PAPER CODE: 532/1
MOCK REF: PLE-862963
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 does prolonged hunger sometimes lead to fainting? [1 mark]
P.6 • Accidents and First Aid
2.
Name any one living thing that undergoes moulting in the environment. [1 mark]
P.5 • Types of Changes in the Environment
3.
Name the deficiency disease caused by a severe lack of Vitamin C in the diet. [1 mark]
P.5 • Food and Nutrition
4.
Why is the burning of dry paper classified as a chemical change? [1 mark]
P.5 • Types of Changes in the Environment
5.
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
6.
Why is an electric fuse constructed using a wire with a low melting point? [1 mark]
P.7 • Electricity
7.
What term refers to the meat obtained from an adult sheep? [1 mark]
P.5 • Keeping Goats, Sheep, and Pigs
8.
Name the part of a cow that changes the color when a cow is on heat. [1 mark]
P.6 • Keeping Cattle
9.
State any one way in which fermentation is important in our daily life. [1 mark]
P.6 • Alcohol, Smoking and Drugs
10.
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)
11.
How does eating fresh oranges or lemons help prevent bleeding gums? [1 mark]
P.5 • Food and Nutrition
12.
How does chlorine make water safe for drinking? [1 mark]
P.6 • Science at Home and in Our Community
13.
Why is the floor of a modern pigsty built with a gentle slope towards the drainage channel? [1 mark]
P.5 • Keeping Goats, Sheep, and Pigs
14.
Name any one type of latrine. [1 mark]
P.6 • Sanitation
15.
How is tepid sponging useful to a casualty with high fever? [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.7 • Electricity
(a) What is a short circuit?
(b) State two common causes of short circuits in residential houses.
(c) Why should water never be used to extinguish an electrical fire?
17.
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)
18.
Structured & Practical Assessment Item
[4 MARKS]
P.5 • Types of Changes in the Environment
Study the experimental setups below showing nails left in four test tubes for five days:
(a) In which test tube did the nail rust fastest? (1 mark)
(b) Why didn't the nail in Test-Tube B (boiled water + oil) rust? (1 mark)
(c) What was the purpose of Test-Tube C containing anhydrous calcium chloride? (1 mark)
(d) State the two environmental conditions necessary for iron to rust. (1 mark)
19.
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.
20.
Structured & Practical Assessment Item
[4 MARKS]
P.5 • Food and Nutrition
Weaning is an important milestone in infant growth:
(a) Define the term weaning. (1 mark)
(b) At what age should weaning start? (1 mark)
(c) Why should weaning NOT start earlier than this recommended age? (1 mark)
(d) State one danger of feeding a weaning child on plain maize porridge without enriching it. (1 mark)
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