Contents

PRACTICAL 01; NUTRITION: (FOOD TEST) .................................................. 2

PRACTICAL 02: CLASSIFICATION .................................................................. 3
PRACTICAL 03: CLASSIFICATION .................................................................. 3
PRACTICAL 04: CLASSIFICATION .................................................................. 3
PRACTICAL 05: CLASSIFICATION .................................................................. 4
PRACTICAL 06: FOOD TEST (NUTRITION) .................................................... 4
PRACTICAL 07: OSMOSIS AND DIFFUSION .................................................. 5
PRACTICAL 08: CLASSIFICATION .................................................................. 5
PRACTICAL 09: NUTRITION (FOOD TEST) .................................................... 5
PRACTICAL 10: NUTRION (FOOD TEST) ........................................................ 5
PRACTICAL 11: CLASSIFICATION .................................................................. 6
PRACTICAL 12: NUTRITION (FOOD TEST) .................................................... 6
PRACTICAL 13: CLASSIFICATION .................................................................. 6
PRACTICAL 14: CLASSIFICATION .................................................................. 6
PRACTICAL 15: CLASSIFICATION ............................................................... 7
PRACTICAL 16: NUTRITION (FOOD TEST) ................................................ 7
PRACTICAL 17: NUTRITION (FOOD TEST) .................................................... 7
PRACTICAL 18: NUTRITION (FOOD TEST) .................................................... 8
PRACTICAL 19: CLASSIFICATION .................................................................. 8
PRACTICAL 20: OSMOSIS ................................................................................. 8
PRACTICAL 21: CLASSIFICATION .................................................................. 9
SOLUTION PRACTICAL 01; NUTRITION: (FOOD TEST) ........................ 9
SOLUTION PRACTICAL 02: CLASSIFICATION ............................................ 10
SOLUTION PRACTICAL 03: CLASSIFICATION ............................................ 11
SOLUTION PRACTICAL 04: CLASSIFICATION ............................................ 11
SOLUTION PRACTICAL 05: CLASSIFICATION ............................................ 12
SOLUTION PRACTICAL 06: FOOD TEST (NUTRITION) .............................. 12
SOLUTION PRACTICAL 07: OSMOSIS AND DIFFUSION ............................ 13
SOLUTION PRACTICAL 08: CLASSIFICATION ............................................ 14
SOLUTION PRACTICAL 09: NUTRITION (FOOD TEST) .............................. 15
SOLUTION PRACTICAL 10: NUTRION (FOOD TEST) .................................. 16
SOLUTION PRACTICAL 11: CLASSIFICATION ............................................ 16
SOLUTION PRACTICAL 12: NUTRITION (FOOD TEST) .............................. 17
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SOLUTION PRACTICAL 13: CLASSIFICATION ............................................ 17
SOLUTION PRACTICAL 14: CLASSIFICATION ............................................ 18
SOLUTION PRACTICAL 15: CLASSIFICATION ....................................... 18
SOLUTION PRACTICAL 16: NUTRITION (FOOD TEST) ......................... 19
SOLUTION PRACTICAL 17: NUTRITION (FOOD TEST) .............................. 19
SOLUTION PRACTICAL 18: NUTRITION (FOOD TEST) .............................. 20
SOLUTION PRACTICAL 19: CLASSIFICATION ............................................ 21
SOLUTION PRACTICAL 20: OSMOSIS ........................................................... 22
SOLUTION PRACTICAL 21: CLASSIFICATION ....................................... 22
OTHER RESOURCE .......................................................................................... 23

PRACTICAL 01; NUTRITION: (FOOD TEST)

Read the practical details carefully and then answer the following questions
You are provided with solution T, U, V, W and X
(a) Pour about 2cm3 of solution T in a test tube; add three drops of iodine solution. Shake well
and record your observation
(i) Observation
(ii) What does this suggest?
(b) Pour about 2cm3 of solution U in a test tube; add equal volume of Benedict’s solutions. Heat
gently to boiling point and record your observation
(i) Observation
(ii) What does this suggest?
(c) Pour about 2cm3 of solution V in a test tube; add few drops of Sudan (III) solution. Shake
well and leave the mixture to stand for about 3 minutes. Record your observation
(i) Observation
(ii) What does this suggest?
(d) Pour about 2cm3 of solution W in a test tube; add few drops sodium hydroxide (NaOH)
followed by drop wise addition of copper II sulfate solution. The mixture was well shaken
after each drop of copper II Sulfate. Record your observation
(i) Observation
(ii) What does this suggest?
(e) Pour about 2cm3 of solution X in a test tube, add few drops of dilute HCl acid, heat the
mixture and let it cool. Add few drops of Sodium Hydroxide followed by addition of equal
amount of Benedict’s solution. Heat gently to boiling point and record your observation
(i) Observation
(ii) What does this suggest?
(f) Among the foods tested which one is digested first (before others). State where in the
elementary canal is
(a) That food digested
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 (b) The enzymeinvolved
(c) The end products
(g) Mention at least one natural sources of each identified food substances
PRACTICAL 02: CLASSIFICATION
(a). you have been provided with specimen F,G,H, and J. stud them carefully, and then answer the
questions given

F G H J
(I.) Identify the specimens by giving their common names
(II.) State three observable differences between specimens F and G
(III.) Classify each specimen form the kingdom it belongs to class level for specimens F,G,H
and J
(IV.) Suggest the possible habitat of specimen H
(V.) Give another example of organism which belongs to the same kingdom as specimens G
lives in water
(b).
(I.) Give two distinctive features of specimens J that makes it to be in its class
(II.) Draw a well labeled diagram of specimen G
PRACTICAL 03: CLASSIFICATION
A. Observe specimens K and L

