🇺🇬 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-902280
Exam Presets:
📄 Strict ≤ 12-Page A4 Budget ← Back to Question Bank ✨ AI Question Guide 💬 Teachers' ChatHub
PAPER CODE: 532/1
MOCK REF: PLE-902280

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.
Why does sound travel fastest in solids compared to liquids and gases? [1 mark]
P.6 • Sound Energy
2.
State the function of the U-trap in a water closet (flush toilet). [1 mark]
P.6 • Sanitation
3.
Give any one danger of rusting to a school farmer's tools. [1 mark]
P.5 • Types of Changes in the Environment
4.
State one structural adaptation of a coconut fruit for water dispersal. [1 mark]
P.5 • Plant Life
5.
State any one way in which fermentation is important in our daily life. [1 mark]
P.6 • Alcohol, Smoking and Drugs
6.
State one way in which food can get contaminated with disease-causing germs in a home. [1 mark]
P.5 • Food and Nutrition
7.
State one way of preventing the spread of Tuberculosis (TB). [1 mark]
P.7 • The Respiratory System
8.
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
9.
Why is a husband and his wife advised to go for treatment together when they contract gonorrhoea? [1 mark]
P.6 • The Reproductive System
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.
State one reason why a torch may fail to produce light even when it is switched on. [1 mark]
P.7 • Electricity
12.
Mention any one personal hygiene practice that prevents bad body odour. [1 mark]
P.6 • Personal Hygiene
13.
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
14.
To which phylum of invertebrates do insects, arachnids, and crustaceans belong? [1 mark]
P.6 • Classification of Animals
15.
State one way of increasing the electrical current produced by a bicycle dynamo. [1 mark]
P.7 • Electricity
16.
Why is an insect compelled to shed its outer covering periodically during growth? [1 mark]
P.7 • The Muscular and Skeletal System
17.
Give any two examples of water impurities. [1 mark]
P.6 • Science at Home and in Our Community
18.
State any one danger of cigarette smoking to the human respiratory system. [1 mark]
P.7 • The Respiratory System
19.
Give any one example of an emotional change in adolescents. [1 mark]
P.6 • The Reproductive System
20.
Give any one agricultural use of discarded plastic jerrycans or containers in a home. [1 mark]
P.6 • Science at Home and in Our Community
21.
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
22.
State the scientific function of soap in cleaning clothes. [1 mark]
P.6 • Science at Home and in Our Community
23.
State one nursery bed management practice done to harden off seedlings before transplanting. [1 mark]
P.5 • Crop Growing
24.
Why is it not advisable to burst blisters on a burnt part of the skin? [1 mark]
P.6 • Accidents and First Aid
25.
Give the scientific meaning of the term skeleton. [1 mark]
P.7 • The Muscular and Skeletal System
26.
Name any one excretory product eliminated by the human lungs. [1 mark]
P.7 • The Excretory System
27.
Name the main natural source of heat and light energy on earth. [1 mark]
P.4 • Energy in the Environment
28.
How is a burn different from a scald? [1 mark]
P.6 • Accidents and First Aid
29.
How does boiling make water safe for drinking? [1 mark]
P.6 • Science at Home and in Our Community
30.
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
31.
Name the insect vector that spreads River Blindness (Onchocerciasis) to humans. [1 mark]
P.4 • Vectors and Diseases
32.
Give one effect of thick clouds in the atmosphere. [1 mark]
P.4 • Weather Changes Around Us
33.
Name the movable joint found between the atlas and axis vertebrae in the neck. [1 mark]
P.7 • The Muscular and Skeletal System
34.
What is Primary Health Care (PHC)? [1 mark]
P.5 • Primary Health Care (PHC)
35.
Which part of a mammalian tooth contains blood vessels and nerves? [1 mark]
P.4 • The Teeth
36.
Name any one element of Primary Health Care (PHC). [1 mark]
P.5 • Primary Health Care (PHC)
37.
State one way in which school children can help their community control the spread of malaria. [1 mark]
P.5 • Control of Malaria
38.
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
39.
State one activity a school Science Club can undertake to combat environmental deforestation. [1 mark]
P.5 • Managing Changes in the Environment
40.
State any one danger of bottle feeding to a four-month-old baby. [1 mark]
P.5 • Food and Nutrition

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