMedha’s AI teacher
Model answer · unseen passage, writer's tone
- 1.The tone of the writer in these lines is informative and objective.0.5 marks
- 2.The writer simply presents factual information about the historical use of saffron. He tells us that it has been used for ages in the foods of the royals and the elite because of its medicinal properties. He does this without any emotional or personal bias.0.5 marks
- Name the tone in one or two clear words, such as 'informative and objective'.
- Give the reason from the line itself: the writer states facts about saffron's historical use and its medicinal properties.
- Add that the writer shows no emotion or personal bias, and keep the reason to about 40 words.
Marks split as in the board’s published marking scheme
(1) Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as ‘kesar’ in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron’s rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika. State whether the following statement is True or False : According to historians, saffron was first used in the kitchens in Iran. Paragraph (5)
How the model answer begins
1. The tone of the writer in these lines is informative and objective.
The full answer from Medha Ma’am →(1) Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as ‘kesar’ in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron’s rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika. Which of the following statements best describes the reason for saffron’s high retail value ? Paragraph (6)
- (A) Due to its magical or mystical properties.
- (B) Because it can only be grown in specific regions.
- (C) Due to its labour-intensive cultivation process and its relatively low yield per plant. ✓
- (D) Because traders, conquerors, and world explorers hoard it.
Answer (the board’s key): (C)
(1) Saffron is a spice that’s long been revered across the globe, captivating hearts and palates with its deep-red hue and complex flavour. It is one of the most prized spices that you can find on this planet. Just like gold is among the most valuable metals in the world, saffron means the same in the world of spices. Also known as ‘kesar’ in Hindi, it has a rich history and is often called an ancient spice. Saffron is being used since ages in various foods made for the royals and the elite as it contains medicinal properties. (2) Originating from the delicate stigma of the saffron crocus flower, it transforms the ordinary into the extraordinary, infusing dishes with a subtle, earthy sweetness that adds a special taste to the palate. Saffron has a strong exotic aroma and a unique flavour and is used to colour and flavour many Mediterranean and Asian dishes, particularly rice, fish and English, Scandinavian, and Balkan breads. (3) Saffron forms the backbone of several iconic dishes from around the world, such as the Spanish rice, seafood dish Paella, the French stew Bouillabaisse, Italian rice dish Risotto Milanese, the Indian ice cream Kesar Kulfi, Pakistani rice dish Biryani, and baked Iranian rice Tachin. Saffron’s rich red colour is attributed to crocin; its bitter taste, to picrocrocin; and its distinctive aroma, to safranal. (4) Saffron is cultivated chiefly in Iran but is also grown in Spain, France, Italy, and parts of India. A labour-intensive crop, the three stigmas are handpicked from each flower, spread on trays, and dried over charcoal fires for use as a food flavouring and colouring agent. (5) Most historians speculate it was first domesticated in Iran, but south-western Greek islands remain strong contenders. Traders, conquerors, and world explorers introduced it to China, India and the Middle East. From there, it travelled to Mediterranean Europe. (6) The high retail value of saffron is maintained in world markets because of labour-intensive harvesting methods, which require some 444,000 hand-picked saffron stigmas per kilogram — equivalently, 150,000 crocus flowers per kilogram. Forty hours of labour are needed to pick 150,000 flowers. Almost all saffron grows in a belt from Spain in the west to India in the east. Iran is responsible for around 88% of global production. Afghanistan comes second, and Spain is the third largest producer, while the United Arab Emirates, Greece, the Indian subcontinent and Morocco are among minor producers. (7) Given its high price, adulteration is quite common, unfortunately. Adulterants like beetroot or pomegranate are used to enhance red colour; silk fibres, oil, or wax are used to add bulk, and powdered saffron can be adulterated with turmeric and paprika. Support the writer’s view with evidence from the text that saffron is often adulterated. Paragraph (7)
How the model answer begins
1. The tone of the writer in these lines is informative and objective.
The full answer from Medha Ma’am →Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. What does the phrase ‘luxurious qualities’ in paragraph (2) tell you about the silk fabric ? Write in 40 words with evidence from the text.
