CURRICULUM

for
Diploma in Agriculture (Animal Science)
[Intermediate of Science in Agriculture- Major in Animal Science]
(Three-year program-semester system)

Council for Technical Education and Vocational Training

Curriculum Development and Equivalence Division
Sanothimi, Bhaktapur

Development: 2002
First Revision 2014
Second Revision: 2078 (2021)
Contents

Introduction .......................................................................................................................... 1
Curriculum title .................................................................................................................... 1
Program Aim ........................................................................................................................ 1
Program Objectives .............................................................................................................. 1
Program Description ............................................................................................................ 2
Rationale of Revision ........................................................................................................... 2
Program duration ................................................................................................................. 3
Target location ..................................................................................................................... 3
Group size ............................................................................................................................ 3
Target Group ........................................................................................................................ 3
Entry Qualification............................................................................................................... 3
Medium of instruction.......................................................................................................... 3
Pattern of attendance ............................................................................................................ 3
Teacher and student ratio ..................................................................................................... 3
Qualification of Instructional Staff ...................................................................................... 3
Instructional media and materials ........................................................................................ 4
Teaching learning methodologies ........................................................................................ 4
Approach of Learning .......................................................................................................... 4
Examination and marking scheme ....................................................................................... 4
Provision of back paper ....................................................................................................... 5
Disciplinary and ethical requirements ................................................................................. 5
Grading system .................................................................................................................... 5
Certificate awarded .............................................................................................................. 6
Career path ........................................................................................................................... 6
General Attitudes Required.................................................................................................. 6
Subjects Codes ..................................................................................................................... 6
Curriculum Structure ........................................................................................................... 7
First Year/ First Semester .................................................................................................. 10
नेपाली ................................................................................................................................ 11
English I ......................................................................................................................... 11
Mathematics I ................................................................................................................. 18
Physics I ......................................................................................................................... 20
Chemistry I ..................................................................................................................... 26
Zoology I ........................................................................................................................ 32
Botany I .......................................................................................................................... 36
First Year/Second Semester ............................................................................................... 41
English II ........................................................................................................................ 42
Mathematics II................................................................................................................ 46
Physics II ........................................................................................................................ 48
Chemistry II.................................................................................................................... 54
Zoology II ....................................................................................................................... 58
Botany II ......................................................................................................................... 62
Computer Application .................................................................................................... 67
Second Year/First Semester ............................................................................................... 70
Introduction to Animal Production Systems .................................................................. 71
Introductory Animal Nutrition ....................................................................................... 74
Introduction to Animal Production and Management - I ............................................... 77

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 Basics of Fodder Production and Pasture Management ................................................. 80
Basic Livestock Health Management - I ........................................................................ 82
Basics of Animal Product Technology- I ....................................................................... 85
Introductory Genetics and Animal Breeding ................................................................. 89
Second Year/ Second Semester ......................................................................................... 91
Introduction to Animal Production and Management - II .............................................. 92
Basic Livestock Health Management – II ...................................................................... 95
Elementary Animal Reproduction .................................................................................. 98
Introduction to One Health, Zoonosis and Food Safety ............................................... 101
Fundamentals of Aquaculture and Fisheries ................................................................ 104
Agri-Economics and Farm Management ..................................................................... 106
Third Year/ First Semester ............................................................................................... 110
Introductory Poultry Production & Management ......................................................... 111
Introductory Veterinary Laboratory Techniques .......................................................... 115
Basics of Animal Product Technology - II................................................................... 118
Fundamentals of Animal Waste Management ............................................................. 121
Agriculture Extension and Communication ................................................................. 124
Agribusiness, Marketing and Cooperative ................................................................... 127
Introductory Animal Welfare and Jurisprudence ......................................................... 130
Basics of Farm Housing and Biosecurity ..................................................................... 132
Practical ........................................................................................................................ 134
Third Year/ Second Semester .......................................................................................... 136
Elementary Agricultural Statistics ............................................................................... 137
Social Mobilization and Community Development ..................................................... 140
Entrepreneurship Development .................................................................................... 143
Internship Program ....................................................................................................... 145
Expert involved in Curriculum Revision ......................................................................... 147

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Introduction

Agriculture has been handed down traditionally as the major source of livelihood of
population in Nepal. With more than 65% of total population involved in agriculture, it is
still one of the important sectors of economy. Agriculture covers 27.64% of gross domestic
product (GDP). The agricultural practice is integrated with livestock which is mostly
subsistent. With milk meat and eggs, our livestock sector is heading towards self-
sufficiency while some niche products like yak cheese, pashmina wool, leather, etc. have
been established as the prominent products for commercial and export purposes.
The Constitution of Nepal guarantees food and nutritional security to all citizens which
requires high priority in agriculture sector. Likewise, agriculture supports employment
generation, import substitution, and export promotion which is fundamental to poverty
reduction in the country. With the advent of globalization, Nepal’s agriculture sector is
adapting to technology-based, mechanized, commercial and innovative approaches. The
quick development of information, communication and technology has been able to
sensitize farmers to new agricultural practices. To meet the envisioned goals and eliminate
challenges in this sector, skilled human resource production is important. Especially in the
field of livestock like poultry, animal feed, artificial insemination and dairy, highly skilled
human resource is required.
CTEVT has been able to produce skilled mid-level frontline human resource in agriculture
in Nepal. As the major organization for technical human resource production, CTEVT has
a major challenge to meet the demands in the changing context. This is only possible with
a comprehensive curriculum that incorporates the contextual and contemporary needs. In
this context, CTEVT has introduced a revised curriculum for Diploma in Agriculture (Plant
Science) [Intermediate of Science in Agriculture-Major in Animal Science].

Curriculum title

The tittle of this curricular program is Diploma in Agriculture (Plant Science)

[Intermediate of Science in Agriculture-Major in Animal Science].

Program Aim

The program aims to prepare mid-level technical human resource equipped with knowledge
and skills in agriculture (livestock) and allied subjects.

Program Objectives

This curriculum has following objectives:

1. Diagnose symptoms of different animal diseases and health conditions of livestock
species and pets;
2. Provide preventive and curatives services to domesticated animal of farmers and
different scales of animal production system;
3. Delver animal management, first aid and referral services;
4. Deliver extension and community development services as a front-line extension
worker;
5. Conduct farmers training as a local level resource person for improving animal
health, animal feeds, management and caring system;

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 6. Carryout agribusiness management and cooperatives services at rural and urban
areas in public and private sectors;
7. Promote livestock commodities such as milk, eggs, fur, leather and wool
production;
8. Communicate effectively and work collaboratively in multidisciplinary and
multicultural work environments through recognizing and understanding global,
environmental, social, and ethical contexts of their works; and
9. Enable to prepare business plan for establishing small scale production and service
related agro-enterprise firms.

Program Description

This course is based on the job required to perform by the Junior Technicians (JT) at
different levels of public and private sectors of Agriculture and community development
related works in Nepal. Therefore, this curriculum is designed to provide knowledge and
skills focusing on Agriculture Animal Science related to the occupation. There are six
semesters in total within the period of three years. The first year courses are offered
focusing on foundational and core academic subjects of Agriculture Science; the second
year courses are focused on basic disciplinary subjects of Agriculture Animal Science.
Similarly, the third year whole courses comprise of the disciplinary subjects related to
Agriculture Extension, Animal Product, Animal Waste management Poultry and so on.
Moreover, the third year insists on the application of learned skills and knowledge through
the project work and Internship Program. . The curriculum structure and the subject wise
content that reflect the details of this curriculum. In brief, this curriculum will guide to its
implementers to produce competent and highly employable middle level technical
workforces in the field of Agriculture.
The contents of each subject prescribed in the curriculum are founded on "must know and
must do" principle. The contents of the curriculum are comprehensively described in micro-
level.

Rationale of Revision

Diploma in Agriculture (Animal Science) [Intermediate of Science in Agriculture-Major in

Animal Science] curriculum was developed in 2002. This is the second revision after the
implementation of its development. The rationales behind its revision are as follows:
• It crossed the 5 years maturity period of its implementation after its first revision in
2014 and similarly the implementing agencies/college have requested to revise this
curriculum based on their teaching experiences.
• The year-wise re-adjustments of the existing subjects are felt necessary.
• It is needed to revisit its weightage in both theory and practical marks contents to
make it more practical oriented.
• The technologies invented in this field seems necessary to incorporated.
Furthermore, technicians are projected to grow faster than the average for all occupations.
Jobs for Certificate in Agriculture are projected to increase at a faster-than-average rate. To
cope with the national and international demands, the knowledge and skills of this
curricular program should be updated to make the skills relevant and pertinent to the related
Agricultural sector.

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Program duration

The total duration of this curricular program is three academic years [six semesters]. The
program is based on semester system. Moreover, one semester consists of 19.5 academic
weeks including evaluation period. Actual teaching learning Hrs. will be not less than 15
weeks in each semester.

Target location

The target location is all over Nepal

Group size

The group size is a maximum of 40 in a batch.

Target Group

The target group for this program will be all the interested youths.

Entry Qualification

• SLC or SEE pass with minimum C Grade in any two subjects and D+ in any one
subject among Mathematics, Science and English or as per provisions mentioned in
the admission guidelines of Office of the Controller of Examinations, CTEVT.
• Pre-diploma in Agriculture (Animal Science) or equivalent with minimum 67.00%.
• Pass entrance examination administered by CTEVT.

Medium of instruction

The medium of instruction will be in English and/or Nepali.

Pattern of attendance

Minimum of 90% attendance in each subject is required to appear in the respective final
examination.

Teacher and student ratio

The ratio between teachers and students must be:
• Overall ratio of teacher and student must be 1:10 (at the institution level)
• 1:40 for theory and tutorial classes
• 1:10 for practical classes

Qualification of Instructional Staff

• The program coordinator should be a master's degree holder in the related subject
area.
• The disciplinary subject related teachers and demonstrators should be a bachelor’s
degree holder in the related subject area.

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 • The foundational subjects (core and academic courses) related teacher should be
master degree holder in the related subject area.

Instructional media and materials

The following instructional media and materials will be used:
• Printed media materials: Assignment sheets, case studies, handouts, performance
checklists, textbooks etc.
• Non-project media materials: Displays, models, photographs, flipchart, poster,
writing board etc.
• Projected media materials: Slides, overhead transparencies, opaque projections
etc.
• Audio-visual materials: Audiotapes, films, slide-tapes, videodisc, videotapes etc.
• Computer based instructional materials: Computer based training, interactive
video etc.
• Web-Based Instructional Materials (Online learning)
• Radio/Television/Telephone
• Education-focused social media platform

Teaching learning methodologies

This will be a combination of several approaches such as illustrated lecture, group
discussion, demonstration, simulation, role play, guided practice, practical work, field
visits, laboratory observation and work, report writing, term paper presentation, case
analysis, tutoring etc. The main teaching and learning methodology will be as follows:
• Theory: Lecture, Group discussion, assignment and group work etc.
• Practical: Demonstration, observation and self-practice.’
• Internship: Industrial practices

Approach of Learning
There will be inductive, deductive and learner-centered approaches of learning.

Examination and marking scheme

a. Internal assessment
• There will be a transparent/fair evaluation system for each subject in both theory
and practical exposure.
• Each subject will have internal assessment at regular intervals and students will
get the feedback about it.
• Weightage of theory and practical marks are mentioned in curriculum structure.
• Continuous assessment format will be developed and applied by the evaluators
for evaluating student's performance in the subjects related to the practical
experience.
b. Final examination
• Weightage of theory and practical marks are mentioned in structure.
• Students must pass in all subjects both in theory and practical for certification. If
a student becomes unable to succeed in any subject, she/he will appear in the re-
examination administered by CTEVT.
• Students will be allowed to appear in the final examination only after completing
the internal assessment requirements.

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 c. Requirement for final practical examination
• Professional of relevant subject teacher must evaluate final practical
examinations.
• One evaluator in one setting can evaluate not more than 20 students.
• Practical examination should be administered in actual situation on relevant
subject with the provision of at least one internal evaluator from the concerned
constituent or affiliated institute led by external evaluator nominated by CTEVT.
• Provision of re-examination will be as per CTEVT policy.

d. Final practicum evaluation will be based on:

• Institutional practicum attendance - 10%
• Logbook/Practicum book update - 10%
• Spot performance (assigned task/practicum
performance/identification/arrangement preparation/measurement) - 40%
• Viva voce:
– Internal examiner - 20%
– External examiner - 20%
e. Pass marks:
• The students must secure minimum 40% marks in theory and 50% marks in
practical. Moreover, the students must secure minimum pass marks in the
internal assessment and in the yearly final examination of each subject to pass
the subject.

Provision of back paper

There will be the provision of back paper but a student must pass all the subjects of all year
within six years from the enrollment date; however, there should be provision of chance
exam for final year students as per CTEVT rules.

Disciplinary and ethical requirements

• Intoxication, insubordination or rudeness to peers will result in immediate

suspension followed by the review of the disciplinary review committee of the
institute.
• Dishonesty in academic or practical activities will result in immediate suspension
followed by administrative review, with possible expulsion.
• Illicit drug use, bearing arms in institute, threats or assaults to peers, faculty or staff
will result in immediate suspension, followed by administrative review with
possible expulsion.

Grading system

The grading system will be as follows:

Grading Overall marks
• Distinction: 80% and above
• First division: 65% to below 80%
• Second division: 50 % to below 65%
• Pass division: Pass marks to Below 50%

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Certificate awarded

• Students who pass all the components of all subjects of all six semesters are
considered to have successfully completed the course.
• Students who successfully complete the curricular program will be awarded with a
degree of "Diploma in Agriculture (Animal Science) [Intermediate of Science
in Agriculture- Major in Animal Science]”.

Career path

The graduates will be eligible for the position equivalent to Non- gazette 1st class/Level
5 (technical) as prescribed by the Public Service Commission of Nepal and other related
agencies.

General Attitudes Required

A student should demonstrate following general attitudes for effective and active learning.
Acceptance, Affectionate, Ambitious, Aspiring, Candid, Caring, Change, Cheerful,
Considerate, Cooperative, Courageous, Decisive, Determined, Devoted, Embraces,
Endurance, Enthusiastic, Expansive, Faith, Flexible, Gloomy, Motivated, Perseverance,
Thoughtful, Forgiving, Freedom, Friendly, Focused, Frugal, Generous, Goodwill,
Grateful, Hardworking, Honest, Humble, Interested, Involved, Not jealous, Kind, Mature,
Open minded, Tolerant, Optimistic, Positive, Practical, Punctual, Realistic, Reliable,
Distant, Responsibility, Responsive, Responsible, Self-confident, Self-directed, Self-
disciplined, Self-esteem, Self-giving, Self-reliant, Selfless, Sensitive, Serious, Sincere,
Social independence, Sympathetic, Accepts others points of view, Thoughtful towards
others, Trusting, Unpretentiousness, Unselfish, Willingness and Work-oriented.

Subjects Codes

Each subject is coded with a unique number preceded and followed by certain letters as
mentioned in following chart:

Offering Departments:
PS: Plant Science
AS: Animal Science
EG: Engineering
CT: Computer Engineering
MG: Management
SH: Science and Humanities

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 Curriculum Structure

Diploma in Agriculture (Animal Science)

[Intermediate of Science in Agriculture-Major in Animal Science]
Year/ Semester: I/I
Teaching Scheme Examination Scheme
Mode Theory Practical
Total
S.N. Code No. Subject Weekly Credit Final Final Remarks
Assmt. Assmt. Marks
L T P Lab Hours Hours Time Time
Marks Marks Marks Marks
(Hrs.) (Hrs.)
1 1101SH Nepali 4 4 4 20 80 3 100 *continuous
2 1102SH English I 4 4 4 20 80 3 100 assessment
3 1103SH Mathematics I 5 1 6 5 20 80 3 100
4 AG1104SH Physics I 4 1 2 7 6 20 60 3 10 10 3 100
5 AG1105SH Chemistry I 4 1 2 7 6 20 60 3 10 10 3 100
6 AG1106SH Zoology I 4 2 6 5 20 60 3 10 10 3 100
7 AG1107SH Botany I 4 2 6 5 20 60 3 10 10 3 100
Total 30 3 8 40 36 140 480 40 40 700
Year/ Semester: I/II
Teaching Scheme Examination Scheme
Mode Theory Practical
Total
S.N. Code No. Subject Weekly Credit Final Final
Assmt. Assmt. Marks
L T P Lab Hours Hours Time Time
Marks Marks Marks Marks
(Hrs.) (Hrs.)
1 1201SH English II 4 4 4 20 80 3 100
2 1202SH Mathematics II 5 1 6 5 20 80 3 100 Remarks
3 AG1203SH Physics II 4 1 2 7 6 20 60 3 10 10 3 100
4 AG1204SH Chemistry II 4 1 2 7 6 20 60 3 10 10 3 100
5 AG1205SH Zoology II 4 2 6 5 20 60 3 10 10 3 100
6 AG1206SH Botany II 4 2 6 5 20 60 3 10 10 3 100
7 EG1211CT Computer 2 2 4 3 10 40 1.5 30 20 3 100
Application
Total 28 3 10 40 30 130 440 70 60 700

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 Year/ Semester: II/I
Teaching Scheme Examination Scheme Remarks
Mode Theory Practical
Total
S.N. Code No. Subject Weekly Credit Final Final
Assmt. Assmt. Marks
L T P Lab Hours Hours Time Time
Marks Marks Marks Marks
(Hrs) (Hrs)
1 AG2102AS Introduction to Animal Production 3 2/2 4 4 20 80 3 25 125 *continuous
System assessment
2 AG2103AS Introductory Animal Nutrition 3 2 5 4 20 80 3 30 20 3 150
3 AG2104AS Introduction to Animal Production 4 2 6 5 20 80 3 30 20 3 150
and Management - I (Cattle,
Buffalo, Yak, Sheep and Goat)
4 AG2105AS Basics of Fodder Production and 3 2 5 4 20 80 3 30 20 3 150
Pasture Management
5 AG2106AS Basic Livestock Health 5 4 9 7 20 80 3 60 40 4 200
Management - I
6 AG2107AS Basics of Animal Product 3 2 5 4 20 80 3 30 20 3 150
Technology - I (Dairy and Eggs)
7 AG2108AS Introductory Genetics and Animal 3 2 5 4 20 80 3 30 20 3 150
Breeding
Total 24 14 39 32 140 560 235 140 1075
Year/Semester: II/II
Teaching Scheme Examination Scheme Remarks
Mode Theory Practical
Total
S.N. Code No. Subject Weekly Credit Final Final
Assmt. Assmt. Marks
L T P Lab Hours Hours Time Time
Marks Marks Marks Marks
(Hrs) (Hrs)
1 AG2201AS Introduction to Animal Production 4 4 8 6 20 80 3 60 40 4 200 *continuous
and Management -II assessment
(Horse/Mule, Swine, Rabbit, Pet
and Lab Animals)
2 AG2202AS Basic Livestock Health 4 4 8 6 20 80 3 60 40 4 200
Management - II
3 AG2203AS Elementary Animal Reproduction 3 2 5 4 20 80 3 30 20 3 150
4 AG2204AS Introduction to One Health, 3 2 5 4 20 80 3 30 20 3 150
Zoonosis and Food Safety
5 AG2205AS Fundamentals of Aquaculture and 3 2 5 4 20 80 3 30 20 3 150
Fisheries
6 AG2206AS Introductory Agri Economics & 4 2 6 5 20 80 3 30 20 3 150
Farm Management
Total 21 16 37 29 120 480 240 160 1000

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Year/Semester: III/I
Teaching Scheme Examination Scheme Total
Weekly Credit Mark Remarks
Mode Theory Practical
Hours Hours s
Assmt
S.N. Code No. Subject
Assmt Final . Final
L T P Lab . Marks
Marks Time Time
Marks Marks
(Hrs) (Hrs)
1 AG3101AS Introductory Poultry Production & 4 2 6 5 20 80 3 30 20 3 150 *continuou
Management s
2 AG3102AS Introductory Veterinary Laboratory 3 2 5 4 20 80 3 30 20 3 150 assessment
Techniques
3 AG3103AS Basics of Animal Product Technology - 3 2/2 4 4 20 80 3 25 125
II
(Meat, Fish and Wool)
4 AG3104AS Fundamentals of Animal Waste 3 2/2 4 4 20 80 3 25 125
Management
5 AG3105AS Fundamentals of Livestock Extension 4 2 6 5 20 80 3 30 20 3 150
and Communication
6 AG3106AS Basics of Agribusiness Management, 2 2/2 3 3 10 40 1.5 25 75
Marketing and Cooperative
7 AG3107AS Introductory Animal Welfare and 3 3 3 20 80 3 100
Jurisprudence
8 AG3108AS Basics of Farm Housing and Biosecurity. 3 2/2 4 4 20 80 3 25 125
Total 25 10 35 32 150 600 90 60 1000
Year/Semester: III/II
Total
Teaching Scheme Examination Scheme Remarks
Marks
Mode Theory Practical
S.N. Code No. Subject Assmt.
Weekly Credit Final Final
Assmt. Marks
L T P Lab Hours Hours
Marks Time Time
Marks Marks
(Hrs) (Hrs)
1 AG3201PS Elementary Agriculture Statistics 2 1 3 2 10 40 1.5 50 *continuous
2 AG3202PS Fundamentals of Social Mobilization & 3 2 5 4 20 80 3 30 20 3 150 assessment
Community Development
3 EG3201MG Entrepreneurship Development 3 2 5 4 20 80 3 30 20 3 150
4 AG3204AS Internship (Farm Practice Training) 0 26 26 13 200 100 300
Total 8 30 39 23 50 200 260 140 650

9
First Year/ First Semester

10
 नेपाली
११०१ एस.एच.
वर्ष: प्रथम जम्मा: ४ घण्टा/हप्ता
खण्ड: प्रथम प्रवचन: ४ घण्टा/हप्ता

कोर्षको परिचय:
यस ववर्यमा ववद्याथीहरूले भावी व्यावसायमा प्रभावकािी ढङ्गले सञ्चाि गनषका लागग आवश्यक पने ज्ञान ि सीपसँग
सम्बन्धित नेपाली सञ्चािात्मक भार्ा, लेखन सीप अधतगषतका शीर्षक ि कृगत परिचयको ढाँचा गिी जम्मा ८ वटा
एकाइहरू समावेश गरिएका छन्।

कोर्षको उद्देश्य:
यस पाठ्ाांशको अध्ययनबाट ववद्याथीहरूले गनम्न गलन्खत भावर्क क्षमता ववकास गनष सक्नेछन्:-
१. आफ्नो व्यावसावयक कायष क्षेत्रमा प्रभावकािी सञ्चाि गनष
२. आफ्नो व्यावसायसँघ सम्बन्धित ववववि लेखन सीप प्रदशषन गनष
३. कायष सम्पादनमा आवश्यक परिन्थथगतजधय सां वाद गनष।

एकाइ १: सांचािात्मक नेपाली भार्ा ि नेपाली व्याकिण १४ घण्टा

१.१ भावर्क भेदको परिचय ३ घण्टा
• मौन्खक ि गलन्खत
• औपचारिक ि अनौपचारिक
• अमानक ि मानक
• सामाधय ि प्रयोजनपिक (ववन्शष्ट) भेदको सोदाहिण परिचय
१.२ वणषको परिचय २ घण्टा
• नेपाली वणषहरूको पवहचान
• ध्वगन ि वणष
• थवि वणष
• व्यञ्जनवणष
१.३ वणष ववधयास २ घण्टा
• ह्रथव ि दीघष हुने गनयम
• हलधत ि अजधतको प्रयोग सम्बधिी गनयम
• न्शिगबधदु ि चधरगबधदु सम्बधिी गनयमहरू
• पदयोग ि पद ववयोग सम्बधिी गनयम
• लेख्य न्चह्नहरुको परिचय ि प्रयोग सम्बधिी गनयमहरू
१.४ शब्द भण्डाि ३ घण्टा
• स्रोतका आिािमा शब्दको वगीकिण
• बनोटका आिािमा
• कायषका आिािमा
१.५. शब्द रूपायन २ घण्टा
• रूपायनको परिचय
• नामको रूपायन
• सवषनामको रूपायन
• ववशेर्णको रूपायन
• वियापदको रूपायन
१.६ वाक्य सां श्लर्
े ण ि वाक्य ववश्लेर्ण १ घण्टा
• वाक्य सां श्लर्
े ण
• वाक्यववश्लेर्ण
१.७ पदसङ्गगत १ घण्टा

11
 • पदसङ्गगतको परिचय
• पदसङ्गगतका प्रकाि
एकाइ दुई: लेखन गसप २२ घण्टा
२.१ लेखन गसप ६ घण्टा
• बोिको ज्ञान ि अभ्यास
२.२ लेखन गसप ३ घण्टा
• बुदँ ावटपोट
• सािाांश लेखन
२.३ लेखन गसप ३ घण्टा
• सां वाद लेखन
• अनुच्छे द लेखन
(कुनै एक)
२.४ लेखन गसप ४ घण्टा
• गनमधत्रणापत्र
• सूचना
• सम्पादकलाई न्चठ्ठी
• गनवेदन
• ववज्ञापन
• बिाई ज्ञापन
(कुनै एक)
२.५ लेखन गसप ४ घण्टा
• गनबधि लेखन

२.६ लेखन गसप २ घण्टा

• प्रगतवेदन लेखन
एकाइ ३: कृगत/पाठ परिचय ि कृगत समीक्षा २४ घण्टा
३.१ गनम्नगलन्खत ढाँचामा तलका कृगत/पाठको परिचय लेख्ने अभ्यास ६ घण्टा
क) कृगतहरूूः
• म कसिी हाछु ष (नाटक) गोववधदबहादुि मल्ल गोठाले
• माइतघि (उपधयास) लै नगसां ह वाङ्दे ल
• िाष्ट्रगनमाषता (खण्डकाव्य) मािवप्रसाद न्घगमिे
ख) कृगत परिचयको ढाँचा
• कृगत/पाठको नामूः
• कृगत/पाठको िचनाकािको नामूः
• कृगत/पाठको मुख्य ववर्यूः (एक अनुच्छे द)
• कृगत/पाठको महत्वूः (एक अनुच्छे द)
• कृगत/पाठले आफूलाई पािे को प्रभावूः (छोटो एक अनुच्छे द)
• कृगत/पाठको भार्ाशैलीूः (छोटो एक अनुच्छे द)
• कृगत/पाठको कमी, कमजोिी ि सुझावूः (छोटो एक अनुच्छे द)
३.२ कृगत समीक्षा १८ घधटा
क) कथाखण्ड ५ घण्टा
• हरिदत्तूः ववश्वेश्विप्रसाद कोइिाला
• गबतेका कुिाूः रुपनािायण गसां ह
• मृगतृष्णा: माया ठकुिी
ख) गनबधि खण्ड ५ घण्टा
• पहाडी जीवन: लक्ष्मीप्रसाद दे वकोटा

12
 • एक पत्र– सम्पादकलाईूः शङ्कि लागमछाने
• भाधसा भो हजुिूः भैिव अयाषल
ग) कववता खण्ड ४ घण्टा
• सावहत्य सुिा: ििणीिि कोइिाला
• हामीूः भूपी शेिचन
• नन्चगनने भएछौूः अगमगसां ह गगिी
घ) एकाङ्की ४ घण्टा
• भावनाूः भीमगनगि गतवािी
गसकाइ सामग्रीहरू
• कृष्णप्रसाद पिाजुलीूः िाम्रो िचना मीठो नेपाली, सहयोगी प्रेस
• दयािाम श्रे ष्ठ ि मोहनिाज शमाष: नेपाली सावहत्यको सन्ङ्क्षप्त इगतहास, साझा प्रकाशन
• डा. मोहन गबिम थापाूः सावहत्य परिचय, साझा प्रकाशन
• ववश्वेश्विप्रसाद कोइिालाूः दोर्ी चथमा कथा सङ्ग्रह, साझा प्रकाशन
• मािवप्रसाद न्घगमिे ूः िाष्ट्र गनमाषता खण्डकाव्य, साझा प्रकाशन
• लै नगसां ह वाङ्दे लूः माइतघि उपधयास, ित्न पुथतक भण्डाि
• गोववधदबहादुि मल्ल गोठालेूः भोको घि एकाङ्की सङ्ग्रह, साझा प्रकाशन
• व्यावहारिक नेपाली, टीकाहरि बिाल, अन्थमता बुक्स पन्ब्लससष एण्ड गडन्थिब्युटसष प्रा.गल.पुतलीसडक काठमाडौ
• गोिखापत्र, कान्धतपुि आदद पगत्रका सम्पादकीय, वटप्पणी ि लेखहरू
• प्रन्शक्षकहरूले आफ्नो पुथतक तयाि गनष वा बजािमा पाइने सामग्री छानेि पढाउन सक्ने
ववन्शष्टीकिण तागलका
एकाइ शीर्षक समय पूणाषक
१ सां चािात्मक नेपाली भार्ा ि नेपाली व्याकिण १४ घण्टा पृणाङ्क (२४)
१.१ भावर्क भेदको परिचय ३ घण्टा पूणाषङ्क (४)
१.२ वणषको परिचय १ घण्टा पूणाषङ्क (२)
१.३ वणषववधयास ३ घण्टा पूणाषङ्क (४)
१.४ शव्द भण्डाि ३ घण्टा पूणाषङ्क (२)
१.५ शब्द रुपायन २ घण्टा पूणाषङ्क (४)
१.६ वाक्य सां श्लर्
े ण ि वाक्य ववश्लेर्ण ३ घण्टा पूणाषङ्क (४)
१.७ पदसङ्गगत ३ घण्टा पूणाषङ्क (४)
२ लेखन सीप २२ घण्टा पूणाषङ्क (३२)
२.१ लेखन सीप (बोिको ज्ञान) ६ घण्टा पूणाषङ्क (८)
२.२ लेखन सीप (बुँदा लेखन, सािाांश लेखन) ३ घण्टा पूणाषङ्क (४)
२.३ लेखन सीप (सां वाद लेखन, अनुच्छे द लेखन) ३ घण्टा पूणाषङ्क (४)
२.४ लेखन सीप (गनमधत्रणा पत्र, सूचना, सम्पादकलाई न्चठ्ठी, ४ घण्टा पूणाषङ्क (४)
गनवेदन, ववज्ञापन, बिाई ज्ञापन)
२.५ लेखन सीप (गनबधि लेखन) ४ घण्टा पूणाषङ्क (८)
२.६ लेखन सीप (प्रगतवेदन ले खन) २ घण्टा पूणाषङ्क (४)

३ कृगत/पाठको परिचय लेख्ने अभ्यास २४ घण्टा पूणाषङ्क (२४)

३.१ कृगत/पाठको परिचय लेख्ने अभ्यास ६ घण्टा पूणाषङ्क (८)
३.२ कृगत समीक्षा १८ घण्टा पूणाषङ्क (१६)
क. कथा खण्ड ५ घण्टा पूणाषङ्क (४)
ख. गनवधि खण्ड ५ घण्टा पूणाषङ्क (४)
ग. कववता खण्ड ४ घण्टा पूणाषङ्क (४)
घ. एकाङ्की ४ घण्टा पूणाषङ्क (४)

13
 English I
1102 SH
Year: I Total: 4 hours /week
Semester: I Lecture: 4 hour/week
Practical: hours/week
Course Description:
This course is designed with a view to provide students techniques in using English for
academic and communicative purposes, train them in the comprehending varieties of
texts, terminologies, grammatical and communicative areas of English language, make
them see the relationship between structure and meaning. This guides the students from
general to comprehensive understanding of language.
Course Objectives:
On completion of the course the students will be enabled to:
1. Construct sensible sentences applying the grammatical structures.
2. Answer the questions given after the comprehension passage.
3. Use terminologies vocabularies to construct sensible sentences.
4. Perform the communicative functions in given situation.
5. Write paragraphs on people, place and events correctly and meaningfully.
6. Analyze the literary texts.

Section One: Language Development 40 Hrs.

Unit 1: Critical thinking 4 Hrs.

