Animal husbandry
(3ai)
(i)Weighing scale: Measuring the weight of animals or objects.
(ii)Egg Candler: Checking the fertility and development of eggs.
(iii)Thermometer: Measuring temperature in animals or environments.
(iv)Hypodermic syringe: Administering medications or vaccines to animals.
(3aii)
(i)Weighing scale: Regular calibration.
(ii)Egg Candler: Cleaning and dusting.
(iii)Thermometer: Calibration and storage.
(iv)Hypodermic syringe: Sterilization and proper storage.
(3b)
(i)Darken the room: Reduce light to improve visibility.
(ii)Place egg on candler: Position the egg to view its contents.
(iii)Check for fertility: Observe the egg's development.
(3c)
(i)Sterilization
(ii)Proper disposal
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(3ai)
(i)Weighing scale: Measuring the weight of animals or objects.
(ii)Egg Candler: Checking the fertility and development of eggs.
(iii)Thermometer: Measuring temperature in animals or environments.
(iv)Hypodermic syringe: Administering medications or vaccines to animals.
(3aii)
(i)Weighing scale: Regular calibration.
(ii)Egg Candler: Cleaning and dusting.
(iii)Thermometer: Calibration and storage.
(iv)Hypodermic syringe: Sterilization and proper storage.
(3b)
(i)Darken the room: Reduce light to improve visibility.
(ii)Place egg on candler: Position the egg to view its contents.
(iii)Check for fertility: Observe the egg's development.
(3c)
(i)Sterilization
(ii)Proper disposal
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*ANIMAL HUSBANDRY PRACTICAL*
(1a)
(PICK ANY THREE)
(i) They absorb moisture from urine and spilled water.
(ii) They help to reduce bad odour in the animal house.
(iìi) They provide comfort for animals, reducing stress and injury.
(iv) They improve hygiene by reducing the growth of harmful microorganisms.
(v) They provide insulation and help keep animals warm during cold weather.
(1bi)
(PICK ANY FIVE)
(i) Smoking
(ii) Salting
(iii) Freezing
(iv) Drying
(v) Canning
(vi) Refrigeration
(vii) Use of chemical preservatives
(1bii)
(PICK ANY FOUR)
(i) Poor storage facilities.
(ii) Inadequate transportation infrastructure.
(iii) High cost of production.
(iv) Poor hygiene and handling practices.
(v) Fluctuating prices due to supply and demand.
(vi) Limited access to modern marketing platforms.
(1c)
(PICK ANY THREE)
(i) Curing
(ii) Soaking
(iii) Liming
(iv) Tanning
(v) Finishing
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(1a)
(PICK ANY THREE)
(i) They absorb moisture from urine and spilled water.
(ii) They help to reduce bad odour in the animal house.
(iìi) They provide comfort for animals, reducing stress and injury.
(iv) They improve hygiene by reducing the growth of harmful microorganisms.
(v) They provide insulation and help keep animals warm during cold weather.
(1bi)
(PICK ANY FIVE)
(i) Smoking
(ii) Salting
(iii) Freezing
(iv) Drying
(v) Canning
(vi) Refrigeration
(vii) Use of chemical preservatives
(1bii)
(PICK ANY FOUR)
(i) Poor storage facilities.
(ii) Inadequate transportation infrastructure.
(iii) High cost of production.
(iv) Poor hygiene and handling practices.
(v) Fluctuating prices due to supply and demand.
(vi) Limited access to modern marketing platforms.
