*Tourism*
(11a)
Leisure refers to free time or activities that individuals engage in for enjoyment, relaxation, or personal satisfaction, outside of work, school, or other obligations.
(11b)
(i)Uniqueness: A unique feature or characteristic that sets the attraction apart from others.
(ii)Accessibility: Easy to reach and access, with adequate infrastructure and transportation options.
(iii)Aesthetic appeal: Visually appealing or attractive, with scenic views, architecture, or cultural significance.
(iv)Amenities: Availability of facilities and services, such as food, beverages, and restrooms, to enhance the tourist experience.
(v)Authenticity: Genuine and true to its culture, history, or natural environment, providing an authentic experience for tourists.
(11c)
(i)Accommodation: Hotels, resorts, hostels, or other types of lodging that provide tourists with a place to stay.
(ii)Food and beverage services: Restaurants, cafes, bars, or other establishments that provide tourists with dining options.
(iii)Recreational facilities: Swimming pools, gyms, spas, or other facilities that provide tourists with opportunities for relaxation and entertainment.
(iv)Guided tours and services: Guided tours, tourist information centers, or other services that help tourists navigate and understand the destination.
(12a)
A visitor in tourism is a person who travels to a destination outside of their usual environment for a period of less than a year, for purposes such as leisure, business, education, or other personal reasons.
(12b)
(i)Accommodation: Tourists spend money on hotels, resorts, hostels, or other types of lodging.
(ii)Food and beverages: Tourists spend money on meals, snacks, and drinks at restaurants, cafes, or other food establishments.
(iii)Transportation: Tourists spend money on transportation costs, such as flights, taxis, rental cars, or public transportation.
(iv)Activities and attractions: Tourists spend money on entrance fees, guided tours, or other activities and attractions, such as museums, theme parks, or cultural events.
(12c)
(i)Historical monuments: Buildings, structures, or sites of historical significance, such as ancient temples, castles, or monuments.
(ii)Cultural traditions: Customs, practices, and traditions that are unique to a particular nation or community, such as music, dance, or art.
(iii)Natural heritage: Unique natural features or landscapes, such as national parks, wildlife reserves, or scenic vistas.
(iv)Cuisine: Traditional foods, cooking methods, and culinary practices that are characteristic of a particular nation or culture.
(v)Language and literature: The language, literature, and literary heritage of a nation, including works of famous authors, poets, or writers.
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(11a)
Leisure refers to free time or activities that individuals engage in for enjoyment, relaxation, or personal satisfaction, outside of work, school, or other obligations.
(11b)
(i)Uniqueness: A unique feature or characteristic that sets the attraction apart from others.
(ii)Accessibility: Easy to reach and access, with adequate infrastructure and transportation options.
(iii)Aesthetic appeal: Visually appealing or attractive, with scenic views, architecture, or cultural significance.
(iv)Amenities: Availability of facilities and services, such as food, beverages, and restrooms, to enhance the tourist experience.
(v)Authenticity: Genuine and true to its culture, history, or natural environment, providing an authentic experience for tourists.
(11c)
(i)Accommodation: Hotels, resorts, hostels, or other types of lodging that provide tourists with a place to stay.
(ii)Food and beverage services: Restaurants, cafes, bars, or other establishments that provide tourists with dining options.
(iii)Recreational facilities: Swimming pools, gyms, spas, or other facilities that provide tourists with opportunities for relaxation and entertainment.
(iv)Guided tours and services: Guided tours, tourist information centers, or other services that help tourists navigate and understand the destination.
(12a)
A visitor in tourism is a person who travels to a destination outside of their usual environment for a period of less than a year, for purposes such as leisure, business, education, or other personal reasons.
(12b)
(i)Accommodation: Tourists spend money on hotels, resorts, hostels, or other types of lodging.
(ii)Food and beverages: Tourists spend money on meals, snacks, and drinks at restaurants, cafes, or other food establishments.
(iii)Transportation: Tourists spend money on transportation costs, such as flights, taxis, rental cars, or public transportation.
(iv)Activities and attractions: Tourists spend money on entrance fees, guided tours, or other activities and attractions, such as museums, theme parks, or cultural events.