K L
I. State the common names of specimen K and L
II. Give the kingdom and phylum in which each specimens L and K belongs
III. Name the part form which specimen K is obtained
IV. Write down two functions of specimens K from the organisms it is obtained
V. Draw a well labeled diagram of specimen K
B. State four adaptations of organisms having specimen K which enable them to make their
locomotion
C. i. State two distinctive features of specimen L in the kingdom it belongs
ii. Give two examples of organisms which belong to kingdom of specimen L
iii. Write four economics importance of specimen L including other members organisms in its
kingdoms
PRACTICAL 04: CLASSIFICATION
Study the specimen below then answer the questions that follow

Specimen 01 Specimen 02

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Specimen 03
A. i. identify specimens represented by specimen number 01,02,and 03
ii. Explain how each of the organisms / part of the organisms represented by number 01, 02
and 03 reproduce
iii. Mention the types of reproduction exhibited by the organism part of the organism
represented by number 01, 02 and 03
B. write down the advantages and disadvantages of mode of reproduction represented by
number 01

PRACTICAL 05: CLASSIFICATION

In an ecological study a student caught an organism represented by the figure below

A. i. Name the kingdom and phylum to which the organism belong

ii. Name the class to which the organism belong, give reason for your answer
Iii. Suggest its feeding habitats
Iv.Suggest its mode of locomotion
B. suggest how the organism is adapted to its habitat

PRACTICAL 06: FOOD TEST (NUTRITION)

You are provided with solution S
A. Carry out experiments to identify the food substances present in solution S
I. Record your experimental work as shown in table below
Table
Test for Procedure Observation Inference

II. Solution S contains __ __ __ __ __

B. Suggest one storage organ in a plant from which solution S might have been prepared
C. For each food substance identified in A,II above ,name its end product of digestion
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 D. Which of the identified food substance is mostly needed by small children?
PRACTICAL 07: OSMOSIS AND DIFFUSION
You are provided with a beaker, tea bag and hot water. Carry out the following experiment
_pour about 100 cm of hot water into the beaker
_put the tea bag into the beaker containing hot water
_Observe carefully the experiment for a few minutes
A. I. what happened to the tea bag when it was put in hot water
II. Explain why the changes you observed occurred?
B. I. What do you think was the aim of the experiment?
II. Draw a conclusion from the experiment
C. I. Name the physiological process investigated in this experiment
II. Define the process named in C I above
III. What is the importance of this process in nature?
PRACTICAL 08: CLASSIFICATION
Study the specimens J, K, L, M and N provided

J K L M N

A. Identify specimens J, K, L, M and N by their common names

B. Name the kingdom for each of specimens J and K
C. Suggest the possible habitats for specimens J and K
D. Draw and label specimen N
E. List four observable differences between specimens N and K
PRACTICAL 09: NUTRITION (FOOD TEST)
In practical lesson, a. Candidates has been provided with a sweet potato and a ginger
A. Explain how the candidates should prepare these organs for investigation of stored foods and
suggest the experiments he/she would carry out and his/her observations
B. Record the information as shown in the table below
Test for Procedure Observation Inference

C. I. State the nature of the stored food substances identified in each storage organ
II. Name the plant from which each storage organ develops
PRACTICAL 10: NUTRION (FOOD TEST)
You are provided with food sample A. By using scientific procedures, test what sample A content
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 PRACTICAL 11: CLASSIFICATION
You are provided with specimen A, B, C, D, E and F

A B C D E

F
Study them careful and then answer the following questions
I. Identify specimen A to F by their common names
II. What are the observable features of specimens A and B?
III. Classify specimen A to F to class level
IV. What are the mode of nutrition of specimen A and B?
V. What are habitats of specimens A and B
PRACTICAL 12: NUTRITION (FOOD TEST)
You are provided with sample A and sample B. By using scientific procedures test what sample A
and B
PRACTICAL 13: CLASSIFICATION
You are provided with specimen D1, D2, D3, D4 and D5 but D5 grown on bread
Study them carefully and answer the questions that follow
I. Give the common name of each specimen provided
II. Classify specimen D1 to D5 to phylum/ division level
III. Specimen D3 is a vector of much human disease. Identify any two diseases transmitted by
specimen D3
IV. Give 3 adaptations features of specimen D2 to its survival in its habitat
V. Draw a large diagram of specimen D1 and label the part involved in photosynthesis
VI. Write two economic importance of kingdom from which specimen D5 is obtained
PRACTICAL 14: CLASSIFICATION
Read the practical details carefully and then answer the questions
You have been provided with specimen A, B, C,D and Z. Observe them carefully and then answer
the following questions

A B C D Z
I. Identify the specimens by their common names
II. Classify each specimen to class level
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III. Describe the types of germination exhibited by specimen A and B respectively
IV. Specimen Z and human being can be placed in the same class, mention that class
V. Mention four observable features that enables you to place specimen Z and human being in the
class you have named in (V) above

PRACTICAL 15: CLASSIFICATION

You have been provided with specimen M1,M2 , M3 and M4

M1 M2 M3 M4
Carefully observe them then answer the following questions
A. Identify the organisms by using their common name
B. Name the natural habitat of specimen, M1, M2 M3 and m4
C. Name the kingdom, division/phylum to which each specimen belongs
D. State the importance of specimen M4 to organisms found in it's habitats
E. Explain at least three general characteristics of the phyla in which specimens m2, m3, and M4
F. Name the class in which specimens M1, M2, M3 and M4 belongs

