SENSORY ORGANS AND THEIR STIMULI

1.Humans have five senses

2.Our senses help us to detect objects and the
changes in the surroundings.
3.Our five senses are:i)
Sight
ii)
Hearing
iii) Touch
iv) Taste
v)
Smell
4.These senses are found in parts of the body
called sensory organ.

The five sensory organs found in human beings are,

detects light

detects smell

detects touch,
pain, pressure,
heat or cold

detects taste

detects sound

What sensory organs this woman use for hear the voice in telephone?

EAR

What sensory organs this mans use for touch ?

SKIN

What sensory organs this woman use to see the microorganism using
microscope?

EYE

What sensory organs this girl use to smell the flowers ?

NOSE

What sensory organs this boy use for taste the fruit?

TONGUE

6.The changes that occur in the environment are

called stimuli.
7.Examples of stimuli are chemical substances,
changes in temperature and light intensity.
8.The relation between the stimuli, the five
senses and the sensory organ
Sensory organ
Skin
Nose

Sense
Touch
Smell

Types of stimuli
Pressure, pain, heat
Chemicals

Tongue

Taste

Chemicals

Ears

Hearing

Sound

Eyes

Sight

Light

The Pathway from Stimulus to

Response

Structures of the Human Skin

1.The skin is the
sensory organ that
detects touch.
2.It contains
receptors that
detect pain, heat,
cold, touch, and
pressure.

4.Our skin consists of three basic layers.

4. Our skin consists of three basic layers.

5. These are the:
Epidermis
Dermis
fat layer
Epidermis

Dermis

Fat layer

Structure of the human skin

7. The sensitivity of the skin depends on the

i) thickness of the epidermis
the thinner the epidermis, the more
sensitive the skin is to the stimulus
ii) number of receptors present
the more receptors found on the skin, the
more sensitive is that part of the skin
8. Sensitivity of skin at different parts of the human
body
i) Neck, lips and fingertips
These parts have thin epidermis and many
receptors that are sensitive toward the touch
stimulus

ii) Palms
This part has many receptors that are sensitive
towards cold and heat stimuli
iii) Elbows are less sensitive to touch because the
epidermis is thick and the number of the
epidermis is less

9. The parts of the body usually chosen by the doctor

for injection are along the upper arm and the
buttocks. This is because these parts have thick
epidermis and fewer receptors

Structures of the Nose

air in

1. The nose is the sensory organ for smell

2. Smell are carried by certain chemicals in the air
3. When we breathe, these chemicals go through our
nose

Different Areas of the Tongue

1. The tongue is the sensory organ of taste.
2. Sensory cells that detect taste are called taste
receptors.
3. These cells are found on the upper surface of the
tongue
4. Taste receptors can detect to sweet, salty, sour and
bitter tastes

Taste areas of the tongue

bitter

sour

sour

salty

salty

sweet

VINEGAR

COFFEE NO SUGAR

SALTED FISH

5. When we eat or drink, dissolved substances in our

mouth are detected by the taste receptors in our
tongue.
6. Messages are then sent from the taste receptors to
the brain through the nerves
7. In the brain, the taste of the dissolved substances in
interpreted as sweet, sour, salty, bitter or as a
combination
Dissolved
substance

Taste
receptors

message

brain

Type of
taste

Structure of the Human Ear

1. The ear is the sensory organ for hearing
2. The human ear can be divided into three parts
i)
external ear
ii)
middle ear
iii) inner ear

Structure of the Human Ear

Outer ear

middle
ear

Inner
ear

auditory
ossicles oval window
nerves
pinna

cochlea
ear canal eardrum

Outer ear

middle
ear

Inner
ear

Part of the human ear

Function
Collects sound waves
Pinna
Directs sound waves to the
Outer
Ear canal eardrum
ear
Eardrum Vibrates when sound waves hit it
Magnify the vibrations and
transfer them from the eardrum
Ossicles
Middle
to the oval window
ear
Sends sound vibrations from the
Oval
middle ear to the inner ear
window
Converts sound vibrations to
Cochlea
nerve impulses
Inner
ear
Auditory Sends impulses from the cochlea
to the brain
nerve