(12c)
(i)Historical monuments: Buildings, structures, or sites of historical significance, such as ancient temples, castles, or monuments.
(ii)Cultural traditions: Customs, practices, and traditions that are unique to a particular nation or community, such as music, dance, or art.
(iii)Natural heritage: Unique natural features or landscapes, such as national parks, wildlife reserves, or scenic vistas.
(iv)Cuisine: Traditional foods, cooking methods, and culinary practices that are characteristic of a particular nation or culture.
(v)Language and literature: The language, literature, and literary heritage of a nation, including works of famous authors, poets, or writers.
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👍3❤1
👍1👏1
DATA PROCESSING
(3a)
(i) Simplex is a mode where data flows in one direction only, from sender to receiver, like a radio broadcast.
(ii) Half duplex allows data to flow in both directions, but not simultaneously, like a walkie-talkie where only one party speaks at a time.
(iii) Full duplex enables data to flow in both directions simultaneously, like a telephone conversation where both parties can talk and listen at the same time.
(3b)
(i) simplex:
Television broadcasting.
(ii) half duplex:
Internet chat.
(iii) full duplex:
Telephone call.
(3c)
Transmitter.
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(3a)
(i) Simplex is a mode where data flows in one direction only, from sender to receiver, like a radio broadcast.
(ii) Half duplex allows data to flow in both directions, but not simultaneously, like a walkie-talkie where only one party speaks at a time.
(iii) Full duplex enables data to flow in both directions simultaneously, like a telephone conversation where both parties can talk and listen at the same time.
(3b)
(i) simplex:
Television broadcasting.
(ii) half duplex:
Internet chat.
(iii) full duplex:
Telephone call.
(3c)
Transmitter.
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👍10
*WAEC FISHERIES*
(2a)
(PICK ANY FIVE)
(i) Select a suitable site with good water supply and proper drainage.
(ii) Clear the area of any vegetation, debris, or obstacles.
(iii) Mark the boundaries of the pond and determine the shape and size.
(iv) Excavate the pond to the desired depth, ensuring proper sloping.
(v) Construct an inlet and outlet for water flow, ensuring proper drainage.
(vi) Line the bottom with clay or compact soil to prevent water leakage.
(vii) Fill the pond with water and allow it to settle for a few days.
(viii) Install aeration systems or water fountains if necessary.
(ix) Check for any leaks or issues and make necessary adjustments.
(x) Add appropriate fish species and ensure regular maintenance.
(2bi)
(PICK ANY THREE)
(i) Clear the pond of debris, weeds, and any obstacles.
(ii) Level and shape the pond to ensure proper water distribution.
(iii) Fill the pond with water, ensuring a steady supply.
(iv) Test the water for quality, including pH, temperature, and oxygen levels.
(v) Apply lime to adjust pH levels if necessary.
(vi) Fertilize the pond to stimulate plankton growth for fish feed.
(vii) Install proper inlet and outlet systems for water flow and drainage.
(viii) Ensure the pond is free of predators and harmful organisms.
(ix) Allow the pond to settle for a few days before introducing fish.
(x) Stock the pond with appropriate fish species for the environment.
(2bii)
(PICK ANY FOUR)
(i) Agricultural lime (calcium carbonate)
(ii) Quicklime (calcium oxide)
(iii) Hydrated lime (calcium hydroxide)
(iv) Dolomitic lime (calcium magnesium carbonate)
(v) Burnt lime
(vi) Slaked lime
(2c)
(PICK ANY FOUR)
(i) Reduces light penetration, affecting the growth of aquatic plants and plankton.
(ii) Decreases oxygen levels in the water, which can stress fish.
(iii) Impairs fish feeding behavior, as they rely on clear water to locate food.
(iv) Increases the risk of disease by limiting water quality and increasing pathogens.
(v) Causes sedimentation, which can clog gills and harm fish.
(vi) Reduces the overall aesthetic and environmental quality of the pond.
(2d)
(PICK ANY FOUR)
(i) Provide a balanced and nutritious diet to promote health and reproductive performance.
(ii) Ensure proper water quality, including maintaining appropriate temperature, pH, and oxygen levels.
(iii) Regularly check for diseases and parasites, and treat them promptly.
