🇺🇬 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-758130
Exam Presets:
📄 Strict ≤ 12-Page A4 Budget ← Back to Question Bank ✨ AI Question Guide 💬 Teachers' ChatHub
PAPER CODE: 532/1
MOCK REF: PLE-758130

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.
How is tepid sponging useful to a casualty with high fever? [1 mark]
P.6 • Accidents and First Aid
2.
Give any one example of an external parasite (ectoparasite) that attacks cattle. [1 mark]
P.6 • Keeping Cattle
3.
Name two methods of obtaining clean water for washing at home. [1 mark]
P.6 • Science at Home and in Our Community
4.
State one way of preventing athlete's foot infection. [1 mark]
P.6 • Personal Hygiene
5.
State one structural adaptation of a coconut fruit for water dispersal. [1 mark]
P.5 • Plant Life
6.
State the function of hooks and suckers on the scolex of a tapeworm. [1 mark]
P.6 • Classification of Animals
7.
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
8.
Mention any one personal hygiene practice that prevents bad body odour. [1 mark]
P.6 • Personal Hygiene
9.
State the function of the U-trap in a water closet (flush toilet). [1 mark]
P.6 • Sanitation
10.
State one way of increasing the electrical current produced by a bicycle dynamo. [1 mark]
P.7 • Electricity
11.
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
12.
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
13.
Identify the chemical substance used as a depolarizer in a standard dry Leclanché cell. [1 mark]
P.7 • Electricity
14.
Give one reason why food should be chewed properly before swallowing. [1 mark]
P.5 • The Digestive System
15.
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
16.
State one way in which food can get contaminated with disease-causing germs in a home. [1 mark]
P.5 • Food and Nutrition
17.
Name any one type of latrine. [1 mark]
P.6 • Sanitation
18.
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)
19.
Name any one vital organ protected by the human rib cage. [1 mark]
P.7 • The Muscular and Skeletal System
20.
Why is the chin lifted backwards when giving First Aid to an unconscious casualty? [1 mark]
P.6 • Accidents and First Aid
21.
How does the Ecosan latrine promote agricultural productivity? [1 mark]
P.6 • Sanitation
22.
In a food web, how do carnivorous animals obtain their energy? [1 mark]
P.6 • Environment and Food Chains
23.
State one personal hygiene activity done using a nail cutter or razor blade. [1 mark]
P.4 • Personal Hygiene
24.
Give any one example of a dual-purpose or heavy poultry breed. [1 mark]
P.5 • Keeping Poultry and Bees
25.
Give one safety measure to prevent electric shock in a domestic home. [1 mark]
P.6 • Accidents and First Aid
26.
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
27.
State the biological function of the ciliated cells lining the fallopian tubes. [1 mark]
P.6 • The Reproductive System
28.
Give one road safety practice for pedestrians crossing a busy road. [1 mark]
P.6 • Accidents and First Aid
29.
State any two ways in which washing clothes is important to human health. [1 mark]
P.6 • Science at Home and in Our Community
30.
Why does prolonged hunger sometimes lead to fainting? [1 mark]
P.6 • Accidents and First Aid
31.
Mention any two environmental conditions necessary for viable seeds to germinate. [1 mark]
P.5 • Plant Life
32.
Give any one example of an emotional change in adolescents. [1 mark]
P.6 • The Reproductive System
33.
To which class of vertebrates do snakes and lizards belong? [1 mark]
P.5 • Classification of Animals
34.
Name the insect vector that spreads River Blindness (Onchocerciasis) to humans. [1 mark]
P.4 • Vectors and Diseases
35.
Give any one reason why a residential living house should have large windows on opposite walls. [1 mark]
P.5 • Primary Health Care (PHC)
36.
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
37.
State one way of preventing the spread of Tuberculosis (TB). [1 mark]
P.7 • The Respiratory System
38.
State any one way in which fermentation is important in our daily life. [1 mark]
P.6 • Alcohol, Smoking and Drugs
39.
Why is a pregnant mother advised to eat plenty of food rich in iron? [1 mark]
P.5 • Food and Nutrition
40.
Name the deficiency disease caused by a severe lack of Vitamin C in the diet. [1 mark]
P.5 • Food and Nutrition

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