PRACTICAL 16: NUTRITION (FOOD TEST)

You have been provided with a variegated leaf and iodine solution. Carefully follow the instruction
given below and answer the questions that follow
I. Heat little water to boiling point in a beaker and then turn off the source of heat
II. Use forceps to dip the leaf in the hot water for about 30 seconds
III. Remove the leaf from the beaker
IV. Push the leaf into the bottom of the test tube and cover it with alcohol (ethanol)
V. Place the test tube in hot water until the alcohol boils together with leaf
VI. Remove the leaf from the test tube containing ethanol and dip it into hot water
,VII. Spread the decolorized leaf on a white tile and drop iodine solution on to it.
A. What was the aim of the experiment?
B. Why was the leaf dipped into hot water for about 30 seconds?
C. I. Give reasons, why the leaf was boiled in ethanol?
II. Why was the leaf dipped once again in hot water?
D. Give the interpretation of the results observed when a few drops of iodine
solution were poured onto the decolorized leaf
PRACTICAL 17: NUTRITION (FOOD TEST)
The aim of this experiment is to identify the food substances present in solution S1
You have been provided with solution S1
A. Carry out food test experiment to identify the food substances in solution S1. Record your
experiment work as shown in a table below using bench reagent provided
Test for Procedure observation Inference

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B. Suggest one natural food substance from which solution S1 might have been prepared
C. What are the functions of food substances present in solution S1 to human beings?
PRACTICAL 18: NUTRITION (FOOD TEST)
The aim of this experiment is to identify the types of food substances present in solution Z
You have been provided with solution Z
A. Perform experiments using the reagents provided to identify the types of food substances
present in the solution Z. Tabulate your results as shown in table below
Test for procedure observation Inference
B. I. Name two sources of food from which each of the food substances identified in (A) could
have been extracted
II. For each food substance identified in (A), give the name of the end products of digestion in
human being
C. Why it is important to use iodine solution in this experiment?
D. Explain what happens in human body when the end products named in B,II, are in excess
PRACTICAL 19: CLASSIFICATION
You have been provided with specimen B1, B2, B3 and B4

B1 B2 B3 B4
A. Study the specimens carefully of;
I. Identify each specimen by its common name
II. Classify specimen B1 and B2 up to class level
III. State the difference between specimen B1 and B2
B. I. State the economic importance of specimen B3 to human
II. State at least three adaptations features of B3 that suit to stay in its habitats
III. State the economic importance of specimen B4
PRACTICAL 20: OSMOSIS
The aim of this experiment is to determine or to demonstrate OSMOSIS in plant cell or to show the
movement of water through cells of Irish potatoes
You have been provided with the following
 Three Irish potatoes labeled F of equal size and shape
 Three beakers(250)
 Sharp knife
 Distilled water
Procedure
 Peel F and prepare three pieces of equal size and shape. Cut out a central cavity in
each
 Boil one of the three; boil three minutes in boiling water
 Place the pieces in separate beakers containing distilled water
 Put table salt in central cavity of the boiled F and one of unboiled F
 Leave them for 30 minutes and then make observation
Questions
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 I. What is the aim of the experiment?
II. What do you observe? Account for these observations
III. What is the function of the experiment of unboiled F without salt and boiled F with
salt?
IV. What are phenomena investigated in this experiment
V. What is the importance of these phenomena in the life of plant?

PRACTICAL 21: CLASSIFICATION

You are provided with specimen K1, K2, K3 and K4

K1 K2 K3 K4
a. Identify each specimen by its common name
b. Mention only two distinctive features of the class which specimen K2 belongs
c. Classify specimen K1, K2, K3 and K4 to class level
d. Mention importance (s) of specimen K1
e. State the habitats of specimen K2, K3 and K4

SOLUTION PRACTICAL 01; NUTRITION: (FOOD TEST)

No. Test for procedure observation inference
3
01 Starch To 2cm of food sample solution (T) in a Blue- black color Starch
test tube , few drops of Iodine solution was was observed present
added
02 Reducing To 2cm3 of a sample solution U in a test The changed from Reducing
sugar tube, 2cm3of Benedict’s solution was added. blue-green-yellow- sugar
The mixture was heated to boil. orange and finally present
brick red
3
03 Non To 2cm of a sample solution X in a test The color changed Non
reducing tube, few drops of dil HCl acid was added from blue-green- reducing
sugar and the mixture was heated and then cooled. yellow and finally sugar
After cooling few drops of sodium brick red coloration present
hydroxide solution was added followed by
addition of 2cm3 of Benedicts solution, the
mixture was then boiled
04 Protein To 2cm3 of sample solution W in a test tube Purple coloration Protein
few drops of dilute Sodium Hydroxide was observed present
added followed by addition of 1% of
Copper II sulfate. The mixture was shaken
05 Lipids To 2cm3 of sample solution X in a test tube , Red stained food Lipids
(oils fats) few drops of Sudan III solution was well droplets was present
shaken and left to settle for about 3-5 observed at the
minutes upper surface of
the mixture
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 (f). among the foods tested/ identified the one that is digested first is STARCH
(a)
Part of Alimental canal Digested Enzymes End product
I. mouth Salivary amylase(ptyalin) Maltose
II. duodenum Pancreatic amylase maltose
(g). Natural Sources of each identified food substances
Food sample identified Natural sources of food sample substances
I. starch Cassava, maize, wheat
II. protein Egg, meat, milk
III. lipids Olive oil, sunflower, animal fats
IV. Reducing Sugar Honey, grapes, all ripe fruits e.g. pears, mangoes, banana etc
V. Non reducing sugar Sugar cane, malt, mammalian milk
SOLUTION PRACTICAL 02: CLASSIFICATION
(a) (i). ii.
specimen Common name Specimen F (spider) Specimen G (cockroach)
F Spider Have four pair of legs Have three pair of legs
G Cockroach Body divided into two Body divided into three
H Millipede parts parts
J Monocot leaf Lacks wings Have wings
Lack antennae Posses antennae
iii.
specimen kingdom phylum
F (spider) Animalia Arthropoda
G (cockroach) Animalia Arthropoda
H (millipede) Animalia Arthropoda
J (monocot leaf) Plantae Angiospermophyta
iv. Terrestrial cool place
v. Crab
(b).
(i) -Leaves have no tap roots
-leaves have parallel venation
-it belongs to monocotyledonae class
(ii) Diagram of specimens G (cockroach)

