(a) State three disadvantages of using specimen J (Hurricane Lantern) in a poultry house.
(b) Mention two precautions that should be taken using specimen J.
(c) State three uses of specimen K (Snail).
(d) Mention three feedstuffs that could be used in feeding specimen K.
(e) Enumerate four uses of specimen L (knife) on an animal farm.
Explanation
(a) Disadvantages of using Specimen J (Hirricane Lantern) in a Poultry House; (i) The smoke pollutes the environment/production of soots/carbon (II) oxide (ii) It could fire outbreak/burning (iii) High cost of fueling (iv) Inhalation of smoke could cause respiratory disease in birds (v)Regular refueling/maintainance is required (vI) Birds could get trapped in part of the lantern.
(b) Precautions that should be taken when using Specimen J; (i) Avoid overfilling the tank with kerosene/fuel (ii) Securely place the lantern out of the reach of birds (iii) Use unadulterated kerosene (iv) Ensure that the tank does not leak (v) Ensure that the globe is well seated (vi) Ensure that the tank cover is firmly locked (vii) Keep lantern away from the chicken (viii) Avoid accumulation of soots in the chimney/regular cleaning of the chimney.
(c) Uses of Specimen K (Snail). (i) Food/source of protein (ii) Shell is used as feed ingredient (iii) Shell is used as liming material (iv) Shell is used for decoration/craft work (ornament) e.g snail shell plates, jewelries (v) Shell is used as object for washing/scouring powder (vi) Snail is medicinal (such as for treating asthma, ulcer, healing of wounds) (vii) Cosmetic uses e.g for making anti-anging cream, anti-wrinkle cream (viii) For research purposes
(d) Foodstuffs used in Feeding Specimen K (Snail); (i) Fruits (ii) Leaves/vegetables (iii) Tubers (iv) Agro-industrial by-products (palm kernel cake, wheat offal, rice bran, maize, glutten). (v)Concentrates/formulated feeds (vi) Limestone/bone meal/oyster shell/chalk/egg shell or any other source of Calcium
(e) Uses of Specimen L (Knife) on an Animal Farm; (i) Slaughtering (ii) Cutting/peeling/slicing (iii) Debeaking/beak trimming (iv) Harvesting of forage (v) Trimming of hoof (vi) Castration (vii) Docking (viii) Processing of slaughtered animals (ix) Identification (branding,notching).