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O LEVEL BIOLOGY PRACTICAL MANUAL

QUESTION WITH ANSWERS

PREPARE YOURSELF WITH BIOLOGY PRACTICAL EXAMINATION

A large sample size (number of participants in the study) would produce reliable results
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Contents
PRACTICAL 01; NUTRITION: (FOOD TEST) ........................................................................................ 3
PRACTICAL 02: CLASSIFICATION ......................................................................................................... 4
PRACTICAL 03: CLASSIFICATION ......................................................................................................... 4
PRACTICAL 04: CLASSIFICATION ......................................................................................................... 4
PRACTICAL 05: CLASSIFICATION ......................................................................................................... 5
PRACTICAL 06: FOOD TEST (NUTRITION) .......................................................................................... 6
PRACTICAL 07: OSMOSIS AND DIFFUSION ........................................................................................ 6
PRACTICAL 08: CLASSIFICATION ......................................................................................................... 6
PRACTICAL 09: NUTRITION (FOOD TEST)........................................................................................... 7
PRACTICAL 10: NUTRION (FOOD TEST) .............................................................................................. 7
PRACTICAL 11: CLASSIFICATION ......................................................................................................... 7
PRACTICAL 12: NUTRITION (FOOD TEST)........................................................................................... 8
PRACTICAL 13: CLASSIFICATION ......................................................................................................... 8
PRACTICAL 14: CLASSIFICATION ......................................................................................................... 8
PRACTICAL 15: CLASSIFICATION ..................................................................................................... 8
PRACTICAL 16: NUTRITION (FOOD TEST) ...................................................................................... 9
PRACTICAL 17: NUTRITION (FOOD TEST)........................................................................................... 9
PRACTICAL 18: NUTRITION (FOOD TEST)........................................................................................... 9
PRACTICAL 19: CLASSIFICATION ....................................................................................................... 10
PRACTICAL 20: OSMOSIS ...................................................................................................................... 10
PRACTICAL 21: CLASSIFICATION ....................................................................................................... 11
SOLUTION PRACTICAL 01; NUTRITION: (FOOD TEST) ............................................................ 11
SOLUTION PRACTICAL 02: CLASSIFICATION .................................................................................. 12
SOLUTION PRACTICAL 03: CLASSIFICATION .................................................................................. 13
SOLUTION PRACTICAL 04: CLASSIFICATION .................................................................................. 14
SOLUTION PRACTICAL 05: CLASSIFICATION .................................................................................. 14
SOLUTION PRACTICAL 06: FOOD TEST (NUTRITION).................................................................... 15
SOLUTION PRACTICAL 07: OSMOSIS AND DIFFUSION.................................................................. 15
SOLUTION PRACTICAL 08: CLASSIFICATION .................................................................................. 16
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SOLUTION PRACTICAL 09: NUTRITION (FOOD TEST).................................................................... 17

SOLUTION PRACTICAL 10: NUTRION (FOOD TEST) ....................................................................... 19
SOLUTION PRACTICAL 11: CLASSIFICATION .................................................................................. 19
SOLUTION PRACTICAL 12: NUTRITION (FOOD TEST).................................................................... 20
SOLUTION PRACTICAL 13: CLASSIFICATION .................................................................................. 21
SOLUTION PRACTICAL 14: CLASSIFICATION .................................................................................. 22
SOLUTION PRACTICAL 15: CLASSIFICATION ............................................................................. 23
SOLUTION PRACTICAL 16: NUTRITION (FOOD TEST) .............................................................. 24
SOLUTION PRACTICAL 17: NUTRITION (FOOD TEST).................................................................... 25
SOLUTION PRACTICAL 18: NUTRITION (FOOD TEST).................................................................... 26
SOLUTION PRACTICAL 19: CLASSIFICATION .................................................................................. 27
SOLUTION PRACTICAL 20: OSMOSIS ................................................................................................. 28
SOLUTION PRACTICAL 21: CLASSIFICATION ............................................................................. 28
OTHER RESOURCE ................................................................................................................................. 29

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
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(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
(b) The enzyme involved
(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
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Specimen 02

