Animal Biology
1) Bacteria reproduce by ___________________________________________
2) Compare the digestion process of a named monogastric and a named ruminant.
3) Differentiate between a herbivore, omnivore and carnivore.
4) Differentiate between an autotroph and a heterotroph.
5) Differentiate between an endoskeleton and an exoskeleton and give an example of each.
6) Differentiate between monogastric and a ruminant.
7) Differentiate between monosaccharides, disaccharide and polysaccharides. Give an
example.
8) Differentiate between physical and chemical digestion.
9) Distinguish between the Hepatic and the Hepatic Portal Veins.
10) Draw a labelled diagram of the following:
(i)
Life cycle of Fasciola hepatica
11) Explain using a labelled diagram the digestive system of a ruminant.
12) How does an invertebrate differ to a vertebrate? Give an example.
13) How does the lymphatic system aid the digestive system?
14) Name all the food constituents. Give a function and source of each one.
15) Name an enzyme that would break down proteins?
16) Name and explain the 5 stages of digestion.
17) Name one animal organism of agricultural importance from within each of the
following: Annelida, Mollusca, Arthropoda, Platyhelmenthes.
18) Name the 4 types of teeth.
19) Name the 4 types of teeth?
20) Name the 7 phylum’s, 7 characteristics and 7 examples:
Phylum’s
Characteristic
1)
2)
3)
4)
5)
6)
7)
21) Name the body parts of an insect and of a spider.
Example
22) Name the stages of the life cycle of an insect.
23) Name three ways of controlling the mud snail population
24) Name three ways of controlling the mud snail population
25) Red water fever is an example of Phylum ___________________________
26) State two functions of the liver of a farm animal.
27) What are Chaetae used for?
28) What are pseudopodia?
29) What are the functions of the liver?
30) What is a co enzyme?
31) What is a parasite?
32) What is amylase so important?
33) What is an amino acid?
34) What is an enzyme?
35) What is chitin?
36) What is meant by an ungulate? Give an example?
37) What is meant by homoeothermic?
38) What is meant by osmo-regulation?
39) What is meant by peristalsis?
40) What is meant by photosynthesis?
41) What is meant by the hepatic portal system?
42) What is the formula for carbohydrates?
43) What is the function of bile?
44) What is the function of pancreatic juices?
45) What is the function of the epiglottis?
46) What is the function of the large and small intestine?
47) What is the Latin name for the earthworm?
48) What is the Latin name for the Mud Snail?
49) What is the optimum temperature and pH does amylase work at? Why?
50) Where are the sphincter muscles located? What are they? Name 3 sphincter muscles
located on the digestive systems.
51) Why are earthworms so important to agriculture?
52) Why is fibre so important to the diet?
53) Why is food necessary to all animals?
54) Why is water so important to the digestive system?
Beef and Dairy
1) Approximately how many dairy cows are there in Ireland?
2) Approximately what percentage of Irish farming is beef and dairy?
i. At housing for the first winter.
ii. At slaughter at 24 months.
iii. At start of grazing for the second summer.
3) Briefly describe what is meant by a two year “calf to beef” system.
4) Describe a named dairy enterprise under the following headings: Health, Diet &
Feeding, Housing, and Breeding.
5) Describe how bacteria present in a sample of milk may be grown in the laboratory for
counting.
6) Describe how the health of a calf is influenced by an intake of Colostrum after birth.
7) Describe how you would manage a dairy enterprise.
8) Describe how you would rear a suitable replacement heifer (from 0 to 24months).
9) Describe the characteristics used when selecting female breeding stock for a named
farm animal.
10) Describe the feeding programme for a calf from birth to weaning stage.
11) Describe the location and the types of meat found on a beef animal.
12) Describe the methods used to control the population of micro organisms in a milking
unit on a farm.
13) Differentiate between the conformation of a beef and dairy animal?
14) Explain the following
Terms
Cow
Heifer
Bull
Bullock
Definition
Store
Weanling
Yearlings
15) Explain how grass yield and stocking rate influence production in a summer grazing
beef system.
16) Explain what is meant by a “leader-follower” system of grazing and outline the
advantages of such a system.
17) Explain what is meant by condition scoring of cows.
