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