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Final Flashcards

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Biology 101 flashcards
1
Q

3 most common sources of milk

A

cows, water buffalo, goats, sheep

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2
Q

How much of milk production do dairy cows produce?

A

80%

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3
Q

The US dairy herd is <___ of 1956

A

50%

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4
Q

Milk production is ___ times that of 1956

A

almost 4

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5
Q

Milk composition: water

A

88%

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6
Q

Milk composition: fat

A

3 to 4%

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7
Q

What is milk fat composed of?

A

calories (48%) and vitamins

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8
Q

Where does most of milk’s flavor come from?

A

The milk fat

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9
Q

Milk composition: Carbohydrates

A

4.8%

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10
Q

What makes up lactose in milk?

A

carbohydrates

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11
Q

What percentage of carbohydrates do calories make up?

A

30%

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12
Q

What is the only natural source of lactose?

A

Milk

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13
Q

Milk composition: proteins

A

33%

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14
Q

What percentage of proteins are calories?

A

22%

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15
Q

___ vitamins essential to human survival are found in milk

A

All

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16
Q

What vitamin is added to milk?

A

Vitamin D

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17
Q

What mineral is milk a good source of?

A

Calcium

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18
Q

What mineral is milk not a good source of?

A

Iron

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19
Q

Milk products composition: fluid milk, cheese, ice cream

A

Fluid milk - 215 mil lbs
Cheese - 12 bil lbs
Ice cream - 0.9 bil lbs

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20
Q

What makes up 80% of milk products?

A

Fluid milk, cream cheese, butter

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21
Q

How much milk is used to make 1 lb of butter?

A

22 lbs

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22
Q

How much milk is used to make 1 gallon of ice cream?

A

12 lbs

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23
Q

Whole milk must have > ___ milk fat

A

3.25%

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24
Q

Skim milk must have ___ milk fat

A

0.5%

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25
Q

Milk Processing process in order

A
  • Milk taken from cow with milk machine
  • Rapidly cooled to 40 F
  • Hauled to plant
  • Pasteurized at plant
  • Homogenized
    -Cooled to 45 F
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26
Q

What does pasteurizing milk consist of?

A

exposing milk to temperature to kill bacteria

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27
Q

How long is milk exposed to 161 F?

A

15 seconds

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28
Q

What is ultra pasteurization?

A

280 F for 2 seconds

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29
Q

How long does milk processing take?

A

48 hours to 5 days

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30
Q

How much milk is consumed in the U.S. per capita?

A

200 lb of total dairy products

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31
Q

There has been an increase/decrease in skim milk products

A

Increase

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32
Q

Yogurt and cheese consumption has gone up/down the past 30 years

A

up

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33
Q

There is usually an _______-production of milk and milk products

A

over

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34
Q

What is the use of Grade A milk?

A

Fluid milk for consumption

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35
Q

What is the use of Grade B milk?

A

Manufacturing milk

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36
Q

What is Grade A, Class II milk used for?

A

Cottage cheese, cream and frozen desserts

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37
Q

What is Grade A/B, Class III milk used for?

A

Butter or cheese

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38
Q

What are the two types of chickens?

A

Broilers and Layers

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39
Q

What are broilers used for?

A

Meat

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40
Q

What are Layers used for?

A

Eggs

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41
Q

What are the sources for poultry products?

A

Turkeys, roaster chickens, ducks, geese, pigeons, guinea hens

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42
Q

90% of broilers are sold as _____ products

A

Cut-up

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43
Q

What percentage of chicken is sold from fast food?

A

60%

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44
Q

What is the process at an egg breaking plant?

A

Wash and sanitize
Break for individual inspection
Separate yolk white

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45
Q

How many eggs are processed per hour at an egg breaking plant?

A

Up to 50,000

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46
Q

Where do feathers and down come from?

A

Ducks and geese

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47
Q

What is Pate de foie gras?

A

Goose liver

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48
Q

How do producers achieve a fatty liver for Pate de foie gras?

A

force feed corn 3 times a day for 4 to 8 weeks

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49
Q

What is a poultry by poultry product?

A

Hydrolyzed feather meal for livestock

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50
Q

What is the consumption of poultry product per capita in the US?

A

105 lbs

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51
Q

What is the consumption of eggs per capita in the US?

A

276 eggs

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52
Q

What percentage of eggs consumed are shell eggs?

A

70%

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53
Q

What are some value added poultry products?