18) Explain what is meant by performance testing of beef bulls.
19) Give 3 reasons why cattle were bred for in the past.
20) Give 3 reasons why must calves graze ahead of older animals.
21) Give 5 reasons as to why you would cull an animal from the heard.
22) Give a scientific explanation for teat dipping of cows after milking.
23) Give target weights and dates for dairy?
24) Give the advantages of AI over having a bull on the farm.
25) Give the compositional difference between biestings and whole milk.
26) Give the list of animal from best to worst for production of beef.
27) Give the order of sequence for the feeding of a calf from birth to 2 years.
28) Give three rules for successful calf management?
29) Give two reasons why most animals reared are steers (castrated males) and not bulls.
30) How are cows dried off?
31) How can a farmer ensure that milk production is a low cost system?
32) How can diet affect the butterfat content of milk? Give an example.
33) How can farmers ensure that they have enough food for their animals during winter
without resorting to buying in silage?
34) How can hygiene be improved in a milking parlour?
35) How can you prevent a calf getting navel or joint ill?
36) How can you prevent joint ill in a newborn calf?
37) How can you tell if a cow is in heat? (In oestrus?)
38) How can you tell if a cow is in oestrus? In heat? Bulling?
39) How can you wake up a groggy calf?
40) How could you improve the quality of milk?
41) How could you increase the quantity of milk?
42) How do you prepare an animal for winter housing?
43) How does the conformation of the dairy breeds differ from the beef breeds?
44) How does the sex status of an animal influence its growth?
45) How is milk cooled?
46) How is our beef graded?
47) How long is their gestation period?
48) How many beef animals are there approximately in Ireland?
49) How often is their oestrus cycle? How long does it last?
50) How would you check to see if a cow had mastitis?
51) In relation to a beef enterprise with which you are familiar, describe the management
practices necessary to maximise the growth of weanlings housed indoors during the
first winter.
52) In what part of the udder is milk made?
53) List the body characteristics to be considered in the selection of new breeding stock of
beef.
54) List the feeding sequence from birth to 3 months of a calf.
55) List the target weights for the efficient production of spring born beef animals at the
following stages of growth.
56) Name 3 common beef breeds. Give information as to their colour, weight, height,
conformation, yield etc.
57) Name 3 common dairy breeds. Give information as to their colour, weight, height,
conformation, yield etc.
58) Name and explain 3 diseases associated with calves?
59) Name and explain 3 diseases associated with cows?
60) Name and explain 3 parts of the milking machine.
61) Name the 3 types of cattle operations on Irish farms today. Indicate which one is the
most common.
62) Name two ruminant animals and explain briefly the role of micro-organisms in aiding
digestion in a ruminant.
63) Outline a suitable breeding and replacement programme for a dry stock beef cattle
enterprise with which you are familiar.
64) Outline a winter-feeding programme suitable for two-year-old beef cattle. Indicate the
average live weight gain.
65) Outline the farm practices carried out in the production of high quality milk in a dairy
enterprise.
66) Outline the features of a well-managed 2year “calf to beef” system.
67) Outline the influence of each of the following on the development of weanlings in a beef
enterprise with which you are familiar: (i) management, (ii) Housing, (iii) winter
feeding
68) Outline the precautions necessary to minimise the mortality rate at the time of calving
in a dairy herd.
69) Outline the principal factors, which influence the management of a spring calving
dairy enterprise.
70) Outline the principal factors, which influence the nutritional requirements of animals
in a dry stock enterprise.
71) Pick one beef breed and give a reason as to why the one you picked is the most
important to the beef industry.
72) Pick one dairy breed and give a reason as to why the one you picked is the most
important to the dairy industry.
73) What % of the herd should be replaced annually? Why?
74) What do SCC and TBC stand for? Explain.
75) What does stripping mean? Or strip cupping?
76) What does the term condition score describe?
77) What does the term dual purpose mean? Give an example.
78) What does the term lactation mean?
79) What factors contribute to early turn out of animals onto grass?
80) What is a calving jack used for?
81) What is a lactation curve?
82) What is a notifiable disease? Give four examples.
83) What is mastitis? Differentiate between clinical and sub clinical mastitis.
84) What is meant by ‘dual purpose’ breed of cattle?
