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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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