1.1 Reading Comprehension: Know Thyself
1.1.1 Terminologies of thinking skills
1.1.2 Question – answer
1.2 Writing Email
1.3 Question Tag
1.4 Dialogue: Expressing disappointment.
1.5 Project Work
Unit 2: Family 4 Hrs.
2.1 Reading Comprehension: Family
2.1.1 Family related terminologies.
2.1.2 Root words and prefixes
2.1.3 Question - answer
2.2 Writing Essay
2.3 Modal Verbs
2.4 Arguing /defending a point
2.5 Project Work
Unit 3: Sports 4 Hrs.
3.1. Reading Comprehension: Euro 2020
3.1.1 Use of sports related terminologies
3.1.2 Pronunciation
3.1.3 Question- answer
3.2. Writing a news story
3.3. Determiner and Quantifier

14
3.4. Asking for and giving reason
3.5. Project Work
Unit 4: Education 4 Hrs.
4.1 Reading Comprehension: A Story of My Childhood
4.1.1 Use of terminologies of Education.
4.1.2 Intonation
4.1.3 Question- answer
4.2 Writing a biography
4.3 Connectives
4.4 Expressing the degrees of Certainty
4.5 Project Work
Unit 5: Humor 4 Hrs.
5.1 Reading Comprehension: Why do we laugh inappropriately?
5.1.1 Synonyms and antonyms of verb: 'laugh'
5.1.2 Verbs of emotions
5.1.3 Question -answer
5.2 Describing a favorite person
5.3 Adverbs of Frequency
5.4 Expressing feelings, emotions and attitudes
5.5 Project Work
Unit 6: Hobbies 4 Hrs.
6.1 Reading Comprehension: On Walking
6.1.1 Finding meaning in dictionary
6.1.2 Question- answer
6.2 Writing an essay
6.3 Passive voice
6.4 Dialogue on Reminding
6.5 Project Work
Unit 7: Animal World 4 Hrs.
7.1 Reading Comprehension: The Medusa and the Snail
7.1.1 Finding meaning in dictionary
7.1.2 Question-answer
7.2 Writing Essay
7.2.1 Independence vs. Interdependence.
7.2.2 Increasing individualism in the modern Nepali society.
7.3 Passive Voice
7.4 Expressing counter arguments
7.5 Project Work
Unit 8: History 4 Hrs.
8.1 Reading Comprehension: After the World Trade Centre
8.1.1 Definition of Professional words
8.1.2 Question- answer
8.2 Description of an event
8.3 Preposition
8.4 Simple future, future continuous, future perfect and future perfect continuous
8.5 Pair work: Speculation

15
8.6 Project Work
Unit 9: Leisure and Entertainment 4 Hrs.
9.1 Reading Comprehension passage: A Journey Back in Time
9.1.1 Content Words
9.1.2 Question - answer
9.2 Business letter
9.3 Miscellaneous agreements
9.4 Pair work: Expressing indifference
9.5 Project Work
Unit 10: Fantasy 4 Hrs.
10.1 Reading Comprehension: The Romance of a Busy Broker
10.1.1 Finding meaning in a dictionary
10.1.2 Terminologies used in the stock market
10.1.3 Question - answer
10.2 Writing Summary
10.3 Relative Clause
10.4 Describing process
10.5 Project Work
Section Two: Literature 20 Hrs.
Unit One: Short Stories
1. Neighbors - Tim Winton
2. A Respectable Woman - Kate Chopin
3. A Devoted Son - Anita Desai 189
Unit Two: Poems
1. A Day - Emily Dickinson
2. Every Morning I Wake - Dylan Thomas
3. I Was My Own Route - Julia de Burgos
Unit Three: Essays
1. On Libraries - Oliver Sacks
2. Marriage as a Social Institution - Stephen L. Nock
References:
1. Panday, Ram Kumar. Yeti Tells. SajhaPrakashan.3rd edition. Kathmandu, 2050.
2. Ancient Tales.Ed, Lohani, Shreedhar P, Adhikari Rameshwar P and Subedi, Abhi N.
Educational Enterprises Pvt Ltd: Kathmandu,1996.
3. Grade 12 English. Centre for Curriculum Development, Government of Nepal: Sano
Thimi, 2077.
4. Poudel, R.C., A Manual to Communicative English, K.P. Pustak Bhandar,
Kathmandu, 1956/57.
5. Shah, B.L., A text book of writing skills in English, First edition Hira Books
Enterprises, Kathmandu,
6. Fruehling, R. T. and Oldham N. B., Write to the point, McGraw- Hill, Inc. New York
NY 10020
7. Tayior, G., English conversation practice, 1975.
8. Maharjan L. B., A textbook of English sounds and Structures, Vidyarthi Pustak
Bhandar, Kathmandu,2000.

16
9. Blundell, Jon, Higgens, Jonathan & Middlemiss, Nigel, Function of English, Oxford
University Press
10. Better English Pronunciation, Cambridge University Press, New edition
11. Link English, Central Department of English, Tribhuvan University
12. References to be selected by the related lecturer(s) from among the texts available in
the market that meet the content needs of this subject.
13. The related institute may develop its own textbook and approve from the related
authority so as to have a prescribed textbook of this subject.

17
 Mathematics I
(1103SH)
Year: I Total: 6 hours /week
Semester: I Lecture: 5 hours/week
Tutorial: 1 hour/week
Practical: hours/week
Lab:
Lab: hours/week
Course description:
This subject consists of four units related to trigonometry, co-ordinate geometry, algebra
and calculus necessary to develop mathematical background helpful for the understanding
and practicing the related works.
Course objectives:
After the completion of this course, student will be able to explain the concepts of the
followings and apply them in the field of related area.
• Trigonometric ratios and equation, inverse circular function and properties of the
triangles.
• Straight lines, pair of lines, angle between lines, circle.
• The progressions, Permutation and combinations, binomial theorem, exponential and
logarithmic series, quadratic equations, Polynomial equations.
• Sets, limits and continuity, derivatives and integration.
Course Contents:
Unit: 1: Set, Relation and Function 10 Hrs.
1.1. Set, set notation, operation on sets
1.2. Venn diagram
1.3 Relation between sets
1.4 Real number system, absolute value of a real number
1.5 Functions and its types
1.6 Algebraic and transcendental function
Unit: 2: Trigonometry 15 Hrs.
2.1. Review of trigonometrical functions
2.2. General solution of the equations sin x = k, cos x = k and tan x = k
2.3. Inverse circular function
2.4. Properties of triangles:
• The sine law, cosine law, tangent law, projection law
• The half formulae
• The area of triangle
2.5. Solution of triangle
Unit: 3: Algebra 10 Hrs.
3.1 Progressions:
• A.P, G.P and H.P
3.2 Means
• A.M, G.M and H.M
3.3 Sum of infinite geometric series
3.4 Sum of natural number

18
3.5 Polynomial equations:
• Quadratic equation
• Nature of roots of quadratic equations
• Relation between roots and coefficients
• Formation of quadratic equation
Unit: 4: Co-ordinate Geometry 15 Hrs.
4.1 Straight lines:
• Three standard forms of equation of straight lines
• Linear equation Ax + By + C = 0
• Any line through the intersection of two lines
• point of concurrencies
4.2 Pair of straight lines:
• The homogeneous equations of second degree representing a pair of straight
lines through the origin
• Angle between two lines
• Bisector of the angles between two lines
• Condition that the general equation of second degree may represent a line
pair
• Lines Joining the origin to the intersection of a line and a curve
4.3 Circle
• Equation of circle in standard forms
• Equation of tangent and normal
Unit: 5: Calculus 25 Hrs.
5.1 Limits and continuity
5.2 Derivatives:
• By first principle or definition
• By power, sum, product, quotient rule, parametric and implicit function
5.3 Indefinite integrals:
• General or simple integral
• Integration by substitution method
• Integration by trigonometrical substitution method
• Integration by parts
5.4 Definite integral
Recommended textbooks:
• Basic mathematic for grade XI and XII
By: B.C Bajracharya
• Fundamental of mathematics for grade XI and XII
By: P.M Bajrachraya

19
 Physics I
(AG1104SH)
Year: I Total: 7 hours /week
Semester: I Lecture: 4 hours/week
Tutorial: 1 hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week
Course description
This course in physics is designed to provide students with an understanding of the
scientific laws of our physical world and how the physical world and physics contribute to
life's activities in modern society. The course emphasizes both quantitative and qualitative
aspects of physics, involving mathematical models and equations. The application of
physics to social and environmental situations is well illustrated.
The practical components of this course are designed to supplement learning through the
application of learned theories. The students will handle simple apparatus to do simple
measurements, demonstrate simple electrical circuits and apply their knowledge of physics
in the real life.
Course objectives
On completion of the course the students will be able to:
• Sustain interest in physics and its application related to everyday experiences of
their life.
• Identify the social, economic, environmental and other implications of physics.
• Describe physics as a coherent and developing framework of knowledge based on
fundamental theories of the structures and processes of the physical world.
• Demonstrate the skills of experimenting, observing, interpreting data and
evaluating evidence to formulate generalizations and models.
• Apply the knowledge of physical principles for familiar and unfamiliar situations.
• Apply facts, vocabulary and convention to unit measurements and common
measuring instruments
• Explain the definitions, law concepts theories and models presented in this course.
• Describe the applications and implications of physical facts and principles.
After the completion of this semester course, students will be able to explain the basic
concepts related to the followings and apply them in the field of the related agricultural area.
1. Mechanics.
2. Wave and Sounds.
3. Optics.
4. Electrostatics.

Minimum Standards:
The students must achieve a minimum of 40% accuracy in theory and 60% accuracy in
practical.
Methodology of teaching:
Classroom instruction and demonstration, return demonstration models, solving related
problems.
Evaluation methods:
Written and viva exams performance observation.

20
Course Contents:
Theory I
Unit 1. Mechanics: 30 Hrs.
1.1 Units and measurement: 3 Hrs.
• Units and Measurement of physical quantities.
• Fundamental units and instrument use to measure these quantities and derive
units.
• Explain the physical concept of mass, length and time with relating them to
various derive unit.
• Precision and accuracy of measurement.
• Various systems of units and their conversion.
• Express derived units in terms of fundamental units.
• Dimensional formula for various physical quantities.
• Application of dimensional equation.
1.2 Scalar and vectors: 2 Hrs.
• Scalar and vectors with examples.
• Vectors addition by parallelogram and triangle method.
• Resolve a vector into two components.
• The product of two vectors either results in a scalar quantity or a vector
quantity.
• Simple numerical problems.
1.3. Kinematics: 4 Hrs.
• Displacement, velocity, instantaneous velocity, average and uniform velocity.
and acceleration (retardation).
• Distance and displacement, speed and velocity.
• Kinematics equation of motion (linear and gravitational).
• The concept of projectile motion.
• simple numerical problems.
1.4. Force: 7 Hrs.
• Newton’s laws of motions and their significance with examples.
• Law of Principle of conservation of linear momentum.
• Collision; introduction to Elastic and inelastic collision with example.
• Angular displacement, velocity and acceleration.
• Derivation of the relation v=ωr.
• Vector nature of velocity and change of the direction of velocity in circular
motion.
• The magnitude of centripetal force and centrifugal force, F=mv2/r=mrω2
• Friction, limiting friction, angle of friction and coefficient of friction.
• Law of limiting friction.
• The relation between angle of fraction and coefficient of fraction.
• Simple numerical problems.
1.5. Work, energy, and power: 2 Hrs.
• Definition and units of work, energy and power.
• Potential and kinetic energy.
• Conservative force.

21
 • Law of conservation of energy and its application for falling body.
• Simple numerical problems.
1.6. Gravity and Gravitation: 3 Hrs.
• Laws of gravitation; F=GMm/ R . 2

• Acceleration due to gravity, mass and weight.

• Derive g = GM/R2; the relation between gravitation constant and acceleration
due to gravity.
• The variation of g due to height and depth.
• Center of mass and center of gravity.
• Constitutions of equilibrium of a body with examples.
• Formula of escape velocity (No derivation).
• Simple numerical problems.
1.7. Rotational dynamics of rigid bodies: 2 Hrs.
• Forces in equilibrium, torque, couple, C.G. and center of mass.
• Moment of inertia.
• Angular momentum and Its conservation with example.
• Work done by torque.
• Simple numerical problems.
1.8. Hydrostatics: 3 Hrs.
• Fluid pressure and determination of the formula P=ρgh.
• Pascal's law.
• Density and specific gravity.
• Difference between density and specific gravity.
• Working principle of pumps; rotatory pump and lift pump.
• Archimedes’ s principle and its uses.
• The Principle of flotation and condition of equilibrium for floating bodies.
• Atmospheric pressure with examples.
1.9 Properties of matter: 4 Hrs.
• Definition of elasticity.
• Statement of Hook's law of elasticity.
• Definition of stress, strain and Young's modulus of elasticity.
• Definition of viscosity.
• Statement of Newton's formula of viscosity.
• Definition of coefficient of viscosity.
• Derivation of unit and dimension of viscosity.
• Definition of terminal velocity.
• Definition of Adhesive force and cohesive force.
• Definition and explain surface tension.
• Capillary action with example (no derivation)
• Solve related numerical problems.
Unit 2. Wave and sound: 4 Hrs.
2.1. Wave motion:
• Definition of damped vibration, forced vibration and resonance.
• Definition of longitudinal wave, progressive wave and stationary wave.

22
 • State progressive wave equation and stationary wave equation.
• Explanation of velocity of sound in medium and gas by Newton's formula &
Laplace formula (no derivation).
• Effect of temperature, pressure & humidity on velocity of sound.
• Definition of harmonics and overtones.
• Concept of fundamental frequency and harmonics in organ pipes.
• End correction, Resonance and Resonance tube.
• Statement of laws of transverse vibration of string.
• Solve related numerical problems.
Unit 3. Light: 20 Hrs.
3.1. Reflection of light: 4 Hrs.
• The Phenomenon of reflection and hence state the laws of reflection of light.
• Regular and irregular reflection of light.
• The rotation of light by plane mirror.
• Properties of image formed by plane mirror.
• Real and virtual image.
• Sign convention for the focal length, object distance and image distance.
• The relation between radius of curvature and focal length.
• Mirror formula (using both mirror).
• Magnification (m) = I/O= v/u for mirrors.
• Image formation by spherical mirrors.
• Nature, size and position of the image formed by spherical mirrors at various
positions of the object distance on the principal axis.
• Simple numerical problems.
3.2. Refraction of light: 7 Hrs.
• Phenomenon of refraction.
• Refractive index in terms of the speed of light in vacuum to the speed of light
in medium.
• The relations aμg x gμa=1.
• Refractive index in terms of real depth and apparent depth.
• The relation d=t (1-1/μ) and lateral shift P = t[Sin(i-r)]/Cosr.
• Derivation of the formula μ=1/SinC.
• Critical angle and conditions for total internal reflection.
• Examples of total internal reflection phenomena like mirage, light pipe.
• Prism, minimum deviation, angle of prism.
• The formula A+ δm =i+e and μ= Sin (A+ δm/2/SinA/2.
• Uses of different types lens.
• Converging aspect of convex lens and diverging aspect of concave lens.
• Lens formula and lens maker's formula (No derivation).
• Simple numerical problem.
3.3. Optical instrument: 6 Hrs.
• Defects of vision- Myopia and Hypermetropia.
• Definition of angular magnification of telescope.
• Definition of astronomical telescope in normal adjustment.
• Simple microscope- Ray diagram and formula for magnification.
• Compound microscope – Ray diagram and formula for magnification.

23
 • Explanation of dispersion of light.
• Definition of luminous flux, luminous intensity and illuminance, lumen, lux
and candela.
• Statement of inverse square law of photometry.
• Solve related numerical problem.
3.4. Wave theory of light: 3 Hrs.
• Explanation of wave front and wavelets.
• Statement of Huygens’s principle.
• Definition of coherent sources and interference.
• Path difference and phase difference.
• Definition of constructive and destructive interference.
• Definition of diffraction of light.
• Show formation of interference and diffraction fringes by diagram.
Unit 4. Electrostatics: 6 Hrs.
4.1. Electrostatics Field:
• Concept of electric charge.
• Statement of modern theory of electrification.
• Coulomb's law for point charges and derivation of the expression for force
▪ Effects of permittivity on a medium between two-point charges
▪ Electric field and normal electric flux.
• Potential and potential energy.
• Analogy between electric potential and gravitational potential.
• Electron volt and its use.
• Use of capacitor and its types.
• Definition of capacitance.
• Solved related numerical problems.
Physics Practical I (Laboratory) 30 Hrs.
(Any eight practical work out of ten should be accomplished)
1. Determine the volume of a hollow cylinder and a solid cylinder using Vernier
calipers.
2. Determine the area of given glass rod and the volume of a steel ball using a
micrometer screw gauge.
3. Verify Archimedes’ principle; determine the specific gravity of solids (insoluble)
heavier than water.
4. Verify the principle of laws of moment of forces and hence determine the weight of a
given unknown body.
5. Verify the laws of reflection of light and find the relationship between object distance
and image distance.
6. Verify laws of refraction and find the refractive index of glass slab
7. Verify laws of rotation of light.
8. Demonstrate the variation of lateral displacement with an angle of incidence in a
rectangular slab.
9. Determine the refractive index of a prism using the 1-D curve method.
10. Determine the velocity of sound in laboratory using Resonance tube.

24
Recommended text:
• Brij Lai and Subramanyan, Principles of physics, A text book of physics by Satya
Prakash Part I & II
• Nelkon and parker, advanced level physics (5th ed.)
• Shrestha, U. P, Physics Practical Guide
• Shrestha, V.K. Numerical examples in physics Vol. I and II Ratna Pustak Bhandar,
Nepal.
Reference Texts:
• Pradhan J.M. and gupta, S.K, A textbook of physics (part i and ii)
• Verma, H.C, Concepts of physics i &ii
• Sears, Zemansky & young, University physics
• Haliday, D &Resnickm R. Physics Part i &ii
Note: In case of an unavailability of above sources;
1. References to be selected by the related lecturer(s) from among the texts available
in the market that meet the content needs of this subject.
2. The related institute may develop its own textbook and approve from the related
authority so as to have a prescribed textbook of this subject.

25
 Chemistry I
(AG1105SH)
Year: I Total: 7 hours /week
Semester: I Lecture: 4 hours/week
Tutorial: 1 hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week

Course description:

This course is designed to give students the fundamental concept of physical, organic and
in-organic chemistry. Emphasis is given to the principles related to chemistry within
everyday life and to the application of chemistry in Agriculture science. An additional
function of the course is to stimulate interest in the application of chemistry and to prepare
the student for further study in this field. Chemistry practical acquaints the student with
use of related laboratory equipment and provides practical application of learned theory,
which is relevant to Forestry.
Course objectives:
Upon completion of the course the students will be able to:
• Explain the basic chemical changes involved in chemistry.
• Test the soil to increase the fertility with proper treatment.
• Apply the knowledge of chemistry for the production of improved quality & hygienic
food.
• Utilize chemical principles in laboratory testing.
• Explain the photo-chemical responses that occur within the body during illness.
• Apply the theoretical & practical knowledge of phyto-chemistry, which is directly
involved in human life.

Course Contents:
Theory
Unit: 1: General Chemistry: 7 Hrs.
1.1.Symbol:
• Definition
• Significance (qualitative and quantitative)
1.2.Formula:
• Definition
• Significance (qualitative and quantitative)
• Concept of valency in terms of combining capacity with H2, O2, and Cl2
• Variable valency (ref. Fe, Sn, Pb, Cu, Hg, S and N)
• Radicals (electro- positive and electro - negative)
• Writing a formula
1.3.Chemical equation:
• Definition
• Types requisites
• Significance and limitation
• Balancing of chemical equation by hit and trial method and Partial equation
method

26
Unit: 2: System of Classification: 20 Hrs.
2.1.Atomic structure:
• Subatomic particles (electron, proton and neutron)
• Rutherford's atomic model and its drawbacks
• Bohr's atomic model (postulates only)
• Mass number and atomic number
• Atomic weight and gram atomic weight
• Isotops and isobars
• Arrangement of electron in orbits (Aufbau principle)
• Concept of shell and sub shell, and orbits
2.2.Electronic theory of valency:
• Valence electron, duplet, octet and Noble gas electronic configuration
• The mode of formation and properties of compounds
- Electrovalent
- Covalent
- Co-ordinate covalent
• Polar and non-polar covalent bond and compound
• Types and effect of Hydrogen bond
2.3.Oxidation and reduction:
• Classical and electronic concept of oxidation and reduction.
• Oxidant and reductant and oxidation number
• Importance of oxidant, reductant in Biological process, sterilization and
disinfection, bleaching and spot removal.
• Examples of redox reaction
• Balancing a redox reaction by
- oxidation number method
- Ion-electron method
2.4.Periodic table:
• Modern periodic classification of elements.
• Location of s, p, d, f-block elements
• Periodicity in properties by:
(i) Atomic radii
(ii) Electro negativity
(iii) Ionization potential
(iv) Electron affinity
• Definition of Mendeleef's periodic law, advantage and anomalies of periodic table
and modern periodic law.
2.5.Acid, Base and Salt:
• Characteristics of acid and base
• How acid neutralizes carbonate and neutralization of carbonate or bicarbonate by
acid
• Arrhenius concept of acid and base
• Lowry and Bronsted concept of acid and base
• Conjugate acid and base
• Amphoteric nature of water
• Lewis concept of acid and base
• Definition of Salt
• Types of salt (normal, acidic and basic)

27
 • Antacids and antabases and their medical uses
• Examples of acid and base in plants and their role
2.6.States of matter-Gaseous state
• Effect of pressure and temperature on volume of gas
• Boyle's law, Charles'slam combined gas law, Daltion law of partial pressure
• Simple derivation of ideal gas equation (PV=nRT)
• Diffusion of gas
• NTP or STP
• Kinetic theory of gases
• Related simple problems.
2.7.States of matter-Liquid State
• Unsaturated, saturated and supersaturated solution
• Solubility, Solubility charge and related numerical problems
2.8.States of matter-Solid State
• The deference between amorphous and crystalline solids
• Water of crystallization, deliquescent, hygroscopic, efflorescent, Isomorphism
• structure of NaCl crystal
2.9.Solutions-True solution
• Dilute and concentrated solution
• Diffusion of solute in solution, osmosis, osmotic pressure isotonic, hypotonic and
hypertonic solution
• Biological importance of osmosis
2.10. Mole concept and chemical arithmetic
• Mole and Avogadros' number.
• Determination of percentage composition.
• Numerical related to the following relationships based upon chemical equation
• Mass-Mass relationship
• Mass-volume relationship
• Volume-volume relationship
• Calculation based on limiting reagent.
2.11. Environmental Chemistry
• The sources and adverse effects due to the following air pollutants- CO2, SO2,
H2S, Co, Hydrocarbon, Lead, cadmium dust, EFC, Oxides of nitrogen
• Indoor air pollution
• Effects of air pollution on -human health, materials and climate
• Pollutants of acid rain
• Adverse effects of acid rain
• Mode of water pollution
• Water pollutants- inorganic pollutants organic pollutants, domestic waste,
industrial and agricultural waste, fluorides
• Effect due to water pollution
• Effect due to radioactivity
• Greenhouse effect
Organic chemistry 18 Hrs.
3.1: An introduction to organic Chemistry
• Origin of organic chemistry-Vital force theory and modern theory
• Difference between organic and inorganic compound

28
 • Sources of organic compound
• Importance of organic compound in Agriculture
o Antipyretics
o Analgesics
o Antibiotic
o Antimalarials
o Tranquilizers
o Germicides
o Antiseptic found in plants.
3.2: Nomenclature of organic compounds
• Reason for large number of organic compounds-
o Tetravalency
o Catenation property
o Isomerism
• Various types of organic compounds with their examples
• Functional group and its various types
• Homologous series with examples
• Prefix, primary suffix, secondary suffix, and principal functional group
• Naming aliphatic and aromatic compounds with IUPAC systems.
• Detection of foreign elements N, S and X
3.3: Isomerism
• Definition of isomerism.
• Structural isomerism of the types-
o Positional
o Functional
o Metamerism
o Chain isomerism
3.4: Organic reaction
• Carbocation and carbanion.
• Inductive effect (+1 and -1 effect)
• Hemolysis and heterolysis bond fission.
• Electrophones and Nucleophiles.
• Resonance.
• The types of organic reactions-Electrophonic and nucleophilic substitution,
addition, elimination.
3.5: Hydrocarbons
A. Alkane
• The physical properties of alkanes (only methane)
• Chemical properties-halogenation combustion, phyrolysis
• Uses in everyday life
B. Alkene
• Laboratory preparation of ethane from ethanol
• The physical properties.

29
 •The chemical properties-Combustion, halogenation, with Br2 solution, with
halogen acid (Test of double bond), with Baeyer's reagent, polymerization,
ozonolysis
• Markovnikov's rule
C. Alkyne
• Laboratory preparation of ethyne from calcium carbide.
• Physical properties of acetylene
• Chemical properties-Combustion, hylogenation, catalytic hydration, with Br2
solution, with Na, with tollens reagent, with Bayer's; reagent, ozonlysis
polymerization, with Cl2
• Markovnikov's rule.
• Uses of ethyne in life
3.6 Alkyl halides
• Definition of alkyl halides. With example.
• uses of alkyl halides
3.7: Alcohol
• Classification of alcohol as- monohydric, dihydric, polyhydric, primary,
secondary and tertiary
• Identification of primary, secondary and tertiary alcohol by oxidation method
• Physical properties of ethanol
• Chemical properties- Oxidation, with sodium, with oxygen, with H2SO4,
CH3COCl, CH3COOH, combustion
Practical (Laboratory)
1. Simple Glass Working 6 Hrs.
a. to cut the glass tube into three equal parts and round up their shape edges
b. to bore a hole through a cork
c. to bend the glass tubing into acute, obtuse and right angle
d. to draw a jet and capillary tube
e. to fit up a wash bottle
2. Separate sand and common salt in pure and dry states from mixture of sand and
common salt. 2 Hrs.
3. Separate sand and camphor from a mixture of sand and camphor. 2 Hrs.
4. Recover the precipitate obtained in pure and dry state when the given solution -A is
treated with excess of solution-B
i. Solution-A= BaCl2
ii. Solution-B =H2SO4 2 Hrs.
5. Prepare a sample of clearly pure distilled water from impure water and carry out the
test for purity of water thus prepared. 2 Hrs.
6. Prepare a sample of bazaar copper sulphate at laboratory temperature and use the
solution to get pure crystals of salts. 2 Hrs.
7. Obtain sodium chloride by the neutralization of:
i. Bench of hydrochloric acid with a bench of sodium hydroxide.
ii. Sodium carbonate with hydrochloric acid 2 Hrs.
8. Prepare a soluble derivative of barium carbonate and sodium chloride. 2 Hrs.

30
9. To determine the equivalent weight of reactive metal by hydrogen displacement
method. 2 Hrs.
10. To prepare and study the properties of hydrogen gas 2 Hrs.
11. To prepare and study the properties of ammonia gas 2 Hrs.
12. To detect the acid radicals (Cl-, NO3--, SO4---, CO3--) by dry and wet ways 4Hrs.

Textbooks:
1. A Text book of Chemistry, Jha and Guglani
2. Foundations of Chemistry, Vol. 1, M.K. Sthpit and R.R. Pradhananga

References:
1. Fundamentals of Chemistry, K.R. Palak
2. Inorganic Chemistry, Bahl and Tuli
3. A Text book of Engineering Chemistry, R.S. Sharma
4. A Textbook of Inorganic Chemistry, L.M. Mitra
5. Elementary practical chemistry, M.K Sthapit

Other learning materials:

1. Other references to be selected by the related lecturer(s) from among the texts
available in the market that meet the content needs of this subject

Note: The related institute may develop its own textbook and approve from the related
authority so as to have a prescribed textbook of this subject.

31
 Zoology I
(AG1106SH)
Year: I Total: 6 hours /week
Semester: I Lecture: 4 hours/week
Tutorial: hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week

Course description:
This basic course in zoology discusses the characteristics of unicellular and multicellular
structures. The course contains introductory zoology, cell biology, the study of different
types of tissues, animal diversity, evolution of organisms, anatomy and physiology of
earthworm and economically important insects.
Practical zoology includes study of microscope, museum specimens of invertebrates and
invertebrates, permanent slides of animal tissues, temporary mount, and dissection of
earthworm.

Course objectives:
Theory and Practical zoology course content has been designed, with the objective that
• Students become proficient in identification of common organisms with their local
Nepali, common English and scientific names.
• Tell the meaning, scope and different branches of zoology and relation with other
branches of science.
• Explain structure and function of different kinds of tissues in a body
• Classify diversified forms of animal life.
• Explain different anatomical and physiological characteristics of mammals
• Describe how organisms of today have been evolved from the ancestral ones
• Handle microscope properly
• Prepare temporary slide mount of the given specimen
• Dissect the animal so as to expose its different organ systems.

Course Contents:

Theory [60 Hours]

Unit 1. Introduction to Zoology 2 Hrs.
1.1. Definition, scope and branches of Zoology
1.2. Meaning of zoology, Scope of zoology, link with physics, chemistry and other
sciences
1.3. Different branches of zoology: Morphology, anatomy, physiology, cytology,
Histology, embryology, Hepatology, Herpetology, parasitology, entomology,
Helminthology, proto-zoology, Bacteriology, virology, paleontology, ecology,
genetics, toxicology
1.4. Introduction to Preservation Techniques
1.4.1 Definition and importance of preservation
1.4.2 Types of common preservation techniques- Wet and Dry methods
1.4.3 Protocol of following preservation techniques:

32
 1.4.4 Dry and Wet preservation for different groups of organisms-Lower
invertebrates; higher invertebrates- arthropods, Mollusca's,
Echinodermata; Vertebrates
1.4.5 Taxidermy
Unit 2. Cell Biology 14 Hrs.
2.1. Introduction to Cell
2.1.1. Basic structure of prokaryotic and eukaryotic cell
2.1.2. Structure of different cell organelles and their functions: Cytoplasmic
contents: cell membrane, mitochondria, endoplasmic reticulum, Golgi
complex, liposome, centrosome, vacuoles, cilia and flagella;
Nucleoplasm contents: chromosomes, nucleolus, nuclear membrane
2.1.3. Meaning of Cyclosis, endocytosis, exocytosis
2.2. Cell Division
2.2.1. Definition of cell cycle and explain the stages of cell cycle
2.2.2. Types and description of cell division: Amitosis, mitosis and meiosis
cell divisions.
2.2.3. Explain the different stages of Mitosis and Meiosis with salient features
and diagrammatic representation of each stage
2.2.4. Explain the importance of different types of cell division: Amitosis,
Mitosis and Meiosis.
2.2.5. Role of meiosis in gametogenesis-define gametogenesis; types of
gametogenesis and significance of meiosis in gametogenesis in sexually
reproducing organisms
2.3. Tissues and their types
2.3.1. Definition of tissue and describe its types.
2.3.2. Describe basic structure, types, function and location of epithelial tissues
in human body. e.g. simple, squamous, cuboidal epithelium, Functions
of epithelial tissues i.e. protection, secretion, excretion, absorption and
exchange of different materials
2.3.3. Describe basic structure, types, function and location of Connective
tissues in human body- only list the types of connective tissue
2.3.4. Describe basic structure, types, function and location of Muscular tissues
in human body.
2.3.5. Describe basic structure, function and location of Nervous tissues in
human body.
2.3.6. Flow chart of types of tissues and its subtypes
Unit 3 Diversity of Animal Life 11 Hrs.
3.1. Concept of Taxonomy
3.1.1. Definition of taxonomy, species as a basic unit of classification,
systematics, taxon, lower and higher taxa, order of different taxa
3.1.2. Describe the evolution of system of classification and need for
classification.
3.1.3. Different systems of classification- Artificial, Natural and Modern
classification.
3.1.4. Basis of classification in different systems
3.1.5. Differences between artificial and natural systems of classification
3.2. Binomial Nomenclature and Classification
3.2.1. Describe the need for scientific nomenclature
3.2.2. What is ICZN- International Code of Zoological Nomenclature, it’s role

33
 3.2.3. Binomial system of nomenclature adopted by Carolus Linnaeus (1707-
1778). Selected examples of binomial nomenclature of animals-
Grasshopper, Rat, Rabbit, Lion; Tiger, Leopard, Fox, Cat, Dog,
3.2.4. Five kingdom system of classification.
Chief characteristics (Habit and habitat; organization of organism,
nutrition, mode of reproduction) with examples of five kingdoms.
Unit 4 Animal phylogeny and classification 12 Hrs.
4.1. General characteristics and classification of different phyla of animals.
4.1.1 General characters of phylum Protozoa, Porifera, Coelenterata,
Platyhelminthes, Aschelminthes, Annelida, Arthropoda, Mollusca,
Echinodermata and Chordata.
4.1.2 List the classes of each phylum and two common examples of each.
Unit 5 Basic concept of origin and evolution of life. 12 Hrs.
5.1. Describe origin of life and its theories: Oparin and Haldane theory; Miller-Urey
experiment
5.2. Define evolution and organic evolution
5.3. Evidences of organic evolution: morphological, anatomical, paleontological,
biochemical, genetic and embryological.
5.4. Describe different theories of organic evolution-
5.4..1. Lamarck Theory of organic evolution, example and limitations of the
theory
5.4..2. Darwinism/ Theory of Natural selection and Neo Darwinism/ modern
Synthetic theory with example and drawbacks of Darwinism
5.5. Geological time period and evolutionary tree of humans
5.6. Describe different stages of evolution of Man and highlight the key features:
Proconsul; Dryopithecus; Ramapithecus; Shivapithecus; Australopithecus;
Mordern human ancestors such as Homo habilis; Homo erectus; Java man (Homo
erectus or pithecanthropus erectus); Peking man (Homo erectus pekinensis or
Sinanthropus pekinensis); Neanderthal man (Homo sapiens neanderthalensis);
Cro-Magnon man; Modern man
Unit 6 Study of Earthworm 5 Hrs.
1.1. Systematic position habit, habitat, external features.
1.2. Structure, organs and physiology of digestive system, reproductive system, and
nervous system
1.3. Economic importance of earthworm.
Unit 7 Study of some economically important insects. 4 Hrs.
7.1. Systemic position, habit and habitat, morphological structure, life cycle and
economic importance of
7.1.1 Honeybee and
7.1.2 Silkworm.
Practical [30 Hrs.]
Unit 1 Use of the microscope 4 Hrs.
1.1. Description of importance of microscope, it’s types, parts of microscope &
functions of its different parts, observation techniques.
1.2. Proper handling of microscope.
1.3. Explain the concept of magnification.

