PAPER CODE: 532/1
MOCK REF: PLE-743075
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.
State one way PIASCY messages help primary school pupils prevent HIV/AIDS infection. [1 mark]
P.6 • The Reproductive System
2.
State any one danger of hanging colored clothes under direct sunshine for a long time to dry. [1 mark]
P.6 • Science at Home and in Our Community
3.
Give any one role of water during seed germination. [1 mark]
P.5 • Plant Life
4.
State any one primary sex characteristic in human females. [1 mark]
P.6 • The Reproductive System
5.
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
6.
What is the color code of the earth wire in a modern standard three-pin plug? [1 mark]
P.7 • Electricity
7.
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
8.
The diagram below shows an animal in the group of invertebrates. (Snail diagram) Name the animal shown. [1 mark]
P.6 • Classification of Animals
9.
Name any one type of latrine. [1 mark]
P.6 • Sanitation
10.
State the function of the eardrum (tympanic membrane) in the human ear. [1 mark]
P.6 • Sound Energy
11.
Why is the chin lifted backwards when giving First Aid to an unconscious casualty? [1 mark]
P.6 • Accidents and First Aid
12.
Give one way of controlling the breeding of houseflies in a homestead. [1 mark]
P.6 • Sanitation
13.
Name the part of a cow that changes the color when a cow is on heat. [1 mark]
P.6 • Keeping Cattle
14.
How is tepid sponging useful to a casualty with high fever? [1 mark]
P.6 • Accidents and First Aid
15.
Name any one vital organ protected by the human rib cage. [1 mark]
P.7 • The Muscular and Skeletal 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.7 • The Respiratory System
(a) Name the gas needed for: (i) Aerobic respiration (1 mark), (ii) Produced as a waste product of respiration (1 mark)
(b) State any two dangers of violent wind in the environment. (2 marks)
18.
Structured & Practical Assessment Item
[4 MARKS]
P.7 • The Muscular and Skeletal System
(a) Name the five regions of the human vertebral column in order from neck to tail.
(b) Give the number of vertebrae in: (i) Cervical region (ii) Lumbar region
(c) State the function of the human vertebral column.
19.
Structured & Practical Assessment Item
[4 MARKS]
P.5 • Food and Nutrition
(a) What is colostrum? (1 mark)
(b) State two benefits of colostrum to a newborn infant. (2 marks)
(c) Name the condition that results from a severe lack of Iodine in the diet. (1 mark)
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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