CENTUM COACHING CENTER CHERPULASSERY

STRATEGIES FOR ENHANCEMENT FOR FOOD PRODUCTION

ANSWERKEY

1. Somatic hybridisation – The isolated cells from to-mato and potato are converted into
naked protoplasts by digesting the cell walls. Isolated protoplasts of the two plants are
fused to get hybrid protoplasts which is further grown to form a new plant. Somatic hybrid
of tomato and potato is called Pomato. (2)

2. Breeding steps
a) screening germ plasm
b) hybridization of selected parents
c) selection and evaluation of hybrid
d) testing and release of new varieties (2)

3. Bee keeping (Apiculture) (1)

4. Out-crossing
It is mating of animals within the same breed, but having no common ancestors on either
side of their pedigree up to 4-6 generations. (1)
Cross-breeding
It is the method of mating superior males of one breed with superior females of another
breed. (1)

5. The apical bud is a meristem which is free of vims. By using these meristem as
‘explants’ in tissue culture large number of virus free – healthy plants can be obtained
within a short period. (2)

6. Although the plant is infected with virus, the meristem (apical bud) is free of virus.
Hence remove the meritstjem and grow it into in-vitro to obtain virus free plants. Thus
large number of healthy plants can be produced within short period by the method of
micro propagation. (2)
7. Match the following
1(d), 2(a), 3(b), 4(c) (2)

8. The major components of the medium are water, inorganic salts, sucrose (source of
carbon and energy), vitamins, amino acids, and growth hormones like auxins, cytokinins
etc.

 Other compounds like casein, coconut milk, yeast extract etc. may be added for
specific purposes.
 If required a gelling agent agar is added to the liquid medium for its solidification.
(3)

9. To improve the quality and quantity of milk production the following steps are to be
taken.

 Selection of good breeds having high yielding potential and disease resistance.
 The cattle should be housed well with adequate water and maintained disease free.
 The feeding of cattle should be in scientific manner – giving emphasis on quality
and quantity of fodder.
 Cleanliness and hygiene (both of cattle and handlers) should be given paramount
importance to milking, storage and transport of milk. (4)