3. The route of sound waves entering the ear is

summarised as follows:

Semicircular canal

Eustachian tube

4. The semicircular canals and the Eustachian tube do not

play any role in the hearing mechanism
5. Semicircular canal controls the balance of the body
6. Eustachian tube balances the air pressure on both
sides of the eardrum

Limitations of hearing
We cannot hear all the sounds around us.
Different people have different limitation of
hearing. For example, old people
generally cannot hear as well as young
people. Our ear drums become less
sensitive to sound as we grow older. Our
ears cannot hear sounds of either very
high pitch or very low pitch.

Hearing aids
A hearing aid is a
device made
specially for people
who are deaf.
A loud speaker is
used to amplify
sound.
A stethoscope is
used by doctors to
hear our heart
beats.

Structure of the Human Eye

1. The eye is the sensory organ of sight and responds to
light

Parts of the eye and their function

Structure
of the eye

Function

Sclera

Protects the eye

Maintains the shape of the eye

Cornea
Choroid

Helps to focus the light onto the retina

Prevents the reflection of light in the eye
Supplies food and oxygen to the eye
tissues

Iris
Pupil

Controls the size of the pupil

Controls the amount of light entering the
eye

Blind spot

The least sensitive part of the retina

Structure
of the eye

Function

Eye lens
Focuses light and form images on the retina
Ciliary body Changes the thickness of the lens
Suspensory Hold the eyes lens in position
ligaments
Aqueous
Maintains the shape of the eye
and vitreous Helps to focus light onto the retina
humour
Retina

The innermost layer where images are

formed and produces impulses to be
conveyed to the brain by the optic nerves

Optic nerve Brings impulses from the retina to the brain

Changes in the size of the pupil under different situations

The pupil in a normal
Situation

When a person move from

a bright area into a dark
area

The pupil enlarges

More light enters the eye
After a while the eye can
see in the dark

Changes in the size of the pupil under different situations

The pupil in a normal
Situation

When a person move from

a dark area into a bright
area

The pupil becomes

smaller
Less light enters the eye
The eye is not blinded
by excess light

How Do We See

The path of light through the eye to the brain

Light
Light

vitreous
vitreous humour
humour

retina
retina

cornea
cornea

eye
eye lens
lens

optic
optic nerve
nerve

aqueous
aqueous humour
humour

pupil
pupil

brain
brain

Properties of Light

1. Light is a form of energy

2. Light travels at a speed 300 000 000 m/s
3. Light travel in straight lines

Reflection of light

1. Light can be reflected

2. Reflection is the bouncing of light off a surface on
which the light falls
3. A smooth and shiny opaque surface, like a plane
mirror, reflects nearly all the light rays that fall on it

When you look in the mirror, you can see

an image of yourself

4. According to the Law of Reflection:i. The incident ray, reflected ray and the normal
are all on the same plane
normal

incident
ray

reflected
ray

plane mirror

ii. the angle of incidence is equal to the angle of

reflection
normal

incident
ray

angle of
incidence

angle of
reflection

reflected
ray

plane mirror

5. The knowledge of the reflection of light is used in

the following instruments
i. the periscope used in submarines to see the
situation on the surface of the sea
Light coming
from the candle
hits the first
mirror and
reflects it to the
second mirror.
The reflected
light will then
enter your eyes

6. The light ray is reflected when it is directed towards

the plane mirror. The characteristics of the image
formed are as follows:i. virtual (cannot be formed on a screen)
ii. vertical
iii.of the same size as the object
iv.the distance of the image behind the mirror is the
same as the distance of the object in front of the
mirror
v. laterally inverted

An arties drew the picture below. Can you find eight mistakes in
this drawing? One has been circled for you

Refraction of light

1. Light does not pass through opaque objects, but it

will pass through anything that is transparent

2. Any substance that light passes through is called

medium such as air, water and glass

3. When light travels from one transparent medium to

another at an angle, it will bend. This effects is
called refraction.