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 SOLUTION PRACTICAL 03: CLASSIFICATION
A. i.
Specimen Common ii.
name
K (feather) Specimen Kingdom Phylum
L (bread mould) K Animalia Chordata
mucor L Fungi Zygomycota
iii. From the wings
iv. Function of specimen K
 Used for flying
 Protect cover the organism during cold
 Used for incubation
v. Diagram of specimen K
B. Adaptation of specimen K for locomotion
 Have hollow bones which make them lighter for flying
 Have wings for flying
 Presence of feathers
 Have stream lined body
C. i. Distinctive features of specimen L
 have cell wall made up of chitin
 feed on dead organic matter
 store carbohydrate in form of glycogen
ii. Mushroom and yeast
iii. Economic importance of L
 decompose organic matter thus increasing soil fertility
 used as food e.g. mushroom
 spoil our food e.g. bread mould
 cause fungal disease in animal and plants
 produce antibiotic medicine E.g. penicillin from penicillium
SOLUTION PRACTICAL 04: CLASSIFICATION
A.
i. answer
Specimen Common
name
01 Potato
tuber
02 yeast
03 Pea
seedpod
ii. –potato tuber reproduces asexually reproduction
_yeast reproduce by budding or binary fission
_pea seedpods reproduce sexually since it has both male and female parts

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 iii. Types of reproduction exhibited by organism represented by number above
01- Exhibit asexual mode of reproduction
02- Exhibit budding mode of reproduction
03- Exhibit sexual mode of reproduction
B. Advantage of asexual reproduction and disadvantage of asexual reproduction
Advantage of asexual reproduction Disadvantage of asexual reproduction
Gives the ability to produce large All offspring are exactly identical so no
quantities of offspring diversity
It requires less energy as compared to Since all offspring are genetically
sexual reproduction cloned, it is mo-likely for mutation to
spread more rapidly
It has a better chance of survival even at It is impossible for asexual reproduction
adverse condition (harsh condition) to adapt to any environmental changes

SOLUTION PRACTICAL 05: CLASSIFICATION

A. i.
Kingdom Phylum Class Common name
Animalia Arthropoda Crustacean Lobster
ii. Reasons
 They have had exoskeleton made up of calcium
 They have two compound eyes
 They have two pairs of antennae