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
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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
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

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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

PRACTICAL 11: CLASSIFICATION

You are provided with specimen A, B, C, D, E and F

A B C D E

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

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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

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
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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

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

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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)

Number Test for procedure observation inference

01 Starch To 2cm3 of food sample solution (T) in Blue- black color Starch present
a test tube , few drops of Iodine solution was observed
was added
02 Reducing sugar To 2cm3 of a sample solution U in a test The changed from Reducing sugar
tube, 2cm3 of Benedict’s solution was blue-green-yellow- present
added. The mixture was heated to boil. orange and finally
brick red
03 Non reducing To 2cm3 of a sample solution X in a The color changed Non reducing
sugar test tube, few drops of dil HCl acid was from blue-green- sugar present
added and the mixture was heated and yellow and finally
then cooled. After cooling few drops of brick red coloration
sodium 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 Purple coloration Protein present
tube few drops of dilute Sodium observed
Hydroxide was added followed by
addition of 1% of Copper II sulfate. The
mixture was shaken
05 Lipids (oils fats) To 2cm3 of sample solution X in a test Red stained food Lipids present
tube , few drops of Sudan III solution droplets was
was well shaken and left to settle for observed at the
about 3-5 minutes upper surface of the
mixture

(f). among the foods tested/ identified the one that is digested first is STARCH
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(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 cane, malt, mammalian milk
sugar

SOLUTION PRACTICAL 02: CLASSIFICATION

(a) (i)

specimen Common name

F Spider
G Cockroach
Millipede
H
J Monocot leaf
ii.

Specimen F (spider) Specimen G (cockroach)

Have four pair of legs Have three pair of legs
Body divided into two Body divided into three
parts parts
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 Plantae Angiospermophyta
leaf)

iv. Terrestrial cool place

v. Crab

(b).

(i) -Leaves have no tap roots

-leaves have parallel venation
-it belongs to monocotyledonae class
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(ii) Diagram of specimens G (cockroach)

SOLUTION PRACTICAL 03: CLASSIFICATION

A. i.
Specimen Common name
K (feather)
L (bread mould)
mucor
ii.

Specimen Kingdom Phylum

K Animalia Chordata
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
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 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
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 quantities of All offspring are exactly identical so no diversity
offspring
It requires less energy as compared to sexual Since all offspring are genetically cloned, it is mo-
reproduction likely for mutation to spread more rapidly
It has a better chance of survival even at adverse It is impossible for asexual reproduction to adapt to
condition (harsh condition) 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

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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 color Starch was absent
few drops of Iodine solution was observed and
was added retained
Reducing sugar To 2cm3 of sample solution S, The blue color of Reducing Sugar was
equal volume of Benedicts Benedicts was not present
solution was added and boiled retained
for few minutes
Non reducing To 2cm3 of sample solution S, The blue color of Non reducing sugar
sugar few drops of HCl acid solution Benedicts was was not present
was added and heated followed retained
by cooling. After cooling, few
drops of NaOH/ NaHCO3 were
added, followed by Benedicts
solution and was boiled
Protein To 2cm3 of sample solution S, Purple color was Protein was present
few drops of sodium hydroxide retained
solution was added followed by
addition of 1% of CuSO4
solution drop wise while
shaking
Lipids(fat or oil) To 2cm3 of sample solution S, Red color stained, Lipid was present
few drops of Sudan III solution food droplets were
was added followed by addition found at the upper
of few mills of distilled water layer of the test tube
and then the mixture was
shaken vigorously and left to
stand for about 5 minutes.

