BOSCO PUBLIC SCHOOL

CLASS – XII
SUBJECT – ENGLISH
Topic – Note Making and Summarisation
Note making is an advanced writing skill which is acquiring increasing importance due to knowledge
explosion. There is a need to remember at least the main points of any given subject. Note making is
a useful skill which comes in handy not only in attempting questions but also in preparing you for
life. Notes form an essential part of your academic life & help you in the following ways.
o Notes help you to remember the information you have gathered.
o Notes come in handy for making quick revision before exams.
o Lengthy lessons can be condensed into short relevant pieces by making notes.
o Notes help in understanding the texts better.
How to make notes
• Read the passage carefully.
• Heading
What is the main idea of the passage? Frame a heading based on the central idea and write it
in the middle of the page.
• Subheadings
How has the main idea been presented and developed? Are there two or three
subordinate/associated ideas? You can frame subheadings based on these.
• Points
Are there further details or points of the subtitles that you wish to keep in these notes? Indent,
i.e., suitably space and number. All subheadings should be written at a uniform distance from
the margin.
• Indenting
All points should also maintain the same distance away from the margin.
Important characteristics of note-making:
• Do not use complete sentences.
• The main points and supporting details are clearly distinguished.
• Certain words are often dropped: articles, words that are repeated, verbs which can be
understood in the context, relative pronouns, conjunctions etc. but not at the cost of clarity.

• Condensed information is organized and recorded in a systematic manner that brings out the
structure of the original text.
• Headings and supporting details must be numbered.
 Your notes should look like this.

HEADING

1. Sub-heading 1
1.1 Sub-point 1
1.2 Sub-point 2
1.3 Sub-point 3
1.3.1 Sub sub point

2. Sub- heading 2
2.1 Sub point 1
2.2 Sub point 2
2.3 Sub point 3

3. Sub-heading 3
3.1 Sub point 1
3.2 Sub point 2
3.3 Sub point 3

Notice that indenting, i.e., shifting from the margin has been used to clearly indicate subheadings,
points and sub points. Subheadings, though separated by points, occur below one another. Points
come below one another, and sub points to these are further indented. Such use of indenting gives
your notes a visual character. At a glance you can see the main idea and its aspects.
You may also use other forms of numbering like:
1.
a)…………………………………………………
b)…………………………………………………
c)……………………………………………….
2.
a) …………………………………………..
(i) ………………………………….
b)…………………………………………………….
c)………………………………………………………….

SUMMARIZATION
Summarizing and note-making go together. In fact the next step to note-making is writing a summary.
The point to bear in mind is that the notes we make on a subject can either be expanded into a
detailed account or condensed into a summary. The summary is written on the basis of the notes
made on the text. The summary should not exceed 80 words depending on the length of the text.

STEPS IN WRITING A SUMMARY:

1. Read the text and make notes ( as discussed in note-making)
2. Use the notes and make a draft summary without referring to the original text.
3. Read the draft summary to ensure that you have included all the main points. At the same
time, make sure that it does not exceed the word limit.
4. Delete all unnecessary details.
5. Check the language for its correction and precision.
6. The summary should be within the word limit.
TIPS FOR MAINTAINING PRECISION:
1. Avoid repetition of subject.
2. The summary should be in normal English and not in ‘note form’ which means that they
should be written in complete sentences, but they have to be short.
3. No abbreviations and symbols should be used.
4. Write the summary based on the notes that you have made without going back to the text. It
will help you to achieve good results.
5. Your summary should read as a single coherent paragraph.
Abbreviations
Making your own abbreviations:
a. Keep the main sounds of the word. For example, edn. (education), progm. (programme).
b. You should not abbreviate every word.
c. As a general rule, the heading should not be abbreviated. You may use abbreviations in
subheadings.
COMMONLY USED ABBREVIATIONS
a/c account DIY do it yourself
ack. Acknowledge Dir. director
ad. Advertisement dol. dollars
add. Address doz. dozen
appro. Approval E east
approx. approximately Ed. Editor; education
asap as soon as possible encl. enclosed
assoc. associate; association Eng. Engineer; English; England
asst. assistant etc. and all the rest
Av. Avenue eve. evening
bk. Book excl. excluding; exclusive
bldg. building ext. exterior
Br. Branch; brother Feb. February
C centigrade Fed. Federal; federation
cert. certificate fig. figurative; figure
ch. Chapter fol. Following;
cl. Class for. foreign
Co. company Fr. Father; French; France
Col. Colonel ft. foot; feet
Coll. College fwd forward
concl. Conclusion; concluded g / gm gram
cont. contents; continued gen. general
Corp. corporation Ger. German; Germany
dbl. double Gk. Greek
Dec. December Govt. government
deg. Degrees Gov. governor
dep. Depart; deputy gr. Grade; grain; gross; group
Dept. department grad. graduate
Diag. diagram gt. great
Diff. difference hr hour
Dupl.. duplicate mph. miles per hour
Hon. Honorary; honourable ms. manuscript
hosp. hospital mt. mount
HQ headquarters N north
ht. height nat. national; native; natural
ib / ibid ibidem; in the same place NB nota bene;take special note
ic in charge no. number
ie. Id est – that is nr. near
in. inches op. operation
inc. incorporated opp. opposite
incl. inclusive oz. ounce
info. Information P parking
inst. Institute p page; per; pence
int. interior; internal; international pa per annum / per year
intro. Introduction para paragraph
Is. Islands pkt. packet
Jan. January PA personal assistant
Jr. junior pm per month
Kg. kilogram pop. popular; population
Km. kilometer poss. possible; possibly