How the model answer begins
1. The phrase 'luxurious qualities' shows that silk has a natural soft and smooth texture that feels comfortable on the skin.
The full answer from Medha Ma’am →Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. Select the option that is true for the assertion and reason given below. Assertion : Silk production requires careful selection. Reason : Long and uniform silk fibres give silk a glossy appearance.
- (A) Both the assertion and the reason are true, and the reason is the correct explanation of the assertion. ✓
- (B) Both the assertion and the reason are true, but the reason is not the correct explanation of the assertion.
- (C) The assertion is true, but the reason is false.
- (D) The assertion is false, but the reason is true.
Answer (the board’s key): (A)
Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. Justify the following statement : Silk whispers luxury! Its price reflects not just its rarity but the value of the meticulous process behind its creation.
How the model answer begins
1. The phrase 'luxurious qualities' shows that silk has a natural soft and smooth texture that feels comfortable on the skin.
The full answer from Medha Ma’am →Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. According to the passage, mention the top two countries that produce silk.
How the model answer begins
1. The phrase 'luxurious qualities' shows that silk has a natural soft and smooth texture that feels comfortable on the skin.
The full answer from Medha Ma’am →Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. With reference to the given passage, give one reason why silk production is considered labour-intensive.
How the model answer begins
1. The phrase 'luxurious qualities' shows that silk has a natural soft and smooth texture that feels comfortable on the skin.
The full answer from Medha Ma’am →Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. “Factors like climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle are important factors for the production of silk.” State any one inference that can be drawn from this.
How the model answer begins
1. The phrase 'luxurious qualities' shows that silk has a natural soft and smooth texture that feels comfortable on the skin.
The full answer from Medha Ma’am →Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. Complete the following with a suitable reason from the text : Though silk is considered one of the strongest fibres, it is __________.
How the model answer begins
1. The phrase 'luxurious qualities' shows that silk has a natural soft and smooth texture that feels comfortable on the skin.
The full answer from Medha Ma’am →Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. Based on the given text, mention the states which produced the most and the least amount of raw silk in India in the year 2021.
How the model answer begins
1. The phrase 'luxurious qualities' shows that silk has a natural soft and smooth texture that feels comfortable on the skin.
The full answer from Medha Ma’am →Silk is a natural protein fibre, some forms of which can be woven into textiles. Silk has a long history in India. It is known as Resham in eastern and northern India, and Pattu in the southern parts of India. India is the second largest producer of silk in the world after China. Silk is renowned for its luxurious qualities with a natural soft and smooth texture that feels comfortable on the skin. One of its unique qualities is to absorb and release moisture, regulating the body temperature, and keeping the wearer cool and dry. Silk is one of the strongest natural fibres, but it loses up to 20% of its strength when wet. Its elasticity is moderate to poor: if elongated even a small amount, it remains stretched. It can be weakened if exposed to too much sunlight. It may also be attacked by insects, especially if left dirty. The process of silk production is known as sericulture. Silk is produced by several insects; but, generally, only the silk of moth caterpillars has been used for textile manufacturing. To produce 1 kg of silk, 104 kg of mulberry leaves must be eaten by 3000 silkworms. So what makes silk so costly ? Firstly, cultivation of silk is a labour-intensive work. Secondly, the silk fabric is carefully derived from the larva of the silkworms which spin silk threads around themselves to make from cocoons natural sources. This makes the production limited due to factors like — climate, availability of quality mulberry leaves and time required by silkworms to complete their lifecycle. Thirdly, the intensive work can only be carried out with specialized knowledge and expertise by skilled artisans and craftsmanship. Lastly, superior quality silk fabrics are made from long and uniform silk fibres giving them a smooth and lustrous appearance. Thus, production requires careful selection, adding to the cost. In 2021, Karnataka was the highest producer of raw silk at 8483 metric tonnes followed by Andhra Pradesh at 5520 metric tonnes with Assam close behind at 5038 metric tonnes. At the other end of the spectrum there was Chhattisgarh (248 metric tonnes), Nagaland (230 metric tonnes) and UP trailed behind at 179 metric tonnes. Complete the sentence suitably. 104 kgs of mulberry leaves eaten by 3000 silkworms results in __________.
