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WAEC Physics Practical Specimen 2025 Physics Specimens Mechanics Question 1 Retort stand Spring balance Beaker Water Masses Liquid Labelled L (Kerosene) Other necessary materials Optic Question 2 A rectangular prism Optical pins Thumb pins Drawing board Plain sheets of paper Other necessary materials Electricity Question 3 Two resistance wire of different materials (100cm long) Metre bridge A cell of emf, E Galvanometer Rheostat Key/switch One standard resistor Rx = 1Ω Other necessary materials

*WAEC Biology Practical* Specimen *2025/2026* *Instruction* Ensure candidates do not receive this information before the exam. Each candidate should bring: Sharpened drawing pencils (preferably 2B, at least 15cm long) An eraser A ruler Candidates will be provided with the specified specimens for the exam. Specimen Description Specimen A Mature fresh eggs of catfish Specimen B Fresh egg of domestic fowl (raw, with shell intact) Specimen C Picture/model/chart of uterus containing a foetus Specimen D Longitudinal section of ovary of Pride of Barbados flower Specimen E Leaf of Pride of Barbados flower Specimen F Panicum plant/Guinea grass (whole plant) Specimen G Cocoyam plant/Caladium plant (whole plant) Specimen H Corm of cocoyam Specimen J Dry humus in a beaker Specimen K Moist humus in a beaker Specimen L Ripe orange fruit (whole) Specimen M Longitudinal section of coconut fruit Specimen N Longitudinal section of fresh chilli pepper fruit

each candidate for Chemistry practical should be provided the following:
(a) One Burette of 50cm3 of capacity
(b) One pipette, either 20cm3 or 25cm3
(All candidates at one center 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 labeled:
(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 paper
(ix) dilute tetraoxosulphate(vi) acid
(x) acidified potassium dichlorate solution.
(e) Spatula
(f) Filtration apparatu
(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.

Question 3
(a) 150cm3 of potassium tetraoxomanganate (VII) solution in a corked flask or bottle labeled ‘An’. These should all be the same containing 1.58g dm3 of KMnO4 solution.
(b) 150cm3 of FeSO4 solution in a 

corked``` flask or bottle labeled ‘Bn’. These should all be the same containing 5.5g of FeSO4 per dm3 of solution. (c) One spatulaful of sodium trioxocarbonate (IV) and one spatulaful of lead (II) nitrate in a specimen bottle labelled ‘Cn’. The component of the mixture should be in the ratio 1:1 by mass. This must be the same for all candidates. In all cases, more material may be issued if required. The actual concentration of ‘An’ and ‘Bn’ must be stated in the Supervisor Report Form. The candidate will assume that the concentrations are exactly as stated in the question paper. Chat me for WAEC runz/assistance. 09114743144

*WAEC Agricultural* *Science Practical Specimen 2025/2026* *Instructions* Great care must be taken to ensure that the provided information does not reach the candidates before the examination. The responsibility for providing specimens, materials, and equipment rests with the examiner. If a specimen is in limited supply, it should be shared among small groups of candidates. Each candidate should be provided with appropriately labeled specimens for the exam. Specimen Description Specimen A Earthworm Specimen B Termite Specimen C Loamy soil Specimen D Sandy soil Specimen E Water trough Specimen F Feed trough Specimen G Egg candler (Real/Picture/Diagram) Specimen H Scoop net Specimen I Sugar cane Specimen J Pineapple fruit (whole) Specimen K Ginger (whole) Specimen L Honey (labelled) Specimen M Sawdust Specimen N Wood shavings Specimen O Electric bulb Specimen P Kerosene lamp Specimen Q Charcoal pot

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FOOD & NUTRITION 01-10: BCCCBADCDD 11-20: ACCDADAACA 21-30: CCBAACAACB 31-40: BDBADDBAAB 41-50: BCBCCBCBAC 51-60: CDCABACBDA COMPLETED

(5a) (i)Burns -Cause: Contact with hot surfaces, such as stovetops or ovens, or exposure to open flames. (ii)Scalds - Cause:Spillage of hot liquids like boiling water or oil. (iii)Cuts -Cause:Improper handling or use of sharp tools, such as knives or broken glass. (iv)Falls -Cause:Slippery or cluttered floors, often due to spills or dropped objects. (v)Electrocution -Cause; Faulty electrical equipment or contact with water while handling electrical appliances. (5b) (i)Clean the Wound- Rinse the cut under clean, running water to remove any debris or dirt. Use mild soap if necessary. (ii)Stop the Bleeding- Apply gentle pressure with a clean cloth or bandage until the bleeding stops. Elevate the wound if possible. (iii)Apply an Antiseptic- Use an antiseptic wipe or cream to reduce the risk of infection. (iv)Cover the Wound- Use a sterile bandage or adhesive strip to protect the cut from dirt and bacteria. (v)Monitor for Infection- Keep an eye on the wound for signs of infection, such as redness, swelling, or pus, and seek medical attention if these occur.

*6(a) Identify the health condition of the person illustrated in Fig. 2.* *Answer:* Obesity --- *6(b) State four complications that the health condition identified in 6(a) may bring on an individual.* *Answers:* 1. *Heart disease* – Obesity increases the risk of heart-related illnesses such as hypertension and stroke. 2. *Type 2 diabetes* – Excess body fat can cause insulin resistance leading to diabetes. 3. *Joint pain and osteoarthritis* – Extra weight puts stress on joints, especially the knees and hips. 4. *Breathing problems* – Obesity can lead to conditions such as sleep apnea and shortness of breath.

*FOODS AND NUTRITION* (4a) (PICK ANY THREE) (i)Base(Leafy greens) (ii)Protein component (iii)Vegetable component (iv)Fruit component (4b) (PICK ANY THREE) (i)Egg yolks (ii)Oil (iii)Vinegar (iv)Salt (v)Mustard (4c) (PICK ANY FOUR) (i) Provides essential nutrients like vitamins A, C, and K. (ii) Supports digestive health and satiety. (iii) Helps protect against cell damage and chronic diseases. (iv)Low in calories, high in nutrients. (v)Certain leafy greens have anti-inflammatory properties. (vi) Leafy greens like spinach and kale are rich in lutein and zeaxanthin.

(1ai) (1b) i) Nutritional Value ii) Occasion and Purpose iii) Personal Preference and Dietary Needs (2a) i. Warm Temperature (around 27°C to 35°C): Yeast becomes active and ferments sugars effectively within this temperature range, producing carbon dioxide that helps the dough rise. ii. Moist Environment: Adequate moisture in the dough is essential for yeast to multiply and carry out fermentation efficiently. (2b) 1. *Measuring ingredients* – Accurately weigh flour, yeast, sugar, salt, and water. 2. *Mixing* – Combine all ingredients to form a dough. 3. *Kneading* – Work the dough until it becomes smooth and elastic. 4. *First proofing* – Let the dough rise in a warm place until it doubles in size. 5. *Punching down* – Press the risen dough to release gas and redistribute yeast. 6. *Shaping* – Form the dough into desired loaf or roll shapes. 7. *Second proofing* – Let the shaped

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WAEC Update Foods & Nutrition pin has been Changed To 596.... Inform others now

FOOD&NUT-OBJ 01-10: DCDBBCDBDA 11-20: BCCDACCACA 21-30: BDBBABCADA 31-40: CDCDDBABCB 41-50: CCACBCBCCC 51-60: CBCABACCDA Solved by Examking.net Completed!!!

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