34
Unit 2 General study of the animal kingdom 14 Hrs.
2.1. Study of permanent slides and museum specimens (Invertebrata-Paramecium,
Amoeba, Plasmodium & it's lifecycle; Sycon; Hydra; Tapeworm and it's life
cycle; Round worm & it's life cycle; Liver fluke; Earthworm; Leech; common
arthropoda specimens; Snail; Starfish. Chordata- Rohu, Flying fish; frog, tree
frog; lizard; snake; Pigeon; Parrot; Rat; Squirrel
2.2. Identification of common insects, other animals in agricultural ecosystem
2.3. Identification of common birds in agricultural ecosystem
Unit 3 Study of Animal Tissues 6 Hrs.
2.1. Microscopic observation of permanent slides of animal tissues
2.2. Preparation of temporary slide of cheek and it's study
Unit 4 Dissection of animal 6 Hrs.
4.1. Dissection of earthworm
4.2. Temporary mount of setae of earthworm

35
 Botany I
(AG1107PS)
Year: I Total: 6 hours /week
Semester: I Lecture: 4 hours/week
Tutorial: hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week
Course description:
This subject consists of four units related to introduction to botany, molecular biology,
taxonomy and biodiversity, and economic botany to develop background in botany that
supports for the understanding and practicing the related Agricultural works.

Course objectives:
After the completion of this course, students will be able to explain the basic concepts
related to the followings and apply them in the field of related Agricultural area.
1. Introduction to botany
2. Molecular biology
3. Taxonomy and biodiversity
4. Economic botany

Course Contents:
Theory
Unit 1. Introduction to botany: 3 Hrs.
1.1. Definition and Scope of Botany
1.2. Importance of Botany
1.3. Branches of Botany
1.4. Discuss the relation of Botany with other sciences like Physics, Chemistry,
Statistics etc.
Unit 2. Molecular Biology: 11 Hrs.
2.1 Life Components 1 Hr.
• Define the terms cellular pool, biomolecules, micro molecules and macro
molecules with examples.
• List inorganic and organic molecules of the living system
• Define monomers and polymers with examples.
2.2 Water: 1Hr.
• Structure, properties and biological role of water.
2.3 Carbohydrates: 2 Hrs.
• Define carbohydrates.
• Define glycosidic bond.
• Define monosaccharide, oligosaccharides, and polysaccharides with
examples.
• List functions of carbohydrates
2.4 Proteins 2 Hrs.
• Define proteins as polypeptides.
• Define essential and non-essential amino acids with examples.
• Define peptide bonds.
• Define primary, secondary and tertiary structure of protein.
• Define denaturation and renaturation of proteins.

36
 • List functions of proteins.

2.5 Lipids 2 Hrs.

• Define lipids as triglycerides.
• Define saturated and unsaturated fatty acids.
• Differentiate fats and oils.
• Define phospholipids.
• List functions of Lipids.
2.6 Nucleic Acids: 3 Hrs.
• Define nucleic acids as polynucleotides.
• List components of Nucleotides.
• Define phosphodiester bond.
• Define and differentiate DNA and RNA.
• List function of Nucleic acids.

Unit 3. Taxonomy and Biodiversity: 41 Hrs.

3.1 Concepts of Taxonomy: 2 Hrs.
• Define plant taxonomy.
• Give importance of plant taxonomy.
• Identify taxonomic hierarchy and categories in plant classification with
examples.
• Define binomial system of nomenclature.
3.2 System of classification 2 Hrs.
• Define artificial, natural and phylogenetic systems of classification with
examples and their differences.
3.3 Concepts of Biodiversity: 4 Hrs.
• Define biodiversity.
• Discuss importance of conserving biodiversity.
• Give levels of biodiversity- ecosystem and habitat diversity, species diversity
and genetic diversity.
• Give the latest status of biodiversity of Nepal.
• List protected plant species in Nepal.
• Define endemic species and list the endemic species of Nepal.
3.4 Virus: 4 Hrs.
• Define virus.
• Give general characteristics of virus.
• Give classification of virus on the basis of host and genetic material.
• Give structure of a Bacteriophase.
• Summarize the process of viral replication.
• Describe the mode of transmission of virus.
• List some viral diseases in plants.
• Describe the economic importance of virus
3.5 Bacteria and Cyanobacteria 4 Hrs.
• Define bacteria and give general characteristics of bacteria.
• Give classification of bacteria based on shape, Gram staining and mode of
nutrition.
• Describe the economic importance of bacteria.

37
 • Define cyanobacteria and give general characteristics of cyanobacteria with
example.
• Describe the economic importance of cyanobacteria.
3.6 Fungi 4 Hrs.
• Define fungi.
• Give general characteristics of fungi.
• Outline the classification of fungi.
• Describe life cycle of Yeast with labeled diagram.
• Describe economic importance of Fungi.
3.7 Algae 4 Hrs.
• Define Algae.
• List general characteristics of Algae.
• Give three major classes of Algae- Chlorophyceae, Phaeophyceae and
Rhodophyceae with their chief distinguishing features.
• Describe structure, reproduction and life cycle of Spirogyra.
• Describe economic importance of Algae.
3.8 Bryophytes 3 Hrs.
• Define Bryophyta.
• Give general characteristics of Bryophyta.
• Classify Bryophytes as liverworts, hornworts and mosses.
• List economic importance of Bryophyta.
• Give structure, reproduction types of Marchantia.
3.9 Pteridophytes 3 Hrs.
• Define Pteridophyta.
• Give general characteristics of Pteridophyta.
• Describe the types of reproduction found in pteridophytes.
• Give economic importance of Pteridophytes.
3.10 Gymnosperm 3 Hrs.
• Define Gymnosperms.
• Give general characteristics of Gymnosperms.
• List major groups of living Gymnosperms with examples of representative
species.
• Give economic importance of Gymnosperms.
3.11 Angiosperm 2 Hrs.
• Define Angiosperms.
• Give general characteristics of Angiosperms.
• List differences between dicotyledons and monocotyledons.
3.12 Morphology of Angiosperm 4 Hrs.
• Description of angiospermic plants in semi technical terminologies. habit;
general types, parts, features, modifications of root, stem, Leaf,
inflorescence, flower and fruits.
3.13 Study of some Angiosperm families 5 Hrs.
• Discuss the characteristic features of some common Angiosperm families
with examples and economic importance:
• Poaceae, Cruciferae, Solanaceae, Fabaceae.
Unit 4. Economic Botany: 5 Hrs.
4.1 Food Plants: 2 Hrs.

38
 • List some important food plants of Nepal and their parts used as food value.
(Cereals, Pulses, Vegetables, Fruits)
4.2. Medicinal Plant: 2 Hrs.
• List some important medicinal plants of Nepal and their parts used.
4.3. Concepts of Ethnobotany 1 Hr.
• Define the term ‘ethnobotany’.
• Discuss the value and importance of traditional knowledge.
Practical (Laboratory) 30 Hrs.
Practical 1: Molecular Biology
• Test presence of reducing sugars in the given sample using Benedict’s solution.
• Test presence of starch in given sample using Iodine solution.
• Test presence of protein in given sample using Biuret method.
• Test presence of lipid in given sample using emulsion method.
Practical 2: Taxonomy and Biodiversity
Monera:
• Study the different types of bacteria based on their morphology using permanent
slides.
• Study the filaments of Nostoc using compound microscope.
Fungi:
• Study yeast cells and their budding under compound microscope.
Plantae:
• Study structure and conjugation in Spirogyra using compound microscope.
• Study vegetative structure and stages of reproduction in Marchantia using fresh
materials, preserved specimens and permanent slides.
• Study the vegetative structure and reproductive stages of fern including herbarium
specimen of sporophyte, slide of v. s. of leaf through sorus, and prothallus.
Taxonomy of Angiosperms:
• Study different types of modification of root, stem and leaf.
• Describe the representative plants of angiospermic families in semi-technical
terms (Brassicaceae, Solanaceae, Fabaceae, and Poaceae).
Recommended Textbooks:
1. Dutta, A. C. A Class book of Botany. Oxford University Press, Calcutta.
2. Pandey, S. N. and P. S. Trivedi. A Textbook of Botany (Vol 1). Vikas Publishink House
Pvt Ltd, New Delhi, India.
3. Pandey, S. N. and P. S. Trivedi. A Textbook of Botany (Vol 2). Vikas Publishink House
Pvt Ltd, New Delhi, India.
4. Pandey, B. P. Taxonomy of Angiosperms. Chand and Company Ltd, New Delhi, India.
5. Mahat, Ras Bihari, A text book of Biology part I and Part II
6. Chaudhary, R. P. Biodiversity in Nepal Statud and Conservation. S. Devi, Saharanpur
(U. P.), India and Tec press Books, Bangkok, Thailand.

39
7. Pandey, B. P. Economic Botany. S. Chand and Company Ltd, New Delhi, India.
8. Lawerence, C. H. M., Taxonomy of Vascular Plants. McMillan Company.
9. Vasishta, P. C. Botany for Degree Students (vol 5) Gymnosperms. S. Chand and
Company Ltd, New Delhi, India.
10. Jain, J. L. Fundamentals of Biochemistry. S. Chand and Company Ltd, New Delhi,
India.
11. HMG, Nepal. Medicinal Plants of Nepal. DPR, HMG, Nepal.
Learning materials:
1. References to be selected by the related lecturer(s) from among the texts available
in the market that meet the content needs of this subject.
2. The related institute may develop its own textbook and approve from the related
authority so as to have a prescribed textbook of this subject.

40
First Year/Second Semester

41
 English II
1201 SH
Year: I Total: 4 hours /week
Semester: II Lecture: 4 hour/week
Practical: hours/week
Course Description:
This course is designed with a view to provide students techniques in using English for
academic and communicative purposes, train them in the comprehending varieties of
texts, terminologies, grammatical and communicative areas of English language, make
them see the relationship between structure and meaning. This guides the students from
general to comprehensive understanding of language.
Course Objectives:
On completion of the course the students will be enabled to:
1. Construct sensible sentences applying the grammatical structures.
2. Answer the questions given after the comprehension passage.
3. Use terminologies vocabularies to construct sensible sentences.
4. Perform the communicative functions in given situation.
5. Write paragraphs on people, place and events correctly and meaningfully.
6. Analyze the literary texts.
Section One: Language Development 40 Hrs.
Unit 1: Technology 4 Hrs.
1.1 Reading comprehension: Hyper loop
1.1.1 Use of technological terms
1.1.2 Use of prefixes
1.1.3 Question- answer
1.2 Issuing a press release
1.3 Subject Verb agreement
1.4 Summarizing
1.5 Project Work
Unit 2: Money and Economy 4 Hrs.
2.1 Reading comprehension: QR Code
2.1.1 Use of terminologies
2.1.2 Abbreviations
2.1.3 Vowel sounds
2.1.4 Question- Answer
2.2 Writing a news article
2.3 Questions:
2.3.1 Yes/no questions
2.3.2 Wh - questions
2.3.3 Indirect and direct questions
2.4 Expressing necessity
2.5 Project Work
Unit 3: Human Culture 4 Hrs.
3.1 Reading Comprehension: Land of Plenty
3.1.1 Word Formation: Root, Prefixes and prefixes
3.1.2 Question-answer

42
3.2 Writing:
3.2.1 Paragraph
3.2.2 Letter to the editor
3.3 Adjectives and Adverbs
3.4 Making comparison and contrast
3.5 Project Work
Unit 4: Ecology and Environment 4 Hrs.
4.1 Reading Comprehension: Living in a Redwood Tree
4.1.1 Terminologies used in ecology
4.1.2 Compound words
4.1.3 Question - answer
4.2 Writing a book/film review
4.3 Reported Speech
4.4 Reporting
4.5 Project Work
Unit 5: Career Opportunities 4 Hrs.
5.1 Reading Comprehension: Presenting Yourself
5.1.1 Employment-related terminologies
5.1.2 Answering questions
5.2 Writing job application with CV
5.3 Conditional Sentences
5.4 Clarifying
5.5 Project Work
Unit 6: Human Rights 4 Hrs.
6.1 Reading Comprehension: “I am Sorry”- The Hardest Three Words to Say
6.1.1 Word formation
6.1.2 Question-answer
6.2 Writing Paragraphs on Steps on making education equal
6.3 Connectives
6.4 Group work: Criticizing
6.5 Project Work
Unit 7: War and Peace 4 Hrs.
7.1 Reading comprehension: Train to Pakistan
7.1.1 Terminologies
7.1.2 Question -answer
7.1.3 Vowels: Monophthongs and diphthongs
7.2 Describing People, place or event
7.3 Past simple, Past continuous, Past perfect, Past perfect continuous tense
7.4 Group work: Making Announcements
7.5 Project Work
Unit 8: Music and Creation 4 Hrs.
8.1 Reading Comprehension: A Life of Sound and Silence
8.1.1 Terminologies used in music
8.1.2 Word Stress
8.1.3 Question -answer
8.2 Writing a bibliography.

43
8.3 Preposition of time
8.4 Group work: Predicting
8.5 Project Work
Unit 9: Migration and Diaspora 4 Hrs.
9.1 Reading Comprehension: Dediasporization: Homeland and Hostland
9.1.1 Consonants: Voiced and voiceless sounds
9.1.2 Stressed an unstressed syllable
9.1.3 Question - answer
9.2 Interpreting data in charts and graphs
9.3 Would/ Used to
9.4 Narrating past events
9.5 Project Work
Unit 10: Power and Politics 4 Hrs.
10.1 Reading Comprehension: An Open Letter to Mary Daly
10.1.1 Terminologies used in politics
10.1.2 Consonant cluster
10.1.3 Question- answer
10.2 Writing an article for a newspaper
10.3 Adjective order
10.4 Pair work: Denying
10.5 Project Work
Section Two: Literature 20 Hrs.
Unit One: Short Stories
1. The Treasure in the Forest - H. G. Wells
2. My Old Home - Lu Xun
3. The Half-closed Eyes of the Buddha and the Slowly Sinking Sun -Shankar Lamichhane
4. A Very Old Man with Enormous Wings - Gabriel Garcia Marquez
Unit Two: Poems
1. The Awakening Age - Ben Okri
2. Soft Storm – Abhi Subedi
Unit Three: Essays
1. Knowledge and Wisdom - Bertrand Russell
2. Humility - Yuval Noah Harari
3. Human Rights and the Age of Inequality - Samuel Moyn
References:
1. Panday, Ram Kumar. Yeti Tells. SajhaPrakashan.3rd edition. Kathmandu, 2050.
2. Ancient Tales.Ed, Lohani, Shreedhar P, Adhikari Rameshwar P and Subedi, Abhi N.
Educational Enterprises Pvt Ltd: Kathmandu,1996.
3. Grade 12 English. Centre for Curriculum Development, Government of Nepal: Sano
Thimi, 2077.
4. Poudel, R.C., A Manual to Communicative English, K.P. Pustak Bhandar,
Kathmandu, 1956/57.
5. Shah, B.L., A text book of writing skills in English, First edition Hira Books
Enterprises, Kathmandu,
6. Fruehling, R. T. and Oldham N. B., Write to the point, McGraw- Hill, Inc. New York
NY 10020

44
7. Tayior, G., English conversation practice, 1975.
8. Maharjan L. B., A textbook of English sounds and Structures, Vidyarthi Pustak
Bhandar, Kathmandu,2000.
9. Blundell, Jon, Higgens, Jonathan & Middlemiss, Nigel, Function of English, Oxford
University Press
10. Better English Pronunciation, Cambridge University Press, New edition
11. Link English, Central Department of English, Tribhuvan University
12. References to be selected by the related lecturer(s) from among the texts available in
the market that meet the content needs of this subject.
13. The related institute may develop its own textbook and approve from the related
authority so as to have a prescribed textbook of this subject.

45
 Mathematics II
(1202SH)
Year: I Total: 6 hours /week
Semester: II Lecture: 5 hours/week
Tutorial: 1 hour/week
Practical: hours/week
Lab: hours/week
Course description:
This subject consists of five units related to vectors, algebra, calculus, geometry and
statistics necessary to develop mathematical background helpful for the understanding and
practicing the related works.

Course objectives:
After the completion of this course, student will be able to explain the concepts of the
followings and apply them in the field of related area.
• Concept of vectors in plain and vectors in space.
• Concept of complex numbers and its different forms, matrics and determinats.
• Concept of application of derivatives and area of curves.
• Concept of parabola and co-ordinates of space and planes.
• Concept of statistics.
Course Contents:
Unit: 1: Vectors 15 Hrs.
1.1 Vectors and its types
1.2 Components of vector in two dimensions
1.3 Vectors in space
1.4 Unite vectors I, j, k
1.5 Product of two vectors
• Dot product
• Cross product

Unit: 2: Algebra 20 Hrs.

2.1. Permutation and combination
2.2. Binomial theorem, Exponential and logarithmic series
2.3. Complex numbers:
• Conjugate and its properties
• Modulus and its properties
• Polar form
• De moivre’s theorem and its application
• Cube roots of unity and its properties
2.4 Matrices and Determinants:
• Algebra of matrices
• Properties of determinant
• Solution of linear equation using cramer’s rule
• Row equivalent matrix method

46
Unit: 3: Geometry 15 Hrs.
3.1 The parabola:
• Standard equations
• Tangent and normal
3.2 Co-ordinates in space
3.3 Co-ordinates in plane
Unit: 4: Calculus 15 Hrs.
4.1 Applications of derivative:
• Tangents and normal to a curve taking slope as derivative
• Maxima and minima of a function
• Derivatives as a rate measure
4.2 Applications of anti-derivative:
• Definite integrals as a limit of sum
• Area bounded by a curve and X-axis or Y- axis
• Area bounded by two curves
• Area bounded by the closed curves
Unit: 5: Statistics and Probability 10 Hrs.
5.1 Statistics
• Measures of central tendency
• Measures of dispersion
• Correlation and regression
5.2 Probability:
• Concept of probability
• Addition and multiplication
• Concept of conditional probability
Recommended textbooks:
• Basic mathematics for grade XI and XII, By: B.C. Bajracharya
• Fundamental of mathematics for grade XI and XII, By: P.M Bajrachraya

47
 Physics II
(AG1203SH)
Year: I Total: 7 hours /week
Semester: II Lecture: 4 hours/week
Tutorial: 1 hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week
Course description
This course in physics is designed to provide students with an understanding of the
scientific laws of our physical world and how the physical world and physics contribute to
life's activities in modern society. The course emphasizes both quantitative and qualitative
aspects of physics, involving mathematical models and equations. The application of
physics to social and environmental situations is well illustrated.
The practical components of this course are designed to supplement learning through the
application of learned theories. The students will handle simple apparatus to do simple
measurements, demonstrate simple electrical circuits and apply their knowledge of physics
in the real life.
Course objectives
On completion of the course the students will be able to:
• Sustain interest in physics and its application related to everyday experiences of
their life.
• Identify the social, economic, environmental and other implications of physics.
• Describe physics as a coherent and developing framework of knowledge based on
fundamental theories of the structures and processes of the physical world.
• Demonstrate the skills of experimenting, observing, interpreting data and
evaluating evidence to formulate generalizations and models.
• Apply the knowledge of physical principles for familiar and unfamiliar situations.
• Apply facts, vocabulary and convention to unit measurements and common
measuring instruments
• Explain the definitions, law concepts theories and models presented in this course.
• Describe the applications and implications of physical facts and principles.
After the completion of this semester course, students will be able to explain the basic
concepts related to the followings and apply them in the field of the related agricultural
area.
1. Current Electricity.
2. Magnetism.
3. Heat.
4. Modern Physics.

Minimum Standards:
The students must achieve a minimum of 40% accuracy in theory and 60% accuracy in
practical.
Methodology of teaching:
Classroom instruction and demonstration, return demonstration models, solving related
problems.
Evaluation methods:
Written and viva exams performance observation.

48
Course Contents:
Theory
Unit 1. Current Electricity: 14 Hrs.
1.1 Electric Current: 3 Hrs.
• Current as the rate of flow charge.
• Potential deference.
• Ohm's law and its verification.
• Expression R=R1+R2+R3+......and 1/R=1/R1+1/R2+1/R3 +.......... in series and
parallel combination.
• Conversion of a galvanometer into ammeter and voltmeter.
• Ohmic and non-Ohmic conductors from I-V curve.
• Wheat stone bridge and its principle; balance condition. (Using concept of p.d.
equal in balanced state).
• Application of wheat stone bridge.
• Conversion of galvanometer into voltmeter and ammeter.
• Simple numerical problems.
1.2 Resistance and heat: 3 Hrs.
• Joule's laws of heating and derivation of the equation H=i2Rt/J.
• Heat production in resistance wire due to passage of current.
• Electric power in terms of energy dissipated in a time in the resistance wire.
• Meaning of e.m.f and internal resistance of a cell relation E=V+Ir.
• Electric power, watt, kilowatt, kilowatt-hour and horsepower.
• Meaning of joule's conversion factor - joule’s constant.
• Simple numerical problems.
1.3. Electromagnetism: 4 Hrs.
• Explanation of Oersted's discovery, direction of current and field.
• Dependence of force on physical factors.
• Find force on moving charge.
• Motion of Moving charge in magnetic field in perpendicular direction.
• Statement of principle of moving coil galvanometer.
• Definition of electromagnetic induction.
• Statement of Faraday's laws of electromagnetic induction.
• Statement of Lenz's law.
• Principle and working of a.c. generator.
• Solve related numerical problems.
1.4. Alternating Current: 4 Hrs.
• AC and DC importance of AC over DC.
• Expression irms, vrms and imean, vmean with peak value.
• Reactance and impedance for different a.c Circuit. (No derivation).
• Resonance in A.c Circuit (Condition).
• Working of a transformer and energy loss mechanisms in transformers.
• Simple numerical problems.
Unit 2. Magnetism: 8 Hrs.
2.1 Fundamentals of Magnetism:
• Magnet and its properties.

49
 • Magnetic lines of force and its properties. Magnetic field strength.
• Various types of magnets and their positions of poles.
• Coulomb's law for magnetism.
• Neutral point.
• Magnetic field intensity due to bar magnet at End on position, Board side on
position.
• Lines of force around a bar magnet and the natural point.
• Uniform and non-uniform magnetic field.
• Definition of hysteresis loop, Coercivity and retentivity. Nature of hysteresis
loop of different material.
• Dip, declination, horizontal and vertical components of earth's magnetic field.
• Properties of dia, para and ferromagnetic materials.
• Definition of luminous flux, luminous intensity and illuminance, lumen, lux
and candela.
• Statement of inverse square law of photometry.
• Solve related numerical problem.
Unit 3. Heat: 18 Hrs.
3.1. Thermometry: 2 Hrs.
• Concept of heat and temperature.
• Explain sensitivity of a liquid thermometer.
• Demonstrate various types of thermometers and explain their uses.
• Derivation of the formula: C/5 = (F-32)/9=(K-273)/5.
• Relation between different temperature scales.
• Simple numerical problems.
3.2. Thermal Expansion: 3 Hrs.
• Linear, superficial and cubical expansion of solids.
• The relations 12=11[1+ α (θ2- θ1)], A2=A1 [1+β (θ2- θ1)], V2=V1 [1+γ (θ2- θ1)].
• Relation between coefficient of linear, superficial and cubical expansion of
solids.
• Apparent and real expansion of a liquid.
• Change in density of an object due to change in temperature.
• Anomalous expansion of water and its importance to marine life.
• Use of water cooling and heating purposes.
3.3. Heat Capacity: 3 Hrs.
• Heat capacity, specific heat capacity.
• The relation between joule and calorie.
• Melting point, boiling point and freezing point of a substance.
• The effect of pressure on melting and boiling point of substance.
• Calorimetric principle.
• Latent heat of vaporization and fusion.
• Determination of latent heat of fusion of ice by the method of mixture.
• Simple numerical problems.
3.4. Hygrometry: 2 Hrs.
• Definition of saturated and unsaturated vapors.
• Definition of triple point; triple point of water.

50
 • Definition of dew point, absolute humidity and relativity humidity.
• Explanation of dryness and dampness.
• Determination of relative humidity by wet and dry bulb hygrometer.
• Description of Air conditioning.
• Solve related numerical problems.
3.5. Transfer of heat 2 Hrs.
• The transfer of heat by conduction, convection and radiation.
• Thermal conductivity giving its dimension and units.
• Laws of black body radiation.
• Solve related numerical problems.
3.6. Gases: 6 Hrs.
• Statement of Boyle's law and Charle's law.
• Definition of absolute temperature and absolute Zero.
• Concept of ideal gas equation.
• Know the value of R.
• To state and explain Dalton's law of partial pressure.
• Derivation general formula of work done by gas.
• Definition of internal energy of gas.
• Statement of first law of thermodynamics and its draw backs.
• Definition of Molar and specific heat capacity of a gas.
• Derivation of Cp-Cv= R
• Definition of isothermal and adiabatic changes.
• Derivation of pressure exerted by a gas.
• Explanation for r.m.s. speed.
• Solve related numerical problems.
Unit 4. Modern Physics: 20 Hrs.
4.1. Electrons: 3 Hrs.
• Practical nature of electricity.
• Production and properties of cathode rays.
• Moving electrons in electric and magnetic fields.
• Specific charge of an electron.
4.2. Photo electricity: 4 Hrs.
• Photoelectric effect, quantum theory of radiation.
• Einstein's photoelectric equation hv=φ+1/2mv2 and interpretation.
• Explanation of postulates of Bohr's theory of hydrogen atom.
• Wave nature of particle.
• Simple numerical problems.
4.3. X-rays: 2 Hrs.
• X-rays and its Properties of x-rays.
• Production and nature of x-rays.
• Various uses of x-rays. (hard and soft).
• Continuous and characteristic X-rays.
• Simple numerical problems.

51
4.4. Radioactivity: 4 Hrs.
• Radioactivity.
• Properties of α, β and γ radiations.
• Laws of radioactive disintegration. (N=No e-t , dN/dt = -t )
• The constant relationship between half-life and decay.
• Concept of carbon dating.
• Agricultural uses of radiation and artificial radioactive nuclei.
• Simple numerical problems.
4.5. Properties of nucleus: 4 Hrs.
• The constitutions of nuclei.
• mass numbers of different elements and Isotopes , isobars.
• Atomic mass unit and Binding energy, Mass defect and B.E of nucleus.
• Einstein’s mass energy relation.
• Fission and Fusion with energy released estimation.
• Radiation hazard and safety.
4.6. Physics and society: 3 Hrs.
• Deteriorating conditions of the environment we live in.
• Concepts of different types of pollution. (with cause and effect).
• Concepts about ozone depletion, greenhouse effect and acid rain.
• Useful and harmful aspects of radiation.
• Environmental protection strategies.
Physics Practical II (Laboratory) 30 Hrs.
(Any eight practical work out of ten should be accomplished.)
1. Determine the melting Point of given solid by cooling curve method.
2. Determine the latent heat of fusion of ice.
3. Verify Ohm’s law and find specific resistance of material used in circuit by
using ammeter and voltmeter.
4. To Study the current voltage characteristic of non-ohmic conductor using
general diode.
5. Determine the specific resistance of given wire by using meter-bridge.
6. Verify series and parallel combination of resistance by using P.O. box.
7. Determine the internal resistance of given dry cell in its discharging mode.
8. Determine the magnetic moment and pole-strength of a given bar magnet by
locating the neutral points, keeping its N-pole pointing to south and N-pole
pointing to north.
9. To determine the angle of dip in the laboratory using dip circle.
10. Determine the frequency of AC mains using Sonometer.
Recommended text:
• Brij Lai and Subramanyan, Principles of physics, A text book of physics by Satya
Prakash Part I & II
• Nelkon and parker, advanced level physics (5th ed.)
• Shrestha, U. P, Physics Practical Guide
• Shrestha, V.K. Numerical examples in physics Vol. I and II Ratna Pustak Bhandar,
Nepal

52
Reference Texts:
• Pradhan J.M. and gupta, S.K, A textbook of physics (part i and ii)
• Verma, H.C, Concepts of physics i &ii
• Sears, Zemansky & young, University physics
• Haliday, D &Resnickm R. Physics Part i &ii
Note: in case of an unavailability of above sources;
1. References to be selected by the related lecturer(s) from among the texts available in
the market that meet the content needs of this subject.
2. The related institute may develop its own textbook and approve from the related
authority so as to have a prescribed textbook of this subject.

53
 Chemistry II
(AG1204SH)
Year: I Total: 7 hours /week
Semester: II Lecture: 4 hours/week
Tutorial: 1 hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week

Course description:
This course is designed to give students the fundamental concept of physical, organic and
in-organic chemistry. Emphasis is given to the principles related to chemistry within
everyday life and to the application of chemistry in Agriculture science. An additional
function of the course is to stimulate interest in the application of chemistry and to prepare
the student for further study in this field. Chemistry practical acquaints the student with
use of related laboratory equipment and provides practical application of learned theory,
which is relevant to Forestry

Course objectives:
Upon completion of the course the students will be able to:
• Explain the basic chemical changes involved in chemistry.
• Test the soil to increase the fertility with proper treatment.
• Apply the knowledge of chemistry for the production of improved quality & hygienic
food.
• Utilize chemical principles in laboratory testing.
• Explain the photo-chemical responses that occur within the body during illness.
• Apply the theoretical & practical knowledge of phyto-chemistry, which is directly
involved in human life

Course Contents:
Theory
Unit 1 Physical Chemistry 7 Hrs.
1.1: Electrochemistry
• Electrolytes, Non-electrolytes, strong and weak electrolytes
• Arrhenius theory of ionization
• Degree of ionization, Faraday's laws of electrolysis
• Electrolysis of water
• Ionic product of water, pH. pOH
• Buffer solution and mechanism of buffer action
• Importance of pH and buffer in human body
1.2: Volumetric analysis
• Equivalent and gram equivalent weight of element, acid, base, and salt
• Titration, acidimetry, alkalimetry, end point, indictor, primary standard substance
• Ways of expressing concentration of solution in terms of
i) Normality
ii) Molarity
iii) Molality and %.

54
 • Normality equations
• Calculations to prepare different concentrations of solution
Unit: 2 Inorganic Chemistry 18 Hrs.

2.1: Water
• Soft and hard water
• The process of removal of hardness: -Boiling, Clark's process using washing
soda, permutit process, soda-ash method, deionization of water
• The advantages and disadvantages of hard water
• The meaning of drinking water
• Methods of purification of drinking water by boiling, candle filtration, chemical
disinfection, bleaching powder, Cl2 solution, iodine, KMnO4 ozonisation, using
potash alum
• The solvent property of water

2.2.: Non-metals
• Hydrogen- physical properties, reaction with O2, Na, Ca, X2, N2, vegetable oil,
uses, heavy water, isotopes of hydrogen.
• Oxygen-physical properties, reaction with C, Ag, Na, H2, SO2, NH3, N2, uses.
• Carbondioxide: physical properties, reaction with Na, Mg, H2O, lime water,
carbon, iron, and uses.
• Ammonia: manufacture by haber's process. (principle with diagrammatic sketch.)
• Physical properties, chemical properties with H2O, O2, Na, AgCl, CuSO4, nessler's
reagent and uses.
o General characteristics of halogens

2.3: Acids and chemical fertilizers

• Nitric Acid: Ostwald process. (principle with diagrammatic sketch.)
• Physical properties, acidic character, action with carbon, Sulphur, H2S, SO2.
• Action with FeSO4, Mg, Zn, copper, ring test.
• Nitrogen cycle and causes of acid rain
• NPK fertilizer, characteristics, natural and artificial fertilizer, examples and need
of NPK fertilizers.
• Role of Fertilizers in plant or vegetation
• Advantage and disadvantage of chemical fertilizer.
• Pesticide insecticide, rodenticide herbicide, fungicide and their examples.
• Sulphuric acid: contact process (no description)
• Physical properties, dehydrating action with Zn, Cu, salts, oxidising agents.
• Hydrochloric acid: physical properties, acidic nature, action with ammonia, silver
nitrate, salts and uses.
2.4: Minerals
• Sources of the following minerals-Na, K, Ca, Mg, Fe, Zn, Ni, Cobalt
• Biological importance and effects due to their deficiency

2.5: Cycles and Elements

• Oxygen Cycle
• Nitrogen Cycle
o Carbon Cycle and Water cycle

55
2.6: Metals
• Characteristic of metals and non-metals
• Occurrence of metals.
• General metallurgy of metals. (crushing and dressing)
• Calcination and roasting, reduction with carbon.
• Purification (distillation and electro refining)
• Sodium: physical properties, action with air, water, non-metals NH3.
• Physical properties of copper, action with H2SO4, HNO3, and short notes on
bluevitrol.
• Zinc, physical properties, action with HCl, HNO3, H2SO4, water, air and alkali,
galvanization.
• Iron: physical properties action with HCl, HNO3, H2SO4, water, halogen, rusting.