How the model answer begins
1. The phrase 'luxurious qualities' shows that silk has a natural soft and smooth texture that feels comfortable on the skin.
The full answer from Medha Ma’am →3. Complete any ten of the following twelve tasks, as directed. 10x1=10 (i) Fill in the blank by using the correct form of the word in the brackets, for the given portion of a letter. 'Thank you for ________ (consider) my application. I look forward to working in your organization. (ii) Read the given sentence. Identify the error and supply the correction in the sentence. Ninety-seven percent of the Earth's water is salty ocean water and another two percent is trapping in the Earth's ice caps and glaciers. (iii) Yukti and Sanjay had a conversation about going to a restaurant. Report Yukti's question. "Does this restaurant serve good South Indian food ?" (iv) Read the dialogue between Amit and his sister Ananya, regarding her travel to the railway station. Amit : Are you sure you can manage to go to the railway station on your own ? Ananya : Oh yes! I have already booked a cab. Select the correct option to report the above dialogue. Amit asked Ananya ________ to go to the railway station on her own. Ananya replied in the affirmative and said that she had already booked a cab. (A) if she is sure she can manage (B) if she was sure she could manage (C) if she surely can manage (D) if she was sure to managing (ix) Report the dialogue between two friends by completing the sentence. Bhawna : I finished the project yesterday. Sohail : That’s great ! Are you going to present it tomorrow ? Bhawna told Sohail that ________. Sohail responded that it was great and asked if she were going to present it the next day. (xii) Identify the error and supply the correction for the following note in an air purifier’s instruction manual. The plug should fit upto the outlet. If it doesn’t fit, do not force it in. Use the given format for your response. Error | Correction
Attempt any one from (a) and (b) given below : (a) You are Rashmi / Roshan, a concerned citizen, residing at G-16, Himmat Path, Nayanagar. Compose a letter in about 120 words to the Director, Municipal Corporation, drawing his attention to the open drains in your colony. The drains are not only the breeding ground for disease-causing organisms but are also polluting the surrounding areas, especially the water bodies which could lead to water-borne diseases. Suggest measures for addressing this issue. OR (b) You are Mamta / Manish, a student of Grade 11 of Hitech Public School Roopbagh. You have recently volunteered as a student-teacher in a three-week literacy camp held for the children of construction site workers in your neighbourhood. It was a fulfilling and a meaningful experience for you. It sensitized you to the needs of the community, boosted your confidence, and improved your social skills. Write a letter in about 120 words to the editor of a national daily expressing your views on the benefits of volunteering and how students can contribute to the betterment of society.
How the model answer begins
1. The piece opens with the sender's address (G-16, Himmat Path, Nayanagar), a blank date line, then the Director's designation and address, and a concise subject line.
The full answer from Medha Ma’am →Attempt any one from (a) and (b) given below : (a) In the past few years, the teaching-learning process has taken a leap and gone beyond the four walls of the classroom. Today, it has become possible to learn not just by sitting in a physical classroom, but from anywhere. Given below is a chart depicting the differences between E-learning and Classroom learning. Write an analytical paragraph in about 120 words, assessing the benefits and drawbacks of both, by selecting features that support your analysis. OR (b) Read the given details of a computer. Analyse the details and write an analytical paragraph in about 120 words about the description and role of computers in today’s world.
How the model answer begins
1. The opening sentence, 'The given chart compares E-learning with Classroom learning, the two main modes of education today', introduces the subject.
