Sie sind auf Seite 1von 5

Animal Science

Easy

1. Combination of anabolic and catabolic reactions occurring in the body with the liberation of
energy. It involves all the chemical reactions performed by the cells to use the basic units of
the nutrients for their specific functions:
a. nutrition d. excretion
b. metabolism e. respiration
c. digestion

2. Complex protein produced in living cells that causes changes in other substances within the body
without being changed itself (organic catalyst):

a. enzymes d. plasma
b. genes e. blood
c. protein

3. The process of providing oxygen to the cells of the body and removing carbon dioxide from
them:
a. digestion d. respiration
b. excretion e. nutrition
c. perspiration

4. To inoculate – with a mildly toxic preparation of bacteria or a virus of specific disease to prevent
or lessen the effects of that disease:
a. culling d. deglutition
b. vaccination e. fecundation
c. parturition

5. The process of producing and secreting milk in order to nourish the young:
a. mastication d. lactation
b. conception e. fertilization
c. emaciation

6. It is the series of processes by which an organism takes in and assimilates food for promoting
growth and replacing worn-out or injured tissues:
a. digestion d. metabolism
b. lactation e. regeneration
c. nutrition

7. Term usually applied to microorganisms that require oxygen to live and reproduce:
a. anaerobic d. aerobic
b. mesophilic e. homeothermic
c. thermophilic

8. A habit of some fowls of picking at or eating other fowls:


a. cannibalism d. curing
b. mating e. nicking
c. underpinning

9. The art and science of the genetic improvement of farm animals:


a. animal husbandry d. zoology
b. animal marketing e. animal physiology
c. animal breeding

10. The term applied for the carcass or carcass parts coming from animals sufficiently mature and
healthy:
a. meat b. milk c. hide d. organ e. shote
11. The term applied for the meat of a goat:
a. cara-beef b. veal c. mutton d. pork e. chevon

12. Meat that has not undergone any substantial change from the time of slaughter:
a. meat-by-product d. corned meat
b. hot meat e. fresh meat
c. hot boned meat

13. Term used for meats coming from an illegal source:


a. meat-by-product d. corned meat
b. hot meat e. fresh meat
c. hot boned meat

14. The removal of the testicles whether by surgical or chemical means:


a. oviposition d. kidding
b. unsoundness e. shearling
c. caponization

15. Dried milk obtained by evaporating the moisture from milk solids:
a. certified milk d. condensed milk
b. powder milk e. evaporated milk
c. filled milk

16. It is a process of destroying most disease-producing microorganisms and limiting fermentation


in milk subjected to heating for a definite time at a definite temperature and thereafter cooling
it immediately:
a. evaporation d. fabrication
b. pasteurization e. condensation
c. homogenization

17. Concentrated milk to which sugar has been added. It has 27 percent water, 8.1 percent protein,
54.8 percent lactose, and 1.7 percent mineral:
a. certified milk d. condensed milk
b. powder milk e. evaporated milk
c. filled milk

18. Term applied for slaughtering an animal which is already dead of some causes prior to
slaughter:
a. flaying d. fabrication b. curing
e. cold slaughter
c. abattoir

19. A group of animals, which possesses certain characteristics that are common to individuals
within that group of animals within the same species:
a. breed b. family c. spray d. gait e. strain

20. The term applied for the meat of a young sheep:


a. pork b. lamb c. mutton d. chevon e. beef

Moderate

1. Term applied to animals whose body temperature varies directly with that of the environment:
a. poikilotherms d. aerobic
b. homeotherms e. anaerobic
c. mesophilic

2. A process of inducing fertilization in the female reproductive tract without the benefit of sexual
contact between the male and female animal:
a. selection d. random mating
b. crossbreeding e. artificial insemination
c. inbreeding

3. Hormone secreted by the neurohypophysis or posterior pituitary lobe which is important in


conserving body water by reducing urine formation:
a. vasopression d. calcitonin
b. dystocia e. oxytocin
c. impression

4. Severe reaction that occurs in some individual following introduction of antigens into their
bodies:
a. agalactia d. immunization
b. allergy e. defecation
c. bulling

