Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Animal Science 201 > Study Material for Feb 25 Lab Quiz > Flashcards

Study Material for Feb 25 Lab Quiz Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

What problem can come from consistently underdosing anthelmintics?

A

Worms can develop a resistance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How do killed virus vaccines and MLV vaccines differ?

A

Modified live vaccines have a live virus with diminished disease-causing ability, while killed virus vaccines contain only dead virus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the taste of normal (bland) milk?

A

Slightly sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What components are in the hard curd?

A

Casein, Ca, P, Rennin, water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How far apart should injections be given from one another?

A

Four inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the four quality cuts of meat, in order from most to least intramuscular fat?

A

Prime, Choice, Select, Standard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is an advantage and disadvantage of administering antibiotics in drinking water?

A

It is easy to administer, but hard to measure dosage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the components of butter?

A

Fat, fat-soluble vitamins, water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How are needle gauge and length related?

A

They are not

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What characteristics determine a high quality egg when candling?

A

Small air cell, no presence of abnormalities, faint yolk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What internal temperature should hamburgers reach when cooking?

A

160 degrees F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How do lactose and table sugar compare?

A

Lactose is less sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are some guidelines for safely handling meat products?

A

Do not use the same plate for raw and cooked meats, wash everything that comes into contact with raw meat/juices, do not store raw meat with ready-to-eat foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the main purpose of a withdrawal time?

A

Ensure that pharmaceuticals do not end up in the food supply

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the maximum amount of medication that should be given in an injection?

A

10 cc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What type of coagulation is used to produce cottage cheese?

A

Acid Coagulation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What things are commonly indicated on pharmaceutical labels?

A

Dosage, storage requirements, method of administration, type of animal, and withdrawal time

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Why does fat rise to the top of raw milk?

A

Fat has a lower specific gravity than the rest of the milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Why were Na, K, and Cl included in the bounce back product?

A

All three are electrolytes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What components were in the acid whey (soft curd)?

A

Acid, lactose, all minerals and vitamins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Why is wool a good insulator?

A

It has the ability to trap air

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Which quality determining procedure is used commercially?

A

Candling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are some common injection sites for cows?

A

Milk vein, tail, back of neck, jugular

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Which animal, out of dogs, cows, and rats, gets IP (intraperitoneal) injections most commonly?

A

Rats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What components were in the sweet whey (hard curd)?

A

Lactose, minerals besides Ca and P, water, vitamins, albumins and globulins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Why do dog and cat flea/tick medications differ?

A

Phenothrin is toxic to cats and causes seizures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is an example of a natural impurity?

A

Grease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Why are flea and tick drops administered behind the shoulder blades?

A

Dogs and cats cannot reach this spot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is an advantage of killed virus vaccines?

A

There is less chance of illness developing

30
Q

What is the taste of hydrolytic rancidity off-flavor milk?

A

Bitter/soapy

31
Q

What are three common antibiotics?

A

Penicillin, tetracycline, sulfa compounds

32
Q

What is the taste of oxidative rancidity off-flavor milk?

A

Papery

33
Q

What type of bottle is used in the Babcock test?

A

Paley bottle

34
Q

What are the categories of vaccines?

A

Bacterins, killed virus, and modified live virus

35
Q

What are the layers of the egg from the yolk outward?

A

Yolk, Chaliziferous layer, inner thin layer, firm layer, outer thin layer, inner shell membrane, outer shell membrane, mammillary layer, spongey layer, cuticle

36
Q

What is the difference between acid whey and sweet whey?

A

Acid whey contains acid and all minerals, but not albumins and globulins

37
Q

What off-flavor categories of milk were sampled?

A

Absorbed, oxidative rancidity, bacterial, hydrolytic rancidity, normal (bland)

38
Q

What does the Babcock test determine?

A

The amount of intramuscular fat in meat

39
Q

What enzyme was used in lab to produce the hard curd?

A

Rennin

40
Q

What considerations should be made when choosing needles and injection sites?

A

Type and size of animal, amount of medication, animal pain

41
Q

What is a broad-spectrum antibiotic?

A

An antibiotic that treats a wide range of bacteria

42
Q

What immediate treatment should be given if a vaccine causes anaphylactic shock?

A

Epinephrine

43
Q

What are the three categories of wool impurities?

A

Natural, acquired, and applied

44
Q

What is an example of an acquired impurity?

A

Sawdust

45
Q

What milk components remain in the buttermilk?

A

Water, lactose, minerals, proteins, water-soluble vitamins

46
Q

What is the taste of absorbed off-flavor milk?

A

Oniony

47
Q

What is the relationship between fat content and juiciness?

A

Higher fat content means more juiciness

48
Q

How are needle gauge and width related?

A

A higher gauge number relates to a smaller needle width

49
Q

What is an advantage of MLV vaccines?

A

Active immunity is built more easily

50
Q

How are most anthelmintics administered?

A

Orally

51
Q

What observations can be made when breaking out eggs to determine quality?

A

Thick albumen, tall yolk, small air cell

52
Q

When baking meats, what is the minimum oven temperature?

A

325 degrees F

53
Q

What is the principle component of meat?

A

Muscle

54
Q

What is an example of an applied impurity?

A

Sprays

55
Q

How is percent shrinkage calculated?

A

100 - percent yield

56
Q

What are some common injection sites for dogs?

A

Forearm, back of neck, jugular

57
Q

What process produces butter?

A

Churning

58
Q

What process removes wool impurities?

A

Scouring

59
Q

What are the two general types of grades assigned to meat?

A

Quality grades and yield grades

60
Q

In livestock, why are SQ injections preferred over IM injections?

A

They lead to fewer lesions on the meat

61
Q

What components are in the soft curd?

A

Casein, albumins and globulins, water

62
Q

What is the taste of bacterial off-flavor milk?

A

Malty

63
Q

Why is hydrolytic rancidity experienced more often in raw milk than in pasteurized milk?

A

Pasteurization denatures lipase, which causes hydrolytic rancidity

64
Q

How is percent yield of wool calculated?

A

weight of scoured wool/weight of impure wool x100

65
Q

What two procedures were used in lab to determine egg quality?

A

Breaking out eggs and Candling

66
Q

What is the difference between dog and cat flea medications?

A

The dog medication contained phenothrin, while the cat medication contained etofenprox

67
Q

How do pharmaceuticals, vaccines, and anthelmintics differ?

A
  1. Pharmaceuticals treat disease
  2. Vaccines prevent disease
  3. Anthelmintics control parasites
68
Q

What are some common injection sites for rats?

A

Tail, jugular, abdomen

69
Q

What are the major injection types?

A

Intravenous, intramuscular, subcutaneous, intraperitoneal, intramammary

70
Q

What acid is used in the Babcock test?

A

Sulfuric acid

Animal Science 201 (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions