PAPER CODE: 532/1
MOCK REF: PLE-406299
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 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)
2.
Why is an insect compelled to shed its outer covering periodically during growth? [1 mark]
P.7 • The Muscular and Skeletal System
3.
Why is the drop hole of a VIP latrine left open without a lid at all times? [1 mark]
P.6 • Sanitation
4.
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
5.
Why is it not advisable to give a convulsing or fainted person food to eat or water to drink? [1 mark]
P.6 • Accidents and First Aid
6.
Name two methods of obtaining clean water for washing at home. [1 mark]
P.6 • Science at Home and in Our Community
7.
Why does prolonged hunger sometimes lead to fainting? [1 mark]
P.6 • Accidents and First Aid
8.
Which part of the human body is affected by Otalgia? [1 mark]
P.6 • Sound Energy
9.
State any one danger of bottle feeding to a four-month-old baby. [1 mark]
P.5 • Food and Nutrition
10.
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 • Science at Home and in Our Community
11.
State the function of a ligament at a movable joint. [1 mark]
P.7 • The Muscular and Skeletal System
12.
State any one way in which the ironing of clothes is useful when cleaning clothes. [1 mark]
P.6 • Science at Home and in Our Community
13.
Mention one way in which you can prevent some clothes from staining others during washing. [1 mark]
P.6 • Science at Home and in Our Community
14.
How does eating fresh oranges or lemons help prevent bleeding gums? [1 mark]
P.5 • Food and Nutrition
15.
Give any one reason why a residential living house should have large windows on opposite walls. [1 mark]
P.5 • Primary Health Care (PHC)
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.7 • Electricity
(a) Draw schematic circuit symbols for:
(i) A cell
(ii) An open switch
(b) State two advantages of connecting domestic lights in parallel rather than in series.
17.
Structured & Practical Assessment Item
[4 MARKS]
P.6 • Science at Home and in Our Community
(a) Name one plant material from which local salt can be prepared at home.
(b) State the physical method used to prepare local salt from ash.
(c) Give any two ways in which the local salt prepared at home is useful to people.
18.
Structured & Practical Assessment Item
[4 MARKS]
P.5 • Types of Changes in the Environment
A Primary 5 pupil heated a tin can with water, sealed it tightly, and poured cold water on it.
(a) What happened to the tin can? (1 mark)
(b) Explain why that happened to the can. (2 marks)
(c) Which physical state transition occurred inside the can? (1 mark)
19.
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.
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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