Unit 3

Question 1

Candling

Answer 1

Shining of a bright light through an egg to see if it contains a live embryo.

Question 2

Casein

Answer 2

• Major protein of milk

Question 3

Colloidal Suspension

Answer 3

A mixture in which small particles of a substance are dispersed
throughout a gas or liquid.

Question 4

Contaminants

Answer 4

Presence of a minor and unwanted constituent in a material such
manure, grease, blood, yolk, etc.

Question 5

Cortex

Answer 5

An outer layer of tissue immediately below the epidermis of a stem or root

Question 6

Crimp

Answer 6

Waves, or kinks, in a wool fiber

Question 7

Cuticle

Answer 7

e - The outer layer of the wool fiber.

Question 8

Designer Eggs

Answer 8

specialty eggs in which the content has been modified from the standard egg by the industry.

Question 9

Felting

Answer 9

• Intermingling of wool fibers

Question 10

Follicle

Answer 10

• A blister-like, fluid-filled structure in the ovary that contains the egg.

Question 11

Homogenized

Answer 11

Milk that has had the fat droplets broken into very small particles so
that the milk fat stays in suspension in the milk fluids.

Question 12

Julian Date

Answer 12

Three-digit day number relative to the day in the year the eggs were processed.
This date is calculated with January 1 as 001 and December 31 as 365.

Question 13

Lactalbumin

Answer 13

A nutritive protein of milk.

Question 14

Lactoglobulin

Answer 14

A crystalline protein fraction.

Question 15

Lactose

Answer 15

• Milk sugar; when digested, it is broken down into one molecule of glucose and
  one of galactose.

Question 16

Lipids

Answer 16

• An organic substance that is soluble in alcohol or ether but insoluble in water;
  used interchangeably with the term fat.

Question 17

Kemp

Answer 17

Coarse, opaque, hairlike fibers in wool

Question 18

Medulla

Answer 18

• Inner region of an organ or tissue, especially when it is distinguishable from
  the outer region or cortex.

Question 19

Pasteurized

Answer 19

milk that has been exposed briefly to high temperatures to destroy
microorganisms and prevent fermentation (process described below).

Question 20

Pasteurized Milk Ordinance

Answer 20

provides standardized guidelines.

a document from the United States Departments of Health and Human
Services and Public Health and the Food and Drug Administration that defines
practices relating to milk parlor and processing plant design, milking practices,
milk handling, sanitation and standards for the pasteurization of Grade A milk
products.

Question 21

Plant Code

Answer 21

A code is printed on every carton produced in a processing plant.

Question 22

Somatic Cell count

Answer 22

An indicator of the quality of milk.

Question 23

Wool Staple

Answer 23

A cluster of wool fibers.

Question 24

Woolen

Answer 24

• A type of yarn that is created from carded wool. It is light, soft and stretchy. It
  can be used to make blankets, hosiery and flannels.

Question 25

Worsted wool

Answer 25

Made from the long fibers that have been combed to make sure the
fibers run the same direction and not carded but washed.