(iv) Maintain a proper breeding environment, including suitable breeding tanks or ponds.
(ii) Perform periodic health checks and remove any sick or weak fish.
(vi) Rotate or rest broodstock periodically to prevent overuse and ensure continued fertility.
(vii) Provide ample space for movement and reduce stress by avoiding overcrowding.
(viii) Manage breeding cycles to ensure the right timing for reproduction.
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(2a)
(PICK ANY FIVE)
(i) Select a suitable site with good water supply and proper drainage.
(ii) Clear the area of any vegetation, debris, or obstacles.
(iii) Mark the boundaries of the pond and determine the shape and size.
(iv) Excavate the pond to the desired depth, ensuring proper sloping.
(v) Construct an inlet and outlet for water flow, ensuring proper drainage.
(vi) Line the bottom with clay or compact soil to prevent water leakage.
(vii) Fill the pond with water and allow it to settle for a few days.
(viii) Install aeration systems or water fountains if necessary.
(ix) Check for any leaks or issues and make necessary adjustments.
(x) Add appropriate fish species and ensure regular maintenance.
(2bi)
(PICK ANY THREE)
(i) Clear the pond of debris, weeds, and any obstacles.
(ii) Level and shape the pond to ensure proper water distribution.
(iii) Fill the pond with water, ensuring a steady supply.
(iv) Test the water for quality, including pH, temperature, and oxygen levels.
(v) Apply lime to adjust pH levels if necessary.
(vi) Fertilize the pond to stimulate plankton growth for fish feed.
(vii) Install proper inlet and outlet systems for water flow and drainage.
(viii) Ensure the pond is free of predators and harmful organisms.
(ix) Allow the pond to settle for a few days before introducing fish.
(x) Stock the pond with appropriate fish species for the environment.
(2bii)
(PICK ANY FOUR)
(i) Agricultural lime (calcium carbonate)
(ii) Quicklime (calcium oxide)
(iii) Hydrated lime (calcium hydroxide)
(iv) Dolomitic lime (calcium magnesium carbonate)
(v) Burnt lime
(vi) Slaked lime
(2c)
(PICK ANY FOUR)
(i) Reduces light penetration, affecting the growth of aquatic plants and plankton.
(ii) Decreases oxygen levels in the water, which can stress fish.
(iii) Impairs fish feeding behavior, as they rely on clear water to locate food.
(iv) Increases the risk of disease by limiting water quality and increasing pathogens.
(v) Causes sedimentation, which can clog gills and harm fish.
(vi) Reduces the overall aesthetic and environmental quality of the pond.
(2d)
(PICK ANY FOUR)
(i) Provide a balanced and nutritious diet to promote health and reproductive performance.
(ii) Ensure proper water quality, including maintaining appropriate temperature, pH, and oxygen levels.
(iii) Regularly check for diseases and parasites, and treat them promptly.
(iv) Maintain a proper breeding environment, including suitable breeding tanks or ponds.
(ii) Perform periodic health checks and remove any sick or weak fish.
(vi) Rotate or rest broodstock periodically to prevent overuse and ensure continued fertility.
(vii) Provide ample space for movement and reduce stress by avoiding overcrowding.
(viii) Manage breeding cycles to ensure the right timing for reproduction.
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👍17❤3
*OFFICE PRACTICE*
(2a)
A report is a written or verbal communication that provides information, analysis, and recommendations on a specific topic or issue, often based on research, investigation, or data analysis.
(2b)
(i)Title page
(ii)Table of contents
(iii)Executive summary
(iv)Introduction
(v)Body
(vi)Conclusion
(vii)Recommendations
(2c)
(i)Informed decision-making: Reports provide valuable insights and data to support informed decision-making.
(ii)Accountability: Reports help organizations track progress, identify areas for improvement, and demonstrate accountability.
(iii)Communication: Reports facilitate communication among stakeholders, including employees, management, and external partners.
(iv)Problem-solving: Reports can identify problems, analyze causes, and recommend solutions.
(v)Evaluation and improvement: Reports can evaluate performance, identify areas for improvement, and inform strategic planning.
https://t.me/ExamkeyNet
(2a)
A report is a written or verbal communication that provides information, analysis, and recommendations on a specific topic or issue, often based on research, investigation, or data analysis.
