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WAEC Biology Practical 2025

The document outlines a practical examination for WAEC Biology, detailing various specimens and associated questions. It covers relationships between organisms, observable features, economic importance, functions of plant parts, fruit types, and experimental procedures. Each section includes specific tasks such as diagram drawing, feature identification, and function explanation.

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Akinbo mosope
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80% found this document useful (5 votes)
13K views3 pages

WAEC Biology Practical 2025

The document outlines a practical examination for WAEC Biology, detailing various specimens and associated questions. It covers relationships between organisms, observable features, economic importance, functions of plant parts, fruit types, and experimental procedures. Each section includes specific tasks such as diagram drawing, feature identification, and function explanation.

Uploaded by

Akinbo mosope
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

2025 WAEC BIOLOGY PRACTICAL

EXAMINATION PRACTICE
INSTRUCTION: Study the specimens provided carefully and answer all questions that
follow.

Specimen A – Bean Weevil


Specimen B – Bean Seed (with holes)
1. (a) What type of relationship exists between Specimen A and Specimen B?
Answer: Parasitism.

(b) State two observable features of Specimen A.


Answer:
- Presence of hard exoskeleton.
- Small size with dark brown coloration.

(c) Explain the economic importance of Specimen A.


Answer:
Bean weevil damages stored beans by boring holes and feeding on them, reducing quality
and causing post-harvest loss.

Specimen C – Water Leaf Plant (Whole)


2. (a) Make a well-labelled diagram (10–12 cm) of the whole Specimen C.

(b) State three observable features of the stem of Specimen C.


Answer:
- Soft and fleshy.
- Green and semi-translucent.
- Non-woody and herbaceous.

(c) Mention two functions of the leaves of Specimen C.


Answer:
- Photosynthesis.
- Transpiration.

Specimen D – Quill Feather of a Domestic Fowl


3. (a) Make a well-labelled diagram (10–12 cm) of Specimen D.

(b) State two functions of the feather to the bird.


Answer:
- Insulation to maintain body temperature.
- Aids in flight.

(c) Differentiate between vane and rachis.


Answer:
- Vane: The flat part formed by barbs on either side of the rachis.
- Rachis: The central shaft that supports the vane.

Specimen E – Pineapple Fruit (Longitudinal Section)


Specimen F – Orange Fruit (Transverse Section)
4. (a) Identify the type of fruit of Specimens E and F.
Answer:
- Specimen E: Multiple fruit.
- Specimen F: Simple succulent fruit (Hesperidium).

(b) State two differences between Specimen E and F.


Answer:

Feature Pineapple (E) Orange (F)

Fruit Type Multiple Simple

Arrangement Clustered units Single unit

(c) Mention one dispersal mechanism for each.


Answer:
- Pineapple: By man/animals (edible part).
- Orange: By animals (eaten and seeds dispersed).
Specimen G – Raw Egg of Domestic Fowl (Shell Intact)
Specimen J – Longitudinal Section of Boiled Egg
5. (a) Name the parts visible in Specimen J.
Answer:
- Eggshell
- Albumen (egg white)
- Yolk
- Chalaza (if visible)
- Germinal disc (may be faint)

(b) State two functions of albumen.


Answer:
- Protects the embryo.
- Provides water and protein to the developing chick.

(c) Distinguish between Specimen G and J based on texture and content.


Answer:
- G is liquid and fragile; J is solidified due to boiling.
- G is raw; J is cooked.

Specimen H – Test Tube with 3ml of Water


6. (a) List one possible experiment you can perform with Specimen H.
Answer:
- Test for presence of carbon dioxide using limewater.

(b) Describe how you can use Specimen H to demonstrate transpiration.


Answer:
- Place a fresh leafy shoot in the test tube, cover with oil, and observe water level drop due
to transpiration.

(c) State one precaution in such an experiment.


Answer:
- Ensure the test tube is sealed to prevent evaporation not related to transpiration.

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