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Animal Mang Exam 2
| Question | Answer |
|---|---|
| What is wool? | the product once it has been sorted and bagged for sale |
| What is fleece? | typically referring to what is on the animals for freshly shorn from the animal |
| Total world production of greasy wool | 4.7 billion pounds |
| United states production of greasy wool annually | 26 million pounds |
| Top leading countryingresaywool prodution | Chine 1.038 million pounds |
| what is Medulla | is less pronounced in wool as compared to hair. Non- existent in fin wool sheep |
| what is Cuticles | more pronounced in wool as compared to hair. the pronoucne cuticle allows intermingling of the fibers necessary to make woolens |
| what is Felting | The intermingling of fibers |
| what is Crimp | caused by presence of hard and soft material in the cortex |
| True/False. The more crimp the better | True |
| what is Spinning count | number of hanks of yarm that can be spun from one pound of clean wool. one hank is 560 yards |
| what is american blood system | describes wool based on genetics |
| what is micron diameter | most accurate method for determining grade of wool. |
| Grades of wool | Fine, 1/2 blood, 3/8 blood, 1/4 blood, low 1/4 blood ,common, and braid |
| what is CPI | Crimps per inch |
| what is MU | Microm Units |
| what is staple lengths | Length of the wool fiber |
| true/false.if spinning count increases, staple length decreases | true |
| what is grease wool | raw wool. woll as it is shorn from sheep before any processing |
| what is mohair | long silky hair product from angora goats . |
| true/ false. unlike hair, mohair takes the dying process well | true |
| world population of mohair | 13.5 anulllay |
| top 2 world producers of mohair | 1.south africa 60% 2.united states 15% |
| top leading state in mohair producing | texas 90% |
| USAD grades for poultry | A,B,C,D |
| Grade A poultry | -Free from deformities -think flesh and welll developed fat layer -free of pin feathers -free of cute,tears ans bones |
| Grade B and C poultry | further processed where meat is cut-up, chopped, or ground. |
| True/false. Poultry carcasses are evaluated for yield | false |
| what is candling | placed in front of a light source for evaluation. help determine freshness, also helps identify any eggs with blood spots |
| "freasher" eggs | typically have a smaller air cell |
| AA and A eggs | have to be clean, |
| B eggs | can be slightly stained and can also have small blood spots |
| true/false. all mammals produces milk | true |
| fluid whole milk is | 88% water, 8.6% soild-not-fat, 3-4% fat |
| what is SNF | solids-not-fat. It contains proteins, lactose, vitamins, and minerals |
| what is nutrient density | mesaurement which compares essential nutriaent in food to calories in the food |
| true/false. milk is a very nutrient dense food, it has several important nutrients while remaining low in calories | true |
| Compositionally, milk is approximately 3.3% protein. | |
| Protein is roughly 38% of SNF | |
| Protein contributes approximately 22% of the total calories in whole milk. | |
| When discussing protein there is crude protein and there is quality of protein. | |
| Milk is particularly high in the essential amino acid lysine. | |
| The major protein in milk is casein and composes approximately 82% of protein in milk. | |
| true/false Casein is found only in milk. | true |
| Lactose is the predominant carbohydrate of milk. | |
| Lactose is approximately 54% of SNF in milk. | |
| Lactose is a sugar. | |
| Lactose is about one-sixth as sweet as sucrose (table sugar). | |
| water-soluble vitamins in milk | vitamin c and b vitamins |
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