(1c)
(PICK ANY THREE)
(i) Curing
(ii) Soaking
(iii) Liming
(iv) Tanning
(v) Finishing
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*ANIMAL HUSBANDRY PRACTICAL*
(2ai)
(PICK ANY TWO)
(i) Temporary storage of food
(ii) Softening of food before digestion
(iii) Regulation of food passage to the gizzard
(iv) Initial microbial fermentation of food (in some birds)
(2aii)
(PICK ANY FOUR)
(i) Chicken
(ii) Duck
(iii) Turkey
(iv) Pigeon
(v) Guinea fowl
(vi) Quail
(2bi)
(PICK ANY FIVE)
(i) Detoxification of harmful substances
(ii) Metabolism of carbohydrates, fats, and proteins
(iii) Storage of glycogen, vitamins, and minerals
(iv) Production of bile for digestion
(v) Breakdown of red blood cells
(vi) Regulation of blood composition
(vii) Synthesis of blood clotting factors
(2bii)
(PICK ANY TWO)
(i) Liver fluke
(ii) Tapeworm larvae
(iii) Roundworms
(iv) Coccidia
(2c)
(PICK ANY TWO)
(i) Protection of the foot
(ii) Support of body weight
(iii) Aid in locomotion and movement
(iv) Absorption of shock while walking or running
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(2ai)
(PICK ANY TWO)
(i) Temporary storage of food
(ii) Softening of food before digestion
(iii) Regulation of food passage to the gizzard
(iv) Initial microbial fermentation of food (in some birds)
(2aii)
(PICK ANY FOUR)
(i) Chicken
(ii) Duck
(iii) Turkey
(iv) Pigeon
(v) Guinea fowl
(vi) Quail
(2bi)
(PICK ANY FIVE)
(i) Detoxification of harmful substances
(ii) Metabolism of carbohydrates, fats, and proteins
(iii) Storage of glycogen, vitamins, and minerals
(iv) Production of bile for digestion
(v) Breakdown of red blood cells
(vi) Regulation of blood composition
(vii) Synthesis of blood clotting factors
(2bii)
(PICK ANY TWO)
(i) Liver fluke
(ii) Tapeworm larvae
(iii) Roundworms
(iv) Coccidia
(2c)
(PICK ANY TWO)
(i) Protection of the foot
(ii) Support of body weight
(iii) Aid in locomotion and movement
(iv) Absorption of shock while walking or running
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(4a)
(i)Cows
(ii)Goats
(iii)Sheep
(4bi)
(i)Hand milking: Manual milking using hands.
(ii)Machine milking: Using milking machines
(4bii)
(i)Preparation: Clean and sanitize the udder and teats.
(ii)Stimulation: Massage the udder to stimulate milk letdown.
(iii)Milking: Gently grasp the teat and milk into a clean container.
(iv)Filtering: Filter the milk to remove any debris or bacteria.
(4ci)
(i)Protein
(4cii)
(i)Toxic compounds: Fresh leucaena contains toxic compounds like mimosine, which can be harmful to livestock.
(ii)Digestive issues: Fresh leucaena can cause digestive issues in some animals, such as bloating or diarrhea.
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(i)Cows
(ii)Goats
(iii)Sheep
(4bi)
(i)Hand milking: Manual milking using hands.
(ii)Machine milking: Using milking machines
(4bii)
(i)Preparation: Clean and sanitize the udder and teats.
(ii)Stimulation: Massage the udder to stimulate milk letdown.
(iii)Milking: Gently grasp the teat and milk into a clean container.
(iv)Filtering: Filter the milk to remove any debris or bacteria.
(4ci)
(i)Protein
(4cii)
(i)Toxic compounds: Fresh leucaena contains toxic compounds like mimosine, which can be harmful to livestock.
(ii)Digestive issues: Fresh leucaena can cause digestive issues in some animals, such as bloating or diarrhea.
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Fisheries Pract-by examkey
(1ai)
SPECIMEN A:
(PICK ONE ONLY)
(i) To measure water temperature in fish ponds.
(ii) To monitor temperature changes that affect fish metabolism.
(iii) To ensure optimal conditions for breeding and hatching.
(iv) To assess the suitability of water temperature before introducing new fish stock.
(v) To prevent diseases caused by extreme temperatures.
SPECIMEN B:
(PICK ONE ONLY)
(i) To increase the oxygen content in fish ponds.
(ii) To improve water circulation.
(iii) To prevent fish mortality due to low oxygen levels.
(iv) To reduce toxic gas buildup.
(v) To support aerobic microbial activity beneficial to fish health.
