Agriculture Paper 2 November 2013

1. Aplanting two or more crops together in the same field in one season
2. Bgrowing different crops on the same piece of land in a planned sequence
3. Cresting a piece of land for several seasons before it is cropped again
4. Dgrowing one crop on a piece of land season after season until it fails

1. Asells his produce at two different markets each season
2. Bgrows two different crops in the same field at once
3. Cfarms one piece of land and rents out another one
4. Dkeeps livestock and grows crops on the same farm

Answer this when you sit the paper.

1. Astands the sun and wind of the open field without wilting and checking
2. Bflowers earlier in the field than one that was moved straight from shade
3. Cgrows tall enough in the nursery to be seen easily in the open field
4. Dwill not need to be watered again once it has been planted in the field

1. Aset the prices at which wildlife products are sold on the world market
2. Bcount the animals in each member country's parks once every season
3. Cprovide the money that runs the national parks of member countries
4. Dcontrol the trade across borders in listed species and their products

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1. AArex, with the loss of woodland to deforestation around the settlement
2. BAgribank, with the lack of funds to buy inputs at the start of a season
3. CCampfire, with the increase in tick borne diseases in the cattle herd
4. DVeterinary services, with the low prices being paid for the cereal crop

1. Abacteria in the soil break the rock down into a fine and even powder
2. Bheating by day and cooling by night crack the rock into smaller pieces
3. Cplant roots take up the nutrients in the rock and release them as humus
4. Drainwater dissolves the minerals out of the rock and carries them away

1. Adiffusion and by active transport using energy from respiration
2. Bcapillary action drawing the nutrients up through the stem
3. Ctranspiration and by evaporation from the surface of the root hairs
4. Dphotosynthesis in the cells at the growing tip of the root

1. Afeed on the roots of weeds and so keep an arable field clean
2. Bkeep the soil warm through the coldest nights of the winter season
3. Chold the soil particles apart so that water can drain away freely
4. Drot down plant and animal remains into humus, releasing nutrients

Answer this when you sit the paper.

1. ADigging a contour ridge across the slope to carry the runoff away
2. BPlanting a strip of vetiver grass along the contour of the slope
3. CBuilding a stone wall along the lower edge of the cultivated land
4. DConstructing a storm drain to lead the water into a nearby stream

1. Amakes the soil surface so hard that the running water cannot cut into it
2. Braises the temperature of the soil so that the rain evaporates faster
3. Cbreaks the force of the raindrops and slows the water moving over the soil
4. Dkills the weeds whose roots would otherwise loosen the surface soil

1. Akeeps the soil around the roots at the temperature the crop needs
2. Bcoats the roots and protects them from the pests living in the soil
3. Cis stored in the leaves and used as food when the soil begins to dry out
4. Dis the solvent in which nutrients are taken up and carried to the leaves

1. Acarries the whole weight of the plant up from the roots into the stem
2. Bseals the stomata so that the leaves do not lose any more of it
3. Cfills the cells and keeps them turgid, which holds the plant upright
4. Dwashes the salt out of the leaves before it can build up in them

1. Amoves the pests off the farm onto the neighbouring land for the season
2. Buses several methods together, so less chemical is needed and resistance is slower
3. Cclears the pests out of the whole field with one strong spray at the start of the season
4. Ddoes away with the need to inspect the crop for pests during the season

1. Aonce the crop has been harvested, so that the next crop is protected
2. Bonly when scouting shows the pest numbers have reached a damaging level
3. Con a fixed day of every week from planting right through to harvest
4. Das soon as the first pest of the season is seen anywhere on the farm

1. AUprooting the weeds with a hand hoe as soon as they are seen
2. BPlanting at the correct spacing so the crop closes over and smothers weeds
3. CSpraying the field with a selective herbicide shortly before the crop emerges
4. DReleasing an insect that feeds on one particular weed of the area

1. Acertified seed is treated with a chemical that kills weeds in the field
2. Bfarm saved seed usually carries weed seed that is sown along with the crop
3. Cthe crop from certified seed grows tall enough to shade out every weed
4. Dcertified seed germinates before any weed seed in the soil can germinate

1. AProphase, anaphase, metaphase, telophase
2. BMetaphase, prophase, telophase, anaphase
3. CAnaphase, telophase, prophase, metaphase
4. DProphase, metaphase, anaphase, telophase

1. AAnaphase, when the chromatids are being drawn apart to the poles
2. BTelophase, when the two new nuclear membranes are being formed
3. CProphase, when the chromosomes first shorten and become visible
4. DMetaphase, when they are attached to the spindle at its middle

