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Reg. No.: 2011/011959/07
Agricultural Sciences
Facilitator’s guide
Grade 12
CAPS aligned
JC Zandberg
LESSON ELEMENTS
LEARNING AIMS
What the learner should know at the end of the lesson. Taken from CAPS.
IMPORTANT TERMINOLOGY
New terminology to extend understanding of the subject as part of the lesson.
DEFINE
Definitions of concepts to help the learner understand the content.
IMPORTANT
A summary or explanation of key concepts explained in the lesson.
TIPS
Sample
Information in addition to the content to guide the learner through the learning process.
FOR THE CURIOUS
Encouragement for the learner to do in-depth research about the content on his/her own.
ACTIVITY
Formative assessment to test the learner’s progress and knowledge of the lesson completed.
EXERCISE
Formative assessment to test the learner’s progress and knowledge of the unit completed.
CORE CONTENT
Sample
Reinforcement of core of content; in-depth explanation of a specific section of the lesson.
STUDY / REVISION
Demarcation or summary of work to be revised in preparation for tests and examinations.
TIMETABLE AND TIME MANAGEMENT
The time allocation for Agricultural Sciences in Grade 12 is four hours per week. Try to work at least one hour per day – you may choose which four days you are going to spend on Agricultural Sciences.
Requirements for Agricultural Sciences as subject:
• The candidates must have the study guide with them.
• Keep in mind that the candidates also have tasks in Agricultural Sciences and that you have to make provision for enough time to complete them.
• Review the previous day’s work daily
• Complete the activities in the study guide –it will help with your preparation for tests and examinations.
• Activities in the study guide do NOT form part of the portfolio work
• The portfolio work is provided separately in the form of a portfolio book – only those tasks form part of the portfolio.
• NO portfolio – NO marks. It is very important to keep your portfolio up to date and to hand it in.
ASSESSMENT REQUIREMENTS
Refer to the portfolio book for a complete list of the required assessments.
STUDY TIPS AND METHODS
Agricultural Sciences is a science – therefore candidates taking this subject must spend time on intensive study to master all the facets and facts of the subject.
TIPS:
• Don’t let the work get too much – study every day.
• After completing a unit, learn the facts.
• Use diagrams, redraw the sketches yourself, and underline the important facts.
• Write all the difficult names in a table – make sure you know the meaning of each of those names
• Regard the activities as tests – after completing a lesson, study the work and complete the questions as you would to in a test. This way you will be able to see what part of the work you haven’t mastered yet.
• To prepare for the Final Examination, try to work through old examination papers. You can obtain previous years’ papers from the following websites:
o http://www.thutong.doe.gov.za/examinationspace//SeniorCertificateSC//Na tionalSeniorCertificateNCSGrade12/tabid/3642/Default.aspx
o http://www.education.gpg.gov.za/Learners/Pages/default.aspx
There you will find a lot of examination papers of the last couple of years. Also download the memorandums – it will help you with your preparation.
PREFACE
ADDITIONAL SOURCES
Study and Master CAPS, Altys Strydom, Henricho Ferreira, Peter J Holmes
Agricultural Sciences for All by W Burger, N Phewa, M Burger
Focus on Agricultural Sciences by J de Fontaine, B Letty, K Morrison, A Smuts
Magazines such as Farmer’s Weekly; Agri Farmer, The Dairy Mail, Stock Farm, Red Meat.
The facilitator’s guide and the study guide go hand in hand – you must have both books to study the subject meaningfully.
In the facilitator’s guide you will find all the answers to the questions of the different activities. It will not be wise only to rewrite the answers.
The facilitator’s guide is there for you to mark your answers and to see which work you have not fully mastered yet. It is easy to write down the answers BUT then you still don’t know your work. You are only going to harm yourself by merely writing down the answers.
Use the study guide and the facilitator’s guide correctly to help you master Agricultural Sciences
Sample
6.
UNIT 1 Animal nutrition and Digestion
Lesson 1: Animal nutrition
Activity 1
1. Parotid gland (salivary gland under the ear) sublingual gland (salivary gland under the tongue) sub-maxillary gland (salivary gland under the jaw)
2.1 8 litres
3. Duodenum jejunum ileum (3)
4. Long muscled raspy very mobile (4)
5. Cattle’s small intestines are approximately 16 times the body length, or 45 m long. (3)
6. The omasum has many foliated protrusions which prevent rough food from moving further to the abomasum There are four types of folds:
primary folds (largest)
secondary folds (smaller) tertiary folds (even smaller) quaternary folds (smallest) these folds press the remaining rough food particles together and grind and grate them between the powerful hornlike muscular folds. The food is also dried out here. (10) Sample
7.1 Epithelial
7.2 circular long
7.3 digesting absorption
7.4 blood vessels
7.5 blood (8)
TOTAL: 40
Lesson 2: The digestive system of non-ruminants
Activity 2
1.1 An acid medium is a prerequisite for the functioning of the enzyme. (2)
1.2 The crypts of Lieberkühn discharge the small intestine juices. (2)
1.3 Brunner’s glands play a part in protection of the small intestinal wall against the effect of sour stomach juices. (2)
1.4 Cellulose is a chain-shaped polysaccharide and the main ingredient of plant cell walls. (2)
1.5 Hydrogenation is the addition of hydrogen. (2)
2. Sufficient mineral food
Macro- and microelements are needed for growth and reproduction.
Saliva supplies microbes of certain minerals.
Easily digestible carbohydrates
Approximately 6% easily digestible carbohydrates (starches and sugars) are needed by microbes for energy.
Sufficient nitrogen
Nitrogen from ammonium compounds are used for the synthesis of microbe proteins. (9)
3 It is a taste organ. Taste buds enable the animal to distinguish between very tasty and less tasty food.
It helps with the chewing process. Food is pushed in between the teeth and becomes refined in this way.
It helps with the swallowing process.
The food is mixed with saliva to form a bolus.
It plays a part in the intake of food.
The tongue plays a further role in to identifying the presence of foreign objects in the food. (6)
4. Bile is a yellow to green, bitter liquid that is important to the digestive process, although it contains no enzymes. It is only needed in the enteric canal as soon as the chyme arrives. Gall is stored in the gallbladder until Sample
