The WAEC Biology Practical is a very important part of the exam. In this section, students are tested on how well they can observe, describe, and explain real-life things they have learned in class. It is not just about reading — it’s about using your eyes, hands, and brain to understand the specimens given.
WAEC has released the list of specimens that will be used for the 2025 Biology Practical. Every school that registered for the exam will receive these same specimens for their students. So, it’s a good idea to know them early and get familiar with what they look like and how they behave.
This article will explain each specimen one by one, using easy words, so you can understand and prepare better for your exam.
Specimen A: Bean Weevil
The bean weevil is a small insect that is known for damaging stored beans. It lays eggs inside the beans, and when the eggs hatch, the young insects eat the inside of the beans, leaving holes behind.
In the practical exam, you might be asked to:
- Describe what the bean weevil looks like (its size, shape, color, and body parts).
- Say how it affects stored beans.
- Explain why farmers need to control it.
When observing this specimen, use your hand lens (magnifying glass) to see the body clearly. Take note of things like the number of legs, wings (if any), and how it moves.
Specimen B: Bean Seeds (with Holes)
These are bean seeds that have visible holes in them. The holes are usually made by the bean weevil, which you already saw in Specimen A. This damage happens when the weevil’s young ones (larvae) eat the inside of the beans.
In the exam, you may be asked to:
- Compare these damaged beans with healthy ones.
- Explain how the holes affect the bean’s ability to grow (germinate).
- Talk about the problems farmers face because of this damage.
Use your hand lens to look at how many holes there are, how deep they go, and whether there are any signs of insect activity like tiny powder or droppings.
Specimen C: Waterleaf Plant (Whole)
The waterleaf plant is a soft, leafy vegetable that grows easily in many parts of West Africa. It has green leaves and a soft stem filled with water. This plant is common in gardens and is often used for food.
In the practical exam, you might be asked to:
- Describe the parts of the plant (root, stem, and leaves).
- Explain how the plant is adapted to its environment.
- Identify if it is a monocot or dicot plant.
Make sure you look closely at the leaf shape, how the veins are arranged, and how the stem feels when you touch it. These small details can help you answer questions correctly.
Specimen D: Quill Feather of a Domestic Fowl
This is a large feather taken from a bird like a chicken. It is called a quill feather because of the strong, hollow base that looks like a tube. The feather helps the bird to fly, stay warm, and look attractive.
In the exam, you may be asked to:
- Label the parts of the feather, such as the quill (shaft), vane, and barbs.
- Explain the functions of a feather.
- Compare it with the feathers found on other parts of a bird’s body.
Hold the feather gently and look at the lines that run from the center to the edge — those are the barbs. You can also feel how light and strong the feather is.
Specimen E: Pineapple Fruit (Longitudinal Section)
This is a pineapple that has been cut lengthwise (from top to bottom) to show the inside clearly. You’ll be able to see the core, juicy flesh, and outer skin.
In the exam, you might be asked to:
- Describe the internal parts of the pineapple.
- Identify the arrangement of the fruit’s parts.
- Say what kind of fruit it is (e.g., multiple or composite fruit).
Look closely at the shape and structure of the flesh and how the small eyes (spiky parts) are arranged. Also, feel the texture and check if there’s any difference in color from the outside to the inside.
Specimen F: Orange Fruit (Transverse Section)
This is an orange that has been cut across the middle (side to side) so that the internal parts are clearly visible. You’ll see the juicy segments, seeds, and thin dividing walls between each section.
During the practical, you may be asked to:
- Draw and label the parts you can see inside the orange.
- Describe the number and shape of the fruit segments.
- Identify the part of the flower that formed the fruit.
- Compare it with another type of fruit, like the pineapple (Specimen E).
Observe the fruit’s shape, count the number of sections, and feel the texture of the skin and flesh. You might also be asked questions about how oranges help in nutrition.
Specimen G: Raw Egg of a Domestic Fowl (Freshly Procured with Shell Intact)
This is a raw egg, taken from a bird like a chicken, and it still has its full shell. You’re not expected to break it open unless instructed to. Just by looking at and handling it, you can still observe and describe many important features.
In the practical exam, you may be asked to:
- Describe the shape, size, and texture of the egg.
- Explain the protective role of the shell.
- Talk about the parts of an egg (even without opening it).
