๐Ÿ‡บ๐Ÿ‡ฌ Uganda National Examinations Board Standard UNEB 100-Mark Engine

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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.

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PLE-SCI-582880
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PAPER CODE: 532/1
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Uganda National Examinations Board

Primary Leaving Examination (Standard Science Mock)

INTEGRATED SCIENCE

TIME: 2h 15m
MARKS: 40
โ˜… CANDIDATE QUESTION PAPER โ˜…
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) โ€” 40 Marks

1 Mark each

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

1.
How does painting an iron gate prevent it from rusting? [1 mark]
P.5 โ€ข Types of Changes in the Environment
2.
In an electric circuit diagram, which instrument is always connected in series to measure electric current? [1 mark]
P.7 โ€ข Electricity
3.
State the function of a ligament at a movable joint. [1 mark]
P.7 โ€ข The Muscular and Skeletal System
4.
Name any one living thing that undergoes moulting in the environment. [1 mark]
P.5 โ€ข Types of Changes in the Environment
5.
Why is the burning of dry paper classified as a chemical change? [1 mark]
P.5 โ€ข Types of Changes in the Environment
6.
State the scientific function of soap in cleaning clothes. [1 mark]
P.6 โ€ข Science at Home and in Our Community
7.
Identify one airborne bacterial disease that affects the human skeleton. [1 mark]
P.7 โ€ข The Muscular and Skeletal System
8.
What kind of water is recommended for use during tepid sponging, and why should very cold water be avoided? [1 mark]
P.6 โ€ข Accidents and First Aid
9.
How is a burn different from a scald? [1 mark]
P.6 โ€ข Accidents and First Aid
10.
Why is the floor of a modern pigsty built with a gentle slope towards the drainage channel? [1 mark]
P.5 โ€ข Keeping Goats, Sheep, and Pigs
11.
Why is it not advisable to give a convulsing or fainted person food to eat or water to drink? [1 mark]
P.6 โ€ข Accidents and First Aid
12.
State the scientific function of the screen (wire mesh) on top of the vent pipe of a VIP latrine. [1 mark]
P.6 โ€ข Sanitation
13.
State any one advantage of castrating male piglets not intended for breeding. [1 mark]
P.5 โ€ข Keeping Goats, Sheep, and Pigs
14.
Why is an electric fuse constructed using a wire with a low melting point? [1 mark]
P.7 โ€ข Electricity
15.
What is the color code of the earth wire in a modern standard three-pin plug? [1 mark]
P.7 โ€ข Electricity
16.
State any one way in which fermentation is important in our daily life. [1 mark]
P.6 โ€ข Alcohol, Smoking and Drugs
17.
Name the female parent in goat farming. [1 mark]
P.5 โ€ข Keeping Goats, Sheep, and Pigs
18.
Why is water obtained by the distillation method not recommended for drinking at home? [1 mark]
P.6 โ€ข Science at Home and in Our Community
19.
Give the scientific meaning of the term skeleton. [1 mark]
P.7 โ€ข The Muscular and Skeletal System
20.
State the function of the U-trap in a water closet (flush toilet). [1 mark]
P.6 โ€ข Sanitation
21.
Give one reason why copper is the preferred metal for manufacturing electrical conducting cables in domestic installations. [1 mark]
P.7 โ€ข Electricity
22.
State the exact part of the female reproductive system where fertilization takes place. [1 mark]
P.6 โ€ข The Reproductive System
23.
State the biological function of the ciliated cells lining the fallopian tubes. [1 mark]
P.6 โ€ข The Reproductive System
24.
Name the part of a cow that changes the color when a cow is on heat. [1 mark]
P.6 โ€ข Keeping Cattle
25.
Why is a husband and his wife advised to go for treatment together when they contract gonorrhoea? [1 mark]
P.6 โ€ข The Reproductive System
26.
Name the community health workers who act as a frontline bridge between the village and health centres in Uganda. [1 mark]
P.5 โ€ข Primary Health Care (PHC)
27.
Give one reason why a person who has fainted should be placed in a cool, open, and well-ventilated space. [1 mark]
P.6 โ€ข Accidents and First Aid
28.
What is meant by the term balanced diet? [1 mark]
P.5 โ€ข Food and Nutrition
29.
Why is it not advisable to burst blisters on a burnt part of the skin? [1 mark]
P.6 โ€ข Accidents and First Aid
30.
Identify the chemical substance used as a depolarizer in a standard dry Leclanchรฉ cell. [1 mark]
P.7 โ€ข Electricity
31.
State any one function of the diaphragm during the process of breathing. [1 mark]
P.6 โ€ข The Respiratory System
32.
Name any one type of latrine. [1 mark]
P.6 โ€ข Sanitation
33.
State the scientific function of the screen on top of the vent pipe of a VIP latrine. [1 mark]
P.6 โ€ข Sanitation
34.
State the role of anhydrous calcium chloride in the laboratory investigation of rusting. [1 mark]
P.5 โ€ข Types of Changes in the Environment
35.
How does boiling make water safe for drinking? [1 mark]
P.6 โ€ข Science at Home and in Our Community
36.
The diagram below shows an animal in the group of invertebrates. (Snail diagram) Name the animal shown. [1 mark]
P.6 โ€ข Classification of Animals
37.
State any two ways in which washing clothes is important to human health. [1 mark]
P.6 โ€ข Science at Home and in Our Community
38.
Why is a pregnant mother advised to eat plenty of food rich in iron? [1 mark]
P.5 โ€ข Food and Nutrition
39.
Why is it raised legs that are required when giving first aid to a person who has fainted? [1 mark]
P.6 โ€ข Accidents and First Aid
40.
State any one advantage of breast milk over commercial infant formula milk. [1 mark]
P.5 โ€ข Food and Nutrition

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