Unit: 3: Organic Chemistry 20 Hrs.

3.1: Ether
• Lab preparation of diethylether from ethanol
• Physical properties
• Chemical Properties with Combustion, hydrolysis, reaction with HI and PCl5
• Uses in medicine and everyday life

3.2: Carbonyl compound

Lesson A Formaldehyde & Acetaldehyde
• General methods of preparation
• Physical properties.
• Chemical properties-with ammonia, with NH4OH, NaOH, Polymerisation.
• Uses in everyday life.
Lesson B. Acetone (Ketone)
• Preparation from isopropyl alcohol and Ca-acetate
• Physical properties
• Chemical properties with NaHSO3, Phenyl hydrazine
• Uses in everyday life

3.3: Carboxylic acid Acetic Acid

• Preparation from acetylene and ethanol
• Physical properties
• Chemical properties with-NaHSO3, NH3, C2H5OH, PCl5 and reduction, acidity of
carboxylic acid
• Uses in everyday life
• Uses of formic acid in everyday life
• Natural sources of acetic acid

3.4: Amines.
• Nomenclature and classification of amines
• Basicity of amines
• Examples of amines

56
3.5: Phenol
• Preparation from benzene diazonium chloride and sodium benzene sulphonate,
physical properties.
• Action with Na, Zn, NH3, benzene diazonium chloride Kolbe’s reaction.

3.6: Aromatic Compounds

• Aromatic compounds
• Nomenclature of benzene derivatives (Mono, di and tri-substituted)
• To define heterocyclic compounds.
• Characteristics of aromatic compounds
• Differences between aliphatic and aromaticlomped
• Nomenclature and examples of different aromatic compounds

3.7: Natural Products chemistry

• List of Medicinal Plants in Nepal
• Phytochemical Technique; Extraction, Isolation, Purification, and characterization
of Natural products
• Introduction about alkaloids, steroids, antibiotics

Practical (Laboratory)
1. Standardize the given acid, which is approximately decinormal. 2 Hrs.
2. Determine the strength of alkali with the help of a standard acid supplied. 2 Hrs.
3. Determine the strength of acid in terms of: 2 Hrs.
• Normality
• Grams/liter
• Percentage
4. To compare the hardness of different types of water 2 Hrs.
5. Identify given organic compounds 2 Hrs.
6. Describe different techniques on phytochemical screening of some medicinal plants
6 Hrs.
7. To detect the basic radicals (Cu++, Al+++, Fe+++, Zn++, CO++, Ni++, Ca++, Ba++, Mg++)
by wet ways 6 Hrs.
8. To detect the acid and basic radicals (complete salt analysis) 6 Hrs.
Textbooks:
1. Foundations of chemistry, Vol-2, M.K. Sthapit and R.R. Pradhananga
2. A text Book of chemistry, Jha & Guglani
3. A text Book of Organic Chemistry, B.S. Bahl & Arun Bahl
4. Elementary qualitative analysis, M.K. Sthapit and C.B. Tuladhar
5. Elementary practical chemistry, MK. Sthapit
References:
1. Inorganic chemistry, Bahl & Tuli
2. Elementary Organic Chemistry, P.N. Bargava
3. Fundamentals of chemistry, K.R. Palak
4. A text Book of Inorganic Chemistry, L.M. Mitra

57
 Zoology II
(AG1205SH)
Year: I Total: 6 hours /week
Semester: II Lecture: 4 hours/week
Tutorial: hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week
Course description:
This basic course in zoology discusses the characteristics of unicellular and multicellular
structures. The course contains relationships between organisms and environment, detailed
study of the anatomy and physiology of mammals, behavior of animals in response to
environment.

Practical zoology includes study of microscope, museum specimens of invertebrates and

invertebrates, permanent slides of animal tissues, temporary mount, man-made ecosystems
and dissection of earthworm and rat.

Course objectives:
Theory and Practical zoology course content has been designed, with the objective that
• Describe the relationships of organism with their surrounding
• Understand the environment and it's cause of degradation
• Understand the adaptation of animals according to the environment
• Understand the behavior of organisms in response to environment
• Understand conservation and its importance
• Practical zoology aims to develop skill in
- collect and identify
- preserve
- dissect
- draw figure
- handle the equipment, instruments and laboratory handling with
experimentation
- draw conclusion

Course Contents:
Theory 60 Hrs.

Unit 1 Study of life process of mammals 14 Hrs.

1.1 Systemic position and morphology of man.
1.2 Structure, organs and physiology of
1.2.1 Digestive system.
1.2.2 Respiratory system.
1.2.3 Circulatory system.
1.2.4 Reproductive system and
1.2.5 Excretory system
1.3 Introduction to Endocrine System- List different glands and its major role in
human body
1.4 Nervous system- Basic structure and organs involved. Its major function in human
body

58
Unit 2 Ecology and environment 23 Hrs.
2.1 Ecosystem
2.1.1 Structural and functional organization of ecosystems- Components of
ecosystem, Abiotic and biotic factors of ecosystem and their
interrelationships.
2.1.2 Study the various components and its interactions in pond ecosystem and
Grassland ecosystem as examples of Aquatic and Terrestrial ecosystems.
2.1.3 Define Food chain, trophic level and describe energy flow in an
ecosystem---
2.1.3.1 Concept of ecological pyramid- its types
2.1.3.2 Describe the interaction between biotic factors
2.1.3.2.1 Positive interactions- commensalism, mutualism,
colonization, and social organization
2.1.3.2.2 Negative interactions- predation, parasitism, competition
and antibiosis.
2.2 Ecological imbalances and consequences
2.2.1 Greenhouse effect, acid rain and depletion of ozone layer
2.2.2 Importance of Greenhouse effect and ozone layer for life on earth.
2.2.3 Description of the mechanism of greenhouse effect, acid rain and
depletion of the ozone layer.
2.2.4 Causes and consequences of greenhouse effect, depletion of ozone layer,
acid rain and biological invasion.
2.3 Environmental pollution
2.3.1 Definition of pollution
2.3.2 Types of pollution- Air, water, Land/ Soil, Radioactive Pollution
2.3.3 Source of water pollution, their effect and preventive measures.
2.3.4 Source of air pollution, their effect on living organisms and preventive
measures of air pollution.
2.3.5 Sources of soil pollution, their effects on living organisms and preventive
measures of soil pollution
2.3.6 Sources of Radioactive pollution, their effects on living organisms and
preventive measures of Radioactive pollution
Unit 3 Animal adaptation 5 Hrs.
3.1 Meaning of adaptation
3.2 Explain the features and examples of aquatic adaptation
3.3 Explain the types and features of terrestrial adaptation with appropriate examples
of- Aerial/ Volant, Desert, Arboreal, Fossorial, Cursorial
Unit 4Animal behavior 8 Hrs.
4.1 Definition of learned behavior and inborn behavior
4.2 Definition of reflex action
4.3 Definition of taxis and its types
4.4 Definition of Leadership and the qualities of leader
4.5 Discuss common examples of leadership in animals
Unit 5 Conservation of wildlife/ Conservation Biology 10 Hrs.
Definition of wildlife/ State the concept of biodiversity

59
3.4 Importance of wildlife conservation/ importance of Biodiversity to maintain viable
ecosystems
3.5 Identify causes of extinction and its effect for human beings
3.6 Strategies for wildlife/ Biodiversity conservation focusing on wildlife, national parks,
conservation areas, biodiversity hotspots, wetland and Ramsar sites
3.7 Explain IUCN Red list categories and discuss endangered species in Nepal.
3.8 What is Forest conservation, importance of afforestation
3.9 Causes and consequences of deforestation.

Practical

Unit 1 Dissection of animal 20 Hrs.

1.1 Dissection of Rat
1.1.1 Digestive System
1.1.2 Respiratory System
1.1.3 Circulatory System
1.1.4 Male Reproductive System
1.1.5 Female Reproductive System
1.1.6 Endocrine System
1.1.7 Nervous System
Unit 2 Study of an ecosystem 10 Hrs.
2.1 Aquatic ecosystem
2.1.1 Study Aquarium as a pond ecosystem
2.1.2 Abiotic factors of a pond.
2.1.3 Biotic factors of pond.
2.1.4 Identify food chain in aquarium
2.1.5 Differences in real pond and aquarium as an aquatic ecosystem.
2.2 Terrestrial ecosystem
2.2.1 Study Agricultural ecosystem as a terrestrial ecosystem
2.2.2 Abiotic factors of an agricultural land- Collect and study soil from at least
two different sites and study them for texture, moisture content, pH and
water holding capacity of soil. Correlate with the kinds of plants found in
them.
2.2.3 Biotic factors of farmland.
2.2.4 Abiotic factors of farmland.
2.2.5 Identify food chain in agricultural ecosystem
2.2.6 Differences in real terrestrial ecosystem and agricultural ecosystem.
Recommended Text Books:

1. Ashok K Bam, Bidya Sagar Jha, Janak Raj Subedi, Rup Bahadur Shah, Dhirendra
Bahadur Jha- Zoology for Agriculture with Practical, Advance Ayam Publication.
2. Keshari Arvind-A textbook of Zoology for health sciences, Vidyarthi Pustak
Bhandar
3. Shrestha Raghubar; Ghimire Suvas Chandra- United Zoology for health sciences,
United Nepal Publications (P.) Ltd.

60
 4. Kotpal, R. L., Modern Text Book of Zoology, Invertebrates, Rastogi Publications
Kotpal R. L., Modern Text Book of Zoology, Vertebrates, Rastogi Publications -
Keshari A., Practical Biology, Vidyarthi Publication.
5. Verma P. S., Practical Zoology (Invertebrate) – S Chand and Company Pvt. Ltd.
6. Verma P. S., Practical Zoology (Chordate), S Chand and Company Pvt. Ltd.
7. Sharma Subodh- A handbook of practical zoology, Himalaya Book Stall.
8. Labh Shyam Narayan- A Textbook of Practical Biology, Taleju Prakashan.
9. Keshari Arvind, Khaga Raj Ghimire, Bijay Shankar Mishra- Practical Biology for
class XI, Vidyarthi Pustak Bhandar.

Reference Books:

1. Prof. Arvind K. Keshari- A Textbook of Higher Secondary Biology, Vol I & Vol II
Vidyarthi Pustak Bhandar
2. Arvind K. Keshari, Khaga Raj Ghimire, Bijay Shankar Mishra & Kamal K.
Adhikari- A Textbook of Higher Secondary Biology, Class XI, Vidyarthi Pustak
Bhandar
3. Arvind K. Keshari & Adhikari, K.- A Textbook of Higher Secondary Biology, Class
XII, Vidyarthi Pustak Bhandar
4. Vidyarthi R. D. and Pandey P. N. - A Textbook of Zoology, S Chand and Company
Pvt. Ltd.
5. Majpuria T. C. Modern Approach to Zoology – Pradeep Publications
6. Sharma, P.D. - Ecology and Environment, Rastogi Publications
7. Agrawal V. K. and Gupta V. - Ecology and Ethology, S Chand and Company Ltd.

61
 Botany II
(AG1206PS)
Year: I Total: 6 hours /week
Semester: II Lecture: 4 hours/week
Tutorial: hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week
Course description:
This subject consists of five units related to plant anatomy, plant physiology, embryology,
genetics, biotechnology and environmental biology necessary to develop background in
agricultural botany that supports for the understanding and practicing the related
agricultural works.

Course objectives:
After the completion of this course, students will be able to explain the basic concepts
related to the followings topics and apply them in the field of related Agricultural area.
1. plant anatomy,
2. Plant physiology,
3. Embryology
4. Genetics
5. Biotechnology
6. Environmental biology
Course Contents:
Theory

Unit 1: Plant Anatomy: 16 Hrs.

1.1: Tissue and its types 8 Hrs.
• Define tissue
• Classify tissues as Meristematic, Permanent and Secretory
• List features of Meristematic tissues
• Give types of Meristematic tissues with examples
• Define permanent tissues
• Classify permanent tissues as simple and complex
• List basic features, distribution and function of different simple and complex
permanent tissues
• Define secretory tissues
• Give types of secretary tissues, their examples and importance.
• Define primary and secondary tissues.
• List and define types of Xylem- protoxylem and metaxylem; exarch, endarch,
mesarch and centrarch.
• Define vascular bundles and their elements-xylem, phloem and cambium.
• Identify types of vascular bundles- radial, conjoint (collateral, bicollateral and
concentric); open and closed.
1.2: Internal structure of dicot and monocot root, stem and leaf. 6 Hrs.
• Describe internal structures of dicot and monocot stems.
• Describe internal structure of dicot and monocot roots.
• Describe internal structure of dicot (dorsiventral) leaf and monocot (isobilateral)
leaf

62
1.3: Secondary growth 2 Hrs.
• Define secondary growth.
• Discuss the role of cambium and cork cambium in the secondary growth of
dicot root and stem.
• Define annual rings and discuss how they are formed.
Unit2: Plant Physiology 15 Hrs.
2.1 Diffusion: 3 Hrs.
• Define diffusion and list its importance in living systems.
• Define concentration gradient.
• List the factors affecting diffusion.
• Define facilitated diffusion and osmosis.
2.2. Osmosis: 3 Hrs.
• Define osmosis and the terms related to osmosis- semipermeable, osmotic
pressure, water potential, hypotonic and hypertonic solutions, endosmosis and
exosmosis, plasmolysis and turgid and flaccid cells.
• List the significance of osmosis.
• Define active transport and give its significance.
2.3. Transpiration: 2 Hrs.
• Define transpiration.
• Define stomatal, lenticular and cuticular transpiration.
• Describe factors affecting transpiration.
• Describe the significance of transpiration.

2.4 Photosynthesis 3 Hrs.

• Define Photosynthesis.
• List some major photosynthetic pigments and identify their role, structure of
chloroplast.
• Identify the sites of photosynthesis.
• List the major steps of photosynthesis.
• List the factors affecting photosynthesis.
2.5: Respiration 4 Hrs.
• Define respiration.
• Define and differentiate aerobic and anaerobic respiration.
• Identify the sites of respiration.
• List the major steps of aerobic respiration.
• List the factors affecting aerobic respiration.
• Give major steps of anaerobic respiration and fermentation.
Unit 3: Embryology of Angiosperms 10 Hrs.
3.1: Reproduction 3 Hrs.
• Define asexual reproduction
• Mention types of asexual reproduction in plant.
3.2: Pollination 3 Hrs.
• Define pollination.
• Define self and cross-pollination.

63
 • List different types of pollination based on pollinating agent and features of
flowers with such pollinations.
• Discuss merits and demerits of self and cross-pollination.
• Discuss mechanisms developed by flowering plants for cross-pollination.
3.3: Fertilization 3 Hrs.
• Define fertilization.
• Describe the structure of a typical angiosperm ovule with diagram.
• Describe the process of pollen germination, pollen tube development, double
fertilization and triple fusion in angiosperms.
Unit 4: Genetics 5 Hrs.
4.1 Heredity and Variation 2 Hrs.
• Define heredity and variation.
• Explain causes of variation like environmental causes, mutation (gene and
chromosomal), polyploidy etc.
• Define somatic and genetic variation, continuous and discontinuous variations.
• Describe the significance of variation.
• Define the terms: Chromosome, gene, alleles, genotype and phenotype,
homozygous and heterozygous and clone.
4.2 Mendel’s Law of Inheritance 3 Hrs.
• Explain Mendel’s experiments.
• List the reasons for selecting pea plant by Mendel in his experiment.
• Define monohybrid and dihybrid crosses.
• Mendel’s laws: Law of dominance, Law of Segregation, law of independent
assortment.
Unit 5: Biotechnology 8 Hrs.
5.1: Introduction to Biotechnology 3 Hrs.
• Define Biotechnology.
• List the branches of Biotechnology.
• List the application of Biotechnology.
5.2: Plant Tissue Culture 3 Hrs.
• Define in vitro culture.
• Define cell, tissue, and organ culture.
• Define cellular totipotency.
• Define culture media.
• Tell importance of sterilization and list methods of sterilization.
• Define and summarize procedures of micropropagation and list its applications.
• List the applications of Plant Tissue Culture
5.3 Introduction to Plant Breeding 2 Hrs.
• Define plant breeding.
• List and define the methods of plant breeding (Hybridization).
• Discuss the significance of plant breeding.
Unit 6: Environmental Biology 6 Hrs.
6.1: Ecology 2 Hrs.

64
 • Define ecology
• List its types (autecology and synecology) and define it
• Concept of ecosystem and list major types of ecosystem.
• Components of ecosystem (biotic and abiotic) in brief.
6.2: Ecological imbalance 4 Hrs.
• Define ecological imbalance.
• Describe the types of ecological imbalance (ozone layer depletion, acid rain,
pollution, green house effects)
• Describe its effect, cause, consequences of ecological imbalance relating to
agriculture.
• Write its control measures in brief
Practical (Laboratory) 30 Hrs.
Practical 1: Plant Breeding
• Learn basic techniques and processes of hybridization experiments.
Practical 2: Biotechnology
• List the equipment used in tissue culture.
• Describe basic technique and processes of tissue culture.
Practical 3: Plant Anatomy
• Describe the structure and functioning of a compound microscope.
• Prepare temporary slides of dicot and monocot stems to study the anatomical
structures.
• Prepare temporary slides of dorsiventral and isobilateral leaves to study the
anatomical structures.
• Describe annual rings in dicot stem.
Practical 4: Physiology
• Study diffusion using copper sulphate crystals put in a beaker of water.
• Study osmosis through egg membrane or Potato osmoscope.
• Study the rate of transpiration under different environmental conditions using
Ganong’s potometer.
• Demonstrate experimentally that oxygen is evolved during photosynthesis. OR
Demonstrate experimentally that carbon dioxide is necessary for photosynthesis.
• Demonstrate that carbon dioxide is evolved during aerobic respiration.
• Demonstrate that carbon dioxide is evolved during fermentation.
Practical 5: Embryology of Angiosperms
• Study the permanent slide of angiosperm ovule.
• Study permanent slide of a dicot embryo.
Learning materials:
1. Sinha, V. and S. Sinah. Cytogenetics Plant Breeding and Evolution. Vikas Publications
Ltd, New Deldi.
2. Keshari, A. K. Ghimire, K. R., Mishra, B. S., and K. K. Adhikari, A text Book of Higher
Secondary Biology (Class II) Vidyarthi Pustak Bhandar, Kathmandu.
3. Keshari, A. K. and K. K. Adhikari. A text Book of Higher Secondary Biology (Class
II). Vidyarthi Pustak Bhandar, Kathmandu.
4. Ranjitkar, H. D. 2005. A Hand Book of Practical Botany. Mr. Arun K. Ranjitkar,
Kalanki, Kathmandu.
5. Mahat, Ras Bihari, A text book of Biology part I and Part II
6. Lawerence, C. H. M., Taxonomy of Vascular Plants. McMillan Company.

65
7. Bhojwani S. S. and S. P. Bhatnagar. The Embryology of Angiosperms. Vikas
Publication, Delhi, 1993.
8. Dubey, R. C. A Textbook of Biotechnology. S. Chand and Company Ltd, New Delhi,
India.
9. Jain, V. K. Fundamentals of Plant Physiology. S. Chand and Company Ltd, New Delhi,
India.
Other learning materials:
1. References to be selected by the related lecturer(s) from among the texts available in
the market that meet the content needs of this subject
2. The related institute may develop its own textbook and approve from the related
authority so as to have a prescribed textbook of this subject.

66
 Computer Application
(EG1211CT)
Year: I Total: 4 hours /week
Semester: II Lecture: 2 hours/week
Tutorial: hour/week
Practical: hours/week
Lab:
Lab: 2 hours/week
Course description:
This course deals with the history of computer development, hardware components,
Systems software, Application packages, Utility software, Computer networks and
Internet. Students will learn classifications of computers, its architecture and software
application installations, Peripheral devices installation, computer networks, internet and
their use in various purposes.

Course objectives:
On completion of this course the students will be able to:
1. Explain the basic architecture of Computer;
2. Identify major components of computer and their role;
3. Be familiar with the different Operating Systems like MS-DOS, Windows etc.;
4. Use the different Software applications;
5. Apply the basic networking concept; and
6. Apply internet for different purposes.

Course Contents:
Theory

Unit 1. Introduction to Computers: 2 Hrs.

1.1 History of computers
1.2 Generation of computer
1.3 Types of computer
1.4 Computer hardware and software

Unit 2. Hardware Components: 6 Hrs.

2.1 Major blocks of a digital computer
2.2 Input devices: keyboard, mouse, joystick, scanner, light pen etc.
2.3 Output devices: monitor, printer, plotter, speaker etc.
2.4 Central Processing Unit
2.5 Memory Unit
2.5.1 Primary Memory (RAM and ROM)
2.5.2 Secondary Memory
• Magnetic storage like floppy disk, hard disk, magnetic tape etc.
• Optical storage like CD, DVD etc
• Solid state storage like Pen drive, flash memory card etc.
2.5.3 Cache Memory
Unit 3. System Software: 6 Hrs.
3.1 Importance of Operating Systems (OS)
3.2 Types of Operating System
3.3 Functions of Operating System
3.3.1 Memory management

67
 3.3.2 Device management
3.3.3 File management
3.3.4 Processor management
3.3.5 Security
3.4 MS-DOS
3.4.1 System files: io.sys, msdos.sys, command.com, config.sys, autoexec.bat
3.4.2 MS-DOS internal and external commands
3.5 Windows Operating System
3.5.1 Graphical User Interface and windows environment, file/folder
management
3.6 Linux: GNU open source operating system
3.7 Device driver

Unit 4. Application Packages: 7 Hrs.

4.1 Word Processing Software: Microsoft Word
4.2 Spreadsheet Software: Microsoft Excel
• Entering data
• Using formula
• Basic calculations
• Financial calculations
• Charts
4.3 Presentation Software: Microsoft PowerPoint
4.4 Concept of Database management system
4.5 Database management package: Microsoft Access

Unit 5. Utility Programs: 2 Hrs.

5.1 Computer virus and its removal (antivirus programs)
5.2 File management and backup tools

Unit 6. Networks and Internet: 7 Hrs.

6.1 Introduction and advantages of computer networks
6.2 LAN, MAN and WAN
6.3 LAN Topologies: Bus, Ring, Star, Mesh, Tree and Hybrid
6.4 Transmission media: Guided and Unguided media
6.5 Network components: Hub, Switch, NIC, Router, Bridge etc.
6.6 Network Architecture: Peer to peer and Client-server network
6.7 Hardware and file sharing
6.8 Email/Internet
• World Wide Web (WWW)
• ISP
• Search Engines
• Web browsers: Internet Explorer, Netscape Navigator, Mozilla Firefox etc.,
• Webpage and Website
• Email
Practical 30 Hrs.
1. Identification of major components of computer and familiarization with keyboard and
mouse.
Internal and External DOS commands
2. Familiarization with Windows Graphical User Interface and file/folder management
3. Microsoft Word

68
 a. Editing text
b. Formatting document
c. Creating tables
d. Creating graphics and word art
4. Microsoft Excel
a. Editing worksheet
b. Data formatting and manipulation
c. Analysis of data (use of functions for calculation)
d. Charts/Data presentation
e. Import/Export data
5. Microsoft PowerPoint
a. Creating slides
b. Designing and formatting slides
c. Adding animation and control
6. Microsoft Access
a. Creating and manipulating data tables
b. Query
c. Forms/Reports
7. Using Internet/Email
8. Project Work
The students will be assigned (individually or in group) a project work based on
Microsoft Excel/Microsoft Access. The students are required to prepare a short report
in MS Word and prepare a short presentation in PowerPoint.

Textbooks:
1. Rajaraman, “Fundamentals of Computers”, Prentice-Hall of India

References:
1. B Ram, “Computer Fundamentals”, Willey Eastern Publishers
2. S Saxena, “A First Course in Computers”, Vikash Publishing
3. Winn Rosch, “Hardware Bible”
4. Noel Kalicharan, “Introduction to computer Studies”, Cambridge Low Price
Edition
5. P.K Sinha, “Computer Fundamentals”

69
Second Year/First Semester

70
 Introduction to Animal Production Systems
(AG2102AS)
Year: II Total: 4 hours /week
Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2/2 hours/week
Lab: hours/week
Course Description

This course is designed to provide the knowledge role of livestock in Nepalese agricultural
systems, characterization of Livestock production systems, factors influencing the
livestock production, body Parts of different domestic animals and birds, digestive and
reproductive systems of livestock and poultry species, approach, handling and control and
identifications of livestock and poultry, judging, dentition and ageing of animals. The
course also includes importance of record keeping and different types of records and their
uses and common husbandry practices in livestock and poultry farming.
Objectives:
After completion of this course students will be able to:
1. Describe the status of the livestock production and their importance in Nepalese
agriculture system;
2. Identify the factors affecting livestock production and performance;
3. Explain digestive and reproductive system of animals;
4. Handle and manage the animals during different farm operations.
Course Contents
THEORY

Unit 1: Role of livestock in Nepalese agricultural systems 3 Hrs.

1.1 Importance of livestock in agriculture, national economy and nutritional security
1.2 Livestock and its socio-economic role
1.3 Livestock and livelihoods
1.4 Livestock and the environment
1.5 Livestock as emitters of GHGs
1.6 Livestock as nutrient recyclers

Unit 2: Factors influencing the livestock production 2 Hrs.

2.1 Bio-physical, socio-cultural and economic factors
2.2 Seasons, vegetation, land quality and tenure policies
2.3 Disease and parasites
2.4 Market
2.5 Government policies

Unit 3: Characterization of livestock production systems 7 Hrs.

3.1 Extensive systems: (low input - low to moderate output)
3.1.1 Review of livestock production system in Nepal
3.1.2 Characteristics of extensive farming
3.1.3 Pastoralism

71
 3.1.4 Subsistence farming
3.1.5 Ranching
3.2 Intensive systems: (High input - high output farming)
3.2.1 Characteristics of intensive farming
3.2.2 Environmental issues in intensive farming
3.3 Characteristics of Semi Intensive livestock farming system
3.4 Crop livestock production systems
3.5 Land less livestock production system
3.6 Smallholder livestock production system
3.7 Advantages and Disadvantages of different farming systems

Unit 4: Introductory animal husbandry 7 Hrs.

4.1 Taxonomic classification of animals and the arrangement of common domestic
livestock
4.2 Definition of livestock and livestock management, history of farm animal
domestication and behavior of farm animals.
4.3 Breeds breed availability and their performance in Nepalese context
4.4 Effect of climate on animals
4.5 Common terms in livestock production and husbandry practices, common names
for the sexes, young, groups and birthing of various animals, gestation periods of
various animals, rectal temperatures and reproductive cycles

Unit 5: Body parts of different domestic animals and judging 3 Hrs.

5.1 Ruminants (cattle, buffalo, sheep and goat)
5.2 Non-ruminants (swine, horse and rabbit)
5.3 Poultry species (chicken, duck, turkey, quail, pheasant)

Unit 6: General concept on digestive and reproductive systems of livestock and

poultry species 7 Hrs.
6.1 Ruminants (cattle, buffalo, sheep and goat)
6.2 Non-ruminants (swine, horse and rabbit)
6.3 Different poultry species (chicken, duck, turkey, quail, pheasant)

Unit 7: Approach to animals and their handling, control and identifications 6 Hrs.
7.1 Ruminants (cattle, buffalo, sheep and goat)
7.2 Non-ruminants (swine, horse and rabbit)
7.3 Different poultry species

Unit 8: Dentition and ageing of animals 3 Hrs.

8.1 Ruminants (cattle, buffalo, sheep and goat)
8.2 Non-ruminants (swine, horse and rabbit)

Unit 9: Importance of record keeping, different types of farm records and their uses

3 Hrs.
9.1 General management
9.2 Production

72
9.3 Reproduction
9.4 Financial record

Unit 10: Elementary concepts on common animal husbandry practices in livestock

and poultry farming 4 Hrs.
10.1 Ruminants
10.2 Non-Ruminants
10.3 Poultry

Practical
Unit 1: Identify the scope of animals reared under Nepalese livestock 1 Hr.
husbandry practices
Unit 2: Identify types of farming systems in Nepal 1 Hr.
Unit 3: Identify common cattle breeds and their characteristics 1 Hr.
Unit 4: Identify common buffalo breeds and their characteristics 1 Hr.
Unit 5: Identify common goat breeds and their characteristics 1 Hr.
Unit 6: Identify common sheep breeds and their characteristics 1 Hr.
Unit 7: Identify common poultry breeds and their characteristics 1 Hr.
Unit 8: Study body parts of domestic animals and perform judging 1 Hr.
Unit 9: Study digestive and reproductive systems of livestock and poultry 2 Hrs.
species
Unit 10: Demonstrate different methods of livestock identifications 1 Hr.
Unit 11: Perform approach, handling and control of Livestock 2 Hrs.
Unit 12: Estimate age by dentition method 1 Hr.
Unit 13: Identify the importance and methods of farm record 1 Hr.

Reference Books:
1. Banerjee, G.C. (2018). A Text Book of Animal Husbandry, Eight Edition, Oxford
and IBH Publishing Co. Pvt. Ltd. New Delhi, India.
2. Sastry, N.S.R. and C. K. Thomas (2005). Livestock Production Management.
Fourth and Enlarged Edition, Kalyani Publishers, India.
3. Mishra, O. P. (2016). Text Book of Veterinary Sciences & Animal Husbandry for
Diploma Courses, Write and Print Publications, India
4. Mathialagan, P. (2016). Textbook of Animal Husbandry & Livestock Extension,
Third Revised and Enlarged Edition, International Book Distribution Co., India.

73
 Introductory Animal Nutrition
(AG2103AS)
Year: II Total: 5 hours /week
Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course Description
This course is designed to provide basic knowledge about the science of nutrition which
can be defined as the sum of different biochemical and physiological processes which
transform food/feed components into body elements that are required for sustaining life,
growth, health, and productivity. In farm animals such as livestock, pigs and poultry,
nutrition is also important in maintaining food (e.g. meat, milk, eggs) product quality,
minimizing the cost of production, and loss of undigested nutrients. Therefore, an
understanding of basic nutrition concepts is essential for formulating rations and
developing feeding practices for enhancing efficiency of food production while protecting
the environment and maintaining the nutritional value of animal-derived foods.
Course Objectives
After completion of this course students will be able to:
1. Explain the importance of different nutrients for growth;
2. Explain the biochemical and physiological process of food/feed;
3. Explain feed requirement for different livestock species;
4. Able to formulate feed.
Course Contents
Theory (45 Hours)
Unit 1: Introduction 10 Hrs.
1.1 Explain the importance of Animal Nutrition.
1.2 Importance of nutrients in health and reproduction
1.3 Nutritional terms and their definitions
1.4 Composition of plant and animal cells.
Unit 2: Feedstuffs 8 Hrs.
2.1 Classification of feedstuffs
2.1.1 Concentrate
2.1.2 Energy source
2.1.3 Protein source
2.1.4 Roughages (green and dry)
2.2 Importance and use of unconventional feedstuffs
Unit 3: Nutrients 6 Hrs.
3.1 Water
3.2 Carbohydrate
3.3 Lipids (Fat and Oil)
3.3.1 Essential fatty acid
3.4 Protein
3.4.1 Essential amino acids

74
 3.4.2 Non- essential amino acids
Unit 4: Minerals and Vitamins 10 Hrs.
4.1 Classification of minerals
4.1.1 Macro Minerals: Ca, P, K, Na, Cl, S, Mg
4.1.2 Micro Minerals: Mn, Cu, Zn, Se, I, Fe
4.2 Classification of vitamins and minerals
4.2.1 Fat soluble vitamins: Vit. A, D, E and K
4.2.2 Water soluble vitamins: B-complex and Vit C
4.3 Dietary sources of vitamins and minerals
4.4 Function of vitamins and minerals
4.5 Vitamins and minerals deficiency symptoms
Unit 5: Nutritional Requirement 7 Hrs.
5.1 Cattle
5.2 Sheep and Goat
5.3 Pigs
5.4 Horses
5.5 Poultry
5.6 Fish
Unit 6: Ration formulation 4 Hrs.
6.1 Balanced ration
6.2 Factors affecting the nutrient requirements
6.3 Methods of feed formulation
Practical
Unit 1: Identify of common feed ingredients 5 Hrs.
1.1 Identify different feed ingredients
1.2 Differentiate and classify feed ingredients according to their nutritive value.
Unit 2: Analyze nutrient of feeds 12 Hrs.
2.1 Proximate analysis
2.2 Crude protein
2.3 Crude fiber
2.4 Ether extract
2.5 Ash
2.6 Nitrogen free extract
2.7 Moisture
Unit 3: Calculate feed / ration formulation 5 Hrs.
3.1 Quadratic equation
3.2 Hit and trial method
Unit 4: Inspect and evaluate feed quality 8 Hrs.
4.1 Observational visits
4.2 Feed Industries
4.3 Agro Vets
4.4 Farms (poultry/cattle/buffalo/pig/goat etc.)

