ACSEE Agriculture Paper 3 2022 — Past Paper & Online Quiz

3. 0 marks

You are provided with the following specimen, apparatuses and materials: specimen X, knife/surgical blade, forceps, petri-dish and one pair of disposable hand gloves. Perform the procedures hereafter and answer questions that follow: (i) Wear hand gloves. (ii) Take specimen X from the watch glass and put it over the petri dish. (iii) Use knife/surgical blade to cut specimen X at the middle longitudinally. (iv) Empty the content of specimen X on the watch glass and carefully observe the content. (v) Remove the outer layer of the inner part of specimen X and make an observation to the remaining layer. Questions: (a) Name the observed content emptied on the watch glass. (b) Give the role of the observed materials in part (a).

(a) Name the observed content emptied on the watch glass. 2 mk

(b) Give the role of the observed materials in part (a). 4 mk

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1. 0 marks

The table below shows the weight of a beaker, weight of beaker + specimen M before heating, and weight of beaker + specimen M after heating. | Weight of beaker (g) (X) | Weight of beaker+ specimen M before heating (g) (Y) | Weight of beaker+ specimen M after heating (g) (Z) | |---|---|---| (a) Determine the loss in weight of specimen M. (b) State the aim of the experiment. (c) Calculate the percentage loss in the weight of sample M. (d) Give reason for the colour change in the specimen after heating. (e) Give six effects of burning specimen M during land preparation.

(a) Determine the loss in weight of specimen M. 0 mk

(a) State three observable abnormalities for specimen C1 and one abnormality for specimen C2. 4 mk

(b) Identify the carriers of the pathological agents responsible for the observed abnormalities in specimen C1 and C2. 2 mk

(b) State the aim of the experiment. 0 mk

(c) Calculate the percentage loss in the weight of sample M. 0 mk

(c) Give six ways in which abnormalities identified in specimen C1 can be controlled. 6 mk

(d) Give reason for the colour change in the specimen after heating. 0 mk

(d) State two ways of combating the situation observed in specimen C2. 2 mk

(e) Give five general symptoms of abnormalities caused by the identified pathological agent in specimen C1 and C2. 5 mk

(e) Give six effects of burning specimen M during land preparation. 0 mk

(f) Account for four effects of the abnormalities identified in specimen C1 and C2 if the farmer does not take the preventive measures. 4 mk

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2. 0 marks

You are provided with the following specimen, apparatuses and materials: specimen X, knife/surgical blade, forceps, petri-dish and one pair of disposable hand gloves. Perform the procedures hereafter and answer questions that follow: (i) Wear hand gloves. (ii) Take specimen X from the watch glass and put it over the petri dish. (iii) Use knife/surgical blade to cut specimen X at the middle longitudinally. (iv) Empty the content of specimen X on the watch glass and carefully observe the content. (v) Remove the outer layer of the inner part of specimen X and make an observation to the remaining layer. (a) Name the observed content emptied on the watch glass. (b) Give the role of the observed materials in part (a). (c) Briefly explain two features of the inner part of specimen X from the observation made. (d) Give reason why teeth are not necessary in the organism from which the specimen X was taken. (e) Explain how the food particle reach specimen X from the beak. (f) Enumerate six features which differentiate the digestive system of poultry from that of other farm animals. (g) Draw the system to which specimen X is a part and label ten parts.

(a) Record the data in the table provided: Weight of beaker (g) (X) Weight of beaker+ specimen M before heating (g) (Y) Weight of beaker+ specimen M after heating (g) (Z) 3 mk

(a) Name the observed content emptied on the watch glass. 0 mk

(b) State the aim of the experiment. 1 mk

(b) Give the role of the observed materials in part (a). 0 mk

(c) Briefly explain two features of the inner part of specimen X from the observation made. 0 mk

(c) Calculate the percentage loss in the weight of sample M. 3 mk

(d) Give reason for the colour change in the specimen after heating. 2 mk

(d) Give reason why teeth are not necessary in the organism from which the specimen X was taken. 0 mk

(e) Explain how the food particle reach specimen X from the beak. 0 mk

(e) Give six effects of burning specimen M during the land preparation. 6 mk

(f) Enumerate six features which differentiate the digestive system of poultry from that of other farm animals. 0 mk

(g) Draw the system to which specimen X is a part and label ten parts. 0 mk

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Agriculture · Paper 3 · 2022

Agriculture · Paper 3 · 2022

Section A

Section B

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