4. The following shows the three situations of the

movement of light rays through two different media

a)

(less dense medium)

(denser medium)

(less dense medium)

(denser medium)

b)

(less dense medium)

(denser medium)

c)

(less dense medium)

(denser medium)

5. Daily phenomena of refraction of light are shown

below:

Pencil in a
glass of water
appears bent

A fish in a
river will look
as if it is closer
in the water
due to
refraction too

The coin
cannot be seen
in P
The coin can
now be seen
appears to be
closer to the
surface in Q

Q
P

EYE DEFECTS

1. We can see distant or near objects clearly because

the images of these objects can be focused on the
retina

Image formed
on the retina is
clear

2. Defects of the eye occur when the image does not fall
on the retina

3. The usual eye defects

are
i) short-sightedness
ii) long-sightedness
iii) astigmatism

Short-sightedness

1. Can see near objects clearly but distant objects

appear blur
2. Short-sightedness occurs because the image of a
distant object falls in front of the retina

Image formed
in front of the
retina

3. The defect may be caused by

i) abnormally long eyeballs
ii) eye lens that are abnormally thick
4. To correct short-sightedness, a concave lens is used
to refocus the image on the retina

Image formed
on the retina is
clear

Long-sightedness

1. Can see distant objects clearly but near objects

appear blur
2. Long-sightedness occurs because the image of a
distant object falls behind the retina

Image formed
behind the
retina

3. The defect may be caused by

i) abnormally short eyeballs
ii) eye lens that are abnormally thin
4. To correct short-sightedness, a convex lens is used to
refocus the image on the retina

Image formed
on the retina is
clear

Summary of short-sightedness and long-sightedness and

correction of defects

Astigmatism

1. Astigmatism is caused by the irregular curvature of

the cornea
2. In many cases, astigmatism causes blurred vision for
either near or distant objects

Multiple focal
points in front
of the retina

3. Special cylindrical lenses are used to correct this

type of vision

LIMITATION OF THE SENSE OF SIGHT

Optical illusion

Sometimes what we see may

not appear to be the real
thing. This is because the
brain cannot interpret
accurately what is actually
seen by the eye. This
phenomenon is known as an
optical illusion

What do you see first?

A vase or two faces

Which central square

is the biggest

Which one is the

tallest?

Are these lines parallel?

Are the sides of the

square curved or
straight lines?

Are A and B curved or straight lines

Which line is longer,

PQ or RS?

Blind spot

1. The blind spot is a point on the retina of the eye that

cannot detect any images

2. At a certain distance, the dot disappears from sight

because the dot falls on the blind spot of your eye
3. The image cannot be detected because the blind spot
does not have any nerve receptors that can detect
the light impulses received

STEREOSCOPIC VISION AND MONOCULAR

VISION
Stereoscopic vision

1. Stereoscopic vision is vision involving both eye

2. The brain will combine the vision from both eyes to
form a three-dimensional image

3. This enables us to estimate distances accurately

4. The stereoscopic field of vision is narrow
5. Predators usually have stereoscopic vision

Monocular vision

1. Monocular vision is vision involving one eye only.

2. This makes estimating distances accurately difficult
3. Monocular vision produces a flat image
4. The monocular field of vision is wide
5. Prey usually have monocular vision

deer

chicken

bird

fish

goats

ALAT OPTIK UNTUK MENGATASI HAD DERIA

PENGLIHATAN

Optical devices

1. Plants can detect and respond to stimuli around

them
2. The response by plants to stimuli is called tropism

3. There are two types of tropism:a) positive tropism response by plants towards
the stimulus
b) negative tropism response by plants away from
the stimulus
4. Plants have different kinds of responses such as:- phototropism
- geotropism
- hydrotropism
- thigmotropism
- nastic movement

