General Science and Ability

Part-I: General Science (60 Marks)

1. Physical Sciences
   • Constituents and Structure: Universe, Galaxy, Light Year, Solar System, Sun, Earth, Astronomical System of Units.
   • Process of Nature: Solar and Lunar Eclipses, Rotation and Revolution, Weather Variables (Global Temperature, Pressure, Circulation, Precipitation, Humidity) and Weather Variations.
   • Natural Hazards and Disasters: Earthquake, Volcanic Eruption, Tsunami, Floods, Avalanche, Travelling Cyclones (Tropical Cyclone, Middle Latitude Cyclone, Tornadoes), Drought, Wildfire, Urban Fire. Disaster Risk Management.
   • Energy Resources: Renewable (LED, Solar, Wind) and Non-Renewable Energy, Conservation and Sustainable Use.
   • Atomic Structure: Chemical Bonding, Electromagnetic Radiations.
   • Modern Materials/Chemicals: Ceramics, Plastics, Semiconductors, Antibiotics, Vaccines, Fertilizers, Pesticides.
2. Biological Sciences
   • The Basis of Life: Cell Structures and Functions (Nucleus, Mitochondria, Ribosomes).
   • Biomolecules: Proteins, Lipids, Carbohydrates, Enzymes.
   • Plant and Animal Kingdom: Overview highlighting similarities and diversity.
   • Human Physiology: Basic functions.
   • Common Diseases and Epidemics: Polio, Diarrhea, Malaria, Hepatitis, Dengue – causes and prevention.
   • New Biofuel Production Methods
3. Environmental Science
   • Environment Components: Atmosphere (Layers, Composition), Hydrosphere (Water Cycle, Major Compartments), Biosphere (Biomes), Lithosphere (Minerals, Rocks, Plate Tectonics).
   • Atmospheric Pollution: Types, Sources, Effects, Major Pollutants (COx, NOx, SOx, PM, VOCs, Dioxins). Issues: Acid Rain, Ozone Depletion, Greenhouse Effect, Global Warming. Protocols: Montreal and Kyoto.
   • Water Pollution: Pollutants and Effects (Organic Chemicals, Nutrients, Thermal, Heavy Metals, etc.). Drinking Water Standards.
   • Land Pollution: Solid Waste Management and Disposal.
   • GIS and Remote Sensing: Applications in Environmental Science.
   • Population Planning
4. Food Science
   • Balanced Diet: Role of Vitamins, Carbohydrates, Proteins, Fats, Minerals, Fiber.
   • Food Quality: Nutrient Bioavailability, Appearance, Texture, Flavor, Quality of Packed and Frozen Food, Additives, Preservatives, Antioxidants.
   • Food Deterioration: Causes, Adulteration, Preservation Methods.
5. Information Technology
   • Computer Fundamentals: Hardware, Software, I/O, Data Storage, Networking, Internet Standards.
   • Applications: Business Software, Social Media, Information Systems, AI Fundamentals.
   • Telecommunications: Mobile, Satellite, Surveillance, GPS, Fiber Optic Basics.

Part-II: General Ability (40 Marks)

1. Quantitative Ability / Reasoning
   • Basic Mathematical Skills and Quantitative Problem Solving
   • Arithmetic, Algebra, Geometry: Averages, Ratios, Rates, Percentages, Angles, Triangles, Sets, Equations
   • Other Concepts: Rounding Numbers, Random Sampling
2. Logical Reasoning and Analytical Reasoning/Ability
   • Logical Reasoning: Using rational and systematic steps based on mathematical procedures and logical statements to conclude.
   • Analytical Reasoning: Solving complex/uncomplicated problems, making sensible decisions based on information, visualizing and articulating issues logically.
3. Mental Abilities
   • Verbal, Mechanical, Numerical, and Social Ability Scales