II. 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
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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

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 B. Kingdom Class

name

J Grasshopper Animalia Insecta

K Earthworm Animalia

L Centipede Animalia chilopoda

M Cocoyam Plantae
(sweet
potatoes)
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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 with plenty of Habitat for specimen K is mostly in moist soil and in dead
grasses organic water

Specimen J possess antennae Does not have antennae

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.
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Test for Procedure Observation Inference

Starch To 2cm3 of a sample solution of Blue-black coloration Starch

ginger and sweet potato, few drops observed present
of Iodine solution was added

Reducing sugar To 2cm3 of sample solution of Blue green, yellow Orange Reducing
ginger and sweet potato , 2cm3 of and finally brick red sugar present
Benedicts solution was added and observed
boiled for few minutes

Non reducing To 2cm3 of sample solution of Blue green, yellow Orange Non reducing
sugar ginger and sweet potato, few drops and finally brick red sugar present
of HCl acid solution were added and observed
heated followed by cooling. After
cooling, few drops of NaOH/
NaHCO3 were added, followed by
Benedicts solution and was boiled

Protein To 2cm3 of sample solution of Purple color observed Protein

ginger and sweet potato, few drops present
of sodium hydroxide solution was
added followed by addition of 1%
of CuSO4 solution drop wise while
shaking

Lipids To 2cm3 of sample solution of No any droplet upper part Lipids absent
ginger and sweet potato, few drops of the test tube observed
of Sudan III solution was added
followed by addition of 2cm3 of
distilled water 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’s stored 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

Protein however small is it, its stored inform of amino acid

II. The plant part from which each storage develops

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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

Starch To 2cm3 of a sample Blue-black Starch present

solution A , few drops of coloration was
Iodine solution was added observed

Reducing sugar To 2cm3 of sample Blue green, yellow Reducing sugar

solution A , 2cm3 of Orange and finally present
Benedicts solution was brick red was
added and boiled for few observed
minutes

Non reducing sugar To 2cm3 of sample The blue color of Non reducing sugar
solution A, few drops of Benedicts was absent
HCl acid solution were retained
added and heated followed
by cooling. After cooling,
few drops of NaOH/
NaHCO3 were added,
followed by Benedicts
solution and was boiled

Protein To 2cm3 of sample Purple color not Protein absent

solution A, few drops of observed or not
sodium hydroxide solution retained
was added followed by
addition of 1% of CuSO4
solution drop wise while
shaking

Lipids(fat or oil) To 2cm3 of sample No any droplet upper lipids absent

solution A, few drops of part of the test tube
Sudan III solution was was observed
added followed by
addition of 2cm3 of
distilled water and then the
mixture was shaken
vigorously and left to
stand for about 5 minutes.

SOLUTION PRACTICAL 11: CLASSIFICATION

I.

Specimen common name

A Giant Millipede
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B centipede

C Lizard

D Beetle

E Cockroach

F Grasshopper

II.

Specimen Kingdom phylum class

A Animalia Arphropoda Diplopoda

B Animalia Arphropoda chilopoda

C Animalia Chlorate Reptilian

D Animalia Arphropoda insecta

E Animalia Arphropoda insecta

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)

SOLUTION PRACTICAL 12: NUTRITION (FOOD TEST)

Test for procedure Observation Inference

Starch To 2cm3 of a sample solution A and Blue-black color not Starch A and
B , few drops of Iodine solution was observed or retained B absent
added
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Reducing sugar To 2cm3 of sample solution A and B Blue green, yellow Orange Reducing
, 2cm3 of Benedicts solution was and finally brick red sugar A and B
added and boiled for few minutes observed present

Non reducing To 2cm3 of sample solution A and B, The blue color of Non reducing
sugar few drops of HCl acid solution were Benedicts was retained sugar A and B
added and heated followed by absent
cooling. After cooling, few drops of
NaOH/ NaHCO3 were added,
followed by Benedicts solution and
was boiled

Protein To 2cm3 of sample solution A and B, Purple color not observed Protein A and
few drops of sodium hydroxide B absent
solution was added followed by
addition of 1% of CuSO4 solution
drop wise while shaking

Lipids To 2cm3 of sample solution, few No any droplet upper part Lipids A and
drops of Sudan III solution was of the test tube was B absent
added followed by addition of 2cm3 observed
of distilled water and then the
mixture was shaken vigorously and
left to stand for about 5 minutes.

SOLUTION PRACTICAL 13: CLASSIFICATION

I.

Specimen common name

D1 Hibiscus leaf

D2 Tilapia fish

D3 House fly

D4 millipede

D5 Bread
mould/Rhizopus

II.

