A) 15-25 ppt B) 0-5 ppt C) 50-60 ppt D) 35-45 ppt
A) Tap water B) Lake water C) Filtered seawater D) Distilled water
A) 28-32°C B) 15-20°C C) 5-10°C D) 35-40°C
A) Algae only B) Leftover vegetables C) Human food scraps D) Commercial shrimp feed
A) Fingerlings B) Juveniles C) Nauplii D) Fry
A) The Common Cold B) Chickenpox C) Measles D) White Spot Syndrome Virus (WSSV)
A) To increase dissolved oxygen levels B) To cool the water C) To filter the water D) To add nutrients
A) 9.0-10.0 B) 7.5-8.5 C) 5.0-6.0 D) 1.0-2.0
A) Desert location B) Proximity to a clean water source C) Heavy industrial area D) High elevation
A) Using unsterilized equipment B) Biosecurity measures C) Overstocking the ponds D) Ignoring water quality
A) Pounds per minute B) Pints per month C) Pixels per meter D) Parts per million
A) Improve gut health and disease resistance B) Kill all bacteria C) Make the shrimp grow larger instantly D) Color the shrimp
A) To raise fish B) To remove sediment and solids from the water C) To grow algae D) To store harvested shrimp
A) Whiteleg shrimp (Litopenaeus vannamei) B) Rock shrimp (Sicyonia brevirostris) C) Giant river prawn (Macrobrachium rosenbergii) D) Tiger shrimp (Penaeus monodon)
A) High levels are toxic to shrimp B) Ammonia improves water clarity C) Ammonia has no effect on shrimp D) Ammonia is beneficial for shrimp growth
A) A water filtration system B) A long, narrow channel for shrimp culture C) A type of shrimp feed D) A shrimp harvesting technique
A) Selective harvest B) Continuous harvest C) Complete harvest D) Partial harvest
A) Scales B) Exoskeleton C) Skin D) Endoskeleton
A) Clearing mangrove forests B) Proper waste management C) Using excessive antibiotics D) Releasing untreated wastewater
A) Muscle development B) Shell formation C) Digestion D) Vision
A) A system that uses microbial communities to improve water quality B) A system of farming shrimp in rice paddies C) A method of feeding shrimp only algae D) A way to genetically modify shrimp
A) To grow algae B) To breed shrimp C) To isolate new shrimp and prevent disease spread D) To filter water
A) Refractometer B) Thermometer C) Microscope D) pH meter
A) Young shrimp ready for stocking in ponds B) Adult shrimp ready for harvest C) Shrimp diseases D) Eggs of shrimp
A) Increased biodiversity B) Carbon sequestration C) Improved water quality D) Destruction of mangrove forests
A) Feed Conversion Ratio B) Fish Consumption Rate C) Farm Cost Reduction D) Freshness Control Regulation
A) To make the water colder B) To feed the shrimp C) To adjust pH and improve water quality D) To kill algae
A) Postlarva B) Zoea C) Adult D) Mysis
A) Netting B) Poisoning C) Ignoring the problem D) Introducing more predators
A) During a disease outbreak B) When the water is coldest C) Immediately after stocking D) When they reach market size |