75
Textbooks and References
1. Verma,. D.N., (2016). Text book of Animal Nutrition. Kalyani Publishers, India.
2. Ranjhan.S.K., (2001)., Animal Nutrition in the Tropics. S. Chand (G/L) &
Company Ltd. India.
3. Reddy, D.V., )2001). Principal of Animal Nutrition & Feed Technology. Third
Edition. Oxford and IBH Publishing Co. Pvt. Ltd. New Delhi, India.
4. Banerjee, G.C. (2018). A text book Animal Nutrition, Oxford and IBH Publishing
Co. Pvt. Ltd. New Delhi, India.

76
 Introduction to Animal Production and Management - I
(Ruminants: Cattle, Buffalo, Yak, Sheep and Goat)
(AG2104AS)
Year: II Total: 6 hours /week
Semester: I Lecture: 4 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course Description
This course is designed to provide knowledge on importance, scope and challenges of
livestock production. It includes terminologies and classification of common domestic
animals. It includes management practices of ruminants. The course includes housing,
feeding, breeding management and other general farm operation of various stages of cattle,
buffalo, sheep, goat and yak. The course covers organs related & physiology of digestion
in ruminants, commonly grown fodder trees and their role in livestock feeding, ration
formulation and feeding for different age group of livestock, Common Indigenous and
Exotic breed of cattle, buffalo, sheep, goat and yak found in Nepal.
Course Objectives
After completion of this course students will be able to:
1. Explain the scope and importance of ruminants production and management;
2. Describe about modern farming system;
3. Identify different breed of cattle, buffalo, sheep, goat and yak;
4. Explain feeding, breeding, housing requirement of cattle, buffalo, sheep, goat and
yak;
5. Commence and run livestock farm with minimum guidance from experts;
6. Generate ideas of self-employment by animal rearing.
Course Contents
Theory

Unit 1: Introduction to Ruminant 3 Hrs.

1.1 Common Terminologies related to ruminant production
1.2 Zoological Classification of Cattle, buffalo, sheep, goat and yak
1.3 Scope, Importance & Challenges of ruminants farming in Nepal
1.4 Ruminants population, Distribution and its contribution to GDP
1.5 Inter relationship of ruminant with other branches of Agriculture
1.6 Difference between ruminants & non-ruminants
Unit 2: Breeds of cattle, buffalo, sheep, goat and yak 8 Hrs.
2.1 Indigenous breed of Cattle, buffalo, sheep, goat and yak
2.2 Exotic breeds of Cattle, buffalo, sheep, goat and yak
2.3 National breeding policy of ruminants
Unit 3: Feeding management 10 Hrs.
3.1 Importance of Roughages in Ruminant Production
3.2 Feeding of cattle, buffalo, sheep, goat and yak
3.3 Fodder/forage-based farming for profitability
3.4 Ration Formulation and feeding for different age group

77
3.5 TMR: Definition, Uses & Preparation
3.6 Fodder calendar for year round supply of green forage
3.7 Cultivation practices of common legume & Non legume forage
3.8 Cultivation practices of common legume & Non legume fodder
Unit 4: Breeding & Artificial Insemination 8 Hrs.
4.1 Definition, uses and recent advancement of animal breeding
4.2 System of Breeding
4.3 Methods of Selection
4.4 Mechanism of Reproduction
4.5 Hormones & Their roles in reproduction
4.6 The sexual cycle, Heat detection methods
4.7 Artificial insemination: definition, Importance & Challenges in our context
4.8 Rectal palpation method for pregnancy diagnosis
Unit 5: Housing Management 6 Hrs.
5.1 Housing for ruminant species
5.2 Small (less than 50), Medium (50-100), Large Scale (More than 100 Milking
cows)
5.3 Tie stall & Loose housing system
5.4 Space Requirement for Different age and stage group of cattle, buffalo, sheep,
goat and yak
5.5 Low-cost housing using locally available materials
Unit 6: General farm Management 6 Hrs.
6.1 Care & Management of Pregnant & Lactating Animals
6.2 Care & Management of Newly born calf, heifers, breeding bull & Sick animals
6.3 Sanitation of dairy barn & equipment
6.4 Identification: Importance & Methods used
6.5 Drenching: Uses, Importance & Methods
Unit 7: Healthcare Management 10 Hrs.
7.1 Common infectious diseases of cattle, buffalo, sheep, goat and yak
7.2 Common non-infectious diseases of cattle, buffalo, sheep, goat and yak
7.3 Vaccination for disease control
Unit 8: Selection and economics of cattle, buffalo, sheep, goat and yak farming 5 Hrs.
8.1 Selection for different purpose
8.2 Body Condition Scoring
8.3 Record keeping in commercial dairy farm
8.4 Cost of Production of milk
8.5 Economics of dairy farming
Unit 9: Routine farm operation 4 Hrs.
9.1 Identification of farm animals
9.2 De budding, Dehorning, Docking
9.3 Castration: Importance & Methods
9.4 Farm Record Keeping
9.5 Body Weight Calculation for different farm animals
9.6 Ageing by dentition
9.7 Shearing
Practical
Unit 1: Identification of indigenous breeds of cattle, buffalo, sheep, goat and yak 3 Hrs.

78
Unit 2: Identification of exotic breeds of cattle, buffalo, sheep, goat and yak 3 Hrs.
Unit 3: Tagging of farm animals 3 Hrs.
Unit 4: Disbudding on newly born calf 2 Hrs.
Unit 5: Live body weight calculation using formula in cow 2 Hrs.
Unit 6: Ration Formulation for different age group 3 Hrs.
Unit 7: TMR preparation for milking animal 2 Hrs.
Unit 8: Drenching practices 3 Hrs.
Unit 9: Treatment for ecto parasite 2 Hrs.
Unit 10: Castration practices in cattle and goat 3 Hrs.
Unit 11: Shearing of sheep 2 Hrs.
Unit 12: Body scoring 2 Hrs.

Reference Books:
1. Sastry, N.S.R., & Thomas, C.K. (1976). Livestock production management (4th
ed., 2005). Kalyani Publishers, India.
2. Banerjee, G.C. (1964). A textbook of animal husbandry (8th ed.). Oxford and IBH
Publishing Pvt. Ltd., New Delhi, India.
3. Prasad, J. (2016). Animal husbandry and dairy Science (6th ed.). Kalyani
Publishers, New Delhi India.
4. Dhital, B. & Adhikari, M., 2016. Principle and Practices of Livestock Production
and Management. First edition. Buddha Publication, Anam Nagar, Kathmandu.

79
 Basics of Fodder Production and Pasture Management
(AG2105AS)

Year: II Total: 5 hours /week

Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week

Course Description
This course is designed to provide knowledge about fodder and pasture management
practices, classification of different types of fodder, grassland management, agronomical
practices of different types of fodder grasses, conservation of green forages, alternative
feeding resources in use, agro-forestry, silvi-pastoral system and its importance, common
pasture species and cultivars, pasture establishment.
Course Objectives
After completion of this course students will be able to:
1. Explain about management practices of fodder and pasture;
2. Utilize alternative feeding resources;
3. Identify common pasture species and cultivars.
Course Contents
Theory

Unit1: Importance of Fodders and Grassland in Livestock Production 2 Hrs.

Unit 2: Fodder and its classification 2 Hrs.

Unit 3: Grassland, types of Grassland and management techniques 3 Hrs.

Unit 4: Agronomical Practices for production of grass fodders 10 Hrs.

4. 1 Annual
4. 2 Perennial
4. 3 Legume
4. 4 Non-legume
4. 5 Cereal crops
Unit 5: Conservation of green forages 6 Hrs.
5. 1 Introduction need and scope of forage/fodder conservation
5. 2 Hay making
5. 3 Silage making: different methods of silage making.
Unit 6: Alternative feeding resources in use and practices 4 Hrs.
6. 1 Conventional
6. 2 Unconventional
Unit 7: Agro forestry, Silvi-Pastoral system and its importance 6 Hrs.
7. 1 Definition and importance

80
Unit 8: Common pasture species and cultivars 6 Hrs.

Unit 9: Pasture establishment 6 Hrs.

9. 1 Seed quality
9. 2 Sowing
9. 3 Soil environment
9. 4 Cultivated seed beds
9. 5 Management of pasture
Practical

Unit 1: Visit to fodder farms 3 Hrs.

Unit 2: Identify fodder crops, grasses, legume and tree fodder 3 Hrs.

Unit 3: Prepare sample of forage grasses and tree fodder for proximate analysis 2 Hrs.
3. 1 DM
3. 2 Crude fiber
3. 3 Crude protein
Unit 4: Agronomical Practices of 6 Hrs.
4. 1 Annual
4. 2 Perennial
4. 3 Legume
4. 4 Non-legume
4. 5 Cereal crops
Unit 5: Perform treatments of straw 4 Hrs.

Unit 6: Prepare hay and silage 4 Hrs.

Unit 7: Prepare herbarium sheet 4 Hrs.

Unit 8: Prepare fodder tree saplings and do plantation and management 4 Hrs.
Reference Books:
1. Ranjhan.S.K.,(2001)., Animal Nutrition in the Tropics. S. Chand (G/L) &
Company Ltd. India.
2. Banerjee, G.C. (2018). A text book Animal Nutrition, Oxford and IBH Publishing
Co. Pvt. Ltd. New Delhi, India.

81
 Basic Livestock Health Management - I
(AG2106AS)
Year: II Total: 9 hours /week
Semester: I Lecture: 5 hours/week
Tutorial: hour/week
Practical: 4 hours/week
Lab:
Lab: hours/week
Course Description
This course is designed to provide the knowledge on gross anatomy of skeletal, digestive,
respiratory, circulatory, reproductive, urinary, nervous, and endocrine system. The course
includes functions of different systems of livestock and poultry, reproductive hormones and
their functions. It also covers organisms causing infectious diseases: bacteria, virus, fungus,
helminths, common external and internal parasites, common protozoa, administration of
drugs, factors affecting drugs, understanding of drug prescription, and poisoning,
inflammatory status of stomach, intestine, liver, kidney, lung, heart and mammary gland.
The course include history taking and clinical examinations, diagnosis and treatment of
common diseases of digestive, respiratory, excretory, nervous and integumentary system,
wound, injury, fracture, anestrous, prolapse and dystocia.
Course Objectives
After completion of this course students will be able to:
1. Explain the gross structure of different systems of body;
2. Explain the physiology of digestion, absorption, reproduction and excretion;
3. Explain morphology and colony characteristics of bacteria;
4. Explain about Helminths parasites;
5. Explain drug acting on various body systems and drug prescription;
6. Diagnose and treat common diseases of digestive, respiratory, excretory, nervous
and integumentary system;
7. Identify general surgical conditions;
8. Identify the diseases during gestation period.

Course Contents
Theory

Unit 1: Anatomy of Domestic animals 10 Hrs.

1.1 Differentiate tissues of animal body
1.2 Gross anatomy of skeletal, digestive, respiratory, circulatory, reproductive,
urinary, nervous, endocrine system

Unit: 2 Physiology of domesticated animals 8 Hrs.

2.1 Animal cell: structure and functions
2.2 Functions of different systems of livestock and poultry
2.3 Reproductive hormones and their functions

Unit 3: General Veterinary Medicine 7 Hrs.

3.1 Definitions and terminology
3.2 Inflammation definition and causes
3.3 Disease status of stomach, intestine, liver, kidney, lung, heart and mammary gland

82
Unit 4: Veterinary Microbiology 6 Hrs.
4.1 Organisms causing infectious diseases: bacteria, virus and fungus.
4.2 Differentiate between bacteria and virus
4.3 Vaccine and vaccination
4.4 Immunity and immunization

Unit 5: Veterinary Parasitology 10 Hrs.

5.1 Common internal parasites their characteristics and control measures
5.2 Common external parasites their characteristics and control measures
5.3 Common protozoa and their characteristics and control measures

Unit 6: Veterinary Pharmacology 12 Hrs.

6.1 Route of drugs/medicines administration
6.2 Antibiotics, anthelmintics, purgatives, anti-histaminics, analgesics and anaesthetic
drugs.
6.3 Factors affecting dosage of drugs
6.4 Calculating dosage of drugs
6.5 Understanding of Prescription
6.6 Poisoning: cyanide, nitrate, organophosphate, snake bite
6.7 Preparation of tincture, lotion, ointment and mixtures

Unit 7: Veterinary Internal Medicine 12 Hrs.

7.1 Sign of health and disease
7.2 Classification of disease
7.3 History taking and clinical examination
7.4 Tympany, impaction, vomition, diarrhea and dysentery
7.5 Epistaxis and pneumonia
7.6 Anaemia
7.7 Nephritis and retention of urine
7.8 Encephalitis
7.9 Conjunctivitis and ootitis
7.10 Dermatitis

Unit 8: Veterinary Surgery 4 Hrs.

8.1 Wounds/injuries
8.2 Burns
8.3 Dislocation and fracture
8.4 Euthanasia

Unit 9: Veterinary Reproductive problems 6 Hrs.

9.1 Infertility /anoestrous
9.2 Metritis and retention of placenta
9.3 Prolapse
9.4 Dystocia
Practical:
Practical 1: Dissect and study entire body system in livestock and poultry 4 Hrs.
Practical 2: Collect blood collection and prepare smears 4 Hrs.
Practical 4: prepare common laboratory media 4 Hrs.
Practical 5: Demonstrate media preparation and culture of the bacterial milk samples 4 Hrs.
Practical 6: Demonstrate bacteria using Gram’s Method of staining 4 Hrs.

83
Practical 7: Sterilize glassware utensils 4 Hrs.
Practical 9: Study parasitic eggs 4 Hrs.
Practical 10: Prepare ointments and lotions 4 Hrs.
Practical 11: Prepare route of administration of drugs 4 Hrs.
Practical 12: Prepare route of administration of vaccines 4 Hrs.
Practical 13: Paraphrase history and perform clinical examination of patient 4 Hrs.
Practical 14: Physical examination: Temperature, pulse, respiration, palpation, percussion
and auscultation 4 Hrs.
Practical 15: Examine wounds and perform treatment 4 Hrs.

Reference Books:
1. Dhakal, I.P., Singh, S., & Lyon, R. (2020). Preventive veterinary medicine: A textbook
of infectious diseases of cattle, buffalo, horse, sheep, goat, swine, dog and cat (1st ed.).
ISBN 9789937075633.
2. Chakrabarti, A. (2007). A textbook of preventive veterinary medicine. Kalyani
Publishers, India.
3. Sharma, R.D., Kumar, M., & Sharma, M.C. (2013). Textbook of preventive veterinary
medicine and epidemiology. Indian Council of Agriculture Research (ICAR), India.

84
 Basics of Animal Product Technology- I
(Dairy and Eggs)
(AG2107AS)
Year: II Total: 5 hours /week
Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab: hours/week
Lab:
Course Description
This course is designed to provide knowledge of scope and status of dairy sector in Nepal.
The course includes definition of milk, diagrammatic representation of milk constituents,
composition and nutritive value of milk, physical and chemical properties of milk, factors
affecting the composition of milk, clean milk production and its importance cleaning and
sanitation of dairy equipment. The course covers structure of mammary gland and
physiology of letdown of milk, hand milking and machine milking methods, flavor defects
in milk, types of microorganisms found in milk, sources of contamination and significance
in dairy industry, milk purchasing, collection system, preservation and buying of milk from
producers and venders, receiving, weighing and sampling of milk. The course also covers
different platform and routine tests, straining, filtration and clarification of milk, milk
cooling system in Nepal, milk homogenization and emulsification, milk heating system,
packaging, storage and distribution in Nepal, concept of toning and standardization of milk,
product diversification of dairy and its importance in Nepal. Also, the course aims to
provide knowledge of egg handling and storage, egg preservation and product
diversification of eggs.
Course Objectives
After completion of this course students will be able to:
1. Explain different technicalities of milk and milk products, its preservation and
diversification;
2. Explain different technicalities of eggs, its nutritive value, preservation and
diversification;
3. Prepare dairy products by processing milk.
Course Contents
Theory

Unit 1: Dairying in Nepal 2 Hrs.

1.1 Dairying situation in Nepal
1.2 Meaning of dairy, dairy science and dairy technology, branches o and scope of
dairy science in Nepal
1.3 Per capita consumption of milk in Nepal and abroad

Unit 2: Milk and its properties

5 Hrs.
2.1. Definition of milk and diagrammatic representation of milk constituents
2.2. Nutritive value of milk in brief

85
2.3. Composition of fat, proteins, carbohydrates, enzymes, vitamins and minerals of
milk
2.4. Physical and chemical properties of milk in brief
2.5. Factors affecting the composition of milk

Unit 3: Anatomy and Physiology of Mammary gland 3 Hrs.

3.1 Anatomical structure of mammary gland with figures
3.2 Physiology of letdown of milk from udder
3.3 Hormonal control of mammary gland in brief

Unit 4: Clean milk production 3 Hrs.

4.1 Definition of clean milk and its importance
4.2 Sources of contamination of milk at dairy farm
4.3 Method of hand milking and machine milking in brief
4.4 Cleaning and sanitation of dairy barn, equipment and machines
4.5 Flavor defects and their causes and prevention

Unit 5: Microbiology of Milk 4 Hrs.

5.1 Microorganisms (bacteria, fungus, molds, viruses etc.) found in milk.
5.2 Deteriorating types of microorganisms found in milk and milk products
5.3 Sources of contamination, uses and significance in dairy industry.

Unit 6: Buying and collection of milk 4 Hrs.

6.1 Concept of milk cooperatives and their importance
6.2 Purchasing methods of milk on the basis of weight, volume, fat, SNF, TS, two
axis test and premium
6.3 Buying and collection of milk through milk producers and venders

Unit 7: Processing of raw milk 6 Hrs.

7.1 Receiving, weighing and sampling of milk
7.2 Platform and routine tests of milk
7.3 Straining and filtration of milk in brief
7.4 Milk cooling methods and their importance
7.5 Milk Pasteurization, Milk homogenization & emulsification and their importance
7.6 Heating system of milk
7.7 Concept of toning and standardization of milk in brief
7.8 Milk packaging, distribution and storage of milk at dairy processing unit

Unit 8: Study of Separated & Fermented milk products e.g., Ghee Butter & Yoghurt
in lab 4 Hrs.
8.1 Importance of milk product and its nutritive value
8.2 Prepare flow diagram of methods of Ghee, Butter and Yoghurt making
8.3 Explain the flow diagram of all above products separately in brief

Unit 9: Study of Coagulated& Concentrated milk products e.g., Chhana, Paneer,

Chhurpi, Cheese, Khoa, Milk based, Khoa based and Dahi based products & Ice-
cream in lab 6 Hrs.
9.1 Importance of milk product and its nutritive value
9.2 Prepare flow diagram of methods of Chhana, Paneer, Chhurpi, Cheese, Khoa &
Ice cream making
9.3 Explain the flow diagram of all above products separately in brief

86
Unit 10: Study of legal standard and specifications of dairy products 2 Hrs.
10.1 Check dairy products available in local market and note down its specifications
10.2 Make chart of legal standard and specification of dairy products given by Govt. of
Nepal

Unit 11: Knowing eggs and its nutritive aspects 3 Hrs.

11.1. Process of egg formation, nutritive value of egg
11.2. Collection, handling, and storage of egg
11.3. Preservation techniques of egg

Unit 12: Utilization of egg as human food 3 Hrs.

12.1. Food processing of eggs
12.2. Product diversification of eggs

Practical

Unit 1: Identify commonly used dairy equipment and milk products in lab 2 Hrs.
1.1 Identify commonly used dairy equipment in lab
1.2 Study of commonly available dairy products in local market

Unit 2: Perform milking under hygienic condition 2 Hrs.

2.1 Cleaning and sanitation of udder and preparation of animal for milking
2.2 Practices of hand milking in dairy farm
2.3 Storage of milk safely at low temperature in dairy farm

Unit 3: Perform test of COB, Alcohol tests and MBR test 2 Hrs.
3.1 Perform COB test and Alcohol test for checking heat stability of milk
3.2 Perform MBR test for assessing the microbiological quality of milk

Unit 4: Estimate fat by Gerber’s method and acidity by titration 4 Hrs.

4.1 Perform the method of fat determination, using milk Butyrometer and acidity %
by titration
4.2 Familiar with the principles of fat separation and acid determination of milk

Unit 5: Estimate Sp. Gr., SNF and TS percentage of milk 2 Hrs.

5.1 Perform the methods of determination of Sp.gr., SNF, and TS using Lactometer
5.2 Use of standard formula for determination of these tests, Calibration of
Thermometer,
5.3 Lactometer, Butyrometer, Milk pipette
5.4 Familiar with meniscus correction for correct reading

Unit 6: Perform cream separation and assembling 2 Hrs.

6.1 Separate all parts of cream separator for identification and function
6.2 Know the methods of assembling parts and process of cream separation
6.3 Measure the quantity of cream and skim milk
6.4 Estimation of recovery percent

Unit 7: Prepare Ghee Butter and Yoghurt in lab 4 Hrs.

1.1 Prepare flow diagram of methods of Ghee, Butter &Yoghurt making
1.2 Prepare a good quality of Ghee, Butter &Yoghurt, using flow diagram and
necessary ingredients

87
1.3 Calculate recovery percent and evaluate the product by sensory evaluation

Unit 8: Prepare Chhana, Paneer, Churpi, Cheese, Khoa and Ice-cream in lab 6 Hrs.
8.1 Prepare flow diagram of methods of Chhana, Paneer, Chhurpi, Cheese, Khoa and
Ice cream making
8.2 Prepare a good quality Chhana, Paneer, Chhurpi, Cheese, Khoa and Ice cream
making, using flow diagram and necessary ingredients
8.3 Calculate recovery percent and evaluate the product by sensory evaluation

Unit 9: Prepare skim milk Powder 2 Hrs.

9.1. Prepare flow diagram of SMP preparation
9.2. Study SMP making, using different methods of powder milk preparation
9.3. Calculate recovery percent and evaluate the product by sensory evaluation

Unit 10: Perform milk adulteration tests 2 Hrs.

10.1 Prepare milk adulteration chart or table
10.2 Preform milk adulteration tests, using adulteration kit

Unit 11: Visit a dairy plant 2 Hrs.

11.1. Arrange educational trip to visit dairy processing plant near by institute
11.2. Make 2-4 groups and observe different processing units of dairy plant
11.3. Prepare a good report of dairy plant visit and submit to the class teacher

Reference Books:
1. Banerjee, G.C. (2015). A text book of animal husbandry (8th ed.). Oxford and IBH
Publishing, New Delhi, India.
2. Clarence, H.E., Combs, W.B., & Macy, H. (1994). Milk and milk products. TATA,
McGraw-Hill Publishing Company Ltd., India.
3. Prasad, J. (2016). Animal husbandry and dairy science (6th ed.). Kalyani Publishers,
New Delhi India.
4. Sukumar, D. (2000). Outlines of dairy technology. Oxford University Press, New
Delhi, India.
5. Chandan, R.C. & Arun, K. (2013). Manufacturing yoghurt and fermented milk (2nd
ed.). Willey-Blackwell Publication, USA.
6. Jelen, P.V., & Sah, N. (1990). Laboratory manual of dairy science. IAAS, Central
Campus Rampur, Chitwan, Nepal.

88
 Introductory Genetics and Animal Breeding
(AG2108AS)
Year: II Total: 5 hours /week
Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course Description
This course is designed to provide knowledge on introduction to basic application of
genetics and animal breeding, its importance, breeds and their status, principles of
conservation and their utilization. The course covers the principles and Practices of
selection, livestock breeding systems, breeding strategies, biotechnological tools in the
livestock breeding systems, estimations of genetic parameters like; heritability,
repeatability, MPPA, genetic gain, inbreeding coefficient, coefficient of relationship,
heterosis etc, formulation of breeding plans of different livestock species.
Course Objectives
After studying this course, students will be able to:
1. Explain about the basics of animal genetics and breeding;
2. Explain the relevance different breeding strategies in farm animals to enhance the
productivity of livestock species and the application of the different breeding tools;
3. Explain basics of genetic principles, livestock breeding and breeding system along
with the biotechnological approaches applied in the livestock breeding systems;
4. Manage livestock breeding programs.
Course Contents
Theory
Unit 1: Introduction 4 Hrs.
1.1 Importance of animal breeding in livestock improvement in Nepal
1.2 History of animal breeding and breeding activities and institutions in Nepal
1.3 Common terminologies in genetics and animal breeding

Unit 2: Breeds, their conservation and utilization 3 Hrs.

2.1 Animal genetic resources of Nepal
2.2 Principles of conservation and utilization of animal genetic resources

Unit 3: Mendelian Genetics 2 Hrs.

3.1 Basic principles of Mendelian Genetics
3.2 Deviations in Mendelian ratios

Unit 4: Chromosomes and Genes 4 Hrs.

4.1 Chromosomal theory of inheritance
4.2 Genes and gene actions
4.3 Expression of genes in their phenotypes

Unit 5: Traits of economic importance 2 Hrs.

5.1 Trait definition and its importance
5.2 Economic values of trait and its selection in different livestock species

Unit 6: Principles of selection 5 Hrs.

89
6.1 Importance and basic principles of selection
6.2 Basis of selection
6.3 Methods of selection

Unit 7: Estimations of basic statistical and selection parameters 7 Hrs.

7.1 Heritability, realized heritability and repeatability
7.2 Genetic gain, selection differential MPPA, selection limit, selection intensity,
heterosis
7.3 Mean, variance, correlations and regressions

Unit 8: Mating Systems 6 Hrs.

8.1 Basic principles of mating systems in different livestock species
8.2 Different types of mating systems followed in genetic improvement programs

Unit 9: Breeding Strategies 9 Hrs.

9.1 Define breeding goal and objectives and their basis
9.2 Open Nucleus and Close nucleus Breeding Systems
9.3 Formulation of Breeding Plans for Different Livestock Species
9.4 Community Breeding Systems

Unit 10: Introduction to Bio-Technological Approaches in Animal Breeding 3 Hrs.

10.1 Importance and methods of Artificial Insemination (AI) Embryo Transfer (ET) in
livestock development
10.2 Other recently advanced Assisted Reproduction Technologies (ART).

Practical
Unit 1: Observe cell and cell division 3 Hrs.
Unit 2: Observe DNA structure, DNA replication, transcription and 3 Hrs.
Translation
Unit 3: Calculate linkage map, coincidence, interference 3 Hrs.
Unit 4: Calculate gene and genotypic frequency: complete dominant, sex 4 Hrs.
linked gene, multiple genes, selection, mutation, migration
Unit 5: Identify variation and causes of variation 3 Hrs.
Unit 6: Estimate selection response, selection limit, selection differential, 4 Hrs.
genetic gain
Unit 7: Estimate repeatability and heritability 3 Hrs.
Unit 8: Estimate selection parameters 3 Hrs.
Unit 9: Evaluate different types of breeding methods and their advantages and 4 Hrs.
limitations (Inbreeding, Cross breeding, Out crossing)
Textbook and Reference Books
1. Lasley, J. F. (1963). Genetics of livestock improvement (3rd ed.). Prentice Hall,
Englewood Cliffs, New Jersey.
2. Hutt, F.B. (1982). Animal genetics. John Wiley & Sons, Inc, New York.
3. Warwick, & Legates. (1979). Breeding and improvement of farm animals.
McGraw-Hill publisher.
4. Banerjee, G.C. (1964). A text book of animal husbandry (8th ed.). Oxford and IBH
Publishing Co. Pvt. Ltd., New Delhi, India.

90
Second Year/ Second Semester

91
 Introduction to Animal Production and Management - II
(Horse/Mule, Swine, Rabbit, Pet and Lab Animals)
(AG2201AS)
Year: II Total: 8 hours /week
Semester: II Lecture: 4 hours/week
Tutorial: hour/week
Practical: 4 hours/week
Lab:
Lab: hours/week

Course Description
This course is designed to provide the concept, scope and importance of non-ruminants
animal production in Nepal. The course covers digestive system and mechanism of
digestion in non-ruminants; reproductive system and mechanism of reproduction in non-
ruminants. Specifically, the course covers introduction, scope and importance of swine
production; breeds of swine; housing and feeding in swine; care and management of sow,
boar, piglet, gilt and fatteners; introduction, scope, importance of rabbit production in
Nepal; major breeds of rabbit; housing and feeding in rabbit; sexing and coprophagy in
rabbit; care and management of pregnant doe, breeding buck, new born bunnies;
introduction, importance and scope of pet animals; major breeds of dog and cat; housing
and feeding in dog and cat; care and management of pregnant bitch, pregnant queen,
newborn kitten and puppies; restraining of dog and cat; introduction, scope and importance
of equine animals, major breeds of equine; housing and feeding of equine; care and
management of pregnant mare and fowls; shoeing techniques in horse; lameness in horse;
common diseases and parasites in non-ruminants and their preventive measures. This also
course provides basic knowledge of pet and laboratory animals including their nutrition,
their health and welfare management, breeding, prevention, and treatment for major
diseases.
Course Objective
After completion of this course students will be able to:
1. Describe about general concept related to non-ruminant production practices;
2. Explain about the physiology and anatomy of major non-ruminant domestic and pet
animals reared in Nepal;
3. Recognize the requirement of different management practices of non-ruminants;
4. Identify the housing management, nutrition requirement, health and welfare
management, breeding management, prevention and treatment for major diseases
of pet and laboratory animals reared in Nepal
Course Content
Theory
Unit 1: Introduction to non-ruminants 3 Hrs.
1.1 Introduction, importance, scope and constraints of non- ruminants production in
Nepal
1.2 Zoological classification of swine, rabbit, equine, dog and cat
1.3 Difference between ruminants and non-ruminants
1.4 Terminologies related to non-ruminants
Unit 2: Physiology of non-ruminants 7 Hrs.
2.1 Digestive system of swine, rabbit, equine, dog and cat
2.2 Mechanism of digestion in non-ruminants
2.3 Reproductive system of swine, rabbit, equine, dog and cat

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2.4 Mechanism of reproduction in non-ruminants
Unit 3: Swine Production and management 10 Hrs.
3.1 Introduction, scope, economic importance and production status of swine in Nepal
3.2 Native breeds of Swine and their characteristics
3.3 Exotic breeds of Swine and their characteristics
3.4 Planning a piggery farm
3.5 Housing and feeding requirement of different age group of swine
3.6 Nutrients requirement and nutrient deficiency symptoms in swine
3.7 Care and management of pregnant sow, postpartum sow, boar, piglet, gilt and
fatteners
3.8 Common disease and parasites of swine and their prevention
Unit 4: Rabbit production and management 8 Hrs.

4.1 Introduction, scope, economic importance and production status of rabbit in Nepal
4.2 Common breeds of rabbits
4.3 Housing requirements of rabbits
4.4 Feeding practices and coprophagy for rabbits.
4.5 Estrus cycle and breeding time for rabbits.
4.6 Sex determination and sex behaviours in rabbits
4.7 Care and management of pregnant doe, postpartum doe, breeding buck, new born
bunnies.
4.8 Diseases of rabbits and their prevention
4.9 Slaughtering, skinning and gutting of rabbits
Unit 5: Pet animal production and management 14 Hrs.
5.1 Introduction, scope and importance of pet animals
5.2 Relevance of dog and cat as pet animals.
5.3 Major dog and cat breeds found in Nepal and their characteristics
5.4 Estrus cycle, reproductive behaviour and mating in dog and cat
5.5 Care and management of pregnant bitch, pregnant queen, postpartum bitch,
postpartum queen, newborn kitten and puppies
5.6 Restraining of dog and cat
5.7 Major disease of dogs and cats and their prevention measures
Unit 6: Equine Production and management 12 Hrs.
6.1 Introduction, scope and economic importance of equine
6.2 Major anatomical features of equines
6.3 Major breeds of equines
6.4 Housing of equine
6.5 Feeding of draft and race horses, donkey and mules
6.6 Estrus cycle, breeding behavior, reproductive behavior in equines
6.7 Care and management of pregnant mares, pregnant foals, postpartum mares and
postpartum foals
6.8 Shoeing in equines
6.9 Lameness in horses
6.10 Major disease and parasite in equines and their prevention measures.
Unit 7: Laboratory animal production and Management: 6 Hrs.
7.1 General knowledge about laboratory animals' production and management
7.2 Handling of Lab animal
7.3 Maintenance and care of laboratory animal
7.4 Understand an appropriate environmental condition
7.5 General feeding management of laboratory animals

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7.6 Water and balanced diet arrangement for laboratory animals
7.7 Prevention and treatment of major diseases of laboratory animals

Practical
Practical 1: Visit stud farms and other horse stables 12 Hrs.
1.1 Observe equine housing, feed types and feeding practices
1.2 Observe breeding methods of horses
1.3 Observe equine shoes and shoeing methods
1.4 Observe shoeing types for different lameness management
Practical 2: Identify rabbit rearing practices 10 Hrs.
2.1 Identify breeds of rabbit
2.2 Prepare houses for rabbit
2.3 Prepare feed for rabbit
2.4 Observe rabbit breeding
2.5 Perform rabbit skinning
Practical 3: Identify dog and cat management practices 12 Hrs.
3.1 Identify breeds of dog and cat
3.2 Preform feeding in dogs and cats
3.3 Observe breeding in dogs and cats
3.4 Perform restraining in dogs and cats
3.5 Perform vaccination and identify importance of vaccination in dogs and cats
Practical 4 Identify swine management practices 16 Hrs.
4.1 Identify breeds of swine
4.2 Observe housing system of swine
4.3 Perform feeding in swine
4.4 Perform identification/marking techniques (ear notching, tagging and tattooing) in
swine.
4.5 Perform castration, pig-iron administration and vaccination in swine
4.6 Perform ration formulation of pig
4.7 Calculate economics of pig raising
Practical 5: Identify practices of laboratory animal production 10 Hrs.
5.1. Identify different laboratory animal species
5.2. Prepare accommodation space for laboratory animals
5.3. Perform feeding in laboratory animals
5.4. Perform breeding management of laboratory animals
5.5. Preform housing sanitation of laboratory animals

Reference books
1. Chakrabarti, A. (2014). Dogs their care and treatment. Kalyani Publishers, New
Delhi, India.
2. Ranjan, A. (2019). A handbook of pet care and management. Satish Serial
Publishing Home, Delhi, India.
3. Abraham, J. (2020). Swine production and management. CRC Press, Florida, USA.
4. Sah, J., Sah, P., & Sah, J.K. (2019). Jibachha's textbook of Equine, Rabbit and pet
animals. Jibachha Publication, Chitwan, Nepal.
5. Dimri, U., Sharma, M.C., & Tiwari, R. (2013). Swine production and health
management. New India Publishing Agency, India.
6. Banday, M.T., Adil, S., & Akand, A.H. (2021). Fundamentals of laboratory animal
production and management. Satish Serial Publishing House, India.

