PAPER CODE: 532/1
MOCK REF: PLE-525109
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.
How does chlorine make water safe for drinking? [1 mark]
P.6 โข Science at Home and in Our Community
2.
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
3.
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
4.
State any one advantage of castrating male piglets not intended for breeding. [1 mark]
P.5 โข Keeping Goats, Sheep, and Pigs
5.
State one reason why alcohol is preferred to mercury in minimum thermometers. [1 mark]
P.5 โข Heat Energy
6.
State any two ways in which washing clothes is important to human health. [1 mark]
P.6 โข Science at Home and in Our Community
7.
Name the female parent in goat farming. [1 mark]
P.5 โข Keeping Goats, Sheep, and Pigs
8.
What term refers to the meat obtained from an adult sheep? [1 mark]
P.5 โข Keeping Goats, Sheep, and Pigs
9.
Why is it raised legs that are required when giving first aid to a person who has fainted? [1 mark]
P.6 โข Accidents and First Aid
10.
Give any one danger of rusting to a school farmer's tools. [1 mark]
P.5 โข Types of Changes in the Environment
11.
What is meant by the term balanced diet? [1 mark]
P.5 โข Food and Nutrition
12.
How is tepid sponging useful to a casualty with high fever? [1 mark]
P.6 โข Accidents and First Aid
13.
How does boiling make water safe for drinking? [1 mark]
P.6 โข Science at Home and in Our Community
14.
State one activity a school Science Club can undertake to combat environmental deforestation. [1 mark]
P.5 โข Managing Changes in the Environment
15.
State one nursery bed management practice done to harden off seedlings before transplanting. [1 mark]
P.5 โข Crop Growing
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.5 โข Crop Growing
Match each crop management practice in Column A with its correct agricultural purpose in Column B:
(a) Mulching
(b) Pruning
(c) Thinning
(d) Weeding
17.
Structured & Practical Assessment Item
[4 MARKS]
P.7 โข The Muscular and Skeletal System
The diagram below illustrates a Primary 7 wooden teaching arm model:
[Upper Wood] connected by a [Hinge] to [Lower Wood], with [Cord] and [Rubber Band].
(a) Which bone in the human arm is represented by the upper wood?
(b) Name the muscle represented by: (i) Cord (ii) Rubber band
(c) What anatomical joint is represented by the hinge?
18.
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?
19.
Structured & Practical Assessment Item
[4 MARKS]
P.6 โข Science at Home and in Our Community
State the importance of the following steps in cleaning clothes at home:
(i) Sorting
(ii) Soaking
20.
Structured & Practical Assessment Item
[4 MARKS]
P.6 โข 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.
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