iii. Feeding habitats of organism

 Is mainly on scraps and dead bodies (scavengers)
Iv. It mode of locomotion organism uses appendages for locomotion
B. Adaptation for the organism (lobster) to its habitats
i. Has ability to loose and re-grow an appendages designed to help organism escape
predators
ii. It has compound eyes adapted to low light environment
iii. Organisms antennae are recovered in small hairs are so sensitive
iv. Organism also developed a pair of claws that are distinctive to another, one claw is large
with very small teeth on its that the organism uses to grab, hold and crush its prey
SOLUTION PRACTICAL 06: FOOD TEST (NUTRITION)
A. i)
Test for Procedure Observation Inference
Starch To 2cm3 of a sample solution S, Yellow brown Starch was
few drops of Iodine solution was color was observed absent
added and retained
Reducing To 2cm3 of sample solution S, The blue color of Reducing
sugar equal volume of Benedicts solution Benedicts was Sugar was not
was added and boiled for few retained present
minutes
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 Non To 2cm3 of sample solution S, few The blue color of Non reducing
reducing drops of HCl acid solution was Benedicts was sugar was not
sugar added and heated followed by retained present
cooling. After cooling, few drops
of NaOH/ NaHCO3 were added,
followed by Benedicts solution and
was boiled
Protein To 2cm3 of sample solution S, few Purple color was Protein was
drops of sodium hydroxide solution retained present
was added followed by addition of
1% of CuSO4 solution drop wise
while shaking
Lipids(fat To 2cm3 of sample solution S, few Red color stained, Lipid was
or oil) drops of Sudan III solution was food droplets were present
added followed by addition of few found at the upper
mills of distilled water and then the layer of the test
mixture was shaken vigorously and tube
left to stand for about 5 minutes.
I. Solution S contains protein and lipids
B. Storage organ in plant from which solution S might have been prepared – might be root
tuber(bulb like tuber) which is groundnut
C. Protein end product of digestion was Amino acid (s)
 Lipid end product of digestion was fatty acids and glycerol
D. Food substance in solution S identified which is mostly needed by small children is
protein
SOLUTION PRACTICAL 07: OSMOSIS AND DIFFUSION
A.I. when tea bag was put in hot water, water rushed the tea bag into through osmosis Process,
after attaining equilibrium water soluble ingredients(chemicals) from the tea bag started to go out
(diffuses) slowly into the beaker containing hot water and changes the color of hot water slowly
from clear (colorless) to brown color through diffusion process
II. The above change in (I) occurred due to occurrence of both diffusion and osmosis. Osmosis
process is when hot water molecules entered(moved) into tea bag through selective permeable
membrane(tea bag materials) and the diffusion process is when aqueous solute (soluble chemicals
ingredients) moved out (diffuses) from tea bag into the beaker containing hot water and finally
becomes brown in color
B. I. Aim of this experiment was to demonstrate both OSMOSIS and DIFFUSION process
II. In conclusion; tea bag acted like a cell membrane because it controlled what went in and out just
like a cell osmosis and diffusion occurred when tea color left the bag and water entered the bag. It
also acted like a cell membrane by keeping something in likes the tea leaves
C. I. The physiological process investigated in this was either diffusion or osmosis
II diffusion is the movement of substance from area of high concentration to an area of lower
concentration
Osmosis is the movement of water molecules through across semi permeable membrane from
where they are in high concentration to where they are in lower concentration in order to reach
equilibrium
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III. Importance of diffusion in nature
Diffusion is process in which material spread throughout a liquid or gas, its importance to living
things as it explains how useful materials and waste products can move into and out the cells.
Digested food molecules like amino acids, glucose move down a concentration gradient from the
intestine to the blood
Diffusion allows the exchange of substance, the entry of oxygen, protein etc into the cell and the
removal of waste substances
Importance of osmosis in nature
Osmosis is national physical process in which water molecules moves across a selective permeable
membrane from one area of high concentration to an area of low concentration so as to maintain
equilibrium
Plant need osmosis because through osmosis they their water so plants cells maintain their water
content despite the loss of water to their air that is constantly occurring
Osmosis provides turgidity to the softer tissues and essential for their mechanical support. It also
controls the absorption of water by root hairs from the soil etc
SOLUTION PRACTICAL 08: CLASSIFICATION
A.
Specimen Common name B. Kingdom Class
J Grasshopper Animalia Insecta
K Earthworm Animalia
L Centipede Animalia chilopoda
M Cocoyam (sweet potatoes) Plantae
N Simple leaf Plantae
C. Possible habitats for specimen J are dry and open habitats with plenty of grasses and other
low plants, some live in forest or jungles
Earthworm moist soil and in dead plant materials, they are available in many forest areas as well as
in freshwater
D. Well labeled diagram of specimen N (leaf)

E. Four observable difference between specimen J and K are

Specimen J(grasshopper) Specimen K (earthworm)
They have legs They do not have legs
Able to jump They are not able to jump
They have wings especially adult They do not have wings
Habitat for J is.dry and open space Habitat for specimen K is mostly in moist
with plenty of grasses soil and in dead organic water
Specimen J possess antennae Does not have antennae

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SOLUTION PRACTICAL 09: NUTRITION (FOOD TEST)
A. Preparation of sweet potato
 Clean your sweet potatoes under normal tap running water
 Peel off your sweet potato using normal kitchen knife
 Cut it into small slices or pieces using kitchen knife
 Grind it either by using mortar and pestle or blander machine
 Slurry sweet potato is now for laboratory food test procedures
Preparation of ginger
 Clean your ginger preferable under normal running tap water
 Peel off your ginger using normal kitchen knife
 Cut into small slices or pieces using kitchen knife
 Grind it by using either mortar and pestle or blander machine
 Slurry ginger is now ready for laboratory food test procedures
B.
Test for Procedure Observation Inference
3
Starch To 2cm of a sample solution of ginger and sweet Blue-black coloration Starch
potato, few drops of Iodine solution was added observed present
3
Reducing To 2cm of sample solution of ginger and sweet Blue green, yellow Reducing
sugar potato , 2cm3 of Benedicts solution was added Orange and finally sugar
and boiled for few minutes brick red observed present
3
Non To 2cm of sample solution of ginger and sweet Blue green, yellow Non
reducing potato, few drops of HCl acid solution were Orange and finally reducing
sugar added and heated followed by cooling. After brick red observed sugar
cooling, few drops of NaOH/ NaHCO3 were present
added, followed by Benedicts solution and was
boiled
Protein To 2cm3 of sample solution of ginger and sweet Purple color observed Protein
potato, few drops of sodium hydroxide solution present
was added followed by addition of 1% of CuSO4
solution drop wise while shaking
Lipids To 2cm3 of sample solution of ginger and sweet No any droplet upper Lipids
potato, few drops of Sudan III solution was added part of the test tube absent
followed by addition of 2cm3 of distilled water observed
and then the mixture was shaken vigorously and
left to stand for about 5 minutes.
C. I. The nature of the stored food substances identified in each storage organ
In sweet potato
Starch found in sweet potato remains as it’sstored as starch
Both reducing sugar and non reducing sugar in sweet potato are stored inform of starch since the
storage of glucose in plant is starch
Protein found in sweet potato are stored inform of amino acid
In ginger
Starch found in ginger remain as its is stored as starch
Both reducing sugar and non reducing sugar found in ginger are stored inform of starch since the
storage of glucose in plant is starch
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Protein however small is it, its stored inform of amino acid
II. The plant part from which each storage develops
For sweet potato was root tuber
For ginger is the rhizome (modified plant stem)
SOLUTION PRACTICAL 10: NUTRION (FOOD TEST)
Test for procedure Observation Inference
3
Starch To 2cm of a sample solution A , few drops Blue-black coloration Starch
of Iodine solution was added was observed present
3 3
Reducing To 2cm of sample solution A , 2cm of Blue green, yellow Reducing
sugar Benedicts solution was added and boiled for Orange and finally brick sugar
few minutes red was observed present
3
Non To 2cm of sample solution A, few drops of The blue color of Non
reducing HCl acid solution were added and heated Benedicts was retained reducing
sugar followed by cooling. After cooling, few sugar
drops of NaOH/ NaHCO3 were added, absent
followed by Benedicts solution and was
boiled
Protein To 2cm3 of sample solution A, few drops of Purple color not Protein
sodium hydroxide solution was added observed or not retained absent
followed by addition of 1% of CuSO4
solution drop wise while shaking
Lipids(fat To 2cm3 of sample solution A, few drops of No any droplet upper lipids
or oil) Sudan III solution was added followed by part of the test tube was absent
addition of 2cm3 of distilled water and then observed
the mixture was shaken vigorously and left
to stand for about 5 minutes.
SOLUTION PRACTICAL 11: CLASSIFICATION
I. II.
Specimen common name Specimen Kingdom phylum class
A Giant Millipede A Animalia Arphropoda Diplopoda
B centipede B Animalia Arphropoda chilopoda
C Lizard C Animalia Chlorate Reptilian
D Beetle D Animalia Arphropoda insecta
E Cockroach E Animalia Arphropoda insecta
F Grasshopper F Animalia Arphropoda Insecta
III. Observable features of A and B
 They have hard exoskeleton
 They have one pair of antennae
 Their bodies are divided into segments
IV. Mode of nutrition of specimen A and B
The mode of nutrition is heterotrophic nutrition
A. herbivorous
B. carnivorous
V. Habitat of specimen A and B
A_ moist shed place B_ moist shed places (dark)