(2b)
(i)Title page
(ii)Table of contents
(iii)Executive summary
(iv)Introduction
(v)Body
(vi)Conclusion
(vii)Recommendations
(2c)
(i)Informed decision-making: Reports provide valuable insights and data to support informed decision-making.
(ii)Accountability: Reports help organizations track progress, identify areas for improvement, and demonstrate accountability.
(iii)Communication: Reports facilitate communication among stakeholders, including employees, management, and external partners.
(iv)Problem-solving: Reports can identify problems, analyze causes, and recommend solutions.
(v)Evaluation and improvement: Reports can evaluate performance, identify areas for improvement, and inform strategic planning.
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👍10
*WAEC OFFICE PRACTICE*
*NUMBER ONE*
(1ai)
Alphabetical Filing System: This system organizes files and documents based on the names of individuals, organizations, or subjects in alphabetical order (A–Z). At SKJ Services Ltd, each branch of the company keeps the files of its staff and customers in alphabetical order, making it easier to retrieve files when needed.
(1aii)
(PICK ANY THREE)
(i) Simplicity
(ii) Quick Access
(iii) Flexibility
(iv) Cost-Effective
(v) No Need for Indexing
(vi) Easier for Small Businesses
(1b)
Memo (Memorandum)
(1c)
(i) It is used within an organization to formally request items or services.
(ii) Contains details like item description, quantity, purpose, and requester's details.
(iii) It usually requires approval from a superior or head of department.
(iv) Helps track and authorize internal supply or purchases.
(1d)
(i) Good Human Relations:
(ii) Politeness
(iii) Punctuality
(iv) Good Communication Skills
https://t.me/ExamkeyNet
*NUMBER ONE*
(1ai)
Alphabetical Filing System: This system organizes files and documents based on the names of individuals, organizations, or subjects in alphabetical order (A–Z). At SKJ Services Ltd, each branch of the company keeps the files of its staff and customers in alphabetical order, making it easier to retrieve files when needed.
(1aii)
(PICK ANY THREE)
(i) Simplicity
(ii) Quick Access
(iii) Flexibility
(iv) Cost-Effective
(v) No Need for Indexing
(vi) Easier for Small Businesses
(1b)
Memo (Memorandum)
(1c)
(i) It is used within an organization to formally request items or services.
(ii) Contains details like item description, quantity, purpose, and requester's details.
(iii) It usually requires approval from a superior or head of department.
(iv) Helps track and authorize internal supply or purchases.
(1d)
(i) Good Human Relations:
(ii) Politeness
(iii) Punctuality
(iv) Good Communication Skills
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👍10
FISHERY.
01-10: ACDAADDBCD
11-20: ABCCDBABDD
21-30: CBCDCACCDB
31-40: BADABDDAAB
COMPLETED.
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Animal-Obj
1-10AADABCDBBC
11-20CACABDDDCC
21-30CDDACCDDAD
31-40 CDABDACCBC
Completed
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01-10: ACDAADDBCD
11-20: ABCCDBABDD
21-30: CBCDCACCDB
31-40: BADABDDAAB
COMPLETED.
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Animal-Obj
1-10AADABCDBBC
11-20CACABDDDCC
21-30CDDACCDDAD
31-40 CDABDACCBC
Completed
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👍7❤3🤗2
ELECTRICAL INSTALLATION
(5ai)
V – Timer
W – Main Contactor
X – Delta Contactor
Y – Star Contactor
Z – Overload Relay
(5aii)
Type of connection at motor starting – Star
(5aiii)
Type of connection at full load speed – Delta
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(5ai)
V – Timer
W – Main Contactor
X – Delta Contactor
Y – Star Contactor
Z – Overload Relay
(5aii)
Type of connection at motor starting – Star
(5aiii)
Type of connection at full load speed – Delta
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👍2
*WAEC FISHERIES*
(3ai)
(PICK ANY TWO)
(i) It is cost-effective or free compared to buying from hatcheries.
(ii) It provides genetic diversity in fish stock.
(iii) Wild fish seeds may be more resilient to diseases.
(iv) It supports local fish biodiversity.
