9. What will be the effect of a bare fallow upon the amount of available plant food in the soil? Under what conditions of soil and climate is a bare fallow most likely to be beneficial? (32) 10. In what states of combination do the nitrogen, phosphorus, and potassium of soils chiefly occur? Are these combinations easily soluble in water or not? What important results follow from the facts you have mentioned ? (32) SECTION E.-CHEMISTRY OF MANURES AND CROPS. 1. How much nitrate of soda will contain the same amount of nitrogen as 1 cwt. of sulphate of ammonia? Is there any difference in the effectiveness as manure of equal quantities of nitrogen in the two manures? Under what conditions will one manure be superior to the other? (32) 2. How is superphosphate manufactured, what is its composition, and how does mineral superphosphate differ from superphosphate made from bones? (32) 3. Compare the manurial value of the liquid and solid excrements of animals. In which would you find the larger part of the nitrogen, phosphates, potash, and lime? What practical conclusions do you draw from these facts? (32) 4. If sulphate of ammonia (20 per cent. nitrogen) costs 137. a ton, if bone meal (3 per cent. nitrogen, 45 per cent. phosphate of lime) costs 47. 10s. a ton, at what price would you value a meat guano with 6 per cent. of nitrogen and 30 per cent. of phosphate of lime? (36) 5. What losses by drainage would you fear after the application of farmyard manure, superphosphate and kainite, to the land in a wet season? (32) 6. Is it necessary to manure a crop with all the chemical elements which the crop will need in order to obtain a a good growth? What are the various circumstances which should in each case be taken into account in selecting the manure? Discuss the manuring generally suitable for wheat, potatoes, and clover from this point of view. (34) 7. What would be suitable manurings (1) for (2) for grass land to be mown for hay? of land you have in view in each case. U 33610. a crop of mangels, Specify the class (32) Y 8. Are any special benefits derived from introducing a crop of clover into the rotation? How far does a crop of beans produce the same effect? (32) 9. Give three examples of crops having shallow roots, and three examples of crops with deep roots. Show how the deep or shallow rooting influences (1) the nature of the manure specially needed, and (2) the part played by the crop in a rotation. (32) 10. What would be the average loss on one acre, of nitrogen, phosphoric acid and potash during a four-course rotation, assuming that all crops are sold off the farm, and that no return is made in manure? What would be the loss if only corn and fat stock were sold, the roots, hay, and straw being consumed on the farm with 700 lbs. of linseed cake and 440 lbs. of oats during the four years, and the manure returned to the acre? (34) SECTION F.-CHEMISTRY OF ANIMALS AND FOODS. 1. What compounds of nitrogen are commonly found in plants? Do they all possess the same food value? Give some examples of foods containing a considerable proportion of their nitrogen in forms of little value as food. (34) 2. What is a carbohydrate? Mention the chief carbohydrates occurring in cattle foods, and explain the process by which each is digested. How far can carbohydrates in food be made to do the work of fat? (32) 3. In what manner are the waste products of animal nutrition removed from the system? Mention each of the principal waste products, and point out from which of the constituents of the food or body it is derived. (34) 4. What is the usual percentage of albuminoids and of fat in the increase of fattening animals? To what extent is it possible to alter the composition of the increase by altering the character of the food given? (32) 5. What percentages of albuminoids and of fat would be generally found in cotton cake, both decorticated and undecorticated, and in linseed cakes? How are each of these cakes manufactured? How can you judge if the quality is good or not? (34) 6. How is the digestion coefficient determined of the nitrogenous constituents of any food, e.g., the albuminoids of linseed cake? (32) 7. If a ration of hay were given to one ox, and a ration of corn to another, each ration containing the same quantity of digestible food, which ration would prove the more nutritive? Explain fully the reasons for your answer. (34) 8. Describe and explain the differences required in the diet of an animal (1) young and growing, (2) at the last stages of fattening, (3) at work. (32) 9. What is the nature of butter fat, and in what condition does it exist in milk? (32) 10. What is rennet, and how is it prepared for use? How would you ascertain its strength? Mention the various conditions which aid or hinder the curdling of milk by rennet. (32) SUBJECT XXV. HYGIENE. Stage 1. Before commencing your work, you must carefully read the following instructions: You must answer two out of the four questions on Elementary Human Physiology (see below), and you are also permitted to answer five, but not more than five, of the questions numbered 1 to 9. Put the number of the question before your answer. You are to confine your answers strictly to the questions proposed. The value attached to each question is shown in brackets after the question. The examination in this subject lasts for three hours. Elementary Human Physiology. (a.) Describe the mechanism by which the shape of the human chest is altered so as to produce inspiration and expiration respectively. What is meant by the terms "tidal air," "stationary air" and "residual air"? (b.) Describe the position, general form, structure, and functions of the kidneys. What does the daily loss amount to which these organs eliminate from the body, and of what does this loss chiefly consist? (c.) What glands secrete saliva, and where are they situated? What is its composition and uses? (d.) What is the portal vein ? Where does it begin and where does it end? Is the blood flowing through it always of the same quality, or does it vary? If so, when and where? 1. Enumerate the principal sources of water supply, and point out the advantages or objections in respect of each, and the chief impurities likely to be met with. (20) 2. Describe in detail two efficient methods for purifying water for domestic purposes, and explain the action in each case. (20) 3. What do you understand by natural ventilation? How would you ventilate a bedroom in an artizan dwelling, and how much space would you allow for each occupant? (20) 4. What is the composition of cow's milk? How should milk be collected, stored, and distributed? What diseases caused by milk are due to (a) disease of the cow, (b) insanitary conditions of cowsheds and dairies? (20) 5. Contrast the value of tea, coffee, and cocoa as beverages, and state as far as you can the composition of each. (20) 6. How is meat changed in the process of roasting? What rules would you observe in roasting a joint? (20) 7. Describe, with sketches, some simple forms of water-closets and slop-closets, stating which you prefer, and why. How should these be connected with the house drain? (20) 8. Of what does house refuse consist? Describe some methods for its collection and efficient disposal in town and country? (20) 9. How is tuberculosis propagated? What principles should be observed to prevent the spread of tuberculosis? (20) SUBJECT XXV. HYGIENE. Stage 2. Before commencing your work, you must carefully read the following instructions: Read the General Instructions on pages 1 and 2. You must answer two out of the four questions on Elementary Human Physiology, and you are also permitted to answer six, but not more than six, of the following questions. Put the number of the question before your answer. You are to confine your answers strictly to the questions proposed. The value attached to each question is shown in brackets after the question. The examination in this subject lasts for three hours. Elementary Human Physiology. (a.) What structures form the walls of the thorax or chest? What organs lie within the thorax? State their relative positions. (b.) What differences of structure are there between the right and left ventricle of the heart? To what differences in action do these differences correspond? (c.) What structures form the pelvis? Explain how the hipjoint is adapted to carry the weight of the body and still permit of the various movements required. (d.) Describe briefly the structure of a permanent incisor tooth. What do you understand by "milk teeth" and "permanent teeth"? 21. How much water is needed daily by healthy men, sick men, horses, and cows? What waters have an action on lead? (34) 22. What do you understand by "constant" and "intermittent " systems of water service? Explain their relative values and disadvantages. (33) |