UPSC Mains ANI-HUSB-VETER-SCIENCE-PAPER-II 2023
28 Questions • 400 Marks • With Detailed Model Answers
1
10 Marks150 Wordsmedium
Development of pituitary gland
AnatomyPhysiology
2
10 Marks150 Wordsmedium
Boundaries of thoracic and pelvic cavities of bovines and organs present therein
AnatomyVeterinary Science
3
10 Marks150 Wordsmedium
Diagnosis and treatment of epilepsy in dogs
Veterinary MedicineNeurology
4
10 Marks150 Wordsmedium
Measures to assess the environmental pollution
Environmental ScienceEcology
5
10 Marks150 Wordsmedium
Milk fever and its management in dairy cows
Veterinary MedicineDairy Farming
6
20 Markshard
Describe in detail the comparative histology of liver among domestic animals.
AnatomyPhysiologyVeterinary Science
7
15 Marksmedium
Explain the anatomical adaptation for flight in birds.
ZoologyAnatomy
8
15 Marksmedium
Describe in brief the indications and sites for various nerve blocks in the head region of cattle.
Veterinary MedicineSurgery
9
20 Marksmedium
Define and classify diuretics. Write about the mechanism of action of high efficiency diuretics.
PharmacologyPhysiology
10
15 Marksmedium
Describe and differentiate the housing requirements of pregnant and milking cows.
Dairy FarmingAnimal Welfare
11
15 Marksmedium
Explain the role of birds in the transmission of zoonotic diseases.
Veterinary Public HealthEcology
12
20 Marksmedium
Describe the etiology, pathogenesis, symptoms, diagnosis and control of lumpy skin disease in cattle.
Veterinary MedicineEpidemiology
13
20 Marksmedium
Write the indications, anaesthetic regimen, surgical procedure and post-operative care of rumenotomy in buffaloes.
Veterinary SurgeryVeterinary Medicine
14
10 Marksmedium
Describe the collection and despatch of materials for disease diagnosis in poultry.
Veterinary MedicinePoultry Science
15
10 Marks150 Wordsmedium
Quarantine as a measure to prevent the spread of animal disease
Veterinary Public HealthEpidemiology
16
10 Marks150 Wordsmedium
Preparation of flavoured and sterilized milk
Dairy TechnologyFood Science
17
10 Marks150 Wordsmedium
Difference in the physical quality and chemical composition of cow and buffalo khoa
Dairy TechnologyFood Science
18
10 Marks150 Wordsmedium
Value-added poultry meat products
Poultry ScienceFood Technology
19
10 Marks150 Wordsmedium
Physico-chemical changes in meat after slaughter
Food ScienceMeat Science
20
20 Marksmedium
What are the main epidemiological principles of animal disease control?
Veterinary Public HealthEpidemiology
21
15 Marksmedium
Discuss the sanitation requirements of clean and safe milk production.
Dairy FarmingFood Safety
22
15 Marksmedium
Enlist the different by-products of Indian dairy industry. Describe the broad principles of their utilization.
Dairy TechnologyEconomics
23
20 Marksmedium
Describe the basic requirements and main components in the establishment of a modern slaughterhouse.
Food TechnologyMeat Science
24
20 Marksmedium
Enlist the edible and inedible by-products of meat industry. Give a flowchart for the preparation of gelatine from bones.
Food TechnologyMeat Science
25
10 Marksmedium
Discuss the merits of rabbit as an alternate source of meat.
Animal ScienceFood Science
26
20 Marksmedium
Define sausage. Describe the processing steps in the preparation of ready-to-cook sausages.
Food TechnologyMeat Science
27
15 Marksmedium
Write down the structure, composition and nutritive value of chicken egg.
Poultry ScienceFood Science
28
15 Marksmedium
What are the duties and functions of veterinarian in wholesome meat production?
Veterinary Public HealthFood Safety