(1aii)
25°C to 30°C
(1aiii)
(PICK TWO ONLY)
(i) Paddle wheel aerator
(ii) Air pump with diffuser stones
(iii) Water fountain or sprayer
(iv) Submersible pump for water circulation
(v) Wind-powered aerator
(1bi)
(PICK TWO ONLY)
(i) Easy to store and handle
(ii) Provides balanced nutrients for fish growth
(iii) Reduces feed wastage
(iv) Enhances fast and healthy fish growth
(v) Can be customized for different fish species and growth stages
(1bii)
(PICK SIX ONLY)
(i) Fish meal
(ii) Ground maize
(iii) Soybean meal
(iv) Bone meal
(v) Blood meal
(vi) Wheat bran
(vii) Palm kernel cake
(viii) Vitamin and mineral premix
(1c)
(PICK TWO ONLY)
(i) Used for removing dirty water from a fish tank or pond.
(ii) Used for transferring water from one container to another.
(iii) Used for cleaning fish tanks without disturbing the fish.
(iv) Used for removing waste and debris from the bottom of tanks.
(v) Used for maintaining proper hygiene and water quality in aquaculture systems.
(2a)
(PICK ANY TWO)
(i) To protect the hands from injuries or cuts during handling of fish or equipment.
(ii) To prevent contamination and ensure hygienic handling of fish.
(iii) To protect against infections from handling sick or dead fish.
(iv) To provide insulation when working in cold water conditions.
(2b)
Specimen F: Knife:
(PICK ANY FOUR)
(i) Cutting fish during processing.
(ii) Gutting and cleaning fish.
(iii) Slicing feed ingredients like vegetables or meat.
(iv) Removing scales or fins from fish.
(v) Killing fish humanely before processing.
(vi) Preparing bait for fishing.
Specimen H: Polyethene:
(PICK ANY FOUR)
(i) Packaging fish and fish products.
(ii) Covering tanks or containers to prevent contamination.
(iii) Storing fish feed or water samples.
(iv) Lining ponds to prevent seepage.
(v) Wrapping fish for transportation.
(vi) Serving as a temporary cover during rainy conditions.
(2c)
(PICK ANY THREE)
(i) As a treatment to eliminate external parasites from fish.
(ii) For preserving fish during processing by salting.
(iii) To maintain osmotic balance in fish tanks.
(iv) To disinfect fishing equipment.
(v) In making brine solutions for smoked or dried fish.
(2d)
(PICK ANY TWO)
(i) Causes environmental pollution if not properly disposed of.
(ii) Harmful to aquatic life when it enters water bodies.
(iii) Can clog water drainage systems in fish farms.
(iv) Non-biodegradable nature leads to long-term waste accumulation.
(4a)
Specimen N: Smoked sardinella
Specimen P: Salted dried fish
Specimen Q: Fermented catfish.
(4b)
Specimen N: Smoked Sardinella: Smoking
Specimen P: Salted Dried Fish: Salting and drying
Specimen Q: Fermented Catfish: Fermentation
(4c)
Specimen N: Smoked Sardinella
(i)Preparation: Cleaning, degutting, and washing the fish.
(ii)Salting: Applying salt or seasoning to enhance flavor and preservation.
Specimen P: Salted Dried Fish
(i)Salting: Applying salt to the fish to draw out moisture and prevent bacterial growth.
(ii)Drying: Allowing the fish to dry completely, either through air drying or using a controlled environment.
Specimen Q: Fermented Catfish
(i)Preparation: Cleaning and preparing the fish for fermentation.
(ii)Fermentation: Allowing the fish to ferment, either naturally or with the addition of microorganisms, to break down the proteins and fats.
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(1ai)
SPECIMEN A:
(PICK ONE ONLY)
(i) To measure water temperature in fish ponds.
(ii) To monitor temperature changes that affect fish metabolism.
(iii) To ensure optimal conditions for breeding and hatching.
(iv) To assess the suitability of water temperature before introducing new fish stock.
(v) To prevent diseases caused by extreme temperatures.