Types of tropism and their stimuli

Type of tropism
phototropism
geotropism
hydrotropism

Stimulus
light
gravity
water

thigmotropism

touch

nastic movement

touch

5. Examples of tropic responses and nastic movement

are given as follows:
PHOTOTROPISM
Phototropism is the
movement of plants in
response to light
The leave and stem of the
plant grow in the direction
of the light source (positive
phototropism)
The roots grow in the
opposite direction of the
light source (negative
phototropism)

GEOTROPISM
Geotropism is the
movement or growth
of plants response to
gravity
The roots downwards
towards gravity
(positive geotropism)
The leave and stem
(shoots) grows
upwards against
gravity( negative
geotropism)

HYDROTROPISM
Hydrotropism is the
movement or growth of
plants in response to
water
The root grows
towards the water
source (positive
hydrotropism)
The shoots grow away
from the water source
(negative
hydrotropism)

water

THIGMOTROPISM
Thigmotropism is the
movement or growth of
plants in response to
touch
Roots grow away from
solid objects such as
stone (negative
thigmotropism)
Stems tend to grow
towards objects they
come into contact with
(positive
thigmotropism)

NASTIC MOVEMENT
Nastic movement is the
response of plants to
touch
This response does not
depend on the direction
of the stimuli
For example, the
mimosa pudica folds
their leaves when they
are touched

Types of tropism and their stimuli

Type of tropism

Stimulus

Phototropism

Light

Geotropism

Gravity

Hydrotropism

Water

Thigmotropism

Touch/contact

Nastic movement

touch

Differences between the responses of

the plant shoots and plants roots
Shoot

Type of tropism

Root

Positive

Phototropism

Negative

Negative

Geotropism

Positive

Negative

Hydrotropism

positive

KELAS MAKANAN

1. Makanan ialah sumber tenaga bagi semua benda

hidup.
membaiki and
menggantikan tisu
rosak

menyihatkan
badan
kepentingan
makanan

membina
sel baru
Memanaskan
badan

tumbesar
an
membekalkan
tenaga untuk
melakukan kerja

2. Makanan dikelaskan kepada tujuh kelas utama.

kelas makanan

karbohidrat

Protein

lemak

garam mineral

Vitamin

Air

pelawas

Karbohidrat

1. Karbohirat terdiri dari unsur karbon, hidrogen and

oksigen
2. Karbohidrat terbahagi kepada tiga jenis iaitu:
(a) kanji
(b) gula
(c) selulos
1. Antara contoh-contoh makanan yang kaya dengan
karbohidrat ialah:

rice

potato

breads

banana

1. Fungsi karbohidrat
a) Karbohidrat ialah sumber tenaga utama kita.
Karbohidrat membekalkan tenaga untuk kita
melakukan aktiviti harian seperti
berjalan, bernafas dan bekerja.

b)karbohidrat juga membekalkan tenaga untuk

proses fizikal . Contohnya proses tumbesaran dan
pembiakan.

growth

reproduction

c) Haba yang dibebaskan daripada karbohidrat

membantu kita mengekalkan suhu badan.

PROTEIN

1. Protein terdiri daripada karbon, hidrogen, oksigen

dan nitrogen
2. Makanan yang kaya dengan protein termasuk:

ikan

kacang

susu
daging

putih telur

3. Protein diperlukan untuk membina sel-sel baru:

- untuk pertumbuhan
- untuk menggantikan tisu yang rosak
4. Kanak-kanak yang membesar memerlukan banyak
protein. Kekurangan protein akan menyebabkan
penyakit yang dikenali sebagai kwashiorkor.

kwashiorkor

LEMAK

1. Lemak terdiri daripada karbon, hidrogen dan

oksigen.
2. Fats are found in animal products such as butter
and fish oil, egg yolk

butter

egg yolk

fish oil

3. Fats are found in plant products such as coconut oil

3. The functions of fat include:- supplying energy

- as an insulator of heat
- protecting the internal organs
- dissolving some vitamins in the body like vitamin
A, D, E and K

