2008 WAEC Agricultural Science Practical (a) ldentify specimens l, J, and K. Specimen I:             …

Explanation

(a) ldentification of Specimens

• Specimen I - Piece of liver
• J - Piece of ruminant skin
• K - Piece of rumen/part of ruminant

(b) Functions of Specimens:

I (Liver) -

• Manufactures blood proteins
• Stores vitamins
• Secretes bile
• Detoxifies poisonous substances
• Destroys old red blood cells
• Metabolizes nutrients - carbohydrates, proteins, etc./ deamination of amino acids
• Stores iron Storage of glycogen/regulation of blood sugar / excess carbohydrate
• Also stores large quantity of blood  
• Regulates body temperature through metabolism of nutrient
• Storage of iron
• Synthesis of enzymes

J (Skin);

• Prevention of entry into body of dangerous substances
• Mechanical protection of the body
• Protection of body from irradiation sun rays
• Involved in the thermoregulation
• Enables animals to have sensation of touch, pain, heat or cold/response to stimuli
• Secretes oil that lubricates the skin
• Vitamin Ds synthesis with the aid of sunlight
• Storage of excess fat
• Promotion of milk since the udder is modified skin
• Secretion of sweat / excretion

K(Rumen);

• Mechanical breakdown of coarse fibrous feeds into smaller particles
• Involved in the digestion of fibrous feed by
• Vitamin B synthesis
• Absorption of Volatile Fatty Acids
• Fermentation of carbohydrate substances into simpler Compounds
• Storage of hurriedly ingested feed for further digestion later (rumination)
• Low-quality proteins are converted to higher quality proteins inside the rumen
• Propulsion of ingested feed into other stomach compartments
• Harbours millions of microbes which are fibre digestion.

(c) Process of Preserving specimen L (Milk); Pasteurization

(d) Products that can be produced from specimen L (Milk) 

• Whey
• Cheese
• lce cream
• Casein
• Condensed/Canned milk
• Curd
• Butter scotch
• Butter from milk fat
• Dried milk powder
• Yoghurt