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 Basic Livestock Health Management – II
(AG2202AS)
Year: II Total: 8 hours /week
Semester: II Lecture: 4 hours/week
Tutorial: hour/week
Practical: 4 hours/week
Lab:
Lab: hours/week
Course Description:
This course is designed to provide knowledge on common bacterial diseases of livestock
and poultry their treatment and control, common viral diseases of livestock and poultry and
their prevention, diagnose and treat Fungal diseases of livestock, external and internal
parasitic diseases, their treatment and control, protozoan diseases and their treatment. The
course also deals with metabolic diseases of livestock and their treatment, vitamins and
mineral deficiency diseases and their management, zoonotic diseases and their control.
Course Objectives
After completion of this course students will be able to:
1. Describe about the common bacterial, viral, fungal, and protozoal diseases of
livestock;
2. Identify and manage external and internal parasites;
3. Recognize the status of Metabolic diseases of livestock;
4. Identify the roles of animals in the transmission of Zoonotic diseases and perform
their prevention measures.

Course Content
Theory
Unit 1: Bacterial diseases of livestock 10 Hrs.
1.1 Common bacterial diseases of livestock
1.2 Introduction, causative agent, clinical signs, diagnosis, treatment, control and
prevention of:
1.2.1 Hemorrhagic septicemia
1.2.2 Anthrax
1.2.3 Black Quarter
1.2.4 Mastitis
1.2.5 Tetanus
1.2.6 Brucellosis
1.2.7 Foot rot
1.2.8 Enterotoxaemia
1.2.9 Strangles and Glanders
1.2.10 CBPP and CCPP
Unit 2: Bacterial diseases of poultry 8 Hrs.
2.1 Common bacterial diseases of poultry
2.2 Introduction, causative agent, clinical signs, diagnosis, treatment, control and
prevention of:
2.2.1 Pullorum
2.2.2 Chronic respiratory disease
2.2.3 Colibacillosis
2.2.4 Fowl typhoid

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 2.2.5 Mycoplasmosis
Unit 3: Viral diseases of Livestock 7 Hrs.
3.1 Common viral diseases of livestock
3.2 Introduction, causative agent, clinical signs, diagnosis, treatment, control and
prevention of:
3.2.1 Rabies
3.2.2 Rinderpest
3.2.3 Foot and mouth disease (FMD)
3.2.4 Pestes petits ruminant (PPR)
3.2.5 Swine fever
3.2.6 Canine distemper
Unit 4: Viral diseases of poultry 8 Hrs.
4.1 Common viral diseases of poultry
4.2 Introduction, causative agent, clinical signs, diagnosis, treatment, control and
prevention of:
4.2.1 Ranikhet disease
4.2.2 Gumboro disease
4.2.3 Marek’s disease
4.2.4 Infectious bronchitis
4.2.5 Fowl pox
4.2.6 Avian influenza
Unit 5: Fungal diseases of livestock and poultry 5 Hrs.
5.1 Common fungal diseases of livestock and poultry
5.2 Introduction, causative agent, clinical signs, diagnosis, treatment, control and
prevention of:
5.2.1 Ring worm
5.2.2 Fungal Dermatitis
5.2.3 Mycotoxiosis
5.2.4 Aspergillosis in poultry
Unit 6: Protozoal diseases of livestock and poultry 5 Hrs.
6.1 Common protozoal diseases of livestock and poultry
6.2 Introduction, causative agent, clinical signs, diagnosis, treatment, control and
prevention of:
6.2.1 Anaplasmosis
6.2.2 Babesiosis
6.2.3 Trypanosomiasis
6.2.4 Theileriosis
6.2.5 Coccidiosis in livestock and poultry
Unit 7: Ecto- and Endo-parasitic diseases of livestock and poultry 7 Hrs.
7.1 Common ecto- and endo-parasitic diseases of livestock and poultry
7.2 Introduction, causative agent, clinical signs, diagnosis, treatment, control and
prevention of:
7.2.1 Fasciolosis
7.2.2 Amphistomiasis
7.2.3 Round worm of ruminants – large and small
7.2.4 Round worm of pig and poultry
7.2.5 Gid
7.2.6 Ectoparasitic infestation of lice and ticks

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 7.2.7 Ectoparasitic infestation of mites and leaches
Unit 8: Metabolic and deficiency diseases of livestock and poultry 8 Hrs.
8.1 Common metabolic and deficiency diseases of livestock and poultry
8.2 Introduction, etiology, clinical signs, diagnosis, treatment, control and prevention
of:
8.2.1 Milk Fever
8.2.2 Grass Tetany
8.2.3 Ketosis
8.2.4 Visceral gout in poultry
8.2.5 Rickets
8.2.6 Vitamin deficiency in livestock and poultry
8.2.7 Mineral deficiency in livestock and poultry
Unit 9: Basic concepts of Zoonotic diseases 2 Hrs.
9.1. Important of zoonotic diseases and concept of one health
9.2. Milk borne zoonotic diseases
9.3. Meat borne zoonotic diseases
Practical
Practical 1: Examine of milk and CMT 4 Hrs.
Practical 2: Perform sterilization and preparation of glassware for culture 4 Hrs.
Practical 3: Prepare media 4 Hrs.
Practical 4: Examine milk culture and Gram’s staining 4 Hrs.
Practical 5: Perform vaccination in livestock and poultry 4 Hrs.
Practical 6: Identify common internal parasites of cattle and buffaloes 4 Hrs.
Practical 7: Identify common internal parasites of sheep and goat 4 Hrs.
Practical 8: Identify common internal parasites of poultry 4 Hrs.
Practical 9: Identify external parasites of livestock 4 Hrs.
Practical 10: Identify external parasites of poultry 4 Hrs.
Practical 11: Collect blood and examine the protozoa 4 Hrs.
Practical 12: Examine urine for ketone bodies 4 Hrs.
Practical 13: Perform skin scrapping 4 Hrs.
Practical 14: Perform postmortem of sheep or goat 4 Hrs.
Practical 15: Perform postmortem of poultry 4 Hrs.

Reference Books:
1. Dhakal, I.P., Singh, S. and Lyon, R. (2020). Preventive Veterinary Medicine, A
textbook of infectious diseases of cattle, buffalo, horse, sheep, goat, swine, dog and
cat. 1st edition, ISBN 9789937075633.
2. Chakrabarti, A. (2007). A textbook of Preventive Veterinary Medicine, Kalyani
Publishers, India.
4. Sharma, R.D., Kumar, M and Sharma, M.C. (2013). Textbook of Preventive
Veterinary Medicine and Epidemiology. Indian Council of Agriculture Research
(ICAR), India.

97
 Elementary Animal Reproduction
(AG2203AS)
Year: II Total: 5 hours /week
Semester: II Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course Description
The course is designed to provide the elementary knowledge on anatomy and physiology
of reproductive system of different domestic animals, pregnancy diagnosis, semen
collection, artificial insemination, embryo transfer technology, reproductive disorders and
diseases, obstetrical problems, obstetrical techniques.
Course Objectives
After completion of this course students will be able to:
1. Describe the anatomy and physiology of reproduction;
2. Describe the basics of reproduction and reproductive disorders;
3. Perform reproductive techniques like Artificial Insemination (AI) and Embryo
Transfer (ET)

Course Contents:
Theory

Unit 1: Comparative anatomy of reproductive tracts of Domestic Animals 4 Hrs.

1.1 Male Reproductive Tract
1.2 Female Reproductive Tract
1.3 Mammary Gland

Unit 2: Reproductive Hormones and their Functions 4 Hrs.

2.1 Hypothalamus
2.2 Pituitary
2.3 Testis
2.4 Ovary
2.5 Placenta

Unit 3: Physiology of Reproduction 7 Hrs.

3.1 Puberty and Sexual Maturity
3.2 Spermatogenesis
3.3 Oogenesis and Ovulation
3.4 Estrus Cycle
3.5 Sign of Heat
3.6 Conception and Gestation
3.7 Hormonal Regulation of Pregnancy
3.8 Stages of Parturition
3.9 Mammary Gland and Lactation

Unit 4: Pregnancy Diagnosis 3 Hrs.

4.1 Pregnancy Diagnosis in Small Ruminants

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4.2 Pregnancy Diagnosis in Large Ruminants: Rectal Palpation
4.3 Biological and Chemical methods of Pregnancy Diagnosis

Unit 5: Artificial Insemination 3 Hrs.

5.1 Introduction to Artificial Insemination
5.2 Advantages and Disadvantages of AI
5.3 Insemination Technique: Sterilization of AI Instrument, Assimilation of AI set and
Insemination

Unit 6: Semen Collection 3 Hrs.

6.1 Semen Collection and Artificial Vagina
6.2 Evaluation, Dilution, Preservation and Transport of semen
6.3 Precaution of Handling Semen in Liquid Nitrogen

Unit 7: Embryo Transfer 3 Hrs.

7.1 Advantages and Disadvantages of Embryo Transfer Technology
7.2 Collection and Storage of Embryo
7.3 Transfer of Embryo

Unit 8: Reproductive disorders 4 Hrs.

8.1 Anoestrus
8.2 Silent Heat
8.3 Ovarian Cyst
8.4 Repeat Breeding
8.5 Endometritis and cervicitis

Unit 9: Reproductive Diseases 4 Hrs.

9.1 Leptospirosis
9.2 Brucellosis
9.3 Campylobacteriosis
9.4 Trichomoniasis
9.5 Pyometra

Unit 10: Obstetrical Problems 6 Hrs.

10.1 Dystocia
10.2 Retention of Placenta
10.3 Uterine Torsion
10.4 Vaginal and Uterine Prolapse
10.5 Abortion
10.6 Mummification and Maceration

Unit 11: Obstetrical Techniques 4 Hrs.

11.1 Fetotomy
11.2 Epidural Anesthesia
11.3 Mutation and Force Extraction
11.4 Cesarean Sections

Practical

Unit 1: Identify the organs of reproductive tract of female animal 4 Hrs.

99
 Unit 2: Identify the organs of reproductive tract of male animal 4 Hrs.

Unit 3: Detect heat in different domestic animals 2 Hrs.

Unit 4: Diagnose pregnancy by rectal palpation in large animals 4 Hrs.

Unit 5: Diagnose pregnancy in Small Animals 2 Hrs.

Unit 6: Identify different parts of AI Gun, their assembling and AI technique 4 Hrs.

Unit 7: Collect and preserve semen 2 Hrs.

Unit 8: Identify different reproductive diseases and obstetrical problems 4 Hrs.

Unit 9: Study different Metabolic Diseases and their Treatment 2 Hrs.

Unit 10: Study different obstetrical techniques: Fetotomy, Epidural Anesthesia, Mutation
and Force Extraction 2 Hrs.

Reference Books:
1. Fasso, D. (Ed.). (2016). Animal reproduction and physiology. Syrawood Publishing
House.
2. Banerjee, G.C. (1964). A textbook of animal husbandry (8th ed.). Oxford and IBH
Publishing Co. Pvt. Ltd., New Delhi, India.
3. Hafez, E.S.E., & Hafez, B. (2013). Reproduction in farm animals (7th ed.). Wiley-
Blackwell Publication, UK.
4. Singh, S. (2016). Animal reproduction and gynecology. Bioscientific Publisher, India

100
 Introduction to One Health, Zoonosis and Food Safety
(AG2204AS)

Year: II Total: 5 hours /week

Semester: II Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course description:

This course is designed to provide the concept of Public Health, Zoonosis and One Health.
The course includes issues of animal protection and human health with subsequent
reduction of loss of livestock economy and health hazards. The course covers aspects
concerned with human-animals-environment interactions in respect of disease occurrence,
impact of zoonotic diseases on health, prevention, and control of zoonotic diseases, food
safety, food production and the security of food chain, biosecurity and hygienic
management in livestock farm, live animal market, slaughterhouse, dairy barn and food
centers.
Course objectives:
After completion of this course students will be able to:
1. Explain about One Health and Zoonoses;
2. Explain the impact of environment and residues on the health of domestic animals,
wild animals, and humans;
3. Identify, diagnose, prevent and report major zoonotic diseases in Nepal under one
health approach;
4. Explain the aspects of food safety.

Course Contents
Theory

Unit 1: Concepts in Veterinary Public Health 2 Hrs.

1.1 Introduction of Veterinary Public health (VPH) and Zoonoses
1.2 Their importance in livestock and public health with people-animals-environment
interface, and all of its interactions.

Unit 2: One Health Basics 4 Hrs.

2.1 Concepts and importance of One Health
2.2 History of One Health
2.3 Common One Health issues
2.4 Opportunities for one health in Nepal
2.5 Challenges for One Health in Nepal
2.6 Strategy and Practices of One Health in Nepal

Unit 3: Impact and classification of Zoonotic diseases 4 Hrs.

3.1 Impact of zoonotic diseases on health
3.2 Scope and approaches from veterinary and human health related research to address
zoonotic diseases
3.3 Integrating interdisciplinary methodologies on health
3.4 Classification of zoonosis

101
Unit 4: Concepts of Chemical and Antimicrobial Residues (AMR) 2 Hrs.
4.1 Basics of chemical residues and antimicrobial residues (AMR) on One Health
4.2 Impact of chemical residues and antimicrobial residues (AMR) on One Health
4.3 Antimicrobial uses residues and resistance

Unit 5: Bacterial Zoonosis 6 Hrs.

5.1 Introduction and examples of bacterial zoonosis
5.2 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Brucellosis with one health approach
5.3 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Tuberculosis with one health approach
5.4 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Anthrax with one health approach
5.5 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Leptospirosis with one health approach

Unit 6: Viral Zoonosis 5 Hrs.

6.1 Introduction and examples of viral zoonosis
6.2 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Rabies with one health approach
6.3 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Bovine Spongiform Encephalopathy (BSE) with one health approach
6.4 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Japanese Encephalitis (JE) with one health approach
6.5 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Dengue with one health approach

Unit 7: Parasitic Zoonosis 3 Hrs.

7.1 Introduction and examples of parasitic zoonosis
7.2 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Toxoplasmosis with one health approach
7.3 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Echinococcosis with one health approach
7.4 Introduction, causes, transmission, symptoms, diagnosis, prevention, and control of
Cysticercosis with one health approach

Unit 8: Emerging and re-emerging zoonosis 2 Hrs.

8.1 Understanding emerging and re-emerging zoonosis
8.2 Control strategies of emerging and re-emerging zoonosis

Unit 9: Biosecurity and hygiene for zoonotic disease prevention 3 Hrs.

9.1. Concepts and importance of Biosecurity and Hygiene
9.2. Biosecurity and hygienic management in livestock farm and live animal market
9.3. Biosecurity and hygiene practices of slaughterhouse, dairy barn and food centers

Unit 10: Food Quality and Food Safety 6 Hrs.

10.1. Food safety, food production and the security of food chain.
10.2. Basic concepts and significance of food safety
10.3. Understanding contamination and adulterations
10.4. Good practices for food storage

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 10.5. International organizations and agreements in food standards, quality, research and
trade
10.6. Food Safety Management Systems

Unit 10: Food Microbiology and Foodborne Diseases 4 Hrs.

11.1 Food Microbiology and Foodborne diseases
11.2 Food spoilage and its process
11.3 Food preservation and its practices
11.4 Beneficial role of microorganisms and food storage
11.5 Importance of safe food handling

Unit 11: Food Quality and standards 4 Hrs.

12.1 Food quality and food standards
12.2 Hazard analysis and critical control point (HACCP)
12.3 Genetically modified food and artificial food
12.4 Risk Assessment and Accreditation in food sector
12.5 Food labeling and packaging
12.6 Food standards and regulations in Nepal

Practical

Unit 1: Study zoonotic diseases at community level 4 Hrs.

Unit 2: Study rural community on one health aspect 2 Hrs.
Unit 3: Visit nearby human health center to know the common zoonotic 4 Hrs.
diseases present in the area
Unit 4: Visit nearby veterinary health center to know the common zoonotic 4 Hrs.
diseases present in the area
Unit 5: Handle milk and milk products on food safety perspective 2 Hrs.
Unit 6: Common adulteration practices in milk and milk products 2 Hrs.
Unit 7: Handle meat and meat products on food safety perspective 2 Hrs.
Unit 8: Handle eggs on food safety perspective 2 Hrs.
Unit 9: Handle fish on food safety perspective 2 Hrs.
Unit 10: Identify common zoonotic diseases transmissible from milk, meat, 2 Hrs.
eggs and fish
Unit 11: Visit a nearby live animal market to assess biosecurity and hygiene 2 Hrs.
measures
Unit 12: Visit a nearby slaughterhouse market to assess biosecurity and 2 Hrs.
hygiene measures

Reference Books:

1. Acha, P.N. and B. Szyfres (1989). Zoonoses and Communicable disease common to
man and animals (second edition). Pan American Health Organization, USA.
2. Krauss, H., Schieffer, H.G., Slenczka, W., Weber, A. and Zahner, H. (2003). Zoonoses:
Infectious diseases transmitted from animals to human being. Amer Society for
Microbiology.
3. Atlas, R. M. and Maloy, S. (2014). One Health: People, Animals, and the Environment
(ASM Books) 1st Edition, Amer Society for Microbiology.

103
 Fundamentals of Aquaculture and Fisheries
(AG2205PS)
Year: II Total: 5 hours /week
Semester: II Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course description:
This course is designed to basic knowledge of fish, fisheries, aquaculture, desirable
characters fish and biology of cultivated aquaculture species. This course equips the
students with basic knowledge and skill about the principles and practices of aquaculture
including fish farming, cage fish culture, fish breeding, management of common of disease
and parasites, live transportation and marketing of fish.
Course objectives:
After completion of this course students will be able to:
1. Explain the importance of Aquaculture;
2. Compare different types fish farming system;
3. Explain cultivated and food fishes of Nepal;
4. Identify common fish diseases in Nepal;
5. Perform fish culture.
Course Contents:
Theory
Unit 1: Introduction to Fisheries: 7 Hrs.
1.1. Definition of Fish, fisheries and aquaculture
1.2. General character of Fish
1.3. General morphology of Fish: external features, scale and fin of fishes
1.4. Taxonomy of the fishes of Nepal
1.5. Desirable characters and biology of fish for culture Overview of entrepreneur and
entrepreneurship
Unit 2: Pond, cage and pond fish culture: 10 Hrs.
2.1 Fish farming system, extensive, semi-intensive, intensive and super intensive
2.2 Cage and pen fish culture in Nepal
2.3 Monoculture
2.4 Polyculture
2.5 Integrated fish culture
2.6 Raceway culture
Unit 3: Water quality and pond management: 10 Hrs.
3.1. Desirable range of water quality parameter
3.1.1. Temperature
3.1.2. Dissolved oxygen
3.1.3. pH
3.1.4. Planktons
3.1.5. Turbidity
3.2. Pond management
3.2.1. Pond liming
3.2.2. Pond fertilization
3.2.3. Food and feeding

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 3.2.4. Aquatic weeds and their control
3.2.5. Predatory fish and their control
Unit 4: Fish breeding: 10 Hrs.
4.1. Role of fish seed in fish culture
4.2. Identification of brood fish and their management
4.3. Types of fish breeding
4.4. Natural, semi-artificial and artificial breeding
4.5. Induced breeding
4.6. Spawning of fish
4.7. Incubating and hatching
4.8. Hatchling and rearing
4.9. Transfer to nursery pond
Unit 5: Common fish diseases and parasites: 8 Hrs.
1.1 Common fish parasites and diseases in Nepal
5.1.1 Causes and etiology
5.1.2 Symptoms and species affected
5.1.3 Types of fish disease, infectious and non-infectious
1.2 Protozoan fish disease, causal organism, symptom and control measures
1.3 Fungal fish disease, causal organism, symptom and control measures
1.4 Bacterial fish disease, causal organism, symptom and control measures
1.5 Worm and crustacean fish disease, causal organism, symptom and control measures
1.6 Non-infectious disease caused by water quality, nutritional and control measures
Practical
Unit 1: Identify external and internal body parts of fish 2 Hrs.
Unit 2: Collect and identify fishes of Nepal of least 4 orders 4 Hrs.
Unit 3: Identify of cultivated exotic and indigenous fish species 3 Hrs.
Unit 4: Collect water sample 2 Hrs.
Unit 5: Record water temperature and pH 2 Hrs.
Unit 6: Record dissolved oxygen and turbidity 2 Hrs.
Unit 7: Collect and identify planktons 2 Hrs.
Unit 8: Fertilize/manure fish pond 2 Hrs.
Unit 9: Identify aquatic weeds and predatory fish 2 Hrs.
Unit 10: Formulate fish ration 2 Hrs.
Unit 11: Identify brood fish and breeding equipment 2 Hrs.
Unit 12: Extract the pituitary gland of fish 2 Hrs.
Unit 13: Collect/identify/control common parasites of fish 3 Hrs.

References:
1. Shrestha, M.K., Pandit, N.P. (2007). Principles of aquaculture (2nd ed.). Department of
Aquaculture, Institute of Agriculture and Animal Science, Rampur, Chitwan, Nepal.
2. Augusty, K.T. (1979). Fish farming in Nepal. Archana Printers & Publisher,
Kottayam 29, India.
3. Brown, E.E. & Gratzek, J.B. (1992, June). Fish farming hand book. Van Nostrand
Reinhold company, New York. doi.org/10.1002/rrr.3450070212
4. Shrestha, T.K., & Jha, D.K. (1993). Introduction to fish culture. Institute of
Agriculture and Animal Science, Rampur, Chitwan, Nepal.
5. Woynarovich, E. (1975). Elementary guide to fish culture in Nepal. Food and
Agriculture Organization of the United Nations, Rome.

105
 Agri-Economics and Farm Management
(AG2206PS)
Year: II Total: 6 hours /week
Semester: II Lecture: 4 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course description:
This course is designed to provide the knowledge on basic economics and farm
management skills based on economic principles. The entire course deals with explaining
the introduction, importance, assumptions and limitations of economics. The course deals
with concerns of consumers’ behavior, cost concepts and market types. Similarly, in the
part of Farm Management, the course covers introduction, importance and problems of
farm management in Nepal. It deals with production relationships and principals involved
in farm management decisions. The course also covers the aspects of farm planning, farm
budgeting, farm inventory and records keeping, farm efficiency measures and farm
business.

Course objectives:
After completion of this course students will be able to:
1. Describe the general concept and principle of economics particularly in relation to
production, marketing, distribution and consumption;
2. Draw the profit maximization condition under various production relationships;
3. Prepare an effective farm plan and farm budget;
4. Prepare and maintain farm records;
5. Analyze farm efficiency;
6. Locate risks and risk mitigating strategies in agriculture.

Course Contents:
Theory
Unit 1: Introduction to Economics: 4 Hrs.
1.1. General definition and assumptions of Economics
1.2. Definition of economics given by Adam Smith, Characteristics, Criticism
1.3. Marshall’s welfare definition of economics, Characteristics, Criticism
1.4. Robin’s Scarcity definition of economics, Characteristics, criticism
1.5. Comparison between Marshall and Robin’s definition of Economics
1.6. Importance, Subject matter and Limitation of Economics

Unit 2: Basic concepts of Economics: 2 Hrs.

2.1. Concept of goods, utility, value, price, wealth, production, consumption,
equilibrium and margin

Unit 3: Consumer’s Behavior: 3 Hrs.

3.3. Concept and assumptions of ordinal and cardinal approach of utility measurement
3.4. Concept, assumption, explanation and exceptions of law of diminishing marginal
utility
3.5. Indifference curve and its properties.
3.6. Concept of price line/budget line, marginal rate of substitution, consumers

106
Unit 4: Demand and Law of Demand: 3 Hrs.
4.1 Definition and determinants of demand
4.2 Law of demand (concept, explanation and exceptions)
4.3 Movement and shift in demand curve
4.4 Elasticity of demand and its types
4.5 Definition and concept of price elasticity, income elasticity and cross elasticity of
demand

Unit 5: Demand and Law of Supply: 2 Hrs.

5.1 Definition and determinants of supply
5.2 Law of supply (concept, explanation and exceptions)
5.3 Movement and shift in supply curve
5.4 Concept of elasticity of supply and its types

Unit 6: Concept of Cost and Revenue 3 Hrs.

6.1 Cost and its types
6.2 Concept of various long run and short run cost curve
6.3 Relation between average cost and marginal cost, average variable cost and
marginal cost, Short run and long run cost curve
6.4 Concept of Revenue
6.5 Concept of Average revenue, marginal revenue and their relationship
6.6 Uses of cost and revenue concept

Unit 7: Market and its types 4 Hrs.

7.1 Definition of market and classification of market on basis of competition.
7.2 Concept of perfect competitive market (Definition, characteristics, price and output
determination)
7.3 Concept of monopoly market (Definition, characteristics, price and output
determination)
7.4 Concept of monopolistic market (Definition and characteristics)

Unit 8: Factors of Production 3 Hrs.

8.1 Land (Definition and characteristics), Rent (Definition and types) and Quasi-rent
8.2 Labour (Definition and characteristics) and Wage (Definition and types)
8.3 Capital (Definition, characteristics and types) and Interest (Definition and types)
8.4 Organization (Definition and characteristics) and Profit (Definition and types)

Unit 9: Introduction to Farm Management 3 Hrs.

9.1 Concept of farm management
9.2 Nature/ Characteristics of farm management
9.3 Scope of farm management
9.4 Importance of farm management
9.5 Problem related to farm management

Unit 10: Management of farm resources 2 Hrs.

10.1 Concept of land, labour, mechanization, farm layout
10.2 Interrelationship between various component of farming system

Unit 11: Input-Input Relationship (Factor-Factor Relationship) 3 Hrs.

11.1 Concept of isoquant, iso-cost line, marginal rate of technical substitution, price
ratio, isocline, ridge line and expansion path.

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11.2 Substitution in factor-factor relationship (Fixed Proportion Combination,
increasing rate, Decreasing rate and Constant Rate of Substitution)
11.3 Characteristics of isoquant
11.4 Least cost combination and different methods of calculating least cost
combination

Unit 12: Output-Output Relationship (Product-Product Relationship) 3 Hrs.

12.1 Concept of production possibility curve (PPC), iso-revenue line, marginal rate of
product substitution
12.2 Types of product-product relationship (joint product, complementary product,
supplementary product, competitive product and antagonistic product)
12.3 Profit maximization under output-output relationship

Unit 13: Input-Output Relationship (Factor-Product Relationship) 4 Hrs.

13.1 Concept of input-output relationship and production function
13.2 Law of return
13.3 Three regions of production function
13.4 Relation between TP and MP, AP and MP

Unit 14: Principles Involved in Farm management decision 6 Hrs.

14.1 Principle of diminishing return
14.2 Cost principle
14.3 Principle of factor substitution
14.4 Principle of combining enterprises
14.5 Principle of equi-marginal return
14.6 Principle of comparative advantage
14.7 Principle of time comparison
14.8 Opportunity cost principle

Unit 15: Farm Planning and budgeting 5 Hrs.

15.1 Definition, types and characteristics of good farm planning
15.2 Definition of farm budgeting
15.3 Brief concept about types of farm budgeting (complete, partial and enterprise
budgeting)
15.4 Steps in farm planning and budgeting

Unit 16: Farm Record Keeping and Depreciation 4 Hrs.

16.1 Brief Concept of Balance Sheet, Income Statement and Cash Flow Statement
16.2 Definition of farm inventory and process of taking farm inventory
16.3 Concept of depreciation and methods of calculating depreciation

Unit 17: Farm Efficiency Measure 4 Hrs.

17.1 Concept of farm efficiency
17.2 Measuring farm efficiency (physical efficiency and financial efficiency)

Unit 18: Risk and Uncertainty 2 Hrs.

18.1 Concept of risk and uncertainty
18.2 Types of risk and uncertainty in Nepalese agriculture
18.3 Management of risk and uncertainty in farm

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 Practical
Unit 1: Calculate least cost combination 2 Hrs.
Unit 2: Calculate optimum product combination 2 Hrs.
Unit 3: Categorize three regions of production function 2 Hrs.
Unit 4: Prepare enterprise and partial budget 4 Hrs.
Unit 5: Prepare income statement and balance sheet 4 Hrs.
Unit 6: Calculate depreciation of farm assets 2 Hrs.
Unit 7: Calculate farm efficiency 3 Hrs.
Unit 8: Prepare farm inventory 3 Hrs.
Unit 9: Locate agriculture risk and mitigation practices adopted by farmers 3 Hrs.
Unit 10: Report farming practices and system adopted by farmers 3 Hrs.
Unit 11: Compare of time value of money 2 Hrs.

References:
1. Chopra, P.N. (2000). Principle of economics. Kalyani Publishers, New Delhi.
2. McConnel, C.R. (1975). Economics: Principles, problems and policies. McGraw-
Hill, USA.
3. Johl, S. S., & Kapoor, T. R. (1973). Fundamentals of farm business management.
Kalyani Publishers, New Delhi.
4. Kay, R.D., & Edwards, W. M. (1994). Farm management. McGraw Hill, Inc., New
Delhi.
5. Shankhyan, P. L. (1983). Introduction to farm management. Tata, McGraw-Hill,
Co. Ltd., New Delhi.

109
Third Year/ First Semester

110
 Introductory Poultry Production & Management
(AG3101AS)

Year: III Total: 6 hours /week

Semester: I Lecture: 4 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course description:
This course is designed to provide the basic knowledge and skills on poultry farming
including breeds of chicken, housing, care and management of broiler and layer chicken
for commercial farming and hatchery. It also aims to provide fundamental knowledge of
marketing of chicken meat and eggs. The entire course deals with acquiring, and developing
knowledge, skills and confidence that are necessary to commence and run a commercial
poultry production and hatchery management.

Course objectives:
After completion of this course students will be able to:
1. know the scope and importance of poultry farming in Nepal;
2. Identify different breeds of chicken;
3. Design poultry house for commercial farming and hatchery;
4. Perform care and management of chicks, grower and layers;
5. Explain poultry breeding;
6. Explain feeds and feeding of poultry;
7. Develop marketing skills of meat and eggs.

Course Contents:
Theory

Unit 1: Introduction, scope, history, problem, prospect and strategy of poultry

farming in Nepal 5 Hrs.
1.1 Introduction of poultry production in Nepal
1.1.1 History, scope and importance of poultry production in Nepal
1.1.2 Present status (statistics), problems and prospects of poultry production in
Nepal
1.2 Government policies for poultry farming, feed and hatchery industry in Nepal
1.2.1 Government policies, norms, rules and regulation for poultry industry
1.2.2 Government and private chicken hatchery
1.3 Common terminologies used in poultry husbandry practices
1.3.1 Terminology: Poultry, broiler, layer, pullet, capon, rooster, incubation,
fumigation, hatch, etc.

Unit 2: Commonly used chickens breeds 10 Hrs.

2.1. Asiatic breeds of chickens
2.1.1. Brahma, Cohchin, Langsan
2.2. Meditarrian breeds of chickens
2.2.1. Leghorn, Minorka
2.3. American breeds of chickens
2.3.1. Rode Island Red, New Hampshire, Plymouth Rock

111
2.4. English breeds of chickens
2.4.1. Austrolarp, Sussex
2.5. Common hybrid layers
2.5.1. Hyline brown, Lomann, Isha brown, Hisex brown, Babcoc,
2.6. Common hybrid broilers
2.6.1. Cob 500, Hubbard, Arbor Acre, Ross, Vencob etc.
2.7. Dual purpose hybrid chickens
2.7.1. Giriraj, Kadaknath
2.8. Nepali local chickens
2.8.1. Sakini, Ghati khuile (naked neck), Pwuankh Ulte

Unit 3: External and internal body parts of chickens 3 Hrs.

