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MARANDA HIGH SCHOOL
Kenya Certificate Of Secondary Education
THE 2024 MOCK EXAMINATION
231/3 BIOLOGY PAPER 3
June, 2024 TIME: 13/4 Hrs
Name: …………………………………….…….…… Admission No:……………
Stream: ……………………….. Signature: ………......... 231/3 - BIOLOGY
Monday, 10th June, 2024
Morning
7.00 am-10.40am
Instructions
(a) Write your name, admission number, date, stream and signature in the spaces provided
above.
(b) All answers must be written in the spaces provided in the booklet.
(c) This paper consists of 8 printed pages with 3 questions. Candidates should check the
question paper to ascertain that all the pages are printed as indicated and that no
questions are missing
(d) Candidate should answer the questions in English
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FOR EXAMINERS’USE ONLY
QUESTION MAXIMUM CANDIDATE’S
SCORE SCORE
1 13
2 15
3 12
Total 40
231/3 ©The Maranda High School Mock Committee, 2024 Paper 3
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1.You are provided with specimen Q. Make a transverse section through Q to obtain two halves:
(a) (i) Carefully observe and make a drawing of one of the cut surface.
Label any two parts on the diagram. (3marks)
(b) squeeze out juice from the two halves into a beaker . Sieve the juice to obtain solution
Q1.Divide the solution into two equal amounts and transfer them into two separate test tubes and
label them as solution Q2 and Q3.Using the reagents provided ,carry out the food test to determine
the foods available in solution Q2.fill in the table below. (6marks)
FOOD TESTED PROCEDURE OBSERVATION CONCLUSION
Protein
Non-Reducing
sugar
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(c)(i) You are provided with a visking tubing 8cm long. Open and tie one end tightly with the
thread. Half fill it with the solution Q3 and tie the other end tightly with a piece of thread to avoid
leakage. Rinse the visking tubing. Measure 10ml of distilled water and put in a boiling tube and
immerse the visking tubing completely in it and leave it to stand for 15minutes.Using Benedict’s
solution only, carry out food test on the content of the boiling tube. (3 marks)
FOOD TESTED PROCEDURE OBSERVATION CONCLUSION
(ii) Account for the observation made above. (1mark)
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2. (a) Below is a photograph of a germinating seedling. Examine it.
(i) identify the type of germination shown by the seedling above. (1mark)
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(ii) As germination progresses the part labelled H straightens. Explain how this occurs. (3marks)
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(b). The photographs below are of the same mammalian vertebra showing two views of the same
bone. Examine them carefully.
(i) Identify the vertebra (1mark)
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(ii) Name the region of the body from which the bone was obtained (1mark)
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(iii) Name part X (1mark)
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(iv) State the function of part X (1mark)
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(v) Name the bone that articulate with the vertebra shown in the photograph above at:
Proximal end (1 mark)
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Distal end (1 mark)
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(c)State the functional difference between a tendon and a ligament (1 mark)
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(d) Below are photographs of specimens obtained from plants. Examine the photographs.
In the table below name the mode of dispersal and one feature that adapt each specimen to that
mode of dispersal. (4marks)
SPECIMEN MODE OF DISPERSAL ADAPTIVE FEATURE
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3. Examine photographs J and K and answer the question that follows.
(a) Identify the organ Q in photograph J and the organ in photograph K and state the class of
organisms from which each were obtained. (4mrks)
Organ Identity Organism class
Q ________________ _________________
K ________________ _________________
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(b) State the common functions performed by the organs shown in the photographs. (1mrk)
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(c) List any two adaptations that are common to organ Q and the organ in photograph K. (2marks)
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(d) (i) If the actual length of the knife shown in the photograph J is 28cm.Calculate the
magnification of the photograph. (2marks)
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(ii) Calculate the actual distance between line X and Y on photograph J. (2marks)
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(e) Name the part labeled P in photograph J. (1mark)
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