PAPER CODE: 532/1
MOCK REF: PLE-131848
Uganda National Examinations Board
Primary Leaving Examination (Standard Science Mock)
INTEGRATED SCIENCE
TIME: 2h 15m
MARKS: 35
★ CANDIDATE QUESTION PAPER ★
Instructions to Candidates:
- This paper consists of two sections: Section A and Section B.
- Section A has 15 questions (15 marks). Section B has 5 questions (20 marks).
- Answer all questions in both sections. All answers must be written in the spaces provided on this question paper.
- All answers must be written in blue or black ballpoint pen. Diagrams should be drawn in pencil.
- Unnecessary crossing of work and illegible handwriting may lead to loss of marks.
Section A: (Questions 1 to 15) — 15 Marks
1 Mark eachQuestion 1 to 15 carry one mark each. Answer all questions in the spaces provided.
1.
Why does prolonged hunger sometimes lead to fainting? [1 mark]
P.6 • Accidents and First Aid
2.
State the scientific function of the screen on top of the vent pipe of a VIP latrine. [1 mark]
P.6 • Sanitation
3.
Give one reason why a person who has fainted should be placed in a cool, open, and well-ventilated space. [1 mark]
P.6 • Accidents and First Aid
4.
How does boiling make water safe for drinking? [1 mark]
P.6 • Science at Home and in Our Community
5.
How does painting an iron gate prevent it from rusting? [1 mark]
P.5 • Types of Changes in the Environment
6.
In an electric circuit diagram, which instrument is always connected in series to measure electric current? [1 mark]
P.7 • Electricity
7.
State any one advantage of breast milk over commercial infant formula milk. [1 mark]
P.5 • Food and Nutrition
8.
Give one reason why copper is the preferred metal for manufacturing electrical conducting cables in domestic installations. [1 mark]
P.7 • Electricity
9.
What kind of water is recommended for use during tepid sponging, and why should very cold water be avoided? [1 mark]
P.6 • Accidents and First Aid
10.
Give the scientific meaning of the term skeleton. [1 mark]
P.7 • The Muscular and Skeletal System
11.
Why is it recommended to use clean wood ash at a tip-tap facility when soap is not available? [1 mark]
P.5 • Primary Health Care (PHC)
12.
State the exact part of the female reproductive system where fertilization takes place. [1 mark]
P.6 • The Reproductive System
13.
What is Primary Health Care (PHC)? [1 mark]
P.5 • Primary Health Care (PHC)
14.
State any one primary sex characteristic in human females. [1 mark]
P.6 • The Reproductive System
15.
Give any one danger of rusting to a school farmer's tools. [1 mark]
P.5 • Types of Changes in the Environment
Section B: (Questions 16 to 20) — 20 Marks
4 Marks eachQuestion 16 to 20 carry four marks each. All answers must be written in the spaces provided.
16.
Structured & Practical Assessment Item
[4 MARKS]
P.6 • Science at Home and in Our Community
Name the step used in cleaning clothes that:
(a) Removes excess water from the clothes.
(b) Removes soapy water from the washed garments.
17.
Structured & Practical Assessment Item
[4 MARKS]
P.5 • Keeping Goats, Sheep, and Pigs
A farmer noticed his goats were limping and producing a bad smell from their hooves:
(a) Which livestock disease is the farmer's herd likely suffering from? (1 mark)
(b) State the environmental condition in the goat pen that promotes this disease. (1 mark)
(c) Outline any two measures the farmer should take to control this disease. (2 marks)
18.
Structured & Practical Assessment Item
[4 MARKS]
P.7 • The Muscular and Skeletal System
(a) Mention two connective tissues found at a movable joint in the human skeleton.
(b) State the difference in function between a tendon and a ligament.
(c) State any two ways in which friction is reduced at a movable joint.
19.
Structured & Practical Assessment Item
[4 MARKS]
P.7 • Electricity
The diagram represents a simple dry cell:
(a) Name the parts marked:
(i) Outer metal casing
(ii) Central black rod
(b) What is the function of the ammonium chloride paste?
(c) Why does a dry cell eventually lose power (go flat)?
20.
Structured & Practical Assessment Item
[4 MARKS]
P.5 • Food and Nutrition
Vulnerable groups have special dietary requirements:
(a) Why is a convalescent person classified as a vulnerable individual? (1 mark)
(b) Which class of food should be increased in a convalescent's diet? (1 mark)
(c) State the nutritional role of dietary roughage in human digestion. (1 mark)
(d) Name any one local food source rich in dietary roughage. (1 mark)
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