(v) It reduces dependency on hatchery facilities.
(vi) It offers a natural selection of species suited to the local environment.
(3aii)
(i) Clarias gariepinus (African catfish)
(ii) Oreochromis niloticus (Nile tilapia)
(3bi)
(PICK ANY FOUR)
(i) Ensure good water quality (pH, oxygen level, clarity).
(ii) Maintain appropriate water temperature.
(iii) Acclimatize fish before releasing into the pond.
(iv) Check for the absence of predators in the pond.
(v) Stock at the recommended density.
(vi) Monitor fish health and behavior after stocking.
(3c)
Number of fish = 5,000
Average weight per fish = 200 g = 0.2 kg
Total weight = 5,000 × 0.2 = 1,000 kg
Feed rate = 4% of body weight = 4/100 × 1,000 = 40 kg
Since feeding is done twice daily, each feeding = 40/2 = 20 kg
Total daily feed required = 40 kg
(3d)
(PICK ANY FOUR)
(i) Water temperature
(ii) Fish species
(iii) Fish size and age
(iv) Water quality (e.g., dissolved oxygen, pH)
(v) Type and quality of feed
(vi) Fish health status
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(3ai)
(PICK ANY TWO)
(i) It is cost-effective or free compared to buying from hatcheries.
(ii) It provides genetic diversity in fish stock.
(iii) Wild fish seeds may be more resilient to diseases.
(iv) It supports local fish biodiversity.
(v) It reduces dependency on hatchery facilities.
(vi) It offers a natural selection of species suited to the local environment.
(3aii)
(i) Clarias gariepinus (African catfish)
(ii) Oreochromis niloticus (Nile tilapia)
(3bi)
(PICK ANY FOUR)
(i) Ensure good water quality (pH, oxygen level, clarity).
(ii) Maintain appropriate water temperature.
(iii) Acclimatize fish before releasing into the pond.
(iv) Check for the absence of predators in the pond.
(v) Stock at the recommended density.
(vi) Monitor fish health and behavior after stocking.
(3c)
Number of fish = 5,000
Average weight per fish = 200 g = 0.2 kg
Total weight = 5,000 × 0.2 = 1,000 kg
Feed rate = 4% of body weight = 4/100 × 1,000 = 40 kg
Since feeding is done twice daily, each feeding = 40/2 = 20 kg
Total daily feed required = 40 kg
(3d)
(PICK ANY FOUR)
(i) Water temperature
(ii) Fish species
(iii) Fish size and age
(iv) Water quality (e.g., dissolved oxygen, pH)
(v) Type and quality of feed
(vi) Fish health status
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👍6
DATA PROCESSING.
01-10: BDDACCADBB
11-20: ACCBBCBBBB
21-30: CCDBCBBCCD
31-40: ABCBCACCDA
Completed.
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01-10: BDDACCADBB
11-20: ACCBBCBBBB
21-30: CCDBCBBCCD
31-40: ABCBCACCDA
Completed.
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👍6💯3
FISHERY
(5ai)
(PICK ANY ONE)
Fish smoking is the process of preserving and flavoring fish by exposing it to smoke from burning wood or other materials.
OR
Fish smoking is a method of fish preservation that involves drying and cooking fish using heat and smoke from smoldering wood.
(5aii)
(i) Clean and gut the fish thoroughly
(ii) Salt or brine the fish to enhance flavor and preservation
(iii) Drain and dry the fish to remove excess moisture
(iv) Arrange the fish on smoking racks or sticks
(v) Smoke the fish using controlled heat and smoke until properly dried
(5b)
(i) Prepare a saltwater solution (brine) in a clean container
(ii) Clean and gut the fish properly
(iii) Submerge the fish completely in the brine solution
(iv) Allow the fish to soak for a specific time depending on size and concentration
(v) Remove the fish and drain excess brine before further processing
(5ci)
(PICK ANY ONE)
Fish preservation refers to the methods and techniques used to extend the shelf life of fish by preventing spoilage, decay, and the growth of harmful microorganisms, ensuring the fish remains safe and suitable for consumption over time.
OR
Fish preservation is the process of treating and storing fish in a way that prevents spoilage, maintains quality, and ensures the fish remains edible for an extended period.