3.1. External and internal body parts of chicken
3.1.1. External body parts of chicken
3.1.2. Internal body parts of chickens:
3.2. Structure of eggs
3.2.1. Internal structure of eggs
3.2.2. Nutrient composition of eggs
3.3. Egg grading practices

Unit 4: Housing system of poultry 6 Hrs.

4.1. Explain housing system of poultry
4.2. Housing system: Explain deep litter housing system of poultry
4.2.1. Floor space requirements in different age groups
4.2.2. Purpose of farming: breeding/commercial
4.3. Site selection for poultry farm construction
4.4. Explain poultry shed construction
4.4.1. Poultry shed Lay out
4.4.2. Construction materials for poultry shed
4.4.3. Standard space (area) requirement for different types of birds
4.4.4. Litter management: litter condition, application of lime and bleaching
powder
4.4.5. Thickness of litter in summer and winter months
4.5 Modern houses: Environment controlled closed house

Unit 5: Poultry equipment and medications 3 Hrs.

5.1. Common poultry equipment
5.1.1. Feeder, Drinker, Nest box, Hover, Perches, Weighing balance, Debeaker,
etc.
5.2. Common managemental practices of poultry farming
5.2.1. feeding, watering, lighting, racking, egg collection, grading and culling of
birds

Unit 6: Care and management of poultry birds: 13 Hrs.

6.1. Brooding preparation
6.1.1. Installation of hover, height of brooder, chick guard, fitting light,
temperature maintaining, litter placing, checking water sources, emergency
light source, etc.
6.2. Care and management of day-old chicks (0-8 weeks)

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6.3. Receiving chicks from reliable hatchery, maintaining biosecurity, feeding practices
of chicks, incorporation of electrolytes, vitamin and antibiotics in feed or water in
order to prevent early chick mortality, vaccination, record keeping
6.4. Care and management of growers (8-18 weeks)
6.4.1. Bio-security measure, feeding practices of growers, feed restriction,
reducing artificial light, molting, debeaking, vaccination, vitamin and
antibiotics supplement, record keeping
6.5. Care and management of laying birds (18 weeks and above)
6.5.1 Bio-security measure, feeding practices in layer, increasing artificial light,
culling and selection of layer and non-layer, vaccination, vitamin and
antibiotics supplement, record keeping
6.6. Care and management of broilers
6.6.1 Bio-security measure, feeding practices in layer, increasing artificial light,
culling and selection of layer and non-layer, vaccination, vitamin and
antibiotics supplement, record keeping

Unit 7: Hatchery Management 6 Hrs.

7.1 Simple concepts of hatchery design and setup
7.2 Basic equipment and machineries for hatchery establishment
7.3 Selection, handling, and storage of eggs for hatching
7.4 Hatchery eggs fumigation
7.5 Hatchery Processes: Incubation (setting, candling, transfer and hatching)
7.6 Selection, handling and storage of sellable chicks
7.7 Hatchery vaccination
7.8 Chicks handling and transportation

Unit 8: Medication, vaccination, debeaking and deworming of birds 5 Hrs.

8.1. Common medication and their uses in poultry farming
8.1.1. Electrolytes, multivitamins, mineral supplements, anthelmintics, probiotics,
etc.
8.1.2. prudential uses of antibiotics and antimicrobials
8.2. 8.2 Vaccine and vaccination in poultry, basic concepts of vaccine and vaccination
8.2.1 Vaccination schedule for broiler
8.2.2 Vaccination schedule for layer chicken
8.2.3 Vaccination method
8.2.4 Precaution to be taken for vaccination
8.3. Cold chain maintenance of vaccine during storage, handling, and transport
8.4. Debeaking in layers and breeders' birds
8.4.1 Purpose of debeaking, age and method of debeaking, precaution to be taken
8.5. 8.5 Deworming chicken
8.5.1 Anthelmintic used in poultry, dose of anthelmintic, method of deworming
(with feed/water)

Unit 9: Stress management in poultry 2 Hrs.

9.1. Protect birds from hot weather
9.1.1. Summer season management of poultry
9.2. Protect birds from chiller weather
9.2.1 Winter season management of poultry

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Unit 10: Routine poultry farm operation and record keeping 5 Hrs.
10.1. Perform daily farm operation in poultry farm
10.1.1. Selection of layer and non-layer birds
10.1.2. Grading and culling practices of birds
10.2. Record keeping of poultry farm
10.2.1 Calculation and record keeping of feed and water intake
10.2.2 Record of medication and weekly/daily weight gain of birds
10.2.3 Egg collection practices and record keeping of egg production
10.3. 10.3 Management and record keeping of sales and dead birds
10.3.1 Management and record keeping of dead birds
10.3.2 Management and record keeping of other farm wastes

Unit 11: Common diseases and parasites of poultry 2 Hrs.

11.1. Common infectious and non-infectious diseases of poultry
11.2. Farm Hygiene and biosecurity

Practical

Unit 1: Identify common poultry breeds of chicken 2 Hrs.

Unit 2: Study external body parts of chicken 2 Hrs.
Unit 3: Study digestive organs of poultry 2 Hrs.
Unit 4: Study of reproductive organs of poultry 2 Hrs.
Unit 5: Perform selection and culling in chicken 2 Hrs.
Unit 6: Identify common poultry tools and equipment 2 Hrs.
Unit 7: Perform poultry farms disinfection before and after arrival of chicken 2 Hrs.
Unit 8: Perform debeaking practices in layers 2 Hrs.
Unit 9: Perform deworming practices in birds 2 Hrs.
Unit 10: Perform vaccination in broilers and layers 2 Hrs.
Unit 11: Perform site selection and lay out of poultry farm 2 Hrs.
Unit 12: Perform site selection and lay out of hatchery 2 Hrs.
Unit 13: Visit of local poultry farms 2 Hrs.
Unit 14: Perform biosecurity measures and disinfection in poultry farm 2 Hrs.
Unit 15: Perform postmortem examination of poultry for disease diagnosis 2 Hrs.

Reference books

1. Banerjee, G.C. (2000). A textbook of Animal Husbandry (8th ed.). Oxford and IBH
Publishing Co. Pvt. Ltd.
2. Charles, T.B., & Stuart, H.O. (2011). Commercial Poultry Farming.
3. Singh, R.A. (2017). Poultry Production. Kalyani Publishers, India.

114
 Introductory Veterinary Laboratory Techniques
(AG3102AS)

Year: III Total: 5 hours /week

Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course Description
This course is designed to provide basic knowledge in laboratory techniques of disease
diagnosis, commonly used terminologies in laboratory techniques and animal handling.
Basically, this course is based on practical work of the students which is useful in their
daily laboratory work for disease diagnosis in the hospital or even in the field. The course
includes faecal examination which is the most used laboratory work in the routine diagnosis
of parasitic burden while microbiological work helps in the proper diagnosis of animal
diseases.
Course Objectives
After completion of this course students will be able to:
1. Explain the importance of lab techniques;
2. Describe basic laboratory techniques in disease diagnosis;
3. Perform lab examinations in veterinary hospitals/laboratories;
4. Demonstrate the general skill in laboratory and disease diagnosis in animal;
5. Apply technical skills in disease diagnosis investigation for proper treatment.

Course Contents
Theory

Unit 1: Common laboratory equipment and their functions 10 Hrs.

1.1 Common terms related to lab equipment: e.g. sterilization, autoclaving, moist heat,
dry heat, refrigeration, deep freezing, distillation etc.
1.2 Principle behind handling veterinary laboratory equipment
1.3 Functions and safety of laboratory and lab. equipment
1.4 Identification and differentiation of instrument, e.g. Microscope: (simple,
compound and binocular), Autoclave, Incubator, Hot air oven, Refrigerator,
Centrifuge, Distillation set, Water bath, pH Meter , Colorimeter and Weighing
balance

Unit 2: General laboratory procedures 5 Hrs.

2.1. Definition, importance and use of lab procedures, safety measure of lab procedure
Sterilization, disinfectant and antiseptics Storage of chemicals, reagents and
vaccines
2.2. Cold chain maintenance
2.3. Collection, dispatch and receiving of samples
2.4. Factors affecting laboratory procedures

115
Unit 3: Parasitology 7 Hrs.
3.1. Definition of parasites and Parasitology
3.2. Common internal parasites of livestock and poultry
3.3. Terminology used in veterinary parasitology
3.4. Faecal sample collection
3.5. Faecal examination methods
3.6. Common external parasites of livestock and poultry
3.7. Skin scraping test

Unit 4: Hematology 8 Hrs.

4.1. Introduction of blood and its constituents
4.2. Importance and function of blood
4.3. Precautions while taking and handling of blood samples
4.4. Types of blood cells
4.5. Blood sample collection methods
4.6. Total count of RBC Total count of WBC Differential count of WBC Collection of
blood serum Hemoglobin estimation
4.7. Basic interpretation of data of blood test/analysis

Unit 5: Urine Analysis 2 Hrs.

5.1. Urinary system
5.2. Terminologies used in urine analysis
5.3. Urine and its constituents
5.4. Urine sample collection, handling and dispatch
5.5. Routine examination of urine and result interpretation

Unit 6: Microbiology 10 Hrs.

6.1. Definition of microbes and microbiology.
6.2. Merits and demerits of microbes and microbiology.
6.3. Preparation and storage of media
6.4. Sample collection, handling and dispatch for bacteriology
6.5. Inoculation of media from various types of specimen
6.6. Examination of culture
6.7. Bacterial colony morphology and bacterial morphology
6.8. Gram’s staining methods
6.9. Antibiotic sensitivity test and its interpretation
6.10. Examination of milk CMT and result interpretation.
6.11. Milk culture for bacteria

Unit 7: Post-mortem examination of livestock and poultry 3 Hrs.

7.1. Definition of post-mortem, time period of post-mortem
7.2. Anatomy and organs of livestock and poultry
7.3. Terminologies used in post-mortem Procedure of post-mortem of poultry, pigs
and small ruminants
7.4. Importance of post-mortem, interpretation of post-mortem examination

116
 Practical
Unit 1: Identify common veterinary laboratory equipment 1 Hr.
Unit 2: Operate the microscope 1 Hr.
Unit 3: Prepare and clean glassware 1 Hr.
Unit 4: Perform sterilization 1 Hr.
Unit 5: Use antiseptics 1 Hr.
Unit 6: Use disinfectants 1 Hr.
Unit 7: Identify Morphology of trematodes 1 Hr.
Unit 8: Identify Morphology of nematodes 1 Hr.
Unit 9: Identify Morphology of Cestodes 1 Hr.
Unit 10: Identify of parasite eggs by faecal examination 1 Hr.
Unit 11: Identify external parasites 1 Hr.
Unit 12: Identify mange mites by skin scraping test 1 Hr.
Unit 13: Collect blood 1 Hr.
Practical 14: Prepare blood smear 1 Hr.
Unit 15: Count total RBC 1 Hr.
Unit 16: Count total WBC 1 Hr.
Unit 17: Perform differential count of WBC 1 Hr.
Unit 18: Estimate hemoglobin 1 Hr.
Unit 19: Prepare blood serum 1 Hr.
Unit 20: Identify blood protozoa 1 Hr.
Unit 21: Perform routine examination of urine 1 Hr.
Unit 22: Prepare bacteriological media 1 Hr.
Unit 23: Inoculate bacterial samples 1 Hr.
Unit 24: Prepare pure culture 1 Hr.
Unit 25: Perform stocking of bacteria 1 Hr.
Unit 26: Identify bacteria through Gram’s staining method identification of 1 Hr.
bacteria
Unit 27: Perform antibiotic sensitivity test (AST) 1 Hr.
Unit 28: Examine milk by California Mastitis Test (CMT) 1 Hr.
Unit 29: Perform post-mortem (PM) examination of livestock 1 Hr.
Unit 30: Perform post-mortem (PM) examination of Poultry 1 Hr.

Reference books:
1. Dhakal, I.P. Laboratory Manual on Veterinary Microbiology and Parasitology.
IAAS, Rampur.
2. Dhakal, I.P. Laboratory Manual on Disease of Farm Animals. IAAS, Rampur
3. Sah, N., & Jalen, P. Laboratory Manual of dairy Science
4. Sastry, G. A. (2016). Veterinary Clinical Pathology. CBS publisher and distributors
Pvt. Ltd., New Delhi, India

117
 Basics of Animal Product Technology - II
(Meat, Fish and Wool)
(AG3103AS)
Year: III Total: 4 hours /week
Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2/2 hours/week
Lab:
Lab: hours/week
Course Description
This course is designed to provide information on importance and status of meat, fish and
wool industry in Nepal. The course provides concept of organic meat, fish and wool
production, the course includes physico-chemical properties of meat and fish, nutritive
value and phenomena of conversion of muscles to meat and fish. The course includes meat
and fish processing and quality evaluation, methods of meat preservation and post
slaughtering process of meat and fish. The course includes sheep production practices,
Physico-chemical properties of fibers, grading and type of wool, testing and characteristics
of wool and post shearing operations of fiber.
Course Objectives
After completion of this course students will be able to:
1. Describe the production and processing of meat, fish and wool;
2. Evaluate quality of meat, fish and wool;
3. Process meat, fish and wool for human use.
Course Contents
Theory

Unit 1: Introduction 4 Hrs.

1.1 Meat and Wool Industry in Nepal
1.2 Meaning and terminology related to Meat & Wool Industry
1.3 Importance of Meat and Wool Industry in Nepal
1.4 Concept of organic meat and Wool production

Unit 2: Meat and its properties 4 Hrs.

2.1 Composition of meat in brief
2.2 Nutritive value of meat brief
2.3 Structure of muscles and phenomenon involved in the conversion of muscle to
meat
2.4 Physical and chemical properties of meat in brief.

Unit 3: Meat Processing and its quality evaluation 5 Hrs.

3.1 Types of meat products in brief
3.2 Slaughtering practices of meat
3.3 Microbiology of meat in brief
3.4 Evaluation and grading of meat
3.5 Skin and hide processing

118
Unit 4: Meat Preservation methods 5 Hrs.
4.1 Importance of meat preservation in Nepal
4.2 Chilling and freezing
4.3 Curing, smoking and dehydration
4.4 Canning and radiation
4.5 Meat cutting and packaging for marketing

Unit 5: Post Slaughtering Process of Meat 3 Hrs.

5.1 Post-mortem examination
5.2 Uses of slaughtering by-products
5.3 HACCP for slaughtering house

Unit 6: Fish Processing, quality evaluation and processing 5 Hrs.

6.1 Nutritive value to fish
6.2 Harvesting fish for human consumption
6.3 Fish processing methods
6.4 Fish processing and their procedures
6.5 Evaluation and grading of fish
6.6 Preservation of processed fish for human food

Unit 7: Sheep Production 4 Hrs.

7.1 Sheep is useful as a Milk, Meat and Wool Production
7.2 Impact of climate and environmental stress on Sheep production
7.3 Improvement needed in management and feeding of Sheep

Unit 8: Physical and Chemical properties of fiber 4 Hrs.

8.1 Properties of true wool
8.2 Physical properties of wool
8.3 Chemical properties of wool
8.4 Factors affecting the quality of wool

Unit 9: Grading and types of fiber 4 Hrs.

9.1 Development of follicles in brief
9.2 Standard of fibers
9.3 Screening of qualitative wool on the basis of purity and non-purity characteristics
9.4 Selection and grading of wool

Unit 10: Testing and characteristics of qualitative fibers 4 Hrs.

10.1 Different methods of measurement of fibers
10.2 Measurement of fiber dimension
10.3 Fiber surface morphology
10.4 Orientation degree of fiber
10.5 Microscopic examination of fiber

Unit 11: Post shearing operations 3 Hrs.

11.1 Washing and Blending
11.2 Spinning and Carding
11.3 Weaving and Fulling and Finishing
11.4 Chemical finishes

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 Practical
Unit 1: Identify commonly used meat and wool processing equipment 1 Hr.
Unit 2: Prepare layout of slaughtering house and identify slaughtering procedures of
animals 1 Hr.
Unit 3: Perform Post slaughtering evaluation and eating quality of meat 2 Hrs.
3.1 Perform post slaughtering evaluation like appearance, texture, marbling,
WHC, structure of connective tissues, firmness etc.
3.2 Judge of eating quality like flavor, texture, tenderness, appearance, juiciness
and sensory evaluation
Unit 4: Prepare comminuted and emulsified meat products e.g., Ham, Bacon, Sausage,
Meat loaf, Dry meat 2 Hrs.
4.1 Prepare Ham and Bacon in lab
4.2 Prepare Sausages
4.3 Prepare Meat loaf and Dry meat
Unit 5: Identify the process of meat inspection and quality evaluation
2 Hrs.
Unit 6: Process and inspect quality of fish for human food
Unit 7: Identify quality of fibers and judge the wool 1 Hr.
Unit 8: Study development of follicle, related gland and secretion of fiber production1 Hr.
Unit 9: Perform tests for identification of wool 1 Hr.
Unit 10: Identify wool made products, their market and trend in Nepal 1 Hr.
Unit 11: Judge Biosecurity in meat, fish, and wool processing units 1 Hr.
Unit 12: Visit to the meat, fish, and wool processing plant near by institute 1 Hr.

Reference books:
1. Warris, P.D. (2000). Meat science: An introductory textbook. CABI, Publishing,
UK.
2. Sharma, B.D. (1999). Meat and meat product technology. Jaypee Brothers, Medical
Publisher Pvt. Ltd., New Delhi, India.
3. Cutting, C.L. (2002). Fish: Processing and preservation. Vedams eBooks Pvt. Ltd.,
New Delhi, India
4. Crean, D., & Bastian, G. (1996). Sheep and wool production (Practical Farming).
Butterworth Architecture, Oxford, UK.

120
 Fundamentals of Animal Waste Management
(AG3104AS)
Year: III Total: 4 hours /week
Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2/2 hours/week
Lab:
Lab: hours/week
Course description:
This course is designed to provide knowledge on agricultural waste, their utilization and
management, insight on opportunities and challenges of animal waste management, its
impact on environment. The course comprises of principles of agriculture and livestock
waste management systems, components livestock waste management systems, types of
livestock waste, their handling, nutrient recycling, and knowledge about the formulation of
waste management plan.

Course objectives:
After completion of this course students will be able to:
1. Design animal waste management systems with an emphasis on systems for
livestock and poultry operations;
2. Develop an animal waste management system that manages the waste from its
production through its utilization;
3. Utilize the total systematic approach to animal waste management systems;
4. Perform animal waste treatment and apply solid animal waste in the soil.

Course contents
Theory

Unit 1: Animal waste concept, generation, utilization, and management 6 Hrs.

1.1 Introduction of animal waste, definition, and waste classification
1.2 Animal waste generation
1.2.1 Waste from cultivation activities
1.2.2 Waste from livestock and Poultry production
1.2.3 Waste from Aquaculture
1.3 Waste utilization routes
1.3.1 Fertilization
1.3.2 Anaerobic digestion
1.3.3 Absorbents in the elimination of heavy metals
1.3.4 Pyrolysis
1.3.5 Animal feed
1.3.6 Direct combustions

Unit 2: Animal waste: Opportunities and Challenges 3 Hrs.

2.1 Principles associated with manure management
2.2 Generation of energy and the nutrient from the animal waste
2.3 Livestock waste and its impact on the environment: effect of waste on water, air,
soil and animal resources followed by geology and ground water considerations
2.4 Pathogens in animal waste and the impact of waste management practices

121
Unit 3: Animal waste management plan 8 Hrs.
3.1 Waste management plan definition, components of animal waste management
systems, concepts of nutrient recycle, essential steps involved in waste management
plan
3.2 The common methods of solid waste disposal: Open dumps, Sanitary landfills,
drainage, Incineration and Composting

Unit 4: Principles of animal waste management systems 3 Hrs.

4.1 “R” approach to AWM
4.2 Reduce the quantity and ill effects of waste generation by reducing the quantity of
waste
4.3 Reusing the waste products with simple treatments
4.4 Recycling the waste by using it as a resource to produce same or a modified product

Unit 5: Importance of livestock waste management 3 Hrs.

5.1 Livestock waste and its advantages and disadvantages in the agricultural systems
5.2 Sources of livestock waste
5.3 Characteristics of animal manure

Unit 6: Types of livestock waste 4 Hrs.

6.1 Solid waste (Dung, wasted feeding materials and soiled bedding materials)
6.2 Liquid waste (Urine and washed water)

Unit 7: Collection of livestock waste and the methods 3 Hrs.

7.1 Separate collection: solid and liquid waste
7.2 Flushing of both types of waste

Unit 8: Traditional Methods of livestock waste management along with their methods,
advantages and disadvantages 5 Hrs.
8.1 Dung cakes
8.2 Dumping in to heaps or pits
8.3 Composting
8.4 Direct application in the fields

Unit 9: Advanced methods of livestock waste management 10 Hrs.

9.1 Solid waste management
9.1.1 Bio-gas production
9.1.2 Vermicomposting
9.1.3 Pyrolysis
9.1.4 Soldier fly breeding: Black soldier fly larvae or grubs
9.1.5 Poultry litter management: Production of waste from poultry farm,
collection, storage, treatment, and utilization
9.2 Liquid waste management: Ammonia recycling
9.3 Carcass disposal
9.3.1 Concept and classification of carcass and dead animal disposal
9.3.2 Burial methods
9.3.3 Burning
9.3.4 Electric incinerators
9.4 Composting

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 Practical

1. Identify the various types of farm waste and refuses 1 Hr.

2. Identify the ways of disposal of farm sewage and farm refuses 1 Hr.
3. Estimate farm waste from organized as well as small scale livestock 1 Hr.
farms 1 Hr.
4. Identify the ways of disposal for carcass and dead animal 1 Hr.
5. Collect and dispose liquid farm wastes 1 Hr.
6. Collect and dispose of solid farm wastes 1 Hr.
7. Collect and transport farm waste 1 Hr.
8. Prepare compost of farm wastes (manure, dead animals, etc.) 1 Hr.
9. Observe process and advantages of bio-gas plant 1 Hr.
10. Prepare Bio-fertilizer from farm wastes 1 Hr.
11. Observe rendering: a method to recycle farm waste resources 1 Hr.
12. Perform farm disinfection and biosecurity
13. Manage farm wastes for effective fly and rodents control
14. Identify health implication of farm wastes
15. Visit to nearest water recycling and purification plant

Reference books:

1. Awan, A. N., & Khan, F. H. (2017). Farm waste management and disposal systems.
University of Agriculture, Faisalabad, Pakistan.
2. Loehr, R. (1974). Agricultural waste management, problems, processes, and
approaches (1st ed.). Academic Press.

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 Agriculture Extension and Communication
(AG3105PS)
Year: III Total: 6 hours /week
Semester: I Lecture: 4 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course description:
This course is designed to provide the knowledge and skills on different types and forms
of education, their philosophy, principles, objectives, process and practices. This course
will help to develop students’ understandings and ability to apply the knowledge of
agricultural extension system. This course also studies teaching and learning process,
communication process, rural leadership development and farmers’ training in agriculture
extension.

Course objectives:
After completion of this course, the students will be able to:
1. Explain importance of education and extension education and extension service;
2. Explain principle, philosophy, teaching and learning in agricultural extension;
3. Apply the knowledge of extension education in TOT, program planning, monitoring
and evaluation of agricultural extension programs;
4. Communicate effectively with individuals and group in variety of setting by using
different means of communication.
5. Apply the leadership styles in different set of community situation while
designing, implementing and evaluating the extension program;
6. Apply the knowledge of teaching learning theory, laws of learning and teaching
methods in different context and situation of adult learning.

Course Contents:
Theory

Unit: 1 Introduction to Education: 3 Hrs.

1.1. Meaning, concept and definition of education, and behavior change
1.2. Types of education: Formal, non-formal and informal
1.3. Role and importance of education in rural development

Unit: 2 Extension Education System in Nepal 10 Hrs.

2.1 Meaning, concept, origin and history of extension education
2.2 Objective, area and scope of extension education
2.3 Principles of extension education
2.4 Need and importance of extension education.
2.5 Historical development of agricultural extension in Nepal
2.6 Current Organizational structure of Agriculture and Livestock Development
(central, provincial & local govt)
2.7 agricultural Extension system and approaches used in Nepal
2.8 Present extension system used in Nepal

Unit: 3 Teaching and learning process 10 Hrs.

3.1 Meaning and concept of teaching and learning

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3.2 Elements and steps of teaching learning process
3.3 Theory of learning, Principles of learning and law of learning
3.4 Factor affecting adult learning
3.5 Extension teaching method: meaning concept and classification of teaching
methods
3.6 Extension teaching methods: Individual, Group, Mass method/contact
3.6 Audio-visual aids – Meaning, concept, nature and classification
3.7 Factors of consideration while selecting the teaching methods

Unit: 4 Communication process 12 Hrs.

4.1 Meaning and definition of communication, elements of communication
4.2 Basis of classification and types of communication
4.3 Development communication, meaning and concept ole of communication in
development
4.4 Function of communication in extension work
4.5 Principles of communication
4.6 Models of communication process
4.7 Types of communication channels
4.8 Barriers of communication
4.9 Feedback system of communication in communication process
4.10 ICT in agriculture: use, types function in Nepalese context and situation

Unit 5: Transfer of technology 5 Hrs.

5.1 Meaning of technology and transfer of technology, horizontal and vertical
technology transfer
5.2 Meaning and concept of adoption, diffusion and innovation, difference between
adoption and diffusion, attributes of technology
5.3 Adoption process,
5.4 Adopters category and their characteristics
5.5 Factor affecting adoption of innovation in decision making process

Unit 6: Program planning, monitoring and evaluation in extension 6 Hrs.

6.1 Meaning, concept and importance of program, planning and program planning.
6.2 Principle of program planning, types of program planning
6.3 Basic Steps in program planning of extension program
6.4 Program planning process in federal, provincial and local level govt
6.5 Meaning and concept of monitoring and evaluation of extension program
6.6 Designing an evaluation plan Basic steps in evaluating extension program

Unit: 7 leadership development 6 Hrs.

7.1 Meaning, concept, type of leader and leadership
7.2 Basic elements and importance of leadership in extension
7.3 Qualities/characteristics, role leader in community development
7.4 Selection and development of local leader

Unit: 8 Farmers’ training 5 Hrs.

8.1 Concept and definition of training, need of farmers training
8.2 Capacity and need assessment of farmers training
8.3 Designing and planning of farmers training Process of training
8.4 evaluating the training program
8.5 Development and management of training program

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Unit: 9 Motivation 3 Hrs.
9.1 Meaning, concept and definition of motivation
9.2 Purpose and process of motivation
9.3 Factor affecting motivation
9.4 Techniques of motivation
Practical
Practical Topic Time
Unit 1: Visit farming community and farmer’s group and observe the scale 6 Hrs.
of production types of farming, farming plan, components of
farming
Unit 2: Prepare individual level farm production plan 2 Hrs.
i) crop production
ii) livestock production
Unit 3: Visit, observe and interact with agriculture extension 8 Hrs.
offices/veterinary hospital and livestock service expert center and
study their organizational mechanism
Unit 4: Conduct farmers training need 2 Hrs.
Unit 5: Prepare pamphlet, leaflets and folders 2 Hrs.
Unit 6: Prepare radio/TV script, folk song, and one act drama 2 Hrs.
Unit 7: Participate and observe in fair, exhibition, field day and field tour 2 Hrs.
Unit 8: Conduct method demonstration 2 Hrs.
Unit 9: Conduct result demonstration 2 Hrs.
Unit 10: Prepare a training program 2 Hrs.

Reference books:
1. Ban, A.W., Den, V., & Hawkins, H.S. (1998). Agricultural extension. K. Jain for
CBS Publishers and Distributors, New Delhi, India.
2. Bhusan, V., & Sachdeva, D.R. (1994). An introduction to sociology. Kitab Mahal,
Allahabad.
3. Chitambar, J. V. (1973). Introductory rural sociology. Wiley Eastern Ltd., India.
4. Dongol, B. B. S. (2004). Extension education. Pratima Singh Dongol, Kathmandu,
Nepal.
5. Mathialagan, P. (2007). A textbook of animal husbandry & livestock extension.
International Book Distributing Co., Lucknow, India.
6. Nakkiran, S., & Ramesh, G. (2010). Research method in rural development. Deep
and Deep Publication Pvt. Ltd., New Delhi, India.
7. Sandhu, A. A. (1993). A textbook of communication process and method. Raju
Primlani for Oxford & IBH Publishing Company Pvt. Ltd., New Delhi, India.
8. Shankar Roa, C. N. (2011). Sociology: Principle of sociology with an introduction
to social thought. S. Chand & Company Ltd., New Delhi, India.

126
 Agribusiness, Marketing and Cooperative
(AG3106PS)
Year: III Total: 3 hours /week
Semester: I Lecture: 2 hours/week
Tutorial: hour/week
Practical: 2/2 hours/week
Lab:
Lab: hours/week
Course description:
This course is designed to provide the knowledge on agribusiness management,
agribusiness environment, organization, management function and human resource
development, investment appraisal criteria, business risk and uncertainty. The course also
introduces cooperatives and their significance in agriculture. On the marketing part of
course, it covers introduction to agricultural marketing, marketing function, and marketing
channel and marketing efficiency, supply chain, value chain and government intervention.

Course objectives:
After completion of this course students will be able to:
1. Describe general concept of agribusiness and cooperatives with relation to
production, distribution, marketing and consumption;
2. Appraise the investment in agriculture project;
3. Locate business risk and their management strategies;
4. Identify market linkage and market functions of different market actors;
5. Explain the effect of government intervention;
6. Calculate market efficiency.

Course Contents:
Theory

Unit 1: Introduction to Agribusiness Management: 2 Hrs.

1.1. Concept and definition of agribusiness and agribusiness management
1.2. Scope of agribusiness
1.3. Importance of agribusiness
1.4. Problem and prospects of agribusiness development in Nepal

Unit 2: Basic Concept of Firm, Plant and Industry: 2 Hrs.

2.1 Concept of firm, plant and industry
2.2 Interrelationship between firm, plant and industry

Unit 3: Agribusiness Environment: 1 Hr.

3.1 Business enabling environment

Unit 4: Organization, Management Function & Human Resource Development: 2 Hrs.

4.1 Organization and function of organization
4.2 Business management function
4.3 Managerial decision process in agribusiness
4.4 Human resource development and its function

Unit 5: Investment Appraisal Criteria 3 Hrs.

5.1 General concept of different discounting criteria of investment appraisal
5.2 General concept of different non-discounting criteria of investment appraisal

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Unit 6: Risk and Uncertainty: 2 Hrs.
6.1 Concept of risk and uncertainty and their types
6.2 Management of business risk

Unit 7: Cooperative: 3 Hrs.

7.1 Definition, principle and objectives of cooperative
7.2 Cooperative farming and its importance
7.3 Cooperative marketing and its importance
7.4 Role of cooperative in agriculture commercialization

Unit 8: Introduction to Agricultural Marketing: 3 Hrs.

8.1 Concept of agricultural market and marketing.
8.2 Importance and problem of agri-marketing
8.3 Marketing vs selling approach
8.4 Difference between marketable surplus and marketed surplus
8.5 Market intermediaries

Unit 9: Marketing Functions 3 Hrs.

9.1 Primary function: assembling, processing and dispersion
9.2 Secondary Function: standardization and grading, packaging, transportation,
storage, financing, risk bearing and selling
9.3 Marketing function given by Kohls and Uhl.

Unit 10: Marketing Channel and Marketing Efficiency 3 Hrs.

10.1 General marketing channels of major crops and livestock products
10.2 Price spread and producers share
10.3 Marketing Efficiency: technical, operational and price efficiency

Unit 11: Supply chain and value chain 3 Hrs.

11.1 Concept of Value Chain, Supply Chain, Backward and Forward Linkage
11.2 Supply chain management: concept, definition and importance
11.3 Value addition in the product and factors affecting in value addition of the
product
11.4 Value chain map

Unit 12: Basic concept on government intervention in production and marketing 3 Hrs.
12.1 Floor price and its effect
12.2 Ceiling price and its effect
12.3 Taxation and its effect
12.4 Subsidies and its effect
Practical
Unit 1: Describe management structure, activities, business environment, investment,
profit and risk of agribusiness firm/company / cooperative. 2 Hrs.
Unit 2: Identify major institutions and their roles related to agricultural product markets in
Nepal. 2 Hrs.
Unit 3: Appraise financial status of agriculture project by discounted criteria (NPV, B/C
ratio, IRR) and non-discounted criteria (PBP, SRR, ROI). 3 Hrs.
Unit 4: Identify major business risk and safeguard majors. 1 Hr.
Unit 5: Discover value chain map, backward linkage and forward linkage of HVC’s. 2 Hrs.

