🇺🇬 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-735336
Exam Presets:
📄 Strict ≤ 12-Page A4 Budget ← Back to Question Bank ✨ AI Question Guide 💬 Teachers' ChatHub
PAPER CODE: 532/1
MOCK REF: PLE-735336

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.
State one characteristic of essential drugs in Primary Health Care. [1 mark]
P.5 • Primary Health Care (PHC)
2.
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
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.
Name the farm structure used to hold cattle or goats firmly during hand spraying, drenching, or vaccination. [1 mark]
P.5 • Keeping Goats, Sheep, and Pigs
5.
State one personal hygiene activity done using a nail cutter or razor blade. [1 mark]
P.4 • Personal Hygiene
6.
To which class of vertebrates do snakes and lizards belong? [1 mark]
P.5 • Classification of Animals
7.
Why is it not advisable to give a convulsing or fainted person food to eat or water to drink? [1 mark]
P.6 • Accidents and First Aid
8.
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
9.
Give any two examples of root tuber crops. [1 mark]
P.5 • Crop Growing
10.
How does painting an iron gate prevent it from rusting? [1 mark]
P.5 • Types of Changes in the Environment
11.
State the fundamental law of electrostatics concerning like and unlike charges. [1 mark]
P.7 • Electricity
12.
What kind of water is recommended for use during tepid sponging, and why should very cold water be avoided? [1 mark]
P.6 • Accidents and First Aid
13.
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
14.
State the role of anhydrous calcium chloride in the laboratory investigation of rusting. [1 mark]
P.5 • Types of Changes in the Environment
15.
Give one road safety practice for pedestrians crossing a busy road. [1 mark]
P.6 • Accidents and First Aid
16.
Give any one function of proteins in the human body. [1 mark]
P.4 • Food and Nutrition
17.
Give one reason why a person who has fainted should be placed in a cool, open, and well-ventilated space. [1 mark]
P.6 • Accidents and First Aid
18.
Why should a farmer select healthy and viable seeds before planting? [1 mark]
P.5 • Crop Growing
19.
Name any one type of latrine. [1 mark]
P.6 • Sanitation
20.
State any one advantage of breast milk over commercial infant formula milk. [1 mark]
P.5 • Food and Nutrition
21.
Name the organ in the human body responsible for thinking, intelligence, and memory. [1 mark]
P.7 • The Nervous System
22.
State one way of preventing the spread of Tuberculosis (TB). [1 mark]
P.7 • The Respiratory System
23.
State the minimum distance a pit latrine should be dug away from a domestic spring well or borehole. [1 mark]
P.5 • Primary Health Care (PHC)
24.
What general term refers to cattle kept primarily for ploughing and pulling carts? [1 mark]
P.6 • Keeping Cattle
25.
How is tepid sponging useful to a casualty with high fever? [1 mark]
P.6 • Accidents and First Aid
26.
Give any one example of a dual-purpose or heavy poultry breed. [1 mark]
P.5 • Keeping Poultry and Bees
27.
Name any one element of Primary Health Care (PHC). [1 mark]
P.5 • Primary Health Care (PHC)
28.
State the scientific function of soap in cleaning clothes. [1 mark]
P.6 • Science at Home and in Our Community
29.
Name the main natural source of heat and light energy on earth. [1 mark]
P.4 • Energy in the Environment
30.
Why is the drop hole of a VIP latrine left open without a lid at all times? [1 mark]
P.6 • Sanitation
31.
State the function of the U-trap in a water closet (flush toilet). [1 mark]
P.6 • Sanitation
32.
To which class of vertebrates do tortoises and chameleons belong? [1 mark]
P.5 • Classification of Animals
33.
Mention any two environmental conditions necessary for viable seeds to germinate. [1 mark]
P.5 • Plant Life
34.
How does a tortoise protect itself from predators and danger in the environment? [1 mark]
P.5 • Classification of Animals
35.
State the biological function of the ciliated cells lining the fallopian tubes. [1 mark]
P.6 • The Reproductive System
36.
Why does prolonged hunger sometimes lead to fainting? [1 mark]
P.6 • Accidents and First Aid
37.
State one structural adaptation of a coconut fruit for water dispersal. [1 mark]
P.5 • Plant Life
38.
State any one way in which fermentation is important in our daily life. [1 mark]
P.6 • Alcohol, Smoking and Drugs
39.
Name the structure on the head of a tapeworm used for attachment to the intestinal wall. [1 mark]
P.6 • Classification of Animals
40.
Why is a pregnant mother advised to eat plenty of food rich in iron? [1 mark]
P.5 • Food and Nutrition

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