1. Aall polled, and each of them carrying one gene for horns
2. Bthree polled to every one that is horned in the calf crop
3. Chalf of them polled and the other half of them horned
4. Dall horned, since horns are the condition of the mother

1. Aevery calf to be polled, since neither parent has any horns at all
2. Bevery calf to be horned, since the recessive gene has now been doubled
3. Cone polled calf to every three horned calves, on average
4. Dthree polled calves to every one horned calf, on average

1. Abring in new blood so that the herd is stronger than the parent stock
2. Braise the milk yield of the herd in a single generation of breeding
3. Cavoid having to keep any breeding records for the herd at all
4. Dfix a desirable character and make the herd even in type and quality

1. Aprovides the protein used for building muscle in a young growing animal
2. Bdissolves the nutrients so they can be digested, absorbed and carried in the blood
3. Csupplies the energy the animal needs for its work and for keeping warm
4. Dis stored in the muscles of the animal and used as a food reserve in the dry season

1. Agrow a thicker coat which keeps the sun off the skin of the animal
2. Bcontrol its body temperature, since sweating and panting lose heat
3. Cdigest the fibre in the roughage more quickly than it usually would
4. Dharden the bone so that a working ox can pull a heavier implement

1. A10 parts of sunflower meal to 25 parts of maize
2. B25 parts of sunflower meal to 3 parts of maize
3. C7 parts of sunflower meal to 35 parts of maize
4. D3 parts of sunflower meal to 25 parts of maize

1. Athe bile from the liver is added to the food to break down the fat in it
2. Bacid and enzymes attack the protein in the food that the cow has eaten
3. Cthe last of the water is drawn out of the waste before it is passed out
4. Dmicro-organisms ferment the fibre that the cow's own enzymes cannot digest

1. Athe food is stored while the animal is chewing the cud
2. Bwater is absorbed from the waste and the dung is formed
3. Cmost of the protein in the ration is digested and absorbed
4. Dthe microbes that ferment the fibre in the food are found

1. Acuts them while they are still green and sets them in the ground the same day
2. Bsoaks the whole post in water for a week so that it will not split later
3. Ccuts them to length, strips off the bark and treats the butt end against rot
4. Dleaves the bark on the post so that the wood underneath stays protected

1. Amakes the post too thick to be driven into the ground properly
2. Bharbours borers and termites, and it holds moisture against the wood
3. Cwould have to be paid for separately when the poles are sold
4. Dstops the staples from being driven into the post at the right height

1. Acannot be cut on the farm and have to be bought from a timber merchant
2. Bare too light to hold a strained wire even when they are well set
3. Crot in the ground, are eaten by termites and burn in a veld fire
4. Dcannot have wire fastened to them without special fittings being bought

1. AThe hobble and the wire strainer for fencing
2. BThe halter and the branding iron for cattle
3. CThe nose ring and the leather dipping apron
4. DThe neck yoke and the breast band harness

1. Ais left unsurfaced so that it can be ploughed up and cropped after harvest
2. Bfollows the lowest ground of the farm, where the going is always level
3. Cis cambered and has side drains, so that water runs off instead of standing
4. Druns straight up and down the steepest slopes to keep the distance short

1. AThe number of shops that are selling maize meal in the nearest town
2. BThe distance of the farm from the boundary of the district it lies in
3. CThe number of people living in the area around the farmer's own farm
4. DThe price offered for the grain against the cost of growing the crop

1. Athe rainfall of the season and the state of the land at planting
2. Bthe day of the week on which the crop is taken to the market
3. Cthe size of the family that is living on the farm at the time
4. Dthe number of bags the buyer is willing to carry on one lorry

1. Athe prices that were paid for the crop at the time he first started farming
2. Bthe records of his own farm, extension officers and suppliers' price lists
3. Cthe size of the loan the bank has told him it is willing to advance
4. Dthe amount of money that happens to be in the bank at the time

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1. A4
2. B8
3. C12
4. D16

1. Apale yellow older leaves, stunted growth and small poorly filled cobs
2. Bscorched leaf margins and roots that have been burnt by the fertiliser
3. Cheavy vegetative growth with plenty of leaf but a late and uneven cob
4. Ddark green leaves with a soft heavy stem that lodges in the first storm

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1. Athe crop will be damaged by any fertiliser that is applied above that rate
2. Beach extra bag of fertiliser adds less yield than the bag before it did
3. Cthe fertiliser stops being taken up by the crop above that rate
4. Dthe yield of the crop falls as soon as the highest rate is passed

