Agricultural Science
WAEC 2008
(a) ldentify specimens l, J, and K.
Specimen I: Specimen J; Specimen K;
(b) State three functions of each of specimens I, J and K to the animal.
(c) Name the process marks in preserving fresh quantity of specimen L
(d) Give five products that can be produced from specimen L (MILK).
Explanation
(a) ldentification of Specimens
- Specimen I - Piece of liver
- J - Piece of ruminant skin
- K - Piece of rumen/part of ruminant
(b) Functions of Specimens:
I (Liver) -
- Manufactures blood proteins
- Stores vitamins
- Secretes bile
- Detoxifies poisonous substances
- Destroys old red blood cells
- Metabolizes nutrients - carbohydrates, proteins, etc./ deamination of amino acids
- Stores iron Storage of glycogen/regulation of blood sugar / excess carbohydrate
- Also stores large quantity of blood
- Regulates body temperature through metabolism of nutrient
- Storage of iron
- Synthesis of enzymes
J (Skin);
- Prevention of entry into body of dangerous substances
- Mechanical protection of the body
- Protection of body from irradiation sun rays
- Involved in the thermoregulation
- Enables animals to have sensation of touch, pain, heat or cold/response to stimuli
- Secretes oil that lubricates the skin
- Vitamin Ds synthesis with the aid of sunlight
- Storage of excess fat
- Promotion of milk since the udder is modified skin
- Secretion of sweat / excretion
K(Rumen);
- Mechanical breakdown of coarse fibrous feeds into smaller particles
- Involved in the digestion of fibrous feed by
- Vitamin B synthesis
- Absorption of Volatile Fatty Acids
- Fermentation of carbohydrate substances into simpler Compounds
- Storage of hurriedly ingested feed for further digestion later (rumination)
- Low-quality proteins are converted to higher quality proteins inside the rumen
- Propulsion of ingested feed into other stomach compartments
- Harbours millions of microbes which are fibre digestion.
(c) Process of Preserving specimen L (Milk); Pasteurization
(d) Products that can be produced from specimen L (Milk)
- Whey
- Cheese
- lce cream
- Casein
- Condensed/Canned milk
- Curd
- Butter scotch
- Butter from milk fat
- Dried milk powder
- Yoghurt
Report an Error
Ask A Question
Download App
Quick Questions
Contributions ({{ comment_count }})
Please wait...
Modal title
Report
Block User
{{ feedback_modal_data.title }}