*WAEC HEALTH EDUCATION*

*NUMBER THREE*

(3a)
(PICK TWO ONLY)
(i) Eating too quickly without properly chewing food.
(ii) Talking or laughing while eating.
(iii) Eating while lying down.
(iv) Drinking alcohol excessively before or during meals.
(v) Putting non-food objects into the mouth.

(3b)
(i) Encourage the person to cough forcefully to try to dislodge the object.
(ii) Perform the Heimlich maneuver if the person cannot cough or speak.
(iii) Call emergency medical services immediately if the object is not expelled.
(iv) If the person becomes unconscious, begin CPR and continue until professional help arrives.

(3c)
(PICK FOUR ONLY)
(i) Chew food thoroughly before swallowing.
(ii) Avoid talking or laughing while eating.
(iii) Do not eat while lying down.
(iv) Supervise young children during meals.
(v) Avoid giving small, hard foods to infants and toddlers.
(vi) Keep small objects like coins and toy parts away from children's reach.
(vii) Educate children not to put non-food items in their mouths.
(viii) Avoid alcohol consumption during meals, especially in excess, as it may dull the swallowing reflex.

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*WAEC HEALTH EDUCATION*

*NUMBER TWO*

(2a)
X: Refrigeration
Y: Smoking

(2bi)
X - REFRIGERATION:
(PICK TWO ONLY)
(i) Slows down the growth of bacteria and molds
(ii) Preserves the freshness, taste, and texture of food
(iii) Reduces food spoilage and waste
(iv) Allows storage of perishable foods like milk, meat, and vegetables
(v) Convenient and easy to use for daily food storage

(2bii)
Y - SMOKING:
(PICK TWO ONLY)
(i) Preserves food by reducing moisture content
(ii) Imparts a unique smoky flavor to food
(iii) Deters insects and microorganisms from contaminating food
(iv) Extends the shelf life of fish, meat, and some vegetables
(v) Requires no refrigeration, making it suitable for rural and remote areas

(2c)
(PICK FOUR ONLY)
(i) Drying
(ii) Salting
(iii) Canning
(iv) Freezing
(v) Pickling
(vi) Pasteurization
(vii) Fermentation
(viii) Vacuum sealing

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*WAEC HEALTH SCIENCE*

*NUMBER FOUR*

(4a)
(i) Tibia
(ii) Fibula
(iii) Talus
(iv) Calcaneus

(4b)
(i) Hinge joint
(ii) Gliding joint

(4c)
(PICK ANY THREE)
(i) Sprain
(ii) Fracture
(iii) Dislocation
(iv) Contusion (bruise)
(v) Tendon rupture

(4d)
(PICK ANY ONE)
(i) Athlete’s foot
(ii) Ringworm
(iii) Toenail fungus
(iv) Candidiasis

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*WAEC HEALTH EDUCATION*

*NUMBER ONE*

(1a)
Rat

(1b)
(PICK THREE ONLY)
(i) Plague
(ii) Leptospirosis
(iii) Rat-bite fever
(iv) Hantavirus infection
(v) Salmonellosis
(vi) Lassa fever
(vii) Tularemia

(1c)
(PICK THREE ONLY)
(i) Transmission of life-threatening diseases
(ii) Contamination of food and water supplies
(iii) Damage to crops and stored food
(iv) Structural damage to buildings and wiring
(v) Psychological stress and fear
(vi) Financial loss due to property damage and disease treatment
(vii) Increased risk of zoonotic outbreaks in communities

(1d)
(PICK THREE ONLY)
(i) Proper disposal of garbage and waste
(ii) Sealing cracks and holes in buildings
(iii) Storing food in sealed containers
(iv) Using traps to capture rats
(v) Applying rodenticides responsibly
(vi) Maintaining clean and clutter-free environments
(vii) Eliminating sources of standing water and food scraps

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*WAEC HEALTH SCIENCE*

*NUMBER FIVE*

(5a)
Mouth-to-mouth resuscitation

(5b)
(PICK ANY FIVE)
(i) Drowning
(ii) Choking
(iii) Electric shock
(iv) Drug overdose
(v) Suffocation
(vi) Cardiac arrest
(vii) Asthma attack with respiratory failure
(viii) Head trauma causing unconsciousness and stopped breathing

(5c)
(PICK ANY FIVE)
(i) Check if the victim is responsive and breathing.
(ii) Call for emergency medical help.
(iii) Place the victim on their back on a flat surface.
(iv) Open the airway by tilting the head back and lifting the chin.
(v) Pinch the nose shut and create a seal over the victim’s mouth.
(vi) Give two slow breaths, watching for the chest to rise.
(vii) Continue with one breath every 5–6 seconds if there's a pulse but no breathing.
(viii) Recheck pulse and breathing every 2 minutes, and continue until medical help arrives.

