Arkansas Biological Animal Science
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| animal science | the science of animals; applied zoology
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| biological science | the study of living organisms
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| zoology | the branch of biology that deals with animal life
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| animal restraint | holding or confining animals so that management practices may be applied
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| laboratory accident | an accident occurring in a laboratory environment
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| occupational safety | promoting safety in the workplace
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| personal safety | promoting the protection of individuals from injury
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| safety | preventing loss or injury
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| zoonos | a disease communicable from animals to humans under natural conditions; also is know as zoonotic disease
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| conclusion | a specific statement about the relationship between variables
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| control group | in a scientific experiment, a group of animals, plants, etc., that do not receive the treatment under study
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| data | factual information; information in numerical form
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| dependent variable | the variable that is measured to determine the effects of the independent variable
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| experiment | a set of procedures used to gather information
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| findings | actual data generated from an experiment
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| hypothesis | a tentatively accepted theory that explains the relationship between two variables
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| independent variable | the variable in an experiment that is manipulated
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| manipulation | management of the independent variable in an experiment
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| procedure | a detailed and complete description of how the experiment is or was conducted
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| recommendation | suggestions on how results should be used; suggestions for further experimentation
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| replication | exact duplication of an experiment
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| research | investigation or experimentation aimed at the discovery and interpretation of facts
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| treatment | the manipulation of an independent variable
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| abstract | a summary or short version of a piece of writing
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| background | information that reveals key knowledge about an item or theory that can be used to support ideas or give guidance for further investigation
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| bibliography | a list of references presented in a manner that the sources can be found again for verification or further studies
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| conclusion | specific statements about the relationships between variables
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| finding | actual data generated from an experiment
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| hypothesis | a tentatively accepted theory that explains the relationship between two variables
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| procedure | method of carrying out an experiment so it can be replicated again by other individuals
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| recommendation | a suggestion on how results should be used or for further experimentation
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| allele | matching genes on homologous chromosomes
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| chromosome | that part of a cell that contains information about genetic makeup and transmits that information to offspring
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| DNA | deoxyribonucleic acid; forms the basic material in the chromosomes of the cell nucleus
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| dominant | relating to one of a pair of allelic hereditary factors that dominates the other and appears in the organism
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| gamete | the sex cell; either an egg or a sperm
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| gene | a unit of inheritance that is composed of DNA
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| genetics | the study of heredity in plants and animals
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| genotype | the genetic makeup of an organism; allele composition
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| heterozygous | having different alleles for a single trait, and, therefore, producing two or more different kinds of gametes
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| homozygous | having identical alleles at one or more loci, and, therefore, producing identical gametes
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| phenotype | the physical appearance of an organism
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| recessive | an allele that is not expressed phenotypically when present in the heterozygous condition
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| copulation | the mating of a male and female
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| corpus luteum | a reddish-yellow mass that forms in a ruptured follicle in the ovary of mammals; the hormone progesterone is released by the corpus luteum
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| embryo transfer | moving an embryo from one female animal to another of the same species
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| estrogen | a hormone produced by the ovaries
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| estrous cycle | the time between periods of estrus
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| estrus | the time during which the female will accept the male for copulation; also referred to as being “in heat”
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| follicle | a small blister-like development on the surface of the ovary that contains the developing ovum
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| follicle stimulating hormone | a hormone produced by the pituitary gland that promotes growth of ovarian follicles in the female and sperm in the male
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| gestation | the time during which the animal is pregnant
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| hormone | an organic material given off by a body gland that helps to regulate body functions
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| hybridization | the production of hybrids by natural crossing or by manipulated crossing
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| inbreeding | the mating of closely related animals
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| ovulation | the release of the egg from the ovary
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| oxytocin | a hormone that causes contractions of the uterus during breeding and parturition and causes milk letdown
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| parturition | the act of giving birth
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| progesterone | a hormone produced by the ovaries that maintains pregnancy in the animal
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| selective breeding | the breeding of selected animals chosen because of certain desirable qualities or fitness
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| super ovulation | the stimulation of more than the usual number of ovulations during a single estrous cycle due to the injection of certain hormones
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| testosterone | a male hormone that controls the traits of the male animal
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| zygote | a cell formed by the union of two gametes
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| anthelmintic | a chemical compound used for treating internal worms in animals
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| antimicrobial | a substance that can destroy or inhibit the growth of microorganisms
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| carbohydrates | organic compounds containing carbon, hydrogen, and oxygen
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| cud | in ruminants, a ball-like mass of feed that is brought up from the stomach to be re-chewed
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| finishing | the increased feeding of an animal just prior to butchering that results in rapid gains and increased carcass quality
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| lactation | the period of milk secretion
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| lipids | fats and oils made up of carbon, hydrogen, and oxygen
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| maintenance ration | the amount of feed needed to support an animal when it is not doing work, yielding no product, and gaining no weight
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| mineral | an inorganic substance needed in small amount for proper nutrition