128
Unit 6: Estimate production and marketing cost of any HVC at various chain level and
calculate price spread, producer’s share and market efficiency. 3 Hrs.
Unit 7: Identify various marketing functions operated by the market intermediaries
(collector, trader, processor) 2 Hrs.

References:
1. Acharya, S.S. & Agarwal, N.L. (2011). Agricultural marketing in India (5th ed.).
Oxford and IBH Publishing Co. Pvt. Ltd., New Delhi.
2. Pandey, M., & Tewari, D. (2010). The Agribusiness book: Marketing and value
chain perspective. IBDC Publisher, New Delhi.
3. Broadway, A.C., & Broadway-Arif, A.A. (2008). Textbook of agribusiness
management. Kalyani Publisher, New Delhi, India.
4. Zimmerrer, T.W. & Scarborough, N.M. (2009). Essentials of entrepreneurship
and small business management. Pearson Education.

129
 Introductory Animal Welfare and Jurisprudence
(AG3107AS)

Year: III Total: 3 hours /week

Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 0 hours/week
Lab:
Lab: hours/week
Course description:

This course is designed to provide basic concepts about the animal welfare, importance of
animal welfare in livestock arming, ethical concerns of welfare, interaction of humans with
animals, animal-human abuse link, role of technicians in animal welfare, responsible
animal owners, prevention and protection of cruelty to animals. This course also provides
the knowledge of legal duties of technicians, animal legislations, important
Livestock/Veterinary acts, regulations and standards of Nepal.

Course objectives:
After completion of this course students will be able to:
1. Understand the concept of animal welfare with the context of five freedom and
understand several aspects of animal welfare;
2. Understand the basic idea about ethics, duties and legal provision related to veterinary
practices as well as important acts, regulations and standards of Nepal.

Course Contents
Theory

Unit 1: Concepts in Animal Welfare 2 Hrs.

1.1 Introduction and importance of animal welfare in domestic farming
1.2 Animal behavior and animal welfare

Unit 2: Applying animal welfare: in farming practices 3 Hrs.

2.1 Behavioral measures of animal welfare
2.2 Disease and production measures of animal welfare
2.3 Assessing welfare in practice

Unit 3: Animal Welfare Management 4 Hrs.

3.1 Diet, feeding and animal welfare
3.2 Livestock: slaughter and killing animals for disease control purposes
3.3 Euthanasia and emergency killing
3.4 Welfare of working animals
3.5 Animal welfare during transport and at markets

Unit 4: Society and animal welfare 5 Hrs.

4.1 Religion and animal welfare
4.2 Human conflict and animal welfare
4.3 Human animal interactions
4.4 Economics and animal welfare
4.5 Role of the technicians in animal welfare

130
 4.6 Animal welfare under disaster

Unit 5: Livestock Services and Institutions in Nepal 3 Hrs.

5.1 World Organization for Animal Health (OIE)
5.2 Important Guidelines of OIE
5.3 Codex of OIE
5.4 Global strategy for animal disease control

Unit 6: National visions and policies of livestock sector 5 Hrs.

6.1 Livestock and veterinary services in Nepal's constitution
6.2 Livestock and veterinary related issues in Muluki Ain
6.3 National Livestock Policy of Nepal
6.4 Prospects of livestock sector in National Plans
6.5 Livestock Development Strategy

Unit 7: Laws and regulations related with veterinary services 15 Hrs.

7.1 Animal Health and Livestock Services Act, 2055 and its regulation
7.2 Animal Slaughterhouse and Meat Inspection Act 2055 and its regulation
7.3 Nepal Veterinary Council Act 2055 and its regulation
7.4 Feed Act, 2033 and its regulations
7.5 Food Act, 2023 and its regulations

Unit 8: Directives and guidelines of livestock sector of Nepal 4 Hrs.

8.1 Directives and guidelines of livestock services in Nepal
8.2 Bird Flu control order
8.3 Farm establishment guidelines
8.4 Live animal transport guidelines

Unit 9: Introductions to commonly used surgical instruments 4 Hrs.

9.1 Livestock services system in Nepal
9.2 Animal quarantine in Nepal
9.3 Insurance of Livestock
9.4 Banking and Finance policies towards livestock sector

References:
1. Fraser, D.M., & Fraser, A.F. (2007). Domestic animal behavior and welfare (4th ed.).
CABI publishers.
2. World Society for Animals, (2007). Concepts in animal welfare: Animal welfare
syllabus (CD ROM format). London: University of Bristol and WSPA.
https://www.worldanimalprotection.org/animal-welfare-training-resources
3. Veterinary Chaumasik, Compendium of Nepal legislations, Nepal Veterinary
Association.
4. Nepal Law Commission, Department of Livestock Services/Nepal and Nepal Veterinary
Council.

131
 Basics of Farm Housing and Biosecurity
(AG3108AS)
Year: III Total: 4 hours /week
Semester: I Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2/2 hours/week
Lab:
Lab: hours/week
Course description:

This course is designed to provide basic knowledge on livestock housing for different rear
livestock species and farm biosecurity. Basically, the course covers pertinent aspects on
livestock housing covering cattle and buffalo housing, housing of goats, sheep housing and
pigs housing. The course also provides knowledge on issues related to livestock housing
and environment. The course also includes major reflection of environment to the livestock-
climate influence, livestock and climate change, environment and animal wellbeing,
strategies to reduce the impact of heat and cold stress and effect of environment on animal
health, immune functions and metabolism.

Course objectives:
After completion of this course students will be able to:
1. Explain common livestock housing systems and their functions;
2. Explain impact of environment and housing requirement;
3. Explain environmental concerns to livestock including climate change, animal
wellbeing and strategies to reduce the adverse impact of climate variability to the
livestock;
4. Explain the importance of farm hygiene and biosecurity

Course Contents
Theory

Unit 1: Introduction to the housing management and farm biosecurity 6 Hrs.

1.1 Concept and terminology of housing management and farm biosecurity
1.1.1 Concept of housing management
1.1.2 Commonly used terms in animal housing systems
1.2 Provide knowledge on housing systems and related details, maintaining farm
biosecurity
1.2.1 Requirements of housing systems
1.2.2 Major livestock species
1.2.3 Factors related to housing management

Unit 2: Cattle/buffalo housing 4 Hrs.

2.1 Explain common housing systems of cattle and buffaloes
2.1.1 Types of housing
2.1.2 Loose house barn and other provisions
2.2 Provide basic knowledge on cattle and buffalo housing systems
2.2.1 Cattle shed
2.2.2 Buffalo shed
2.2.3 Shed for calves
2.2.4 Advantage of tail to tail and face to face systems

132
Unit 3: Other details of cattle/buffalo housing 4 Hrs.
3.1 Floor requirements and stall design
3.2 Walls and roof conditions
3.3 The stanchion stall; tie stall
3.4 Manger, alleys and requirements
3.5 Manger gutter
3.6 Calving boxes and isolation boxes
3.7 Sheds for young stocks, bull and bullock sheds

Unit 4: Housing of Goats 4 Hrs.

4.1 Housing, shed orientation and shed dimension
4.2 Roof, ventilation management
4.3 Important consideration for construction of goat shed
4.4 Shed for kids rearing and manure disposal

Unit 5: Sheep housing 4 Hrs.

5.1 Types of housing
5.2 Scale of rearing and housing determinants
5.3 Semi-open; grazing provision
5.4 Extensive-confined
5.5 Extensive-confined with housing overnight
5.6 Intensive-confined
5.7 Young ones care and housing management

Unit 6: Pig housing 4 Hrs.

6.1 Types of pig holding and scale of rearing
6.2 Selection of housing locations
6.3 Construction plan for a good pig house/shed
6.4 Space requirements for different purpose of pig rearing
6.5 Different models/types of pig house house/shed
6.6 Housing arrangement for new born and growing ones

Unit 7: Climate influence on livestock productivity 3 Hrs.

7.1 Climate influence on livestock productivity
7.2 Environmental effects and energy requirements
7.3 Heat stress, ambient temperature, relative humidity, radiant energy and wind
speed

Unit 8: Livestock and climate change 3 Hrs.

8.1 Introduction
8.2 Segments of atmosphere
8.3 Methane gas generation and adaptive measures
8.4 Emission of methane gas from dung and manure
8.5 Adaptive techniques of methane gas and management

Unit 9: Environment and animal well-being 2 Hrs.

9.1 Introduction
9.2 Animal well-being and stress management
9.3 Well-being audits include measures of environment
9.4 Animal welfare and proper handling

133
Unit 10: Strategies to reduce the impact of the heat and cold stress 4 Hrs.
10.1 Importance of shade in stress management
10.2 Water availability and management
10.3 Cooling the milk center
10.4 Reducing heat and cold stress in different types of housing
10.5 Cold stress and warming effect
10.6 Monitoring heat stress on commercial dairies

Unit 11: Effect of environment on animal health and production

3 Hrs.
11.1 The issue of environment-health interactions
11.2 Thermodynamics and the biology of rearing
11.3 Environmental parameters and their effects on animal health
11.4 Environmental impact on feed intake and animal production

Unit 12: Farm Hygiene and Biosecurity 4 Hrs.

12.1 Introduction of farm hygiene and biosecurity
12.2 Disinfections and Sanitation. Commonly used disinfectants and their doses
12.3 Practice of farm biosecurity to prevent diseases
12.4 Methods of biosecurity adopted at wet market, transportation and waste
disposal areas.
12.5 Plan for the farm biosecurity

Practical

Unit 1: Introduction to the concept of dairy housing 3 Hrs.

1.1 Provide pertinent knowledge on dairy housing
1.1.1 Theoretical orientation of the concept
1.1.2 Demonstrate models and fact sheet on housing
1.2 Explore dairy housing knowledge-based system
1.2.1 Specimens, photographs and visuals

Unit 2: Practices on dairy cattle/buffalo housing designing 3 Hrs.

2.1 Provide basic information on the lay-out and design of dairy cattle and buffalo
housing
2.1.1 Theoretical orientation
2.1.2 Sample of housing design/specimen
2.1.3 Requirements
2.1.4 Designing
2.1.5 Drawing houses with different dimensions and requirements

Unit 3: Practices on sheep and goat housing designing 3 Hrs.

3.1 Provide basic information on the lay-out and design of sheep and goat housing
3.1.1 Theoretical orientation
3.1.2 Sample of housing design/specimen
3.1.3 Requirements
3.1.4 Designing
3.1.5 Drawing houses with different dimensions and requirements

Unit 4: Practices on pig housing designing 3 Hrs.

4.1 Provide basic information on the lay-out and design of pig housing

134
 4.1.1 Theoretical orientation
4.1.2 Sample of housing design/specimen
4.1.3 Requirements
4.1.4 Designing
4.1.5 Drawing houses with different dimensions and requirements

Unit 5: Exploration of livestock housing and environmental issues 3 Hrs.

5.1 Provide basic information on environmental issues in relation to livestock
housing considering stress management and livestock well-being
5.1.1 Theoretical orientation
5.1.2 Discussion about environmental issues and livestock rearing
5.1.3 Photographs study
5.1.4 Display of related information posters and videos
5.1.5 Discussion

Text and Reference books

1. Banerjee, G.C. (2000). A textbook of Animal Husbandry (8th ed.). Oxford and IBH
Publishing Pvt. Ltd., India.

2. Bartali, H. (1999). Handbook of agricultural engineering (Vol. II). American

Society of Agricultural and Biological Engineers, Michigan, USA.

3. Collier, R.J. & Collier, J.L. (2012). Environmental Physiology of Livestock. John
Wiley & Sons. DOI. 10.1002/9781119949091

4. FAO, (1999). Farmers handbook on pig production (for the small holders at
village level). FAO, Rome, Italy.

5. Joshi, B.R. & Shrestha, B.S. (2003). The goats, their production and health
management (1st ed.). Agricultural Research Station, Kaski, Pokhara, Nepal.

6. Upreti, C.R., Kushbuwa, B.P., & Upreti, S. (2012). Cattle and buffalo husbandry
technology in Nepal. Agricultural Research Council, Khumaltar, Lalitpur, Nepal.

7. Dewulf, J., & Immerseel, F.V. (2020). Biosecurity in animal production and
veterinary medicine, from principles to practice. CABI.

135
Third Year/ Second Semester

136
 Elementary Agricultural Statistics
(AG3201PS)
Year: III Total: 3 hours /week
Semester: II Lecture: 2 hours/week
Tutorial: 1 hour/week
Practical: hours/week
Lab:
Lab: hours/week
Course description:
This course is designed to provide basic knowledge on Statistics, oriented to agricultural
and livestock production. The first part of the course covers descriptive statistics and the
second part covers inferential statistics. The course provides the skills on the application of
basic statistical methods to agricultural sciences. The entire course deals with assessing,
acquiring, and developing statistical knowledge, attitude, skills and tools that are necessary
to agricultural research at elementary state.

Course objectives:
After completion of this course students will be able to:
1. Understand the concept of fundamentals of statistics;
2. Explore elementary statistical methods to collect, organize, present and interpret
agricultural data in a scientific way;
3. Distinguish between descriptive statistics and inferential statistics;
4. Apply statistical methods through computer application to describe, and analyze
agricultural data to draw inferences about the population and
5. Manage agricultural data for their future use.

Course Contents:
Theory

Unit 1: Introduction to Statistics & the fundamentals 2 Hrs.

1.1. Introduction, origin, meaning, definition and uses of statistics, role of statistics in
agricultural research, limitations and abuses of statistics.
1.2. Variables, measurement of scale, statistical notations, population, sample,
parameter, statistics, sampling distribution and standard error.

Unit 2: Organization of Data 2 Hrs.

2.1. Organization of data, ordered array, frequency distribution, purpose of frequency
distribution, frequency distribution of grouped data
2.2. Exclusive and inclusive type of classification, converting inclusive type of
classification into exclusive type, mid values and the class boundaries, principles
of classification, guidelines to classify data

Unit 3: Presentation of Data 2 Hrs.

1.1. Statistical diagrams, simple bar diagram, sub-divided bar diagram, percentage bar
diagram, multiple bar diagram
1.2. Pie-chart, frequency curves and ogives

Unit 4: Measurement of Central Tendency 2 Hrs.

4.1. Introduction, characteristics of good measures of central tendency, mean, median,
and mode

137
4.2. Characteristics and uses of mean, median and mode in real life

Unit 5: Measures of Dispersion 2 Hrs.

1.1. Meaning, purpose and definition of dispersion statistics, absolute and relative
measures of dispersion
1.2. Commonly used measures of dispersion: range, quartile deviation, mean
deviation, mean squared deviation, variance, standard deviation and coefficient of
variation.

Unit 6: Measures of Shape 2 Hrs.

1.1. Skewness, positively and negatively skewed curves, Karl Pearson’s coefficient of
skewness
1.2. Kurtosis, leptokurtik, mesokurtik and platy kurtik curves

Unit 7: Probability Theory 4 Hrs.

1.1. Methods of counting: factorial rule, permutation, combination, experiment,
random experiment, outcomes and sample space, total possible cases and
favorable cases in a random experiment, definition of probability
1.2. Events: equally likely events, mutually exclusive events, exhaustive events,
independent events, sure event, impossible event.
1.3. Additional rule of probability, multiplication rule of probability, conditional
probability
1.4. Definition of probability distribution [no details are to cover. only a conceptual
introduction to probability distribution], characteristics of a probability
distribution

Unit 8: Correlation and Regression Analysis 2 Hrs.

8.1. Concept of correlation, types of correlation
8.2. Estimation of correlation through scatter diagram, Karl Pearson’s coefficient of
correlation, coefficient of determination, interpretation of correlation coefficient,
and properties of correlation coefficient
8.3. Concept of regression, simple linear regression, properties of regression
coefficients, relation between correlation coefficient and regression coefficient.

Unit 9: Introduction to Sampling Theory 2 Hrs.

9.1. Meaning and importance of sampling
9.2. Probability sampling: simple random sampling, stratified sampling, systematic
sampling, cluster sampling and multistage sampling.
9.3. Non-probability sampling: convenience sampling, quota sampling, judgments
sampling and characteristics of a good sample

Unit 10: Hypothesis Testing 7 Hrs.

10.1. Concept of hypothesis testing: null and the alternate hypothesis,
10.2. Errors in hypothesis testing, Type-1 Error, Type-2 Error, test statistics, decision
rule for a hypothesis testing
10.3. Basics of large sample tests: Z-test, One-sample Z-test for mean, Two-sample Z-
test for means.

10.4. Small sample tests: one-sample t-test for mean, two independent sample t-test for
sample means, t-test for dependent sample Mean (Paired-T Test).

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10.5. Chi-square test of goodness of fit, chi-square test for test of independence of
factors

Unit 11: Analysis of Variance 3 Hrs.

11.1. Introduction, logic behind analysis of variance, F-test
11.2. Introduction to experimental designs.

References
1. Agrawal B.L. 1996. Basic statistics (3rdedition), New Age International Pvt. Ltd.
New Delhi.Chandel, S.R.S. 1984. A hand book of agricultural statistics. Achal
Prakashan Mandir, Kanpur, India.
2. Dhakal, C.P. (2018). A reference manual of statistics for graduate students in
agriculture and all-time researchers. IAAS, Post Graduate Campus, Tribhuvan
University, Kirtipur, Kathmandu.
3. Dhakal, C.P. 2013. Elementary Statistics in Agriculture and Environmental Sciences.
Sajha Prakashan. Lalitpur, Nepal.
4. Gupta S.C. and V.K. Kapoor. 1998. Fundamentals of applied statistics, Chand and
Com. New Delhi. Singh, S. and R.P.S. Verma. 1982. Agricultural Statistics, Rama
Publishers Meerut.
5. Tripathi, P.N. 1991. A manual on introductory agricultural statistics, Tribhuvan
University, IAAS, Chitwan, Nepal.

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 Social Mobilization and Community Development
(AG3202PS)
Year: III Total: 5 hours /week
Semester: II Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course description:
This course will enable the students to select and apply the most appropriate process,
approaches and techniques in developing rural and community development programs by
appreciating the importance of socially organized groups and their mobilization in the
development activities. This course will help to develop students’ understandings and
ability to learn about contemporary agriculture and process of urbanization. This course
will also enable the students to make the wise use of gender concept and issues related to
development in most relevant ways.

Course objectives:
After completion of this course, the students will be able to:
1. Explain the different sociological concept and terminology;
2. Explain the term social mobilization, it’s history, types, approaches, models and
strategy;
3. Identify the scope, role in different Civil society, GOs & NGOs on community
development;
4. Explain the concept of group, their typology, importance and group formation
procedure;
5. Develop the knowledge and skills in identifying social problems;
6. Explain co-operation, conflict, situation for conflict, conflict management or
resolution technique;
7. Describe and compare WID, WAD and GAD.

Course Contents:
Theory

Unit: 1 Basic sociological concept 15 Hrs.

1.1. Meaning, concept and definition of sociology and rural sociology
1.2. Natures of sociology: Sociology is a science
1.3. Importance of rural sociology in agricultural extension and rural development
1.4. Sociological concept and terminology: society and culture,
1.5. Society, community, state and nation.,
1.6. Social Institution – Family and marriage system,
1.7. Social institution: Religion, economic, educational and political institution
1.8. Social value, belief, norms, taboos, rituals custom, tradition
1.9. Caste and ethnicity, race of Nepal
1.10. Social structure: role, status, position, power and prestige
1.11. Socialization, social stratification
1.12. Meaning and factor of social change
1.13. Social problems and means of remedies
1.14. Meaning and cause of social movement

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1.15. Meaning and concept of social process, classification of social process universal
and derived social process

Unit: 2 Social mobilization and community development 12 Hrs.

2.1 Meaning, concept, purpose and history (in Nepal) of social mobilization
2.2 Lesson learned from the past experience from social mobilization
2.3 Meaning and concept of development,
2.4 Rural and community development: Approaches, strategies and types
2.5 Decentralization: Concept, types, principles, advantages and disadvantages
2.6 Federalism for development: Nepalese experiences
2.7 Local governance: Past experience, Local Governance Operation Act 2017,
2.8 Role of Local agencies, community-based Organization and NGOs in social
mobilization
2.9 Concept and principle of sustainability development
2.10 A brief overview of efforts and approaches of rural development in Nepal over the
last decades
2.11 Issues and problems of rural development in Nepal

Unit: 3 Group formation and group dynamics 12 Hrs.

3.1 Meaning, concept, type and importance of group, why do people join in the group
3.2 Group formation procedure, process and group dynamics
3.3 Natures of social group and group properties
3.4 History of group approach of community development and extension
3.5 Meaning, concept, definition of conflict and its management in social group
3.6 Transition of conflict thought, situation for conflict, conflict intensity continuum
3.7 Measurement of conflict) and conflict management technique
3.8 Social facilitation process: social facilitation, social loafing, group shift, social
influence
3.9 Functional group formation: Guideline and rules of operation
3.10 Stages of group formation: Forming, norming, storming and performing

Unit: 4 Gender and development 6 Hrs.

4.1 Meaning and concept of gender and sex, gender-based stereotypes
4.2 Origin of Gender and development in global and Nepalese context
4.3 Concept of WID, WAD and GAD, compare and contrast
4.4 Feminization of agriculture, role of women in agriculture and gender issues
4.5 Gender roles, Gender needs, gender strategy
4.6 Gender budget, gender audit and gender sensitive budget, Nepal’s rules and Act
4.7 Concept of gender and social exclusion, domains, causes and strategy of
mainstreaming
4.8 Nepal’s policy, plan act and rules related to the gender mainstreaming

Practical
Unit 1: Visit of rural community and identify social research issues 4 Hrs.
through problem tree analysis tool
Unit 2: Develop the skills to assess and identify famer’s needs and 4 Hrs.
priority
Unit 3: Visit to a village to list out the taboos, folkways, rituals and 4 Hrs.
social values in society

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 Unit 4: Study on sampling method and techniques used in social 2 Hrs.
survey
Unit 5: Develop the knowledge and skills of data collection techniques 2 Hrs.
Unit 6: Develop questionnaire for data collection 2 Hrs.
Unit 7: Develop the knowledge and skill for information gathering 4 Hrs.
from PRA, RRA: discussion, matrix, analysis, mapping
Unit 8: Develop the skill of descriptive data analysis: table, graph, 4 Hrs.
chart, diagram
Unit 9: Develop the knowledge and skills in report writing and 4 Hrs.
presentation

References:
1. Jaishi, M., & Paudel, I. (2020). Social mobilization and community development:
Textbook for undergraduate students. Heritage Publisher Bhoitahity Kathmandu
& RDTEC, Lamjung Campus.
2. Dongol, B. B. S. (2004). Extension education. Pratima Singh Dongol, Kathmandu,
Nepal.
3. Khan, S.S., & Shah, J.S. (2001). Social mobilization manual based on Syanja
experience, Social Mobilization Experimentation and Learning Center,
UNDP/IAAS.
4. Mathialagan, P. (2007). A textbook of animal husbandry & livestock extension.
International Book Distributing Co., Lucknow, India.
5. Nakkiran, S., & Ramesh, G. (2010). Research method in rural development. Deep
and Deep Publication Pvt. Ltd., New Delhi, India.
6. Sandhu, A. A. (1993). A textbook of communication process and method. Raju
Primlani for Oxford & IBH Publishing Company Pvt. Ltd., New Delhi, India.
7. Shankar Roa, C. N. (2011). Sociology: Principle of sociology with an introduction
to social thought. S. Chand & Company Ltd., New Delhi, India.

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 Entrepreneurship Development
(EG3201MG)
Year: III Total: 5 hours /week
Semester: II Lecture: 3 hours/week
Tutorial: hour/week
Practical: 2 hours/week
Lab:
Lab: hours/week
Course description:
This course is designed to provide the knowledge and skills on formulating business plan
and managing small business. The entire course deals with assessing, acquiring, and
developing entrepreneurial attitude; skills and tools that are necessary to start and run a
small enterprise.
Course objectives:
After completion of this course students will be able to:
1. Describe about various forms of enterprise and entrepreneurship;
2. Identify entrepreneurial competencies;
3. Design business ideas and viability;
4. Formulate business plan with its integral components;
5. Manage small farm enterprise.
Course Contents:
Theory

Unit 1: Introduction to Business & Entrepreneurship: 9 Hrs.

1.1. Overview of entrepreneur and entrepreneurship
1.2. Wage employment, self- employment and business
1.3. Synopsis of types and forms of enterprises
1.4. Attitudes, characteristics & skills required to be an entrepreneur
1.5. Myths about entrepreneurs
1.6. Overview of MSMEs (Micro, Small and Medium Enterprises) in Nepal

Unit 2: Exploring and Developing Entrepreneurial Competencies: 9 Hrs.

2.1. Assessing individual entrepreneurial inclination
2.2. Assessment of decision-making attitudes
2.3. Risk taking behavior and risk minimization
2.4. Creativity and innovation in business
2.5. Enterprise management competencies

Unit 3: Business identification and Selection: 4 Hrs.

3.1. Sources and method of finding business idea(s)
3.2. Selection of viable business ideas
3.3. Legal provisions for MSMEs in Nepal

Unit 4: Business plan Formulation: 18 Hrs.

4.1. Needs and importance of business plan
4.2. Marketing plan
4.2.1. Description of product or service
4.2.2. Targeted market and customers
4.2.3. Location of business establishment
4.2.4. Estimation of market demand

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 4.2.5. Competitors analysis
4.2.6. Estimation of market share
4.2.7. Measures for business promotion
4.3. Business operation plan
4.3.1. Process of product or service creation
4.3.2. Required fix assets
4.3.3. Level of capacity utilization
4.3.4. Depreciation & amortization
4.3.5. Estimation office overhead and utilities
4.4. Organizational and human resource plan
4.4.1. Legal status of business
4.4.2. Management structure
4.4.3. Required human resource and cost
4.4.4. Roles and responsibility of staff
4.5. Financial plan
4.5.1. Working capital estimation
4.5.2. Pre-operating expenses
4.5.3. Source of investment and financial costs
4.5.4. Per unit cost of service or product
4.5.5. Unit price and profit/loss estimation of first year
4.6. Business plan appraisal
4.6.1. Return on investment
4.6.2. Breakeven analysis
4.6.3. Risk factors

Unit 5: Small Business Management: 5 Hrs.

5.1. Concept of small business management
5.2. Market and marketing mix
5.3. Basic account keeping
Practical
Unit 1: Collect overview of business and entrepreneurship 2 Hrs.
• Collect business information through interaction with successful entrepreneur
Unit 2: Explore and Developing Entrepreneurial Competencies 2 Hrs.
• Generate innovative business ideas
Unit 3: Identify and select product or service identification and selection 2 Hrs.
• Analyze business ideas using SWOT method
Unit 4: Formulate business plan 22 Hrs.
• Prepare marketing plan
• Prepare operation plan
• Prepare organizational and human resource plan
• Prepare financial plan
• Appraise business plan
• Prepare action plan for business startup
Unit 5: Manage Small Business 2 Hrs.
• Prepare receipt and payment account
• Perform costing and pricing of product and service.

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 Internship Program
(AG3204AS)
Year: III Total: 390 hours
Semester: II Lecture: hours/week
Tutorial: hour/week
Practical: 390 hours/week
Lab:
Lab: hours/week
Description
In the second semester of the third/final year of their Diploma, students will be placed in
different organizations (government organizations – research / extension or private
organizations) under supervision to have practical experience of the job market. The
duration of the internship is 3 months (390 hours). Internship will start only after the
completion of all the subjects in the curriculum. It should end at least two weeks before the
final exam conducted by CTEVT. The training institute is responsible for making
arrangements for the internship. It should inform the CTEVT with details about the name
of the student, internship site, plan and schedule.
Complete plan
SN Activities Duration Remarks
1 Orientation 2 days Before placement
2 Report to the site 1 days Before placement
3 Actual work at the internship 90 days (390 During internship period
site hours)
4 Mid-term evaluation one week After 6 to 7 weeks of internship
start date
5 Report to the parental 1 days After placement
organization
6 Final report preparation 5 days After placement
7 Seminar/ evaluation from 3 days After 10 days of completion of
CTEVT or internship
its nominee (external)
Mid-term evaluation is done after 6 weeks of placement and can be done by the institute
itself or jointly with CTEVT. The students will be given one week after 3 months of
internship to review and prepare the final report. The institute will fix the seminar date for
the report in consultation with CTEVT. Final evaluation will be done as given below.
S. N Evaluator Marks
1 Supervisor of the organization in which the student is placed for the 100
internship
2 The Training Institute 100
3 CTEVT or its nominee (external)* 100
Total 300

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Objective
• To make the students familiar with the job/ working areas related to their field of
study
• To provide them opportunity to practice the skills they have gained during the
academic period.
• To provide them with opportunity to learn about skills those are new or not covered
in the institute.
• To explore the opportunities in the job market and plan their career accordingly.
Government Organization in the Agriculture Sector
Federal
• Ministry of Agriculture and Livestock Development
• Department of Livestock Services
• Department of Food Technology and Quality Control
• Nepal Agriculture Research Council
• Seed Quality Control Centre
• Agriculture Information and Training Centre
• Plant Quarantine and Pesticide Management Centre
• Department of Agriculture
- Centre for Agricultural Infrastructure Development and Mechanization Promotion
- National Centre for Potato, Vegetable and Spice Crops Development
- National Centre for Fruit Development
- Centre for Crop Development and Agro Bio-diversity Conservation –
▪ Agriculture Farm Chandra Dangi and
▪ Kanchanpur
- Centre for Industrial Entomology Development
- Central Agricultural Laboratory
• Prime Minister Agricultural Modernization Project – Super zone, Zone, Block and
Pockets
Provincial Level
• Ministry of Land Management, Agriculture and Cooperatives
• Agriculture Development Directorate
- Agriculture Business Promotion Support and Training Centre
- Agriculture Knowledge Centers
- District Agriculture Development Offices (In Some provinces e.g.; Karnali)
- Livestock Service Expert Centre and Veterinary Hospital
- Agricultural Farm Centers
- Agricultural Laboratories-
▪ Soil Laboratories
▪ Seed Laboratories
▪ Plant Protection Laboratories
Local Level
• Metropolitan city
• Sub-metropolitan city
• Municipality
• Rural municipality

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Expert involved in Curriculum Revision

Diploma in Animal Science

S.no Expert Name Designation Organization
1. Prof. Bhargab Dhital Dean Institute of Agriculture and
Animal Science
2. Prof. Dr. Manaraj Professor IAAS, TU
Kolachhepati
3. Pradip Poudel Vice-Principal Tanahun Technical School,
Bhimad
4. Ramesh Humagain Senior Agriculture Ministry of Agricultural
Development Development, Hariharbhawan
Officer
5. Dr. Namrata Singh Chief Livestock Livestock Department,
Development Hariharbhawan
Officer
6. Suraj Karki Math Instructor Nepal Banepa Polytechnic
Institute, Banepa
7. Dr. Huma Neupane Lecturer Paklihawa Campus, Paklihawa,
Rupandehi
8. Dr. Shambhu Shah Lecturer Paklihawa Campus, Paklihawa,
Rupandehi
9. Dr. Tanka Prasai Chief Veterinary Central Referral Veterinary
Officer Hospital
10. Prof. Dr. Bimal Karna Campus Chief IAAS, Surkhet
11. Ram Bhajan Mandal Campus Chief Paklihawa Campus, Paklihawa,
Rupandehi
12. Dr Yam B Gurung Reader Paklihawa Campus, Paklihawa,
Rupandehi
13. Dr Madhav Acharya Coordinator NARC, Khumaltar
14. Dr. Chuda Dhakal Reader IAAS, Kirtipur
15. Prabin Shrestha Computer Instructor Nepal Banepa Polytechnic
Institute, Banepa
16. Dr. Dojaraj khanal Chief, Animal NARC, Khumaltar
Health Research
Division
17. Dr. Rabindra Marahatta Dept. Head, Animal Jiri Technical School, Jiri
Science
18. Dr. Bodhnath Adhikari Subject Specialist -
19. Dr. Loknath Poudel Joint Secretary Livestock Department,
Hariharbhawan
20. Shiromani Gajurel Lecturer KAFCOL, Balkumari
21. Dr. Subir Singh Reader Agriculture and Forestry
University, Chitwan
22. Rajendra Gopal Shrestha Dairy Technology -
Expert
23. Leena Shah Asst. Professor KAFCOL, Balkumari

147
S.no Expert Name Designation Organization
24. Kaladhar Gaire Senior Curriculum CTEVT
Officer
25. Yadab Gaire Lecturer KAFCOL, Balkumari
26. Nabin Darai Lecturer KAFCOL, Balkumari
27. Ishwori Dutta Bhatta Subject Expert -
28. Shalik Ram Dangi Senior Agriculture TITI
Officer (Senior
Trainer)
29. Jay Krishna Poudel Deputy director CTEVT
(Senior Agriculture
Officer)
30. Debesh Devkota Director CTEVT
(Agriculture expert)
31. Dr Pushpa Poudel Lecturer Paklihawa Campus, Paklihawa,
Rupandehi
32. Shanta Pokhrel Coordinator Lamjung
(Agriculture expert)
33. Sudeep Devkota Agriculture MOA
Development
Officer
34. Dr Kishor Chandra Dahal Assistant Dean IAAS TU

148