Page 350 - Agriculture_Form_Three

Agriculture for Secondary Schools

Soil liming and which is given to an animal (or a
application (to soil) of calcium-rich person) to prevent them from getting
and magnesium-rich materials such the disease which the pathogen can
as limestone so as to neutralise soil cause
acidity Value chain
Starchy tuber crops the full range of activities needed to
crop plants which store edible starch create a product or service from the
material in underground stems, roots, initial point of production to the final
rhizomes, corms and tubers customer or consumer

Steer Variable costs
castrated male cattle costs that vary with the level of output
Stocking density Veal
the number of animals that are kept meat from very young cattle usually
on a given unit of an area fed on milk only

Stress Vertical gardening
a state of tension or strain resulting from a technique used to grow plants,
adverse or demanding circumstances preferably horticultural crops on a
Stunning vertically suspended panel by using soil
making an animal unconscious and or hydroponics where the structures
not able to sense pain, shortly before can either be free-standing or attached
being killed for meat to a wall

Supplementary feed Vice
additional feed containing energy, a bad or unnatural or undesirable
protein or vitamins and minerals fed to habit of animal
grazing animals so as to add nutrients Wether
that may be lacking in the pasture castrated male sheep
Thermophilic bacteria Withdrawal period
a group of bacteria that grows the minimum period of time from
and thrives best at higher than normal administering the last dose of
temperatures medication and the production of any
animal or plant derived products for
Total Ammonia Nitrogen food
total amount of nitrogen in the form
of NH and NH in fish pond water Whey
+
3 4
Vaccine the watery portion of milk that
a substance which contains a harmless separates from the solid curds when
form of a pathogen (usually virus) making cheese

Student’s Book Form Twos Book Form Three
Student’
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