85) What is meant by “milk let down”? How can this be promoted?
86) What is meant by a “store” in beef farming?
87) What is meant by compensatory growth patterns in relation to beef?
88) What is meant by grass tetany?
89) What is milk replacer used for?
90) What is milk used for?
91) What is strip grazing?
92) What is symbiosis?
93) What is tail painting used for?
94) What is the average milk yield of a dairy cow? What is it dependent on?
95) What is the average yield for a dairy cow: N.B. name breed
96) What is the composition of milk? What factors affect the composition of milk?
97) What is the Methylene Blue/Rezazzurin/Dye Reduction Test? What is it used to show.
Briefly explain how you would carry it out.
98) What is the weight of a bull, steer and heifer at slaughter?
99) What should cows calve?
100)
What substance would you test with litmus and delvo tests?
101)
What test can be completed on milk to check the quality of the milk?
102)
What tests should be carried out to determine the quality of milk.
103)
What weight should a female calf weigh at birth? At puberty? At slaughter?
104)
When can a cow only produce milk?
105)
When choosing a replacement animal, what 5 characteristics would you look
for?
106)
When does the cow reach its maximum potential milking yield?
107)
When is the only time a cow can produce milk?
108)
When removing the clusters of the milking machine from the udder, why must
you be careful not to have an “air blast”?
109)
When should a cow be culled from the herd? Why?
110)
When should a heifer be mated with/ served?
111)
Where do we export beef?
112)
Which of the following produces better beef: cow, bull, store, bullock, steer, etc.
Explain.
113)
Why are calves encouraged to eat hay and drink water while still on milk?
114)
Why are calves placed on rotational grazing in a leader follower scheme?
Explain.
115)
Why are cows fed for both maintenance and for production?
116)
Why are cows milked? How often does this occur? What are the dangers in
over milking or under milking?
117)
Why are most calves born in Jan/Feb?
118)
Why are some calves reared “artificially”?
119)
Why can farmers not sell milk, which contains antibiotics to the creameries?
120)
Why do farmers not milk record immediately after turnout of the animals?
121)
Why do some farmers freeze colostrum?
122)
Why do we only milk cows for approximately 10months of the year?
123)
Why does the farmer wash the udder with a warm wet cloth? What does this
do?
124)
Why is autumn calving rare in Ireland?
125)
Why is barley rolled before feeding to livestock?
126)
Why is colostrum so important to the calf?
127)
Why is important for the farmer to ensure the survival of their calves?
128)
Why is important that the bulk tank is clean?
129)
Why is it important to check if the clusters in the milking machine are perished
or not?
130)
Why is it important to cool milk efficiently and fast?
131)
Why is milk seen as a complete food?
132)
Why is tail painting practiced?
133)
Why must you dip the teats in iodine?
134)
Why must you ensure that the udders are washed properly?
SHEEP TEST
NAME: ____________________________________________________ DATE: _____________
1) In relation to sheep, what does the term “seasonally polyoestrus” mean?
2) How often does oestrus occur in sheep?
3) What is meant by the term mixed grazing?
4) How are sheep classified?
5) What is meant by the term “terminal sires”?
6) Name the following breeds:
Breed 1:
B
r
eed 2:
7) Complete the following table to summarize the events in the year for a sheep.
Month
December]
January
February
March
April
May
June
July
August
September
Events
October
November
December
January
8) What is meant by prolificacy?
9) What is the ratio of rams to ewes? Does this differ at any stage?
10) What happens if you find that your flock are inadequate and not good quality? Do you
replace them all? Do you replace just the ewes?
11) What characteristics does a farmer look for when selecting ewes?
12) What does the term “condition score” mean?
13) What characteristics does a farmer look for when selecting rams?
14) What does raddling mean? How is it done?
15) What is the gestation period for sheep?
16) What is a ram lamb?
17) What is a hogget?
18) What is flushing?
19) What is “steaming up”?
20) What is twin lamb disease?
21) How does flushing affecting fertility?
22) Why are their tails removed?
23) Why is the wool trimmed from the tail area of a ewe?
24) Why are mastitis checks performed?
25) What is a wether?