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SOLUTION PRACTICAL 12: NUTRITION (FOOD TEST)
Test for procedure Observation Inference
3
Starch To 2cm of a sample solution A and B , few Blue-black color Starch A and B
drops of Iodine solution was added not observed or absent
retained
3
Reducing To 2cm of sample solution A and B , Blue green, yellow Reducing sugar
sugar 2cm3of Benedicts solution was added and Orange and finally A and B present
boiled for few minutes brick red observed
3
Non To 2cm of sample solution A and B, few The blue color of Non reducing
reducing drops of HCl acid solution were added and Benedicts was sugar A and B
sugar heated followed by cooling. After cooling, retained absent
few drops of NaOH/ NaHCO3 were added,
followed by Benedicts solution and was
boiled
Protein To 2cm3 of sample solution A and B, few Purple color not Protein A and B
drops of sodium hydroxide solution was observed absent
added followed by addition of 1% of CuSO4
solution drop wise while shaking
Lipids To 2cm3 of sample solution, few drops of No any droplet Lipids A and B
Sudan III solution was added followed by upper part of the absent
addition of 2cm3 of distilled water and then test tube was
the mixture was shaken vigorously and left observed
to stand for about 5 minutes.
SOLUTION PRACTICAL 13: CLASSIFICATION
I. II
Specimen common name Specimen kingdom phylum
D1 Hibiscus leaf Hibiscus leaf Plantae Angiospermotophyta
D2 Tilapia fish Tilapia fish Animalia Chodata
D3 House fly House fly Animalia Arphropoda
D4 millipede Millipede Animalia Arphropoda
D5 Bread Bread mould Fungi Zygomycota
mould/Rhizopus

II. Cholera, Trachoma, Typhoid

III.
 They have gills for gaseous exchange
 They have (paired pelvic and pectoral) fins for swimming
 They have cycloid scales which point backwards to avoid friction when moving in water
 They have streamlined body
 They have lateral line for detection
 They have swim bladder that is filled with air to regulate buoyancy
IV. Diagram of hibiscus

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 Structure of specimen D1 showing a part moved in photosynthesis
VI. Economic importance of bread mould
 Spoil food substances
 Used as food e.g. edible mushroom
 Used in production of alcohol e.g. yeast
 Used in production of medicine e.g. penicillin from penicillium
SOLUTION PRACTICAL 14: CLASSIFICATION
I. II
Specimen common name Specimen kingdom phylum/division Class
A Been seedling A Plantae Angiospermotophyta Dicotyledonae
B maize seedling B Plantae Angiospermotophyta Monocotyledonae
C Toad/Frog C Animalia Chordata Amphibia
D Lizard D Animalia Chordata Reptilia
Z Rat/Mouse Z Animalia chordata Mammalia
III- The type of germination exhibited by specimen A was epigeal germination where by
cotyledons (seeds) are brought above grounds,
- Hypogeal germination is a type of germination where cotyledon (seeds) remain inside the soil or
below the soil (grounds)
IV. Specimen Z and human being shares the class called Mammalia
V. Four observable features of specimen Z
 They have Mammalia glands that produce milk (nourish their young with milk
secreted from specialized glands)
 Their skins are covered by hair/far
 They have external ears (pinnae)
 They have external nostrils open into internal nostrils
SOLUTION PRACTICAL 15: CLASSIFICATION
A. B Specimen natural habitat
Specimen common M1 Tropical tree moist shady forest and rock faces
name M2 almost everywhere except on polar regions like mountains
M1 Fern plant and oceans
M2 Spider M3 They are found in dry open habitats with lots of grasses
M3 grasshopper and other low plants places
M4 honey bee At forests or jungle tree
M4 Tropical climates and heavenly forested areas
They thrive in natural or domesticated environment e.g.
garden
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C.
Specimen kingdom phylum/division
M1 Plantae filicinoohyta
M2 Animalia Arphropoda
M3 Animalia Arphropoda
M4 Animalia Arphropoda
D. Importance of specimen M4 to the organisms found in its habitat and human being
Source of food to other organisms
Produces honey which is consumed by human being (source of food)
Source of tourism attraction
Honey bees assist in pollination (pollinating agents to flowering plants)
E. At least three general characteristics of the Phyla in which specimens M2, m3 and M4 belongs
Their bodies are divided into three parts such as head, thorax and abdomen
They have exoskeleton (external skeleton)
They have pairs of jointed appendages
F.
Specimen Class
m2 Arachnida
M3 Arphropoda
M4 Arphropoda