Kph kilometer per hour pres. president

l length; kine Pro. Professor
lab. Laboratory pron. pronunciation
lang. language prov. province
lat. Latitude PS post script
lb. pounds pty. property
lbw leg before wicket pvt. private
lib. Liberty pw per week
lit. literature Q question
long. Longitude R. river
lux. Luxury r radius
m metre; mile; million RC Red Cross;Roman Catholic
Maj. Major Rd. road
Mans. Mansion rec. received
Max. maximum ref. reference; referred
Mg. milligram rep. representative; republic
Min. minimum res. residence; resigned; reserved
Misc. miscellaneous resp. respectively
Ind. Indian; independent ret. retired
Mkt. market rev. revolution; reverend
ml. Millilitre Rly. railway
mm millimeter rm. room
MO money order; medical officer RSVP please reply
Mod. Cons. Modern conveniences S south
s second tel. telephone
Sat. Saturday temp. temperature
Sci. science ter. terrace
Sec. secondary; secretary Thurs. Thursday
Sen. Senate; senator; trans. translated
Sept. September treas. treasure
Sgd. Signed U union; upper
sr. senior Univ. University
soc. Society V volt; victory
sp. Spelling vac. Vacation
sq. square VC Vice Chairman;
st. street VC Vice Chancellor
St. saint Ven. Venerable
Sta. station VIP very important person
STD subscriber trunk dialing viz videlicet; namely
sub. Substitute; subscription vol. volume
Supt. Superintended VP Vice President; Vice Principal
T temperature Vs versus
tech. technical wef with effect from
W West wt. weight
W watt wpm words per minute
wk. week; work yr. year
Here is a solved example:

The coffee plant, an evergreen shrub or small tree of African origin, begins to produce fruit 3 or 4 years
after being planted. The fruit is hand-gathered when it is fully ripe and a reddish purple in colour. The
ripened fruits of the coffee shrubs are processed where they are produced to separate the coffee seeds
from their covering and from the pulp. Two different techniques are in use: a wet processand a dry
process.
First the fresh fruit is pulped by a pulping machine. Some pulp still clings to the coffee, however, and
this residue is removed by fermentation in tanks. The few remaining traces of pulp are then removed
by washing. The coffee seeds are then dried to a moisture content of about 12 per cent either by exposure
to the sun or by hot-air driers. If dried in the sun, they must be turned by hand several times a day for
even drying.
In the dry process the fruits are immediately placed to dry either in the sun or in hot-air driers.
Considerably more time and equipment is needed for drying than in the wet process. When the fruits
have been dried to a water content of about 12 per cent the seeds are mechanically freed from their
coverings.
The characteristic aroma and taste of coffee only appear later and are developed by the high
temperatures to which they are subjected during the course of the process known as roasting.
Temperatures are raised progressively to about 220-230 degrees C. This releases steam, carbon dioxide,
carbon monoxide and other volatiles from the beans, resulting in a loss of weight of between 14 and 23
per cent. Internal pressure of gas expands the volume of the coffee seeds from 30 to 100 per cent. The
seeds become rich brown in colour; their texture becomes porous and crumbly under pressure. But the
most important phenomenon of roasting is the appearance of the characteristic aroma of coffee, which
arises from very complex chemical transformations within the beans. The coffee, on leaving the
industrial roasters, is rapidly cooled in a vat where it is stirred and subjected to cold air propelled by a
blower. Good quality coffees are then sorted by electronic sorters to eliminate the seeds that roasted
badly. The presence of seeds which are either too light or too dark depreciates the quality.
COFFEE AND ITS PROCESSING