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| monogastric | refers to an animal that only has one stomach or stomach compartment
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| nonruminant | an animal that has a simple, one-compartment stomach
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| nutrient | a chemical element or compound that aids in the support of life
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| protein | an organic compound made up of amino acids and containing carbon, hydrogen, and nitrogen
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| ration | the total amount of feed that an animal is allowed during a 24-hour period
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| regurgitation | to return undigested food from the stomach to the mouth as with ruminants
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| ruminant | an animal that has a stomach divided into several compartments
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| rumination | the process of digestion in cattle whereby food is swallowed to the first stomach (the rumen) and then regurgitated into the mouth and chewed over again to be swallowed for further processing by the second, third, and fourth stomachs
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| vitamin | an organic compound needed in small amounts for nutrition
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| active immunity | the type of immunity in an animal that is permanent
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| antibiotic | a chemical agent that prevents the growth of a germ or bacteria
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| bacteria | one-celled microorganisms; many species
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| colostrum | the milk produced the first few days after parturition
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| disinfectant | a chemical that destroys microbes by breaking down cell proteins
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| infectious disease | a disease that is contagious; a disease that is transmitted from one animal to another
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| intradermal | injections placed in the skin tissue
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| intramammary | injections placed in the mammary glands
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| intramuscular | injections placed in the muscle tissue
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| intrarumenally | injections placed in the rumen
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| intravenous | injections placed in the vein
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| isolation | confining an animal away from other animals to prevent breeding or spread of disease
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| mastitis | an inflammation of the mammary gland that is usually associated with infection
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| noninfectious disease | a disease that cannot be transmitted from one animal to another
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| oral | taken by mouth
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| passive immunity | immunity that is temporary
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| pathogen | a living, microscopic, disease-producing agent, such as a bacterium or a virus
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| protozoa | a one-celled animal
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| sanitation | the development and practical application of measures designed to maintain or restore healthful conditions
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| stress | a strain, or straining condition, that may be physical, chemical, or psychological and cannot be adjusted to satisfactorily
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| subcutaneous | an injection placed just under the skin but above muscle tissue
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| topical | medicine that is applied to the surface of the skin
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| vaccine | a substance that contains live, modified, or dead organisms or their products that is injected into an animal in an attempt to protect the host from disease caused by that particular organism
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| virus | a self-reproducing agent that is considerably smaller than a bacterium and can multiple only within the living cells of a suitable host
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| biological engineering | an advanced form of biotechnology; techniques involve gene splicing, replication, and transfer of genes to other organisms
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| biotechnology | the management of biological systems for the benefit of humanity
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| E. coli | bacteria that are commonly used to deliver new or altered genetic material in an organism; normally inhabit human colon
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| gene splicing | the process of adding new genetic material within the DNA sequence of an organism
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| particle gun | a device used to insert new genetic material into an organism
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| aerobic bacteria | organisms that grow only in the presence of oxygen
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| anaerobic bacteria | organisms that grow without the presence of oxygen
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| California Mastitis Test (CMT) | a field test that estimates the extent of mastitis infection
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| canning | placing food in a container and heating it to kill all microorganisms
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| casein | a phosphoprotein that is one of the main components of milk and the basis of cheese
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| cheese | a food product made from the solids in milk
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| coliform bacteria | a group of bacteria that usually inhabits the intestines of animals and lives in manure and on wood
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| curd | an acid buildup created by bacteria, consisting mostly of casein and obtained from soured milk through coagulation
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| curing | adding substances to food to prevent spoilage; salting, smoking, pickling, etc.
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| dehydration | the removal of 95 percent or more of the water from any substance by exposure to high temperature
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| fermentation | the processing of food by the use of selected yeasts, molds, or bacteria
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| irradiation | the process of treating of a food or feed with ultraviolet light to increase the Vitamin D content
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| microbes | minute plant and animal life; some cause disease; others are beneficial
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| mold | fungi distinguished by the formation of a network of filaments or thread or by spore masses
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| nonfat solids | the parts of a substance, no including the fat, that help it keep its form
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| paraffin | a thin layer of waxy material that helps seal the surface of a fruit to prevent damage to the skin
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| pasteurization | the process of heat-treating milk to kill microbes
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| penicillium | any of a genus of imperfect fungi growing as green mold on stale bread, ripening cheese, or decaying fruit
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| perishable | any product that is easily or quickly destroyed or made unusable or unsafe
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| pickling | a process of food preservation that uses a solution, such as vinegar, that is too acidic for microbes to grow
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| putrefaction | decomposition of animal or plant matter by microorganisms in the absence of oxygen
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| raw milk | untreated milk as it comes from the cow; fresh milk
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| refrigeration | artificial cooling that drastically reduces microbial growth of certain bacteria
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| rennet | a coagulating extract containing the enzyme rennin; used to curdle milk, as when making cheese
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| salmonella | a large group of bacteria, some of which cause food poisoning
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| salting | a method of preserving food that uses salt to prevent the growth of microbes
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| somatic cell count | a laboratory test that indicates the presence and severity of mastitis
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| whey | the watery liquid that is separated from the curd after milk coagulation
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| yeast | a yellowish substance composed of microscopic, unicellular fungi that induces fermentation in juice, dough, and other materials
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| yogurt | a semisolid, fermented milk product
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