(5cii)
(PICK ANY FOUR)
(i) Smoking
(ii) Drying
(iii) Freezing
(iv) Canning
(v) Salting
(vi) Fermentation
(vii) Pickling
(viii) Refrigeration
(5d)
(PICK ANY TWO)
(i) Provides better control over water quality.
(ii) Durable and resistant to wear and tear.
(iii) Easy to clean and sanitize, reducing disease risk.
(iv) Can be customized in size and shape for efficient use of space.
(v) Prevents predation and contamination from external sources.
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(5ai)
(PICK ANY ONE)
Fish smoking is the process of preserving and flavoring fish by exposing it to smoke from burning wood or other materials.
OR
Fish smoking is a method of fish preservation that involves drying and cooking fish using heat and smoke from smoldering wood.
(5aii)
(i) Clean and gut the fish thoroughly
(ii) Salt or brine the fish to enhance flavor and preservation
(iii) Drain and dry the fish to remove excess moisture
(iv) Arrange the fish on smoking racks or sticks
(v) Smoke the fish using controlled heat and smoke until properly dried
(5b)
(i) Prepare a saltwater solution (brine) in a clean container
(ii) Clean and gut the fish properly
(iii) Submerge the fish completely in the brine solution
(iv) Allow the fish to soak for a specific time depending on size and concentration
(v) Remove the fish and drain excess brine before further processing
(5ci)
(PICK ANY ONE)
Fish preservation refers to the methods and techniques used to extend the shelf life of fish by preventing spoilage, decay, and the growth of harmful microorganisms, ensuring the fish remains safe and suitable for consumption over time.
OR
Fish preservation is the process of treating and storing fish in a way that prevents spoilage, maintains quality, and ensures the fish remains edible for an extended period.
(5cii)
(PICK ANY FOUR)
(i) Smoking
(ii) Drying
(iii) Freezing
(iv) Canning
(v) Salting
(vi) Fermentation
(vii) Pickling
(viii) Refrigeration
(5d)
(PICK ANY TWO)
(i) Provides better control over water quality.
(ii) Durable and resistant to wear and tear.
(iii) Easy to clean and sanitize, reducing disease risk.
(iv) Can be customized in size and shape for efficient use of space.
(v) Prevents predation and contamination from external sources.
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👍5
*WAEC DATA PROCESSING*
*NUMBER SIX*
(6a)
(i) Open MS Word.
(ii) Click on the “Mailings” tab.
(iii) Select “Start Mail Merge” and choose the document type.
(iv) Click “Select Recipients” and choose “Use an Existing List.”
(v) Browse and select the database.
(vi) Insert merge fields using “Insert Merge Field.”
(vii) Place fields in the appropriate positions.
(viii) Format the document as needed.
(ix) Save the main document.
(x) Click “Finish & Merge.”
(xi) Choose “Edit Individual Documents” or “Print Documents.”
(xii) Select all or specific records to merge.
(xiii) Preview to confirm formatting.
(xiv) Finalize the merge process.
(xv) Save or print the final merged documents.
(xvi) Close the main document.
(xvii) Back up the database and merged documents.
(6b)
(i) Click “Preview Results” under the “Mailings” tab.
(ii) Browse through records using the navigation arrows.
(iii) Click “Finish & Merge” and select the desired output to print or save.
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*NUMBER SIX*
(6a)
(i) Open MS Word.
(ii) Click on the “Mailings” tab.
(iii) Select “Start Mail Merge” and choose the document type.
(iv) Click “Select Recipients” and choose “Use an Existing List.”
(v) Browse and select the database.
(vi) Insert merge fields using “Insert Merge Field.”
(vii) Place fields in the appropriate positions.
(viii) Format the document as needed.
(ix) Save the main document.
(x) Click “Finish & Merge.”
(xi) Choose “Edit Individual Documents” or “Print Documents.”
(xii) Select all or specific records to merge.
(xiii) Preview to confirm formatting.
(xiv) Finalize the merge process.
(xv) Save or print the final merged documents.
(xvi) Close the main document.
(xvii) Back up the database and merged documents.
(6b)
(i) Click “Preview Results” under the “Mailings” tab.