26) Why must the ewe’s diet be watched carefully in the last 6 weeks prior to lambing?
27) What procedures must be carried out to the ewe prior to lambing?
28) What are the advantages of placing a ewe in a pen prior to lambing?
29) What procedures are carried out to the new born lamb?
30) What does feeding for maintenance and production mean?
31) Why must you ensure that the ewe is not overfat?
32) Why are ewes scanned?
33) Why is colostrum so important?
34) Give the recommended rations to be feed to ewes in the weeks prior to lambing?
35) Describe the different types of housing available?
36) Describe the feeding requirements of a lamb for the first six weeks of life?
37) What does creep feeding mean? (Use diagrams to illustrate a creep gate and creep
house?
38) What is meant by (i) set stocking (ii) rotational grazing (iii) leader follower
39) What is a bordizzo used for?
40) Why are the sheep vaccinated, dosed, dipped and given a footbath?
41) Why are sheep shorn? When should you not shear sheep?
42) Why are sheep culled?
43) What is sponging?
44) Complete the following table
Name of female adult sheep
Name of male adult sheep
Name of young male sheep
Name of young female sheep
Weight of lamb when born
Age and Weight of lamb when slaughtered
Weight of adult sheep
Weight of wool fleece
Gestation period
Tonnes of silage per in wintered ewes
45) Outline a system for in wintering of ewes under each of the following headings:
housing, feeding, routine care.
46) Discuss the advantages associated with in-wintering ewes.
47) Give the dental structure for an adult sheep.
48) Describe the characteristics of a ewe selected for flushing prior to mating.
49) Outline a feeding programme for lambs from birth to sixteen months.
50) Describe the husbandry and environmental factors, which contribute to ewe and lamb
mortality.
51) Outline how the management of environmental factors may influence the growth
potential of sheep in an enterprise with which you are familiar.
52) Outline a suitable feeding programme to satisfy the daily maintenance and growth
demand of the lamb during the first eight weeks after birth.
53) Explain, giving examples, why mineral and vitamins are essential part of the diet of
young animals.
54) Describe the optimum environmental conditions necessary for a sheep rearing
enterprise during the following stages: (i) Pre-weaning, (ii) Weaning, (iii) Fattening.
55) Describe the feeding practices for lambs from birth to weaning.
56) Mention the factors, which influence the nutrient requirement of the lamb at postweaning stage.
57) Outline the principal factors, which influence the management of a sheep enterprise.
58) Describe the feeding programme for a lamb from birth to weaning stage.
59) Explain what is meant by a “leader-follower” system of grazing and outline the
advantages of such a system.
60) Compare and contrast any two systems of fat lamb production under each of the
following headings: (i) Breeding (ii) Flock management.
61) Explain why the change in diet of a lamb in the months after birth.
62) Explain how a farmer should manage the internal environment of a housing unit to
optimise the growth rate of sheep in an enterprise.
63) Why is colostrum so important?
64) Why is it important to feed calves and lambs hay as soon as possible?
65) Why is mixed grazing so popular? Why are rams raddled?
66) Why are sheep dipped?
67) Why are sheep sheared?
68) Why are the tails removed from sheep or lambs?
69) State one factor that determines wool quality? What is the approximate weight of a
wool fleece.
70) Outline the nutritional requirements of a ewe (i) prior to servicing (ii) during
pregnancy.
71) How can you classify sheep?
72) How many ewes can a ram serve?
73) Why must you feed a pregnant animal for maintenance and production?
74) Why must you increase the amount of concentrates fed to pregnant ewes as time goes
on?
75) Why should sheep not be shorn if they are over full or in heat?
76) Why must pregnant ewes be scanned?
77) Why must rams not be over fat?
78) Write a note to explain each of the following, using examples where appropriate:
i. Food conversion Ratio.
ii. Vaccination of farm animals.
iii. Mixed grazing systems.
Pigs
1) Explain the term critical temperature in the context of rearing pigs.
Soil
1) Briefly describe how you would determine the percentage clay in a sample of soil.
2) Compare straight fertiliser with compound fertiliser.
3) Compare the profile of two soil types.
4) Describe the conditions under which soil compaction is likely to occur
5) Describe the factors affecting the availability of oxygen in the soil.