VITAMIN

1. Vitamins are required in small quantities only

2. Vitamins are classified into two groups:i) Vitamin soluble in water vitamin B and C
ii) Vitamin soluble in fat vitamin A, D, E and K
3. Vitamins protect the body from various types of
diseases and maintains the health of the body

rickets

bone fracture
in adults

Deformation of
bones in children

scurvy

MINERAL SALTS

1. Our body required small quantities of mineral salts

2. Mineral salts help to maintain or bodys health
3. Our body needs minerals like calcium, iodine, iron,
sodium, phosphorus and potassium

goiter

FIBRE

1. Fibre keeps our intestines healthy and working

properly
2. Food containing fibre can move along quickly and
easily through the intestines
3. Without fibre we may constipate
4. The main sources of roughage are vegetables and
fruit

WATER

The functions of water include:

- controlling the body temperature
- removing excretory products
like carbon dioxide and urea
from our body
- controlling the concentration
of blood
- transporting food during
digestion
- as a lubricant
- as a medium for biochemical
reactions in the body

THE IMPORTANCE OF A BALANCE DIET

1. A balanced diet is made up of food that has all the

nutrients in the right quantity
2. A balanced diet is necessary for:
i) supplying the required energy
ii) balanced body growth
ii) maintaining the health of the body
iv) preventing deficiency diseases such as scurvy
and rickets

THE HUMAN DIGESTIVE SYSTEM

1. The digestive system consists of all the organs in the

body that help in the digestion of food
2. The alimentary canal is made up of the mouth,
aesophagus, stomach, small intestine, large intestine
and anus (starts from the mouth and ends at the
anus)

3. Food is pushed along the alimentary canal by the

muscular walls that contract and expand alternately
through the process of peristalsis

food

muscular wall
of the food canal

The parts of the digestive system with its respective

function
Part of the
digestive system
1. Mouth
2. Oesophagus
3. Stomach
4. Duodenum

Food is broken down to small parts

Sends food to the stomach
Digestion protein begins
Digestion of fat, protein and starch

5. Small intestine
6. Pancreas
7. Liver

Completes digestion
Secretes pancreatic juice
Secretes bile

Function

Part of the
Function
digestive system
8. Large intestine Reabsorption of water
9. Rectum
Stores faeces
10. Anus
Expels faeces from the body

The passage of food through the alimentary canal

mouth

anus

rectum

oesophagus

Large
intestine

duodenum

Small
intestine

MOUTH

1. Digestion of food starts in the mouth

2. Food is chewed by our teeth and it is broken down

into smaller pieces

3. The food in our mouth is mix with saliva and an

enzyme, amylase
4. An enzyme is a substance that speeds up a specific
chemical reaction in the body
5. Amylase digest starch into maltose (sugar)

Starch

amylase

maltose

3. However, food is usually not kept long enough in the

mouth for all the starch to be broken down into
simple sugars
4. Our tongue rolls the partially digested food into
small balls which are then swallowed into the
oesophagus or gullet

OESOPHAGUS
movement
of food

muscles
contract,
pushing the
food forward

food

muscles
relax,
allowing the
tube to
open wider

1. The oesophagus is a
narrow tube with smooth
muscles in its wall
2. After food enters the
oesophagus, contractions
of the smooth muscles
push the food towards the
stomach
3. This action is called
peristalsis
4. No digestion takes place in
the oesophagus

STOMACH

1. Food is mixed with

gastric juices in the
stomach
2. Gastric juices are
secreted from the cells of
the stomach. Gastric
juices contain:- hydrochloric acid
- enzymes ( rennin
and pepsin

3. The function of hydrochloric acid include:- providing an acidic medium for enzyme action
- killing bacteria found in food
- neutralising the alkaline property of saliva and
stopping the action of salivary amylase enzymes
4. Pepsin digests proteins into peptones

protein

pepsin

peptones

4. Rennin coagulates milk in the stomach to help in the

enzymic action of pepsin

liquid milk
protein

rennin

solid milk
protein

SMALL INTESTINE

1. The small intestine is

where most pf the
digestion of food take
place
2. The deodenum is the first
part of the small intestine
3. The deodenum receives
bile and pancreatic juice
4. Bile is produced by the
liver and is stored in the
gall bladder
5. The bile flows from the
gall bladder into the
deodenum