A

Chicken strips, nuggets, rotisserie, roaster, wings, boneless, skinless chicken

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54
Q

What are some niche chicken markets?

A

Free range, natural, organic, no hormones or antibiotics, fresh

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55
Q

Hair comes from

A

Cattle, pigs, horses and goats

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56
Q

Wool comes from

A

Sheep

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57
Q

Fur comes from

A

Mink, non-angora rabbits

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58
Q

Angora comes from

A

Angora rabbits

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59
Q

Mohair comes from

A

Angora goats

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60
Q

What are classes of wool determined by?

A

Length

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61
Q

What are grades of wool determined by?

A

Fineness of fibers

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62
Q

What are the three methods for determining grade of wool?

A

Spinning, micro diameter and American grade

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63
Q

Wool grade: spinning count: high number means more/less fine

A

more

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64
Q

What is the most accurate method for determining grade of wool?

A

Micron diameter

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65
Q

What are the three categories for American Grade in determining wool grade?

A

fine, 1/2 blood and 1/4 blood

66
Q

What class of wool is Marino?

A

Fine

67
Q

What class of wool is Hampshire?

A

Medium

68
Q

What class of wool is Romney?

A

Course

69
Q

What is lanolin?

A

Oil produced by sheep?

70
Q

What class of wool is Columbia?

A

Medium

71
Q

What class of wool is Lincoln?

A

Coarse

72
Q

What kind of meat does cattle produce?

A

Beef and veal

73
Q

What kind of meat does pig produce?

A

Pork

74
Q

What kind of meat does goat produce?

A

Chevon

75
Q

How much red meat in produced per year?

A

222 million tons

76
Q

What are the top three producers of red meat?

A

China, Brazil and the U.S

77
Q

What is the process for processing red meat?

A

Harvesting at processing plant
Blood is drained
Hide/hair removed
viscera is separated
Meat is shipped

78
Q

What are the methods for killing the animal?

A

Stunning (electrical or mechanical)
CO2 gas

79
Q

How are the carcasses drained for red meat processessing?

A

The jugular vein or carotid artery is cut

80
Q

What is the definition of viscera?

A

The drop/offal of the carcass

81
Q

What makes up the viscera?

A

Head, hair, shanks, internal organs

82
Q

What does the following equation determine?
(Hot or cold carcass weight/live weight) x 100

A

Dressing Percentage

83
Q

What are the labels for an angus beef chart?

A

Chuck, rib, short loin, sirloin, round, brisket, fore shank, short plank, flank

84
Q

What is the yield for angus beef?

A

Amount of boneless retail cuts

85
Q

What are the pork cuts?

A

Jowl, Boston butt, loin, ham, picnic shoulder, spare rib

86
Q

Muscle, fat, bone and connective tissue make up the _________ composition of meat

A

Physical

87
Q

What are myofibers?

A

Muscle fibers

88
Q

What are the two myofilaments?

A

Myosin and actic

89
Q

What is the chemical composition of meat?

A

Water, protein (actomyosin), fat, minerals

90
Q

What is actomyosin?

A

Protein

91
Q

What amount of the $7729 that US households spend on food is spent on animal products?

A

$890

92
Q

Put the following in order
farm
food retailers
marketing points
feeder/finishers
packers/processors

A
  1. farm
  2. feeder/finisher
  3. marketing points
  4. packers/processors
  5. food retailers
93
Q

What is the Packers and Stockyards Act and what year was it established?

A

Uniform and fair marketing practices;1921

94
Q

What are the top two retailers in red meat sales?

A

Walmart and Kroger

95
Q

What are the top 3 dairy cow breeds?

A

Holstein, Jersey, Brown Swiss

96
Q

Describe a Jersey cow

A

Golden brown

97
Q

Describe a Holstein cow

A

Chil-Fil-A cow

98
Q

Describe a brown Swiss cow

A

Chocolate milk colored

99
Q

What does dairy type describe?

A

What the cow looks like

100
Q

Stature, angularity, level rump are all terms for what?

A

Dairy type

101
Q

Long and lean neck, milk veins, strong feet and legs are all terms for what?

A

Dairy type

102
Q

What is the linear classification system?

A

an evaluation tool to enhance selection for high milk productionW

103
Q

What is the average productive life for a dairy cow?

A

3 to 5 years

104
Q

Reproductive failure, low milk yield, udder breakdown, lameness, mastitis are all causes for what from a herd?

A

Culling

105
Q

What is culling?

A

Cutting a cow from the herd

106
Q

What is lameness?

