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SIERRA LEONE UPDATE 👇🇸🇱🇸🇱 The West African Examinations Council is hereby informing school authorities and the general public that General Mathematics papers 1&2 which were originally scheduled for Thursday May 30. have been postponed until further notice. However, the rescheduled date will be communicated to the public as soon as possible. WAEC regrets any inconvenience this might have caused. (Nigerians must pray that it won't affect them tomorrow)😔😔 Thank you😭😭 GHANA SENIOR SOURCE MR.OYIBO CEO✅🇬🇭🇬🇭🇬🇭 https://t.me/kwameatoapo

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Fishery (2a) -Active fishing gear: - Specimen E (Hook-and-line) - Specimen G (Cast net) - Specimen J (Drag net) -Passive fishing gear: - Specimen F (Gill net) - Specimen H (Trap) (2b) (i)Strong cord (ii)Fishing wire (iii)Netting material (iv)Repair mesh (2c) Specimen J (Drag net) is suitable for comprehensive harvesting in an earthen fish pond. (2d) -Hook-and-line targets specific fish, while Gill net catches a variety of fish. -Hook-and-line uses bait, while Gill net relies on fish swimming into it. -Hook-and-line is an active fishing method, while Gill net is a passive one. -Hook-and-line often catches larger fish, while Gill net catches smaller ones. -Hook-and-line has minimal environmental impact, while Gill net can cause bycatch and habitat damage.

FISHERY (1ai) Specimen A (Maize grains): Carbohydrates (energy) Specimen B (Groundnut cake): Protein Specimen C (Bone meal): Calcium (minerals) (1aii) Specimen A (Maize grains): Energy source for growth and maintenance Specimen B (Groundnut cake): Protein source for growth and development Specimen C (Bone meal): Calcium source for bone growth and development (1aiii) Specimen A (Maize grains): Sorghum or other grains Specimen B (Groundnut cake): Soybean meal or other protein sources Specimen C (Bone meal): Fish bone meal or other calcium sources (1b) (i)Vitamins (ii)Phosphorus (1ci) (i)Protection (scales provide a protective barrier against the environment and predators) (1cii) (i)Used in the production of fish meal or fish oil (ii)Used as a source of collagen for pharmaceutical or cosmetic applications (iii)Used as a natural fertilizer or compost ingredient

*ANIMAL HUSBANDRY PRACTICAL* (3a) (PICK ANY TWO) (i) Fatty acids (ii) Glycerol (iii) Energy (ATP) (iv) Triglycerides (stored in adipose tissue) (v) Cholesterol (3aii) (PICK ANY THREE) (i) Overfeeding the animals with high-fat and carbohydrate-rich diets can cause fat accumulation. (ii) Limited movement or exercise can result in energy not being expended, leading to fat buildup. (iii) Genetic predisposition in certain breeds can lead to higher fat accumulation. (iv) Diets rich in calories, especially from grains and commercial feed, contribute to fat buildup. (v) Hormonal imbalances, such as hypothyroidism, can reduce metabolic rates and lead to fat accumulation. (vi) Older animals tend to accumulate more fat as their metabolism slows down. (3b) (PICK ANY TWO) (i) Contamination with bile which can lead to a bitter taste in the meat, making it unpalatable. (ii) It leads to discoloration of meat (iii) It will increase the bacterial load leading to faster spoilage of the meat. (vi) Bile's upleasant odour will make the carcass less desirable to consumers. (3c) K: (PICK ANY ONE) (i) To provide a designated place for feeding chickens or other poultry (ii) To minimize feed contamination M: (PICK ANY ONE) (i) It is used to provide a clean and consistent water supply to poultry (ii) It helps maintain hygiene by ensuring that water is kept clean and free from contamination (3d) K (PICK ANY TWO) (i) Ensure the feed trough is cleaned regularly to remove leftover feed, dust, and debris (ii)Frequently inspect the trough for any signs of damage, such as cracks or sharp edges. (iii) Periodically disinfect the feed trough using a safe, non-toxic disinfectant to kill any bacteria or pathogens that could harm the poultry. (iv) Ensure the trough is placed at an appropriate height and location to prevent contamination by feces and minimize spillage M (PICK ANY TWO) (i) Clean the drinker daily to ensure that the water remains fresh and uncontaminated (ii)Regularly inspect the drinker for leaks or cracks. (iii) Periodically disinfect the drinker using an appropriate disinfectant to eliminate any harmful pathogens (iv) Ensure that the drinker is always adequately filled with clean water. (3e) (PICK ANY TWO) (i) Rivers (ii) Streams (iii) Ponds (iv) Lakes (iii) Water wells