A) To understand their characteristics and uses.
B) To confuse potential buyers.
C) To make them look uniform.
D) To determine their market value.

A) Wool type.
B) Body size.
C) Personal preference of the farmer.
D) Face color.

A) The sheep's diet.
B) The shearing method.
C) The characteristics of the fleece.
D) The breed's origin.

A) Hair sheep.
B) Dairy breeds.
C) Meat breeds.
D) Wool breeds.

A) Large body size.
B) High grease content in wool.
C) Coarse wool.
D) Black face.

A) Milk.
B) Wool.
C) Meat.
D) Leather.

A) Aggressive behavior.
B) Lack of wool.
C) Excessive wool production.
D) Small size.

A) Long, lustrous fleece.
B) Colored fleece.
C) Fine, dense fleece.
D) Short, crimped fleece.

A) The color of the wool.
B) The length of the wool fibers.
C) The diameter of the wool fibers.
D) The weight of the wool.

A) Fiber length.
B) Fiber diameter.
C) Fiber strength.
D) Fiber color.

A) Dairy production.
B) Carpet wool production.
C) Fine wool production.
D) Meat production.

A) Long wool.
B) Hair.
C) Medium wool.
D) Fine wool.

A) Dorset.
B) Suffolk.
C) Rambouillet.
D) Merino.

A) Breed out of season.
B) Produce large quantities of milk.
C) Tolerate extremely cold climates.
D) Produce the finest wool.

A) Small body size.
B) Inability to tolerate heat.
C) Black fleece.
D) Fine wool and adaptability.

A) Suffolk.
B) Horned Dorset.
C) Merino.
D) Polled Dorset.

A) The length of the wool fiber.
B) The strength of the wool fiber.
C) The waviness of the wool fiber.
D) The color of the wool fiber.

A) A female sheep.
B) A castrated male sheep.
C) A male sheep.
D) A young sheep.

A) A castrated male sheep.
B) A female sheep.
C) A young sheep.
D) A male sheep.

A) A castrated male sheep.
B) A young sheep.
C) A female sheep.
D) A male sheep.

A) Milk from mature sheep.
B) Meat from young sheep.
C) Meat from mature sheep.
D) Wool from mature sheep.

A) Milk from young sheep.
B) Meat from young sheep.
C) Meat from mature sheep.
D) Wool from young sheep.

A) Very short fibers.
B) Extremely long fibers.
C) Coarse, strong fibers.
D) Fine, soft fibers.

A) Breed popularity.
B) Color of the fleece.
C) Farmer's personal preference.
D) Conformation and health.

A) Clipping.
B) Shearing.
C) Plucking.
D) Harvesting.

A) To protect them from predators.
B) To decorate the sheep.
C) To keep them warm.
D) To identify individual sheep.

A) Removing the horns.
B) Administering vaccinations.
C) Treating hoof rot.
D) Removing the tail.

A) Treating parasite infestations.
B) Shearing wool around the tail and udder.
C) Shearing the entire fleece.
D) Trimming the hooves.

A) The central nervous system.
B) The respiratory system.
C) The digestive system.
D) The reproductive system.