WAEC Fisheries (Alt B) 3 (Practical) 2025
Number 1
(1ai)
SPECIMEN A:
(PICK ONE ONLY)
(i) To measure water temperature in fish ponds.
(ii) To monitor temperature changes that affect fish metabolism.
(iii) To ensure optimal conditions for breeding and hatching.
(iv) To assess the suitability of water temperature before introducing new fish stock.
(v) To prevent diseases caused by extreme temperatures.
SPECIMEN B:
(PICK ONE ONLY)
(i) To increase the oxygen content in fish ponds.
(ii) To improve water circulation.
(iii) To prevent fish mortality due to low oxygen levels.
(iv) To reduce toxic gas buildup.
(v) To support aerobic microbial activity beneficial to fish health.
(1aii)
25°C to 30°C
(1aiii)
(PICK TWO ONLY)
(i) Paddle wheel aerator
(ii) Air pump with diffuser stones
(iii) Water fountain or sprayer
(iv) Submersible pump for water circulation
(v) Wind-powered aerator
(1bi)
(PICK TWO ONLY)
(i) Easy to store and handle
(ii) Provides balanced nutrients for fish growth
(iii) Reduces feed wastage
(iv) Enhances fast and healthy fish growth
(v) Can be customized for different fish species and growth stages
(1bii)
(PICK SIX ONLY)
(i) Fish meal
(ii) Ground maize
(iii) Soybean meal
(iv) Bone meal
(v) Blood meal
(vi) Wheat bran
(vii) Palm kernel cake
(viii) Vitamin and mineral premix
(1c)
(PICK TWO ONLY)
(i) Used for removing dirty water from a fish tank or pond.
(ii) Used for transferring water from one container to another.
(iii) Used for cleaning fish tanks without disturbing the fish.
(iv) Used for removing waste and debris from the bottom of tanks.
(v) Used for maintaining proper hygiene and water quality in aquaculture systems.
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Number 2
(2a)
(PICK ANY TWO)
(i) To protect the hands from injuries or cuts during handling of fish or equipment.
(ii) To prevent contamination and ensure hygienic handling of fish.
(iii) To protect against infections from handling sick or dead fish.
(iv) To provide insulation when working in cold water conditions.
(2b)
Specimen F: Knife:
(PICK ANY FOUR)
(i) Cutting fish during processing.
(ii) Gutting and cleaning fish.
(iii) Slicing feed ingredients like vegetables or meat.
(iv) Removing scales or fins from fish.
(v) Killing fish humanely before processing.
(vi) Preparing bait for fishing.
Specimen H: Polyethene:
(PICK ANY FOUR)
(i) Packaging fish and fish products.
(ii) Covering tanks or containers to prevent contamination.
(iii) Storing fish feed or water samples.
(iv) Lining ponds to prevent seepage.
(v) Wrapping fish for transportation.
(vi) Serving as a temporary cover during rainy conditions.
(2c)
(PICK ANY THREE)
(i) As a treatment to eliminate external parasites from fish.
(ii) For preserving fish during processing by salting.
(iii) To maintain osmotic balance in fish tanks.
(iv) To disinfect fishing equipment.
(v) In making brine solutions for smoked or dried fish.
(2d)
(PICK ANY TWO)
(i) Causes environmental pollution if not properly disposed of.
(ii) Harmful to aquatic life when it enters water bodies.
(iii) Can clog water drainage systems in fish farms.
(iv) Non-biodegradable nature leads to long-term waste accumulation.
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Number 3
(3a)
(i) Specimen J: Fish Oil
(i)Salmon: Rich in omega-3 fatty acids, particularly EPA and DHA.
(ii)Sardines: Abundant in oil content, making them suitable for fish oil production.
(ii) Specimen K: Fish Scale
(i)Tilapia (Oreochromis niloticus): Scales are rich in minerals and have potential uses in feed formulation.
(ii)Carp (Cyprinus carpio): Fish scales can be processed into flour for use in animal feed.
(3b)
(i) Specimen J: Fish Oil
(i)Nutritional supplement: Fish oil is rich in omega-3 fatty acids, essential for human health.
(ii)Aquaculture feed: Fish oil is used in feed formulation for farmed fish, particularly carnivorous species.
(ii) Specimen K: Fish Scale
(i)Animal feed: Fish scales can be processed into flour and used as a protein-rich ingredient in animal feed.
(ii)Cosmetic applications: Fish scales have potential uses in the development of cosmetics and personal care products.
(3c)
(i)Production of fish meal: Fish bones can be processed into fish meal, a protein-rich ingredient used in animal feed.
(ii)Source of minerals: Fish bones are rich in minerals like calcium and phosphorus, making them a potential ingredient in feed formulation.
(3di)
(i)Salmon
(ii)Trout
(iii)Tilapia
(3dii)
(i)Disease or infection: Changes in egg color can signal disease or infection, affecting egg viability.
(ii)Water quality issues: Poor water quality can cause stress, leading to changes in egg color and viability.
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Number 4
(4a)
Specimen N: Smoked sardinella
Specimen P: Salted dried fish
Specimen Q: Fermented catfish.
(4b)
Specimen N: Smoked Sardinella: Smoking
Specimen P: Salted Dried Fish: Salting and drying
Specimen Q: Fermented Catfish: Fermentation
(4c)
Specimen N: Smoked Sardinella
(i)Preparation: Cleaning, degutting, and washing the fish.
(ii)Salting: Applying salt or seasoning to enhance flavor and preservation.
Specimen P: Salted Dried Fish
(i)Salting: Applying salt to the fish to draw out moisture and prevent bacterial growth.
(ii)Drying: Allowing the fish to dry completely, either through air drying or using a controlled environment.
Specimen Q: Fermented Catfish
(i)Preparation: Cleaning and preparing the fish for fermentation.
(ii)Fermentation: Allowing the fish to ferment, either naturally or with the addition of microorganisms, to break down the proteins and fats.
COMPLETED!!!