Specimen kingdom phylum

Hibiscus Plantae Angiospermotophyta

leaf

Tilapia Animalia Chodata

fish
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House fly Animalia Arphropoda

Millipede Animalia Arphropoda

Bread Fungi Zygomycota

mould

III. Cholera, Trachoma, Typhoid

IV.
 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
V. Diagram of hibiscus

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.

Specimen common name

A Been seedling

B maize seedling

C Toad/Frog

D Lizard

Z Rat/Mouse
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II.

Specimen kingdom phylum/division Class

A Plantae Angiospermotophyta Dicotyledonae

B Plantae Angiospermotophyta Monocotyledonae

C Animalia Chordata Amphibia

D Animalia Chordata Reptilia

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.
Specimen common name

M1 Fern plant

M2 Spider

M3 grasshopper

M4 honey bee

B.

Specimen natural habitat

M1 Tropical tree moist shady forest and rock faces

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M2 almost everywhere except on polar regions like mountains and oceans

M3 They are found in dry open habitats with lots of grasses and other low plants
places

At forests or jungle tree

M4 Tropical climates and heavenly forested areas

They thrive in natural or domesticated environment e.g. garden

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
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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 No blue-black color Starch absent

S1, few drops of Iodine observed
solution was added

reducing sugar To 2cm3 of sample solution The blue color of Reducing sugar
S1, 2cm3 of Benedicts Benedicts was present
solution was added and retained
boiled for few minutes

Non reducing To 2cm3 of sample solution Blue green, yellow Non reducing
sugar S1, few drops of HCl acid Orange and finally sugar present
solution were added and brick red was
heated followed by cooling. observed
After cooling, few drops of
NaOH/ NaHCO3 were added,
followed by 2cm3 Benedicts
solution and was boiled

protein To 2cm3 of sample solution No purple color protein absent

S1, few drops of sodium observed
hydroxide solution was
added followed by addition
of 1% of CuSO4 solution
drop wise while shaking

lipids To 2cm3 of sample solution No any droplet Lipids absent

S1, few drops of Sudan III upper part of the test
solution was added followed tube was observed
by addition of few 2cm3 of
distilled water and then the
mixture was shaken
vigorously and left to stand
for about 5 minutes.

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
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SOLUTION PRACTICAL 18: NUTRITION (FOOD TEST)

Test for procedure observation Inference

Starch To 2cm3 of a sample solution Z, few No blue-black color Starch absent

drops of Iodine solution was added observed

reducing To 2cm3 of sample solution Z , equal Blue green, yellow Reducing sugar
sugar volume of Benedicts solution was added Orange and finally present
and boiled for few minutes brick red was observed

Non To 2cm3 of sample solution Z, few drops The blue color of Non reducing sugar
reducing of HCl acid solution were added and Benedicts was retained absent
sugar heated followed by cooling. After
cooling, few drops of NaOH/ NaHCO3
were added, followed by 2cm3 Benedicts
solution and was boiled

protein To 2cm3 of sample solution Z, few drops Purple color observed protein present
of sodium hydroxide solution was added
followed by addition of 1% of CuSO4
solution drop wise while shaking

lipids To 2cm3 of sample solution Z, few drops No any droplet upper Lipids absent
of Sudan III solution was added followed part of the test tube was
by addition of 2cm3of distilled water and observed
then the mixture was shaken vigorously
and left to stand for about 5 minutes.

B. I.

Food substance source of food

identified

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 Name of end product

identified

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
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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.

Specimen common name

B1 Millipede

B2 centipede

B3 Tilapia fish

B4 Moss plant

II.

Specimen kingdom phylum/division class

B1 Animalia Arphropoda Diplopoda

B2 Animalia Arphropoda chilopoda

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 it has one pair of leg per body segment
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
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 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

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
III. 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

IV. The phenomena being investigated in this experiment was osmosis Process
V. 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
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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

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 adventitious root Have tap root system present
system
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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 incomplete 4 to 5 multiple floral or petal(usually complete

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

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

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Spider Animalia Arthropoda Arachnida

Chameleon Animalia Chordata Reptilia

Quall feather Animalia Chordata Aves