2025 PRACTICAL SPECIMENS
ID: 652
2025 PRACTICAL SPECIMENS
CHEMISTRY PRACTICAL SPECIMEN
(1) Great care should be taken to ensure that the information given in items 2 and 3 below does not reach the candidates either directly or indirectly before the examination.
(2) In addition to the fittings and reagents normally contained in a Chemistry laboratory, the following apparatus and materials will be required by each candidate:
(a) one burette of 50.0 cm³ capacity;
(b) one pipette, either 20.0 cm³ or 25.0 cm³. (All candidates at one centre must use pipettes of the same volume. These should be clean and free from grease);
(c) the usual apparatus for titration;
(d) the usual apparatus and reagents for qualitative work including the following with all reagents appropriately labelled:
(i) dilute sodium hydroxide solution
(ii) dilute hydrochloric acid
(iii) dilute trioxonitrate (V) acid
(iv) silver trioxonitrate (V) solution
(v) aqueous barium chloride
(vi) aqueous ammonia
(vii) lime water
(viii) red and blue litmus papers
(ix) dilute tetraoxosulphate (VI) acid
(x) Fehlings solution A & B
(e) spatula
(f) filtration apparatus;
(g) one beaker:
(h) one boiling tube;
(i) four test tubes:
(j) methyl orange indicator;
(k) glass rod;
(l) wash bottle containing distilled/deionized water:
(m) burning splint:
(n) watch glass:
(o) bunsen burner/source of heat;
(p) droppers
(q) mathematical table/calculator;
(r) phenolphthalein indicator.
(3) Each candidate should be supplied with the following, where n is the candidate’s serial number.
(a) 150 cm³ of a solution of HCl, in a corked flask or bottle, labelled An’. These should all be the same containing 8.6 cm³ of concentrated HCI per dm³ of solution.
(b) 150 cm³ of NaHCO, solution in a corked flask or bottle labelled ’Bn’. These should all be the same containing 8.0 g of NaHCO3 per dm³ of solution.
(c) One spatulaful of 1:1 uniform mixture of copper (II) tetraoxosulphate (VI) and glucose in a specimen bottle labelled ’Cn’. This must be the same for all candidates
PHYSICS PRACTICAL SPECIMEN
Question 1:
(1) Three retort stands with clamps
(2) G-clamp
(3) A spiral spring
(4) Two 100 cm - rulers
(5) 100g mass labelled m
(6) Two pieces of thread with loops.
(7) Stop watch.
(8) An optical pin.
(9) Sellotape.
Question 2:
(1) Rectangular prism.
(2) A plane mirror.
(3) Four Optical pins.
(4) Thumb pins.
(5) Drawing board.
(6) Drawing paper.
Question 3:
(1) One potentiometer.
(2) Rheostat.
(3) Two cells (1.5V each).
(4) A voltmeter (0.2V).
(5) An ammeter (0.1A).
(6) A jockey.
(7) A key.
(8) One standard resistor labelled Rx (Rx = 1 ohm).
(9) Connecting wires.
BIOLOGY PRACTICAL SPECIMEN
Specimen A: Bean weevil
Specimen B: Bean seeds (with holes)
Specimen C: Waterleaf plant (whole)
Specimen D: Quill feather of a domestic fowl
Specimen E: Pineapple fruit (longitudinal section).
Specimen F: Orange fruit (transverse section)
Specimen G: Raw egg of a domestic fowl (freshly procured with shell intact)
Specimen H: Test tube containing 3 ml of water (placed on a test tube rack)
Specimen J: Longitudinal section of boiled egg (with shell)
AGRIC PRACTICAL SPECIMEN
Specimen A: Ammonium sulphate (labelled)
Specimen B: Muriate of potash (labelled)
Specimen C: Cow dung
Specimen D: Compost (labelled)
Specimen E: Cutlass
Specimen F: Spade
Specimen G: Wheelbarrow
Specimen H: Yam beetle
Specimen I: Cowpea weevil
Specimen J: Centrosema pubescens
Specimen K: Spear grass
Specimen L: Gizzard (chicken)
Specimen M: Goat skin (fresh, with hairs intact)
Specimen N: Horn
ANIMAL HUSBANDRY PRACTICAL SPECIMEN
SPECIMEN A: Wood shavings
SPECIMEN B: Beef
SPECIMEN C: Leather
SPECIMEN D: Crop with its content (Poultry)
SPECIMEN E: Fresh liver (From ruminant)
SPECIMEN F: Hoof
SPECIMEN G: Weighing scale
SPECIMEN H: Egg candler
SPECIMEN J: Thermometer
SPECIMEN K: Hypodermic syringe
SPECIMEN L: Cheese
SPECIMEN M: Milk (labelled)
SPECIMEN N: Horn
SPECIMEN P: Fresh Leucaena leucocephala
FISHERIES PRACTICAL SPECIMEN
Specimen A: Thermometer
Specimen B: Aerator
Specimen C: Pelleted feed
Specimen D: Syphoning tube
Specimen E: Hand gloves
Specimen F: Knife
Specimen G: Common salt
Specimen H: Polyethene
Specimen J: Fish oil
Specimen K: Fish scale
Specimen L: Fish bone
Specimen M: Fish egg
Specimen N: Smoked sardinella
Specimen P: Salted dried fish
Specimen Q: Fermented catfish
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