2026 WAEC Biology Practical Specimens Explained

- June 02, 2026

Quick Classification of the Specimens

Specimen	Name	Category
A	Groundnut pods	Fruit/Seed
B	Crushed roasted groundnut	Food sample
C	Water	Abiotic factor
D	Salt solution	Abiotic factor
E	Sandy soil	Abiotic factor
F	Alimentary canal (mammal)	Animal organ system
G	Mistletoe on host plant	Parasitism
H	Evaporated milk	Food sample
J	Fresh fish	Vertebrate
K	Dry maize grain	Seed
L	Tomato paste	Processed food
M	Fresh tomato fruit	Fruit
N	Rotten tomato fruit	Decomposing fruit
P	Thermometer	Measuring instrument
Q	Metre rule	Measuring instrument
R	Quadrat	Ecological instrument

50 LIKELY QUESTIONS AND ANSWERS

SECTION A: GROUNDNUT, MAIZE, MILK, AND FOOD TESTS

1. Identify specimens A and K.

A—Groundnut pod
K—Maize grain

2. State the class of food predominantly stored in specimen A.

Lipid (oil/fat)

3. State the class of food predominantly stored in specimen K.

Carbohydrate (starch)

4. Name the cotyledon type found in specimen A.

Dicotyledonous seed

5. Name the cotyledon type found in specimen K.

Monocotyledonous seed

6. State three observable features of specimen A.

Brown in colour
Dry pod
Contains seeds

7. State three observable features of specimen K.

Yellow/cream-colored
Hard and dry
Small grain with pointed end

8. State two economic importance of specimen A.

Source of cooking oil
Source of food/protein

9. State two economic importances of specimen K.

Human food
Livestock feed

10. Tabulate three differences between A and K.

Groundnut (A)	Maize Grain (K)
1. Dicot seed	Monocot seed
2. Rich in oil	Rich in starch
3. Enclosed in pod	Not enclosed in pod

11. State the food test used to detect fats/oils in specimen B.

Grease spot test (or ethanol emulsion test)

12. State the expected result if specimen B is tested for lipids.

Permanent, translucent, greasy stain forms

13. State one food substance present in specimen H.

Protein

14. Name the reagent used to test protein in specimen H.

Biuret reagent

15. State the expected result of the protein test on specimen H.

Violet/purple color appears

SECTION B: TOMATOES

16. Identify specimens M and N.

M – Fresh tomato fruit
N—Rotten tomato fruit

17. State three observable differences between M and N.

M	N
1. Firm	Soft
2. Fresh smell	Offensive smell
3. Bright red	Discolored

18. Suggest the biological process responsible for N.

Decomposition (rotting)

19. Name the organisms likely responsible for N.

Fungi
Bacteria

20. State two economic importance of M.

Food source
Used in making stew/soup

21. State two harmful effects associated with N.

Food poisoning
Economic loss

22. State one method of preventing the condition observed in N.

Refrigeration

23. State three conditions that favor the development of N.

Moisture
Warm temperature
Presence of microorganisms

SECTION C: ALIMENTARY CANAL

24. Identify specimen F.

Mammalian alimentary canal

25. Name the organ through which food enters specimen F.

Oesophagus

26. Name the organ where specimen F terminates.

Stomach

27. State the function of the esophagus.

Passage of food to the stomach

28. State the function of the stomach.

Digestion and temporary storage of food

29. State three observable features of the stomach.

Sac-like structure
Muscular wall
Wider than the esophagus

30. State two digestive enzymes active in the stomach.

Pepsin
Rennin (especially in young mammals)

31. State two adaptations of the stomach for digestion.

Thick muscular walls
Presence of gastric glands

32. State two differences between mechanical and chemical digestion.

Mechanical Digestion	Chemical Digestion
1. Physical breakdown	Enzymatic breakdown
2. No enzymes involved	Enzymes involved

SECTION D: FISH

33. Identify specimen J.

Fish

34. State the habitat of specimen J.

Aquatic habitat

35. State the respiratory organ of specimen J.

Gills

36. State three observable external features of specimen J.

Scales
Fins
Eyes

37. State two functions of the caudal fin.

Propulsion
Direction during swimming

38. State two functions of scales.

Protection
Reduce friction in water

39. State three adaptive features of fish for aquatic life.

Streamlined body
Gills for respiration
Fins for movement

40. State two economic importance of fish.

Source of protein
Source of income

SECTION E: PARASITISM AND ECOLOGY

41. Identify the ecological relationship represented by specimen G.

Parasitism

42. Name the parasite in specimen G.

Mistletoe

43. Name the organism on which the parasite grows.

Host plant

44. State two harmful effects of the parasite on the host plant.

Reduces nutrients available to host
Causes poor growth

45. State two adaptations of the parasite for survival.

Haustoria for absorption
Ability to attach firmly to host

SECTION F: ECOLOGICAL INSTRUMENTS AND ABIOTIC FACTORS

46. Identify specimen R and state its ecological use.

Quadrat
Used for estimating population density/distribution of organisms

47. State two advantages of using a quadrat in ecological studies.

Simple to use
Gives reliable population estimates

48. Identify specimen P and state its function.

Thermometer
Measures temperature

49. State the environmental factor measured by specimen P.

Temperature

50. Distinguish between specimens C and D with respect to their effect on plant cells.

Water (C)	Salt Solution (D)
Causes turgidity	Causes plasmolysis
Water enters cells	Water leaves cells

WAEC HOTSPOT: LIKELY COMPARISON TABLE

Groundnut (A) vs Maize Grain (K)

Groundnut	Maize Grain
Dicotyledon	Monocotyledon
Two cotyledons	One cotyledon
Stores oil	Stores starch
Pod fruit	Caryopsis fruit
Reticulate venation plant	Parallel venation plant

Fresh Tomato (M) vs Rotten Tomato (N)

Fresh Tomato	Rotten Tomato
Firm	Soft
Pleasant smell	Offensive smell
No fungal growth	Fungal growth may be present
Fresh red colour	Dull/discoloured
Edible	Usually not edible

These answers follow the pattern WAEC examiners commonly accept in biology practical marking schemes.

Comments