5. Simply means separation or sorting out and refers to the way in which the genes separate out
in subsequent generations:
a. culling d. segregation
b. phenotype e. pedigree
c. genotype

6. The period during which the reproductive organs first become functional:
a. fertilization d. puberty
b. weaning e. ovulation
c. finishing

7. The term referring to the wool covering of the sheep:


a. fleece d. noils
b. pelt e. woolen
c. worsted

8. A technique wherein a young embryo is collected from a donor female parent and then implanted
into the uterus of a recipient female parent:
a. artificial insemination d. mastication
b. random mating e. breeding
c. embryo transfer

9. A process by which the female animal is induced to simultaneously ovulate more eggs than what
is normally shed:
a. artificial insemination d. mastication
b. random mating e. multiple ovulation
c. embryo transfer

10. Branch of physiology dealing with the coordination of various body tissues by chemical
mediators produced by restricted areas of the body and transported through the circulatory
system to the organ or tissue on which they exert their effects:
a. neurology d. endocrinology
b. cardiology e. parasitology
c. fecundology

11. The hormone that causes ovulation of matured follicles:


a. calcitonin d. oxytocin
b. vasopression e. luteinizing hormone
c. toxins

12. Term applied in referring to an animal of mixed or unknown breeding:


a. molt b. mongrel c. gait d. stride e. cud
13. A relatively small area in which cattle are confined indefinitely as opposed to being allowed to
have a free access to pasture:
a. pen b. Lucerne c. drylot d. molt e. brood

14. A term commonly used to denote a piglet of small size in relation to his/her littermates:
a. runt b. gilt c. sow d. barrow e. shote

15. The addition of salt with or without nitrate, nitrite, and sugar for the purpose of lengthening
shelf life and/or enhancing the development of odor, color, and flavor:
a. flaying d. farrowing
b. freezing e. gelding
c. curing

16. Period of heat and greatest receptivity to male, rapture of ovarian follicles in most farm animals:
a. proestrus d. postestrus
b. estrus e. diestrus
c. metestrus

17. The term referring to the act or process of giving birth to a young:
a. ovulation b. parturition c. gestation d. lactation e. mastication

18. Classification of protein which consist of polypeptide chains arranged in parallel along a single
axis to yield long fibers or sheets and constitute about 30% of total protein in animal body:
a. fibrous b. simple c. conjugated d. irregular e. uniparous

19. The process of eliminating non-profitable or non-productive or undesirable individuals:


a. segregation b. separation c. culling d. nicking e. candling

20. A form in which the toxins produced by pathogenic bacteria enter the blood stream from a local
lesion and are distributed throughout the body:
a. toxins b. serum c.contagious d. epizootic e. toximia

Difficult

1. The scientific name for pigeon:


a. Columbia livia
b. Anser domesticus
c. Gallus gallus
d. Numida meleagris
e. Coturnix coturnix

2. The scientific name for sheep:


a. Capra hircus
b. Sus domesticus
c. Bubalus Bubalis
d. Ovis aries
e. Camelus dromedaries

3. The scientific name for Oriental Cattle:


a. Bos taurus
b. Bos indicus
c. Bubalus bubalis
d. Sus scrofa
e. Ovis aries

4. The common name for Capra hircus:


a. sheep b. pig c. mule d. horse e. goat

5. The common name for Camelus dromedaries:


a. camel b. buffalo c. rabbit d. guinea pig e. goat
6. The common name for Anser domesticus:
a. chicken b. goose c. duck d. turkey e. guinea fowl
ANSWER KEY

EASY MODERATE DIFFICULT

1. b 11. e 1. a 11. e 1. a

2. a 12. e 2. e 12. b 2. d

3. d 13. b 3. a 13. c 3. b

4. b 14. c 4. b 14. a 4. e

5. d 15. b 5. d 15. c 5. a

6. c 16. b 6. d 16. b 6. b

7. d 17. d 7. a 17. b

8. a 18. e 8. c 18. a

9. c 19. a 9. e 19. c

10. a 20. b 10. d 20. e