(5d)
(PICK ANY THREE)
(i) Mouth-to-nose resuscitation
(ii) Chest compressions (Cardiopulmonary Resuscitation - CPR)
(iii) Use of Automated External Defibrillator (AED)
(iv) Compression-only CPR
(v) Bag-valve-mask ventilation
(vi) Mechanical ventilator support (in hospitals)

(5e)
(PICK ANY FOUR)
(i) Paramedics
(ii) Nurses
(iii) Doctors
(iv) Trained first aiders
(v) Lifeguards
(vi) Firefighters
(vii) Emergency medical technicians (EMTs)

(5f)
(PICK ANY FOUR)
(i) Pocket face mask
(ii) Bag-valve mask (BVM)
(iii) Oxygen cylinder with mask
(iv) Automated External Defibrillator (AED)
(v) Suction device
(vi) Airway adjuncts (e.g., oropharyngeal airway)
(vii) Resuscitation manikin (for training)

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*WAEC HEALTH EDUCATION*

*NUMBER SIX*

(6a)
Human dentition (teeth)

(6b)
(PICK FOUR ONLY)
(i) Brush the teeth twice daily with fluoride toothpaste.
(ii) Floss regularly to remove food particles between teeth.
(iii) Rinse the mouth with clean water after meals.
(iv) Avoid excessive intake of sugary foods and drinks.
(v) Visit the dentist regularly for dental check-ups.
(vi) Avoid using teeth to open bottles or crack hard objects.
(vii) Eat a balanced diet rich in calcium and vitamins.
(viii) Use a proper toothbrush and replace it regularly.

(6c)
(i) Enamel
(ii) Dentine
(iii) Pulp cavity

(6d)
A dentist.

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WAEC 2025 MIDNIGHT QUESTION AND ANSWER  PAYMENTS!!!.

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WAEC 2025 MIDNIGHT QUESTION AND ANSWER  PAYMENTS!!!.

ALL SUBJECTS(COURSES)+PRACTICAL : ₦15,000


ALL SCIENCE SUBJECTS : ₦8,000


ALL ART SUBJECTS : ₦7,000


ALL COMMERCIAL SUBJECTS : ₦ 7,000


PAY INTO THE ACCOUNT BELOW
ACCOUNT NO:9056863938
ACCOUNT NAME: BLESSING
BANK: PALM PAY / OPAY BANK
Pls drop payment proves after payment done


WHATSAPP EXAMKEY 09056863938 ONLY FOR YOUR PAYMENT!!!.

TEXT ME NOW ON WHATSAPP👇
http://wa.me/+2349056863938
http://wa.me/+2349056863938
http://wa.me/+2349056863938.

*WAEC BIOLOGY SPECIMENS & GUIDELINES*

▪️ *SPECIMEN A* – Bean Weevil

*Description:* A small insect pest (Callosobruchus maculatus) that attacks stored beans.
*Importance/Uses* :

i. To study biological control and pest infestation.
ii. Helps identify life cycle stages of insects (egg, larva, pupa, adult).
iii. Demonstrates the impact of pests on agricultural productivity.
iv. Encourages awareness of post-harvest food loss.

▪️ *SPECIMEN B* – Bean Seeds (with holes)

*Description* : Damaged seeds showing holes bored by pests like the bean weevil.
*Importance/Uses* :

i. To show evidence of pest infestation.
ii. Used for comparing healthy and infested seeds.
iii. Encourages learning of seed viability and storage conditions.
iv. Helps link physical signs to causative organisms

▪️ *SPECIMEN C* – Waterleaf Plant (Whole)

*Description* : A whole plant of Talinum triangulare including root, stem, and leaves.
*Importance/Uses* :

i. To study plant morphology (root, stem, leaves).
ii. Identification of leaf type and arrangement.
iii. Demonstrates adaptations for photosynthesis and water retention.
iv. Used in experiments on transpiration and osmosis.

▪️ *SPECIMEN D* – Quill Feather of a Domestic Fowl

*Description* : A long feather from a bird with a stiff central shaft.
*Importance/Uses* :

i. To study adaptations in birds for flight.
ii. Identification of feather parts: rachis, vane, barbs, barbules.
iii. Demonstrates insulation and waterproofing functions.
iv. Used in classification under vertebrate characteristics.

▪️ *SPECIMEN E* – Pineapple Fruit (Longitudinal Section)

*Description* : A vertical cut showing internal fruit structure.
*Importance/Uses* :

i. Helps study composite (multiple) fruit structure.
ii. Demonstrates arrangement of fruitlets (eyes).
iii. Used to identify parts of a fruit: pericarp, seeds, core.
iv. Can lead into discussions of vegetative propagation.

▪️ *SPECIMEN F* – Orange Fruit (Transverse Section)

*Description* : Cross-section showing internal segments and juice sacs.
*Importance/Uses* :

i. Identifies simple fleshy fruits (hesperidium).
ii. Used to label pericarp, endocarp, seeds, and segments.
iii. Helps understand fruit development from ovary.
iv. Shows seed dispersal methods.

▪️ *SPECIMEN G* – Raw Egg of a Domestic Fowl (With Shell)

*Description* : A freshly collected raw egg, intact.
*Importance/Uses* :

i. Demonstrates structure of animal eggs.
ii. Used to study components like albumen, yolk, shell, chalaza.
iii. Important for comparative embryology.
iv. Can be used in osmosis experiments (if shell is removed).

