1989 - WAEC Biology Past Questions and Answers - page 4
31
A dehiscent fruit formed from several fused carpels with many seeds is classified as
A
an achene
B
a capsule
C
a follicle
D
a legume
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32
The translocation of food materials in plants takes place in the
A
xylem
B
cambium
C
phloem
D
parenchyma
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33
An association between living organisms in which one lives on and feeds at the expense of the other
organism is known as
organism is known as
A
parasitism
B
commensalism
C
mutualism
D
symbiosis
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34
Which of the following statements is not correct about food chains?
A
All food chains start with a green plant
B
Food chains involve feeding relationships among organisms
C
horter food chains indicate more effective utilization of energy than longer ones
D
There is no energy loss in a food chain
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35
Which of the following characteristics is associated with commensalism?
A
Both organisms are harmful to each other
B
The association involves many organisms
C
The association is beneficial to one of the organisms
D
Both species are beneficial to each other
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36
Which of the following statements is not correct about the ecological effects of agricultural activities?
A
The use of herbicides and pesticides in farms can cause pollution
B
Bush-burning encourages desertification
C
Excessive use of fertilizers in farms may have harmful effects
D
Tillage of tropical soils with ploughs and harrows may encourage erosion
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37
Pests can be controlled without the subsequent danger of polluting the ecosystem by
A
introducing a population of species similar to that of the pest
B
increasing the population of the natural enemies of the pest
C
eliminating the natural enemies of the pest
D
keeping the population of natural enemies of the pest constant
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38
The activities of an organism which affect the survival of another organism in a habitat can be described as
A
biotic factors
B
climatic factors
C
physiographic factors
D
edaphic factors
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39
Which of the following. groups of organisms feeds directly on green plants?
A
Producer
B
Decomposer
C
Primary consumer
D
Secondary consumer
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40
Which of the following methods is used in food preservation for a long period?
A
adding oil to food
B
Exposing food to fresh air
C
keeping the food in a store
D
Warming the food daily
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