🇺🇬 Uganda National Examinations Board Standard UNEB 100-Mark Engine

Automated PLE Science Exam Paper Generator

Instantly assemble authentic 100-mark Primary Leaving Examination test papers with Section A (short answer) and Section B (structured experiments & diagrams), complete with printable candidate answer lines and matching teachers' marking guides.

Paper Reference Code
PLE-SCI-151253
Exam Presets:
📄 Strict ≤ 12-Page A4 Budget ← Back to Question Bank ✨ AI Question Guide 💬 Teachers' ChatHub
PAPER CODE: 532/1
MOCK REF: PLE-151253

Uganda National Examinations Board

Primary Leaving Examination (Standard Science Mock)

INTEGRATED SCIENCE

TIME: 2h 15m
MARKS: 40
★ CANDIDATE QUESTION PAPER ★
Candidate's Full Name:
Random No. / EMIS No:
School Name:
District:
Candidate's Index No:
For Examiners' Use Only
Section Max Score
A 40
B 0
TOTAL 40
Instructions to Candidates:
  1. This paper consists of two sections: Section A and Section B.
  2. Section A has 40 questions (40 marks). Section B has 0 questions (0 marks).
  3. Answer all questions in both sections. All answers must be written in the spaces provided on this question paper.
  4. All answers must be written in blue or black ballpoint pen. Diagrams should be drawn in pencil.
  5. Unnecessary crossing of work and illegible handwriting may lead to loss of marks.

Section A: (Questions 1 to 40) — 40 Marks

1 Mark each

Question 1 to 40 carry one mark each. Answer all questions in the spaces provided.

1.
Name the deficiency disease caused by a severe lack of Vitamin C in the diet. [1 mark]
P.5 • Food and Nutrition
2.
State the structural adaptation of incisor teeth to their function. [1 mark]
P.4 • The Teeth
3.
State the difference between sand soil and clay soil in terms of particle size. [1 mark]
P.4 • Soil
4.
State any one element of Primary Health Care. [1 mark]
P.5 • Primary Health Care (PHC)
5.
How does eating fresh oranges or lemons help prevent bleeding gums? [1 mark]
P.5 • Food and Nutrition
6.
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
7.
What is the color code of the earth wire in a modern standard three-pin plug? [1 mark]
P.7 • Electricity
8.
To which class of vertebrates do snakes and lizards belong? [1 mark]
P.5 • Classification of Animals
9.
State one method of reducing echoes in large school assembly halls. [1 mark]
P.6 • Sound Energy
10.
Which part of a mammalian tooth contains blood vessels and nerves? [1 mark]
P.4 • The Teeth
11.
State the fundamental law of electrostatics concerning like and unlike charges. [1 mark]
P.7 • Electricity
12.
State the function of a ligament at a movable joint. [1 mark]
P.7 • The Muscular and Skeletal System
13.
State one reason why a torch may fail to produce light even when it is switched on. [1 mark]
P.7 • Electricity
14.
What is meant by the term annual crops? [1 mark]
P.5 • Crop Growing
15.
Why is the burning of dry paper classified as a chemical change? [1 mark]
P.5 • Types of Changes in the Environment
16.
State any one importance of evaporation in the environment or daily life. [1 mark]
P.5 • Heat Energy
17.
How does a tortoise protect itself from predators and danger in the environment? [1 mark]
P.5 • Classification of Animals
18.
State one way in which people can conserve non-renewable energy resources. [1 mark]
P.7 • Energy Resources in the Environment
19.
Why is a pregnant mother advised to eat plenty of food rich in iron? [1 mark]
P.5 • Food and Nutrition
20.
Give any one biological change that takes place in flowering plants. [1 mark]
P.5 • Types of Changes in the Environment
21.
Give any one reason why veterinary doctors advise farmers NEVER to open the carcass of an animal suspected to have died of Anthrax. [1 mark]
P.5 • Keeping Goats, Sheep, and Pigs
22.
Give any one health benefit of regular physical exercises to the human body. [1 mark]
P.7 • The Muscular and Skeletal System
23.
Name the part of a cow that changes the color when a cow is on heat. [1 mark]
P.6 • Keeping Cattle
24.
State the function of hairs (cilia) and mucus inside the human nostrils. [1 mark]
P.7 • The Respiratory System
25.
Give any one danger of rusting to a school farmer's tools. [1 mark]
P.5 • Types of Changes in the Environment
26.
Name the main natural source of heat and light energy on earth. [1 mark]
P.4 • Energy in the Environment
27.
In an electric circuit diagram, which instrument is always connected in series to measure electric current? [1 mark]
P.7 • Electricity
28.
State one way in which school children can help their community control the spread of malaria. [1 mark]
P.5 • Control of Malaria
29.
Why is it raised legs that are required when giving first aid to a person who has fainted? [1 mark]
P.6 • Accidents and First Aid
30.
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)
31.
Name the longest and strongest bone found in the human body. [1 mark]
P.7 • The Muscular and Skeletal System
32.
Name the type of optical lens that diverges light rays. [1 mark]
P.7 • Light Energy
33.
Name the disorder of the skeletal system where a bone moves away from its normal position at a joint. [1 mark]
P.7 • The Muscular and Skeletal System
34.
Name the part of an insect used for balancing during flight. [1 mark]
P.6 • Classification of Animals
35.
Give one reason why food should be chewed properly before swallowing. [1 mark]
P.5 • The Digestive System
36.
Give any one reason why a residential living house should have large windows on opposite walls. [1 mark]
P.5 • Primary Health Care (PHC)
37.
How can a person doing laundry prevent colored clothes from staining white clothes? [1 mark]
P.6 • Science at Home and in Our Community
38.
State any one function of the diaphragm during the process of breathing. [1 mark]
P.6 • The Respiratory System
39.
What general term refers to cattle kept primarily for ploughing and pulling carts? [1 mark]
P.6 • Keeping Cattle
40.
State one way in which food can get contaminated with disease-causing germs in a home. [1 mark]
P.5 • Food and Nutrition

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