6. Fungsi hempedu adalah: - pengemulsian lemak

- preparation of an alkaline medium for enzyme
action
7. Pancreatic juice which is
produced by the
pancreas cells, contain
three types of enzymes
- amylase
- protease
- lipase

starch
peptones
Fat

lipase

amylase
protease

maltose
amino acids

fatty acids + glycerol

8. The small intestine produces enzymes which digest

maltose into glucose (simple sugar)
9. Digestion is completed in the small intestine
10.The digested food is absorbed by the villi and is
then passed on to the blood vessels

USUS BESAR

8. Usus besar menyerap sebahagian besar air mineral

dan garam dalam sisa.
9. Makanan yang tidak di cerna dibuang daripada
badan melalui dubur sebagai tinja.

PROSES PENYERAPAN MAKANAN TERCERNA

1. Hasil pencernaan (glukosa, asid amino dan asid

lemak dan gliserol)diserap di usus kecil.
2. Permukaan dalaman usus kecil tidak licin.
3. Ia diliputi oleh berjuta-juta unjuran halus yang di
namakan vilus
4. Villus mempunyai saluran darah dan lacteal dalam
strukturnya.

villi

5. Dinding villi membenarkan hanya molekul kecil

seperti molekul glukosa untuk melalui mereka
tetapi tidak molekul yang lebih besar seperti
molekul kanji.
6. Kecekapan penyerapan makanan tercerna di usus
kecil boleh ditingkatkan dengan:
- bilangan vilus yang banyak menambahkan luas
permukaan
- dinding vilus sangat nipis iaitu senipis satu sel,
ini membolehkan penyerapan makanan tercerna
berlaku dengan cepat

REABSORPTION OF WATER AND DEFECTION

Reabsorption of Water in the Large Intestine

Pennyahtinjaan

1. Penyahtinjaan adalah proses di mana najis dibuang

daripada badan melalui rektum disebabkan oleh
pengecutan otot dalam dinding dubur.

2. Apabila rektum penuh dengan tinja, rektum

menjalani peristalsis dan dibantu oleh pengecutan
abdomen, akan menolak tinja keluar melalui
dubur .

3. Jika seseorang individu mempunyai kesukaran

membuaang air besarl, dia dikatakan menghidapi
sembelit.
4. Sembelit berkait rapat dengan tabiat makan kita.
Beberapa penyebab sembelit adalah seperti
berikut:- Makan makanan tanpa pelawas
- Kekurangan makanan dalam usus
- Kekurangan air dalam diet
- Penyakit yang menyebabkan kehilangan selera
makan

Makan sarapan yang

berkhasiat

Do not do other activities while you are eating

Do not eat snacks such as sweets

and biscuits before your meals

Avoid junk and fast food

Always make sure that the food you

eat and the place you go to are clean

Take very little sugar

Choose boiling, grilling or

steaming instead of frying

Do not add extra salt to your food;

consume it in small amounts

Eat a lot of vegetables

and fruits to get fibre

Remember that your body needs water and in hot

weather you lose it easily through perspiration.
So drink 6-8 glasses of water everyday

Drink fruit juice, milk or mineral water

instead of carbonated drinks

Unhealthy eating habits cause various health problems

Excessive nutrient Health problems
sugar
Tooth decay, obesity, diabetes
salt
High blood pressure, heart
problems, kidney damage
fat / oil

Heart problem, high blood

pressure

Lack of nutrient
protein
vitamins

Health problems
Kwashiorkor in children
Lower immunity to deases

FOOD PYRAMID

Malaysia is also famous for its diverse cultures and

religious beliefs. For example, the dining culture of
different people often conforms to their sensitivities
and religious beliefs. Some Malaysians pick up their
food using :

Amalan pemakanan yag s