(ii) Browse through records using the navigation arrows.
(iii) Click “Finish & Merge” and select the desired output to print or save.
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👍5❤2
DYEING AND BLEACHING
01-10 DDDCDBDCBB
11-20 ABCCCBACCB
21-30 AACDCBDADC
31-40 BCBCBDDACD
*COMPLETED*✅
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01-10 DDDCDBDCBB
11-20 ABCCCBACCB
21-30 AACDCBDADC
31-40 BCBCBDDACD
*COMPLETED*✅
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👍4❤2
TRADE SUBJECTS OBJ FOR WAEC 2025
====================
ANIMAL HUSBANDRY
01-10: AADABCDBBC
11-20: CACABDDDAC
21-30: CBDDCCDDAD
31-40: CDABDDCCBC
COMPLETED
==============≠==
FISHERIES OBJ
01-10: DCAACDDDAD
11-20: BBBCCBDBCA
21-30: BCCDDADBCB
31-40: CADADDCCCB
COMPLETED
================
DATA PROCESSING.
01-10: BDDACCADBB
11-20: ACCBBCBBBB
21-30: CCDBCBBCCD
31-40: ABCBCACCDA
Completed.
================
Dyeing and Bleaching obj
01-10 DDDCDBDCBB
11-20 ABCCCBACCB
21-30 AACDCBDADC
31-40 BCBCBDDACD
COMPLETED
Join channel for more👇
https://t.me/ExamkeyNet
====================
ANIMAL HUSBANDRY
01-10: AADABCDBBC
11-20: CACABDDDAC
21-30: CBDDCCDDAD
31-40: CDABDDCCBC
COMPLETED
==============≠==
FISHERIES OBJ
01-10: DCAACDDDAD
11-20: BBBCCBDBCA
21-30: BCCDDADBCB
31-40: CADADDCCCB
COMPLETED
================
DATA PROCESSING.
01-10: BDDACCADBB
11-20: ACCBBCBBBB
21-30: CCDBCBBCCD
31-40: ABCBCACCDA
Completed.
================
Dyeing and Bleaching obj
01-10 DDDCDBDCBB
11-20 ABCCCBACCB
21-30 AACDCBDADC
31-40 BCBCBDDACD
COMPLETED
Join channel for more👇
https://t.me/ExamkeyNet
👍18❤3❤🔥1
TOURISM.
01-10: ADCBDAADCA
11-20: DCDDDDAAAA
21-30: ACBADAADCA
31-40: BDDCDCDBAC
COMPLETED.
Join channel for more👇
https://t.me/ExamkeyNet
01-10: ADCBDAADCA
11-20: DCDDDDAAAA
21-30: ACBADAADCA
31-40: BDDCDCDBAC
COMPLETED.
Join channel for more👇
https://t.me/ExamkeyNet
👍4
Have lost My Energy 😐
Expo runz just drain my blood 😭💔
Send money for Milk Ejoor 🤲😩
Expo runz just drain my blood 😭💔
Send money for Milk Ejoor 🤲😩
🙏9❤🔥4👍4😁1
Payment is Done below 👇👇👇
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao
Pls drop payment proof after payment is done.
Account Number:-9056863938
Bank Name:- Palm pay / Opay
Account Name :- Blessing Amao
Pls drop payment proof after payment is done.
👍11🤬2🆒2
OFFICE PRACTICE
01-10: DCCBCBCADC
11-20: CDCDBBBAAC
21-30: ADDDABADAA
31-40: ABBACBDABC
41-50: ADABDBDAAA
COMPLETED
Join channel for more👇
https://t.me/ExamkeyNet
01-10: DCCBCBCADC
11-20: CDCDBBBAAC
21-30: ADDDABADAA
31-40: ABBACBDABC
41-50: ADABDBDAAA
COMPLETED
Join channel for more👇
https://t.me/ExamkeyNet
🤝8👍1💯1
TODAY 1PM TO 3PM
WEAC COMPUTER
THEORY AND OBJ
#1000
WHATSAPP 09056863938 ONLY
WEAC COMPUTER
THEORY AND OBJ
#1000
WHATSAPP 09056863938 ONLY
👍9🙏9