▪️ *SPECIMEN H* – Test Tube Containing 3 ml of Water

*Description* : Standard glass test tube with 3 ml of distilled water.
*Importance/Uses* :

i. Serves as solvent or medium in food tests (e.g., protein, starch).
ii. Facilitates mixing of reagents.
iii. Used for heating and boiling samples in the lab.
iv. Demonstrates measurement and volume handling.

▪️ *SPECIMEN J* – Longitudinal Section of Boiled Egg (With Shell)

*Description* : Boiled egg cut lengthwise to show internal parts.
*Importance/Uses* :

i. Demonstrates changes due to heat denaturation of protein.
ii. Helps identify parts of an egg post-cooking.
iii. Can be compared with raw egg to observe physical and chemical changes.
iv. Useful for discussing nutrition (protein source).

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WAEC AGRIC SPECIMEN & GUIDELINES

▪️ *SPECIMEN A* – Ammonium Sulphate (Labelled)

Description:* A white crystalline inorganic fertilizer.
*Importance/Uses:

i. Supplies nitrogen to plants, essential for leaf and stem growth.
ii. Improves soil fertility, especially in alkaline soils (it’s slightly acidic).
iii. Commonly used in vegetables, cereals, and pastures.

▪️ *SPECIMEN B* – Muriate of Potash (Labelled)

Description:Also known as potassium chloride (KCl), a reddish or white salt.
Importance/Uses :

i. Rich in potassium, essential for fruit development and disease resistance.
ii. Promotes root development and water regulation.
iii. Used in root crops like cassava and potatoes.

▪️ SPECIMEN C – Cow Dung

Description: Animal waste excreta, often used in raw or composted form.
Importance/Uses :

i. Acts as organic manure, improving soil structure and microbial activity.
ii. ncreases water retention and fertility in poor soils.
iii. Used in biogas production and organic farming.

▪️ *SPECIMEN D* – Compost (Labelled)

*Description* : Decomposed organic matter from plant and animal remains.
*Importance/Uses* :

i. Serves as natural fertilizer, returning nutrients to the soil.
ii. Enhances soil texture and moisture-holding capacity.
iii. Encourages sustainable farming by reducing chemical input.

▪️ *SPECIMEN E* – Cutlass

*Description:* A handheld cutting tool with a broad blade.
*Importance/Uses:*

i. Used for clearing bushes, weeding, and harvesting crops.
ii. Essential in manual farm operations, especially in small-scale farms.
iii. Aids in land preparation before planting.

▪️ *SPECIMEN F* – Spade

*Description:* A digging tool with a flat, broad blade and long handle.
*Importance/Uses:*

i. Used for digging, turning, and lifting soil.
ii. Helps in planting, transplanting, and soil amendment.
iii. A key tool in nursery and garden maintenance.

▪️ *SPECIMEN G* – Wheelbarrow

*Description:* A one-wheeled cart for transporting loads.
*Importance/Uses:*

i. Used for carrying soil, manure, tools, and harvested crops.
ii. Reduces manual labor and increases efficiency.
iii. Essential in construction and landscaping on farms.

▪️ *SPECIMEN H* – Yam Beetle

*Description:* A destructive insect pest that bores into yam tubers.
*Importance/Uses:*

i. Demonstrates pest damage symptoms on crops.
ii. Aids in teaching integrated pest management (IPM).
iii. Important for studying post-harvest loss in yams.

▪️ *SPECIMEN I* – Cowpea Weevil

*Description:* A beetle that infests cowpea seeds in storage.
*Importance/Uses:*

i. Used to study storage pests and infestation.
ii. Helps in learning preventive and control measures like airtight storage.
iii. Demonstrates effects of poor storage practices on legumes.

▪️ *SPECIMEN J* – Centrosema pubescens

*Description:* A creeping leguminous cover crop with purple flowers.
*Importance/Uses:*

i. Used for soil cover and erosion control.
ii. Improves soil nitrogen content through nitrogen fixation.
iii. Serves as forage for livestock.

▪️ *SPECIMEN K* – Spear Grass

*Description:* A common perennial weed with spear-like sharp tips.
*Importance/Uses:*

I. Used to teach weed identification.
ii. Helps in understanding weed control strategies.
iii. Demonstrates competition between crops and weeds.

▪️ *SPECIMEN L* – Gizzard (Chicken)

*Description:* A muscular part of a bird’s digestive system.
*Importance/Uses:*

i. Shows adaptations of poultry for grinding food.
ii. Helps in explaining mechanical digestion in birds.
iii. Important in comparative anatomy with mammals.

▪️ *SPECIMEN M* – Goat Skin (Fresh, With Hairs Intact)

*Description:* Skin from a goat, unprocessed, with hair.
*Importance/Uses:*

i. Used to explain structure and functions of animal skin.
ii. Demonstrates adaptations to the environment (e.g., hair for protection).
iii. Used to teach about hide and leather processing.

▪️ *SPECIMEN N* – Horn

*Description:* A hard, pointed projection from the head of animals like goats or cattle.
*Importance/Uses:*

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