PAPER CODE: 532/1
MOCK REF: PLE-846933
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.
Give any one danger of rusting to a school farmer's tools. [1 mark]
P.5 • Types of Changes in the Environment
2.
State any one primary sex characteristic in human females. [1 mark]
P.6 • The Reproductive System
3.
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
4.
The diagram below shows an animal in the group of invertebrates. (Snail diagram) Name the animal shown. [1 mark]
P.6 • Classification of Animals
5.
Why is the burning of dry paper classified as a chemical change? [1 mark]
P.5 • Types of Changes in the Environment
6.
Give any one example of an emotional change in adolescents. [1 mark]
P.6 • The Reproductive System
7.
In an electric circuit diagram, which instrument is always connected in series to measure electric current? [1 mark]
P.7 • Electricity
8.
State the role of anhydrous calcium chloride in the laboratory investigation of rusting. [1 mark]
P.5 • Types of Changes in the Environment
9.
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)
10.
Name the part of a cow that changes the color when a cow is on heat. [1 mark]
P.6 • Keeping Cattle
11.
How does chlorine make water safe for drinking? [1 mark]
P.6 • Science at Home and in Our Community
12.
Give a reason why a hard object (wrapped in a clean cloth) should be put in the mouth of a convulsing victim. [1 mark]
P.6 • Accidents and First Aid
13.
What scientific term describes the direct change of a solid into a gas without melting into a liquid? [1 mark]
P.5 • Types of Changes in the Environment
14.
Name the longest and strongest bone found in the human body. [1 mark]
P.7 • The Muscular and Skeletal System
15.
How is a burn different from a scald? [1 mark]
P.6 • Accidents and First Aid
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 • 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
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.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.
19.
Structured & Practical Assessment Item
[4 MARKS]
P.6 • Science at Home and in Our Community
(a) What is meant by the term silting?
(b) State the major cause of silting in water bodies.
(c) Apart from killing fish, give one way in which silting affects aquatic life.
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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