1997 State Dairy Quiz Bowl

Junior Division Set 1

Below you will find a set of the Junior Division Set 1 Dairy Quiz Bowl questions used in the 1997 State Dairy Quiz Bowl Contest.  These questions are to assist in your preparation for the upcoming district and state contests. THEY ARE NOT THE QUESTIONS FOR THE 1998 CONTEST.


TRUE OR FALSE

1.    T or F     Milk is pasteurized to destroy bacteria in the milk.

 TRUE

2.    T or F     Heifers should be bred to "calving ease" bulls.

   TRUE

3.    T or F      At her first milking after calving, a cow should NOT be milked out completely.

FALSE

4.    T or F      Udder edema is a swelling of the udder that usually occurs either shortly before or
                        at the time of calving.

TRUE

5.    T or F      Gross energy is the total amount of energy a feed contains.

 TRUE

6.    T or F      Colostrum is the first milk produced by a cow after calving.

TRUE




1.   Deccox® is often included in calf starter feed because it controls:
 
a) flies
b) protein
c) coccidia

          c) COCCIDIA

2.   When judging dairy cattle in the North Carolina State 4-H Dairy Judging Contest, you are
       given how many minutes to present a set of oral reasons:
 
a) 5 minutes
b) 2 minutes
c) 3 minutes

          b) 2 MINUTES

3.   The two dairy breeds that originated on Channel Islands off the coast of France are:
 
a) Holstein and Brown Swiss
b) Ayrshire and Jersey
c) Guernsey and Jersey

          c) GUERNSEY AND JERSEY

 4.   What quantity of milk would be most desirable for the daily allowance of a Holstein calf:
 
a) 1 pint
b) 1 gallon
c) 3 gallons

          b) 1 GALLON

5.    Nutritionally, a low milk fat test is an indication of a deficiency of :
 
a) protein
b) energy
c) fiber

          c) FIBER

6.    A Holstein heifer should weigh at least          after giving birth to her first calf:
 
a) 1050 pounds
b) 1250 pounds
c) 900 pounds

          b) 1250 POUNDS

7.    Cream is very high in:
 
a) protein
b) lactose
c) whey
d) fat

          d) FAT

8.    The quality of a forage is generally most affected by:
 
a) variety
b) method of harvesting
c) stage of maturity at harvest
d) method of storage
9.    This ligament divides the udder into a right and left side and provides the main support for the
        udder.  What is its name:
 
a) lateral suspensory ligament
b) median suspensory ligament
c) rear udder attachment
10.    As milk yield declines with advancing lactation, milk fat test will usually:
 
a) rise
b) decline
c) remain constant


 1.    Milk Fever is caused by low blood:
 
a) sugar
b) cholesterol
c) calcium
d) fat
2.    In dairy cattle judging, which area is not part of the top line:
 
a) chine
b) loin
c) thurl
3.    A desirable water temperature for mixing a calf's milk replacer is:
 
a) 40 degrees F
b) 100 degrees F
c) 140 degrees F
4.    Which management practice will help prevent navel or joint ill in baby calves:
 
a) placing the calf under a heat lamp
b) dipping the navel in 7% tincture of iodine
c) letting the calf remain with it's mother for 24 hours
5.    In North Carolina, the major source of forage for dairy cows is:
 
a) grass hay
b) corn silage
c) alfalfa haylage
6.    Well grown Holstein heifers should be bred to calve at what age:
 
a) 22-24 months
b) 30-32 months
c) 33-34 months
7.    Bangs disease is another name for:
 
a) mastitis
b) metritis
c) brucellosis
8.    The process of flushing fertilized eggs from donor cows and implanting them in recipient
       cow is called:
 
a) artificial insemination
b) gestation
c) embryo transfer
9.    Which breed has the most cows in the U.S.:
 
a) Guernsey
b) Holstein
c) Jersey
10.   Which of the following normally occurs first during a lactation cycle:
 
a) peak milk production
b) peak feed intake
c) both occur at the same time
    (OCCURS APPROXIMATELY 2-3 WEEKS BEFORE PEAK FEED INTAKE)

 

 


1.    The majority of total digestion in a mature cow occurs in which compartment?

2.    What is the name of the piece of equipment in a milking system which keeps vacuum at a
        constant level? 3.     What is the best age to dehorn a calf?  4.    Which machine on the dairy farm is used on living tissue? 5.     What do we call the paper that accompanies a purebred animal and certifies her parentage? 6.     What is the name of the manufacturing process that is used to dispense the fat evenly
         throughout milk? 7.    Which of the following forages normally has the lowest protein content grasses, legumes, or
        corn silage? 8.     How many points are allocated to the udder on the new PDCA scorecard? 9.    What are the basic structural units of protein? 10.   After weaning, calves are usually placed into small groups.  What is the main criterion or
        standard used to decide how to group the calves?

SIZE OF THE CALF


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Last modified May 2000
Lawana Dupree, Department of Animal Science, NCSU