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WorksheetsABM 123 Final Examination
Total questions: 60
Worksheet time: 40mins
Name
Class
Date
1.
It is the science that deals with the heredity and variations.
a)
Genetics
b)
Animal Genetics
c)
Human Genetics
2.
It is the branch of genetics that deals with the principles of genetics exclusive to animals, whether feral or domesticated in nature.
a)
Animal Genetics
b)
Human Genetics
c)
Genetics
3.
It is a law that states that all living organisms come from other living organisms through the process of reproduction.
a)
Law of Biogenesis
b)
Mendelian Law
c)
Hardy-Weinberg Law
4.
It is the primary site of the synthesis of carbohydrates.
a)
Golgi Apparatus
b)
Ribosome
c)
Lysosomes
5.
It contains the chromosomes which are thread like bodies and usually occur in pairs among autosomes and haploid among sex cells or gametes.
a)
Nucleus
b)
Nucleic Acid
c)
Chromosomes
6.
A type of gene action where a dominant gene inhibits the expression of its allele.
a)
Complete Dominance
b)
Incomplete Dominance
c)
Codominance
7.
A type of gene action where a dominant gene cannot totally mask or inhibit the expression of its allele thus a different phenotype is produced in the heterozygous state.
a)
Incomplete Dominance
b)
Complete Dominance
c)
Epistasis
8.
This is type of gene action which involved non-allelic interaction of genes.
a)
Epistasis
b)
Codominane
c)
Complete Dominance
9.
A type of gene action where heterozygous individuals are preferred or selected compared to homozygous dominant.
a)
Over Dominance
b)
Complete Dominance
c)
Incomplete Dominance
10.
A type of Mendelian crosses that involved crossing of single pair of genes responsible for two different traits.
a)
Monohybrid cross
b)
Dihybrid cross
c)
Back cross
11.
It is the mating of two different phenotypes involving 2 pairs of genes.
a)
Dihybrd cross
b)
Monohybrid cross
c)
Back cross
12.
A cross made when an F1 progeny of offspring is mated back to either of the parental genotypes (P1).
a)
Back cross
b)
Test cross
c)
Dihybrid cross
13.
A cross made when an F1 progeny is mated back to the homozygous recessive parent.
a)
Test cross
b)
Back cross
c)
Monohybrid cross
14.
A branch area of genetics that deals with the qualitative characters of a given population of livestock and poultry species.
a)
Population genetics
b)
Animal population
c)
Animal genetics
15.
It is the totality or sum of all individuals in a breed, species or any groupings of those individuals that inhibit a specific area or location.
a)
Animal Population
b)
Human Population
c)
Gene Frequency
16.
It is the relative abundance or relative rarity of a particular gene in a population as compared to its own alleles in that specific population.
a)
Hardy-Weinberg Law
b)
Mendelian Law
c)
Law of Inheritance
17.
It is one of the methods on selecting for more than one quantitative trait which aimed over a group of two or three traits one at a time.
a)
Tandem method
b)
Culling method
c)
Selection index
18.
It is one of the methods on selecting for more than one quantitative trait where each trait should meet a certain standard set for the purpose.
a)
Culling method
b)
Selection index
c)
Tandem method
19.
It is a record of individual’s ancestor related to it through its parents.
a)
Pedigree
b)
Ancestry
c)
History
20.
It is the average superiority of the crossbreeds or offsprings compared to the average of their parents or of the purebred parents.
a)
Heterosis
b)
Genetics
c)
Variations
21.
It is the science that deals with the application of various animal genetic principles purposely to improve or enhance the performance of livestock and poultry species.
a)
Animal Breeding
b)
Animal Crossbreeding
c)
Animal genetics
22.
These are tools that aid animal practitioners in the development of new breeds, strains and lines of animal species
a)
Mating System
b)
Breeding system
c)
Body system
23.
Animals which have common origin and common characteristics which distinguish them from other individuals within that same species.
a)
Breed
b)
Strain
c)
Family
24.
An individual or group of animals produced by crossing two or more inbred parents.
a)
Lines
b)
Strain
c)
Half sibs
25.
A group of related individuals within a population.
a)
Family
b)
Lines
c)
Strain
26.
A group of animals within a particular breed processing common characteristics which distinguish them from other individuals within that same breed.
a)
Sraun
b)
Breed
c)
Lines
27.
Half brothers and sisters as in paternal or maternal sigs.
a)
Half sibs
b)
Strains
c)
Family
28.
It is a mating system in which progenies are produced by parents more closely related by descent than the average of the population from which they originated.
a)
Inbreeding
b)
Line Breeding
c)
Crossbreeding
29.