A

Foot and leg weaknessW

107
Q

What is mastitis?

A

Infection in the udder

108
Q

How much is semen from an excellent sire?

A

$25 to $50

109
Q

% fat and protein are _________ heritable

A

Highly

110
Q

Yearly milk production is ________ heritable

A

Medium

111
Q

Health issues are ________ heritable

A

Low

112
Q

377300 cows
23791 lbs milk
What breed of dairy cow is this?

A

Holstein

113
Q

111400 cows
17302 lbs milk
What breed of dairy cow is this?

A

Jersey

114
Q

9800 cows
18703 lbs milk
What breed of dairy cow is this?

A

Brown Swiss

115
Q

________ and Jersey produce more milk solids

A

Brown Swiss

116
Q

What does DHIA stand for?

A

The National Cooperative Dairy Herd Improvement

117
Q

What does composite mean in relation to beef breeds?

A

Still being developed?

118
Q

What does purebred mean in relation to beef breeds?

A

Providing ancestry, register in breed organization

119
Q

There is/isn’t variation among purebred beef cattle

A

Is

120
Q

What breed is most economically important in beef cattle?

A

None

121
Q

What are the top four beef cattle breeds?

A

Angus, Hereford, Red Angus, Simmental

122
Q

How long is the calving interval?

A

365 days

123
Q

How long is calving season?

A

<90 days

124
Q

(# weaned compared to # exposed) = 85%
+ calving interval = 365 days
+calving season < 90 days

A

% calf crop weaned

125
Q

Select for low/high birth weight

A

Low

126
Q

What does weaning weight represent?

A

The mothering ability of the cow and preweaning growth rate

127
Q

What is the heritability of weaning weight?

A

30%

128
Q

Post weaning weight is weaning/finished weight to weaning/finished weight

A

Weaning; finished

129
Q

Weaning weight is adjusted _____ days

A

205

130
Q

Post weaning weight is adjusted ____ days

A

365

131
Q

What percentage heritable is post weaning weight?

A

40%

132
Q

What is post weaning weight measured in?

A

Pounds per day

133
Q

Most of the pig market is cross/pure bred

A

cross bred

134
Q

119763 litters
What breed of pig is this?

A

Yorkshire

135
Q

84673 litters
What breed of pig is this?

A

Duroc

136
Q

51616 litters
What breed of pig is this?

A

Berkshire

137
Q

Do seedstock producers use pure or cross bred pigs?

A

Pure bred

138
Q

What is the term for performance standards for pigs?

A

Symbol

139
Q

Symbol I

A

Market barrows

140
Q

Symbol II

A

Market gilts

141
Q

Symbol III

A

Market goals adopted in 2005

142
Q

What are the market goals for pigs under Symbol III?

A

205 lbs carcass
Intramuscular fat >3%
Free of parasite and Halothane gene
Live weight efficiency of 2.4
Muscle score of 4.0

143
Q

Symbol III: weight of pig

A

205 lbs

144
Q

Symbol III: intramuscular fat

A

> 3%

145
Q

Symbol III: pig is free of ___________ and ______________ gene

A

parasite; Halothane

146
Q

Symbol III: weight efficiency

A

2.4

147
Q

Symbol III: muscle score

A

4.0

148
Q

What are four breeds of sheep?

A

Suffolk, Dorset, Rambouillet, Hampshire

149
Q

What is the goat breed for meat?

A

Spanish goat

150
Q

Toggenburg is used for ______

A

Dairy

151
Q

Saanan is used for

A

Dairy

152
Q

What goat breeds are used for dairy?

A

Toggenburg, Saanan, Alpine, Nubian, La Mancha, Oberhsi

153
Q

What goat is used for fiber?

A

Angora

154
Q

What is the most popular horse breed?

A

Quarter

155
Q

What are the two second most popular horse breeds?

A

Thoroughbred and Paint

156
Q

What is Class of chickens determined by?

A

Group of birds developed in some broad geographical area

157
Q

What is breed of chicken a subdivision of and what is it determined by?

A

Subdivision of class; shape and size

158
Q

What is variety of chicken a subdivision of and what is it determined by?

A

Subdivision of class; feather color and type of comb

159
Q

What is a turkey Pedigree flock?

A

Pure lines crossed to produce generation 2

160
Q

Male turkeys are selected for

A

Meat, growth, eating

161
Q

Female turkeys are selected for

A

Fertility, hatchability, egg size, meat

Animal Science (1 decks)

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