A) To understand their characteristics and uses. B) To determine their market value. C) To make them look uniform. D) To confuse potential buyers.
A) Wool type. B) Body size. C) Face color. D) Personal preference of the farmer.
A) The sheep's diet. B) The characteristics of the fleece. C) The shearing method. D) The breed's origin.
A) Meat breeds. B) Dairy breeds. C) Wool breeds. D) Hair sheep.
A) Black face. B) High grease content in wool. C) Large body size. D) Coarse wool.
A) Milk. B) Meat. C) Wool. D) Leather.
A) Aggressive behavior. B) Lack of wool. C) Excessive wool production. D) Small size.
A) Fine, dense fleece. B) Long, lustrous fleece. C) Colored fleece. D) Short, crimped fleece.
A) The diameter of the wool fibers. B) The weight of the wool. C) The color of the wool. D) The length of the wool fibers.
A) Fiber color. B) Fiber length. C) Fiber diameter. D) Fiber strength.
A) Meat production. B) Carpet wool production. C) Fine wool production. D) Dairy production.
A) Fine wool. B) Hair. C) Medium wool. D) Long wool.
A) Suffolk. B) Merino. C) Dorset. D) Rambouillet.
A) Tolerate extremely cold climates. B) Breed out of season. C) Produce the finest wool. D) Produce large quantities of milk.
A) Fine wool and adaptability. B) Inability to tolerate heat. C) Black fleece. D) Small body size.
A) Merino. B) Horned Dorset. C) Suffolk. D) Polled Dorset.
A) The waviness of the wool fiber. B) The strength of the wool fiber. C) The length 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 young sheep. C) A male sheep. D) A female sheep.
A) A male sheep. B) A castrated male sheep. C) A female sheep. D) A young sheep.
A) Meat from mature sheep. B) Milk from mature sheep. C) Meat from young sheep. D) Wool from mature sheep.
A) Milk from young sheep. B) Wool from young sheep. C) Meat from mature sheep. D) Meat from young sheep.
A) Extremely long fibers. B) Fine, soft fibers. C) Coarse, strong fibers. D) Very short fibers.
A) Conformation and health. B) Breed popularity. C) Farmer's personal preference. D) Color of the fleece.
A) Plucking. B) Harvesting. C) Shearing. D) Clipping.
A) To protect them from predators. B) To decorate the sheep. C) To identify individual sheep. D) To keep them warm.
A) Removing the horns. B) Administering vaccinations. C) Removing the tail. D) Treating hoof rot.
A) Treating parasite infestations. B) Shearing the entire fleece. C) Shearing wool around the tail and udder. D) Trimming the hooves.
A) The central nervous system. B) The respiratory system. C) The reproductive system. D) The digestive system. |