1.Fruits of Coffee plants

1.1 prod. fruits after 3-4 years
1.2 ripe fruits hand- gathered
1.3 processed to separate covering from pulp
1.4 2 types of process- wet & dry

2. Wet process
2.1 fruits pulped by machine
2.2 remaining pulp removed by ferm.
2.2 seeds dried to moisture cont. of 12 %-exposure to sun /hot-air dryers
2.3 hand- turned several times for even drying in sun

3.Dry Process
3.1 fruits immed. placed in the sun/ hot air-dryers
3.2 requires more time than wet process
3.2.1 dried to 12% - mechanically freed from coverings
 4.Roasting
4.1 Temps. raised to 220-230 degrees C
4.2 releases steam, CO2, CO- leads to wt. loss- between 14-23 %
4.2.1 internal gas pressure expands volume of seeds
4.2.2 rich brown, porous & crumbly seeds
4.3 aroma appears from chem. transformations
4.4 rapidly cooled- sorted by electric sorters- bad seeds eliminated

KEY TO ABBREVIATIONS

1. Prod. – produce
2. ferm. fermentation
3. Immed. immediately
4. Chem. chemical

SUMMARY
The coffee plants produce fruits after 3- 4 years. The hand- picked fruits are then processed. In the wet
process, the fruit pulps are removed by a machine and further by fermentation. The coffee seeds are
then dried in the sun or in hot driers. In the dry process, they are directly sun dried till the moisture
content is optimum. The coffee seeds are subjected to a lot of chemical changes and this lends it the
aroma. The roasted seeds are sorted to remove the bad ones.
To be done in English Classwork Register.
Read the following passage.

For many of us, our lives are composed of millions of meaningless moments, all strung together perhaps
with a sprinkling of sacred moments mixed in. I am sure you can think of a few sacred moments in
your own life.

May be your marriage, the birth of your child or perhaps a heartfelt moment of connection with good
friends - these are the moments when we are consumed with joy and awe. At these moments, we are
fully present in the moment. We aren’t worrying about tomorrow, or trying to rush through the
experience to get to the next. We are in the now, and the now is amazing.

Why do we wait for major events to honour these sacred moments? Why can’t every day be sacred?
Each moment is sacred, if we decide to make it that way. I stated above that our lives are filled with
meaningless moments, but those moments are meaningless only because we don’t honour them. We
are hurrying along, focused on other things, not stopping to notice them at all. They come and go
without any acknowledgment from us. Honoring the sacred means simply choosing to make each
moment count. It is a tiny shift in perception that assigns meaning and importance to each moment. It
means stopping to notice the beauty and love around us, and within us. It means being fully present in
each moment, because only the present moment truly exists.

So many of us worry about the future, hold regrets about the past, and completely ignore the present.
When we give the now our full attention even mundane tasks can take on an aura of holiness. Then our
lives become millions of meaningful moments. Nothing has changed except our perception, but it
makes all the difference.

How do we change our perception to one of sacredness? What does it mean to stay in the present
moment? Let’s use an example : washing dishes. When most of us wash dishes, we hurry through it,
often thinking about the million other things we need to get done that day (or the next day). Our minds
are scattered all over the place, focusing on everything but what we are doing. Who can blame us?
Washing dishes is not the most exciting experience. However, if we choose to make it a sacred
experience, we will want to focus on it.

We want to take our time and really pay attention to how the water feels on our hands, how the soap
cleanses away the grease and grime, and the sense of satisfaction we get as each dish moves from the
dirty pile to the strainer, now clean and shiny.

Maybe that still doesn’t sound very thrilling. Let’s look at what else is happening. It doesn’t matter
what we’re doing or not doing in each moment of our lives, It matters only that we become aware of
our own state of Being. In those moments, we are fully alive and conscious. We are connected to
everything, and we are one with everything.

Have you ever embarked on a walking meditation? This can be great practice to help you honour the
sacred in your own life. Many of us walk for health or recreation, but we can also walk for spiritual
awareness. A walking meditation is a slow focused walk where you give your full attention to each step
you take, the feel of your muscles working, your breathing, and even your surroundings,especially if
you walk someplace in nature, a place with lots of trees and wildlife. The trick is to not let your mind
wander, but stay focused on the now. It can take practice, but once you accomplish it, you will return
from your walks fully refresh and revitalized.

(a) On the basis of your reading of the above passage make notes on it using recognizable
abbreviations wherever necessary. Use a format you consider appropriate. Supply a suitable
title.
(b) Write the summary of the passage in about 80 words.