TEST OF PRACTICAL KNOWLEDGE QUESTION (a)(i) Mention two products which could be obtained from specimen K (Fresh Milk) (ii) Name the method by which specimen...

Answer Details

(a)

(i) Products that Could bo Obtained from Fresh Milk;

Butter Milk.

- Butter.

-Condensed Milk.

-Ice Cream.

-Cheese.

- Evaporated milk.

-Powdered milk/skimmed milk.

-Yoghurt.-Casein.

(ii) Method of Making Milk Wholesome for Human Consumption;

- Pasteurization/boiling/heating.

-Sterilization/irradiation

(b)

(i) Functions of Gizzard in Farm Animals;

- Helps in grinding of feed.

- Mixes/churns feed.

-Moistens feed.-Stores feed.

(ii) Features of Gizzard which Enables it to Perform its Functions;

- Thick/muscular wall.

-Presence of stone/grits/gastroliths/pebbles.

-Tough/rough lining/coilin layer.

(c) Ways of Preserving Meat;

- Cold blast/refrigeration freezing.

- Salting.-Frying.-Boiling.

-Oven drying/sun drying/drying.

-Smoking/roasting.

-Canning.

(d) Responses of Chicken to;

- Excessive Heat

- Birds tend to move away from the heat source.

- Birds crowd up close to the edge of the brooder house.

- Reduced feed intake.

- Increased water intake.

-Dehydration/panting.

-Death

(ii) Insufficient Heat;

- Crowd close to heat source.

- Stampeding.

-Death/suffocation.

- Curdle together in groups.

- Increase feed intake.

(iii) Optimum Heat;

- Evenly spread out in brooder house.

- Birds are active.

- Eat and drink normally.