The full answer from Medha Ma’am →Read the following extracts and answer the questions for any one of the given two, (a) or (b) : (a) Not a leaf remained on the trees. The corn was totally destroyed. The flowers were gone from the plants. Lencho's soul was filled with sadness. When the storm had passed, he stood in the middle of the field and said to his sons, "A plague of locusts would have left more than this. The hail has left nothing. This year we will have no corn." That night was a sorrowful one. "All our work, for nothing." "There's no one who can help us." "We'll all go hungry this year." (A Letter to God) (i) Why were there no leaves left on the trees ? (A) The locusts ate them up. (B) An earthquake had occurred. (C) There was a hailstorm. (D) The animals grazed on them. (ii) Fill in the blank with the correct word from the brackets. Lencho felt ________ (jubilant/devastated) when he saw his destroyed corn fields. (iii) When Lencho says, "All our work, for nothing," what does he refer to ? Explain in about 40 words. (iv) Why would Lencho have preferred a plague of locusts to a hailstorm ? OR (b) Later, he patted me on the head and said never mind, he'd teach me to cook. He also taught me to write my name and said he would soon teach me to write whole sentences and to add numbers. I was grateful. I knew that once I could write like an educated man there would be no limit to what I could achieve. It was quite pleasant working for Anil. I made the tea in the morning and then would take my time buying the day's supplies, usually making a profit of about a rupee a day. I think he knew I made a little money this way but he did not seem to mind. (The Thief's Story) (i) What does the following line tell us about the character of Anil ? "I think he knew I made a little money this way but he did not seem to mind." (ii) Which of the following best describes the realization Hari Singh had while working for Anil ? (A) that he would become a rich person one day (B) that Anil was a very intelligent master but a miser (C) that he would be able to accomplish a lot if he gets educated (D) that Anil made a lot of money from his job (iii) What did Anil promise to teach Hari Singh, and how did Hari Singh feel about the opportunity to learn ? Answer in about 40 words. (iv) Fill in the blank with the correct word from the brackets. The narrator earned extra money by making a/an ________ (profit/investment) of about a rupee a day.
Read the following extracts and answer the questions for any one of the given two, (a) or (b) : (a) "I heard an old religious man But yesternight declare That he had found a text to prove That only God, my dear, Could love you for yourself alone And not your yellow hair." (For Anne Gregory) (i) Complete the sentence appropriately : The speaker addresses the person he is speaking to as "my dear" because ________. (ii) The poet mentions "yellow hair". What is its significance in the context of the statement ? Answer in about 40 words. (iii) Fill in the blank with the correct word from the brackets. The poet suggests that God's love in comparison to that of a human being is ________ (selfish/selfless). (iv) As per the above extract, what attributes does God not love a person for ? Select the correct option. 1. Wealth 2. Physical appearance 3. Intelligence 4. Inner qualities 5. Youth (A) 1 and 4 (B) 3, 4, and 5 (C) 2 and 4 (D) Only 4 OR (b) He stalks in his vivid stripes The few steps of his cage, On pads of velvet quiet, In his quiet rage. He should be lurking in shadow, Sliding through long grass (A Tiger in the Zoo) (i) Identify and name any one figure of speech in the above extract. (ii) Fill in the blank with one word. The tiger's stalking on 'pads of velvet' suggests a movement that is ________. (iii) Based on the given lines from the poem, which words would best describe the feelings of the tiger ? (A) Calm and content (B) Both subdued and angry (C) Both frustrated and happy (D) Both angry and famished (iv) Select the option that applies the same rhyme scheme as the first four lines of the given extract. (A) The people along the sand All turn and look one way They turn their back on the land They look at the sea all day (B) Along the sand, the people All turn and look one way They turn back on the sand They look at the sea all day (C) The people along the sand Look one way and all turn Their backs on the land They look at the sea all day (D) The people along the sand They turn their back on the land They look one way At the sea all day.
