2011 WAEC Biology Practical (a) ldentify specimens M, N, and O by their common names and their scientific names....

WAEC 2011

(a) ldentify specimens M, N, and O by their common names and their scientific names.

Specimen M; Specimen N; Specimen O;

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(b)(i) Name one pest and one disease that attack the crop from which specimen O is obtained.

(ii) State one control measure for each of the pests and diseases mentioned in (b)(i).

(d) State two methods of preserving specimen N.

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Explanation

(a) ldentification of specimens M, N and 0 by their Common name and their scientific names.

Specimen	Common Name	Scientific Name
M	Coconut	Cocos nucifera
N	Sweet Pepper	Capsicum annum
O	Sweet Orange	Citrus spp.

(b)(i) Pests and Diseases that attack the crop from which specimen O (Sweet Orange) is obtained

Pests;

Aphids
Scale insets
Caterpillars of the swallow-tailed butterfly
Citrus nematodes
Red mites
Thrips
Fruit borers
Termites
Mammalian pests, e.g monkeys, apes

Diseases -

Gummosis /Collar disease
Tristeza
Citrus scab
Die backs
Citrus nematodes disease

(ii) Control measures for pests and diseases of specimen O

Pests -

Use of insecticides
Hand picking
Use of appropriate nematicide
Use of disease-resistant varieties
Soil sterilization
Setting of traps/shooting

Diseases;

Gummosis;

Growing of resistant varieties as stock
Maintain good farm sanitation
Well-drained soil
Apply coal tar around affected portion
Application of fungicide

Citrus Scab;

Treat with appropriate copper-based fungicides e.g. Bordeaux mixture
Plant scab-resistant varieties

Die - backs;

Fumigate soil with aidrin dust carbon disuiphide
Treat with furadan or carbamade

Tristeza;

Use resistant rootstocks e.g.rough lemon or Cleopatra orange

For food/refreshment.
Copra used in livestock feed.
Production of vegetable oil
Used in the manufacture of fibre for brushes and foot mats
Source of fuel Herbal medicine
Crafts/decoration
Shell used as abrasive
Coconut water is used in producing fruit juice/beverages (alcoholic non alcoholic)
Oil used for producing creams

(d) Methods of preserving specimen N (Sweet pepper)