SPECIMEN B:
(PICK ONE ONLY)
(i) To increase the oxygen content in fish ponds.
(ii) To improve water circulation.
(iii) To prevent fish mortality due to low oxygen levels.
(iv) To reduce toxic gas buildup.
(v) To support aerobic microbial activity beneficial to fish health.
(1aii)
25°C to 30°C
(1aiii)
(PICK TWO ONLY)
(i) Paddle wheel aerator
(ii) Air pump with diffuser stones
(iii) Water fountain or sprayer
(iv) Submersible pump for water circulation
(v) Wind-powered aerator
(1bi)
(PICK TWO ONLY)
(i) Easy to store and handle
(ii) Provides balanced nutrients for fish growth
(iii) Reduces feed wastage
(iv) Enhances fast and healthy fish growth
(v) Can be customized for different fish species and growth stages
(1bii)
(PICK SIX ONLY)
(i) Fish meal
(ii) Ground maize
(iii) Soybean meal
(iv) Bone meal
(v) Blood meal
(vi) Wheat bran
(vii) Palm kernel cake
(viii) Vitamin and mineral premix
(1c)
(PICK TWO ONLY)
(i) Used for removing dirty water from a fish tank or pond.
(ii) Used for transferring water from one container to another.
(iii) Used for cleaning fish tanks without disturbing the fish.
(iv) Used for removing waste and debris from the bottom of tanks.
(v) Used for maintaining proper hygiene and water quality in aquaculture systems.
(2a)
(PICK ANY TWO)
(i) To protect the hands from injuries or cuts during handling of fish or equipment.
(ii) To prevent contamination and ensure hygienic handling of fish.
(iii) To protect against infections from handling sick or dead fish.
(iv) To provide insulation when working in cold water conditions.
(2b)
Specimen F: Knife:
(PICK ANY FOUR)
(i) Cutting fish during processing.
(ii) Gutting and cleaning fish.
(iii) Slicing feed ingredients like vegetables or meat.
(iv) Removing scales or fins from fish.
(v) Killing fish humanely before processing.
(vi) Preparing bait for fishing.
Specimen H: Polyethene:
(PICK ANY FOUR)
(i) Packaging fish and fish products.
(ii) Covering tanks or containers to prevent contamination.
(iii) Storing fish feed or water samples.
(iv) Lining ponds to prevent seepage.
(v) Wrapping fish for transportation.
(vi) Serving as a temporary cover during rainy conditions.
(2c)
(PICK ANY THREE)
(i) As a treatment to eliminate external parasites from fish.
(ii) For preserving fish during processing by salting.
(iii) To maintain osmotic balance in fish tanks.
(iv) To disinfect fishing equipment.
(v) In making brine solutions for smoked or dried fish.
(2d)
(PICK ANY TWO)
(i) Causes environmental pollution if not properly disposed of.
(ii) Harmful to aquatic life when it enters water bodies.
(iii) Can clog water drainage systems in fish farms.
(iv) Non-biodegradable nature leads to long-term waste accumulation.
(4a)
Specimen N: Smoked sardinella
Specimen P: Salted dried fish
Specimen Q: Fermented catfish.
(4b)
Specimen N: Smoked Sardinella: Smoking
Specimen P: Salted Dried Fish: Salting and drying
Specimen Q: Fermented Catfish: Fermentation
(4c)
Specimen N: Smoked Sardinella
(i)Preparation: Cleaning, degutting, and washing the fish.
(ii)Salting: Applying salt or seasoning to enhance flavor and preservation.
Specimen P: Salted Dried Fish
(i)Salting: Applying salt to the fish to draw out moisture and prevent bacterial growth.
(ii)Drying: Allowing the fish to dry completely, either through air drying or using a controlled environment.
Specimen Q: Fermented Catfish
(i)Preparation: Cleaning and preparing the fish for fermentation.
(ii)Fermentation: Allowing the fish to ferment, either naturally or with the addition of microorganisms, to break down the proteins and fats.
