SS 1 Assignment

SS1 AGRICULTURE SCIENCE 
SS1 BIOLOGY
SS1 CHEMISTRY 
SS1 COMMERCE
SS1 ENGLISH STUDIES ASSIGNMENT 
SS1 GEOGRAPHY
S.S.1. GOVERNMENT
SS1 PHYSICS
SS1 FOODS AND NUTRITION ASSIGNMENT
SS1 AGRICULTURE SCIENCE 

SS1 AGRICULTURE SCIENCE 

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1. DISCUSS THE HUSBANDRY OF THE THESE CROPS:
I. CASAVA
II. YAM
III. COCOA
IV. MAIZE
V. COWPEA
VI. ORANGE
VII. OIL PALM
VIII. GROUNDNUT
IX. OKRA
X. TOMATO
UNDER THE FOLLOWING HEADLINES:
I. LAND PREPARATION
II. VARIETIES
III. CLIMATIC AND SOIL REQUIREMENT
IV. CULTURAL PRACTICES
V. METHOD OF PROPAGATION
VI. PESTS AND DISEASES
VII. MATURITY PERIOD
VIII. PROCESSING AND STORAGE
2. DISCUSS THE FOLLOWING CULTURAL PRACTICES WITH TWO EXAMPLES
OF CROPS EACH:
I. SHADING
II. SUPPLYING
III. NURSERY
IV. THINNING
V. MULCHING
VI. PRUNING
VII. STAKING

SS1 BIOLOGY

SS1 BIOLOGY 

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1(A) WHAT ARE MICRO-ORGANISMS?
1(B) NAME THE FIVE (5) GROUPS OF MICRO-ORGANISMS.
1(C) EXPLAIN IN DETAIL THE FOLLOWING AND DESCRIBE THEIR STRUCTURE
AND HOW THEY CAUSE DISEASES IN THE HUMAN BODY:
I. VIRUS, II. BACTERIA.
2(A) WHAT IS A DISEASE?
2(B) NAME FIVE (5) DISEASES EACH CAUSED BY
I. VIRUSES, II. BACTERIA
2(C) STATE THE CAUSES, SYMPTOMS AND PREVENTION OF THE FOLLOWING
DISEASES:
I. MALARIA
II. SMALL POX
III. DYSENTRY
IV. RIVER BLINDNESS
3(A) WHAT ARE VECTORS?
3(B) NAME FOUR (4) VECTORS AND THE MICRO-ORGANISMS THEY CARRY AND
THE DISEASE THEY CAUSE.
4(A) STATE FIVE (5) BENEFICIAL EFFECTS OF MICRO-ORGANISMS IN
I. NATURE
II. INDUSTRIES
4(B) LIST SEVEN (7) WAYS OF CONTROLLING MICRO-ORGANISMS TO MAINTAIN
GOOD HEALTH

SS1 CHEMISTRY 

SS1 CHEMISTRY 

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1(A) DEFINE SALT.
1(B) MENTION FIVE TYPES OF SALT AND EXPLAIN EACH WITH EXAMPLES.
1(C) EXPLAIN HOW THE FOLLOWING SALTS CAN BE PREPARED IN THE
LABORATORY:
(I) SOLUBLE SALT, (II) INSOLUBLE SALT.
2(A) DEFINE THE TERM "WATER OF CRYSTALLIZATION" AND GIVE THREE
EXAMPLES OF SALTS THAT POSSESS WATER OF CRYSTALLIZATION.
2(B) EXPLAIN THE FOLLOWING PHENOMENA AND GIVE TWO EXAMPLES IN EACH
CASE:
I. EFFLORESCENCE
II. DELIQUISCENCE
III. HYGROSCOPY
2(C) WHICH OF THE SALTS ABOVE CAN BE USED AS DRYING AGENTS?

SS1 COMMERCE

SS1 COMMERCE 


DISCUSS IN NOT MORE THAN 450 WORDS COMMODITY EXCHANGE

SS1 ENGLISH STUDIES ASSIGNMENT 

SS1 ENGLISH STUDIES ASSIGNMENT 


In not less than 500 words, write an essay on the covid-19 lock down. How it affected you as an
individual and your family

SS1 GEOGRAPHY

 SS1 GEOGRAPHY


In not more than 450 words, write an essay on the population of Nigeria from after independence
till date and the current population figure for Nigeria.

S.S.1. GOVERNMENT

S.S.1. GOVERNMENT 


(1a) Explain the concept, "Exercutive arm of Government"
(b) Explain 3 ways the Exercutive arm of Government can check on the other organs of
government.
(2) Explain the steps involved in the passage of bills into laws by the legislature.

SS1 PHYSICS

SS1 PHYSICS

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Using suitable diagrams, charts, tables and graphs were necessary, write a term paper on the
following;
1a) the gravitational field.
b) the electric field
c) demagnetisation
d) conductors and insulators
2) Briefly describe the 3 ways of obtaining electric charges.
3) Using a suitable diagram, explain briefly the working principle of the Goldleaf electroscope.
4) Does 5G cause/aid the spread of corona virus? Discuss. (300 words)
{Hints: 3G, 4G and 5G all contain radio waves (on the electromagnetic spectrum) with low
frequency and non-ionizing radiation), not strong enough to heat up the human body or to
weaken the immune system, let alone transmit a virus}

SS1 FOODS AND NUTRITION ASSIGNMENT

SS1 FOODS AND NUTRITION ASSIGNMENT

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1. (a) Differentiate between cleaning agent and abrasives giving two (2) examples of each.
(b) Prepare a local VIM using egg shell.
2. (a) State ten (10) causes of accidents in the kitchen.
(b) State four (4) measures each to prevent the following in the kitchen:
i. falls
ii. burns and scalds
iii. cuts
iv. suffocation and accidental poisoning
v. electric shock
3. Define the following terms:
i. Cuts
ii. Burns
iii. Scalds
4. State four (4) items that can be found in the first aid box.