- Say whether the egg is fertilized or not, if applicable.
Feel the shell gently. Is it smooth or rough? Oval or rounder on one end? These are things you may need to describe in your answers.
Specimen H: Test Tube Containing 3 ml of Water (Placed on a Test Tube Rack)
This is a test tube that holds a small amount of water — just 3 millilitres — and it is placed on a test tube rack to keep it standing upright. This kind of setup is common in science labs and is often used for simple experiments or chemical tests.
In the practical, you might be asked to:
- Measure or estimate the volume of water.
- Identify the equipment used (test tube, water, rack).
- Say what this setup can be used for (e.g. heating, mixing, observing reactions).
You should know how to hold a test tube safely and what tools are used to measure liquids in the lab. Also, remember not to heat the test tube unless you’re told to do so.
Specimen J: Longitudinal Section of Boiled Egg (With Shell)
This is a boiled egg that has been cut lengthwise (from top to bottom) while the shell is still attached. This cut allows you to see the inside parts of the egg clearly — including the white (albumen), yolk, and the shell covering everything.
In the practical, you may be asked to:
- Identify and label the visible parts of the egg.
- Compare this boiled egg with the raw egg (Specimen G).
- Explain how heat changes the egg’s structure.
- Discuss the food value of the egg (protein, fat, etc.).
Take note of the way the yolk is placed in the center, how firm the egg white is, and how the shell still holds everything together after boiling.
Important Notes About the Specimens
WAEC included some special instructions to help schools and candidates prepare properly for the practical. These points are very important, and both students and teachers should pay attention to them:
- Group Specimens Allowed
All the specimens can be arranged and shared in groups of 5 to 10 candidates. This means not every student must have their own separate set, as long as they can see and touch the items clearly during the exam. - Labeling is Required
Every specimen must be clearly labeled with letters like A, B, C, D, E, F, G, H, and J. These labels must be attached to the correct specimen so that students don’t get confused during the practical. - No Pictures or Drawings
Schools must not use pictures or drawings of specimens unless the item listed is an image or diagram. Only real, physical specimens are allowed.
Materials Needed by Each Candidate
Every student sitting for the Biology Practical must be given some basic tools and materials to help them carry out observations and simple tests. These materials are important for handling the specimens properly and answering the questions correctly.
Here is the list of what each candidate should have:
- A hand lens (magnifying lens):
This helps students see small details on insects, seeds, leaves, and other tiny parts of the specimens. - A beaker:
Used for holding liquids or mixing solutions during simple experiments. - A plastic syringe (without needle):
Helps in drawing and measuring small amounts of liquid. It may also be used to demonstrate movement or pressure. - Sodium hydroxide solution:
This is a chemical used to test for the presence of protein when mixed with copper sulphate. - 1% Copper sulphate solution:
Also used in food tests, especially when combined with sodium hydroxide to test for proteins (biuret test). - A scalpel:
A small, sharp cutting tool used to open or slice specimens neatly — like fruits or eggs. - A test tube:
Used for holding small quantities of liquid or for carrying out reactions. - A test tube rack:
Holds test tubes in an upright position during the practical. - A Bunsen burner:
Provides heat for experiments that require boiling or heating a substance. Schools should ensure this is safely handled.
Final Tips for WAEC Biology Practical 2025
Getting ready for the Biology Practical is not just about knowing the specimens — it’s also about understanding how to use the materials and answer questions correctly. Here are some simple tips to help you do well:
- Know your specimens:
Don’t just memorize names. Try to understand what each specimen looks like, its parts, and its uses or effects in nature. - Practice describing and drawing:
You might be asked to draw some of the specimens or label their parts. Practice neat drawings and clear labeling. - Understand common experiments:
Learn how to use sodium hydroxide and copper sulphate in food tests. You should also know the proper way to handle lab equipment like test tubes, syringes, and the Bunsen burner. - Use your hand lens:
This tool helps you see tiny details. Practice using it at home if possible, so you’re not confused during the exam. - Be calm and careful:
During the practical, take your time. Observe each specimen well, think before you write, and follow the exam instructions properly.
Conclusion
The Biology Practical is a great chance to show how well you understand real-life science. With this guide, you now know the exact specimens and materials WAEC will use in 2025. Go through each one slowly, practice your observations, and stay confident. You’ve got this!