Observation

This question was well attempted by many candidates because they were able to name the products obtained from fresh milk as well as the method by which fresh milk could be made wholesome for human consumption. Many candidates could only mention the presence of stones/grits as the features which enables the gizzard to perform its functions. Most candidates were unfamiliar with the responses of chicks to different brooding temperature.
The expected answers include:         

4. (a) (i) Products that could be obtained from specimen K (fresh milk)
- Butter milk
- Ice cream
- Yoghurt
- Butter
- Cheese
- Casein
- Whey
- Evaporated milk
- Condensed milk
- Powdered milk/skimmed milk

(ii) Method for making specimen K (fresh milk) wholesome for human consumption
- Pasteurization/boiling/heating
- Sterilization/irradiation

(b) (i) Functions of specimen L (gizzard) in farm animals
- Helps in grinding of feed
- Moistens feed
- Mixes/churns feed
- Stores feed

(ii) Features of specimen L (gizzard) which enables it to perform its functions
- Thick/muscular wall
- Presence of stones/grits/gastroliths/pebbles
- Tough/rough lining/koilin layer

(c) Ways of preserving specimen M (meat)
- Cold blast/refrigeration/freezing
- Oven drying/sun drying/drying
- Salting
- Smoking/roasting
- Frying
- Canning
- Boiling

(d) Responses of chicken to

(i) excessive heat
- Birds tend to move away from 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
- Curdle together in groups
- Stampeding
- Increased feed intake
- Death/suffocation

(iii) optimum heat
- Evenly spread out in brooder house
- Birds are active
- Eat and drink normally