How the model answer begins
1. (a) (i) The speaker addresses the person he is speaking to as "my dear" because it is a term of endearment or affection. It shows a close relationship or familiarity between the speaker and the young woman he is talking…
The full answer from Medha Ma’am →Why does the author use the phrase "that drove a law-abiding citizen to become a criminal" to describe Mandela ? (Nelson Mandela - Long Walk to Freedom)
How the model answer begins
1. The phrase shows that Mandela did not become a criminal out of choice. He was a law-abiding attorney. He was driven by one purpose: to gain freedom for his people so that they could live their lives with dignity and…
The full answer from Medha Ma’am →What happened to the poet when a dust of snow fell on him ? (Dust of Snow)
How the model answer begins
1. The dust of snow changed the poet's mood. He had been sad and depressed when a crow shook down the dust of snow on him from a hemlock tree. The cool touch of the snow shook off his sadness and depression and made him…
The full answer from Medha Ma’am →How does the author support the view that the people of Coorg are possibly of Arabic descent ? (Glimpses of India - Coorg)
How the model answer begins
1. The author supports the view of Arabic descent with the traditional dress of the people of Coorg, the Kodavus. The fiercely independent people of Coorg are possibly of Greek or Arabic descent. The theory of Arab origin…
The full answer from Medha Ma’am →Mention two points of difference between a Bengal tiger and an Asiatic lion. (How to Tell Wild Animals)
How the model answer begins
1. 1. Appearance – Asiatic Lion: a large and tawny beast with a huge body and dull brown skin; Bengal Tiger: a noble wild beast with black stripes on a yellow ground (a yellow body). 2. Way of killing – Asiatic Lion: it…
The full answer from Medha Ma’am →What efforts did the narrator make to get his mail from Europe ? (Mijbil the Otter)
How the model answer begins
1. To get his mail from Europe, the narrator first cabled to England. When nothing had happened three days later, he tried to telephone, but the call had to be booked twenty-four hours in advance. On the first day the line…
The full answer from Medha Ma’am →Analyze how Herriot uses Tricki and Mrs. Pumphrey's relationship to comment on societal attitudes towards pets and the responsibilities associated with their care. (A Triumph of Surgery)
How the model answer begins
1. Herriot uses Mrs Pumphrey's love for Tricki to show that many pet owners mistake overindulgence for care. She over-pampers Tricki and keeps overfeeding him with cream cakes, chocolates and extras between meals, so he…
The full answer from Medha Ma’am →Today reading books is on the decline because of the prevalence of electronic media. Contrarily, earth is saved by a 'Book' in the chapter "The Book That Saved the Earth". Elaborate.
How the model answer begins
1. Although fewer people read books today because of electronic media, in the play a harmless book of nursery rhymes, Mother Goose, saved the Earth from the Martian invasion of 2040. The Martian space crew found the book…
The full answer from Medha Ma’am →Discuss the character development of Griffin, as he grapples with the repercussions of his actions and attempts to navigate a world, where his once extraordinary abilities have become a burden. (Footprints without Feet)
How the model answer begins
1. Griffin's character changes a lot. At first he is a brilliant scientist who makes himself invisible and wants power over others, but he is also "rather a lawless person". When his landlord tries to throw him out, he…
The full answer from Medha Ma’am →Answer any one of the following two questions in 100 - 120 words : (a) Amanda and Valli both represent a longing for freedom. Examine the above observation with reference to the two texts. (Amanda and Madam Rides the Bus) OR (b) In 'The Ball Poem', Berryman explores the themes of loss, growing up, and transformation. Mandela also experienced loss of freedom and suffering along with his countrymen during his growing years on the basis of his race and colour. Compare and contrast the commonality of themes in both the texts. (The Ball Poem and Nelson Mandela - Long Walk to Freedom)
Answer any one of the following two questions in 100 - 120 words : (a) How did the lady in red manage to outsmart and outmaneuver the other thief, Horace Danby, by robbing the safe without leaving a single fingerprint ? (A Question of Trust) OR (b) How did Mr. & Mrs. Loisel replace the lost necklace ? What kind of life did the Loisels lead thereafter ? (The Necklace)
How the model answer begins
1. (a) The lady in red pretended to be the lady of the house and caught Horace Danby in the house at Shotover Grange as he was about to open the safe. OR (b) When the necklace could not be found, the Loisels bought an…
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