It is the opposite of hybrid vigor or heterosis, it is a decrease in the performance of the inbreeds, most noticeably in traits such as fertility and survivability.
a)
Inbreeding depression
b)
Crossbreeding depression
c)
Linebreeding depression
30.
It is a form of inbreeding which an attempt is made to concentrate the inheritance of one ancestor or one line of ancestor in the linebreed individuals.
a)
Line breeding
b)
Crossbreeding
c)
Inbreeding
31.
It is the mating of animals of two or more different breeds.
a)
Crossbreeding
b)
Outcrossing
c)
Inbreeeding
32.
It is the mating of unrelated individuals within the same breed.
a)
Outcrossing
b)
Inbreeding
c)
Crossbreeding
33.
A continuation of the two breed cross where F1 females are kept for breeding and are mated to unrelated males from one or other of the two original purebreds.
a)
Backcross
b)
Outcross
c)
Two breed cross
34.
Generally means the mating of males and females which are considered top in their performance pedigrees.
a)
Top crossing
b)
Upgrading
c)
Outcrossing
35.
A system of crossbreeding where two different purebred animals are used to produce a crossbred progeny.
a)
Two breed cross
b)
Upgrading
c)
Three breed cross
36.
This system involves a three breed rotation cross where males from each of the three breeds are in successions on crossbred females.
a)
Three breed cross
b)
Two breed cross
c)
Crisscross system
37.
It aimed to increase the exotic bloodline of usually a native breed.
a)
Upgrading
b)
Topcrossing
c)
Outcrossing
38.
It is the carcass or carcass parts coming from animals sufficiently mature and healthy.
a)
Meat
b)
Carcass
c)
Beef
39.
A term used for meat from cattle more than a year old.
a)
Beef
b)
Veal
c)
Carabeef
40.
A term used for meat from carabaos more than one year old.
a)
Carabeef
b)
Beef
c)
Veal
41.
A term used for meat from sheep.
a)
Mutton
b)
Venison
c)
Pork
42.
It is the process of cutting carcasses into standard wholesale and retail cuts.
a)
Fabrication
b)
Meat Processing
c)
Slaughtering
43.
It is a process of heating a foodstuff, usually a liquid, for a definite time at definite temperature and thereafter cooling it immediately.
a)
Pasteurization
b)
Homogenization
c)
Fabrication
44.
A term used for meat from goats.
a)
Chevon
b)
Lamb
c)
Venison
45.
A term used for meat from swine.
a)
Pork
b)
Mutton
c)
Chevon
46.
It is the premises approved and registered as premises or slaughtering animals for human food.
a)
Abattoir
b)
Slaughter
c)
Kitchen
47.
It is the edible by-product from the slaughterhouse.
a)
Meat by products
b)
Chevon
c)
Mutton
48.
Fresh milk which has been evaporated to a concentration of 73.7 percent water.
a)
Evaporated milk
b)
Condensed milk
c)
Filled milk
49.
Concentrated milk to which sugar has been added. It has 27% water, 8.1% protein, 54.8% lactose and 1.7% minerals.
a)
Condensed milk
b)
Dried Milk
c)
Homogenized milk
50.
This test is a method by which the amount of foreign material is determined.
a)
Sediment test
b)
Fat content test
c)
Quality determination
51.
This is the processed fat for milk.
a)
Butter
b)
Cheese
c)
Chocomilk
52.
This is processed solids from the skimmilk.
a)
Cheese
b)
Ice cream
c)
Butter
53.
This test is based on the reaction of the indicator to alkaline solution.
a)
Brom-thymol-blue test
b)
Sediment test
c)
Quality determination
54.
A test which is normally carried out by the use of the babcock test.
a)
Fat content test
b)
Sediment test
c)
Quality determination
55.
This test is an indicator of bacterial activity.
a)
Methylene blue reduction test
b)
Sediment test
c)
Fat Content test
56.
Milk where the butterfat is replaced with vegetable fat such as coconut.
a)
Filled milk
b)
Powder milk
c)
Condensed milk
57.
Dried milk obtained by evaporating the moisture from the milk solids.
a)
Dried or powder milk
b)
Homogenized milk
c)
Pasteurized milk
58.
Meat that has not undergone any substantial change from the time of slaughter.
a)
Fresh meat
b)
Corned meat
c)
Hot meat
59.
The addition of salt with or without nitrate, nitrite and sugar for the purpose of lengthening shelf life.
a)
Curing
b)
Freezing
c)
Slaughtering
60.
Prepared meat cured by soaking with or without injecting into it a solution of common salt water.
a)
Corned meat
b)
Fresh meat
c)
Hot meat
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