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PLS IF YOU HAVE YOUR FRIENDS DOING WAEC AND NECO 2025 SHOULD BE ADDED TO THIS CHANNEL
NO GO GET SCAMMED PLS INVITE AND SHARE THE EXAMKEY CHANNEL LINK !!!👇
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https://t.me/ExamkeyNet
Join channel for more👇
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Pls let's power share the links 🤲☝️🙏.
NO GO GET SCAMMED PLS INVITE AND SHARE THE EXAMKEY CHANNEL LINK !!!👇
https://t.me/ExamkeyNet
https://t.me/ExamkeyNet
Join channel for more👇
https://t.me/ExamkeyNet
Pls let's power share the links 🤲☝️🙏.
WAEC FISHERIES PRACTICAL
NUMBER THREE
(3ai)
SPECIMEN J:
(PICK TWO ONLY)
(i) Cod
(ii) Salmon
(iii) Mackerel
(iv) Sardine
(v) Herring
(3aii)
SPECIMEN K:
(PICK TWO ONLY)
(i) Tilapia
(ii) Catfish
(iii) Carp
(iv) Salmon
(v) Snapper
(3b)
SPECIMEN J:
(PICK TWO ONLY)
(i) Used as a dietary supplement rich in omega-3 fatty acids
(ii) Used in aquaculture feed formulation
(iii) Used for enhancing fish growth and reproduction
(iv) Used in fish vaccine formulation
(v) Used in cosmetics and pharmaceutical industries
SPECIMEN K:
(PICK TWO ONLY)
(i) Used in production of collagen
(ii) Used in making fish leather for fashion items
(iii) Used in cosmetics
(iv) Used for jewelry or decorative items
(v) Used in scientific research for age and growth studies of fish
(3c)
(PICK TWO ONLY)
(i) Used in the production of fish meal
(ii) Used as a source of calcium and phosphorus in animal feed
(iii) Used in making fish bone powder for dietary supplements
(iv) Used in fertilizer production
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(v) Used in handicrafts or ornaments
(3di)
(PICK THREE ONLY)
(i) Salmon
(ii) Tilapia
(iii) Catfish
(iv) Trout
(v) Carp
(3dii)
(i) Indicates poor egg quality or spoilage
(ii) May signal fungal or bacterial infection
(iii) Leads to reduced hatchability
(iv) Increases mortality of developing embryos
(v) May contaminate surrounding healthy eggs if not removed.
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NUMBER THREE
(3ai)
SPECIMEN J:
(PICK TWO ONLY)
(i) Cod
(ii) Salmon
(iii) Mackerel
(iv) Sardine
(v) Herring
(3aii)
SPECIMEN K:
(PICK TWO ONLY)
(i) Tilapia
(ii) Catfish
(iii) Carp
(iv) Salmon
(v) Snapper
(3b)
SPECIMEN J:
(PICK TWO ONLY)
(i) Used as a dietary supplement rich in omega-3 fatty acids
(ii) Used in aquaculture feed formulation
(iii) Used for enhancing fish growth and reproduction
(iv) Used in fish vaccine formulation
(v) Used in cosmetics and pharmaceutical industries
SPECIMEN K:
(PICK TWO ONLY)
(i) Used in production of collagen
(ii) Used in making fish leather for fashion items
(iii) Used in cosmetics
(iv) Used for jewelry or decorative items
(v) Used in scientific research for age and growth studies of fish
(3c)
(PICK TWO ONLY)
(i) Used in the production of fish meal
(ii) Used as a source of calcium and phosphorus in animal feed
(iii) Used in making fish bone powder for dietary supplements
(iv) Used in fertilizer production
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(v) Used in handicrafts or ornaments
(3di)
(PICK THREE ONLY)
(i) Salmon
(ii) Tilapia
(iii) Catfish
(iv) Trout
(v) Carp
(3dii)
(i) Indicates poor egg quality or spoilage
(ii) May signal fungal or bacterial infection
(iii) Leads to reduced hatchability
(iv) Increases mortality of developing embryos
(v) May contaminate surrounding healthy eggs if not removed.
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