PAPER CODE: 532/1
MOCK REF: PLE-703055
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.
What scientific term is given to materials that allow light to pass through them completely? [1 mark]
P.7 • Light Energy
2.
Give any one psychological life skill that adolescent girls can develop to safeguard themselves against early teenage pregnancies. [1 mark]
P.6 • The Reproductive System
3.
Give one road safety practice for pedestrians crossing a busy road. [1 mark]
P.6 • Accidents and First Aid
4.
State one reason why a torch may fail to produce light even when it is switched on. [1 mark]
P.7 • Electricity
5.
State the fundamental law of electrostatics concerning like and unlike charges. [1 mark]
P.7 • Electricity
6.
How is the function of the anthers in a flower similar to that of the testes in a human male? [1 mark]
P.6 • The Reproductive System
7.
Name the part of a cow that changes the color when a cow is on heat. [1 mark]
P.6 • Keeping Cattle
8.
Give any one reason why a burnt or scalded part of the skin is dipped in cold water immediately. [1 mark]
P.6 • Accidents and First Aid
9.
Give any one example of an external parasite (ectoparasite) that attacks cattle. [1 mark]
P.6 • Keeping Cattle
10.
State any one danger of bottle feeding to a four-month-old baby. [1 mark]
P.5 • Food and Nutrition
11.
State the function of hairs (cilia) and mucus inside the human nostrils. [1 mark]
P.7 • The Respiratory System
12.
Name any one vaccine-preventable disease in Uganda that affects the liver. [1 mark]
P.5 • Primary Health Care (PHC)
13.
What happens when cooking oil is poured onto water in a glass? [1 mark]
P.5 • Matter and Energy
14.
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
15.
State one way of preventing the spread of Tuberculosis (TB). [1 mark]
P.7 • The Respiratory System
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 • Accidents and First Aid
(a) State any two common causes of nose bleeding (epistaxis) in children. (2 marks)
(b) State two First Aid measures given to manage a nose bleeding casualty. (2 marks)
17.
Structured & Practical Assessment Item
[4 MARKS]
P.5 • Keeping Goats, Sheep, and Pigs
(a) Name any one exotic breed of dairy goats. (1 mark)
(b) Name the commercial textile product obtained from Angora goats. (1 mark)
(c) State any two advantages of keeping goats over keeping cattle. (2 marks)
18.
Structured & Practical Assessment Item
[4 MARKS]
P.6 • Science at Home and in Our Community
(a) Give the meaning of the term siltation (silting).
(b) Identify the major cause of siltation.
(c) State any two effects of siltation in water bodies.
19.
Structured & Practical Assessment Item
[4 MARKS]
P.6 • Science at Home and in Our Community
Match the laundry terms in Part A with their correct scientific meanings in Part B:
Sorting
Wringing
Rinsing
Soaking
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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