1. Alifts the furrow slice, turns it over and lays it against the previous one
2. Bcarries the chain by which the span of oxen is hitched to the plough
3. Ccuts the bottom of the furrow slice horizontally as the plough goes forward
4. Dtakes the sideways thrust of the soil and holds the plough steady in work

1. Aregulates the depth at which the plough runs through the soil as it works
2. Bcuts down through the trash in front of the plough before the slice lifts
3. Ccuts the furrow slice free at the bottom and starts it up the mouldboard
4. Dslides along the furrow wall and takes the side thrust of the turning soil

1. Ahold the depth wheel at the setting the ploughman has chosen for the field
2. Bkeep the plough from tipping over when it strikes a stone in the ground
3. Ccut the soil vertically so the furrow wall is clean and the trash is severed
4. Dscrape the wet soil off the mouldboard so that the slice keeps turning

1. Alandside, by turning it towards the unploughed side of the furrow
2. Bmouldboard, by fitting a longer or shorter one onto the frame
3. Chake, by moving the hitch point up or down on the plough beam
4. Dhandles, by the ploughman leaning his weight on them as he walks

1. A16 000
2. B40 000
3. C62 500
4. D160 000

1. Aa crop that will stand in the field until late in the dry season
2. Ba heavier grain yield off each individual cob in the field
3. Cthe bulk of the whole plant, stem and leaf as well as the cob
4. Dseed, which must be produced by well spaced healthy plants

1. Amake the field easier to irrigate by holding the water in the furrows
2. Bhold the plants upright so that the haulms do not fall over in a storm
3. Ckeep the developing tubers covered so that they do not green in the light
4. Draise the temperature of the soil around the roots of the potato plants

1. Aonce the haulms have died back and the skins have set
2. Bin the last week before the crop is lifted out of the ground
3. Conly in the week immediately after the seed has been planted
4. Dat tuber formation and while the tubers are filling out

1. Airrigate more heavily so that the affected leaves are washed clean
2. Blift the whole of the crop at once, whatever stage the tubers may have reached
3. Cspray with a fungicide on a protective programme, since this is late blight
4. Dapply extra ammonium nitrate to push the crop through the attack

1. Ashallow weeding leaves the weeds able to grow again from the roots
2. Bdeep cultivation cuts the roots and the tubers close under the surface
3. Cthe weeds cannot be seen once the crop has closed over the rows
4. Dthe soil is only soft enough to work in the first weeks after planting

1. Agrades them by size and takes out the cut, green and diseased tubers
2. Bwashes every tuber and packs them while they are still wet from washing
3. Cpacks the whole crop as it comes off the field, so that nothing is lost
4. Dleaves them lying in the sun for a week so that the skins colour up

1. Adry the tubers out until they are too light to be sold by weight
2. Bharden the skins so far that the tubers cannot be peeled for cooking
3. Cmake the tubers green and start them sprouting, so they cannot be sold
4. Ddraw the insect pests of the store in from the fields around it

1. Aleave each remaining plant enough light, water and nutrients to yield well
2. Bmake the rows straight enough for the cultivator to be taken through them
3. Cremove the plants that carry the seed, since they are not wanted in the crop
4. Ddelay flowering until the rains of the season are properly established

1. Awalking round the boundary of the field to look for damage from stock
2. Bchecking the price of seed cotton at the depot before the crop is picked
3. Cexamining plants on a set pattern through the field and counting the pests
4. Dspraying a strip through the middle of the field to see if the pests die

1. Asend the plant's growth into the leaves, so they become larger and heavier
2. Bstop the crop from setting the seed that would otherwise be sold with the leaf
3. Clet the sun reach the soil so that the field dries out before reaping
4. Dmake the plants short enough for the reapers to work along the rows

1. Ainto a wet sack, so that the lint does not blow away as it is picked
2. Bwhen the bolls have opened fully, keeping the lint free of leaf and trash
3. Cwhile the bolls are still closed, so that the lint stays clean inside them
4. Dafter the first frost of the season, which opens all the bolls at once

1. Aat a low temperature and high humidity until the leaf turns yellow
2. Bin the dark with no heat at all until the leaf has dried right out
3. Cin the open air outside the barn until the rain has washed it clean
4. Dat the highest temperature the barn can reach, with the vents shut

1. Athe barn in which each of the different batches of leaf happened to be cured
2. Bthe day on which each of the leaves was reaped from the growing crop
3. Cweight alone, so that each of the bales comes to the same total mass
4. Dposition on the stalk, colour, size and quality of the individual leaves