6) Describe the factors, which contribute to the natural accumulation of organic matter in
soils.
7) Describe two characteristics of a podzol.
8) Describe two ways by which earthworms can improve soil fertility.Describe the soil
conditions, which promote earthworm population.
9) Distinguish between:
i. Basin peat.
ii. Blanket peat.
10) Explain each of the following terms:
i. Soil Biomass.
ii. Soil humus.
11) Explain how soil pH may be influenced by underlying parent material.
12) Explain how the aspect of a field affects the temperature of a soil in early spring.
13) Explain how the nutrient status of a soil may be affected by (i) rainfall (ii) grazing
animals (iii) lime application
14) Explain how the supply of calcium ions may become depleted in a soil,
15) Explain the difference between permeable and impermeable parent material. Give
examples.
16) Explain the importance of adding lime to the soil.
17) Explain the influence of a high level of earthworm activity on the structure and
development of a soil.
18) Explain the necessity for the presence of oxygen in the soil
19) Explain three characteristics of a loam soil that make it very suitable for tillage crops.
20) Give 3 advantages of the presence of organic matter.
21) Give 3 advantages of the process of flocculation taking place.
22) Granite (SiO2) is a colourless____________ called quartz. It is a ____________ grained
rock. When broken down it forms an _____________ type soil.
23) How is a lichen formed?
24) How is a plough pan formed?
25) How is peat formed?
26) How is soil formed?
27) How would you loosen heavy or poorly structured soils?
28) In which soil type would you find sphagnum moss?
29) List four characteristics of a loam soil in comparison to a clay soil.
30) List four physical properties of the soil
31) List the conditions under which soil compaction is likely to occur
32) List the conditions, which lead to the formation of peat.
33) List the principal environmental factors responsible for each of the following (i)
Weathering (ii) Podzolisation
34) List the principal factors influencing soil formation.
35) List two ways by which lime is lost from the soil.
36) Name 3 types of sedimentary rocks
37) Name four types of soil types in decreasing importance.
38) Name the three groups of rock and explain how each was formed?
39) Name three chemical properties of soil.
40) Name three macro and three micronutrients.
41) Name three macro organisms present in soil
42) Name three micro organisms present in soil
43) Name three physical properties of soil.
44) Name three types of fertilisers one could use.
45) Name two important minor elements in the soil and explain the circumstances in which
you might expect a deficiency of one to occur in the soil.
46) Name two important minor elements in the soil and explain the circumstances in which
you might expect a deficiency of one to occur in the soil. Name two parts of a plough?
47) Name two types of bog.
48) Outline management practices, which are necessary in order to improve the
productive potential of Gley soils.
49) Outline the factors, which determine the range of crop plants, which may be grown on
a tillage farm.
50) Outline the importance of maintaining a satisfactory level of organic matter in a tillage
soil.
51) Outline the role of Phosphorus in plant nutrition.
52) State any three major factors, which influence the formation of two named,
contrasting soil types.
53) State how the nutrient status of a soil may be affected by (i) rainfall (ii) grazing
animals (iii) lime application
54) State how the supply of calcium ions may become depleted in a soil,
55) State how underlying parent material may influence soil pH.
56) State the factors affecting the availability of oxygen in the soil.
57) State the factors, which contribute to the natural accumulation of organic matter in
soils.
58) State the necessity for the presence of oxygen in the soil
59) State three major factors which influence the uptake of soil nutrients by plants
60) Timothy, Cocksfoot, Meadow Fescue and Foxes tail are examples of?
61) What 3 factors affect the animals being turned out in spring?
62) What 3 properties of soil can affect the temperature of the soil?
63) What is anaerobic respiration? State one example where it occurs on the farm.
64) What is meant by parent material?
65) What is the definition of soil?
66) Which is better Autumn or Spring Ploughing?
67) Why are earthworms so important to soil?
68) Why is mole-draining land an advantage?
69) Why is necessary to lime soil.
70) Why is paddock grazing used?
71) Why is the carbon cycle so important?
72) Why is the nitrogen cycle so important?
73) Why is the temperature of the soil so important?
74) Why is water need in soil?
75) Why must we cultivate soil?
76) With regard to soil what does the term “in situ” refer to?