SOLUTION PRACTICAL 16: NUTRITION (FOOD TEST)

A. The aim of the experiment was to test the presence of starch on a variegated leaf
B. The leaf was dipped in hot water for 30 seconds in Order to kill it, stop enzymes activities
C. I. The leaf was boiled in ethanol so as to dissolve and extract chlorophyll from the leaf
II. The leaf was dipped once again in hot water, so as to open the leaf and allow easy
penetration of iodine
D. The blue black color on the variegated leaf after adding the iodine solution was due to the
presence starch in the initially green areas which consist of chloroplasts and the areas that stained
brown detected that starch was not present in the white areas of the variegated leaf due to absence
of chloroplasts and hence chlorophyll
Therefore starch was only produced in the areas which were green, which were the areas that was
photosynthesized

SOLUTION PRACTICAL 17: NUTRITION (FOOD TEST)

A.
Test for procedure observation Inference
starch To 2cm3 of a sample solution S1, few drops of IodineNo blue-black Starch
solution was added color observed absent
reducing To 2cm3 of sample solution S1, 2cm3 of Benedicts The blue color Reducing
sugar solution was added and boiled for few minutes of Benedicts sugar present
was retained
3
Non To 2cm of sample solution S1, few drops of HCl acid Blue green, Non
reducing solution were added and heated followed by cooling. yellow Orange reducing
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sugar After cooling, few drops of NaOH/ NaHCO3 were and finally sugar
added, followed by 2cm3Benedicts solution and was brick red was present
boiled observed
protein To 2cm3 of sample solution S1, few drops of sodium No purple protein
hydroxide solution was added followed by addition of color observed absent
1% of CuSO4 solution drop wise while shaking
lipids To 2cm3 of sample solution S1, few drops of Sudan III No any Lipids
solution was added followed by addition of few 2cm3 droplet upper absent
of distilled water and then the mixture was shaken part of the test
vigorously and left to stand for about 5 minutes. tube was
observed
B. One natural food substance from which solution S1 might have been prepared can be sugar cane
C. The function of food substance present in solution S1 to human being is provision of energy to
human body
SOLUTION PRACTICAL 18: NUTRITION (FOOD TEST)
Test for procedure observation Inference
3
Starch To 2cm of a sample solution Z, few drops of No blue-black Starch
Iodine solution was added color observed absent
3
reducing To 2cm of sample solution Z , equal volume of Blue green, yellow Reducing
sugar Benedicts solution was added and boiled for few Orange and finally sugar present
minutes brick red was
observed
3
Non To 2cm of sample solution Z, few drops of HCl The blue color of Non
reducing acid solution were added and heated followed by Benedicts was reducing
sugar cooling. After cooling, few drops of NaOH/ retained sugar absent
3
NaHCO3 were added, followed by 2cm Benedicts
solution and was boiled
protein To 2cm3 of sample solution Z, few drops of sodium Purple color protein
hydroxide solution was added followed by addition observed present
of 1% of CuSO4 solution drop wise while shaking
lipids To 2cm3 of sample solution Z, few drops of Sudan No any droplet Lipids
III solution was added followed by addition of upper part of the absent
2cm3of distilled water and then the mixture was test tube was
shaken vigorously and left to stand for about 5 observed
minutes.
B. I.
Food substance identified source of food
protein  Milk
 Meat
 Egg
Reducing sugar  all sweet fruits like ripe fruit, mangoes e.t.c
 Honey bee
 Germinated maize seed
B .II.
Food substance identified Name of end product
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protein Amino acids
Reducing sugar All monosaccharide’s e.g. glucose, , fructose, ribose,
xribose lxylose and maltose
C. Iodine was used as an indicator in this experiment because used to identify starch
D. I. Effects of excess (amino acid) in human body
 It can cause growth depression (reduced growth) to human body
 Excess end products (amino acid) is harmful or toxic, excess amino acid are transported to the
liver from small intestinal, the liver detoxify into less toxic compounds that is urea and water
 Effect of excess end products, monosaccharide’s e.g. glucose
 It cause obesity in human body
 It cause overweight in human body
 It can lead to type II diabetes excess sugar may cause liver to become resistant to insulin
 It causes depression in adult, excess sugar in human body, especially adults may lead too
depression, it alleviates mood
SOLUTION PRACTICAL 19: CLASSIFICATION
A.I. II.
Specimen common name Specimen kingdom phylum/division class
B1 Millipede B1 Animalia Arphropoda Diplopoda
B2 centipede B2 Animalia Arphropoda chilopoda
B3 Tilapia fish
B4 Moss plant
III. At least two difference between B1 and B2
Specimen B1 Specimen B2
Sub cylindrical shape dorsoventrally flattened shape
it has rigid body it has flexible body
it has two pair of legs per body segment it has one pair of leg per body segment
B. I. Economic importance of specimen B3 to human
 Source of food (protein)
 Source of tourist attraction
 Used for biological control of aquatic plant problems(floating aquatic plants are consumed
by Tilapia fish e.g. duck weeds,)
 Used as medicine or medicinal value (In Brazil Tilapia fish treat burn injuries
 Adaptation features that suit to B3 to stay in its habitat
 It has fins for swimming (movement)
 It has gills for gaseous exchange in water
 It has lateral line to detect movement in water or sound waves
III. Economic importance of specimen B4 (moss plant)
 It provide shelter of insects and small animals (organism)
 Helps in process of soil formation as they are part of the pioneer plants inhabiting rocks or
dump
 They form nesting materials for birds
 Help in water conservation because they retain soil moisture
 Helps to reclaim land at abandoned sites where mining has occurred
 Play a significant environment role in the global carbon cycle

