Which of the following characteristics are associated with protein concentrates?
I. High in energy II Low in fibre III. Highly digestible A. I and II only B. I and III only C. II and III only D. I, II and III Correct Answer: Option C – II and III only
Which of the following plants is a source of coagulant in local cheese making?
A. Mangifera indica B. Panicum maximum C. AXonopus compressus D. Calotropics procera Correct Answer: Option D = Calotropics procera
The secondary host of the organism is?
A. Chicken B. Human C. Pig D. Water Snail Correct Answer: Option D = Water Snail
The part labelled II is the?
A. hook B. mouth C. proglottid D. sucker Correct Answer: Option C – proglottid
The part labelled I is called?
A. hook B. mouth C. proglottid D. sucker Correct Answer: Option D = suckerProducts
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