PAPER CODE: 532/1
MOCK REF: PLE-389164
Uganda National Examinations Board
Primary Leaving Examination (Standard Science Mock)
INTEGRATED SCIENCE
TIME: 2h 15m
MARKS: 35
โ
CANDIDATE QUESTION PAPER โ
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) โ 15 Marks
1 Mark eachQuestion 1 to 15 carry one mark each. Answer all questions in the spaces provided.
1.
State any one danger of cigarette smoking to the human respiratory system. [1 mark]
P.7 โข The Respiratory System
2.
Why is it not advisable to give a convulsing or fainted person food to eat or water to drink? [1 mark]
P.6 โข Accidents and First Aid
3.
State one characteristic of essential drugs in Primary Health Care. [1 mark]
P.5 โข Primary Health Care (PHC)
4.
State one way of preventing athlete's foot infection. [1 mark]
P.6 โข Personal Hygiene
5.
State one activity a school Science Club can undertake to combat environmental deforestation. [1 mark]
P.5 โข Managing Changes in the Environment
6.
State the condition that must be present for a shadow to be formed. [1 mark]
P.7 โข Light Energy
7.
Give any one example of an emotional change in adolescents. [1 mark]
P.6 โข The Reproductive System
8.
To which class of vertebrates do tortoises and chameleons belong? [1 mark]
P.5 โข Classification of Animals
9.
Which part of the human body is affected by Otalgia? [1 mark]
P.6 โข Sound Energy
10.
Name two methods of obtaining clean water for washing at home. [1 mark]
P.6 โข Science at Home and in Our Community
11.
What is Primary Health Care (PHC)? [1 mark]
P.5 โข Primary Health Care (PHC)
12.
In which method of making water clean do you first allow the impurities to settle at the bottom of a container? [1 mark]
P.6 โข Science at Home and in Our Community
13.
Mention any two environmental conditions necessary for viable seeds to germinate. [1 mark]
P.5 โข Plant Life
14.
What kind of water is recommended for use during tepid sponging, and why should very cold water be avoided? [1 mark]
P.6 โข Accidents and First Aid
15.
Give one use of a pair of scissors or razor blade in hair grooming. [1 mark]
P.4 โข Personal Hygiene
Section B: (Questions 16 to 20) โ 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 โข Accidents and First Aid
(a) Why should a first aider never induce vomiting in a casualty who has swallowed paraffin or kerosene?
(b) What first aid should be given to a paraffin poisoning victim?
(c) How should a first aider manage a non-corrosive poisoning casualty?
17.
Structured & Practical Assessment Item
[4 MARKS]
P.5 โข Keeping Goats, Sheep, and Pigs
Measly pork is a serious public health problem in Uganda:
(a) What causes measly pork in pigs? (1 mark)
(b) Name the parasite whose larvae cause this condition. (1 mark)
(c) State any two ways a community can prevent tapeworm transmission from pigs to humans. (2 marks)
18.
Structured & Practical Assessment Item
[4 MARKS]
P.5 โข Keeping Goats, Sheep, and Pigs
The diagram below represents housing and management in goat farming:
(a) State the role of guard rails in a farrowing pen. (1 mark)
(b) Why should the floor of a goat shed be made of wooden slats raised off the ground? (1 mark)
(c) Name any two routine operations carried out in a livestock crush. (2 marks)
19.
Structured & Practical Assessment Item
[4 MARKS]
P.7 โข Electricity
(a) What is a short circuit?
(b) State two common causes of short circuits in residential houses.
(c) Why should water never be used to extinguish an electrical fire?
20.
Structured & Practical Assessment Item
[4 MARKS]
P.5 โข 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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