1. Aloss of condition, a rough staring coat, pot belly and scouring
2. Bsudden death within hours, with dark blood from the nose and anus
3. Cblisters in the mouth and between the claws, with heavy drooling
4. Dswollen painful joints, so that the animals are lame on all four legs

1. Aliver fluke, which lodges in the bile ducts of the liver
2. Bwarble fly, whose larvae travel under the hide of the beast
3. Cscrew worm, which develops in a wound on the animal
4. Dblue tick, which sucks blood from the skin of the animal

1. Alays its eggs directly in the standing water where the cattle come to drink
2. Bis carried onto the wet ground by the ticks that breed in the long grass
3. Cpasses part of its life cycle in a water snail that lives in the wet ground
4. Dcannot survive on dry grazing at any stage of its life cycle at all

1. Aonly after an animal has been sold and moved off the farm entirely
2. Bonly when an animal in the herd has already died of a worm infestation
3. Cat the start and the end of the rains, when the worm burden is building
4. Don the same day each year, whatever the state of the season has been

1. ARotating the paddocks and resting each one so the larvae on it die off
2. BGrazing the youngest calves on the paddock the cows have just left
3. CRaising the stocking rate so the grass is grazed down short each time
4. DHolding the whole herd on one paddock right through the wet season

1. AFeeding and watering off raised troughs, kept clear of dung
2. BFeeding the ration on the ground so that every animal reaches it
3. CWatering the herd at the same vlei pool the whole year round
4. DSpreading fresh dung on the paddock the calves are grazing

1. Awash the mud and the dung off the cattle before they are dipped
2. Bhold one beast still and safely while it is dosed, injected or examined
3. Cweigh the animals of the herd before they are taken to the market
4. Dhold the whole of the herd overnight so that the animals cannot stray away

1. Aanimals can walk up to the level of the lorry deck and load themselves
2. Bthe animals can be counted as they come out of the holding pen
3. Cfeed can be carried up and tipped into the troughs from above
4. Dthe lorry can be washed down properly before the cattle are loaded onto it

1. Awash the animals so that the hides fetch a better price when they are sold
2. Bhold cattle apart from the herd while a disease outbreak is going on
3. Ccool the cattle down after they have been driven a long way to the pens
4. Dapply acaricide to the whole animal to control ticks and other parasites

1. Alet routine work be done quickly, without injuring the stock or the handlers
2. Bremove the need to keep any records at all of the treatments given to the herd
3. Callow one man to run a herd of cattle without any fencing on the farm
4. Dmake it unnecessary to inspect the animals of the herd for disease

1. Awell drained and firm, so that the pens do not turn into a mud hole
2. Bas far as possible from every paddock, to keep the disease away
3. Cunder thick trees, so that the pens are in shade throughout the day
4. Din the lowest part of the farm, where the water naturally collects

1. AThey should be central to the paddocks, near water and reachable by road
2. BThey should be built right against the wall of the family's living quarters
3. CThey should be sited on the steepest slope that can be found on the farm
4. DThey should be placed on the boundary that is furthest from the homestead

1. Aon the skin of the pig, where it feeds on blood and causes irritation
2. Bin the blood stream, where it multiplies and is carried round the body
3. Cin the muscle of the pig, where it forms the cysts seen in the meat
4. Din the small intestine, where it lays eggs that pass out in the dung

1. Aeating the flesh of another pig that was carrying the parasite
2. Bbeing bitten by a tick that has fed on another infested pig in the pen
3. Cbreathing in the eggs while it is rooting about in a dusty pen
4. Dswallowing the infective eggs with feed, water or soil fouled by dung

1. Amigrates through the gut wall in the blood to the liver and the lungs
2. Bstays where it hatched and grows straight into an adult worm there
3. Cburrows outward through the skin and drops off onto the pen floor
4. Dpasses out again in the dung and completes its growth in the soil

1. Ahatch again inside the same pig without ever leaving its intestine
2. Bare carried in from the veld by wild birds every rainy season
3. Care tough and can survive in the soil and cracks of a pen for years
4. Dare too small to be washed away by any amount of disinfectant

1. Atreat the pigs with an acaricide spray at the same time each month
2. Bdeworm the whole herd only in the season when the pigs are sold
3. Cdeworm the sows before farrowing and the young pigs after weaning
4. Dfeed a high protein ration, since worms cannot live in a well fed pig

1. AKeeping the pigs on the same earth run so they build up resistance
2. BCleaning the pens out regularly and feeding from troughs, not the floor
3. CIncreasing the number of pigs per pen so the floor is trampled clean
4. DWatering the pigs from an open drinking trough shared with the cattle