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SOLUTION PRACTICAL 20: OSMOSIS
A.
I. The aim of this experiment is to show osmosis in plant cell or to show the movement of water
through cells of Irish potatoes
II. Observation
For unboiled potato F without salt. There was no changes observed, it remained the same
throughout the experiment
For unboiled potato F with salt, salt was dissolved to make salt solution due to movement of
water molecules through semi permeable membranes of Irish potato
For boiled potato F with salt, salt was not dissolved due to lack of a concentration gradient
(no movement of water molecules through the wall of Irish potato (semi permeable
membrane) since the nature of membrane has been destroyed (killed) by boiling
II. The function of the experiment of unbilled F Irish potato without salt, This was control
experiment, it acts as control experiment
The function of the experiment of unboiled F Irish potato with salt, this experiment was
shown positive experiment since water molecules managed to move into salt crystals through the
walls of the Irish potato (semi permeable membrane) to make salt solution
III. The phenomena being investigated in this experiment was osmosis Process
IV. The importance of these phenomena (osmosis Process) in the life of plant
 Absorption of water in plants by roots hairs
 Support plants by making cell turgid and firms
 Opening and closing of stomata when guards cells becomes turgid

SOLUTION PRACTICAL 21: CLASSIFICATION

a.
Specimen common name
K1 Lobster(Cray fish)
K2 Snail
K3 Pine plant
K4 Beetle
b. Distinctive features of the class which specimen K2 belongs
They have only one shell
They move by muscular foot
They are asymmetry
c.
Specimen kingdom phylum/division class
K1 Animalia Arphropoda Crustacea
K2 Animalia mollusca gastropoda
K3 Plantae Coniferophyta pinopsida
K4 Animalia Arphropoda insecta

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d. Importance of specimen K1,(lobster) NOTE: alternative way you can use crab as specimen K1
Lobster is a good source of food for both human being and other organisms in an ecosystem
(food chain and food web)
They are used as an ssaging agent (when applied on the skin)
Lobster has medicinal value, protect against cancer in human being
e.
Specimen Habitat
K2(snail) They dwell in almost everywhere
They dwell in areas of high attitude(mountains regions)
K3(pine They are found in sand soil
plant) They survival in difference habitats in temperature and subtropical climate
They are found in attitude of up to 13000 feet
K4(beetle) They are found inside dead woods, inside fruit, maize, beans, inside
animals waste e.g. faeces
They are found in deep grounds

OTHER RESOURCE
Difference between monocotyledone and dicotyledone
MONOCOTYLEDONAE DICOTYLEDONAE
INTERMS OF SEEDS INTERMS OF SEEDS
Have a single cotyledon Have two cotyledons
INTERMS OF ROOTS INTERMS OF ROOTS
Have fibrous root system or Have tap root system present
adventitious root system
INTERMS OF LEAVES INTERMS OF LEAVES
Have parallel venation Have network venation/reticulate venation
INTERMS OF FLOWER IN TERMS OF FLOWER
Three multiple floral or petals(usually 4 to 5 multiple floral or petal(usually complete
incomplete flower) flower)
INTERMS OF VASCULAR BUNDLES IN TERMS OF VASCULAR BUNDLES
Stem are numerous and scattered Stem are fewer and arranged in circles or rings
INTERMS OF STEM IN TERMS OF STEM
Usually hollow Usually solid
INTERMS OF GERMINATION IN TERMS OF GERMINATION
Seed germination normally hypogeal Seed germination either hypogeal or epigeal

Common Kingdom Phylum/division Class

name
Fern plant Plantae Filicinophyta Filicopsida/hepartica/polypodiopsida
Bean Plantae Angiospermophyta Dicotyledonae
Maize Plantae Angiospermophyta Monocotyledonae
Grasshopper Animalia Arthropoda Insecta
Crab Animalia Arthropoda Crustacea

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Cactus Plantae P. Tracheophyta Dicotyledonae/magnoliopsida
Div.
Angiospermophyta/anthophyta
Family. Cactaceae
Moss plant Plantae Bryophyta Musci
Butterfly Animalia Arthropoda Insecta
House fly Animalia Arthropoda Insecta
Spider Animalia Arthropoda Arachnida
Chameleon Animalia Chordata Reptilia
Quall Animalia Chordata Aves
feather

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