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NABTEB AGRICULTURAL SCIENCE PRACTICAL SOLUTIONS
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(1a)
SPECIMEN A – Sandy soil
SPECIMEN B – Clayey soil
SPECIMEN C – Earthworm
(1b)
[TABULATE]
=SPECIMEN A=
(i) Large particles
(ii) Good drainage
(iii) Low water holding capacity
=SPECIMEN B=
(i) Small particles
(ii) Poor drainage
(iii) High water holding capacity
(1ci)
Specimen B
(1cii)
Specimen B is recommended for pond construction due to its higher water-holding capacity.
(1d)
(i) Addition of organic matter
(ii) Implementing proper irrigation techniques
(1e)
(i) They play a vital role in improving soil fertility
(ii) They contribute to the improvement of soil structure
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(2a)
SPECIMEN D – Axe
SPECIMEN E – Spade
SPECIMEN F – Hand trowel
SPECIMEN G – Hand fork
(2b)
SPECIMEN D:
(i) Used for cutting wood
(ii) It’s utilized for shaping and carving wood.
SPECIMEN E:
(i) Used for digging tasks
(ii) Used for edging and bordering tasks
SPECIMEN F:
(i) Used for planting and transplanting various plants
(ii) Used for weeding and cultivating tasks in the garden
SPECIMEN G:
(i) Used for loosening and turning the soil in smaller areas
(ii) Used for harvesting root vegetables
(2c)
(i) Regular Cleaning
(ii) Sharpening the Blade
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(3a)
SPECIMEN H:
(i) Propagated through stem cuttings
SPECIMEN I:
(i) Propagated through whole tuber planting
SPECIMEN J:
(i) Propagated through vine cuttings
SPECIMEN K:
(i) Propagated through rhizome division
(3b)
(i) Provides structural support to the growing plants
(ii) Allows for better air circulation around the foliage
(iii) Increases sunlight exposure for photosynthesis
(iv) Facilitates the process of harvesting
(3c)
TOXIC SUBSTANCE:
(i) Linamarin
(ii) Lotaustralin
METHODS OF REDUCING IT:
(i) Boiling
(ii) Soaking
(3d)
The processing of Specimen H, which is the cassava tuber, into garri involves several steps. First, the cassava tubers are peeled to remove the outer skin. Next, the tubers are washed to remove any dirt or impurities then grated or crushed to obtain a pulp. The pulp is fermented for a few days and sieved to separate the fibers and excess liquid. The resulting wet mash is then heated and dried by roasting or frying, to produce garri.
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(4a)
SPECIMEN L – Fresh egg
(4b)
Draw the diagram
[img]https://i.ibb.co/1XSNhzb/Fresh-Egg.jpg[/img]
(4c)
(i) Egg Selection
(ii) Egg Positioning
(iii) Temperature Control
(iv) Humidity Control
(v) Egg Turning
(vi) Ventilation
(vii) Candling
(viii) Monitoring
(4d)
(i) Battery cages provide a controlled environment that allows for maximum egg production.
(ii) Battery cages help prevent the spread of diseases and improve the overall hygiene of the poultry farm.
(iii) Battery cages optimize the use of space allowing for higher stocking densities.
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